1. Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell

Jane Coxwell

In Fresh Happy Tasty, Diane von Furstenberg’s personal chef, Jane Coxwell, shares 100 healthy, delicious, and unpretentious recipes from her travels around the world on the Eos yacht.

Filled with delicious, thoughtful favorites, Fresh Happy Tasty, proves that simple, fresh ingredients are all you need to prepare scrumptious, healthy meals.

With gorgeous full-color photographs, and a foreword by Diane von Furstenberg, Fresh Happy Tasty is a culinary road trip you can take right in your own kitchen—and the perfect way to bring family and friends together to share fabulous food and good times.

    Fresh Happy Tasty: An Adventure in 100 Recipes by Jane Coxwell

    Jane Coxwell

    In Fresh Happy Tasty, Diane von Furstenberg’s personal chef, Jane Coxwell, shares 100 healthy, delicious, and unpretentious recipes from her travels around the world on the Eos yacht.

    Filled with delicious, thoughtful favorites, Fresh Happy Tasty, proves that simple, fresh ingredients are all you need to prepare scrumptious, healthy meals.

    With gorgeous full-color photographs, and a foreword by Diane von Furstenberg, Fresh Happy Tasty is a culinary road trip you can take right in your own kitchen—and the perfect way to bring family and friends together to share fabulous food and good times.

  2. Death by Supermarket: The Fattening, Dumbing Down, and Poisoning of America by Nancy Deville

Nancy Deville

Although Americans worship youth and beauty, we are aging rapidly. Death by Supermarket makes a compelling case that the epidemic of obesity and degenerative and neurological diseases in the US is the result of a new form of malnutrition. Since World War II, factory produced food, diets, and drugs have caused a new type of malnutrition that manifests in obesity, depression, lowered IQ, disease

    Death by Supermarket: The Fattening, Dumbing Down, and Poisoning of America by Nancy Deville

    Nancy Deville

    Although Americans worship youth and beauty, we are aging rapidly. Death by Supermarket makes a compelling case that the epidemic of obesity and degenerative and neurological diseases in the US is the result of a new form of malnutrition. Since World War II, factory produced food, diets, and drugs have caused a new type of malnutrition that manifests in obesity, depression, lowered IQ, disease

  3. Matter of Taste

Fulvio Bonavia

Product Details

Hardcover: 96 pages
Publisher: Hachette Australia (November 1, 2008)
Language: English
ISBN-10: 0733623530
ISBN-13: 978-0733623530
Average Customer Review: Be the first to review this item
Amazon Best Sellers Rank: #2,950,067 in Books (See Top 100 in Books)

    Matter of Taste

    Fulvio Bonavia

    Product Details

    Hardcover: 96 pages
    Publisher: Hachette Australia (November 1, 2008)
    Language: English
    ISBN-10: 0733623530
    ISBN-13: 978-0733623530
    Average Customer Review: Be the first to review this item
    Amazon Best Sellers Rank: #2,950,067 in Books (See Top 100 in Books)
    
  4. The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life
By Timothy Ferriss
“If you crossed Jason Bourne with Julia Child, you’d end up with Tim Ferriss.” – Marco Canora, Chef-Partner of Hearth & Terroir “Tim Ferriss distills kitchen wisdom like a rotary evaporator on power surge. The results are potent, lucid, and delicious.” - Nick Kokonas, Co-Owner, Alinea, Next, The Aviary WHAT IF YOU COULD BECOME WORLD-CLASS IN ANYTHING IN 6 MONTHS OR LESS? The 4-Hour Chef isn’t just a cookbook. It’s a choose-your-own-adventure guide to the world of rapid learning.
1 New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real “recipe” of The 4-Hour Chef.
You’ll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life. The 4-Hour Chef is a five-stop journey through the art and science of learning: 1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential. 2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare. 3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive. 4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder. 5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.

    The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

    By Timothy Ferriss

    “If you crossed Jason Bourne with Julia Child, you’d end up with Tim Ferriss.” – Marco Canora, Chef-Partner of Hearth & Terroir “Tim Ferriss distills kitchen wisdom like a rotary evaporator on power surge. The results are potent, lucid, and delicious.” - Nick Kokonas, Co-Owner, Alinea, Next, The Aviary WHAT IF YOU COULD BECOME WORLD-CLASS IN ANYTHING IN 6 MONTHS OR LESS? The 4-Hour Chef isn’t just a cookbook. It’s a choose-your-own-adventure guide to the world of rapid learning.

    New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real “recipe” of The 4-Hour Chef.

    You’ll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life. The 4-Hour Chef is a five-stop journey through the art and science of learning: 1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential. 2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare. 3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive. 4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder. 5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.

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  5. Loukoumi’s Celebrity Cookbook Featuring Favorite Childhood Recipes from over 50 celebrities
By Nick Katsoris
GOURMAND WORLD COOKBOOK AWARD WINNER - Best Charity Cookbook in the Unites States!; We all have a favorite childhood food that immediately conjures up carefree afternoons, endless days, and feelings of melt-in-your-mouth pleasure and comfort. Is yours buttered cinnamon toast? Your mama s potato salad? After-school English muffin pizzas? Now, Nick Katsoris, author of the acclaimed and award-winning children’s book series featuring Loukoumi the fluffy lamb, has gathered the favorite childhood recipes of more than 50 celebrities in his delightfully illustrated new cookbook for children and their families, Loukoumi s Celebrity Cookbook. A minimum of $2 from the sale of each book will be donated to Chefs for Humanity and St. Jude Children’s Research Hospital. In Loukoumi’s Celebrity Cookbook, Loukoumi and her friends Dean the dog, Marika the monkey and Fistiki the cat are playing happily when they become hungry. At Loukoumi’s home they discover Fistiki’s Aunt Cat Cora, a character based on celebrity chef, restaurateur, and cookbook author Cat Cora, the first and only female Iron Chef, and President and Founder of Chefs for Humanity, which works to reduce hunger around the world. Aunt Cat offers to help them make her childhood favorite dish Grandma s Special Cream Cheese Cake. The story continues as Aunt Cat guides the friends in gathering and measuring ingredients and preparing them for the oven, all the while sharing child-friendly safety tips. Beginning with Cat Cora’s recipe for Alma’s Italian Cream Cake, Loukoumi’s Celebrity Cookbook is divided into Weekend Breakfasts, Lunchtime Favorites, After-School Snacks, Family Meals, and Delicious Desserts. With tasty treats for the whole family, the book includes Rachael Ray’s French Toast Cups with Fresh Fruit, Oprah Winfrey’s Corn Fritters, Ellen DeGeneres’ Vegan Sliders, Beyonce’s Easy Guacamole with Corn Chip Scoops, Betty White s Chicken Wings, Miranda Cosgrove’s Spaghetti Tacos, Matt Lauer’s Beanie Weenie Stew, Mario Lopez’s Chicken Enchiladas, Marlo Thomas’ Corn Pudding, and Eli Manning’s Lace Cookies plus recipes from Ernie Anastos, Jennifer Aniston, John Aniston, Alexis Christoforous, Katie Couric, Marcia Cross, Paula Deen, Frank Dicopoulos, Celine Dion, Olympia Dukakis, Mike Emanuel, Gloria Gaynor, Neil Patrick Harris, Florence Henderson, David Henrie, Faith Hill, Carrie Ann Inaba, Melina Kanakaredes, Nicole Kidman, Miranda Lambert, Christian Jules Le Blanc, Jay Leno, Susan Lucci, Evan Lysacek, Bailee Madison, Gilles Marini, Constantine Maroulis, Bridgit Mendler, Nancy O’Dell, Amy Poehler, Al Roker, Hillary Scott, The Scotto Family, Doc Shaw, Sherri Shepherd, Brenda Song, Dylan & Cole Sprouse, George Stephanopoulos, Taylor Swift, Tiffany Thornton, Justin Timberlake, Mark Wahlberg, Reese Witherspoon and many others. Loukoumi s Celebrity Cookbook also invites children ages 4 to 12 to submit their favorite childhood recipe to Loukoumi s Secret Ingredient Recipe Contest through March 1, 2012, to win a chance to cook that recipe with celebrity chef Cat Cora. The children will be asked to complete the statement: (Recipe Name) is my favorite childhood recipe because… (in 10 words or less). For details, please visit Loukoumi.com, where entry forms will be available this fall. Perfect for holiday cooking fun, Loukoumi s Celebrity Cookbook will bring you and yours together over many fun-to-prepare meals.

    Loukoumi’s Celebrity Cookbook Featuring Favorite Childhood Recipes from over 50 celebrities

    By Nick Katsoris

    GOURMAND WORLD COOKBOOK AWARD WINNER - Best Charity Cookbook in the Unites States!; We all have a favorite childhood food that immediately conjures up carefree afternoons, endless days, and feelings of melt-in-your-mouth pleasure and comfort. Is yours buttered cinnamon toast? Your mama s potato salad? After-school English muffin pizzas? Now, Nick Katsoris, author of the acclaimed and award-winning children’s book series featuring Loukoumi the fluffy lamb, has gathered the favorite childhood recipes of more than 50 celebrities in his delightfully illustrated new cookbook for children and their families, Loukoumi s Celebrity Cookbook. A minimum of $2 from the sale of each book will be donated to Chefs for Humanity and St. Jude Children’s Research Hospital. In Loukoumi’s Celebrity Cookbook, Loukoumi and her friends Dean the dog, Marika the monkey and Fistiki the cat are playing happily when they become hungry. At Loukoumi’s home they discover Fistiki’s Aunt Cat Cora, a character based on celebrity chef, restaurateur, and cookbook author Cat Cora, the first and only female Iron Chef, and President and Founder of Chefs for Humanity, which works to reduce hunger around the world. Aunt Cat offers to help them make her childhood favorite dish Grandma s Special Cream Cheese Cake. The story continues as Aunt Cat guides the friends in gathering and measuring ingredients and preparing them for the oven, all the while sharing child-friendly safety tips. Beginning with Cat Cora’s recipe for Alma’s Italian Cream Cake, Loukoumi’s Celebrity Cookbook is divided into Weekend Breakfasts, Lunchtime Favorites, After-School Snacks, Family Meals, and Delicious Desserts. With tasty treats for the whole family, the book includes Rachael Ray’s French Toast Cups with Fresh Fruit, Oprah Winfrey’s Corn Fritters, Ellen DeGeneres’ Vegan Sliders, Beyonce’s Easy Guacamole with Corn Chip Scoops, Betty White s Chicken Wings, Miranda Cosgrove’s Spaghetti Tacos, Matt Lauer’s Beanie Weenie Stew, Mario Lopez’s Chicken Enchiladas, Marlo Thomas’ Corn Pudding, and Eli Manning’s Lace Cookies plus recipes from Ernie Anastos, Jennifer Aniston, John Aniston, Alexis Christoforous, Katie Couric, Marcia Cross, Paula Deen, Frank Dicopoulos, Celine Dion, Olympia Dukakis, Mike Emanuel, Gloria Gaynor, Neil Patrick Harris, Florence Henderson, David Henrie, Faith Hill, Carrie Ann Inaba, Melina Kanakaredes, Nicole Kidman, Miranda Lambert, Christian Jules Le Blanc, Jay Leno, Susan Lucci, Evan Lysacek, Bailee Madison, Gilles Marini, Constantine Maroulis, Bridgit Mendler, Nancy O’Dell, Amy Poehler, Al Roker, Hillary Scott, The Scotto Family, Doc Shaw, Sherri Shepherd, Brenda Song, Dylan & Cole Sprouse, George Stephanopoulos, Taylor Swift, Tiffany Thornton, Justin Timberlake, Mark Wahlberg, Reese Witherspoon and many others. Loukoumi s Celebrity Cookbook also invites children ages 4 to 12 to submit their favorite childhood recipe to Loukoumi s Secret Ingredient Recipe Contest through March 1, 2012, to win a chance to cook that recipe with celebrity chef Cat Cora. The children will be asked to complete the statement: (Recipe Name) is my favorite childhood recipe because… (in 10 words or less). For details, please visit Loukoumi.com, where entry forms will be available this fall. Perfect for holiday cooking fun, Loukoumi s Celebrity Cookbook will bring you and yours together over many fun-to-prepare meals.

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  6. My Berlin Kitchen: A Love Story (with Recipes)
By Luisa Weiss
The Wednesday Chef cooks her heart out, finds her way home, and shares her recipes with usIt takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin—one recipe at a time.Luisa Weiss grew up with a divided heart, shuttling back and forth between her father in Boston and her Italian mother in Berlin. She was always yearning for home—until she found a new home in the kitchen. Luisa started clipping recipes in college and was a cookbook editor in New York when she decided to bake, roast, and stew her way through her by then unwieldy collection over the course of one tumultuous year. The blog she wrote to document her adventures in (and out) of the kitchen, The Wednesday Chef, soon became a sensation. But she never stopped hankering for Berlin.Luisa will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it.

    My Berlin Kitchen: A Love Story (with Recipes)

    By Luisa Weiss

    The Wednesday Chef cooks her heart out, finds her way home, and shares her recipes with us

    It takes courage to turn your life upside down, especially when everyone is telling you how lucky you are. But sometimes what seems right can feel deeply wrong. My Berlin Kitchen tells the story of how one thoroughly confused, kitchen-mad perfectionist broke off her engagement to a handsome New Yorker, quit her dream job, and found her way to a new life, a new man, and a new home in Berlin—one recipe at a time.

    Luisa Weiss grew up with a divided heart, shuttling back and forth between her father in Boston and her Italian mother in Berlin. She was always yearning for home—until she found a new home in the kitchen. Luisa started clipping recipes in college and was a cookbook editor in New York when she decided to bake, roast, and stew her way through her by then unwieldy collection over the course of one tumultuous year. The blog she wrote to document her adventures in (and out) of the kitchen, The Wednesday Chef, soon became a sensation. But she never stopped hankering for Berlin.

    Luisa will seduce you with her stories of foraging for plums in abandoned orchards, battling with white asparagus at the tail end of the season, orchestrating a three-family Thanksgiving in Berlin, and mending her broken heart with batches (and batches) of impossible German Christmas cookies. Fans of her award-winning blog will know the happy ending, but anyone who enjoyed Julie and Julia will laugh and cheer and cook alongside Luisa as she takes us into her heart and tells us how she gave up everything only to find love waiting where she least expected it.



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  7. Desserts in Jars: 50 Sweet Treats that Shine
By Shaina Olmanson
<
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div> Some desserts in jars are baked or otherwise prepared right in the jar, while others are spooned into jars. Either way, the sparkling and pretty vessel and the appealing treat it holds make for a beautiful presentation. Olmanson’s clever and cute desserts are at once playful and well-crafted, appropriate for a kids’ birthday one weekend (Peanut Butter Cup Cupcakes) and a grown-up gathering, the next (Neapolitan Cakes). The book includes chapters on cakes, pies, crumbles and cobblers, quick breads and frozen indulgences like Strawberry Lemonade Granitas.Desserts in jars are fun to make and, of course, to eat, and they are especially suited for gift-giving. They store, travel and stay fresh well, and even can be delivered with a lid on the jar and with gift tags, ribbons, and other embellishments. Olmanson devotes a special chapter to as-yet-unbaked mixes, with the flour, brown sugar, and so on attractively layered in the jar, a timeless idea now undergoing its own revival.

    Desserts in Jars: 50 Sweet Treats that Shine

    By Shaina Olmanson

    <

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    div> Some desserts in jars are baked or otherwise prepared right in the jar, while others are spooned into jars. Either way, the sparkling and pretty vessel and the appealing treat it holds make for a beautiful presentation. Olmanson’s clever and cute desserts are at once playful and well-crafted, appropriate for a kids’ birthday one weekend (Peanut Butter Cup Cupcakes) and a grown-up gathering, the next (Neapolitan Cakes). The book includes chapters on cakes, pies, crumbles and cobblers, quick breads and frozen indulgences like Strawberry Lemonade Granitas.

    Desserts in jars are fun to make and, of course, to eat, and they are especially suited for gift-giving. They store, travel and stay fresh well, and even can be delivered with a lid on the jar and with gift tags, ribbons, and other embellishments. Olmanson devotes a special chapter to as-yet-unbaked mixes, with the flour, brown sugar, and so on attractively layered in the jar, a timeless idea now undergoing its own revival.

  8. Thomas Jefferson’s Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America
ByThomas J. Craughwell
In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose” – to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.   Thus began one of the strangest partnerships in U.S. history. As James apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative nonfiction book tells the fascinating story behind their remarkable adventure – and includes 12 of their original recipes!  

    Thomas Jefferson’s Creme Brulee: How a Founding Father and His Slave James Hemings Introduced French Cuisine to America

    ByThomas J. Craughwell

    In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose” – to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.
     
    Thus began one of the strangest partnerships in U.S. history. As James apprenticed under master French chefs, Jefferson studied the cultivation of French crops (especially grapes for winemaking) so the might be replicated in American agriculture. The two men returned home with such marvels as pasta, French fries, champagne, macaroni and cheese, crème brûlée, and a host of other treats. This narrative nonfiction book tells the fascinating story behind their remarkable adventure – and includes 12 of their original recipes!  

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  9. The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High
By The Editors of High Times Magazine
This first-ever cookbook from High Times magazine—the world’s most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and “budding” chefs, whether they’re looking for the perfect midnight munchie or just to take dinner to a higher level.


Dude! The Ten Most Bongtastic Recipe Names from High Times&#8217; Cookbook 
Sam Dean  |  BonAppetit
The Red, Green, and Gold Rasta Pasta, with regionally-appropriate Red Stripes (and some other substances) (Credit: Courtesy Chronicle Books)Earlier this year (OK, on April 20th&#8212;4/20, get it?), High Times published The Official High Times Cannabis Cookbook. Intended for those home cooks with medical marijuana cards and a yen for some interesting edibles, a.k.a. &#8220;the munchies,&#8221; the cookbook includes a bunch of high-class dishes like Bacon-Wrapped Pork Tenderloin with Mango Chipotle Glaze (with 1 cup of &#8220;medicated glycerine&#8221; thrown in to add some punch). But in fine stoner tradition, it also has a lot of recipe names with awesomely ridiculous puns. Here are our top ten:1. Pico de Ganja and Nachos2. Lil&#8217; Snoop Hot Doggy Dogs3. Tom Yum Ganja4. Red, Green, and Gold Rasta Pasta5. Psychedelic Spanakopita6. Time-Warp Tamales7. Sour Diesel Pot Pie [Sour Diesel is a particularly smelly strain of weed that the Marijuana Strain Library notes has &#8220;a sour lemon tang tending towards the heavy pungency of an open drum of diesel,&#8221; adding that the odor &#8220;may need to be masked during growing if stealth is a goal or necessity&#8221;]8. Grandma Purp&#8217;s Laid-Back Latkes9. Phatty Financiers10. Pineapple Express Upside-Down CakeCheck out the cookbook if you want to learn how to actually make these things (assuming you have a legal means of obtaining the secret ingredient).

 

    The Official High Times Cannabis Cookbook: More Than 50 Irresistible Recipes That Will Get You High

    By The Editors of High Times Magazine

    This first-ever cookbook from High Times magazine—the world’s most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and “budding” chefs, whether they’re looking for the perfect midnight munchie or just to take dinner to a higher level.

    Dude! The Ten Most Bongtastic Recipe Names from High Times’ Cookbook 

    Sam Dean  |  BonAppetit

    high-times-body.jpg
    The Red, Green, and Gold Rasta Pasta, with regionally-appropriate Red Stripes (and some other substances) (Credit: Courtesy Chronicle Books)

    Earlier this year (OK, on April 20th—4/20, get it?), High Times published The Official High Times Cannabis Cookbook. Intended for those home cooks with medical marijuana cards and a yen for some interesting edibles, a.k.a. “the munchies,” the cookbook includes a bunch of high-class dishes like Bacon-Wrapped Pork Tenderloin with Mango Chipotle Glaze (with 1 cup of “medicated glycerine” thrown in to add some punch). But in fine stoner tradition, it also has a lot of recipe names with awesomely ridiculous puns. Here are our top ten:

    1. Pico de Ganja and Nachos

    2. Lil’ Snoop Hot Doggy Dogs

    3. Tom Yum Ganja

    4. Red, Green, and Gold Rasta Pasta

    5. Psychedelic Spanakopita

    6. Time-Warp Tamales

    7. Sour Diesel Pot Pie [Sour Diesel is a particularly smelly strain of weed that the Marijuana Strain Library notes has “a sour lemon tang tending towards the heavy pungency of an open drum of diesel,” adding that the odor “may need to be masked during growing if stealth is a goal or necessity”]

    8. Grandma Purp’s Laid-Back Latkes

    9. Phatty Financiers

    10. Pineapple Express Upside-Down Cake

    Check out the cookbook if you want to learn how to actually make these things (assuming you have a legal means of obtaining the secret ingredient).

     
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  10. Jerusalem: A Cookbook
By Yotam Ottolenghi
A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times *bestselling author of *Plenty, one of the most lauded cookbooks of 2011.
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

    Jerusalem: A Cookbook

    By Yotam Ottolenghi

    A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times *bestselling author of *Plenty, one of the most lauded cookbooks of 2011.

    In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

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