Sea Salt Sweet

Author: Heather Baird
Publisher: Hachette UK
ISBN: 9780762458110
Size: 17.94 MB
Format: PDF, ePub
View: 49

Make Your Desserts Even Sweeter—With Salt! If you've ever dipped pretzels in melted chocolate or sprinkled salt over a juicy melon slice, then you've discovered the magic alchemy in mixing saltiness with sweetness. The recipes in Sea Salt Sweet take it up a notch, combining these two great tastes in ways you've never imagined. Award-winning blogger and master baker Heather Baird teaches you how to use fine artisan salts — from Maldon Sea Salt and Red Hawaiian Salt, to Himalayan Black and French Grey Salt — to make mouthwatering desserts for any occasion. From sure-to-please classics like Chocolate Chunk Kettle Chip Cookies and Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte, Sea Salt Sweet offers delectable “must-try” treats for the salty-sweet lover.

Sea Salt Sweet

Author: Heather Baird
Publisher: Running Press
ISBN: 9780762453962
Size: 16.43 MB
Format: PDF, ePub
View: 34

There is a magic alchemy in combining saltiness with sweetness, and Sea Salt Sweet spotlights more than 40 dessert recipes that use this mouthwatering combo in new, inventive ways. Award-winning food blogger and master baker Heather Baird shows how to use fine Artisan saltslike Fleur de Sel, velvet salt, black lava salt and smoked saltto make incredible desserts. Whether it's sure-to-please classics like Chocolate Chunk Kettle Chip cookies or Lemon Pie with Soda Cracker Crust, to more exotic choices like Black Sesame Cupcakes with Matcha Buttercream or Smoke & Stout Chocolate Torte,Sea Salt Sweet features delectable must-try” recipes for salty/sweet lovers.

Sweet Salt Air

Author: Barbara Delinsky
Publisher: St. Martin's Press
ISBN: 9781250020383
Size: 10.41 MB
Format: PDF, Docs
View: 83

On Quinnipeague, hearts open under the summer stars and secrets float in the Sweet Salt Air... Charlotte and Nicole were once the best of friends, spending summers together in Nicole's coastal island house off of Maine. But many years, and many secrets, have kept the women apart. A successful travel writer, single Charlotte lives on the road, while Nicole, a food blogger, keeps house in Philadelphia with her surgeon-husband, Julian. When Nicole is commissioned to write a book about island food, she invites her old friend Charlotte back to Quinnipeague, for a final summer, to help. Outgoing and passionate, Charlotte has a gift for talking to people and making friends, and Nicole could use her expertise for interviews with locals. Missing a genuine connection, Charlotte agrees. But what both women don't know is that they are each holding something back that may change their lives forever. For Nicole, what comes to light could destroy her marriage, but it could also save her husband. For Charlotte, the truth could cost her Nicole's friendship, but could also free her to love again. And her chance may lie with a reclusive local man, with a heart to soothe and troubles of his own. Bestselling author and master storyteller Barbara Delinsky invites you come away to Quinnipeague...

Sweet Salt

Author: Tracy Metz
Publisher: NAI Publishers
ISBN: 9056628488
Size: 14.23 MB
Format: PDF, Kindle
View: 78

Water management runs in the blood of the Dutch. Draining the Netherlands and keeping it dry is a process they started centuries ago and continue to this day. But will this still suffice? In the project Sweet & Salt (book and exhibition) author and journalist Tracy Metz and curator Maartje van den Heuvel demonstrate, in text and images, how the Netherlands shapes its evolving relationship with water. The sea level is rising, rivers are swelling, there is more rain, there are more storms and sometimes there's a drought. There is a growing awareness that not just dikes and dams but natural processes too play a significant role in our security. This is the greatest challenge currently facing Dutch designers. There is also increasing attention given to the aesthetics of the water landscape being designed.

Salt Fat Acid Heat

Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 9781476753836
Size: 17.73 MB
Format: PDF, ePub, Docs
View: 65

New York Times Bestseller A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

Hot Sour Salty Sweet

Author: Jeffrey Alford
Publisher: Artisan Books
ISBN: 9781579655648
Size: 13.26 MB
Format: PDF, Mobi
View: 95

Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

The Book Of Salt

Author: Monique Truong
Publisher: Houghton Mifflin Harcourt
ISBN: 0547524994
Size: 16.43 MB
Format: PDF, Mobi
View: 83

The Book of Salt serves up a wholly original take on Paris in the 1930s through the eyes of Binh, the Vietnamese cook employed by Gertrude Stein and Alice B. Toklas. Viewing his famous mesdames and their entourage from the kitchen of their rue de Fleurus home, Binh observes their domestic entanglements while seeking his own place in the world. In a mesmerizing tale of yearning and betrayal, Monique Truong explores Paris from the salons of its artists to the dark nightlife of its outsiders and exiles. She takes us back to Binh's youthful servitude in Saigon under colonial rule, to his life as a galley hand at sea, to his brief, fateful encounters in Paris with Paul Robeson and the young Ho Chi Minh.