본문바로가기 및 링크
본문 바로가기
주메뉴 바로가기

BOOKS > Vibrant Food

Vibrant Food
Cooking Library > Award Collection > Special Diets
Vibrant Food
저자/역자Kimberley Hasselbrink
출판사Ten Speed Press
연도2014
#스페셜_다이어트 #홈쿠킹_파티 #어워드_컬렉션 #할리데이_캠핑
Cooking Library 2F
서가위치

목차

Chapter 1. Spring - The Soft Colors of Spring

1. Spring Greens

- Spring Pea and Pea Shoot Omelet

- Fresh Chickpeas on Toast

- Whole Fava Beans with Lemon and Shallots

- Pasta with Nettle Pesto and Blistered Snap Peas

2. Alliums

- Baked Eggs with Polenta and Ramps

- Roast Chicken with Spring Onions and Salsa Verde

3. Spring Roots

- Roasted Potato Salad with Asparagus and a Boiled Egg

- Edamame and Radish Risotto

- Roasted Sardines with Carrot Fennel Slaw

4. Rhubarb

- Rhubarb Compote with Cacao Nibs

- Rhubarb Ginger Fizz

5. Flowers

- Nasturtium Salad

- Squash Blossom and Green Coriander Quesadillas

- Chocolate Truffles with Bee Pollen

- Chocolate Pots de Crème with Lavender and Sea Salt

Chapter 2. Summer - The Bold Colors of Summer

1. Berries

- Grilled Halloumi with Strawberries and Herbs

- Rosé Sangria

- Summer Berry-Coconut Milk Ice Pops

2. Stone Fruits

- Cherry Ginger Granola with Peaches

- Green Rice Salad with Nectarines and Corn

- Apricot and Chicken Salad with Toasted Cumin Vinaigrette

- Poached Apricots with Rose Water

- Cherry Buttermilk Clafoutis

- Summer Berry and Peach Crisp

3. Summer Greens and Herbs

- Thai Chopped Salad with Tofu

- Salmon Banh Mi

- Pimm's Cup

4. Summer Squash

- Sweet Corn and Squash Fritters with Avocado Crema

- Summer Squash Pasta with Green Goddess Dressing

5. Tomatoes

- Scrambled Eggs with Cherry Tomatoes and Harissa

- Tomato Fennel Soup with Polenta Croutons

- Grilled Trout with Green Tomato Relish

6. Peppers

- Smoky Red Pepper Soup with Pumpkin Seeds and Feta

- Millet-Stuffed Peppers with Tomatillo Salsa

Chapter 3. Fall - The Rich Colors of Fall

1. Grapes

- Wild Rice Salad with Rainbow Chard and Grapes

- Concord Grape and Mint Sorbet

2. Figs

- Turkey Burgers with Balsamic Figs

- Broiled Figs with Za'atar and Pecans

3. Tree Fruits

- Apple Sage Walnut Bread

- Carnitas Tacos with Apple Salsa

- Mulled White Wine

- Almond Honey Cake with Poached Quince

- Quince Cocktail

4. Persimmons

- Autumn Breakfast Bowl

- Persimmon with Broiled Goat Cheese

5. Sturdy Fall Greens

- Wild Mushroom and Greens Frittata

- Celebration Salad

- Broiled Salmon with Caramelized Onions and Mustard Greens

6. Winter Squash

- Chile-Roasted Delicata Squash with Queso Fresco

- Soba Noodles with Kabocha Squash in a Mellow Japanese Curry

Chapter 4. Winter - The Deep Colors of Winter

1. Winter Roots

- Twice-Baked Sweet Potatoes

- Sweet Potato and Three-Bean Chili

- Root Vegetable Gratin

- Red Beet Risotto

- Roasted Beets with Chimichurri

2. Brassicas

- Shredded Brussels Sprouts with Apples and Mustard Seeds

- Roasted Cauliflower with Olives, Currants, and Tahini Dressing

- Baby Kale Caesar Salad

- Curried Winter Slaw

3. Dungeness Crab

- Crab Cakes with Poached Eggs

- Coconut Seafood Chowder

4. Citrus

- Cornmeal Pancakes with Kumquat Syrup

- Kiwi Grapefruit Parfait with Rose Water

- Black Bean Patties with Avocado Citrus Salsa

- Yogurt Paprika Chicken with Lemon

- Sparkling Pomegranate Punch

한줄리뷰 0

근거없는 비방 및 욕설이 포함된 욕설은 임의로 삭제 처리 됩니다.

이 책과 유사한 도서

카테고리 인기 도서

Recent View

(0)

확인
취소