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Wild Raspberries
Author: Andy Warhol, Suzie Frankfurt
Publisher:
ISBN: 0821223402
Pages: 48
Year: 1997
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Read: 306
In 1959, advertising illustrator and artist, Andy Warhol, got together with socialite Suzie Frankfurt to produce a limited edition cookbook for New York's beau monde. They called it Wild Raspberries (Ingmar Bergman's Wild Strawberries had just been released) and Warhol produced 19 colour illustrations to accompany their recipes. The camp, humorous and fanciful cookbook provides recipes for dishes including A&P Surprise, Gefilte of Fighting Fish, Seared Roebuck, Baked Hawaii and Roast Igyuana Andalusian among others - that were conceived by Frankfurt and hand-lettered, spelling mistakes and all, by Mrs Warhola - Andy's mother.
Wild Raspberries
Author: Connie Chappell
Publisher:
ISBN: 1612965121
Pages: 318
Year: 2015-04-23
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Read: 1175
When Callie MacCallum sews her first quilt after the death of her lover Jack Sebring, she doesn't realize she'll be drawn into a Sebring family battle between wife and daughter-in-law. She simply wants to fulfill her promise to Jack to visit their cabin in the West Virginia mountains, where their long love affair was safely hidden. Instead, her emotionally reminiscent trip becomes crowded with the two Sebring women, a grief counselor, and the massive role Callie assumes. She must speak for Jack in order to protect his four-year old grandson Chad from his stubbornly manipulative and blame-passing grandmother and his recently widowed and power-usurping mother. Callie understands both women grieve the loss of Chad's father. He died when a raging storm split the tree that crushed him. Grief isn't the only common thread running between the four women. One by one, their secrets are revealed on the West Virginia mountaintop.
Raspberries
Author: Richard C. Funt, Harvey K. Hall
Publisher: CABI
ISBN: 1845937910
Pages: 282
Year: 2013
View: 181
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Much of the research data gleaned from hundreds of bulletins, conference proceedings, newsletters and reports during the 20th century is presented in this book. The growth and development, climatic requirements, site selection, cultivar development and selection, nursery production of plants, propagation, site preparation, soil management and planting, soil and water management, pruning and training, pest and disease management, crop production, postharvest physiology and storage, marketing, farm management and economics, world production and marketing of raspberry are discussed.
Raspberries, blackberries, and dewberries
Author: Niels Ebbesen Hansen, Charles Haralson
Publisher:
ISBN:
Pages: 16
Year: 1907
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Read: 542

Picking wild raspberries
Author: Rosemary Aubert
Publisher: Sono NIS Press
ISBN:
Pages: 89
Year: 1997
View: 787
Read: 1102

The Wild Table
Author: Connie Green, Sarah Scott
Publisher: Penguin
ISBN: 1101665092
Pages: 368
Year: 2010-10-14
View: 680
Read: 816
A captivating cookbook by a renowned forager of wild edibles-with more than one hundred sumptuous recipes and full-color photographs. In the last decade, the celebration of organic foods, farmer's markets, and artisanal producers has dovetailed with a renewed passion for wild delicacies. On the forefront of this movement is longtime "huntress" Connie Green, who sells her gathered goods across the country and to Napa Valley's finest chefs including Thomas Keller and Michael Mina. Taking readers into the woods and on the roadside, The Wild Table features more than forty wild mushrooms, plants, and berries- from prize morels and chanterelles to fennel, ramps, winter greens, huckleberries, and more. Grouped by season (including Indian Summer), the delectable recipes-from Hedgehog Mushroom and Carmelized Onion Tart and Bacon-Wrapped Duck Stuffed Morels, to homemade Mulberry Ice Cream- provide step-by-step cooking techniques, explain how to find and prepare each ingredient, and feature several signature dishes from noted chefs. Each section also features enchanting essays capturing the essence of each ingredient, along with stories of foraging in the natural world. The Wild Table is an invitation to the romantic, mysterious, and delicious world of exotic foraged food. With gorgeous photography throughout, this book will appeal to any serious gatherer, but it will also transport the armchair forager and bring to life the abundant flavors around us. Watch a Video
Wild Seasons
Author: Kay Young
Publisher: U of Nebraska Press
ISBN: 0803299044
Pages: 318
Year: 1993
View: 168
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For nature lovers as well as cooks, there's plenty to whet the appetite in this unique field guide-cum-cookbook. Starting with the first plants ready for eating in the early spring (watercress and nettles) and following the sequence of harvest through the late fall (persim-mons and Jerusalem artichokes), Kay Young offers full, easy-to-follow directions for identifying, gathering, and preparing some four dozen edible wild plants of the Great Plains. And since most of the plants occur elsewhere as well, residents of other regions will find much of interest here. ø 'This is not a survival book," writes the author; "only those plants whose flavor and availability warrant the time and effort to collect or grow them are included." The nearly 250 recipes range from old-time favorites (poke sallet; catnip tea; horehound lozenges; hickory nut cake; a cupboardful of jams, jellies, and pies) to enticing new creations (wild violet salad, milkweed sandwiches, cattail pollen pancakes, day-lily hors d'oeuvres, prickly-pear cactus relish). ø Reflecting the author's conviction that just as we can never go back to subsisting wholly on wild things, neither should we exclude them from our lives, this book serves up generous portions of botanical information and ecological wisdom along with good food.
Jane Grigson's Fruit Book
Author: Jane Grigson
Publisher: U of Nebraska Press
ISBN: 080325993X
Pages: 508
Year: 2007-04-01
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Jane Grigson?s Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them ¾ la chinoise. Others, such as the carambola, described by the author as looking ?like a small banana gone mad,? will no doubt be happy discoveries. ø You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. ø All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
The Alaska Wild Berry Cookbook
Author: Alaska Northwest Books
Publisher: Graphic Arts Books
ISBN: 1513261215
Pages:
Year: 2018-04-24
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With nearly 50 species of berries that grow wild in Alaska, this collection takes the more abundant and popular species and shares 200 tried-and-true berry recipes that have been Alaskan favorites for decades. In this newly updated edition of The Alaska Wild Berry Cookbook, brightened with a fresh design and re-edited and modernized with an all-new foreword and glossary, you’ll find a range of berry recipes that go far beyond the usual limited sampling. Mouth-watering recipes include classic desserts, such as blueberry-lemon pie and strawberry mousse, to more unique ones, such as salmonberry cake, but there are also sections for berry-made breads, salads, meat dishes and marinades, preserves, candies, mincemeats, and even beverages. Also included are easy substitutions for berry lovers everywhere, foragers and grocery store shoppers alike, to customize and enjoy the dishes wherever they may live. From lowbush cranberry marmalade to raspberry cake to crowberry syrup, this classic berry cookbook covers it all.
The Colorado Raspberry Industry
Author: Robert Seymour Herrick, Edmund R. Bennett
Publisher:
ISBN:
Pages: 16
Year: 1910
View: 271
Read: 800


Wild Food
Author: Roger Phillips
Publisher: Pan Macmillan
ISBN: 1447249976
Pages: 240
Year: 2014-04-24
View: 868
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Wild food is all around us, growing in our hedgerows and fields, along river banks and seashores, even on inhospitable moorland. In this definitive book, hundreds of these plants are clearly identified, with colour photography and a detailed description. Roger Phillips also gives us fascinating information on how our ancestors would have used the plant as well as including over 100 more modern recipes for delicious food and drinks. From berries, herbs and mushrooms to wild vegetables, salad leaves, seaweed and even bark, this book will inspire you to start cooking with nature's free bounty. 'I can safely say that if I hadn't picked up this book some twenty years ago I wouldn't have eaten as well, or even lived as well, as I have. It inspired me then and it inspires me now' Hugh Fearnley-Whittingstall
Norwegian Cakes and Cookies
Author: Sverre Saetre
Publisher: Skyhorse Publishing Inc.
ISBN: 1616085568
Pages: 157
Year: 2012
View: 435
Read: 692
Traditional Norwegian desserts with a sweet modern twist.
Mrs Beeton How to Cook
Author: Isabella Beeton
Publisher: Weidenfeld & Nicolson
ISBN: 0297865986
Pages: 384
Year: 2011-10-13
View: 300
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The complete guide to British cooking by our most famous cook - fully updated for the twenty-first-century kitchen. Published to celebrate the 150th anniversary of Mrs Beeton's first publication, the 220 classic British recipes in this stunning collection are taken from the original Book of Household Management and have been updated for the twenty-first-century kitchen. Combined with sound, modern advice on how to source good food, plus detailed information on ingredients and equipment, and illustrations of all the techniques required, this is still the go-to for any aspiring or experienced home cook.
The Jam and Marmalade Bible
Author: Jan Hedh
Publisher: Skyhorse Publishing, Inc.
ISBN: 1620874946
Pages: 240
Year: 2012-06-20
View: 1306
Read: 1289
Featuring both classic and innovative recipes for every kind of jam, jelly, preserve, and marmalade imaginable, The Jam and Marmalade Bible is the only cookbook of its kind that you’ll need to fill your pantry with delicious homemade treats. Author Jan Hedh begins with a comprehensive section on the basics, including the history of preserves, cooking techniques, lists of required equipment, how to sterilize jars and lids, and a guide to troubleshooting even the most delicate jams. From there he moves on to delicious recipes, including classics like strawberry, blueberry, raspberry, peach, and blackberry, as well as more exotic fruit flavors such as kiwi, mango, and banana. Try savory vegetable spreads and chutneys, such as pumpkin, tomato, and roasted red pepper, in addition to nut spreads. Finally, Hedh rounds it all off with a collection of delicious pastries to pair with different jams, and tips on which cheeses are most suitable for serving with various flavors. Delight and inspire your loved ones with homemade gifts at the holidays and fill your home with delicious preserves all year round with the help of this lavishly illustrated guide. Great for both beginners and expert jam makers looking for fresh, exciting ideas, The Jam and Marmalade Bible deserves a place in every kitchen.

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