Even chefs have to eat. And, boy, do they eat! Staff meals, served family-style in the dead zone between the lunch hour and arrival of the first dinner guests, are made of the odd bits and leftover scraps from the restaurant’s regular menu dishes. But don’t think this means that these dishe are boring, sloppy, or otherwise unexciting.

EBNS - Ernährungsberatung nach Syndromen - Rezepte- und Lebensmittellisten für die Unterstützung der schulmedizinischen Therapie bei Hyperurikämie und Gicht. Purinarme Kost < 300 mg Harnsäure pro Tag (2.000 mg pro Woche) - Alkohol meiden - Gewicht normalisieren. Milch und Milchprodukte sowie Eier sind purinfrei bzw. sehr purinarm. Die Lebensmittel werden in Kategorien empfehlenswert, ja, weniger und nein angezeigt und helfen bei der Orientierung, wenn eigene Rezepte gekocht werden sollen.

The current Anglo-Saxon Digitisation project covers a wide range of manuscripts, from Psalters to letters to lawcodes to schoolbooks to medical remedies. We are pleased to announce that, for the first time, Bald’s Leechbook—a collection of medical remedies, recipes, diagnostic guides, and charms, copied in the mid-10th century—is now available...

From George Washington's beer to Emily Dickinson's coconut cake, these recipes are penned by some of America's most famous names

Betsy-Retsies are what I’m making to have with dinner tonight. I admit, I picked the recipe purely because of the name. There is no indication in the Kitchen Cabinet Recipes book as …

The lovely BUTTER and cocoNUT flavours that give Butternut Snap Cookies their name are unmistakable in this homemade version.

Item Code: B060219_63Welcome to Every Night of the Week, a cookbook for people who don't like hard-and-fast recipes, by food and recipe writer, stylist and Instagram genie Lucy Tweed. Some days you want to cook; other days the goal is simply 'food in mouths'. Author: Tweed, Lucy Publisher: Murdoch Books Format: Paperback Publication Date: 06/01/2022 Pages: 224 Dimensions: 240x190mm

They’re often behind the scenes, letting their work take center stage. But now Nathan Williams, founder and creative director of Kinfolk magazine and author of The Kinfolk Table, The Kinfolk Home, and The Kinfolk Entrepreneur—with over 250,000 copies in print combined—brings more than 90 of the most iconic and influential creative directors into the spotlight. In The Eye, we meet fashion designers like Claire Waight Keller and Thom Browne. Editorial directors like Fabien Baron and Marie-Amélie Sauvé. Tastemakers like Grace Coddington and Linda Rodin. We learn about the books they read, the mentors who guided them, their individual techniques for achieving success. We learn how they developed their eye—and how they’ve used it to communicate visual ideas that have captured generations and will shape the future. As an entrepreneur whose own work is defined by its specific and instantly recognizable aesthetic, Nathan Williams has a unique vision of contemporary culture that will make this an invaluable book for art directors, designers, photographers, stylists, and any creative professionals seeking inspiration and advice.

About Food and Friends View recipes from Food and Friends .The coauthor of Mastering the Art of French Cooking shares an irresistible feast of reminiscence and recipes. Simone “Simca” Beck first met Julia Child in 1949 in the women’s cooking club Cercle des Gourmettes in Paris. Soon afterwards, the two began collaborating on what would become Mastering the Art of French Cooking . During her extraordinary career, Simca was mentor and friend to a generation of cooks and food writers. In Food and Friends , she interweaves tantalizing recipes and menus with a wonderfully evocative account of her Normandy childhood, her madcap escapades in 1920s Paris, her work with Julia Child, and her friendships with James Beard, Craig Claiborne, M.F.K. Fisher, and Richard Olney, among others.

It's been a little while since I posted about one of my Fun Finds, but this one leapt out at me from a crowded shelf of old books as if there were roaming klieg lights originating from its jacket! It's a hardbound celebrity cookbook, a 1978 fund-raiser for a rehabilitation center in Hawaii called Habilitat! The center had previously published a (slender by comparison) book of recipes submitted by primarily Hawaiian-based personalities, but this time (Volume II) had opened it up to include stars from the Continental United States. No harm to her in the slightest, but any book that would choose to place Anne Francis' photo on the all-important spine (the part that we see when the book is placed between others) was something I just had to pick up! Anne Francis over Ann-Margret or Mary Tyler Moore? Other show business luminaries, some to be named later, didn't make the jacket at all. I hope you find this as hooty as I did and, who knows, maybe you'll even be compelled to try out one or more of the recipes! Habilitat was (and is) a youth-oriented drug rehabilitation facility, set in a stunning locale with a variety of services and athletic-oriented programs and amenities. In order to compile this book, a number of celebrities were approached to provide their own favorite recipes along with, presumably, a head shot. In some cases, a brief congratulatory quote might also have been provided from the star. In other cases, the compiler might editorialize, always favorably about the dish. Some of the stars who promised to visit Habilitat if they were ever in the area really did do so, including Carroll O'Connor, Marie Windsor and Bob Newhart. The captions on the head shots provided me with several big smiles as I leafed through! The Shangri-La-esque building that housed the organization from 1971 on... ...was later added on to and re-faced with a brighter, cleaner (if a touch blander) look. The organization is still in full operation as we speak (I don't believe we've seen a drop in the need for help in drug rehabilitation in this country lately!) Sadly, I couldn't begin to scan in all of the recipes from all of the celebs. This is a sizable cookbook! I had to make some decisions along the way and do my best. They aren't in any order other than how the items are arranged in the book (appetizers, meats, salads, and so on.) What struck me about this first recipe more than anything was that the author decided to describe Cher Bono (not just Cher!) as “willowy.” Is that the first adjective that comes to your mind?? I love the way Carol Burnett chose to word some of her recipe's instructions. (Thank goodness she admonishes us to wash our hands... I never would have thought of that before diving into a big ol' raw meatloaf!) What would a book supporting drug rehabilitation be without Valley of the Dolls' Neely O'Hara herself, Patty Duke? At the time, she was wed to John Astin and going by the name Patty Duke Astin. I hope you can somehow follow this intensely complicated recipe. Another excruciatingly difficult recipe to follow comes from Richard Anderson of The Six Million Dollar Man and The Bionic Woman, among many other movies and TV shows. Mr. Anderson smoked like a train, worshipped the sun to an almost ridiculous extent and ate red meat for dinner practically every night, yet he's still kicking today at age eighty-six! June Lockhart (of Lassie and Lost in Space) provides a Yorkshire pudding recipe. I had no clue that this was how this item was made, though I only had it once when I was about eleven! Famed Hollywood Squares panelist Paul Lynde had a lifelong struggle with food (among other things, bless his heart.) He supplied two recipes to the cookbook, including this one (which I suspect could be done in a large crock pot, too.) But does it sound “diet” to anybody?? Not sure... Mr. Burt Reynolds also has a beef stew recipe. I guess compared to this one, Paul Lynde's recipe was lower calorie! (Frying floured beef chuck in bacon grease?!) Tastes change over the years. I cannot imagine anyone I know preparing beef tongue for themselves or a guest. Monty “Let's Make a Deal” Hall's recipe is reprinted (one of very few like this) from another source. I would not touch this with a ten-foot pole, but I am a very finicky eater anyway and also don't like very many ingredients in my food. (One of the three cookbooks in my home is one called “Five Ingredients or Less!”) Here we have former First Lady, Lady Bird Johnson. I wonder if she used to whip some of this stuff up for L.B. Johnson when he was in the White House? Note that at the time of this book, Barbara Walters was still appearing with Harry Reasoner as co-host of ABC Evening News, a partnership that was riddled with difficulty and enmity. This same year, she departed the broadcast and later went on to 20/20 and The View. If Anne Meara cooked dishes like this very often, it's a wonder her husband Jerry Stiller is still alive (and that son Ben Stiller wasn't a total tub!) The sad thing is, I sorta want to make this! Country-fried comedienne Judy Canova (mother of Soap's Diana Canova) supplied several recipes for this cookbook. The one shown below made me chuckle because of her remark in the final sentence of the paragraph! Hmmm... I don't know about this recipe of Miss Phyllis Diller's. Sounds really tacky! But maybe, like a lot of other things, it congeals into something wonderful during the baking process. I recall my stepmother once making a stunning pork roast in a slow-cooker, so tender and flavorful, and when I asked her what she did to it, she said "every condiment bottle in the door of the fridge that had hardly anything left in it I emptied onto the roast." !!! Love the choice of photo, though. When you think of Gunsmoke's Festus (and I know you think of him frequently!), does salmon spring quickly to mind? Ha! Corn pone would probably be my first guess for a recipe from him, but, no, we have salmon loaf (which would never pass my lips even if I were on Survivor!) It might have been fun for Tippi Hedren to have supplied a bird recipe like quail or pigeon! Hee hee! Instead, she gives us one for seafood delight. This photo of the Tipster looks more like Melanie Griffith than most of the other ones I can recall seeing (perhaps due to the pale makeup and the hairstyle?) Melanie probably would have benefited from a stay at this rehab center! Former-President Jimmy Carter shocked me by not submitting a peanut recipe, but the one he chose does include “nuts.” Perhaps it's up to the cook to decide which kind? Barnaby Jones/Jed Clampett of The Beverly Hillbillies Buddy Ebson has an egg recipe that is another item I wouldn't go near. I do like omelets, but don't consume any eggs that aren't “done.” If you're into runny yolks, this might be a good recipe to try, perhaps with toast. The name of this dish made me smile. I presume Jeff and Beau Bridges were treated to their fair share of this concoction growing up! You know I love me some Dick Gautier and this head shot of him is dreamy. “A neat dish...” indeed! I can't help chuckling at some of the “recipes” with scintillating titles like “Cloris Leachman's Baked Potato,” though it must be added that she does indeed put a spin on it. It's not just a potato pricked with a fork, rolled in salt and tossed in the oven. This was another head shot that amused me. With apologies in advance to her fans, I have never been able to warm up to Gretchen Wyler and have always found to come off as very self-congratulatory and unnecessarily self-important. My grandmother would have considered Miss Olivia Newton-John's chicken soup recipe to be the height of tackiness! But, hey, it's “easy, cheap and nutritious...” It's interesting to me that in the caption for Judy Lewis, there is no mention at all of her being Loretta Young's daughter. Even though I have since discovered that she had a (primarily daytime soap opera) acting career all her own, I really only ever knew of her as just that... Loretta Young's daughter! NOTHING would get me to try Miss Bea Arthur's dish (and I had to investigate what madrilene even was – never heard of it before!), but I worship the way she looked at this stage of her career. That face and attitude. Love it! I'm sure they didn't mean it in a derisive way, but there's something so amusing about the terminology used to describe Samantha Eggar's part in The Collector (1965) for her caption. I wonder if this tuna salad recipe of Natalie Schafer's is something she developed while stranded on Gilligan's Island for all those years! Good gravy, this seems like a tremendous amount of work for some pancakes! How interesting, too, the use of bacon fat in the recipe. You wouldn't be likely to see that much these days. Incidentally, David Janssen dropped dead from a heart attack at only age forty-eight! (He had also been a very heavy smoker.) We next come to desserts and a battle of the pecan pies. Which one would you make? Dear Abby's seems to be very simple. (And could they have selected/sent a more diminutive photograph?!?!) George Peppard's recipe seems slightly more complex (befitting the man, who was quite complex, too!) I didn't even realize who Suzanne Hunt was until I read her caption. I thought she was generally better known as Suzy Hunt. She was married to Richard Burton directly after his second divorce from Elizabeth Taylor in 1976 and they remained wed until 1982. I liked the final word of Sharon Gless' recipe. Without her advice, I would have missed out. Ha! Her caption is fun, too, though it must be said that in her heyday she really was a vibrant, confident, capable and appealing “type” in most of her roles. At this juncture, Nancy Reagan was billed in her caption not as a former actress, but as the former first lady of California. In just a few years, she would graduate to First Lady of the United States for eight years (and, perhaps, serve Ronnie these Vienna bars in the White House? No, I doubt it!) The final recipe comes from Mr. George Burns and doesn't involve food at all. Perhaps his laid-back, undemanding approach to food (and life?) is one of the things that helped him live to the remarkable age of one-hundred (and most of it with considerably good health!) I wish the same to you. Take care until next time!

With 200,000+ copies in print, this New York Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined or yearned to at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

I was delighted, at a London bookshop, to encounter a recent reissue of the 1954 Ethelind Fearon manual The Reluctant Hostess. As far as I’m concerned, Fearon’s entire oeuvre should be in print always, regardless of commercial considerations. She is that idiosyncratic. Fearon, who died in 1974 and at present doesn’t even rate a Wikipedia […]

If you’re looking for a new project (or three!) to tackle this year, fermented foods are where it’s at. We’re talking things like homemade kimchi, creamy Greek yogurt, and maybe even a bottle of mead or two. Why not?! With Real Food Fermentation by Alex Lewin as our guide for all things fermented, brined, and funky-fied, projects like these become totally doable.

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Der Geschmack Thailands Wenn Thais zusammen essen, wird alles geteilt. Je nach Grösse der Familie stehen drei bis sieben verschiedene Gerichte in der Mitte des Tischs, zusammen mit frisch gedämpftem Reis und einer Suppe. Die Auswahl der Gerichte ist stets abwechslungsreich was Konsistenz und Zutaten angeht: Es muss ein mildes, ein pikantes und ein scharfes Gericht geben, und die Gerichte müssen immer auch optisch einladend sein – wie dieses Buch. Thais sehen das Essen durchaus ganzheitlich: Alle Sinne sollten angesprochen werden. Neben Geschmack und Geruch ist deshalb auch die Konsistenz wichtig: ein gebackener Fisch beispielsweise muss innen 'nim' sein, das heisst weich und elastisch, aussen 'groob' also knusprig, aber nicht trocken. Gemüse sollte Biss haben, und auch die Optik des Gerichts muss stimmen. Nicht umsonst sind die Thailänder Meister im Obst- und Gemüseschnitzen. Chainarong F. Toperngpong stellt uns in diesem Buch nicht nur ausgesuchte thailändische Familienrezepte vor, sondern auch solche, die zu den Klassikern im Restaurant seines Vaters gehörten. Weiterhin weist er uns in thailändische Tischsitten und -gebräuche ein und gibt die amüsantesten Anekdoten aus dem Restaurant Baanthai zum Besten.Und die wunderschönen farbenfrohen und exotischen Bilder der ¬ Tailandkennerin Gisela Goppel regen den Appetit nicht bloss an, sondern lassen die Augen bereits schmausen.

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