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About Jen Karetnick
Jen Karetnick is the author/co-author of 20 collections of poetry, cookbooks, guidebooks, and more. The winner of the 2020 Tiferet Writing Contest for Poetry, the 2018 Split Rock Review Chapbook Award, the 2017 Hart Crane Memorial Poetry Contest, the 2016 Romeo Lemay Poetry Prize, and the 2015 Anna Davidson Rosenberg Prize, among others, she has also been awarded first place in journalism competitions sponsored by such institutions as Association of Food Journalists, Gourmand Cookbook Awards, North American Travel Journalists, and Society of Professional Journalists. Her poetry, essays, articles, and interviews appear widely in outlets including TheAtlantic.com, Culture Cheese Magazine, ForbesTraveler.com, GoodHousekeeping.com, Guernica, Miami Herald, Michigan Quarterly Review, The Missouri Review, North American Review, NPR, Prairie Schooner, River Styx, Salamander, Southern Living, USA Today, Verse Daily, and Vinepair.com. She is co-founder/co-editor of the daily online literary journal, SWWIM Every Day (www.swwim.org). Jen received an MFA in poetry from University of California, Irvine, and an MFA in fiction from University of Miami. She works as a freelance lifestyle journalist specializing in food and wine, travel, parenting, education, literature and the arts, health and medicine, and more. She is also co-author of the garden-to-table newsletter Dishtillery with her sister, Betsy Karetnick. Find Jen on Twitter @Kavetchnik, Facebook @Kavetchnik and @JenKaretnick, and Instagram @JenKaretnick. Please see her online portfolio at kavetchnik.contently.com or her website at jkaretnick.com.
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An edgy, sexy, and practical guide to making and presenting raw meals that entice and satisfy any type of diet
In this lushly illustrated book, chef Matthew Kenney and Sarma Melngailis will show readers that raw food does not mean bland, unsatisfying meals. By teaching new skills such as dehydrating, Vita-Mix blending, and a nuanced understanding of spices, this book will explore a whole new outlook on dining that transfers beautifully and easily from their acclaimed kitchen to yours. They also address the positives of eating raw food, and how you can benefit from them even if you don’t plan to keep strictly to raw food, and they take us to meet some of the zany characters from the raw food universe. A more practical version of Raw, with the sexier feeling of Marco Pierre White’s White Heat, Raw Food Real World is destined to become a top-shelf cookbook classic for lovers of colorful, flavorful, inventive, and healthy food.
Contemporary ice cube trays are arguably one of the most overlooked gems of the modern kitchen. If you have a refrigerator that produces its own ice, you may not even be aware of how far ice cube trays have come and how useful they can be in creating something other than ice.
Trays are now available in many different styles, ranging from the traditional rectangular shape to the one-inch square to the cocktail-style two-inch sphere—and there are a variety of decorative shapes, as well. And the ones made from baking-grade silicone neither melt nor crack, making them a respectable vessel in the kitchen.
Ice Cube Tray Recipes teaches you how to use these trays to create everything from infused ice cubes to one-bite appetizers and even mini main dishes that will impress family and friends of all ages and keep the mess at bay. In chapters that include everything from soups and smoothies to canapes and sweets, you’ll find recipes for every meal of the day. From the useful to the novel to the downright intriguing, each recipe offers a suggestion of the best ice cube tray to use but also allows for adaptations to traditional, regular-sized trays and novelty trays.
This is the fun and inspirational book for home cooks who adore kitchen hacks and trendy entertaining and who like to experiment with new ideas.
- Diane Goodman, author of the newly released Party Girls (Autumn House Press) and The Plated Heart and The Genius of Hunger (Carnegie Mellon University Press).
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