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Author : Anthony Bourdain
Publisher : A&C Black
Page : 306 pages
File Size : 47,5 Mb
Release : 2010-06-07
Category : Biography & Autobiography
ISBN : 9781408809143
Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller.
Author : Tom Jaine
Publisher : Unknown
Page : 0 pages
File Size : 45,8 Mb
Release : 1987
Category : Cooking
ISBN : 090732536X
Author : Michael Pollan
Publisher : Penguin UK
Page : 480 pages
File Size : 51,6 Mb
Release : 2013-04-23
Category : Technology & Engineering
ISBN : 9780141975634
THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.
Author : Tom Jaine
Publisher : Oxford Symposium
Page : 140 pages
File Size : 43,5 Mb
Release : 1987
Category : Congresses
ISBN : 9780907325369
The papers are mainly devoted to fats and oils, although other cooking mediums are explored.
Author : Jeff Potter
Publisher : "O'Reilly Media, Inc."
Page : 433 pages
File Size : 42,7 Mb
Release : 2010-07-20
Category : Cooking
ISBN : 9781449396039
Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
Author : Jennifer Segal
Publisher : Clarkson Potter
Page : 289 pages
File Size : 55,7 Mb
Release : 2021-09-14
Category : Cooking
ISBN : 9780593231838
NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.
Author : Indiana Horticultural Society. Meeting
Publisher : Unknown
Page : 198 pages
File Size : 52,9 Mb
Release : 1882
Category : Fruit-culture
ISBN : WISC:89030567762
Author : Canada. Patent Office
Publisher : Unknown
Page : 1116 pages
File Size : 49,6 Mb
Release : 1915
Category : Copyright
ISBN : CHI:098132980
Author : Alexander Joseph Bondurant,Bennett Battle Ross,C. A. Cary,James Clayton,James T. Anderson,John Moore Stedman,Patrick Hues Mell
Publisher : Unknown
Page : 560 pages
File Size : 40,5 Mb
Release : 1893
Category : Agriculture
ISBN : UIUC:30112043919858
Author : Alabama Agricultural Experiment Station
Publisher : Unknown
Page : 1162 pages
File Size : 42,8 Mb
Release : 1891
Category : Electronic
ISBN : HARVARD:HXHR2X
Author : Paul Kahan,Perry Hendrix,Rachel Holtzman
Publisher : Lorena Jones Books
Page : 288 pages
File Size : 53,8 Mb
Release : 2019-10-15
Category : Cooking
ISBN : 9780399578595
Celebrated chef Paul Kahan's game plan and recipe repertoire of rustic, super-delicious, low-stress food to cook for gatherings. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Chicago chef Paul Kahan is legendary for cooking up amazing food at home while everyone--including him--is hanging out in the kitchen, talking, and having a great time. Cooking for Good Times shares Kahan's best secrets for low-stress cooking for friends and family, using his program of twelve basic actions to mix and match (such as "Roast Some Roots, "Make Some Grains," "Braise a Pork Shoulder," and "Make a Simple Dessert"). In every chapter, Kahan gives six to eight customizations for each core recipe for ways to make dishes seem new. Simple recommendations for wine and beer styles to pour remove the fuss over beverage options. With recipes ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Roasted Cauliflower and Oranges and Steak with Radicchio and Honey-Roasted Squash, plus more than 125 mouth-watering photographs, Kahan's playbook is guaranteed to make hosting more relaxing, fun, and delicious.
Author : Chris Shepherd,Kaitlyn Goalen
Publisher : Clarkson Potter
Page : 290 pages
File Size : 41,8 Mb
Release : 2019-09-03
Category : Cooking
ISBN : 9781524761264
The James Beard Award–winning chef of Underbelly Hospitality, a champion of Houston’s diverse immigrant cooks—Vietnamese, Korean, Mexican, Indian, and more—shows you how to work with their flavors and cultures with respect and creativity. JAMES BEARD AWARD FINALIST Houston’s culinary reputation as a steakhouse town was put to rest by Chris Shepherd, the Robb Report’s Best Chef of the Year. A cook with insatiable curiosity, he’s trained not just in fine-dining restaurants but in Houston’s Korean grocery stores, Vietnamese noodle shops, Indian kitchens, and Chinese mom-and-pops. His food, incorporating elements of all these cuisines, tells the story of the city, and country, in which he lives. An advocate, not an appropriator, he asks his diners to go and visit the restaurants that have inspired him, and in this book he brings us along to meet, learn from, and cook with the people who have taught him. The recipes include signatures from his restaurant—favorites such as braised goat with Korean rice dumplings, or fried vegetables with caramelized fish sauce. The lessons go deeper than recipes: the book is about how to understand the pantries of different cuisines, how to taste and use these flavors in your own cooking. Organized around key ingredients like soy, dry spices, or chiles, the chapters function as master classes in using these seasonings to bring new flavors into your cooking and new life to flavors you already knew. But even beyond flavors and techniques, the book is about a bigger story: how Chris, a son of Oklahoma who looks like a football coach, came to be “adopted” by these immigrant cooks and families, how he learned to connect and share and truly cross cultures with a sense of generosity and respect, and how we can all learn to make not just better cooking, but a better community, one meal at a time.
Author : Lindsay-Jean Hard
Publisher : Workman Publishing
Page : 217 pages
File Size : 48,8 Mb
Release : 2018-10-30
Category : Cooking
ISBN : 9780761193036
“A whole new way to celebrate ingredients that have long been wasted. Lindsay-Jean is a master of efficiency and we’re inspired to follow her lead!” —Amanda Hesser and Merrill Stubbs, cofounders of Food52 In 85 innovative recipes, Lindsay-Jean Hard—who writes the “Cooking with Scraps” column for Food52—shows just how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure. Here’s how to put those seeds, stems, tops, rinds to good use for more delicious (and more frugal) cooking: Carrot greens—bright, fresh, and packed with flavor—make a zesty pesto. Water from canned beans behaves just like egg whites, perfect for vegan mayonnaise that even non-vegans will love. And serve broccoli stems olive-oil poached on lemony ricotta toast. It’s pure food genius, all the while critically reducing waste one dish at a time. “I love this book because the recipes matter...show[ing] us how to utilize the whole plant, to the betterment of our palate, our pocketbook, and our place.” —Eugenia Bone, author of The Kitchen Ecosystem “Packed with smart, approachable recipes for beautiful food made with ingredients that you used to throw in the compost bin!” —Cara Mangini, author of The Vegetable Butcher
Author : Anonim
Publisher : Unknown
Page : 676 pages
File Size : 41,8 Mb
Release : 1890
Category : Electronic
ISBN : STANFORD:24504133078
Author : Bessie Brooks West,LeVelle Wood
Publisher : Unknown
Page : 704 pages
File Size : 42,7 Mb
Release : 1955
Category : Food handling
ISBN : CORNELL:31924000449847