200 Easy Homemade Cheese Recipes: from cheddar and brie to butter and yogurt - $24.95
Debra Amrein-Boyer. This book describes how to create artisanal-quality cheeses, butters, and yogurts. In many ways similar to the techniques used in home brewing, canning, and pickling, the recipes in this book feature step-by-step instructions and help eliminate the guesswork. Every process is explained co clearly that even a novice can create fine cheese. Includes: spreadable cheeses, stretched cheeses, mold-ripened cheeses, blue cheeses, washed rind cheeses, hard cheeses, and several ethnic and specialty cheese. Recipes for yogurts, kefirs, butters, and buttermilk, round out the collection. TR paper, 304pp, 200 recipes, 16pp color photos, glossary, source list, index. Robert Rose/Firefly.
All the King’s Cooks - $21.95
Peter Brears. The Tudor kitchens of King Henry VIII at Hampton Court Palace. A reissue in paper of Brears’ notable book, covering all aspects of the royal kitchen, from supplies and storage to payment and accounting. Recipes, some original, most redacted. Brief bibliog., extensive notes, index, recipes index. Illus b/w contemporary art. PB, 201pp. Souvenir Press.
American Cookery - $7.95
Amelia Simmons. This was the first cookbook in America. Reproduced here is the rare second edition, printed in 1796. Includes an introduction by Karen Hess. PB, 64pp. Applewood
American Frugal Housewife – 1833 - $9.95
Mrs. Child. First published in 1828, this book went through many editions, and proved to be an extremely popular 19th century manual for homemakers. Interesting recipes and remedies, advice on parenting and the myriad responsibilities of housekeeping are all put forth in straightforward, non-nonsense Yankee prose. HC, 7”x4”, 130pp. Chapman Billies.
Food Production & Distribution (combined edition) - $49.95
Ann Hagen. A reissue of the Handbook and Second Handbook in one volume. Extremely valuable in this field where there is so little available. Prospect Books
Annals of the Caliphs’ Kitchens: Ibn Sayyar al-Warraq’s Tenth-Century Baghdadi Cookbook - $70.00
Translated, with introduction & glossary, by Nawal Nasrallah. Written nearly 1,000 years ago, al-Warraq’s cookbook is the most comprehensive work of its kind. The book includes more than 600 recipes from the luxurious cuisine of medieval Islam. Numerous anecdotes and poems spotlight the role of food in Islam’s golden era. Introducing this elegant translation is a thorough survey of the period’s food culture. Includes an extensive glossary, in Arabic & English, of ingredients and dishes. Appendix of historical figures. PAPER, 876 pp, with over 30 color illos. Brill
Apicius: Cookery & Dining in Imperial Rome - $13.95
Christopher Grocock & Sally Grainger. This edition of Apicius has revisited all surviving mss, & proposes many new readings & interpretations. Grocock supplies Latin scholarship, while Grainger contributes a lifetime’s experience in practical cookery & adaptations of recipes. Parallel Latin/English text, extensive discussion of the origins of the text, the art of cookery in the later Empire, and the nature of garum & liquamen. Full biblio, discussion of technical terms in text. HC, 414 pp, 12 b/w illos. David Brown
Art of Cooking: The first modern cookery book - $29.95
The Eminent Maestro Martino of Como, edited Luigi Ballerini, trans Jeremy Parzen, recipes by Stefania Barzini. This book is the first known culinary guide to specify cooking times & techniques, utensils, & amounts. It is surprisingly like a modern cookbook despite its original publication in 15th century Italy. Parzen’s is the first English translation of the complete corpus. Martino is known to have influenced Platina – some say Platina plagiarized many of his recipes from Martino. Introductory essay & notes, 46pp. Text trans from Italian, plus 50 redacted recipes. Brief biblio, index, 200 p, hc w/d jacket.
Univ CA Press
Art of Cookery in the Middle Ages - $34.95
Art of Cookery Made Plain and Easy - $19.95
Hannah Glasse. America’s most popular cookbook in 1776. Reprinted from the first American edition of 1805. Introduction by Karen Hess. PB, 336pp
Art of the Confectioner -$65.00
Ewald Notter. Creating complex and beautiful sugar work showpieces, whether for display or competition, requires a wide range of pastry skills in addition to creativity and artistic vision. Among the best practitioners of this art in the world, famed pastry chef Ewald Notter explains those techniques and skills in this book.
Though edible showpieces and displays have graced the tables of banquet halls for more than a century, the last several years have seen a revolution in this most complex form of the confectioner's art. Notter presents a gorgeously illustrated guide that covers the full range of pastry and confectionery skills needed to create fantastic and imaginative showpieces. Includes history of sugar, sugar pulling & blowing, and material about competitions...
Whether you're a pastry student, an aspiring confectioner, or a professional pastry chef who wants to improve your skills for restaurant work or competition, this book is a must-have guide from one of the field's most respected figures. HC, dw, 368pp, color photos throughout. Wiley
Artisan Cheese Making at Home - $29.95
Mary Karling. Techniques and recipes for mastering world-class cheese. The most ambitious and comprehensive guide to home cheese making, filled with easy to follow instructions for making mouthwatering cheese and dairy items. Lavishly illustrated, the book begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria, and then proceeds to fresh cheese, and aging complex mold-ripened cheeses. More than 80 recipes for a diverse range of cheese, plus 20 recipes using cheese. Hardcover, 246pp, brief bibliog., glossary, resources list (web sites), index.
Baghdad Cookery Book - $19.95
Muhammad Ibn Al-Hasan Al-Baghdadi, newly translated by Charles Perry. This book was for long the only medieval Arabic cookbook known to the English-speaking world, thanks to A. J. Arberry’s 1939 translation. Charles Perry, working from the original manuscript, has produced a new English translation incorporating many amendments and corrections, fully annotating his variations from Daoud Chelebi’s earlier transcription. 128p, Prospect
Book of Sent Sovi: Medieval Recipes from Catalonia - $34.95
Joan Santich & Robin Vogelzang. This anonymous book, the oldest collection of recipes in Catalan, dates from mid-14th century. Numerous editions & versions were consulted to produce this volume, which includes both the original Catalan and English translations. Boydell & Brewer, in cooperation with Editoriale Barc
Byzantine Cuisine – SALE! $30.00
Henry Marks. Tackles the challenging job of providing, in a single, accessible source, culinary information and recipes from the 1100 years of the Byzantine, or Eastern Roman, Empire. Prior to the publication of this book, information pertaining to Byzantine cuisine from 330 to 1453 AD was scattered and, in general, not available in English translation. Drawing on many sources, Marks gives us a look at the types of food consumed in the Empire and the herbs and spices used for seasoning; the cooking methods used; the customs and behavior to be maintained during a meal; and the types of cutlery, dishware, serving pieces, and furniture most commonly in use. He has taken a number of Byzantine recipes from referenced sources and has adapted them for modern tastes while remaining as true as possible to the original; each recipe is annotated with literary, historical, and culinary information. Fully foot-noted, with extensive appendices (not sequentially numbered) containing English translations of original textual material (NB: these translations are from French and the modern Greek, not from the original Byzantine Greek). Bibliography. 460 pp, perfect-bound 8½ by 11 pbHenry Marks.
Daz Buch von Guter Spise (Sonderband
IX) - $25.00
Melitta Weiss Adamson. A study, edition, and English translation of the oldest German cookbook Scholarly work, w/impressive bibliography, index of ingredients. Paper, 121pp. Medium Aevum Quotidianum.
Can It, Bottle It, Smoke It – $24.95
Karen Solomon. Similar in format to the earlier Jam It…, this book provides a host of new recipes and techniques, including bagels, sauces, syrups, pickles, and much more. Hardcover, 50 color photos, illus. 160pp.Ten Speed Press.
Cheese and Cheese-Making - $12.95
James Long & John Benson. This 1896 work provides instruction on the manufacture of specific cheeses. Paper, 164pp. Applewood Books
Cheese and Culture: A History of Cheese and Its Place in Western Civilization - $24.95
Paul Kindstedt. Tracing the role of the cheesemaker throughout world history, and exploring a few basic principles of cheese science and technology. Extremely detailed and scholarly study. Hardcover, dw, 253pp, index, 14 p bibliog.. Chelsea Green
Chilies to Chocolate: Food the Americas Gave the World - $16.95
Nelson Foster & Linda S Cordell. When Columbus found the New World while seeking treasure, the native people there held riches beyond his imagining: the crops of the New World. This book traces the biological and cultural history of several New World crops that have worldwide economic importance. Features contributions by Gary Nabhan, Alan Davidson, and others, as well as a list (both common and Latin name) of New World crops. From the discovery of vanilla to how chilies spread since Columbus, this is packed with culinary lore and regional history. Very useful at demos. Pb, 191pp, index.
Classic Sourdoughs: A Home Baker’s Handbook - $19.99
Ed & Jean Wood. Revised edition of the classic title that includes a new bread-making technique and recipes. The authors provide 100 recipes for sourdough bread. Trade Paper, 240pp, illus. Ten Speed Press
Clear Toy Candy - $14.95
Nancy Fasolt. For generations, children have received Christmas gifts of hard, sweet, crystal-clear edible shapes of animals, trains, ships, and other objects called clear toy candy, made from a solution of sugar, water, corn syrup, and food coloring, and poured into molds. This book provides tips and techniques for making the traditional candy, with information on ingredients, utensils, and the correct cooking conditions. A brief history of the candy and a discussion of the antique moulds make this book essential for all who want to carry on this delightful winter holiday tradition. PB, 80pp, 70 color photos, 6 b/w photos. Stackpole
Closet of Sir Kenelm Digby
Opened – PAPER - $30.00
J Stevenson & P Davidson, eds. New translation of the first edition of this classic work, w/intro, notes, & glossary. Redactions, inventory of kitchen goods. Paper, 294 pp. Prospect Books.
Cocatrice and Lampray Hay: Late Fifteenth Century Recipes from Corpus Christi College Oxford - $60.00
Constance Hieatt. The first publication of Corpus Christi’s MS F 291, which contains 99 recipes written in English (showing signs of East Anglian provenance.) The recipes are remarkable for their close attention to detail and much greater information about quantities of ingredients than similar collection from earlier centuries. This edition gives the original text, a translation into modern English, a full commentary, and notes for the modern cook who wishes to interpret each dish in his or her own kitchen. A fitting final work from a great historical cook and scholar. Prospect Books
Concordance of English Recipes: 13th to 15th Centuries - $29.95
Cookbook for the Modern Humors - $5.00
Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook - $50
C. Anne Willan. Originally notes on the cookbook collection of the author & her husband, this gorgeously illustrated book guides you four centuries of early European and American cuisine. Willan illuminates crosscurrents among the cuisines of England, France, Germany, Italy, and Spain. A true labor of love. Reaktion.
Cooking and Dining in Medieval England –PAPER - $40.00
Peter Brears. This substantial and attractively produced volume includes enormous amounts of information on the real practicalities of cooking in the Middles Ages: buying food, storing food, tracking the foodstuffs, building kitchens, getting good water, culinary equipment, and the staffing requirements to do this labor. Also included are chapters on roasting, baking, brewing, confectionary, and much more. Recipes are in modern English. The book concludes with a narrative reconstruction of the Archbishop of York’s enthronement feast in 1466, which illustrates, brilliantly, all that has gone before. , b/w illos, floor plans, chapter notes, notes on illos13 p bibliog., general index & index of recipes. 557pp, Prospect Books
Sally Grainger. To accompany the new scholarly edition of Apicius, Grainger has gathered her modern interpretations of 64 recipes from the original text. These are a serious effort to convert the extremely gnomic Latin instructions into something that can be reproduced in the modern kitchen. Grainger has taken special care with suggestions for reproducing Roman fish sauce, clearly similar to modern Far Eastern fish sauces, and vital to an accurate rendition of Roman cookery. Includes both expensive and humble dishes. Pb, 128pp, 6 b/w illus. David Brown
Cooking in America 1590 – 1840 –SALE! $40.00
Dr. Trudy Eden. Part of the distinguished “Daily Life in History” series, this book is divided chronologically, first considering Native American foods, then foods 1590-1675, 1675 – 1740, 1740-100, and concluding with 1800-1840. After a brief intro and glossary, it considers available foods, cuisine &preparation, and eating habits, before plunging into recipes. Recipes are given in their original form, followed by brief discussion. Original sources are cited throughout. Hardcover, 147pp, suggested menus, bibliog., index and list of recipes. B/w contemporary illus & facsimiles. Greenwood
Ken Albala. “171 unadulterated recipes from the Middle Ages, Renaissance, & Elizabethan era. Most are translated from French, Italian, or Spanish into English for the first time. Some English recipes …are presented only in the original …to present an easy exercise in translation. Expert commentary helps readers to replicate the food as nearly as possible in their own kitchens. Greenwood
Cooking in Europe, 1650-1850 – SALE! $35.00
Ivan Day. From the Baroque Era to the Victorian Era, unprecedented changes took place in the food ways and dining habits of European society. Ivan Day makes these foods accessible with his meticulous recreation of these dishes, including clear explanations of techniques and unusual ingredients. Nearly 200 recipes, organized by period, many of them translated into English for the first time. A culinary treasure trove. Hardcover, 166pp, notes, glossary, bibl, index. Greenwood Heinemann
Cooking With Herbs and Spices - $13.00
Andi Clevely et alia. The ultimate guide to identifying and using herbs and spices, complete with fascinating historical information, facts on growing herbs, and how to use herbs and spices in the kitchen. Full color photographic identification guides to the world’s herbs and spices. Over 200 classic recipes, each with step-by-step instructions and pictures of finished dish. Spice mixtures, pastes, aromatic oils and vinegars, and a variety of preserves and drinks. A-Z listing of herbs, spice index. Listing by formal botanical names is offset by an excellent index using common names. HC, dw, 512pp, color photos throughout. JG Press
Crust & Crumb: master formulas for serious bread bakers - $19.95
Peter Reinhart. Detailed, authoritative guide to artisan breads—rustic & sophisticated, savory & sweet, by this award-winning author. 50 master formulae plus 40 variations, supply lists, weight/volume equivalents. Tr pb, 224pp, 2 color, many b/w illus. Ten Speed Press
Curye on Inglysch;
English Culinary Manuscripts of the Fourteenth Century - $29.95
Edited by Constance Hieatt & Sharon Butler. Original recipes and spelling, in readable modern type. Select bibliography, extensive notes, comparison of various mss. Glossary. 224p. Oxford Univ Press.
The Decorative Art of Japanese Food Carving: - $24.95
Hiroshi Nagashima. Welcome to the elegant world of Japanese food presentation, where the garnish adds the final flourish to the dish. All of the garnishes presented here are edible, whether topping the food or containing it. 60 different garnishes, from the simple to the complex, are presented, with clear instructions and sample food arrangements. Hardcover, 112 pp, 96 color pages. Kodansha
Dining with the Washingtons - $35.00
Edited by Stephen A McCleod. Historic recipes, entertaining, and hospitality from Mount Vernon. Combining vivid photos with engaging essays, the book explores the menus, diet, and styles of entertaining that characterized the home of George Washington. This material sheds fresh light on the daily lives of George and Martha Washington, their ceaseless stream of guests and those who served them, and on the ways food and drink reflected the culture of 18th century America. More than 90 recipes adapted for today’s kitchens. Hardcover, dw, color & b/w photos, 208pp. University of North Carolina Press
Domostroi - $19.95
Carolyn Johnston Pouncy, translator. Household rules & management for upper-class Russians in Ivan the Terrible's time. Cornell University Press.
Du Fait de Cuisine: On Cookery of Master Chiquart (1420) - $70
In what appears to be a substantially expanded version of his earlier translation, Scully notes: This edition has four parts…a complete and accurate transcription… physically coordinated with the original text…a commentary accompanies both text and transcription (as footnotes)… A 57 page introduction discusses food and foodstuffs, Savoy and its Count/Duke, Chiquart, and material about this edition. A substantial bibliography is followed by the text. Finally, an index lists all “important” words … along with the French (or occasionally Latin) term that Chiquart used. A glossary/index and Terminology of meals and serving completes the volume. Hard cover, 327pp.
Fondant Modeling for Cake Decorators - $29.95
Helen Penman. 100 fondant features. A practical reference to creating too-good-to-eat fondant toppings for cakes and subtleties. Also applicable to modeling marzipan or sugar plate. Includes recipes for icings, fondant, pastes, info on coloring. 180 page model directory includes step-by-step instructions for shaping figures. More than 600 photos are complimented by thorough explanations of every technique. Plastic-laminated, wirobound, 256pp, color photos throughout. Firefly Books
Food and Feasting in Art - $24.95
Silvia Malaguzzi. Part of the Getty’s “in Art” series, this book describes the significance of food and feasts as told in scripture and in the lives of the saints, in Greek and Roman mythology, and in later literature and history. It shows how artists through the ages have created allegories of gluttony and odes to the sense of taste. It also discusses the role of table settings in relation to formal dinners and royal banquets. Despite its small size (5.5x8”) the book‘s 400 color illustrations offer a plethora of pictures of food. PB, 384pp, index, photo credits. Getty Publications
Forgotten Skills of Cooking - $40
Darina Allen. Based on the popular course at the author’s Ballymaloe Cookery School, this timely book reveals the lost arts of making butter & yogurt, keeping hens, home-curing & smoking bacon, and even foraging in the wild. Rediscover childhood favorites such as figgy toffee pudding and freshly baked scones. Darina even offers tips for using up leftovers in delicious ways. Essential reading for urban and rural dwellers alike, this is the definitive modern guide to traditional cooking skills. Hardcover, 600pp, index, resources, color photos throughout. Kyle Books
French Food in the Renaissance; a Survey of recipes from the 14th
to 17th centuries - $5.00
Anne-Marie Rousseau [Maitresse Anne-Marie d’Ailleurs]. Brief discussion of sources, followed by 35 pages of recipes. Gives the original recipe in translation and its source, followed by redaction. Includes glossary and resource list, biblio, notes, index. SCA
From Stone Age to Viking: a culinary voyage through time - $38.95
Sabine Karg. Fancy a Bronze Age beer, Stone Age sour dough or some Mesolithic eel and oyster soup? Thanks to a team of Danish archaeologists, we can make ancient dishes ourselves. Sabine Karg, Regula Steinhauser-Zimmermann and Irmgard Bauer have recreated our ancestors’ eating habits by examining prehistoric cooking remains and the recipe book that followed, A Culinary Journey Through Time, is now available in English. Karg, who has conducted excavation work in Jordan, Turkey and northern Europe for more than 25 years, says of her own dinner parties: ‘I often serve my friends moretum [a herb cheese spread made by ancient Romans], poppy seed rolls and walnut pesto.’The team of archaeologists divided our ancient eating habits into Middle Stone Age (dating to 9000BC), New Stone Age, Bronze Age, Iron Age, Roman times, Middle Ages and Modern Age. Tr Pb, Communicating Cultures
Fruit, Herbs, and Vegetables of Italy - $24
Giacomo Castelvetro, translated by Gillian Riley. A new edition of classic early 17th century food writing. The author, exiled in England, writes lovingly of the fine produce of his homeland, with simple but elegant ways of preparing them. Paper, 176pp, Prospect Books
Good Wife’s Guide: Le Menagier de Paris: a medieval household book - $24.95
Translated by Gina L Greco & Christine M. Rose. In this new, highly readable, and lively translation of an important document, the authors have done a wonderful job of maintaining the integrity of the original text while rendering it into colloquial English. This instruction book from an elderly husband to his young, new wife covers a very wide range of material, from moral exhortations to stories to practical instructions on topics such as gardening and hawking, and a splendid collection of recipes. Pb, 366ppindex, bibl, glossary of culinary terms. Cornell University Press
Goodman of Paris (Le Menagier de Paris) - $27.95
Trans Eileen Power. The Goodman of Paris wrote this book for his young wife, to instruct her in all that was necessary to run his household and make his declining years comfortable. The 1st section deals with religious & moral duties; the 2nd contains the most exhaustive treatise on household management which has come down to us from the Middle Ages: gardening, hiring of servants, purchase & preparation of foods, including a detailed & elaborate cookery book. Pb, 256pp Prospect Books
Hermit’s Cookbook: Monks, Food & Fasting in the Middle Ages - $24.95
Andrew Jotischky. Why did the first hermits and monks cultivate indifference to food, and how did they sustain themselves on diets that seem so meager? As monasteries developed into large, complex institutions, they had to develop ways of feeding large numbers. While some monks went back to the original practices of the first hermits, others indulged in the forbidden foods eaten outside the cloister. This book explores monastic attitudes to food and fasting, opens the lid on how hermits and monks prepared and ate their food, and places them in the context of developing notions of cooking in the medieval world. Scholarly, hardcover, 6 b/w illus, bibliographic essay, index. No recipes. Continuum.
Home Cheese Making (3rd Edition) - Recipes for 75 homemade
cheeses - $16.95
Ricki Carroll and Robert Carroll. Updates the classic Cheesemaking Made Easy with new recipes, profiles of home cheese makers, cheese tips and lore, and information on serving cheese. Contains 145 recipes: 75 recipes for cheeses that taste better than store-bought and cost less (including farmhouse cheddar, gouda, ricotta, and mozzarella), 10 recipes for dairy products (such as sour cream, yogurt, and crème fraiche), and 60 recipes for cooking with cheese (Prosciutto and Cheese Calzones, Cream Cheese Muffins, and Ricotta Pancakes are but three of the kitchen-tested recipes offered). Text is easy to follow. Illustrations throughout. Glossary, trouble-shooting chart, mail-order sources, index. 224 pp, 7 by 9 inches, pb. Storey Books.
Home Creamery - $16.95
Kathy Farrell-Kingsley. Fresh dairy products are not difficult to make, require no complicated aging techniques, and offer the home cook a wonderful range of tart, sweet, nutty, silky, creamy, melty textures and flavors. With the growing availability of local, organic milk now is the time to bring fresh dairy products back to the home kitchen. Step-by-step instructions guide readers through recipes for butter, yogurt, kefir, sour cream, buttermilk, quark, crème fraiche, cottage cheese, cream cheese, ricotta, mozzarella, goat cheese, and mascarpone. 75 cooking and baking recipes showcase the fresh appeal of homemade dairy items. Tr pb, 220p, 2-color illos throughout. Storey
Home Dairy With Ashley English: All You need to Know to Make Cheese, Yogurt, Butter & More - $19.95
Ashley English. In a book filled with information and handy tips, the author teaches you how to make your own butter, cheese, cultured dairy products, ice cream, and more from scratch. Provides full-color photos and recipes to use your wares. Hardcover, 136 pp. Lark Books
Homemade Soda - $18.95
Andrew Schloss. Soda is fun to drink and fun to make, and best of all, the home soda maker controls the sweetness and ingredients, creating a drink that’s exactly right. Offers bubbly recipes and simple instructions for the easy to learn techniques. Trade paper, color photos& illus throughout, 336pp., brief resources list, index. Storey.
Home Sausage Making (Revised Edition) - $16.95
Charles G. Reavis. Provides a multi-faceted look at the art and science of sausage-making. Reavis catalogues many examples of fresh, cured, and "nouvelle" sausages, and discusses the equipment and ingredients the amateur needs on hand to try his/her hand at this ancient and ubiquitous form of cooking. Health and safety issues are discussed. The recipes in this edition have been rewritten to reflect a more health-conscious readership, but are non-the-less faithful to the original goals of sausage-making. In keeping with the goals of healthy cooking, twenty new poultry and fish recipes are included. All recipes have been tested and retested by the author. They present an interesting challenge to the reader. Source list, bibliography, index. 168 pp, 8½ by 11 pb. Storey Books
How to Milk an Almond, Stuff an Egg, and Armor a Turnip; A Thousand Years of Recipes - $12.00
David Friedman & Elizabeth Cook. A new edition (very legible) of Duke Cariodoc’s famed collection of historic recipes and their redactions, culled from his classic Miscellaney. A great resource for both beginning and experienced historic cooks. Trade paper, perfect-bound, 158pp.recipe index & additional material on period cooking.
How to Prepare a Successful Feast - $5.00
Kathy Anderson. A worthwhile companion to Autocrating 101, this pamphlet guides you through all the necessary steps to planning and preparing a medieval feast, whether for 10 or 300. Divided into “Before the Feast” and “The Day and Clean-Up”, this volume touches on planning stages, shopping, SCA forms, and more. Every local group should have one! Perfect-bound, 62pp. Glossary & references. SCA
Karen Solomon. This collection of 75 recipes features instructions for homemade cheese, condiments, smoked meats, pickles, noodles, crackers, & breadsticks, popsicles, jams, cordials, and more. Many can be completed in a single weekend. Prep-ahead tips, shopping lists, and optional extras are additional bonuses. Paper over board, 176pp, 50 color illus. Ten Speed
Jellies & Their Moulds - $24.00
Peter Brears – The English Kitchen Series. Jelly (Jello to most Americans) is a very old dish. Since the Middle Ages, we have been setting liquids in all their lustrous transparency by ingenious methods involving calves’ feet, veal bones, fish skins, and many other agents. The author tells the story of jellies (mainly sweet) in England and discusses their changing place in meals over the centuries. He offers collectors a useful survey of moulds and cooks the opportunity to make the recipes that so delighted our ancestors. He takes his account from the Medieval period up to the recent past, and gives recipes and instructions, all well-tried, for creams, shapes, and other molded desserts. Cites original sources as well as giving redacted recipes. Trade Paperback, 255 p, 8 color plates, 43 b/w drawings and reproductions, index, recipe index, 14 p glossary, bibliog. Prospect Books
Medieval Arab Cookery - $75.00
This long-awaited book contains papers by Maxime Rodinson & Charles Perry, as well as a reprint of A.J. Arberry's translation of "A Baghdad Cookery Book" [kitab al-Tibakhah, a 15th century cookbook.] Also includes Charles Perry's new translation of kitab Wasf al-At'ima al-Mu'tada. Foreword by Claudia Roden. 300pp. Prospect Books.
Medieval Cuisine of the Islamic World - $26.95
Lilia Zaouali, translated by M B DeBevoise, with a foreword by Charles Perry. This concise history, a delightful culinary adventure that is part history and part cookbook, surveys the gastronomical art that developed at the Caliph’s sumptuous palaces in ninth and tenth century Baghdad, drew inspiration from Persian, Greco-Roman, and Turkish cooking, and rapidly spread across the Mediterranean. In a charming narrative, Zaouali brings to life Islam’s vibrant culinary heritage. She further considers cookware, utensils, aromatic substances, and condiments. The book also gathers an extensive selection of original recipes drawn from medieval culinary sources, as well as contemporary recipes that evoke the flavors of the Middle Ages. Paper, 238pp, 32 color illustrations. University of California Press
Medieval Kitchen - $22.50
Medieval Kitchen: A Social History - $39.00
In this richly illustrated history, Hannele Klemettilä corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettillä takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. Contains more than sixty original recipes for enticing fare like roasted veal paupiettes with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, The Medieval Kitchen will tempt anyone with a taste for the food, customs, and folklore of times long past. HC, 256pp. Reaktion Books
Ni’matnama of the Sultan of Mandu - $44.95
The Ni'matnama is a late fifteenth-century book of the recipes of the eccentric Sultan of Mandu (Madhya Pradesh), Ghiyath Shahi, collected and added to by his son and successor, Nasir Shah. It contains recipes for cooking a variety of delicacies and epicurean delights, as well as providing remedies and aphrodisiacs for the Sultan and his court. It also includes important sections on the preparation of betel leaves as well as advice on the logistics of hunting expeditions and warfare. The text provides a remarkable and tantalizing account of rarified courtly life in a fifteenth-century Indian Sultanate region. PB, 544pp.
Old Sturbridge Village Cookbook, 3rd edition: authentic early American recipes for the modern kitchen - $10.00
Jack Larking & Debra Friedman. A revised collection of authentic 18th and early 19th century recipes, adapted for the modern kitchen. This title covers everything from roasts and fricassees to pies and puddings. Includes updated information on early American food ways. Fully tested recipes include directions for both fireplace and modern equipment. TR pb, 256pp, illus. Globe Pequot.
Oldest Cuisine in the World - $17.00
Jean Bottero, translated by Teresa Lavendar Fagan. The author presents the first look at the culinary secrets of Mesopotamia. Covers material from religious rites, everyday rituals, attitudes and taboos, and even the detailed preparation techniques involving food and drink in high culture during the 2nd and 3rd centuries BCE. Offering everything from translated recipes for pigeon and gazelle stews to the contents of medicinal teas and broths and the origins of ingredients native to the region, this book reveals the cuisine of one of history’s most fascinating societies. Scholarly. Paper, reprint. 152pp. University of Chicago Press
Olive Trees and Honey - $29.95
Gil Marks. A treasury of Jewish vegetarian recipes from communities around the world. Acclaimed Judaic cooking expert, chef, and rabbi Marks uncovers this vibrant culinary heritage for home cooks. Marks’ insights into the origins and evolution of the recipes, suggestions for holiday menus, and culture-rich discussion of key ingredients enhance this portrait of Jewish cooking. Hardcover, 464pp, 300 recipes, index. John Wiley
Suzanne Goldenson & Doris Simpson. The authors combine their talents to show us techniques for open-hearth roasting, baking, broiling, & frying. Sample recipes cover a full range of dishes. The authors emphasize the appliances & techniques that make this cooking realistic in today’s homes where the fireplace is not in the kitchen. List of sources, biblio, index, b/w illus. 176pp, Pb. Alan C Hood & Co
Opera of Bartolomeo Scappi (1570): L’arte et prudenza d’un maestro Cuoco- $45.00 – NOW in paperback!
Translated with commentary by Terrence Scully. Bartolomeo Scappi, cook for several cardinals and two popes, compiled the largest cookery treatise of the period to instruct an apprentice on the full craft of fine cuisine. Accompanying his book was a set of unique and precious engravings that show the ideal kitchen of his day, its operations and myriad utensils. This book presents more than 1,000 recipes, menus that comprise up to 100 dishes, and commentary on a cook’s responsibilities. Scully presents the first English translation of this work. His aim is to make the recipes and the broad experience of this sophisticated papal cook accessible to a modern audience interested in the culinary expertise and gastronomic refinement within the most civilized niche of Renaissance society. Paper, University of Toronto Press
Plain Cookery Book for the Working Classes - $9.75
Charles Elme Francatelli, late maitre d’hôtel & chief cook to Her Majesty the Queen Victoria. First published in 1852, this book features 241 recipes suitable for small budgets. Each dish is described in careful detail. With recipes ranging from Sheep’s Head Broth to A Pudding Made of Small Birds, the author ably instructs even the most impoverished homemaker on how to prepare meals on a small budget. Hardcover, dj, 144pp, index. Tempus Books.
Plenti and Grase: Food and Drink in a Sixteenth-century Household - $60.00
Mark Dawson. This is an important study of the household affairs—especially as they relate to the provisioning and consumption of food and drink—of the Willoughby family of Wollaton Hall in Nottingham and Middleton Hall in Warwickshire. The Willoughby archive is a wonderful survival, and Dawson has used it to construct a valuable account on the running of a large household as well as to offer convincing quantities and figures as firm foundation to his commentary. His focus is not restricted to the top table, but includes the food of the household at large, even down to scullions. Hardcover, 400pp, dj, references & notes, bibliog., extensive index, appendices, 5 b/w illus, 18 b/w photos, map. Prospect Books
Pleyn Delit - $23.95
The Ploughman’s Lunch and the Miser’s Feast: Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages across the British Isles - $26.95
Brian Yarvin. Traditional British recipes with instructions adapted for American kitchens. Complimented by lively sidebars drawn from the author’s experiences as an ordinary traveler. The title says it all! Mouthwatering recipes! Hardcover, 320pp, color illus. Harvard Common Press..
Preserving Food Without Freezing or Canning - $25.00
Roman Cooking - $20.00
Mark Grant. “Mark Grant unveils the food eaten by the ordinary people of ancient Rome.” Drawing not only on Apicius but also on a number of other ancient authors (most unavailable in English translation) Mr Grant offers us a wide selection of appetizing recipes and fascinating commentary on Roman culinary and dietary habits. 187p, notes, biblio, pb. Serif Press
Sherbet & Spice: the complete story of Turkish sweets & Desserts - $28
Mary Isin. "The Turks have been famous for their sweet tooth since the days when so many confectioners worked at the Topkapi Palace that they had their own mosque. Sweets permeate Turkish life. Mary Isin has gathered a mountain of information on this rich subject--recipes from the Middle Ages to the present, science, history, and folkways. It’s a sweet read, says Charles Perry. One hundred sculpted sugar lions, baklava the size of cartwheels a thousand layers thick, helva made in memory of the dead, rose jam in a hundred pots of Dresden china, violet sherbet for the sultan, and parrots addicted to sugar . . . the stories behind Turkey's huge variety of sweets and puddings, valued not only for their taste but as symbols of happiness, good fortune, and goodwill, are as fascinating as their flavor. This riveting exploration of their history and role in Turkish culture is a voyage of adventure, taking us from the sultan's palace to the homes of ordinary people in Turkey's villages and towns, and beyond to Central Asia, Persia, Arabia, and Egypt. 256pp, HC. I B Tauris
Skyr and Musa; Viking Curds and Whey - $5.00
Mary Ellen Reitz. “We know much of what the Vikings ate… but lack cookbooks on precisely how to combine those ingredients. Skyr is an exception… It is a living tradition in Iceland…” the author tells us, and proceeds to describe skyr (a cross between a yogurt and a cheese), to discuss its place in the Norse sagas, to inform us of the technique to make it, and to give us recipes using both skyr and its co-product, musa. Includes references and end notes. Perfect-bound, 57pp, b/w photos. SCA.
Paul Buell & Eugene Anderson. This massive tome contains a full facsimile and English translation of the noted Chinese dietary manual of the Mongol era, dated 1330. Extensive historical & cultural analysis, discussion of the influence of Turks, Islamic sources, & the influence of the steppe culture is followed by notes on weights & measures. Appendices include an impressive biblio & index. Amazingly clear period pictures of various foodstuffs illustrate the text. HC, 715pp,. Brill
Take 1000 Eggs or More - $24.95
A Taste of Ancient Rome - $22.50
John Varriano. A feast for the mind and eye, this beautifully illustrated, compellingly readable book is a rich exploration of the little-examined interplay between art and cuisine during the Italian Renaissance. He looks at the elaborate centerpieces that were made of food, and at the emergence of the celebrity cook and celebrity painter. Paper, 275pp, 75 color illus, dj, notes, bibliog., index. University of California Press
Tastes of Anglo-Saxon England - $9.95
Mary Savelli. A carefully researched compendium of recipes from Early Medieval Britain, each complemented with historical and source information. General information about drinks & cooking techniques, followed by 46 recipes. 80pp, paper. Anglo-Saxon Books.
Tastes of Byzantium – $25.00
Andrew Dalby. For centuries, the food and culinary delights of the Byzantine empire - centered on Constantinople - have captivated the west, although it appeared that very little information had been passed down to us. Andrew Dalby's "Tastes of Byzantium" now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire - and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travelers’ tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, "Tastes of Byzantium" is both essential and riveting - an extraordinary illumination of everyday life in the Byzantine world. One of the only two titles in English on this topic. Paper, reprint. IB Tauris
Tender Meat Under the Saddle - $25.00
(Sonderband VII) Series of essays on various aspects of the customs of eating, drinking, and hospitality among conquering Hungarians. Scholarly. Tr pb.
Ultimate Wood-Fired Oven Book - $29.95
Anna Carpenter. This book equips you with information to successfully choose, install, and use your own wood-fired oven. Great tips concerning different kinds of insulation, tools, cooking techniques, and recipes. Step-by-step guidelines and plans for building are included. Great photos will inspire you to design the perfect setting for your oven, suited to your needs and budget. Tr paper, 128pp, 332 color photos. Schiffer Publications.
Terence Scully, editor. Originally published in 1988, and happily again available, this volume contains all four extant manuscripts of this text. Texts of the 220 recipes are presented both in the original French and in English translation. Includes glossary and bibliography. Selected recipes have been adapted for modern use & arranged in menus for six. Hc, 361 pp. Univ Ottawa
Vivendier - $22.95
Trans T Scully. When he discovered it in a German library, this text had been dismissed as another version of Taillievent. However, it is not! Although there is some overlap, it is primarily a new source. It is an exciting addition to our field. Pb. Prospect Books
War Fare - $24.95
Bonnie Feinberg and Marian of Edwinstowe (Marian Walke) This cookbook is a collection of recipes from two extraordinary cook shops (Battlefield Bakery and The Sated Tiger Inn) that fed small armies at the annual Pennsic Wars. These recipes are useful for those curious about medieval cuisine, those who might host a medieval banquet, or those who want to liven up a home meal. 26 pages of historical material about the cook shops, including photos and sketches, 125 pages of delicious recipes. Some modern traditional recipes are included. Sources quoted where available. Trade perfect bound paperback, 15 pp index, bibliog., list of booksellers, web sources, ingredient sources. Five Layer Group


Operation steps of Toshiba microwave convection air fryer
Preparation before first use:
1. Remove all packaging materials, take out the frying pan and grill (some air frying pan grills are not acceptable), and remove the packaging bag;
2. Clean the frying pan and grill with warm water, wipe the side wall and bottom with a wet cloth dipped in detergent, and let it dry;
3. Place the Toshiba microwave convection air fryer on a stable surface;
4. Enough space shall be reserved around and no objects shall be placed at the air outlet;
5. When the air frying pan is working, hands shall not touch the upper and lower covers of the air frying pan.
Toshiba microwave convection air fryer operation steps:
1. Put the frying pan into the machine and place the grill in the frying pan;
2. Place the food on the grill and ensure that the food does not exceed the height of the grill;
3. Close the upper cover of the machine, plug in the power supply, and set the working time and temperature according to the recipes or personal preferences;
4. Turn the timing knob clockwise to the appropriate barbecue time, and then the air fryer will start to work; When some air fryers do not have a knob, just click the menu button directly according to the menu settings above, combined with the ingredients you want to fry;
5. When the barbecue is finished, the electric oven will give a "stare" prompt and automatically cut off the power supply;
6. When the food is finished, open the cover opening button and take out the food.


Just a quick public service announcement that I am sooooo thankful I do not have picky eaters.
I have been watching a little girl whose mom is moving homes right now...Dad is deployed and today was the big moving day so little "N" came to play at our house...
And the child does not eat. She eats pizza and she eats yogurt. And thats it. Seriously.
So I make this delicious juicy lemon chicken tonight and some rice to go along with it and she takes a look at it and says, "oh, I won't like that. I can't eat it." Sure enough. She managed two teeny tiny bites of chicken and the complaining did not stopppppppppppppp....So I told her she needed to be done complaining and if she didn't like the food she didn't have to eat it.
And do you know what that little punk said? "Well, I'll just have to complain at home because my mom would never make me eat this."
Alrighty then....you just go ahead and complain at home.
Her mom dropped by a microwave pizza (blech) that I nuked for her and she ate every drop. **shaking head**
But, she wants to come back tomorrow. Apparently even with my horrific lemon chicken and rice our house is a pretty cool place to hang. :)


Memories from Mary Anne Zeitler, Anna Marie’s daughter
I remember Mom’s creative problem solving. When I was in fourth grade I was sick and missed school a few days. The day I returned the teacher said all the children had made puppets and would be performing a Thanksgiving puppet show that afternoon.I would not be able to participate because I didn’t have a puppet. When I went home for lunch I told mom. While I ate a bowl of tomato soup (all of 10 minutes) Mom took an old sock, scraps of material, buttons and a paper napkin and make the best Pilgrim puppet ever.
When I was in 7th grade I still went home for lunch every day. One day we were told to bring a “brown bag lunch” the next day for a special student meeting during lunch. That morning I was packing my lunch but we had no brown lunch bags – all we had to put a lunch in was an old plastic bread bag. ..which just wouldn’t do. Mom took a 5lb. bag of sugar, dumped the sugar in a bowl, turned the bag inside out and I had a brown lunch bag! I never open a bag of sugar that I don’t wonder how Mom ever thought to do that!
Al and Sadie Murray were celebrating their wedding anniversary and Mom offered to make them a cake for the occasion. Mom took the plain round mirror off the living room wall, made a three tiered cake for on it and then decorated the cake with flowers from the garden. It was beautiful and I got to carry it down the street to Murray’s. How proud I was to deliver that cake!


The Public House Happy Hour
Join us Monday through Friday from 4:00 – 7:00 p.m. for the best Happy Hour on St. Simons Island. Specials include $3 domestic drafts, $4 house wine, and $5 well drinks.
- Sunday :7:00 a.m.– 10:00 p.m.
- Monday :7:00 a.m.– 11:00 p.m.
- Tuesday :7:00 a.m.– 11:00 p.m.
- Wednesday :7:00 a.m.– 11:00 p.m.
- Thursday :7:00 a.m.– 11:00 p.m.
- Friday :7:00 a.m.– 12:00 a.m.
- Saturday :7:00 a.m.– 12:00 a.m.
The Tiki Bar is available at the Sea Palms Clubhouse Pool for all of our members and guests to enjoy a variety of snacks and beverages at the pool with the family. Soak up some sun and grab your favorite cocktail!
Father's Day at TPH
Taste of TokyoDine at The Public House on June 22nd for our three course Japanese dining experience. Our chef has paired delicious Japanese dishes with traditional Sake, Green Tea Shochu, and a Japanese Old-Fashioned.…
Restaurant & Bar
The restaurant offers a range of craft beers and a carefully selected range of tap and bottled wines from around the world, all to compliment a unique dining setting which incorporates seating …
- Sunday:7:00 a.m.– 10:00 p.m.
- Monday7:00 a.m.– 11:00 p.m.
- Tuesday7:00 a.m.– 11:00 p.m.
- Wednesday7:00 a.m.– 11:00 p.m.
- Thursday7:00 a.m.– 11:00 p.m.
- Friday7:00 a.m.– 12:00 a.m.
- Saturday7:00 a.m.– 12:00 a.m.


I apologize about the quietness around here as of lately. Things have been pretty slow-moving with the transition into the new year. A combination of the January Blues, coming down off the "holiday high", Russ working a lot of call shifts at night (two of his fellow residents had babies in Jan. so the other residents have to pick up the extra shifts), and wishing the sun would stick around for just a bit longer at the end of the day has me wishing for Spring and feeling just a bit...blah.
Something that never ceases to cheer and warm me up this time of year? Soup. Warm, delicious, hearty soup. I saw Amber's soup and the original link-up over at A Blonde Ambition and thought I would join in on the fun for today - if nothing else, I love adding new soup recipes to my list as I try to make one every Sunday for my lunches for the week. I've had my fair share of terrible soups (but the recipe sounded so good!) but there are always few that I can always depend to fall back on. The one below is definitely one of them!
Ancho Pork & Hominy Stew
2 Tbsp Ancho Chile Powder
2 tsp dried Oregano
1 1/2 tsp Smoked Paprika
1 tsp Ground Cumin
1/2 tsp Salt
1 1/2 pounds Pork Tenderloin, trimmed and cut into 1/2-inch pieces
1 Tbsp Olive Oil, divided
2 cups Onion, chopped
1 1/2 cups Green Bell Pepper, chopped
1 Tbsp Garlic, minced
2 1/2 cups fat-free, less-sodium Chicken Broth
1 (28 ounce) can Hominy, drained and rinsed
1 (14.5 ounce) can Fire-Roasted Diced Tomatoes
1. Combine first 5 ingredients in a large bowl; set aside 1 1/2 tsp spice mixture. Add pork to remaining spice mixture in bowl, tossing well to coat.
2. Heat 2 tsp olive oil in large dutch oven over medium-high heat. Add pork mixture to pan; cook 5 minutes or until browned, stirring occasionally. Remove pork from pan; set aside.
3. Add 1 tsp oil to pan. Add onion, bell pepper, and garlic and saute 5 minutes or until tender, stirring occasionally.
5. Return pork to pan. Add reserved 1 1/2 tsp spice mixture, broth, hominy and tomatoes (with juices) and bring to a boil.
6. Partially cover, reduce heat and simmer 25 minutes.
My favorite side item with this soup? Some cornbread - and even better yet? Jalapeno cornbread - YUM.
Feel like joining in the fun? Link up! And let me know you did so I can be sure to find out what your favorite soup is :)


Amelia is an internationally published Food, Drink and Hospitality Photographer with an impressive portfolio of clients across the food and hospitality sectors.
Working in both London and Dorset, her extensive experience with global brands and international agencies includes Pizza Express, Costa Coffee, Papa John's, Kraft Heinz, Nutella, Baskin Robbins, Din Tai Fung, FlyDubai, Logitech, Ebay, Ritz Carlton, Armani Hotels, IHG, and Leo Burnett.
Amelia has spent 10 years shooting in Dubai and the USA and is excited to be back in England. Amelia’s creativity and attention to detail is consistently sought by restaurants and brands internationally.
Her editorial credits include commissions from the Financial Times London for portraits of Dubai’s business leaders and her work has also been published in the London Sunday Times, Four Magazine and Condé Nast Traveller amongst many others.
Amelia’s personal interest in food and cooking continues to compliment and inform her photography. She cooks up a storm for family and friends at the weekend, grows edible flowers and veggies in her garden and loves to bake.


The Pickup & Delivery category is the grocery section of Walmart online. Large selection including 60 different chicken breasts, lots of fresh fruits, fresh vegetables, snacks, candy, organic products, and much more. Delivered to your door (in some locations) or pick up yourself (they will load the car for you).
9 Top Online Stores
You can buy your groceries online in 2020. These are all popular choices in the US. Note that exactly what products they offer and if they offer door delivery is dependant on your location.
Shop for groceries at Target, where you'll find 16,800 items in several different categories, and are available for both in-store pickup and delivery. There are more than 1,100 organic foods, 900 dairy products, 500 produce items, 430 meat and seafood items, 550 deli products, 4,000 pantry items, and so much more.
After buying Whole Foods, Amazon is now selling food, beverages, and household items online. The selection includes lots of organic options.
Kroger has thousands of groceries and food products to choose from, including fresh items, pantry products, and frozen food. Some items that you can shop from include 740 fresh produce items, hundreds of canned goods and pantry items, and a large selection of meat, seafood, and dairy products.
Overstock has both new and surplus items at great prices. This store has thousands of products in many different categories, including clothing, accessories, home goods, sporting goods, and everything in between.
Stock your pantry with dry goods and grocery essentials from Kmart. You'll find a variety of products like 13 ready-to-eat meals, 11 marinades and sauces, 10 meat jerkeys, and several canned veggies and canned goods.
Groupon is a great site to find discounts and coupons when shopping online. You can shop for products such as watches, electronics, and sports & outdoors.
At the time of writing this, there are 1.200 deals in total available a Woot. Some offers are discounted with up to 90%+ off.
Neiman Marcus is a well-known department store chain with nearly 50 locations in the US. This store has high-end and designer clothing, shoes, bags, and accessories from some of fashion’s top labels. You’ll also find a great selection of items to decorate your home and garden.


Like most families, we have recipes and cooking styles that have been handed down for generations. This particular recipe is one of our most treasured. While seemingly simple, it’s actually one of the most difficult to execute properly. Younger members of our family are supervised for years by our veteran cooks before they are allowed to take responsibility for bringing this dish to a family gathering.
I’ll never forget the time I was practicing the preparation of this dish with my grandmother and I repeatedly messed up the proportions, ever so slightly. Each time, we threw out everything we had worked so hard to prepare and started from scratch. At the time, I was embarrassed and frustrated and I may have even cried, but today I am grateful for her insistence on perfection. The hours we spent developing the nuance of this presentation have paid off. I think if you practice enough, you too will notice the difference.
The Recipe: Peanuts and Red Hots
As with any recipe, the fewer the number of ingredients, the more important their quality is. You can see this recipe benefits from better ingredients.
In a clean medium candy dish, place a layer of peanuts over the bottom of the dish. There should be more than a single layer of peanuts, but not quite a full double layer.
Next, place a layer of red hots over the peanuts. There should be slightly less than a full layer, as the red hots have a stronger flavor than the peanuts and will have a tendency to overpower the dish if not managed properly.
Continue layering peanuts and red hots accordingly until the dish is full. Keep a careful watch on the proportion of your ingredients and adjust as necessary. I aim for 5/8 or 9/16 peanuts and 3/8 or 7/16 red hots, depending on whether I’m in the mood for more or less red hot flavor. This should only make a difference in adding one or two red hots in each layer, so you shouldn’t have to adjust much depending on which you prefer.
Additional Tips for Preparation:
Simpletons and hacks will simply dump half and half of any kind of peanut and cinnamon flavored candy into a bowl and mix it up a little with their fingers or, if you’re lucky, a spoon. These people should be flogged in a public square. They disrespect the traditions of my forefathers and should be punished accordingly. No, this delicate recipe should be prepared with love and careful attention.
I would encourage you to practice often before sharing this dish with others in public. It seems so simple, yet it will be immediately obvious if you’re preparation is not up to par. Don’t embarrass yourself. Take the time to practice and get it right. You’ll be glad you did!


The Veg Box
Our veg box is packed full of delicious and tasty produce and will undoubtedly improve all of your meals.
The Create Your Own Box
Choose from our range of 100% organic vegetables, herbs, dairy, fruit, and pantry produce.
Check whether we deliver to you
Please enter your area code e.g. NE1
Choose your box
Choose one of our boxes filled with our choice of fruit & vegetables or create your own.
Create your own box
Creating your own? Choose from a wide variety of organically certified products, fresh from our farm.
We deliver them for free
Simply checkout and we’ll deliver your box straight from our farm to your door, for free!
Plastic-free Fruit & Veg
Lovingly grown on our small farm in Northumberland
In 2011 we set out to live our dream of being market gardeners. Today, our six organically certified acres are filled with wonderful fruit and vegetables, 44 chickens and 4 ducks, from which we deliver delicious food across the North East.
Read more about our story and discover our no-dig farm.


|Payson summer meals 2021.pdf||124.35 KB|
|Payson Spanish summer meals 2021.pdf||129.59 KB|
Utah Food Bank is offering the Summer Feeding Program again this year in four of Nebo School District communities.
Who: Youth up to 18 years
What: Food boxes containing 7 breakfasts and 7 supper meal kits
Dates: Tuesdays, June 1 - August 10
Springville Area: 1:45 to 3:00 p.m., LDS Church, Springcreek 3rd Ward 55 N. Main St Springville.
Spanish Fork Area: 11:30 a.m. to 1:00 p.m., City Center Library Park, 100 E. 50 S. Spanish Fork.
Payson Area: 12:45 to 2:00 p.m., Constitution Park, 600 S. Main Street, Payson.
Santaquin Area: 11:00 a.m. to 12:00 p.m., Centennial Park, 300 W. 100 S., Santaquin.
No registration required. Drive-Thru Pick Up.
Contact Kerri Duncan (801-887-1251) or Erin Thurber (801-887-1218) with questions.


AYARA THAI CUISINE
Ayara Thai Cuisine is a great place for authentic Thai food that my wife and I found actually by accident. We were staying at a hotel in the vicinity of LAX and had a two day layover. We asked the hotel desk if there was a Thai restaurant close by and their driver took us to one approximately a mile and a half away which didn’t look so great on the outside. So when the taxi left, we walked a very short distance to see what else we could find and came upon Ayara Thai Cuisine. The restaurant is located at 6245 West 87th Street in Westchester, California in a row of store fronts. You could almost miss it coming from the direction we did. What caught our eye were the posters in the window advertising Thai cooking classes and an announcement of their eight year anniversary. If a restaurant has cooking classes we figured it must be good. The pictures are from our second trip to Ayara Thai Cuisine which was the very next day. We loved it so much we had to go back even though we were headed to Thailand the next day and could eat all the Thai food we wanted.
It’s not a very big restaurant, but size is not an issue because the food, its taste, and quality are incredible. The staff was very friendly and I was interested to see how their food compared to authentic Thai cuisine. My wife is Thai and she was starving for something close to home. So many Thai restaurants boast of the authentic taste of their food and usually it’s not even near what you can get in Thailand. Ayara Thai Cuisine was right on with the flavor and quality you can usually only find in Thailand.
My favorite drink in Thailand is iced Thai coffee. The coffee has a nice bold taste and they know to make it perfectly sweet and creamy. The only difference is the restaurant served the coffee in a glass while in Thailand if you buy one from a street vendor, it’s served in a plastic bag with a straw. This one was perfect though.
This was my wife’s order. I don’t know how she stays so skinny, but I gain weight just sitting with her. In the foreground is “Rad-Na” with pork. It comes with broad flat rice noodles and Chinese broccoli in a black bean gravy sauce. In the upper right is “Ka-Pow” with squid which is cooked in the wok with a spicy mixture which my wife loves. I like it too so I know when she orders it I’ll be eating some as well. She ordered white steamed rice to accompany it.
This is Tom Yum Noodle Soup. It has ground pork, sliced pork loaf, traditional Thai pork meat balls and rice noodles in a “house broth”. The bowl is also a LOT bigger than it looks in the picture and was quite filling along with my wife shoving her food at me as well. For Thais, eating is a social event and she likes to share her food with me even when I have ordered enough for myself.
Why does the soup look so red? I like to add the extra Thai spice condiments to it that they have on the table; just like Thailand. It will make you sweat; but it is so good…. After our meal we didn’t have room for dessert, but they all look great.
Be sure to check out the link for the restaurant to see what other fine Thai dishes they have to offer. I highly suggest when in the LAX area, take the time to go to Ayara Thai Cuisine and have a great Thai meal you’ll remember.


Be the “right hand” for this progressive, growing diversified crop operation. A 3,000 acre operation consisting of sugar beets, corn, soybeans, edible beans and sweet corn. Responsible for managing field operations. Duties include execution of the annual farm operating plan, assist owners and agronomy personnel in developing farm operating plan. Also assist with hiring employees
Agricultural and Industrial oriented company seeks individual to learn and grow with company. Will spend first year operating scale, loading and dispatching trucks, and doing some ag sales. Goal is to advance individual into full time sales role in 1-3 years calling on farmers and ag retailers. In time will lead the ag sales team
Diverse operation seeks individual with interest in growing with company. Will do custom application, rest of duties depend on your skills and interests. Operation includes custom harvesting, farm operations, seed, agronomy sales, and custom application. Growing independent operation seeking individual with passion for agronomy/crop production and interest in growing in responsibilities.
Searching for quality individual to join agronomy team. Responsibilities will include custom application, field scouting and some agronomy sales. Prefer education in agronomy along with some application and/or agronomy sales or scouting experience. EXCELLENT benefits!


1Pcs× Meat Thermometer (3V battery included)
1Pcs× Wire Probe with 40'' stainless steel mesh cable
1Pcs× User Manual
Cooking Thermometer Specifications:
•Temperature Range: -58°F~572°F(-50℃~300℃)
•Temperature Accuracy: +/-2℉(+/-1℃) at -4℉~302℉(-20℃~150℃)
•Rotatable Probe Length: 4.6'' food grade stainless steel probe
•Wire Probe Length:6.5'' food grade probe with 40'' stainless steel mesh cable
• Probe material: food grade safety 304 stainless steel probe
• Shell material: flame retardant, high temperature resistant, drop resistant, environmentally friendly ABS material
• Temperature measurement speed: 2-4s
• Use battery: 3V button battery (built-in)
• Energy-saving settings: 10 minutes no operation automatic shutdown
• Probe diameter: 0.137'' (3.5mm)
• Diameter of wire probe: 0.157'' (4mm)
• Probe tip diameter: 0.066'' (1.7mm)
• Tip diameter with wire probe: 0.085'' (2.18mm)
• Built-in magnet
• White backlight function, the backlight turns on automatically after 10s
• 0 degree calibration function
• With custom alarm function settings
• Comes with memory function, can remember the temperature unit selected by the user after shutdown
• Product body size: 155*38*18MM
• Probe net weight: 14.3g
• Uses: BBQ, Oven, Smoker, Grill, Baking, Frying, Candy, Meat, Food, Milk, Chocolate, Liquid
1. Do not leave the plastic body of thermometer in the oven or frying pan while cooking.
2. Do not touch hot probe with hands.
3. Pls clean the thermometer by wet cloth, not completely immerse it in water.
VEN SAFE & HIGH HEAT RESISTANCE PROBE: Specially designed external wire probe to measure the internal temperature of the meat while put into the oven / grill / smoker, 42'' long wire that you can track the meat thermometer from the machine outside, while the original probe can only measure the food after taking out from the machine. Meat probe and wire can withstand temp from -58°F to 572°F (-50°C to 300°C).
ULTRA-FAST & CONSISTENT TEMP READING: Get the 99.99% accurate and consistent food temperature in 2-4 seconds through top-quality sensing sensor as well as the stainless steel step-down tip, simply a glance even when on a rush cooking. Just like shooting a target, hit the temperature exactly, help you get a perfect healthy finish result.
PROGRAMMABLE TEMP ALARM: Set your desired meat temperature and wait for perfection without need to check the temp constantly. That is extra friendly to smoker/oven/grill grill. It's a life-saver when rushing around cooking family dinner on Christmas or occasions.
EASY TO USE & STORE: Features easy operation, convenient storage and great portability enabled by its temp lock capability, ergonomic shape, foldable probe, magnetic back and hanging hole. Auto shut-off function after 10 minutes of inactivity helps save power for extended use.
MUST-HAVE COOKING AID: Get rid of any guesswork and bring out the best in cooking for every event and occasion. Suitable for all types of cooked beef, mutton, chicken, pork, fish, lamb, or turkey, every time. Also, it works great with beverages, deep frying, making candy, and baking.


Tested on July 18, 2017
Allow for 2 hours of prep and cook time.
- 2 lb Country Style Boneless Beef Ribs
- 2 tablespoons Canola Oil
- 1 Trader Joes Packet of Taco Seasoning
- 1 Packet of Sazon
- 1/2 teaspoon of salt
- 1 cup lightly packed fresh cilantro, roughly chopped
- 1 red onion, peeled and cut into slices
- 2 poblano chilies, deseeded and diced
- 1 jalapeno, deseeded and diced
- 1 can of fire roasted tomatoes
- 1 cup water
Salt and pepper the beef generously. Place beef in a plastic bag with the taco seasoning and the Sazon. Coat the beef and allow to marinate overnight.
Press sauté on the InstantPot and add oil. Add the beef and brown the beef until completely browned.
Add the tomatoes, onion, diced chilies, cilantro and water. Close the pressure cooker select high pressure for 60 minutes. When it’s done and it beeps, turn the cooker off and use natural pressure to release or carefully use the instant release. (I always wear oven mittens when I do this.) When the valve drops, remove the lid. Remove the meat from the Instant Pot and let it rest for 5 minutes. Shred beef and return to the pot and stir into the liquid.
Serve with tortillas, cheese, sour cream, cilantro, lettuce, diced avocado, any favorite taco toppings.
*Note: The country style beef is very rich but it is also super flavorful. Try using a chuck roast if you would like more beef and less fat.
*Note 2: Inspired by this Taste and Tell Recipe: http://www.tasteandtellblog.com/chipotle-shredded-beef-instant-pot/


$14.97 - $13.97
(as of Feb 01,2023 03:35:19 UTC – Details)
1400s Spices ancho chilies are the perfect choice for those lovely taco’s nights. A common ingredient with a wide variety of uses, there should not be any spicy food to miss this amazing dried ancho chili.
Why is this product for you?
You want flavor but also a little spiciness to it? We got you! With a mild heat and a sweet savory flavor, this dried ancho chili pepper is everything that you need. Not too spicy, just enough heat concentration to make a great short rib dry rub.
Some of the fantastic features of this product:
1,000 – 1,500 Heat Units on the Scoville Scale
Easy to Cook.
A Great Addition to Mexican Foods.
8 Ounces of Flavorful Dry Poblano Chili Peppers.
Sweet Savory Aroma.
A Must for Every Mexican Dishes.
Popular Choice for Enchilada Spices.
Great Alternative for Retail Meat Rubs.
Less heat for a slice of spicy meat!
Package Dimensions : 9.53 x 9.29 x 3.5 inches; 8 Ounces
Manufacturer : Freduka LLC
ASIN : B08ZL9X46R
Savoury with a twist – Not too much, just a little over 1,300 in the Scoville scale, the aromatic spice in these mild dried peppers is suitable for those who want to taste an authentic chicken crispitos but don’t want to wash the taste away with milk.
Whole dried – 1400s Spices dried ancho chilies are the right choice for every chili pepper dishes. If you fancy some enchilada sauce, Tacos al Pastor, or you just want some ancho chili sauce, we got you covered with these Mexican peppers.
The real deal – We offer only natural products, reliable dry chili peppers with a bold aroma, suitable for when you want to taste that authentic Mexican cooking.
Less is more – Guaranteed flavorful spices, nothing else added. Excellent dried chilies used for sauces, chili powders, or general cooking.


TL;DR – This is a beautiful look at the many factors that make up the world of BBQ.
Rating: 4 out of 5.
There are few series on Netflix that have captured my attention more than Chef’s Table. The exploration of food and the journey of those who make it always captures me and brings me into this world. Today we are looking at the next sort of spin-off of the series since Chef’s Table France with a look at the joy that is Barbeque.
One of the exciting things about BBQ is that it means very different things depending on what country you are in. So for this series, their interpretation of BBQ is food cooked under, above, around a fire. As will be mentioned in the series as an Australian, I grew up cooking food over an open flame, and I still try to when I get the chance. This means a series about food cooked on fire is an instant sell for me.
TL;DR – A fascinating documentary dissecting every facet of food, from its history, its traditions, and the future.
Score – 4 out of 5 stars
As a food culture, we have really started to focus on tradition, authenticity, style and presentation, but have we lost something in the process? This is something that chef David Chang is trying to get to the heart off in his new series Ugly Delicious which he hosts with food writer Peter Meehan. Chang who is known from his Momofuku restaurants is pulling apart what makes food the way it is, what makes something traditional and something rebellious, and what is the soul of the food we may eat on a daily basis.


BISTRO AND POOL SNACKS
2pm - 8pm
[closes at 5pm on Thrusday]
Our appetizers, just like our breakfast, are made entirely from local produce of the season: eggs straight from the coop, fruit from the orchards, vegetables from the garden and other nearby plants, sheep and goat cheeses, smoked meats, and preserved fish from Isla Cristina to Faro - salted or smoked.
The compotes and chutneys come from the farm's own fruits.


Born and raised in Egypt, Chef Omar Semary fell in love with cooking at 8 years old and has yet to stop. After exploring local cuisine and techniques in his native country, he quickly became captivated by the traditional techniques and flavours used around the globe.
Italian cuisine was where the passion for cooking was ignited, realizing that he did not need to be in a professional kitchen to explore new flavours and achieve a good plate of food. He learned about the importance and technique of precision, attention to detail, balance, and showcasing an ingredient’s highest potential. More importantly, Chef Semary understands how critical dedication and perfection are, and how to respect and not underestimate the power of even the “simplest” ingredients.
He has taken the time to develop a comprehensive understanding of the culinary industry; be it from his compassion towards international authentic cuisines and fusions, or his experience in food science, molecular gastronomy, and modern dining.
Semary moved to Montreal, Canada in 2010 to dive head first into his career as a chef. During this time, he had the opportunity to work alongside Chef Joe Mercury at Mercury, celebrity-chef Antonio Park at Flyjin, Jatoba, and Lavanderia, Chef Chuck Hughes at Garde Manger, and finally came back to his Mediterranean roots as Chef de Cuisine at Damas. As of 2020, Semary is located in Ottawa, Canada where he worked to create Back to Brooklyn and his latest venture, Bess. With new menu items coming to mind every day, Chef Semary will never under-deliver.


Is It Safe to Eat McDonald’s Fries? And if you are worrying that eating McDonald’s fries are going to make you grow unwanted hair, you don’t need to worry. The chemical itself doesn’t make your hair grow but rather it acts as a base for the hair to grow properly with hair shaft generation.
Is French fries good for hair growth?
It was recently deduced that an ingredient – dimethylpolysiloxane – could help improve hair growth therapies. This ingredient is also incidentally added to the oil to cook the famous fries. After the connection was made the news was widely shared. However, it is not true.
Are fries bad for hair?
Not only can fatty foods lead to increased oil production, they often end up all over your face and hair, damaging your strands, according to Carla Rivera. “Anything that irritates your skin will bother your scalp, which can damage your hair follicle,” says Rivera.
Does eating mcdonalds cause hair loss?
Huffington Post’s article “Sorry, McDonald’s French Fries Won’t Actually Cure Your Baldness” stated that ingesting McDonald’s fries or any other of their fried foods “will have no effect whatsoever” on your hair growth.
Is McDonald’s fries healthy?
The Fast-Food French Fries Health Winner
The runner up is McDonald’s small fries, which ranked second lowest in calories, fat grams, and “bad fats.”
Is Mcdonalds good for hair?
Researchers at Japan’s Yokohama National University found a chemical in McDonald’s french fries that can be used as a base to grow hair follicles, specifically in mice. … The scientists stated that a formula using oxygen-permeable dimethylpolysiloxane helped in the growth of hair on the backs and scalps of mice.
Does hair grow in spurts?
Studies show that hair grows about 10% faster during the Summer and even though that might not seem like a lot, it’s enough for a girl to pay attention. … Your hair follicles are at their peak within the anagen phase of hair growth and the warm weather leads to increased circulation all over the body.
Is pizza good for hair growth?
Pizza. Pizza has a high glycemic index. Any food with a high glycemic index will cause an insulin spike, which will lead to hairs loss.
Do Chips cause balding?
The excess oil in the fries, chips, greasy burgers clog your pores, giving you unhealthy scalp, causing rampant hair fall.
What food causes hair fall?
FOODS THAT CAUSE HAIR LOSS
- Refined Carbs.
- Greasy Food.
- Carbonated Drinks.
Is McDonald’s an at will employer?
At McDonald’s, your employment is “at will”. This means that you are free to terminate your employment at any time, for any reason, and McDonald’s retains the same right.
Why you should never eat McDonald’s fries?
According to Michael Pollan, an author, journalist and professor at UC Berkeley Graduate School of Journalism, the potatoes used to make the popular fries are sprayed down with a pesticide that is so toxic that it can’t be eaten until six weeks after being sprayed.
Why are McDonalds fries so good?
To mimic the chain’s original oil blend, which was mostly beef tallow, the oil is laced with chemical flavoring to replicate that mouthwatering smell. In other words, the delicious scent we know and love is actually the smell of potatoes cooked in beef fat, an aroma so powerful it makes the fries seem even tastier!
Is it OK to eat French fries once a week?
The higher risk of death was noted among those who ate French fries more than twice a week. Eating them once a week or less would likely have a negligible effect on your health. … Homemade “baked fries” using minimal olive or canola oil aren’t French fries, but they’re close… and much healthier.


Indulge in a world of flavors with our eclectic range of desserts. From the traditional classics to decadent modern desserts , we offer a diverse selection of desserts to satisfy every craving. Our desserts are made with the finest ingredients and crafted with care to deliver a delightful experience in every bite.
Come and explore exquisite desserts with us……
Muse Dessert Café offers a variety of unique and eclectic desserts that are sure to satisfy every sweet tooth. A home-grown concept that brings together unconventional flavors and creative techniques.
At Muse we specialize in offering a wide range of desserts and baked goods. Our menu includes a variety of sweet treats, from classic favorites to innovative new creations. Our skilled chefs use only the finest ingredients to craft each dish, ensuring that every visit to our online café is a memorable and enjoyable experience. Whether you're looking for a satisfying snack, a special dessert, or just a sweet pick-me-up,
Muse Dessert Café has something for everyone, your perfect destination for intricate and beautifully crafted desserts.
“Our Christmas lunch got its delicious end with two decadent and tasty cakes from Muse Dessert Café by Muse Dessert Cafe. Their strawberry and cream cake with the glaze was a stunner and tasted fabulous. However, the Belgian Chocolate cake was beyond anything we expected. It was amazing.”
“Thanks Muse Dessert Cafe team for the lovely cake. It looked perfect and tasted divine. My moms passion for knitting came alive on this cake. Milestone 75th birthday.”
“The cakes and pastries taste absolutely delicious and are a feast for the eyes too. “Everything I’ve had is delicious! The Guava Sphere is my absolute favourite the look the taste is to the perfection…fresh completely appeases the taste buds.”
“The Muse Dessert Cafe Team went above and beyond to surpass my expectations when it came to the taste and presentation of the Assorted Truffle Chocolate Boxes I ordered for my customers. Their dedication to exceptional customer service made a lasting impression on me. I want to commend the Muse team for their professionalism, meticulous attention to detail, and the seamless process they provided for ordering and delivery.”


Catering and Cooking Class
Improve on your natural talent and desire for catering and gourmet cooking with our home study course catering and gourmet cooking. Your customers, neighbors and friends will respect your newly gained skills and admire the excellent cuisines you’ll prepare and serve. Our home study course provide you comprehensive, step-by-step training in the unique techniques of gourmet cooking and professional catering. Each inspiring lesson is presented in an easy to comprehend and logical manner. And you’ll be able to practice what you learn with hundreds of recipes included with the cooking and catering class. You’ll also learn:
And best of all you can the course form the convenience of your own home or office. So don't wait get started today and tomorrow you could be well on your way to and exciting and successful career in catering and cooking.
- Popular food and beverages used in catering.
- The gourmet kitchen and the culinary profession.
- How to prepare poultry, fish, game, and shellfish.
- Best techniques in baking and pastry.


Join me as I share my latest dessert recipes and decorating tutorials for all treats sweet & yummy right from my cozy little home kitchen. These are my personal collection of true and tried recipes, techniques and tutorials and I hope you will find them useful!
Season's Greetings in Every Bite!
Winter Dessert Treats You Will Love
- Chocolate Pumpkin Cupcakes with Cream Cheese Frosting
- Biscoff Pudding Cups (simply the BEST!)
- Rose Milk (How to Make)
- Mascarpone Chocolate Mousse (Simply the BEST!)
- Apple Mousse (Quick & Easy Dessert)
- Ube Brownies (Fudgy Purple Yam Brownie Recipe)
- How to Make Tea with Milk Powder (Milk Powder Tea)
- Earl Grey Milk Tea (How to Make Earl Grey Tea with Milk)
These are the most popular recipes and posts at the moment. I am so glad you love them as much as I do!
- Moist Light Fruit Cake (the Best Ever)!
- Agar Agar Jelly Recipe (How to Make)
- Coconut Candy Recipe (How to Make)
- Matcha Blondies (Perfectly Fudgy Green Tea Blondies)
- Why is My Cake Wet In the Middle (and How to Avoid It)
- How to Make Milk with Milk Powder
- Pineapple Jam Recipe (without Pectin)
- 3 Ingredient Cookies (Easy Egg-Free Recipe)
Latest on Decorated Treats
Here are my latest additions to the blog. Don't forget to check them out!


Every Shine Foods offerings are made from the finest ingredients. From where we come, a wonderful cup of tea is the ideal way to begin the day! We believe in your special relationship with your teas. It's no surprise that we take tea so seriously. At Shine, we strive to offer a pure happiness in your tea cup.EXPLORE MORE
Unique Tea Blends
No artificial flavors
No preservatives added
Absolutely love the Assam masala chai! It has the perfect blend of spices and tea, making it a delightful drink any time of the day. Definitely a must-try for all tea lovers!.
Lemon iced tea premix is so easy to use and taste incredibly refreshing. My favorite is the lemon flavor, it’s the perfect drink for hot summer days.
The variety of masala chai available on this site is amazing! I’ve tried several flavors, and each one has been delicious. The packaging is also very convenient for storing.
I’m a tea enthusiast, and Cardamom Masala Chai have exceeded my expectations. The quality of the tea is top-notch, and the flavors are authentic. I highly recommend trying them out!
I ordered the hot chocolate mix and was pleasantly surprised by how rich and creamy it is.
Our USP is offering uncompromised quality premium tea featuring elite tin packaging to sustain the product’s goodness. We believe that outstanding quality speaks for itself, and if it is not compromised, the brand doesn’t need huge chunks of money for marketing. We present you Shine Foods and all our products without sugarcoating anything.
We create healthy artisan loose leaf teas, bath and body products, and infused sugars in small batches to ensure quality and freshness.
Finding companies that genuinely care about their customers is hard these days. We are here for you. We truly care about your health
We use ingredients made from the earth. Protect yourself and those you love. We don’t use any artificial flavors or preservatives in our tea blends


Embrace your earthy side and mix up a steamy bowl of veggies and noodles. It looks amazing and tastes even better, thanks to the glorious recipe by Carrie Anne from ‘Little Big’. The colours, the flavours, the pre-packaged ramen it all tastes like boho – on a budget. Sigh. Perfect combination of soft earth tones with pops of colour – Boho beautiful.
Baby bok choy
Green onion tops
Dried shiitake mushrooms
An Egg (can be substituted by small shrimp, tofu, or thin strips of beef)
Five spice powder (can be substituted by ginger or curry powder)
mirin (a Japanese cooking wine)
Tamari soy sauce (a mellow, low-sodium Japanese soy sauce)
Ponzu (a citrus-y sauce)
Gomasio (ground sesame seeds and salt)
Furikake (a seaweed and spice mix)
Toasted sesame oil
Simple Ramen flavours like pork, beef, chicken or seafood mix
Peanut Oil (can be substituted for vegetable or canola)
- Chop all your vegetables to nice small bite size and heat some oil on medium in a pan.
- Next, add onions, celery, and dried spices and sizzle away for about three minutes. Add a splash of mirin and let it bubble for two more minutes.
- Add the garlic and ginger, and stir for 30 seconds before adding the water.
- Add the amount of water as indicated on your ramen package.
- Now you’ll begin to add your vegetables. Mind the relative cooking times of the vegetables you add. First the dried shiitake mushrooms and choose the smaller bits of mushrooms to cook fully.
- Then hearty vegetables like carrots and broccoli go in. Five minutes in you can add the snow peas and bok choy bottoms.
- Ten minutes in, add the thinly sliced cabbage and bok choy tops. Add the tender green onion tops at the very end before serving.
- After about fifteen minutes of vegetable simmering time, add your ramen noodles and cook for another minute or two, loosening them up a bit.
- If you are adding egg: while the vegetables are simmering break an egg or two into a bowl, add a bit of tamari, and stir as you would for scrambled eggs. Pour this in now while stirring in an imitation of egg drop soup. (Tofu can be added when you add the snow peas; thinly sliced beef can be added with the noodles or even right before serving. Add shrimp near the end. For a poached egg skip the soy sauce and the stirring and add one on top of the bowl.)
- Add the spices from the ramen packet at the end and stir to combine.
- For some toppings, a few drops of toasted sesame oil, some furikake and a slice of steamed fish cake.
Now eat your boho heart out.


The Whippet & Pickle is a small independent business & we have put our heart & soul into every decision! Our menu reflects our passion for food, seasonality & finding good quality local produce. It is all extremely important to us!
Our menus are a reflection of what you will typically find here at The Whippet & Pickle. We are just too excited by food & new ideas to stick to the same thing for too long, but be assured you’ll always find a good selection of the firm favorites & hopefully one or two tasty surprises along the way!


I’ve been threatening to do this for two years, and now here we go … welcome to the first blog post from the kitchen of the Colonel Williams! Banana Soufflé Pancakes are one of the most requested breakfast recipes, and I’d love to share it with you now. If you have any recipe requests – or just want to chat – we look forward to hearing from you. I hope that you find our new blog entertaining, and maybe even educational 🙂 A warning: I can sometimes be a tad irreverent, and a bit bawdy. Forewarned is forearmed. I hope that you enjoy the banana soufflé pancake – and I’d love to see how yours turned out. Happy breakfast!
4 tbsp butter, melted
4 large eggs, separated
2/3 c. milk
1-1/2 tsp. vanilla extract
1 tsp salt
2/3 c. flour (I use White Lily, but all-purpose works fine too)
2/3-ish cups mashed bananas (I usually use 2 medium super ripe ones)
1/4 c. sugar
Pinch cream of tartar
Don’t stress about the “soufflé” part – it will rise quite high in the oven, but fall rather quickly. It still tastes amazing.
- Preheat oven to 375º.
- Melt the butter, and add 1tbsp to a 10-inch non-stick skillet. Swirl it around. You can use more butter here, but I find it makes things a bit greasy – and you still need 3 tablespoons for later.
- Make the base by whisking the egg yolks, milk, vanilla, and salt together until smooth. Sift the flour over the mixture and stir until well-blended and not lumpy. Fold in the bananas.
- Now for the magic: in a VERY clean bowl (you can use a stand mixer with a VERY clean whisk attachment or a hand mixer – again: very clean beaters), whip the egg whites until they are foamy. Add the cream of tartar and mix for a moment, then gradually add the sugar (continuing to beat) until the egg whites are stiff and glossy. You can over-beat the egg whites here – but most people under-beat them. So be sure you have stiff, glossy, gorgeous peaks.
- Fold 1/3 (or so) of the egg whites into the base. Mix gently, but well. Then fold in the remaining egg whites. Be sure you are gentle – you don’t want to deflate your beautiful egg whites – but mix thoroughly so that there are no white blobby bits remaining.
- Pour the mixture into the prepared pan and gently swirl or smooth the top. Bake at 375º for 25-35 minutes. It will be puffy and golden brown. The center should be just set.
- Serve your amazing banana soufflé pancake with your delicious toppings and enjoy!


Most people love chocolate in one form or another. Whether as a chocolate bar, dipped strawberry, in syrup form, drizzled over cheesecake, or as a hot drink with marshmallows on a cold winter’s night. Chocolate is a feel good food, associated with positive emotions such as love and romance.
Anybody who’s every gone shopping for their sweetheart on Valentine’s Day naturally reaches for the king and queen of romance foods whether it be white, dark, fruit/nuts, or milk chocolate. Here are twelve “feel good” (and even healthy) facts on chocolate…
Chocolate was first discovered by the ancient Mayans then later by the Aztecs when they learned how to grow the trees. The word “chocolate” was derived from the word “xocoati”, used to describe the bitter, dark drink made from cocoa beans. Chocolate beans are grown on the Theobroma cocoa tree, the name which translates into “food of the gods”.
Chocolate was primarily consumed in liquid form for over 90-percent of the time since its existence. Historians estimate that the Aztec Emperor Montezuma II drank upwards of 50 cups of chocolate each and every day. Currently South Africa supplies more than 2/3 of the world’s cocoa, with Cote d’Ivoire the runner up supplying 33-percent of cocoa.


We Brits are rarely happy when it comes to the weather. Too hot, too cold, too wet, not enough rain, no snow, too much snow… But with the current heat wave we need to be aware of the effects on our health and not just the weather.
Who doesn’t love an ice cream or ice lolly on a hot day?! Has to be done right? It’s like a tradition really.
Well….not to be a killjoy or anything, but have you ever thought about the effect its has on our teeth?
Dairy products, like ice cream, can be a good source of calcium. Unfortunately, most ice creams are made with a lot of sugar, one of the leading causes of tooth decay. When buying ice cream, we suggest buying sugar-free or low-sugar ice cream. However, if your child wants the ice cream full of sugar, there are a few ways to minimize the impact the sugar has on teeth.
- • Brush teeth after eating ice cream or rinse with water or mouthwash. This will help get some of the sticky sugars off the enamel.
- • Avoid ice creams with extras like caramel or good old monkeys blood.
- • Eat ice cream at the end of a meal.
We say this because we care!


"Specialty Coffee Cafe with Modern Australian Cuisine"
Overdose Specialty Coffee is upping the Specialty Coffee game in the St George area. Located a stones throw from Ramsgate Beach, open all day, 7 days.
Overdose Specialty Coffee is a cafe/espresso bar in the beachside suburb of Ramsgate Beach. We have a passion for all things coffee and food. With high-end coffee equipment, including a 3 Group Slayer machine, we're pumping out liquid gold!
Please feel free to check out our current Menu for all the good stuff!


The best night in town starts on the canal! Wine and dine on this great evening dinner cruise on the Leeds & Liverpool canal
Sunday Roast Dinner Cruise
Cruise along the canal and enjoy a delicious food served on board thought the year. Give it as a gift voucher or surprise a loved one!
- Three-hour dinner cruise
- Cash licensed bar on board
- Roast Dinner – March to November on Sunday
- Summer Evening Dining – July to August on Thursday Evenings
- Christmas Dinner – November to December
- Gift vouchers available
- Vegetarian option available
- Roast Dinner
Roast Dinner Cruise
Surprise someone you love with a delicious roast dinner cruise! Glide down the canal while you enjoy a traditional meal.
After we set sail, make yourself comfortable at the tables and order bar drinks, delivered to you by our friendly bar staff. Breathe in the delicious the scents from the galley and get ready for a wonderful dinner to be served to you.
Your traditional roast dinner includes hand-carved roast beef, new potatoes, roast potatoes, Yorkshire pudding, and a duo of vegetables, with a jug of delicious gravy to pour on top. Simply superb.
The final course is a delicious dessert for you to enjoy before you sit back, full up and content! There is a fully licensed bar onboard, serving alcoholic and soft drinks, including excellent draught beers.
Summer Evening Dining Cruise
On Thursdays from mid-July to September, come and wine and dine on this great evening dinner cruise on the Leeds & Liverpool canal, see spectacular views of the Dales, and enjoy this unique atmosphere on a traditional wide beam narrow boat. Your evening begins the moment you step aboard and are handed a welcome glass of wine! You then sit back and relax and take in the atmosphere as your friendly crew takes care of everything else.
Public Christmas Dinner Cruise
Come on board and enjoy the carols, crackers and Christmas dinner! From the galley, an amazing 3-course meal is brought out to your table. A delicious homemade soup with croutons, and traditional Roast Turkey Dinner with all the trimmings! Christmas Pudding with brandy sauce or Apple Pie and ice-cream is then enjoyed before coffee and tea is served. It’s so much fun and an unusual venue for a Christmas Event!
Group Private Hire
Have a group of 20 or more? Why not hire the Dalesman exclusively for no additional cost. Subject to availability, your group can enjoy a 2 hour cruise or upgrade to a 3-hour cruise for just a small additional fee. Roast Dinner Cruise or Christmas Dinner Cruise for groups includes the same delicious food.
To make your groups experience even greater members of your party can upgrade to a drinks package from just £15 per person. This unique cruise includes a selection of drinks for your group. This additional option is very popular with birthday parties.


F.E.A.S.T. (Families Eating And Sharing Together) is a food project based in Kent enabling families to enjoy a hot meal together during the holidays – and it is coming to Paddock Wood in August!
This year we are hosting a FEAST at St Andrew’s Church in Paddock Wood, supported by the local Community Storehouse and Waitrose, on Wednesdays during the month of August (subject to Government guidelines). If your family or a family you know would enjoy a nutritious hot cooked meal, the dates on offer are: 4th, 11th, 18th & 25th August with lunch being served between 12:30pm-1:30pm.
We are open for booking! To book a place for any of the dates please go to the FEAST website: https://www.feast.org.uk/


The impact of meat on the environment is well known, but what about staples such as rice and legumes?
Biodiversity-conscious eaters could consider substituting potatoes for rice, cutting down on beef and lamb and asking where their beans, lentils and chickpeas are grown to reduce their impact on nature, a new study has found.
Scientists analysed 151 popular recipes around the world for their biodiversity impact. They found meat dishes were the worst offenders: recipes including chilli con carne, salsa verde pork and a Spanish lamb dish called lechazo, all had high biodiversity damage scores compared with vegan and vegetarian ones.
The massive environmental impact of eating meat has been well established, and the study reinforced this, with meat dishes scoring more than vegetarian or vegan dishes across almost all locally and globally produced scenarios. Brazilian-raised beef topped the charts. But the study, published on Wednesday in Plos One journal, also had surprising findings about the biodiversity footprint of some grains and legumes.Continue reading...


MatPrat is all about inspiring Norwegians to use local produce in new and innovative ways, which is why we wanted to look at how even the most common dishes can actually be transformed into fairly exotic ones, just by trying something new. To get help with upping the foreign factor for Norwegian cuisine, we decided to travel to what has become Norwexico.
This film is part of MatPrat’s new street food recipes, in which four foreign chefs visited MatPrat in Norway and showed how they put their twist on each recipe.
While almost every store talks about grilling, we figured we would extend the Norwegian summer with new recipes that you might not have experienced, unless you’d been on vacation to the countries from which the recipes originate.
At matprat.no, you can get better acquainted with the street food chefs and learn how to make real street food from the great Norwegian ingredients, found in any grocery store all across the country. It is easy, doable, and with the Norwegian quality of eggs and meats, your dishes are sure to taste great.