Showcasing the timeless beauty and culinary delights of Oregon's seven regions, this resource presents the use of fresh, organic proteins and produce as a healthy addition to everyday home-cooking. Selected chefs contribute their signature recipes that capture the texture and flavor unique to the state.

My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been molded by her culture, her travels, and all the people she met along the way. This book is a collection of her favorite recipes. Kelis' love affair with food started as a child. A native New Yorker, her mother worked as a chef in her own catering business, run out of their home in Harlem. Driven by the speed and the intensity in the kitchen, Kelis' passion behind watching her mother cook inspired her to roll up her sleeves. Every detail was clear and defined: Red lips, red nails, perfume, earrings and a military demeanour she felt in the presence of a master while watching her mother work. At age 17, Kelis signed her first recording contract and began to travel the world. She discovered local outdoor markets and tiny hole-in-the-wall restaurants and considered them the hidden treasures of her journeys. After 10 years in the music business, Kelis decided to attend Le Cordon Bleu. Attending the famous cooking school gave Kelis the confidence to call herself a chef and to write her first cookbook. My Life on a Plate tells Kelis' personal story through the food she creates. Her style has been moulded by her culture, her travels, and all the people she met along the way. This book is a collection of her favourite recipes. It features a mix of foods from her Puerto Rican heritage, such as Pernil (Puerto Rican Pork Shoulder), Arroz con Gandules, and Shrimp Alcapurias along with dishes she created after discovering them on her travels around the world such as Malay Curry Chicken and Swedish Meatballs.

Bounty from the Box: The CSA Farm Cookbook is your guide to enjoying over 90 different crops grown by community-supported agriculture (CSA) farms across North America. With this book, youll never wonder what to do with your CSA box again.

Ramsay, a rugby player turned U.K. superchef, has done a rare thing: he's created a chef's cookbook of impeccable yet unfussy food that's truly approachable.

Celebrate the hunt and honour your bounty of wild game when you put these wonderful, no fuss recipes to work. Simple but wonderful game recipes are at the heart of this great book. In all, 237 recipes help you make the most of your harvest of wild game. There's not a lot of fuss here -- just some of the easiest and most delicious game recipes you will ever find! If you hunt it, you can discover how to cook it to perfection in the pages of this Cookbook.

American cuisine has absorbed the best and brightest of every culture world wide, and it all began in the early cookbooks of the eighteenth century. Martha Washington, for instance, our first First Lady, was America's earliest celebrity chef. Her recipe collection was a beloved family heirloom, lent out to friends one receipt at a time. Others followed. In the South, Thomas Jefferson's cousin, Mary Randolph, wrote a best selling cookbook many of whose recipes are still used today. In upstate New York, an enterprising young woman called Amelia Simmons set out the traditional American fare that graced Thanksgiving tables for generations. Her cookbook was said to be the "Second Declaration of Independence, written on a kitchen table." And culinary celebrities kept coming, inspired by the bounty of America's fields and streams and gardens and enriched by the many different ethnic traditions at work over the hearth fires. It is all here in Our Founding Foods: pioneer campfire cookery, the first Mexican American cuisine, the liberated voices of former slave chefs and the Grand Dames of the early cooking schools. Author Jane Tennant presents over 200 recipes drawn from the best early American cookbooks, all written during the first two hundred years of our culinary history. Each recipe is referenced to its original source with biographical notes on the chef who published it. The bibliography to this collection extends back to 1615, when Gervase Markham, a contemporary of William Shakespeare, raved about manchet bread. From that moment forward the text leaps across America's culinary history culminating with the Fannie Farmer Cooking School in Boston in 1903. Along the way, you'll also learn what George Washington offered his guests at Mount Vernon; the favorite ice cream of Thomas Jefferson; how the cooks during the Civil War managed without flour; and the recipe for the illicit candy found in the dorms of Vassar College. Rich with fascinating historical information and stories of American ingenuity in the kitchen, this tour de force is a unique resource for cooks and historians alike.

The only cookbook you'll need during the year's warmest months A hot day and hanging over your stove were never meant to be. When fresh produce beckons but you haven't much energy to respond, these recipes help you settle into a more relaxed kind of cooking designed to keep you and your kitchen cool. Untether yourself from the oven with make-ahead meals best served cold (or at room temp), like Poached Salmon with Cucumber and Tomato salad and Tzatziki. Fix-and-forget recipes like North Carolina-Style Pulled Pork made in the electric pressure cooker won't steam up the kitchen. Equally easy are dinner salads; we've got enough to keep them interesting and varied, from Shrimp and White Bean Salad with Garlic Toasts to Grilled Caesar Salad. Barely more effort are fresh summer recipes requiring the briefest stint in a pan, such as Beet and Carrot Noodle Salad with Chicken or Braised Striped Bass with Zucchini and Tomatoes. Ready to take the party outside? You'll find all you need for casual patio meals prepared entirely on the grill (from meat to veggies, even pizza). Throw a fantastic cookout with easy starters, frosty drinks, and picnic must-haves like Picnic Fried Chicken, Classic Potato Salad, and Buttermilk Coleslaw. Visited the farmers' market? Find ideas for main dishes as well as sides inspired by the seasonal bounty, plus the best fruit desserts worth turning on the oven for. To end your meal on a cooler note, turn to a chapter of icebox desserts and no-bake sweets.