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Two Chefs, One Catch by Bernard Guillas,Ronald Oliver Pdf
Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook. The more than 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation as well as engaging anecdotes and stories conveying the Chefs’ culinary expertise and insatiable cultural curiosity. With an eye to making cooking seafood both easy and rewarding, the recipes are high in nutrition, low in fat, and astounding in flavor. Inspired by their travels around the globe, these passionate chefs have created such imaginative combinations as: Ahi Tuna Tiger Eye with Spicy Cashew Sauce, Quick Easy Bouillabaise, Shrimp Andouille Lollipops, Leek Parsley Coated Halibut with Oven Roasted Tomatoes, and more. Each dish is beautifully photographed in full color by top photographer Marshall Williams.
Around the Fire by Greg Denton,Gabrielle Quiñónez Denton,Stacy Adimando Pdf
One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon. Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes—inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox—that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za’atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend. — Mother Jones Best Cookbooks of 2016
Own Your Kitchen by Anne Burrell,Suzanne Lenzer Pdf
In this follow-up to her spectacular bestselling debut Cook Like a Rock Star, Food Network chef and host Anne Burrell shows you not just how to keep rocking in the kitchen, but how to cook like you own it with 100 recipes to get you comfortable with dozens of essential techniques. Taking control in the kitchen means mastering flavors and constantly keeping an eye on what Anne calls "QC" (quality control). It starts with learning the power of great ingredients (how quality olive oil and salt can transform an everyday dish), understanding the tools in your kitchen, and getting your mise en place ready before diving into a recipe. Anne shows you how to apply these skills to a slew of delicious, high-brow/low-stress recipes that get you out of a cooking rut, so you can keep surprising yourself in the kitchen. POC (piece of cake)! Try out your new skills with classic bistro fare, such as Grilled Hanger Steak, Fish and Chips, or simple dishes, like Mushroom Soup with Bacon, and Shrimp in Garlic Oil and Chiles. Master roasting with a Hawaiian pork dish, have fun with spices making chicken roti, for a casual bite there’s her Sicilian Tuna, Caponata, Provolone & Arugula Panino. Each dish—whether firsts, seconds, sides, brunch, sandwiches or desserts—is accessible yet teaches a range of techniques and embraces tantalizing flavors. And they all share Anne’s secrets to great home cooking. Here is Anne at her most personal—complete with her enthusiastic, sassy approach to how to get the most out of ingredients and whip up irresistibly delicious dishes that she likes to cook at home. So cook these recipes, master them, and then you will OWN YOUR KITCHEN!
“Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life” (New York Times Book Review). First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen. Winner of the Fortnum and Mason’s Debut Food Book Award Shortlisted for the 2018 Andre Simon Food & Drink Book of the Year BBC Radio 4 Food Programme Best Foodbooks of 2018 Times Best Food Books of 2018 Financial Times Summer Food Books of 2018 “A contemplation of cooking and eating, a return to the great tradition of food writing inspired by M.F.K. Fisher’s The Gastronomical Me . . . Eagle writes with a wit and sharpness that can turn a chapter on fermenting pickles into a riff on death and decay while still making it seem like something you would like to put in your mouth.” —Mark Haskell Smith, Los Angeles Times “In two dozen short chapters linked like little sausages, he serves up a bounty of fresh, often tart opinions about food and cooking . . . Eagle is a natural teacher; his enthusiasm and broad view of food preparation is both instructive and inspiring . . . Eagle’s prose, while conversational in tone, is as crafted and layered as his cuisine. Never bland, it is also brightly seasoned with strong opinions . . . Rare among food writing, this book is bound to change the way you think about your next meal.” —Heller McAlpin, Christian Science Monitor
From the author of the Fortnum & Mason Debut Food Book of 2019, Summer's Lease looks at the cooking techniques we use instead of heat which, in letting us step away from the stove, lend themselves perfectly to summer eating: breaking, salting, souring and ageing. The long dog days of a tiring summer are no time to be a cook. A few charred sardines are of course a wonderful thing, but there the grill sits, pouring out heat into the already-hot kitchen; anyone with any sense who wants charred sardines is somewhere close to the seaside.... It is a time when you might, if you weren’t so hot, wonder what it means to cook at all. Is there cooking without fire...? We understand that when we say something is cooked, we mean it has been heated; but we also understand that a cook does much more than just cooking. The chopping, the beating, the marinating, the dressing... What cooks do is best defined not by the word “cooking”, but by the idea of metamorphosis. Cooks transform ingredients. Through recipes and meanderings, award-winning food writer Thom Eagle explores what it means to create dishes without a reliance on fire and flame, and offers a unique and tantalising glimpse inside the mind of a chef.
For more than two decades, customers have lined up outside the doors of west coast chef Isabel Cruz’s three popular restaurants. Cruz, who is known for her innovative and healthy twist on traditional Latin fare, balances her ingredients to cook the delicious food that she, her family, and her restaurant patrons love. This book is full of simple, easy-to-make recipes with the Latin flavors you’ll love producing in your own kitchen. Some recipes included are: Three Piggies Tacos (carnitas, bacon, and chicharrón) Crispy Tofu with Cilantro Lime Sauce and Mango Salsa Salmon with Papaya-Mango-Mint-Salsa Char-Grilled Rack of Lamb with Cinnamon and Cumin Green Chile Posole with Pork And many more! By creatively blending Latin and Asian cuisine Cruz creates flavorful and health-conscious meals. In The Latin Table, Cruz shares her signature recipes and award-winning cocktails from her restaurants, teaching home chefs how to easily prepare flavorful Latin meals at home.
Author : Jeff Herman Publisher : New World Library Page : 642 pages File Size : 55,6 Mb Release : 2014-11-01 Category : Language Arts & Disciplines ISBN : 9781608683093
Jeff Herman's Guide to Book Publishers, Editors & Literary Agents by Jeff Herman Pdf
If you want to get published, read this book! Jeff Herman’s Guide unmasks nonsense, clears confusion, and unlocks secret doorways to success for new and veteran writers! This highly respected resource is used by publishing insiders everywhere and has been read by millions all over the world. Jeff Herman’s Guide is the writer’s best friend. It reveals the names, interests, and contact information of thousands of agents and editors. It presents invaluable information about more than 350 publishers and imprints (including Canadian and university presses), lists independent book editors who can help you make your work more publisher-friendly, and helps you spot scams. Jeff Herman’s Guide unseals the truth about how to outsmart the gatekeepers, break through the barriers, and decipher the hidden codes to getting your book published. Countless writers have achieved their highest aspirations by following Herman’s outside-the-box strategies. If you want to reach the top of your game and transform rejections into contracts, you need this book! Jeff Herman’s Guide will educate you, inspire you, and become your virtual entourage at every step along the exhilarating journey to publication. Ask anyone in the book business, and they will refer you to Jeff Herman’s Guide. NEW for 2015: Comprehensive index listing dozens of subjects and categories to help you find the perfect publisher or agent.
Transplanted Canadian, New Yorker writer and author of Paris to the Moon, Gopnik is publishing this major new work of narrative non-fiction alongside his 2011 Massey Lecture. An illuminating, beguiling tour of the morals and manners of our present food manias, in search of eating's deeper truths, asking "Where do we go from here?" Never before have so many North Americans cared so much about food. But much of our attention to it tends towards grim calculation (what protein is best? how much?); social preening ("I can always score the last reservation at xxxxx"); or graphic machismo ("watch me eat this now"). Gopnik shows we are not the first food fetishists but we are losing sight of a timeless truth, "the table comes first": what goes on around the table matters as much to life as what we put on the table: families come together (or break apart) over the table, conversations across the simplest or grandest board can change the world, pain and romance unfold around it--all this is more essential to our lives than the provenance of any zucchini or the road it travelled to reach us. Whatever dilemmas we may face as omnivores, how not what we eat ultimately defines our society. Gathering people and places drawn from a quarter century's reporting in North America and France, The Table Comes First marks the beginning a new conversation about the way we eat now.
What if you could look at any recipe and instantly grasp the technique involved in its cooking, the time it would take to prepare, and all the equipment needed? By demonstrating that all cooking breaks down into five simple procedures and by helping you master them, Chef on Fire enables you to look at any recipe and instantly grasp the technique involved, the time it would take to prepare, and all the equipment needed. Cutting through the inundation of information presented by many cookbooks, Chef Carey drives home one principle: there are only five things you can do to food with heat.
Heroes of Hastovia Book 1: The First Adventure by Mark Boutros Pdf
Will Karl find his true home before he’s killed by a crazed Man-Hawk? Karl’s had a rotten week. He lost another job, a tyrant Man-Hawk invaded the only place he ever called home, and to make things worse, a greedy parrot just revealed that Karl isn’t who he thinks he is. Clueless and hopeless, Karl has to find a portal to his real home before he’s captured. Luckily he has the help of an Oaf, obsessed with revenge but incapable of killing, and Questions, the last of her kind who can only talk in questions. And so Karl’s adventure begins. He’s forced to explore a magical world that terrifies him. He'll make friends, enemies and put his hand in dragon dung. It’s an adventure he doesn’t want to be on, but one which will change his life… forever. International Emmy nominated writer, Mark Boutros, brings you a warm, humorous and sometimes dark fantasy about friendship, featuring magic, monsters, morons and more. PRAISE FOR HEROES OF HASTOVIA: "The story has the perfect balance of fantasy and comedy, making this book an unputdownable page turner....I still don't know what an eye sneeze is, maybe one day i'll know. If you like Roald Dahl and Terry Pratchett, this is for you!" By Pixie Britton, author of Kill or Cure “Mark has found the perfect sense of balance between fantasy and comedy and wove them together to make this book a page-turner (I read this in a day). You will honestly be swept away in the wonderfully whimsical world of this book and will eagerly be right alongside our bunch of misfits for the ride. To see the world as they do and come in contact with some magnificent creatures.” By Lauren Reads Join the three-part fantasy comedy adventure!
Winning the Heart of Your Stepchild by Robert G. Barnes Pdf
"I've got the love to give. Now how can I get my stepchild to accept it?" Does that question sound familiar? Whether you are presently a stepparent, a dating single parent, or in the courtship stage before marriage, the challenge of blending families is one of the most difficulty you will ever face. Winning the Heart of Your Stepchild is a hands-on guidebook for today's men and women who face the special challenge of blending families. Because children must process so many emotions and thoughts -- guilt over the divorce, unrealistic expectations, a sense of panic or fear -- parents must learn to interpret those feelings and behaviors for any new family to succeed. This book shows how to - create an open atmosphere in the home - give reassuring answers to a child's questions - become a strong team with your new spouse - deal with the inevitable challenge to a new authority figure - build a foundation of love, understanding, and personal discipline that will make your new family special. Winning the Heart of Your Stepchild provides an indispensable road map for new moms and dads who want one vibrant, happy, blended family.
Catalogues nearly two hundred of the most useful culinary techniques, providing detailed, step-by-step descriptions and illustrations of basic skills and procedures in kitchen and dining room
