Pam Brandon – författare

Florida offers more to savour than merely seafood and citrus. Name an ingredient and you’re likely to find it here. To research Field to Feast, authors Pam Brandon, Katie Farmand, and Heather McPherson travelled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly shared their best recipes to highlight those flavours. The result is a cookbook like no other; a delicious celebration of Florida food and cooking that’ll lead you from the kitchen to the farmers’ market and home again.

Surrounded by water on three sides with an inland maze of lakes, rivers, streams, and springs, Florida has a fishing culture unlike any other state and with it comes an abundance of delectable recipes. Following their awardwinning Field to Feast, Pam Brandon, Katie Farmand, and Heather McPherson traversed the state to savor the largess of the state’s countless waterways and bring these distinctly Floridian recipes from the sea to your table.Along the way, the authors befriended the fishermen, the frog giggers, and the shrimpers whose pride in their hard work is near tangible and whose immutable joy comes from spending time so close to nature. Their stories, evoking a way of life that has endured for generations, will transform you—if you have not been already—into a champion of local fishermen.From amberjack to snook, from roasted Apalachicola oysters to steamed spiny lobster from the Florida Keys—plus, all the accompanying starters, salads, and sides—Good Catch brings Sunshine State flavor into your kitchen.

A holistic look at the California resort's culinary past, present, and future—all organically woven around diverse recipes from the Disney Chefs and fit for home chefs of varying skill levels.Some of the best vacation moments happen during a great meal, and this collection of official Disneyland recipes and stories from across the decades presents a holistic look at the culinary past, present, and future of Walt Disney’s first theme park!Bite-sized, behind-the-scenes anecdotes from Marcy Carriker Smothers and the Staff of the Walt Disney Archives weave around sixty diverse recipes from the Disney Chefs, making it fit for both Disney park fans and home chefs of varying skill levels.For more than twenty-five years, Pam Brandon has worked closely with the Disney Chefs to thoughtfully take the best dishes from Disney theme parks and resorts and serve up official recipes that are just right for prepping on a smaller scale in home kitchens. This cookbook-meets-culinary-history coffee table book enchants with mouth-watering food photos, gorgeous Walt Disney Imagineering concept artwork, nostalgic restaurant menus, and a little Disney magic The book includes an assortment of appetizers, main courses, sides, desserts, and joyful libations, coming from fine-dining and quick-service establishments across the resort. Each has been tested by home chefs to help you bring your cherished vacation memories to life . . . and inspire new ones for years to come.Here’s a sampling of what awaits inside:Big Thunder Ranch RibsGingerbread MickeyMint JulepCorn Chowder SoupMonte Cristo SandwichMickey Mouse BeignetsBatuuan Ronto-less Garden WrapChurro Toffee Squares

Create Disney magic at home with this playful dessert cookbook showcasing 101 treats (35 brand-new!) from the Disney theme parks, resorts, and cruise ships.Packed with advice from Disney chefs and plenty of ideas for breads, cakes, cheesecakes, cookies and bars, creamy and frozen confections, crisps, drinks, pies, shortcakes, and tarts.EAT DESSERT FIRST. It’s a popular phrase that might be more about doing the things you love first—or doing things out of order to align with your passions. That sentiment rings true on vacations, especially when accompanied by some Disney magic. This rich volume collects 101 tasty desserts from across the Disneyland Resort; the Walt Disney World Resort; Aulani, A Disney Resort & Spa; and even the Disney Cruise Line ships. Some are Delicious Disney Vault recipes: tried-and-true fan favorites from beloved restaurants of today and days past. Others are new delights that pop up at seasonal Disney events. Each is just right for preparing in home kitchens and has been tested by real home chefs. Includes food photography and advice from the Disney chefs!A taste of what the book includes:From the Walt Disney World ResortTRIPLE CHOCOLATE CUPCAKES from Be Our Guest Restaurant at the Magic Kingdom parkWHITE CHOCOLATE–JASMINE TEA MOUSSE WITH LEMON-LIME CURD & HONEY-OAT CRISP from Cinderella’s Royal Table at the Magic Kingdom parkPEANUT BUTTER & JELLY MILKSHAKE from Prime Time Café at the Disney’s Hollywood Studios parkESPRESSO-CARAMEL CREAM from the Hollywood Brown Derby at the Disney’s Hollywood Studios parkPLANT-BASED PEANUT & BANANA TORTE from California Grill at Disney’s Contemporary ResortHOUSE-MADE DONUTS from Story Book Dining at Artist Point with Snow White at Disney’s Wilderness LodgeFrom the Disneyland ResortSTRAWBERRY-RHUBARB SHORTCAKE from Carnation Cafe at the Disneyland parkLEMON TEA CAKE from Jolly Holiday Bakery Cafe at the Disneyland parkCOCONUT-LIME SEMIFREDDO WITH STRAWBERRY-CITRUS SOUP from Napa Rose at Disney's Grand Californian Resort & Spa