Kristen Miglore – författare
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6 produkter
6 produkter
E-bok
Engelska, 2022214 kr
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Inbunden, Engelska, 2026
286 kr
Kommande
The kitchen is the perfect home Montessori learning environment, and now award-winning cookbook author Kristen Miglore teams up with bestselling Montessori author Junnifa Uzodike to create a perfect guide for parents and kids to play and learn together through cooking. The kitchen is the perfect playground for children to tackle new skills and experience everything—the play, the science, the math, the magic—that preparing food has to offer. New groceries coming in and out. Colorful vegetables being washed and prepped and cooked. Different ingredients being scooped and measured and transformed, with so many points along the way to see, smell, touch, taste, and listen. And endless opportunity for conversation with their grown-ups. The newest book in the bestselling Montessori series offers parents a new way to think about time spent in the kitchen with their young kids with over 60 delicious, nutritious, unexpected interactive recipes. The fun starts before baby is born, with wholesome, easy foods for the pregnant and postpartum parent (that older siblings can help make with love). The book take parents through those early months in the kitchen wearing--and talking--to baby while prepping dinner, creating baby and toddler friendly corners in the kitchen, to developing those first kitchen skills, eating together, and fostering their growing independence in the kitchen. Kids can learn about flavor and practice spreading with Beet Tahini Dip, explore texture with Chunky Ratatouille, experiment with spice variations with Roasted Apples with Warming Spices. As they grow, they can prep and measure out ingredients for Fluffy Lemony Pancakes, and roll the dumplings for Sweet Potato Gnocchi. And through it all, learning about the Montessori way of parenting -- and connecting -- in the kitchen.
Inbunden, Engelska, 2018
323 kr
Skickas
E-bok
Engelska, 2018159 kr
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There are good desserts and there are great desserts--and then, there are genius desserts. Genius Desserts is the book that will transform the way you bake, with the answers for every moment that needs a sweet (so...every moment!): When you''re not a baker, but you need the birthday cake. When you''ve tried every chocolate mousse, but haven''t found one that sticks. When you''re short on time and want your efforts in the kitchen to count.Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore has unearthed the most game-changing dessert recipes from beloved cookbook authors, chef, and bakers--collecting them all in this indispensable guide. Featuring iconic desserts spanning the last century: Maida Heatter''s East 62nd Street Lemon Cake, Francois Payard''s Flourless Chocolate-Walnut Cookies, and Nancy Silverton''s Butterscotch Budino, as well as little-known gems like a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and the imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one.The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding more than 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it''s how to use unconventional ingredients (like Sunset''s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan''s three-ingredient cookies). With James Ransom''s vivid photographs throughout, Genius Desserts is destined to become every baker''s go-to reference for the very best desserts from the smartest teachers of our time--for all the dinner parties, potlucks, bake sales, and late-night snacks in between.
Inbunden, Engelska, 2015
344 kr
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E-bok
Engelska, 2015203 kr
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There are good recipes and there are great ones—and then, there are genius recipes. Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones. There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now. These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time. Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.From the Hardcover edition.