The revised and expanded edition of the market-leading art appreciation college textbook
Salvage style--decorating with repurposed and vintage items like wicker furniture, cast-iron tubs, polished marble, industrial pendant lights, and even tractor seats--has become a chic way to create unique, personal rooms. By reclaiming honest materials and collectibles, large and small, all imbued with their own history, you can infuse your home with warmth, charm, and individuality. Let the experts at Country Living show you how to find and make the most of discarded treasures, such as old windows, barn doors, metal military desks, mailroom filing cabinets, factory lamps, and hand-forged iron hooks. Plus, the editors share best practices for bargain hunting and obtaining the most desirable cast-offs, such as antique beams and weathered barn wood. Stunning photos of every room, along with imaginative ideas from homeowners, will spark your creativity and give you an eye-opening perspective on the decorative potential of "trash."
From Connecticut's seafood shacks to its 4-star farmhouse restaurants—locavore recipes and more The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State's celebrated chefs and the dedicated farmers, fishers, ranchers, foragers, and cheese makers they partner with to create dynamic New American and New England fare. This is the best of regional and farm-to-table cuisine from food producers and purveyors whose commitment to sustainability and quality is evident in everything they do. As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the U.S. Every state and region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook showcases delectable specialties that the state's growers and chefs are creating using local microgreens, heirloom lettuces, sunchokes, ramps, quail eggs, Burrata, bison, chevre, heritage-breed pork, oysters, and more. Recipes are presented clearly and are easy to follow; they utilize ingredients that are readily available no matter where you shop. Along with mouthwatering recipes and beautiful photography you'll be treated to fascinating profiles of food producers, chefs, and restaurants. This celebration of Connecticut's healthy, sustainable food scene is a collection to savor and return to again and again.
MEALS THAT LOOK AND TASTE LIKE YOU SLAVED OVER THEM ALL DAY.ONLY YOU DIDNT. YOU DONT HAVE TIME FOR THAT "As a bride, all I wanted was to cook well enough to get Hubby off the line at Pizza Palace. A few years and a few kids later, heres what I learned: Schedules work at the office and for NASA, but not in my hectic household! And trying to figure out what side dish goes with what main can be more frustrating than unknotting tiny sneaker laces."--Jamie Geller • 215+ new quick recipes--triple-tested • 100+ scrumptious meals -- with wine recommendations • 20-, 40- and 60-minute meals, total time -- from start to finish • New fast takes on traditional holiday dishes • Exhilaratingly funny glossary -- worth the price of the book alone • Expert interviews about wine and cheese "Think of [Jamie Geller] as a kosher Rachael Ray." --Ellen Kanner, Miami Herald
Professional Cooking, Eighth Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.
Jewish and Italian families pride themselves on tradition. Tradition is what the Bongiorno family is all about, and tradition is what you get in this volume of culinary secrets that Joan has cultivated over the years. She has brilliantly and deliciously adapted the delicate and unique culinary traditions that have been passed down through generations and has made them her own. This is a cookbook to be treasured for generations. Manga and Mazel Tov!
