Field To Table Cookbook O P
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The Maine Farm Table Cookbook
The best of Maine’s local food, from noted farms like Dandelion Spring to esteemed restaurants like The Lost Kitchen. There’s a lot more to Maine than stunning coastline. Sure, come for the incomparable lobster rolls or the state’s renowned blueberries, but stay for the locally milled grains, organic grass-fed meats, and surprising foraged delicacies. The Pine Tree State’s active food community springs to life in the hands of Kate Shaffer, Maine cookbook author and chocolatier, and Derek Bissonnette, one of the finest food photographers in the country. The Maine Farm Table Cookbook delivers more than 100 recipes, assembled in chapters that take readers from the pasture and sea to the forest, creamery, and everywhere in between. Discover Autumn Harvest Roast Pork, Haddock and Corn Chowder, Carrot Zucchini Fritters, Blackberry and Almond Torte, and more. With profiles to spotlight Maine’s favorite farms and restaurants, and gorgeous professional photography, this is the perfect way for readers to bring New England’s charm to their own kitchen.
MySQL Cookbook
Author: Sveta Smirnova
language: en
Publisher: "O'Reilly Media, Inc."
Release Date: 2022-08-02
For MySQL, the price of popularity comes with a flood of questions from users on how to solve specific data-related issues. That's where this cookbook comes in. When you need quick solutions or techniques, this handy resource provides scores of short, focused pieces of code, hundreds of worked-out examples, and clear, concise explanations for programmers who don't have the time (or expertise) to resolve MySQL problems from scratch. In this updated fourth edition, authors Sveta Smirnova and Alkin Tezuysal provide more than 200 recipes that cover powerful features in both MySQL 5.7 and 8.0. Beginners as well as professional database and web developers will dive into topics such as MySQL Shell, MySQL replication, and working with JSON. You'll learn how to: Connect to a server, issue queries, and retrieve results Retrieve data from the MySQL Server Store, retrieve, and manipulate strings Work with dates and times Sort query results and generate summaries Assess the characteristics of a dataset Write stored functions and procedures Use stored routines, triggers, and scheduled events Perform basic MySQL administration tasks Understand MySQL monitoring fundamentals
The Vermont Farm Table Cookbook
Author: Tracey Medeiros
language: en
Publisher: The Countryman Press
Release Date: 2014-01-03
For farm-to-table cooking and dining like you've never seen it, Vermont is the place. Small, independent farms are the lifeblood of Vermont’s agriculture, from the sweetcorn grower to the dairy goat farmer to the cheesemaker whose locally sourced goat milk chevre becomes the heart of a new dish by a chef in Montpelier. While this farm-to-table cycle may be a phenomenon just hitting its stride in the United States, it has long been away of life in Vermont, part of the ethos that Vermonters use to define themselves. As such, Vermont exemplifies a standard of small-scale, community-minded, unadulterated agriculture that has become a national model. When Tracey Medeiros wrote Dishing Up Vermont in 2008, she wanted to showcase the chefs and restaurateurs who were dazzling taste buds with their fresh, whole-food creations. With The Vermont Farm Table Cookbook, Medeiros has traversed the Green Mountain State once again, in search of not only those celebrated chefs but the hard-working farmers who provide them with their fresh and wholesome ingredients as well. Collecting their stories and some 125 of their delicious, rustic-yet-refined, Vermont inspired recipes, Medeiros presents an irresistible gastronomic portrait of this singular state. Classics like Vermont Cheddar Soup and exciting innovations like Ramp Dumplings or Raisin Hell Pie will send you racing to your local farmers’ market in search of the ingredients. And with dishes that shout “only in Vermont,”like Wood-Fired Blueberry Pizza or Beer-Battered Fiddleheads, no matter where you are you’ll want to transform your tried-and-true menus into fresh and flavorful Vermont farm table suppers. Tracey Medeiros is a freelance food writer, food stylist, and recipe developer and tester. She writes a weekly food column for the Essex Reporter and the Colchester Sun and writes the Edible Farm column for Edible Green Mountains Magazine. Medeiros is also the author of Dishing Up Vermont. She lives in Essex Junction, VT.