Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Mastering Sauces
Download Mastering Sauces full books in PDF, epub, and Kindle. Read online Mastering Sauces ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Sauces, Salsas & Relishes by : Rick Rodgers
Download or read book Sauces, Salsas & Relishes written by Rick Rodgers and published by Simon and Schuster. This book was released on 2005 with total page 152 pages. Available in PDF, EPUB and Kindle. Book excerpt: Classic Vinaigrette, tangy Cranberry-Lime Relish, rich Hollandaise Sauce--with this book, cooks learn how to prepare these and many other popular, but sometimes intimidating, sauces, salsas, and relishes: the finishing touches that elevate home-cooked dishes from the everyday to the extraordinary. 50 recipes. Color photos.
Book Synopsis Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors by : Susan Volland
Download or read book Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors written by Susan Volland and published by W. W. Norton & Company. This book was released on 2015-10-26 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: "A fantastic resource for the home cook and an extensive collection of recipes for adding exciting flavors to any dish." —Eric Ripert, chef and co-owner, Le Bernardin, New York In Mastering Sauces, Susan Volland teaches home cooks how to make sauces like Homemade Sriracha, the Endlessly Adaptable Stir-Fry Sauce, Dan’s "Instant" Canned Tomato Salsa, and Thai Coconut Curry Sauce. Including extensive reference tables for selecting thickeners, alternative seasonings, and expert advice on how to recover a sauce gone wrong, Mastering Sauces is "a must buy, and an essential one, for any serious cook." (James Peterson, James Beard Award-winning author of Sauces: Classical and Contemporary Sauce Making.) A Washington Post best cookbook of 2015.
Book Synopsis Sear, Sauce, and Serve by : Tony Rosenfeld
Download or read book Sear, Sauce, and Serve written by Tony Rosenfeld and published by Running Press Adult. This book was released on 2011-05-03 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Step one: Sear your main ingredient to perfection using one of four methods. Step two: Sauce the main ingredient with your favorite flavored sauce. Step three: Serve a spectacular meal in no time. Following this formula, Sear, Sauce, and Serve empowers readers to become a calm and thoroughly proficient cook, running the show in their own kitchens every night of the week. Rosenfeld teaches the principles of cooking over high heat with different types of foods--beef, chicken, fish, or vegetables--and provides more than 250 sauce recipes for while you sear and after you sear. Helpful illustrations guide you through the instructions. High-heat cooking saves you time and the easy teaching methods encourage healthy home cooking. There is even a chapter on using affordable cuts of meat to fit any budget. By mastering the techniques you are free to be creative to come up with your own recipe to fit your mood.
Download or read book Sauces written by James Peterson and published by Houghton Mifflin Harcourt. This book was released on 2017 with total page 691 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods--plus, for the first time, color photography throughout.
Book Synopsis Mastering Spice by : Lior Lev Sercarz
Download or read book Mastering Spice written by Lior Lev Sercarz and published by Clarkson Potter. This book was released on 2019-10-15 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.
Book Synopsis Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces by : Susan Volland
Download or read book Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces written by Susan Volland and published by W. W. Norton & Company. This book was released on 2018-11-06 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introducing a new, mix and match approach to seared entrées and fresh pan sauces. Sear, deglaze, enhance, and serve: flavorful dinners can be that simple. In her unique, approachable style, Susan Volland first explains how to skillfully wield a hot skillet to sear entrées, then shows how a sauce can be made quickly in that same hot pan. In more than 60 enticing recipes for seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. Searing Inspiration gives cooks the confidence to invent their own dishes, reintroducing a classic technique to modern tastes and kitchens.
Book Synopsis Mastering Stocks and Broths by : Rachael Mamane
Download or read book Mastering Stocks and Broths written by Rachael Mamane and published by Chelsea Green Publishing. This book was released on 2017 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mamane "takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 ... recipes incorporating stocks as foundational ingredients"--Amazon.com.
Book Synopsis Mastering Fermentation by : Mary Karlin
Download or read book Mastering Fermentation written by Mary Karlin and published by Ten Speed Press. This book was released on 2013-08-27 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Book Synopsis Mastering the Art of French Cooking, Volume 1 by : Julia Child
Download or read book Mastering the Art of French Cooking, Volume 1 written by Julia Child and published by Knopf. This book was released on 2011-10-05 with total page 857 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Download or read book Mastering Pasta written by Marc Vetri and published by Ten Speed Press. This book was released on 2015-03-17 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.
Download or read book Sauces written by James Peterson and published by Wiley. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Here is yet another cookbook that can stand among the best reference works. I suspect it′s a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook–readers who hunger for connected, nuanced, reliably researched information.." ––Gourmet Magazine "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque.. Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference.." ––Richard Olney, From the Foreword "It′s the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim′s recipes (and there are gems all over the place here), but what′s special about Sauces is the text: It reads so well that this is the kind of book you can take to bed." ––Mark Bittman, From the Foreword "This is a book I wish I had written myself.. Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English.." ––Jeremiah Tower, Stars Restaurant "The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." ––Daniel Boulud, Daniel "It is a special reference book––comprehensive and inspiring.." ––Alice Waters, Chez Panisse
Book Synopsis Sous Vide Mastery by : Barrett Williams
Download or read book Sous Vide Mastery written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-30 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sous Vide Mastery The Ultimate Guide to Precision Cooking Embark on a culinary journey that transforms the ordinary into extraordinary with "Sous Vide Mastery," the comprehensive guide to mastering the art of sous vide cooking. Unlock the secrets to preparing restaurant-quality meals with unparalleled flavor and texture, all from the comfort of your own kitchen. As you delve into the beginning chapters, you are introduced to the foundational elements of sous vide cooking, exploring its fascinating evolution and essential principles. Through an enriching tour of time and temperature, your understanding of this innovative cooking technique will deepen, equipping you with the knowledge to embark on your own sous vide adventures. Discover the science that elevates sous vide above conventional cooking methods. Learn to harness consistency through precision, observe the mystique of the Maillard reaction, and adapt sous vide to an array of food textures. This book intricately uncovers the molecules behind the magic, ensuring each meal you craft is a testament to taste and tenderness. The invaluable insights within "Sous Vide Mastery" guide you through setting up your very own sous vide station — a sanctuary for succulence and flavor. Delving into the essential techniques, you will become adept at vacuum sealing, managing water baths, and fine-tuning temperature control to craft dishes that resonate with perfection. Unleash the potential of every ingredient, from the tenderest cuts of beef perfected in their submerged sanctuary to the vibrant, nutrient-rich vegetables that retain their color and bite. Revel in the chapter dedicated to sous vide meats, where beef, poultry, pork, lamb, and game reach unprecedented heights of deliciousness, or explore the delicate realm of sous vide seafood, taking the pearls of the ocean to peaks of palatable delight. Not merely content with main courses, "Sous Vide Mastery" dedicates a beautiful ballet of balance to vegetables, sweets, and sauces; unfolding the pages is akin to lifting the lid off a treasure chest bursting with sous vide gems. And for those seeking the final polish on their culinary composition, the art of finishing illustrates post-sous vide searing, sauces, and the thrill of textural contrasts. Prepare to elevate your recipe development, expertly understanding ingredient behavior and engineering balanced dishes that resonate with your personal palate. Expand your skill set with chapters on seamless meal planning, integrating sous vide with traditional cooking, and even advancing to large-scale sous vide operations — a veritable feast for the aspiring home chef or the seasoned professional. Challenge common sous vide pitfalls with a troubleshooting guide that equips you to overcome any obstacle, ensuring your culinary adventures remain unblemished by typical errors. From safe storage practices to reheating protocols that preserve the integrity of your creations, this book will become an essential reference in your culinary repertoire. Dive into the pages of "Sous Vide Mastery" and transform your culinary dreams into a delicious reality, one precise temperature at a time.
Book Synopsis Mastering the Art of Chinese Cooking by : Eileen Yin-Fei Lo
Download or read book Mastering the Art of Chinese Cooking written by Eileen Yin-Fei Lo and published by Chronicle Books. This book was released on 2009-10-28 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine accessible.
Download or read book Mastering Pizza written by Marc Vetri and published by Ten Speed Press. This book was released on 2018-08-28 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.
Book Synopsis Mastering Barbecue by : Michael H. Stines
Download or read book Mastering Barbecue written by Michael H. Stines and published by Ten Speed Press. This book was released on 2012-07-11 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Anything that can be cooked inside the kitchen can be cooked outside with more fun and more flavor. For beginning backyard cooks, mediocre smokers, or grilling pros, MASTERING BARBECUE is the primer for introducing barbecue into one's culinary repertoire. Compiling more than a decade's worth of recipes and expertise from veteran grill masters, professional chefs, and barbecue enthusiasts from around the country, barbecue guru Michael Stines packs a whole lot more than just marinades into this comprehensive handbook. He gives beginners the basics on selecting ingredients and tools; teaches intermediate cooks detailed techniques for choosing, preparing, and finishing consistently good dishes; and throws in a few surprises for the seasoned pit master that'll turn great barbecue into championship-quality eats. A comprehensive guide from barbecue guru Michael H. Stines, including 280 recipes. The collected wisdom and shared secrets of down-in-the-trenches pit masters. Featuring tips and advice for choosing utensils, equipment, and fuels; a glossary of terms; a shopping guide; and precise per-pound temperature and smoke-time charts. Includes more than 100 recipes for rubs, sauces, mops, and marinades; all the classics for beef, pork, ribs, poultry, seafood, and vegetables; plus a fascinating history of regional cooking styles. Start Media Reviews
Book Synopsis Salt, Fat, Acid, Heat by : Samin Nosrat
Download or read book Salt, Fat, Acid, Heat written by Samin Nosrat and published by Simon and Schuster. This book was released on 2017-04-25 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Download or read book Sauces written by Michel Roux and published by Quadrille Publishing Ltd. This book was released on 2009-10-02 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.
