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The Well-Seasoned Skillet by Kimberly McCallie Pdf
Create gourmet meals in minutes--no expensive kitchen equipment required! With just one piece of cookware you can enjoy mouthwatering appetizers, snacks, side dishes, and entrees. Clean up is so simple, you'll be done in under five minutes. Try recipes like Chicken Pot Pie Dumplings or Buffalo Shrimp Pasta with all of the flavor for a fraction of the effort.
Capture the spirit of Southern cooking without financial sacrifice! This book contains easy tips for tasty Southern dishes meals like Honey Lime Cilantro Wings, Grits-Stuffed Shrimp, and Pecan Pie. You'll even find advice for using leftovers and pantry staples to whip up a delicious Dixie meal. Enjoy the comfort and hospitality of the South-no matter where you live or what your budget!
The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt Pdf
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.
Warm, crumbly cornbread. Chicken sizzling in the pan. Childhood memories filled with delicious, home-cooked dishes and your family there to enjoy it with you. Cast iron's popularity faded in the '70s—replaced by chemically processed cookware—but today's cooks are reigniting a passion for wholesome cast-iron-cooked meals. This ain't your grandma's kitchen—caring for and cooking with cast iron is easy, healthy, and totally Pinterest worthy. In Modern Cast Iron, self-proclaimed cast-iron connoisseur Ashley L. Jones recaptures the ease and joy of cooking with cast-iron cookware. Jones introduces readers to the best brands and types of cast-iron cookware to fulfill any cook's needs. She offers detailed tips and tricks for rescuing old, rusted pans and keeping them properly seasoned, and she shares recommendations for the best cooking oil for every recipe. With Jones's help, both experienced and beginner cooks will be able to rival grandma's cooking. Chock-full of stories from Jones's own childhood growing up with cast-iron meals, as well as recipe after tantalizing recipe—from breakfast quiche to gluten-free meals and beautiful blueberry cobbler—Modern Cast Iron explores the countless ways that cast iron benefits health and happiness. A comprehensive guide to all things cast iron and home-style cookin', Modern Cast Iron offers a new way for cooks to spice up the kitchen using all-natural tools and ingredients.
Hardcore Carnivore is a protein-packed cookbook for meat lovers everywhere. From slow smoked barbecue ribs to perfect cowboy steaks Jess Pryles's recipes are meaty winners. Including an intro section on the tricks of the trade and a collection of foundations and finishes at the end, this book will have you cooking meat like a seasoned pro. Australian by birth, Texan by choice, Jess Pryles is a professional Hardcore Carnivore and co-founder of the Australasian Barbecue Alliance. She's a cook, author and food personality, with a particular penchant for steak and bourbon.
TASTE CANADA AWARDS GOLD WINNER AND NATIONAL BESTSELLER Beloved home cook, television star, and bestselling author Mary Berg is back with 100 seasonal recipes to inspire your year and delight your palate. For Mary, cooking meals to enjoy with family is a constant source of joy, no matter the day or time of year. But as for what those meals include? Well, that’s what makes it fun. As the seasons change, so does the food Mary craves and cooks. Sometimes it’s based on what’s available at the farmers’ market, other times it’s based on the weather or how she feels on a particular day. Well Seasoned is a cookbook to celebrate friends and family, giving readers a peek into how Mary cooks over the course of a year. SPRING is Crisp, Light, and Lively with Green Risotto, White Wine Coq au Vin, and Pistachio Sponge Cakes with Matcha Cream SUMMER is Bright, Fresh, and Classic with Cottage Pancakes, Grilled Summer Squash Pizza, and Neapolitan Ice Cream Cake AUTUMN is Cozy, Hearty, and Nostalgic with Baked Meatballs with Pesto and Ricotta, Curried Shrimp Orzo, and Pumpkin Pecan Pudding WINTER is Rich, Savory, and Celebratory with Everything Bagel Drop Biscuits, Roasted Fennel and Beet Salad, and Eggnog Basque Cheesecake The recipes in this book range from easy weeknight meals to more elaborate weekend feasts, but all of them share Mary’s simple instructions and warm style. With Mary’s guidance and encouragement, you’ll find beautiful recipes to nourish yourself and your family all year long.
*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
The Cast Iron Skillet Cookbook, 2nd Edition by Sharon Kramis,Julie Kramis Hearne Pdf
With 95 delicious recipes for one-pan meals, this best-selling cookbook proves the cast iron skillet is the home cook’s secret weapon for making flavorful, versatile dishes. Learn the ins and outs of using a cast iron skillet—from seasoning and cleaning to cooking tantalizing recipes. Fusing new and traditional recipes full of farm-fresh produce and ingredients, mother-daughter team Sharon Kramis and Julie Kramis Hearne show you how to make delicious food in this versatile, inexpensive skillet. Recipes include: • Dungeness Crab Cakes with Tarragon Aioli • Dutch Baby (puffed pancake with lemon and powdered sugar) • Grilled Prosciutto-Wrapped Radicchio • Warm Pear Upside Down Cake • And many more! Filled with color photographs and easy recipes, this cast iron skillet cookbook will make new family favorites of delicious one-pan meals.
Learn to cook it all in cast iron! The cast-iron skillet is a sturdy, versatile, traditional kitchen workhorse that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and otherwise it stays in the back of the cabinet. In this new cookbook, the editors of Cook's Country will show you everything you need to know about cast-iron cookware and the many (and often surprising) dishes you can cook and bake in this multitasker of a pan, from the classic dishes everyone knows and loves like steak, perfect fried eggs, and cornbread, to innovative and inspiring recipes like skillet apple pie, pizza, and cinnamon swirl bread. Learn about this cast iron's history and what makes it uniquely American and let us show you how to shop for, season, care for, and clean this perfect pan.
Once Upon a Chef: Weeknight/Weekend by Jennifer Segal Pdf
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.
A Well-seasoned Kitchen by Sally Clayton,Lee Clayton Roper Pdf
By mother and daughter, Sally Clayton and Lee Clayton Roper, A Well-Seasoned Kitchen is a gold medal-winning treasury of over 180 delicious recipes, creative menus, beautiful 4-color photos and poignant memories of cooking and entertaining together. This unique book is ideally suited for today's modern cook who juggles a busy life but finds joy in preparing meals for others. Each recipe is handpicked and tested for uncomplicated preparation, sophistication and exquisite flavor.
The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'
“There's no one better to offer instruction on how to use the most essential, versatile item in your kitchen.”—Grub Street The cast-iron skillet has been a humble workhorse used for generations to crisp bacon perfectly and fry chicken; now use it to turn out tender scones, cakes, and breads. A curious home cook, Charlotte Druckman has figured out every trick for this versatile pan. Heat the skillet for a few minutes, add some butter to sizzle, and you can brown cheesy arepas, get a crunchy crust on a kimchi-topped hoecake, or blister naan right on the stovetop. Or preheat the pan in the oven and you’re ready to bake no-knead pizza, the gooiest sticky buns, and even a cornflake-milk layer cake. With beautiful photographs, tips for seasoning cast iron, and info on collecting vintage pieces, this book makes cooking so much fun that your skillet will never see the cupboard. “A must-own book. Druckman’s creations leap off the page, and better yet, inspire you to grab a skillet.” —San Francisco Chronicle
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
Stylish and functional cast-iron cookware is prized for its versatility, durability, and exceptional heating capabilities. Now home cooks can get the most out of their cast-iron collection with over 40 recipes for the Dutch oven, skillet, and more. Whether it’s your grandmother’s well-seasoned black skillet or the brightly colored enameled pot you received as a wedding present, cast iron is the perfect choice for nearly any cooking task. You can use a Dutch oven to slow-simmer chicken until meltingly tender; a heavy frying pan to sear steaks to a juicy, browned finish; a ridged stove-top grill pan to cook golden and oozing cheese sandwiches; and a sturdy roasting pan to caramelize sweet root vegetables in the oven. Organized by type of cookware, each chapter shows the many ways to use these popular pots and pans, adored by professional chefs and home cooks alike. More than 40 tempting recipes are included, many of which boast beautiful, full-color photographs. From a hearty vegetable frittata and spicy beef chili to comforting lemon-herb chicken and decadent chocolate bread pudding, this book offers recipes for every meal of the day. Sample Recipes: Dutch Ovens & Braisers Olive oil–braised potatoes with herbs Brussels sprouts with bacon & onions Herbed beef stew Southern-style fried chicken Garlic-braised chicken Asian-style braised short ribs Rustic walnut no-knead bread Berry cobbler Frying Pans Tomato, arugula & goat cheese frittata Dutch baby with cinnamon pears Zucchini fritters with herbed yogurt Jalapeño-cheddar corn bread Grill Pans Summer vegetables with balsamic Fish tacos with mango salsa Chicken under a brick Three-cheese panini Peaches with cardamom honey Baking, Roasting & Gratin Pans Breakfast strata Potato & chard gratin Macaroni & cheese with bread crumbs Meat lasagna Rhubarb & apple crumble
