Search results for ""Author Charity Burggraaf""

Everything that Chef Blaine Wetzel makes is sourced within a few miles of his kitchen, often hours after it has been harvested from the ocean, the forest, or his own small farm. Lummi will inspire professional and home chefs to pay close attention to the seasons and to appreciate and bring out the best in what is fresh and local. The recipes Wetzel showcases here are a catalogue of dishes he created at the lauded Willows Inn restaurant on tiny Lummi Island in Washington State, ranked the number one restaurant in the United States in 2017, 2018, and 2019 by OAD (Opinionated About Dining). They are divided into courses that mirror the perfect bites and small plates that Wetzel serves at a typical Willows Inn dinner: green figs and leaf cream; sea urchin marinated in tomato seeds; wild beach peas and lovage stems; a stew of chanterelle mushrooms; and a dessert of beach roses. Stunningly photographed, every dish captures a moment in time and in nature. Each recipe highlights the unique qualities of the main component, whether it’s wild plum, young rhubarb, blue clams, sockeye salmon, venison, black walnuts, or a perfectly ripe melon. Each plate is breathtakingly elegant, yet the dishes themselves are unfussy and rustic. As suitable for the coffee table as it is for the sophisticated kitchen, this book is a symphony of aesthetic perfection, capturing a way of living and eating that is in harmony with the land.

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This collection of 95 great recipes invites cooks to get reacquainted with the cast iron skillet. The cast iron skillet is the original gourmet cooking tool. The mother-daughter team behind this book, Sharon Kramis and Julie Kramis Hearne, have both worked on the cutting edge of the gourmet food world. But when they get together in their home kitchens, they often recall the recipes that have been in their family for generations such as Grandma Kramis' Irish Soda Bread. Their cookbook of 95 great recipes includes many classics but also reflects the international fusion that has overtaken cooking along with the desire to use the best and the freshest ingredients. It is a warm-hearted cookbook, expressing a sophisticated food sense with its blend of old and new.

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In this book, two spice experts show how to bring exciting new flavour profiles to 75 recipes. You can enliven favourite and familiar dishes with wonderful new flavours. It is a healthier way to add flavour and a gratifying dimension to foods. Arabic baharat spice blend, with its accents of cumin, allspice and coriander can transform a grilled ribeye steak. Add Chinese five spice to your pumpkin pie for a new take on an old favourite. Spice expert Amanda Bevill and chef Julie Kramis Hearne bring the world's spices to your home kitchen to enliven favourite, familiar and traditional dishes with wonderful new flavours. Learn how to use Madras curry in a Fisherman's Stew, or Moroccan harissa in a hearty vegetable soup. Included are recipes to assemble unique spice blends that add wonderful dimension to roasted vegetables, simple grilled steaks and even apple pie. Who says you can't teach an old kitchen new tricks?

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How to select, care and get the most our of the most versatile pot in the kitchen? It features delicious recipes for one-pot meals, from stews to desserts. From the authors of the Cast Iron Skillet Cookbook, The Dutch oven is the most versatile pot in the kitchen. Savoury to sweet, soups to stews to the perfect pot roast, the Dutch oven is the original slow cooker, braising meats to flavoursome tenderness. Here, from the author of the Cast Iron Skillet Cookbook, is a delicious collection of recipes - current, sophisticated, easy to prepare - that take full advantage of this capable pot. These tantalising dishes are sure to become core additions to your kitchen repertoire.

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