Great Food Tips

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Brilliant Food Tips and Cooking Tricks

Author : David Joachim
Publisher : Rodale Books
ISBN 13 : 9781579543013
Total Pages : 576 pages
Book Rating : 4.5/5 (43 download)

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Book Synopsis Brilliant Food Tips and Cooking Tricks by : David Joachim

Download or read book Brilliant Food Tips and Cooking Tricks written by David Joachim and published by Rodale Books. This book was released on 2001-07-13 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Come meet your new best friend in the kitchen. Introducing the big book of home-cooking secrets, fabulous food tips, simple solutions, and recipes to rave about! Whether you cook a little or a lot, plain or fancy, healthy or hearty, for your family or just for fun, this is the one book that does it all--faster and easier than you ever dreamed! Find out how to choose the juiciest oranges, perk up limp asparagus, chop an onion with no tears, grill a steak to juicy perfection, rescue any oversalted dish, and crack an egg with one hand. Or, if you're simply tired of the same old meals night after night, discover hundreds of easy recipes that put great-tasting food on your table fast. With this book, you can cook anything with skill, confidence, and pleasure--from a moist, juicy Thanksgiving turkey to a healthy chocolate-banana cream pie to your family's favorite chili with a delicious new twist. Brilliant Food Tips and Cooking Tricks is the book to keep by your side whenever you cook. It's your silent partner, your creative inspiration, and your cooking emergency hotline all rolled into one! This indispensable kitchen companion contains all the practical, down-to-earth cooking wisdom that you will ever need. Learn quick new tricks and clever trade secrets. Discover dozens of recipe rescues. Put a new spin on tried-and-true dishes. Most of all, learn how to cook faster, cook smarter, and have more fun in the kitchen. You'll find the following special features and many more in this extraordinary book: * Over 5,000 brilliant tips on buying, storing, and preparing food; boosting flavor; cooking healthfully; saving time; rescuing failed recipes; and much more * More than 900 simple, great-tasting recipes for home cooks * Over 200 helpful boxes such as "How Baking Works" and "Four Ways to Flavor Pork Tenderloin" * 170 step-by-step illustrations that teach you timesaving techniques * More than 150 fascinating food facts and household hints * Over 25 useful charts and tables with emergency substitutions, metric conversions, a guide to pan sizes, and much more * The combined experience of five top cooking experts * Easy-to-use, find-it-fast format

GREAT FOOD TIPS

Author : James Milner
Publisher : Babelcube Inc.
ISBN 13 : 1547500158
Total Pages : 68 pages
Book Rating : 4.5/5 (475 download)

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Book Synopsis GREAT FOOD TIPS by : James Milner

Download or read book GREAT FOOD TIPS written by James Milner and published by Babelcube Inc.. This book was released on 2018-04-08 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most important food human beings must have must be all that food that is highly rich in fiber. Remember that fiber is ideal for the improvement and optimal functioning of the intestinal flora to improve the transit, the digestive system, avoiding constipation. It is essential for you to consume fiber, and to increase the intake of it, through food that contains a high source of fiber and you must have this as a basic rule when it comes to diets for a better appearance and a purely healthy life .

Jacques Pépin New Complete Techniques

Author : Jacques Pépin
Publisher : Open Road Media
ISBN 13 : 1480401609
Total Pages : 740 pages
Book Rating : 4.4/5 (84 download)

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Book Synopsis Jacques Pépin New Complete Techniques by : Jacques Pépin

Download or read book Jacques Pépin New Complete Techniques written by Jacques Pépin and published by Open Road Media. This book was released on 2012-11-13 with total page 740 pages. Available in PDF, EPUB and Kindle. Book excerpt: The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

Kitchen Confidential

Author : Anthony Bourdain
Publisher : A&C Black
ISBN 13 : 1408845040
Total Pages : 386 pages
Book Rating : 4.4/5 (88 download)

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Book Synopsis Kitchen Confidential by : Anthony Bourdain

Download or read book Kitchen Confidential written by Anthony Bourdain and published by A&C Black. This book was released on 2013-05-01 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.

Kristen Kish Cooking

Author : Kristen Kish
Publisher : Clarkson Potter
ISBN 13 : 0553459775
Total Pages : 288 pages
Book Rating : 4.5/5 (534 download)

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Book Synopsis Kristen Kish Cooking by : Kristen Kish

Download or read book Kristen Kish Cooking written by Kristen Kish and published by Clarkson Potter. This book was released on 2017-10-31 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: From one of the most exciting young chefs in America today, a cookbook with more than 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, Boston cooking years, and more. Kish won legions of fans, first by helming two of Barbara Lynch’s esteemed Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef. Her path from Korean orphan to American adoptee, sometime model to distinguished chef, shines a light on her determination and love of food. Her recipes are surprising yet refined, taking the expected—an ingredient or a technique, for example—and using it in a new way to make dishes that are unique and irresistible. She sears avocado and pairs it with brined shrimp flavored with coriander and ginger. A broth laced with pancetta and parmesan is boosted with roasted mushrooms and farro for an earthy, soulful dish. Caramelized honey, which is sweet, smoky, and slightly bitter, is spiked with chiles and lemon and served with fried chicken thighs. The results are delicious, inspiring, and definitely worth trying at home.

Ideas in Food

Author : Aki Kamozawa
Publisher : Clarkson Potter
ISBN 13 : 030771974X
Total Pages : 322 pages
Book Rating : 4.3/5 (77 download)

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Book Synopsis Ideas in Food by : Aki Kamozawa

Download or read book Ideas in Food written by Aki Kamozawa and published by Clarkson Potter. This book was released on 2010-12-28 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

The Soul of a Chef

Author : Michael Ruhlman
Publisher : Penguin
ISBN 13 : 1101525312
Total Pages : 385 pages
Book Rating : 4.1/5 (15 download)

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Book Synopsis The Soul of a Chef by : Michael Ruhlman

Download or read book The Soul of a Chef written by Michael Ruhlman and published by Penguin. This book was released on 2001-08-01 with total page 385 pages. Available in PDF, EPUB and Kindle. Book excerpt: "...[An]adventure story, a hold-your-breath-while-you-turn-the-page thriller that's also an anthropological study of the culture of cooking" -- Anthony Bourdain, The New York Times The classic account of what drives a chef to perfection by accaimed write Michael Ruhlman -- —winner of the IACP Cookbook Award In this in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry (and Per Se). This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing.

Gordon Ramsay's Home Cooking

Author : Gordon Ramsay
Publisher : Grand Central Publishing
ISBN 13 : 145552526X
Total Pages : 322 pages
Book Rating : 4.4/5 (555 download)

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Book Synopsis Gordon Ramsay's Home Cooking by : Gordon Ramsay

Download or read book Gordon Ramsay's Home Cooking written by Gordon Ramsay and published by Grand Central Publishing. This book was released on 2013-04-09 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cook with confidence and find inspiration with Gordon Ramsay's fun, delicious recipes for novice cooks and experienced chefs alike. Based on a new cooking show, this book will give experienced as well as novice cooks the desire, confidence and inspiration to get cooking. Ramsay will offer simple, accessible recipes with a "wow" factor. Gordon has travelled the world from India and the Far East to LA and Europe, and the recipes in this book will draw all these culinary influences together to show us simple, vibrant and delicious recipes that reflect the way we eat today. For example: Miso braised salmon fillet with Asian vegetables, Pork and Bacon slider with home made bbq sauce, Curried Sweetcorn Soup, Wild Mushroom Risotto Arrancini, and Baked Lemon Cheesecake with Raspberries. Each chapter will concentrate on a different area of cooking--from the classics to the secret of cooking with Chili and spice, through roasting, baking, and helpful sections on cooking good food for less and cooking for a crowd. Woven into the book will be useful tricks and tips--from ways to save time and money, to cleaning and prepping ingredients, to pan frying like a pro. Stuffed full of delicious recipes, invaluable tips and lashings of Gordon's trademark cheeky wit, Gordon Ramsay's Home Cooking is the ultimate cooking lesson from the ultimate chef.

The Food Lab: Better Home Cooking Through Science

Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
ISBN 13 : 0393249867
Total Pages : 1645 pages
Book Rating : 4.3/5 (932 download)

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Book Synopsis The Food Lab: Better Home Cooking Through Science by : J. Kenji López-Alt

Download or read book The Food Lab: Better Home Cooking Through Science written by J. Kenji López-Alt and published by W. W. Norton & Company. This book was released on 2015-09-21 with total page 1645 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Mastering the Art of French Cooking, Volume 1

Author : Julia Child
Publisher : Knopf
ISBN 13 : 0307958175
Total Pages : 857 pages
Book Rating : 4.3/5 (79 download)

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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

The Smitten Kitchen Cookbook

Author : Deb Perelman
Publisher : Knopf
ISBN 13 : 0307961060
Total Pages : 696 pages
Book Rating : 4.3/5 (79 download)

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Book Synopsis The Smitten Kitchen Cookbook by : Deb Perelman

Download or read book The Smitten Kitchen Cookbook written by Deb Perelman and published by Knopf. This book was released on 2012-10-30 with total page 696 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!

How to Cook Everything: The Basics

Author : Mark Bittman
Publisher : HarperCollins
ISBN 13 : 0544186966
Total Pages : 501 pages
Book Rating : 4.5/5 (441 download)

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Book Synopsis How to Cook Everything: The Basics by : Mark Bittman

Download or read book How to Cook Everything: The Basics written by Mark Bittman and published by HarperCollins. This book was released on 2013-03-07 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.

100 Techniques

Author : America's Test Kitchen
Publisher : America's Test Kitchen
ISBN 13 : 1948703165
Total Pages : 301 pages
Book Rating : 4.9/5 (487 download)

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Book Synopsis 100 Techniques by : America's Test Kitchen

Download or read book 100 Techniques written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2020-04-07 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Absolute Best Way to Do Almost Anything in the Kitchen The first book on technique from America's Test Kitchen showcases 100 groundbreaking techniques that will transform your cooking life, paired with more than 200 creative, modern recipes that put the techniques into real-world, home-kitchen practice. From making the most tender burger patties to grill-roasting a leg of lamb, from making pan sauces for cutlets to simmering homemade duck confit, from griddling the fluffiest pancakes to tempering chocolate, making caramel, and baking French pastry, the test cooks of ATK shine their spotlight on simpler, smarter, foolproof strategies. The first section, Essentials Every Home Cook Should Know, covers core techniques. Learn why it's crucial to season with salt properly before and during cooking for the best Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp. Cook any piece of salmon to silky perfection through our high-low roasting technique. The middle section, Techniques You Didn't Know You Couldn't Live Without, includes techniques we developed from an unexpected angle of discovery. Bake crusty, golden, bubbly-topped pizza by using a skillet. Fry easy, restaurant-quality homemade French fries by starting the potatoes in room-temperature oil. The final section, The Bucket List, gives you the know-how to make dreamed-about projects come true. Barbecue true Texas beef ribs in a standard kettle grill. Cure your own bacon or gravlax in your refrigerator. Bake, assemble, and decorate a show-stopping layer cake for any special occasion.

The Flavor Equation

Author : Nik Sharma
Publisher : Chronicle Books
ISBN 13 : 145218285X
Total Pages : 361 pages
Book Rating : 4.4/5 (521 download)

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Book Synopsis The Flavor Equation by : Nik Sharma

Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Solo: the Joy of Cooking for One

Author : Signe Johansen
Publisher : Bluebird
ISBN 13 : 1529064945
Total Pages : 0 pages
Book Rating : 4.5/5 (29 download)

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Book Synopsis Solo: the Joy of Cooking for One by : Signe Johansen

Download or read book Solo: the Joy of Cooking for One written by Signe Johansen and published by Bluebird. This book was released on 2021-03-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Many of us cook for one on a regular basis - isn't it time we became more selfish in the kitchen? Celebrating the joy of self-reliance and self-sufficiency, Signe Johansen shares 80 fabulous recipes for happy solo cooking. Beautifully photographed and designed, the cookbook includes a range of tasty and uncomplicated no-cook fast food and one-pot dishes to transform your daily routine. Signe shows how to make big batch recipes that you can reinvent and enjoy throughout the week. There's also a chapter with more adventurous recipes for when time is on your side. Packed with advice for keeping a streamlined larder and tips for late-night fridge foraging, Solo: The Joy of Cooking for One will inspire you to cook delicious food, every day."--

Salt, Fat, Acid, Heat

Author : Samin Nosrat
Publisher : Simon and Schuster
ISBN 13 : 1476753830
Total Pages : 480 pages
Book Rating : 4.4/5 (767 download)

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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.

Serious Eats

Author : Ed Levine
Publisher : Three Rivers Press
ISBN 13 : 030772087X
Total Pages : 370 pages
Book Rating : 4.3/5 (77 download)

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Book Synopsis Serious Eats by : Ed Levine

Download or read book Serious Eats written by Ed Levine and published by Three Rivers Press. This book was released on 2011-11-01 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: A foodie's guide culled from the popular SeriousEats.com online community combines favorite recipes with lists of top-recommended eating spots, guides to regional food styles and unpretentious tips on how to eat well while traveling. Original.