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| porcelain dishes nyt: The Porcelain Thief Huan Hsu, 2015-03-24 A journalist travels throughout mainland China and Taiwan in search of his family’s hidden treasure and comes to understand his ancestry as he never has before. In 1938, when the Japanese arrived in Huan Hsu’s great-great-grandfather Liu’s Yangtze River hometown of Xingang, Liu was forced to bury his valuables, including a vast collection of prized antique porcelain, and undertake a decades-long trek that would splinter the family over thousands of miles. Many years and upheavals later, Hsu, raised in Salt Lake City and armed only with curiosity, moves to China to work in his uncle’s semiconductor chip business. Once there, a conversation with his grandmother, his last living link to dynastic China, ignites a desire to learn more about not only his lost ancestral heirlooms but also porcelain itself. Mastering the language enough to venture into the countryside, Hsu sets out to separate the layers of fact and fiction that have obscured both China and his heritage and finally complete his family’s long march back home. Melding memoir, travelogue, and social and political history, The Porcelain Thief offers an intimate and unforgettable way to understand the complicated events that have defined China over the past two hundred years and provides a revealing, lively perspective on contemporary Chinese society from the point of view of a Chinese American coming to terms with his hyphenated identity. |
| porcelain dishes nyt: The Radical Potter Tristram Hunt, 2021-10-26 From one of Britain’s leading historians and the director of the Victoria & Albert Museum, a scintillating biography of Josiah Wedgwood, the celebrated eighteenth-century potter, entrepreneur, and abolitionist Wedgwood’s pottery, such as his celebrated light-blue jasperware, is famous worldwide. Jane Austen bought it and wrote of it in her novels; Empress Catherine II of Russia ordered hundreds of pieces for her palace; British diplomats hauled it with them on their first-ever mission to Peking, audaciously planning to impress China with their china. But the life of Josiah Wedgwood is far richer than just his accomplishments in ceramics. He was a leader of the Industrial Revolution, a pioneering businessman, a cultural tastemaker, and a tireless scientific experimenter whose inventions made him a fellow of the Royal Society. He was also an ardent abolitionist, whose Emancipation Badge medallion—depicting an enslaved African and inscribed “Am I Not a Man and a Brother?”—became the most popular symbol of the antislavery movement on both sides of the Atlantic. And he did it all in the face of chronic disability and relentless pain: a childhood bout with smallpox eventually led to the amputation of his right leg. As historian Tristram Hunt puts it in this lively, vivid biography, Wedgwood was the Steve Jobs of the eighteenth century: a difficult, brilliant, creative figure whose personal drive and extraordinary gifts changed the way we work and live. Drawing on a rich array of letters, journals, and historical documents, The Radical Potter brings us the story of a singular man, his dazzling contributions to design and innovation, and his remarkable global impact. |
| porcelain dishes nyt: Eleven Madison Park Will Guidara, Daniel Humm, 2012-01-16 Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli. |
| porcelain dishes nyt: The Arcanum Janet Gleeson, 2009-09-26 An extraordinary episode in cultural & scientific history comes to life in the fascinating story of a genius, greed, & exquisite beauty revealed by the obsessive pursuit of the secret formula for one of the most precious commodities of eighteenth century European royalty-fine porcelain. |
| porcelain dishes nyt: The White Road Edmund De Waal, 2016 |
| porcelain dishes nyt: My Shanghai Betty Liu, 2021-03-11 One of the Best Cookbooks of 2021 by the New York Times Experience the sublime beauty and flavor of one of the oldest and most delicious cuisines on earth: the food of Shanghai, China’s most exciting city, in this evocative, colorful gastronomic tour that features 100 recipes, stories, and more than 150 spectacular color photographs. Filled with galleries, museums, and gleaming skyscrapers, Shanghai is a modern metropolis and the world’s largest city proper, the home to twenty-four million inhabitants and host to eight million visitors a year. “China’s crown jewel” (Vogue), Shanghai is an up-and-coming food destination, filled with restaurants that specialize in international cuisines, fusion dishes, and chefs on the verge of the next big thing. It is also home to some of the oldest and most flavorful cooking on the planet. Betty Liu, whose family has deep roots in Shanghai and grew up eating homestyle Shanghainese food, provides an enchanting and intimate look at this city and its abundant cuisine. In this sumptuous book, part cookbook, part travelogue, part cultural study, she cuts to the heart of what makes Chinese food Chinese—the people, their stories, and their family traditions. Organized by season, My Shanghai takes us through a year in the Shanghai culinary calendar, with flavorful recipes that go beyond the standard, well-known fare, and stories that illuminate diverse communities and their food rituals. Chinese food is rarely associated with seasonality. Yet as Liu reveals, the way the Shanghainese interact with the seasons is the essence of their cooking: what is on a dinner table is dictated by what is available in the surrounding waters and fields. Live seafood, fresh meat, and ripe vegetables and fruits are used in harmony with spices to create a variety of refined dishes all through the year. My Shanghai allows everyone to enjoy the homestyle food Chinese people have eaten for centuries, in the context of how we cook today. Liu demystifies Chinese cuisine for home cooks, providing recipes for family favorites that have been passed down through generations as well as authentic street food: her mother’s lion’s head meatballs, mung bean soup, and weekday stir-fries; her father-in-law’s pride and joy, the Nanjing salted duck; the classic red-braised pork belly (as well as a riff to turn them into gua bao!); and core basics like high stock, wontons, and fried rice. In My Shanghai, there is something for everyone—beloved noodle and dumpling dishes, as well as surprisingly light fare. Though they harken back centuries, the dishes in this outstanding book are thoroughly modern—fresh and vibrant, sophisticated yet understated, and all bursting with complex flavors that will please even the most discriminating or adventurous palate. |
| porcelain dishes nyt: North Wild Kitchen Nevada Berg, 2018-10-02 Selected as one of the New York Times best cookbooks of Fall 2018 This alluring, elegant cookbook by Nevada Berg, one of today's most celebrated food bloggers, features recipes and beautifully photographed dishes that delve into the heart of Norwegian food culture. Named by Saveur magazine as the 2016 Blog of the Year and Best New Voice, North Wild Kitchen and its author Nevada Berg have become one of the best-known voices of Norwegian cooking around the world. Written from her 17th-century mountain farm in rural Norway, Nevada Berg's blog and Instagram feed are brimming with gorgeous--and achievable--ideas for home cooking and entertaining. Berg is a self-taught cook, and her simple and charming approach focuses on seasonal food prepared without a lot of fuss. With dozens of mouthwatering recipes for Norwegian-inspired dishes, this book features equally enticing photography of the food and the country's landscape. Each chapter focuses on a different aspect of Norwegian food culture--foraging, fishing, and farming; hunting, harvesting, and camping; baking, grilling, and frying. Along the way, Berg comments on the unique pleasures of Nordic life as she tends to her chickens, explores the outdoors, or sets a welcoming table. Berg is both inviting and entertaining as she weaves her own experiences into each recipe, delivering a beautiful collection of good food and great living from the heart of Norway. |
| porcelain dishes nyt: Cook90 David Tamarkin, Editors of Epicurious, 2018-12-11 Challenge yourself to cook 90 simple meals in a month, and reboot the way you eat, cook, and feel -- from the editors of Epicurious, the web's most trusted recipe site. Can you COOK90? It's easier than you think. For 30 days, challenge yourself to cook every meal -- and you'll transform the way you eat and feel. The 150,000+ people who take the COOK90 challenge every year know that cooking for yourself is one of the most satisfying, effective, and easy ways to improve your wellbeing. With expert support from the editors of Epicurious, the web's most trusted recipe site, you'll say goodbye to pricey takeout, crummy pizza delivery, and fast food that's no good for you. And you'll say hello to all the benefits of home cooking: healthier and more delicious meals, a fatter wallet, a clearer mind, and sharper skills. With more than 100 recipes, strategies, and four weeks of meal plans for every way of eating, you can save time, money, and sanity with a simple promise: I will not rely on restaurants, roommates, Cups o'Noodles, or my family to feed myself. Instead, enjoy meals like: Baked Feta with Chickpeas and Greens, Steak Soba Salad, Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale, Start your day with Perfect 7-Minute Eggs or Cocoa Oats with Yogurt, Honey, and Hazelnuts, and end it with a Cinnamon-Chocolate Chunk Skillet Cookie or Salted Almond Apple Crisp. And you'll do it all without upending your life. By repurposing leftovers and planning ahead, you make cooking work for your schedule, not the other way around. Take the COOK90 challenge, and become a better, faster, healthier, happier cook. |
| porcelain dishes nyt: Bread Toast Crumbs Alexandra Stafford, 2017-04-04 With praise from Dorie Greenspan, Jim Lahey, and David Lebovitz, the definitive bread-baking book for a new generation. But this book isn’t just about baking bread-- it’s about what to do with the slices and heels and nubs from those many loaves you’ll bake. Alexandra Stafford grew up eating her mother’s peasant bread at nearly every meal—the recipe for which was a closely-guarded family secret. When her blog, Alexandra’s Kitchen, began to grow in popularity, readers started asking how to make the bread they’d heard so much about; the bread they had seen peeking into photos. Finally, Alexandra’s mother relented, and the recipe went up on the internet. It has since inspired many who had deemed bread-baking an impossibility to give it a try, and their results have exceeded expectations. The secret is in its simplicity: the no-knead dough comes together in fewer than five minutes, rises in an hour, and after a second short rise, bakes in buttered bowls. After you master the famous peasant bread, you’ll work your way through its many variations, both in flavor (Cornmeal, Jalapeno, and Jack; Three Seed) and form (Cranberry Walnut Dinner Rolls; Cinnamon Sugar Monkey Bread). You’ll enjoy bread’s usual utilities with Food Cart Grilled Cheese and the Summer Tartine with Burrata and Avocado, but then you’ll discover its true versatility when you use it to sop up Mussels with Shallot and White Wine or juicy Roast Chicken Legs. Finally, you’ll find ways to savor every last bite, from Panzanella Salad Three Ways to Roasted Tomato Soup to No-Bake Chocolate-Coconut Cookies. Bread, Toast, Crumbs is a 2018 nominee for The IACP Julia Child First Book Award, and Alexandra's Kitchen was a finalist for the Saveur Blog Awards Most Inspired Weeknight Dinners 2016 |
| porcelain dishes nyt: The Lost Kitchen Erin French, 2017-05-09 From the New York Times bestselling author and founder of the beloved restaurant The Lost Kitchen comes a stunning collection of 100 Maine recipes for every season. “A sensory joy . . . simple seasonal fare, creatively elevated and beautifully photographed . . . The recipes in The Lost Kitchen beckon you to keep returning for more.”—The Philadelphia Inquirer Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she founded her acclaimed restaurant, the Lost Kitchen, in the same town, creating meals that draws locals and visitors from around the world to a dining room that feels like an extension of her home. No one can bring small-town America to life better than a native, especially when it comes to Maine, one of the country’s most off-the-beaten-path states, with an abundant natural bounty that comes from its coastline, rivers, farms, fields, and woods—a cook’s dream. Inspired by her lush locale and classic American cooking, Erin crafts deliciously satisfying and easy-to-make recipes such as Whole-Roasted Trout with Parsnip and Herb Hash, Maine Shrimp Rolls, Ramp and Fiddlehead Fried Rice, and Rhubarb Spoon Cake. Erin’s food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes her style of cooking so appealing—and so easy to embrace at home, wherever you live. |
| porcelain dishes nyt: Have Her Over for Dinner Matt Moore, 2010-03 Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; Lose your Gut, 1001 Financial Solutions, or Score your Dream Job on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you. |
| porcelain dishes nyt: Cheese Primer Steven W. Jenkins, 1996-01-01 Discusses the principles of cheesemaking and describes the cheeses of Europe and North America |
| porcelain dishes nyt: The Forest Feast Gatherings Erin Gleeson, 2016-09-27 The New York Times–bestselling author of The Forest Feast returns with a gorgeously illustrated volume of 100 new vegetarian recipes for entertaining. When food photographer Erin Gleeson left New York City to live in a cabin in the woods of northern California, she embarked on a culinary adventure of vegetable-centric, seasonal cooking. In The Forest Feast Gatherings, she shares simple, healthy recipes that are easy enough to prepare after a long day at work, yet impressive enough for a party. Along with her visually stunning photography and watercolors, Erin handwrites each recipe to create diagram-like, step-by-step instructions that are vibrant, unique, and east to cook from. She also offers guidance on hosting casual yet thoughtful get-togethers from start to finish. The book offers 100 new, innovative vegetarian recipes that serve 60 to 8, along with some fan favorites from the blog, arranged in a series of artfully designed menus that are tailored around specific occasions—whether a summer dinner party, a laid-back brunch, a vegan and gluten-free gathering, or holiday cocktails. |
| porcelain dishes nyt: Dishes Shax Riegler, 2013-01-01 A guide to dinner plates with historical details and patterns organized thematically, also contains profiles of dinner plate manufacturers, including Wedgwood, Spode, and Homer Laughlin. |
| porcelain dishes nyt: My Boyfriend Barfed in My Handbag . . . and Other Things You Can't Ask Martha Jolie Kerr, 2014-02-20 NEW YORK TIMES BESTSELLER “Wise and funny. . . . The Lorrie Moore short story, or the Tina Fey memoir, of cleaning tutorials.”—Dwight Garner, The New York Times “Thrillingly titled. . . . For a generation overwhelmed not just by dust bunnies, but by bong water on the carpet, pee stains on the ceiling and vomit seemingly everywhere, Jolie Kerr dispenses cleaning advice free of judgment. . . . A Mrs. Beeton for the postcollege set.” —Penelope Green, The New York Times “Jolie Kerr really cuts through the grease and grime with her new book. I do what she tells me to do.” —Amy Sedaris The author of the hit column “Ask a Clean Person” offers a hilarious and practical guide to cleaning up life’s little emergencies Life is filled with spills, odors, and those oh-so embarrassing stains you just can’t tell your parents about. And let’s be honest: no one is going to ask Martha Stewart what to do when your boyfriend barfs in your handbag. Thankfully, Jolie Kerr has both staggering cleaning knowledge and a sense of humor. With signature sass and straight talk, Jolie takes on questions ranging from the basic—how do I use a mop? —to the esoteric—what should I do when bottles of homebrewed ginger beer explode in my kitchen? My Boyfriend Barfed in My Handbag proves that even the most nightmarish cleaning conundrums can be solved with a smile, the right supplies, and a little music. |
| porcelain dishes nyt: Cooking with Zac Zac Posen, Raquel Pelzel, 2017-10-10 Zac Posen takes you on a culinary journey through his life with recipes every bit as decadent and inspiring as his designs. Since he was a child, world-renowned fashion designer Zac Posen has been cultivating his passion for cooking. For Zac, cooking and fashion are both sensory experiences, and whether you’re planning a meal or a fashion line, the goal is to create a masterpiece. A carefully curated collection of the best recipes he has gathered throughout his extraordinary life, Cooking with Zac includes inventive creations, longstanding family favorites, and flavors he’s gathered from traveling to the corners of the globe. When it comes to creating meals, Zac believes in a balance between healthy, fresh, local ingredients and exotic international dishes. In the same way that he breaks barriers areas on the runway, he’s not afraid of taking risks in the kitchen: recipes range from delicate summer corn salads to beer can chicken to savory dashi-glazed lotus root. So put on your most stylish apron, and get cooking with Zac! |
| porcelain dishes nyt: The White Road Edmund de Waal, 2015-09-29 Extraordinary new non-fiction, a gripping blend of history and memoir, by the author of the award-winning and bestselling international sensation, The Hare with Amber Eyes. In The White Road, bestselling author and artist Edmund de Waal gives us an intimate narrative history of his lifelong obsession with porcelain, or white gold. A potter who has been working with porcelain for more than forty years, de Waal describes how he set out on five journeys to places where porcelain was dreamed about, refined, collected and coveted--and that would help him understand the clay's mysterious allure. From his studio in London, he starts by travelling to three white hills--sites in China, Germany and England that are key to porcelain's creation. But his search eventually takes him around the globe and reveals more than a history of cups and figurines; rather, he is forced to confront some of the darkest moments of twentieth-century history. Part memoir, part history, part detective story, The White Road chronicles a global obsession with alchemy, art, wealth, craft and purity. In a sweeping yet intimate style that recalls The Hare with Amber Eyes, de Waal gives us a singular understanding of the spectrum of porcelain and the mapping of desire. |
| porcelain dishes nyt: A Passion for Blue and White Carolyne Roehm, 2008-10-28 “Nature’s quintessential color combination of blue and white never ceases to amaze me. The look of pristine snow against deep blue Aspen skies; spires of blue and white delphinium in a garden; Connecticut’s spring mornings where the apple blossoms and nodding heads of white narcissus are in contrast to soft blue skies and vibrant green grass—these and many more images found in nature have informed my work for the last thirty-five years. From fashion to interiors, and tabletop to gardens, the presence of blue and white is a constant in my past collections as well as throughout my previous eight books. It seems natural that I would eventually do a book on living and designing with this seminal color combination.” —from the Introduction This private tour of the dazzling homes of legendary style-setter Carolyne Roehm showcases her favorite color combination in more than three hundred glorious photographs. From the time designer Carolyne Roehm rented her first small apartment in New York in her twenties, she has loved blue and white. In that one-bedroom flat, she draped the walls, chairs, sofa, and a canopy bed in an inexpensive blue and white sheeting fabric designed by her boss, Oscar de la Renta, and began collecting blue-and-white porcelain from around the world—initially bargain reproductions and eventually museum-quality pieces—from China, Japan, Portugal, the Netherlands, and elsewhere. Today, Carolyne Roehm presides over a magnificent duplex in Manhattan, an antique-filled stone house in Connecticut, and a chic yet rustic home in Aspen, all of which contain rooms decorated in blue and white, featuring accents from her collections of china, ceramics, glassware, linens, furniture, and decorative pieces. These rooms employ the whole spectrum of blues, from delicate sky to the deepest, boldest navy, evoking moods ranging from tranquil to vibrant. In A Passion for Blue and White, Carolyne Roehm takes us inside her homes (including her former pied-à-terre in Paris) in never-before-seen photographs of these stunning rooms. She also reveals how she has used blue and white to magnificent effect outdoors in Connecticut around her pool and in her gardens—and even how she used the combination in designing a wedding for a friend. She provides inspiration for tabletop design, flower arranging, and gift-wrapping, suitable for all budgets. Her ceramic, textile, and glass collections (endless sources of her creativity) can be emulated by anyone with trips to flea markets, thrift shops, and inexpensive import stores as well as antique stores and galleries. A swatch of French fabric began Carolyne Roehm’s lifetime love affair with blue and white. In this book, she demonstrates through her own decorating and designs, how this combination works its magic on everything from upholstery and drapes to napkins and tablecloths, wrapping paper and ribbons. For anyone with a passion for blue and white, here is the ultimate style guide and Carolyne Roehm’s most gorgeous book yet. |
| porcelain dishes nyt: The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition) Amanda Hesser, 2010-10-25 A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion. |
| porcelain dishes nyt: Tender at the Bone Ruth Reichl, 2001 A memoir (with recipes) of a life determined, enhanced and defined by food, by the chief restaurant critic for The New York Times. Ruth Reichl tells all, from her food-poisoning mother (The Queen of Mould) to her own career. |
| porcelain dishes nyt: Coconut & Sambal Lara Lee, 2020-10-13 Vibrant and authentic recipes from the bountiful islands of Indonesia Beyond Indonesia's lush rainforests, tropical seas and abundant rice fields lies a country not often seen by visitors. It is one of bustling local markets, lively street food stalls, colourful shops and houses and generous community spirit. From these islands comes one of the most diverse cuisines in the world, weaving flavours of lemongrass, chilli, tamarind and coconut into dishes that are fragrant, colourful and bold. In Coconut & Sambal Australian-born chef Lara Lee takes us on a journey to trace her family's Indonesian roots, and in the kitchens of her grandmother, extended family and welcoming strangers alike, she discovers the secrets to real Indonesian cookery. Now she shares more than 80 authentic, mouth-watering recipes that have been passed down through the generations, so you can recreate dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake. There are also recipes for a variety of sambals: fragrant, spicy relishes – ranging from mild to fiery – that are undoubtedly the heart and soul of every meal. The recipes in Coconut & Sambal use easily accessible ingredients and simple techniques and are interwoven with beguiling tales of life on the islands and vibrant food and travel photography, shining a light on the magnificent but little-known cuisine of Indonesia. |
| porcelain dishes nyt: Salt Sugar Fat Michael Moss, 2013-02-26 From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, Enough already. |
| porcelain dishes nyt: The Casserole Queens Cookbook Crystal Cook, Sandy Pollock, 2011-08-23 Put a new spin on homestyle favorites with this New York Times Bestsller that shows you how to make easy, fresh meals from scratch in your own kitchen. Crystal Cook and Sandy Pollock make a mean Chicken Pot Pie, elevating the classic recipe with white wine and fresh tarragon. Their recipe won them such a following in Texas that Bobby Flay took notice and challenged them to a Throwdown. It turns out that the Casserole Queens, as the duo is known, are much more than one-hit wonders of the one-dish dinner. They have built an entire business around revamping the ultimate quick-fix dinner for modern tastes. In The Casserole Queens Cookbook, they share their fresh, updated, from-scratch recipes for traditional dishes. Tuna Noodle is brought up a notch with a homemade cream sauce and a kick of cayenne pepper; Halibut Enchiladas with Salsa Verde are surprisingly light and vibrant; Mandarin Meatloaf has a sweet orange flavor that recharges a beloved weeknight staple. There are home-style desserts, like Gooey Apple Butter Cake, and great brunch dishes, such as Frenchy Toast Casserole. The Queens have thought of everything, providing advice on scaling and freezing casseroles so that anyone can stock the freezer with go-to dinners. With 16 pages of color photographs, plenty of expert tips, and lots of style, The Casserole Queens Cookbook is the home cook’s handbook for making tasty meals any night of the week. |
| porcelain dishes nyt: Feeding Desire Sarah Coffin, 2006 Published on the occasion of the exhibition ... at Cooper-Hewitt, National Design Museum, Smithsonian Institution, May 5-October 29, 2006; ... also on view at COPIA: The American Center for Wine, Food & the Arts, Napa, California, Januray 26-April 30, 2007--T.p. verso. |
| porcelain dishes nyt: Class Paul Fussell, 1983 This book describes the living-room artifacts, clothing styles, and intellectual proclivities of American classes from top to bottom. |
| porcelain dishes nyt: Black Flora Teresa J. Speight, 2022-03-15 There isa rich, beautiful, complex, and diverse narrative being told by AfricanAmericans and other persons of color in the floral marketplace. It is long pasttime to recognize their excellence and contributions to cut flower farmingand floristry. Garden writer, podcaster, and blogger TeresaJ. Speight of Cottage in the Court shares her interviewsand profiles with leading pioneers and explores their lives rooted in thefloral world. |
| porcelain dishes nyt: Morandi's Objects Ltd Joel Meyerowitz, 2016 |
| porcelain dishes nyt: Egg Michael Ruhlman, Donna Turner, 2014-08-02 In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. |
| porcelain dishes nyt: The Perfect Pie Susan Gold Purdy, 2000 A warm slice of apple pie with a scoop of cold vanilla ice cream. A not-too-tart sour cherry pie with a soft, flaky, almond-scented crust. A towering lemon meringue pie with a tart lemony filling and a cloudlike meringue topping. Whether it's a buttery pastry or graham cracker crust, a fruit or chocolate cream filling, or a lattice crust or cinnamon streusel topping, who doesn't love a wedge of freshly baked pie? But when it comes to making pies, most people hide in the kitchen corner. Not any-more. Not with expert piemaker and cooking teacher Susan G. Purdy by your side. From traditional classics like Old-Fashioned Apple Pie, Mississippi Mud Pie, and Key Lime Pie to inspired favorites like Rum-Pumpkin Chiffon Pie, Italian Ricotta Cheese Pie, and Grass-hopper Pie, The Perfect Pie features simple recipes for dazzling pies, tortes, tarts, and crisps. Flawless crusts and an enormous selection of fillings are as easy as pie. With step-by-step illustrations, clever shortcuts, and troubleshooting tips, Susan is with you every step of the way. The Perfect Pie guarantees that your pies will be perfect every time. |
| porcelain dishes nyt: Just One Cookbook Namiko Chen, 2021 |
| porcelain dishes nyt: The New York Times Magazine , 2002 |
| porcelain dishes nyt: Piranesi Susanna Clarke, 2021-09-28 New York Times Bestseller Winner of the Women's Prize for Fiction World Fantasy Awards Finalist The instant New York Times bestselling novel from the author of Jonathan Strange & Mr Norrell, an intoxicating, hypnotic book set in a dreamlike alternative reality. Piranesi's house is no ordinary building: its rooms are infinite, its corridors endless, its walls are lined with thousands upon thousands of statues, each one different from all the others. Within the labyrinth of halls an ocean is imprisoned; waves thunder up staircases, rooms are flooded in an instant. But Piranesi is not afraid; he understands the tides as he understands the pattern of the labyrinth itself. He lives to explore the house. There is one other person in the house-a man called The Other, who visits Piranesi twice a week and asks for help with research into A Great and Secret Knowledge. But as Piranesi explores, evidence emerges of another person, and a terrible truth begins to unravel, revealing a world beyond the one Piranesi has always known. For readers of Neil Gaiman's The Ocean at the End of the Lane and fans of Madeline Miller's Circe, Piranesi introduces an astonishing new world, an infinite labyrinth, full of startling images and surreal beauty, haunted by the tides and the clouds. |
| porcelain dishes nyt: Mexico Margarita Carrillo Arronte, 2014-10-27 A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me! – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega. |
| porcelain dishes nyt: Blackbarn Mark Zeff, 2015 Since his first visit to the Hamptons in 1985, designer Mark Zeff has had a love affair with the region's wide-open farmland, rugged beaches, and the classic vernacular of barn structures that dot the landscape. His longstanding love affair has come to full fruition with the design and construction of BLACKBARN, a dream home he built for his family near his favorite beach in the Northwest Harbor. BLACKBARN is a 256-page intimate look at Zeff's home via a superbly illustrated tour that reveals for the first time how he practices what he has preached for nearly 30 years - redefining what modern and luxury mean today. Not just about design, BLACKBARN is about a lifestyle that redefines luxury, where the cornerstone is finding the right location and creating a home that is authentic to its surroundings. This coffee-table tome features striking photography by photographer Eric Laignel, with whom Zeff has collaborated for over 15 years and who also wrote the foreword. There are also personal photographs by Zeff documenting his world travels. In addition, Zeff shares his innovative ways of combining high and low elements, the rare and the utilitarian, and collected objects paired with contemporary art and design. The book provides practical ideas for decorating, planning, storage, maximizing indoor/outdoor living, and how to use humble materials to create unforgettable spaces. BLACKBARN takes readers on a journey through Zeff's home and synthesizes the influences in his life that have affected the way he designs. The Approach showcases all the elements that inspire Zeff, from the beach to the dunes to landscapes that lead to the approach of BLACKBARN. Arrival is what you are about to experience from BLACKBARN. Indoor/Outdoor shares how to mix outdoor elements inside the home and how to take the indoors out. Gathering Spaces focuses on the kitchen and dining areas. Collecting shows how a lifetime of travel and collecting influences his interiors. Textures highlights a host of patterns, shadows, and materials found in BLACKBARN. Garden punctuates Zeff's approach to designing the outdoors, and Sanctuary is all about the home's intimate nooks and havens. There is casualness in BLACKBARN but also a bit of theater. The home is equal parts nature and culture, industrial and artful. For all these reasons, BLACKBARN is also the purest expression of Zeff's creative worldview, embodying a lifetime of travel, influences, ideas, and experiences. |
| porcelain dishes nyt: The New York Times Current History , 1925 |
| porcelain dishes nyt: The New York Times Book of Antiques Marvin D. Schwartz, Betsy Wade, 1972-10 |
| porcelain dishes nyt: The New York Times Index , 1929 |
| porcelain dishes nyt: The Perfect Portion Cookbook Anson Williams, 2016 The Perfect Portion cookbook is filled with 150 delicious comfort food recipes, all crafted with the right ingredients, so you don't have to give up the foods you love! Everything from French Toast to Lasagna and Apple Turnovers, all with easy, perfect portion control, using our SIMPLE, revolutionary 100 Calorie Counting System. Now, without worry or guilt, we can all eat perfect portions of the foods we love.--Amazon.com. |
| porcelain dishes nyt: Dish Shax Riegler, 2011-01-01 As every great hostess knows, the right dinner plates bring design, color, and drama to the table and elevate an ordinary meal into something special. Dish is a visual celebration of these everyday pieces of art that have been the objects of desire of kings, queens, brides, chefs, and hostesses for centuries. |
| porcelain dishes nyt: New York Times Saturday Book Review Supplement , 1977 |
ceramic, porcelain 等词在代指「陶瓷」时，有什么差异？ - 知乎
属于porcelain，是一种软胚（软指的是烧制温度相对硬胚更低）瓷器，因为原料里面有骨灰（一般是牛骨）而得名。 它是传统陶瓷里面硬度最高的，含有30%以上的磷酸盐因此呈现半透明的 …
Steam 上有哪些免费又好玩的游戏？ - 知乎
17.Porcelain Tales. 魔法、冒险，不支持中文. 瓷器故事，是一款3D平台的益智策略游戏。在那里，你变成了一个小小的花园园丁，由一个慷慨的女巫带来了生命，帮助她收集她最想要的东西 …
ceramic, porcelain 等词在代指「陶瓷」时，有什么差异？ - 知乎
属于porcelain，是一种软胚（软指的是烧制温度相对硬胚更低）瓷器，因为原料里面有骨灰（一般是牛骨）而得名。 它是传统陶瓷里面硬度最高的，含有30%以上的磷酸盐因此呈现半透明的 …
Steam 上有哪些免费又好玩的游戏？ - 知乎
17.Porcelain Tales. 魔法、冒险，不支持中文. 瓷器故事，是一款3D平台的益智策略游戏。在那里，你变成了一个小小的花园园丁，由一个慷慨的女巫带来了生命，帮助她收集她最想要的东西 …
