Oysters
Author: John DeMers
What do a poor boy and a Rockefeller have in common? Everything-if you guessed the bodacious bivalve beloved in the Big Easy. John DeMers, publisher of EasyFood magazine, and Andrew Jaeger, the third generation of a New Orleans seafood restaurant family, have joined forces for the best little book on this slippery subject. For the experienced purist or the enthusiastic novice who wants to slurp 'em down raw, they offer essentials for purchasing, cleaning, and shucking. Distilled from their forthcoming New Orleans Seafood Cookbook (Ten Speed Press) these recipes can truly claim to please every palate and preference. Try your favorite or local variety sautŠ¹ed, smoked, grilled, barbecued, baked, deep or pan fried. In a stew, a po'boy, or a peacemaker. And don't worry if you don't know your Belons from your Blue Points, or your Kumamotos from your Apalachicolas-just enjoy!
Go to: The Wounded Storyteller or Depression and Hope New Insights for Pastoral Counseling
Alternative Vegan: International Vegan Fare Straight from the Produce Aisle
Author: Dino Sarma
Tofu, seitan, tempeh, tofu, seitan, tempeh.... it seems like so many vegans rely on these products as meat substitutes. Isn't it time to break out of the mold? Taking a fresh, bold, and alternative approach to vegan cooking without the substitutes, Dino Sarma brings you over 100 fully vegan recipes, many of which draw from his South Asian roots. Sharing his jazz-style approach to cooking, Dino also discusses how you can improvise in your own cooking with simple ingredients and how you can stock your kitchen to prepare simple and delicious vegan meals quickly..
Whether you love tofu, seitan, and tempeh or hate it, Alternative Vegan shows you how to let the flavor shine through by cooking simply with fresh ingredients.
No comments:
Post a Comment