Indulge your taste buds in the delightful world of tarts, where every bite is a symphony of tantalizing flavors and a feast for the senses. With their buttery crusts, luscious fillings, and endless creative possibilities, tarts are a culinary delight that never fails to impress. Whether you prefer the sweet or savory, the possibilities with tarts are truly endless. From classic flavors to innovative combinations, tarts offer a canvas for your culinary imagination to run wild. go ahead, embrace the irresistible charm of tantalizing tingling tastes and let your creativity soar.

Whenever I hear the word curry, I’m filled with a longing for spicy hot food with the fragrance of cumin, cloves and cinnamon. I see deep red colours from lots of Kashmiri chillis, tinged with a suggestion of yellow from turmeric. I think of the tandoor oven, and slightly scorched naan shining with ghee and garlic.When Indians talk of their food, they talk about their life. To understand this country, you need to understand curry. What makes a good curry? Sensual spicy aromas or thick, creamy sauces? Rich, dark dals or crispy fried street snacks? Rick journeys through India to find the answer, searching this colourful, chaotic nation in search of the truths behind our love affair with its food. Chefs, home cooks and street vendors hold the key to unlocking the secrets of these complex and diverse flavours – and Rick's travels take him to the heart of both their long-held traditions and most modern techniques. He uncovers recipes for fragrant kormas, delicate spiced fish and slow-cooked biryanis, all the while gathering ideas and inspiration for his own take on that elusive dish – the perfect curry.

Presents recipes that feature cannabis as an ingredient, along with an introduction that covers topics such as the difference between hemp and cannabis, the plant's potency when eaten, different strains, and its fat content.

Portobello mushrooms, mascarpone cheese, chayote, dried cherries... These and dozens of other once exotic foods have become extremely popular and widely available. Now, Tastes to Astonish meets the demand for imaginative cuisine by capturing the essence of bold flavors -- the best in real food.From appetizers to salads, breads, main courses, and desserts, here are more than 200 extraordinary and easy-to-prepare recipes that showcase great-tasting foods in different and delightful ways.Roasted Eggplant and Tomato SoupBroiled Chicken with Tomatillo and Chipotle Chile SalsaTequila Shrimp with Sun-dried Tomato AioliLight Rye Rolls with Caramelized OnionsPortobello Mushroom-Spinach StrudelGingered Orange Souffle with Kiwi SauceWalnut and Grape FocacciaAlmond Chocolate Torteand more

A guide to locating and preparing wild edible plants growing in Missouri. Each plant has a botanical name attached. The length or season of the flower bloom is listed; where that particular plant prefers to grow; when the plant is edible or ready to be picked, pinched, or dug; how to prepare the wildings; and a warning for possible poisonous or rash-producing plants or parts of plants.--from Preface (p. vi).

Create scrumptious, easy-to-make Italian desserts at home. Recipes include cassata alla Siciliana, white corn biscotti, little grappa-soaked spongecakes, and chocolate and tangerine semifreddo.

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.