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Dinner for Everyone: 100 Iconic Dishes Made 3 Ways--Easy, Vegan, ...
by Mark Bittman

Language

English

Pages

424

Publication Date

February 12, 2019

Product Description
Customer Reviews
<b><b>The first major new work from the man who taught America <i>How to Cook Everything</i> is truly the one book a cook needs for a perfect dinner--easy, fancy, or meatless, as the occasion requires.</b></b><br /><br /><b>NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY <i>LIBRARY JOURNAL</i></b><br /><br />Mark Bittman is revered for his simple, straightforward, and flexible approach to everyday cooking. In <i>Dinner for Everyone</i>, he shares 100 essential main dishes, each with easy, vegan, and all-out recipes as the mood or occasion requires. These 300 all-new recipes, accompanied by more than 100 full-color photographs, form a diverse collection that includes quick meals for busy weeknights (hearty soups, tacos, and one-pot pastas), creative plant-based fare that will please both vegans and non-vegans alike (lemon polenta with mushroom ragu, pomegranate-glazed eggplant, or cauliflower tinga tacos), and impressive dishes perfect for entertaining (handmade noodles and even your Thanksgiving centerpiece). Whatever the experience level, craving, or time constraint, home cooks will find exactly what they need to prepare all their favorites with confidence and enthusiasm. Rooted in Mark's philosophy of using efficient cooking techniques, fresh ingredients, and basic equipment--and written in his signature to-the-point style--<i>Dinner for Everyone</i> is a one-stop, indispensable reference for life's ultimate question: What's for dinner?
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
by Samin Nosrat

Language

English

Pages

436

Publication Date

April 25, 2017

Product Description
Customer Reviews
<b>Now a Netflix series!</b><br /> <br /> <b><i>New York Times</i> Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards </b><br /> <br /> <b>Named </b><b>one of the Best Books of 2017 by: NPR, BuzzFeed, <i>The</i> <i>Atlantic</i>, <i>The </i><i>Washington Post</i>, <i>Chicago Tribune</i>, <i>Rachel Ray Every Day</i>, <i>San Francisco Chronicle</i>, Vice Munchies, Elle.com, <i>Glamour</i>, Eater, <i>Newsday, Minneapolis Star Tribune</i>,<i> The Seattle Times</i>, <i>Tampa Bay Times</i>, Tasting Table, <i>Modern Farmer</i>, <i>Publishers Weekly,</i> and more.</b><br /> <br /> A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared 鈥淎merica鈥檚 next great cooking teacher鈥?by Alice Waters.<br /><br />In the tradition of <i>The Joy of Cooking</i> and <i>How to Cook Everything</i> comes <i>Salt, Fat, Acid, Heat</i>, 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鈥擲alt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food鈥攁nd anything you cook will be delicious. By explaining the hows and whys of good cooking, <i>Salt, Fat, Acid, Heat</i> 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. <br /> <br />Echoing Samin鈥檚 own journey from culinary novice to award-winning chef, <i>Salt, Fat Acid, Heat</i> 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鈥攁nd dozens of variations鈥攖o put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. <br /> <br />Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, <i>Salt, Fat, Acid, Heat</i> will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you鈥檒l ever need. <br /> <br />With a foreword by Michael Pollan.
Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain

Language

English

Pages

321

Publication Date

December 10, 2008

Product Description
Customer Reviews
<b>Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout <i>New York Times</i> bestseller <i>Kitchen Confidential</i>.</b><br /><br />Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop 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.<br /><br />Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas...
by Niki Segnit

Language

English

Pages

400

Publication Date

December 01, 2010

Product Description
Customer Reviews
<b>鈥淎 perfect reference for the aspiring foodie.鈥?鈥?lt;i>Chicago Tribune</i></b><br /><b><br /></b><b>Winner of the Andr茅 Simon Award * Observer Best Books of the Year * Guild of Food Writers Best First Book Award</b><br /><b><br /></b><b>A complete guide to the 99 most essential ingredients and their numerous flavor combinations, offering inspiration for the cook who has everything.</b><br /><br />Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways. In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen. <br /><br />Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings. Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and 200 recipes, <i>The Flavor Thesaurus </i>is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.
Mastering the Art of Japanese Home Cooking
by Masaharu Morimoto

Language

English

Pages

288

Publication Date

November 08, 2016

Product Description
Customer Reviews
<p>The revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. </p><p>Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In <em>Mastering the Art of Japanese Home Cooking</em>, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. </p><p>Chef Morimoto reveals the magic of authentic Japanese food鈥攖he way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, <em>Mastering the Art of Japanese Home Cooking</em> brings home cooks closer to the authentic experience of Japanese cuisine than ever before. </p><p>And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details鈥攖he right ratios of ingredients in sauces, the proper order for adding seasonings鈥攖hat make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.</p><p>Photography by Evan Sung</p>
The Chef Next Door: A Pro Chef's Recipes for Fun, Fearless Home C...
by Amanda Freitag

Language

English

Pages

319

Publication Date

September 29, 2015

Product Description
Customer Reviews
<p>Improve your confidence and add joy to your home cooking with this beautiful, practical, full-color cookbook filled with information, techniques, and more than 100 recipes from the Food Network favorite and critically acclaimed chef of New York鈥檚 Empire Diner restaurant.</p><p>Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Network鈥檚 Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn鈥檛 alone!</p><p>She set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. <em>The Chef Next Door</em> teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef鈥攖o consider seasonality, balancing flavors, understanding the steps, and learning how to improvise鈥攖o create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you.</p><p>You鈥檒l find everything from the basics鈥攕auces, marinades, stocks, and rubs鈥攖o first impressions, salads, and easy dinner recipes, and will even become skilled in making 鈥淭he Scary Stuff鈥濃€攔ecipes that may seem out of reach but are not. With <em>The Chef Next Door</em>, you鈥檒l be able to dazzle friends and family with a diverse range of dishes, such as Spinach Feta Pies, Kale and Farro Salad with Aged Goat Cheese, Lusty Lemon Chicken, Pop鈥檚 Beer-Braised Bold Beef Stew, Mediterranean Potato Salad, Marinated Artichokes, Cocoa Carrot Cake, and more.</p><p>Filled with beautiful color photographs that show how achievable good food really is, <em>The Chef Next Door</em> makes confident home cooking a breeze.</p>
The Defined Dish: Whole30 Endorsed, Healthy and Wholesome Weeknig...
by Alex Snodgrass

Language

English

Pages

298

Publication Date

December 31, 2019

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER!<br /> Healthy, easy, and delicious recipes from the Defined Dish blog--fully endorsed by Whole30</b><br /><br /> Alex Snodgrass of TheDefinedDish.com is the third author in the popular聽Whole30 Endorsed series. With gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy, this is a cookbook people can turn to after completing a Whole30, when they鈥檙e looking to reintroduce healthful ingredients like tortillas, yogurt, beans, and legumes. Recipes like Chipotle Chicken Tostadas with Pineapple Salsa or Black Pepper Chicken are easy enough to prepare even after a busy day at work. There are no esoteric ingredients in these recipes, but instead聽something to suit every taste, each dish clearly marked if it is聽Whole30 compliant, paleo, gluten-free, dairy-free, and more. Alex includes聽delicious variations, too, such as using lettuce wraps instead of taco shells, to ensure recipes can work for almost any diet. And for anyone looking to stick to their Whole30 for longer, at least sixty of the recipes are fully compliant.
Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto
by Michael Ruhlman

Language

English

Pages

368

Publication Date

October 21, 2011

Product Description
Customer Reviews
<h3><strong>James Beard Award, 2010 winner! 鈥?lt;em>聽Ruhlman's Twenty</em>聽鈥?Redefining how we cook</strong></h3><p><strong>Michael Ruhlman cookbook:</strong>聽Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman.聽<em>Ruhlman's Twenty</em>聽distills Michael Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas鈥攆rom ingredients to processes to attitude鈥攖hat are guaranteed to make every cook more accomplished.</p><p><strong>Learn Michael Ruhlman's twenty key cooking concepts:</strong>聽Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs; Ruhlman reveals how a cook's success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Michael Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts.</p><p><strong>A game-changing James Beard Award winning cookbook:</strong>聽<em>Ruhlman's Twenty</em>聽shows you how he does it in over 300 photographs. Cooks of all levels will revel in Michael Ruhlman s game-changing聽<em>Twenty.</em></p><p><strong>If you liked聽<em>The Food Lab: Better Cooking through Science,</em>聽you'll love聽<em>Ruhlman's Twenty</em></strong></p>
Joy of Cooking: 2019 Edition Fully Revised and Updated
by , Megan Scott

Language

English

Pages

1201

Publication Date

November 12, 2019

Product Description
Customer Reviews
<b>鈥淐ooking shouldn鈥檛 just be about making a delicious dish鈥攐wning the process and enjoying the experience ought to be just as important as the meal itself. The new <i>Joy of Cooking</i> is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.鈥?鈥擩oanna Gaines, author of <i>The Magnolia Table</i></b><br /> <br /><b>鈥淕eneration after generation, <i>Joy </i>has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.鈥?鈥擲amin Nosrat, author of <i>Salt, Fat, Acid, Heat</i></b><br /> <br /><b>In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of <i>Joy of Cooking </i>in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of <i>Joy</i> has been thoroughly revised and expanded by Irma鈥檚 great-grandson John Becker and his wife, Megan Scott.</b><br /><br />John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today鈥檚 home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve <i>Joy</i>鈥檚 coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers鈥?markets and grocery stores.<br /> <br />You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread鈥攁ll retested and faithfully improved鈥攁s well as new favorites like Chana Masala, Beef Rendang, Megan鈥檚 Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. <i>Joy</i>鈥檚 baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannel茅s de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads.<br /> <br />A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za鈥檃tar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail.<br /> <br />This new edition of <i>Joy</i> is the perfect combination of classic recipes, new dishes, and indispensable reference information for today鈥檚 home cooks. Whether it is the only cookbook on your shelf or one of many, <i>Joy</i> is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.
Charcuterie: The Craft of Salting, Smoking, and Curing (Revised a...
by , Brian Polcyn

Language

English

Pages

320

Publication Date

September 03, 2013

Product Description
Customer Reviews
<p><strong>An essential update of the perennial bestseller.</strong></p><br /><p><em>Charcuterie</em> exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, p芒t茅s, and confits. <em>Charcuterie: Revised and Updated</em> will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.</p><br /><p>Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience 鈥渂ecame a fascination that transformed into a quest鈥?to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. 鈥淢y Polish grandma made kielbasa every Christmas and Easter,鈥?he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.</p><br /><p>Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. <em>Charcuterie: Revised and Updated</em> is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including p芒t茅s and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p芒t茅 de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.</p><br /><p>Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, <em>Charcuterie: Revised and Updated</em> remains the undisputed authority on charcuterie.</p>

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