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Sweet Nature

A Cook's Guide to Using Honey and Maple Syrup
BuchGebunden
216 Seiten
Englisch
University of Minnesota Presserschienen am30.04.2019
SweetNature invites us to fully enjoy two iconic ingredients from nature's pantry: honeyand maple syrup. James Beard Awardwinning cookbook author Beth Dooley andphotographer Mette Nielsen make the most of these flavors in foods both savoryand sweet, from rosemary honey butter to savory maple black pepper biscotti tocurry marinated herring.mehr

Produkt

KlappentextSweetNature invites us to fully enjoy two iconic ingredients from nature's pantry: honeyand maple syrup. James Beard Awardwinning cookbook author Beth Dooley andphotographer Mette Nielsen make the most of these flavors in foods both savoryand sweet, from rosemary honey butter to savory maple black pepper biscotti tocurry marinated herring.
Details
ISBN/GTIN978-1-5179-0470-8
ProduktartBuch
EinbandartGebunden
FormatGenäht
Erscheinungsjahr2019
Erscheinungsdatum30.04.2019
Seiten216 Seiten
SpracheEnglisch
MasseBreite 185 mm, Höhe 234 mm, Dicke 20 mm
Gewicht703 g
Artikel-Nr.49468336
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Inhaltsverzeichnis
ContentsIntroduction1. Sweet Starts2. Spreads and Toppings3. Snacks and Noshes4. Condiments5. Dressings, Salads, and Vegetables6. Glorious Grains7. Sweet Mains8. Simple Finishes9. Syrups, Infusions, and ElixirsAcknowledgmentsIndexmehr

Autor

Beth Dooley is a James Beard Award-winning author and coauthor of several cookbooks, including Savoring the Seasons of the Northern Heartland, The Northern Heartland Kitchen, Minnesota's Bounty, The Birchwood Cafe Cookbook, Savory Sweet, and The Sioux Chef's Indigenous Kitchen (Best American Cookbook, James Beard Award, 2018), all from Minnesota. In Winter's Kitchen is her memoir about finding her place in the Midwestern food scene. She lives in Minneapolis. 

Mette Nielsen's photographs have illustrated numerous books, newspapers, and magazines. A talented master gardener, she created the edible garden for the Birchwood Cafe in Minneapolis, collaborated on The Birchwood Cafe Cookbook and Minnesota's Bounty, and coauthored Savory Sweet.