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New cook book
Par Jennifer Darling. 1996
Twelve hundred recipes designed to reflect the healthier eating habits sought by many Americans. After a chapter covering cooking basics,…
twenty sections range from appetizers to vegetables, with nutritional information for each recipe. Where applicable, recipes are marked as quick to prepare or low in fatBest-ever cake decorating
Par Angela Nilsen. 1999
Step-by-step instructions for decorating over 100 cakes in both classic and contemporary designs. Provides basic cake and frosting recipes--royal and…
butter icings, marzipan, and glacé. Describes techniques for creating novelty baked items for special occasions, holidays, and children's parties--elephants, beehives, clowns, and dinosaurs.Essentials of classic Italian cooking
Par Marcella Hazan. 2010
"|Essentials of Italian Cooking| is a culinary bible for anyone looking to master the art of Italian cooking, bringing together…
Marcella Hazan's most beloved books, |The Classic Italian Cook Book| and |More Classic Italian Cooking|, in a single volume. Designed as a basic manual for cooks of all levels of expertise-from beginners to accomplished professionals-it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella's classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food." -- Provided by publisherThe best of Artisan bread in five minutes a day: favorite recipes from BreadIn5
Par Jeff Hertzberg. 2021
"With nearly one million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want…
to bake their own bread, so long as they can do it easily and quickly. But with five very different "Bread in Five" books to choose from, bakers have been asking: "Which one should I get if I want a little of everything: the best of European and American classics, whole-grain recipes, pizza and flatbread, gluten-free, sourdough, and loaves enriched with eggs and butter?" With The Best of Artisan Bread in Five Minutes a Day, Jeff and Zoë have chosen their absolute favorite 80 recipes from all five of their books, bringing them together into a single volume that is the only bread book a baker needs. In addition to old favorites, the book pulls in a few new tricks, tips, and techniques that Jeff and Zoë have learned along the way. With this revolutionary stored-dough technique-along with color and instructional black-and-white photographs-readers can have stunning, delicious bread on day one. The Best of Artisan Bread in Five Minutes a Day will make everyone a baker-with only five minutes a day of active preparation time." -- Provided by publisherThe pleasures of cooking for one
Par Judith Jones. 2009
"From the legendary editor of some of the world's greatest cooks--including Julia Child and James Beard--a passionate and practical book…
about the joys of cooking for one. Here, in convincing fashion, Judith Jones demonstrates that cooking for yourself presents unparalleled possibilities for both pleasure and experimentation: you can utilize whatever ingredients appeal, using farmers' markets and specialty shops to enrich your palate and improve your health; you can feel free to fail, since a meal for one doesn't have to be perfect; and you can use leftovers to innovate--in the course of a week, the remains of beef bourguignon might be reimagined as a ragù, pork tenderloin may become a stir-fry, a cup or two of wild rice produces both a refreshing pilaf and a rich pancake, and red snapper can be reinvented as a summery salad. It's a fulfilling and immensely economical process, one perfectly suited for our times--although, as Jones points out, cooking for one also means we can occasionally indulge ourselves in a favorite treat. Throughout, Jones is both our instructor and our mentor, suggesting basic recipes--such as tomato sauce, preserved lemons, pesto, and homemade stock--that all cooks should have on hand; teaching us how to improvise using an ingenious strategy of building meals through the week; and supplying us with a lifetime's worth of tips and shortcuts. From Child's advice for buying fresh meat to Beard's challenge to beginning crêpe-makers and Lidia Bastianich's tips for cooking perfectly sauced pasta, Jones's book presents a wealth of acquired knowledge from our finest cooks. The Pleasures of Cooking for One is a vibrant, wise celebration of food and enjoying our own company from one of our most treasured cooking experts." -- Provided by publisherCheap, fast, good!: a cookbook
Par Beverly Mills. 2005
George Stella's livin' low carb: family recipes Stella-style
Par George Stella. 2005
"In |Livin' Low Carb|, George has brought together more than 125 of the Stella family's favorite recipes. For breakfast there…
are Blueberry Pancakes or George's Gorgeous Macadamia Banana Muffins. For lunch or dinner try Low-Carb Pizza, Tequila Chicken Quesadillas, Spaghetti Squash Alfredo, Lasagna, Anaheim Shrimp Scampi, and Southern Fried Chicken. And don't forget soups, salads, and vegetables! You'll find recipes here for Key West Caesar Salad, Turkey Vegetable Soup, and Garlic Mock Mashed Potatoes. If it's sweets you crave, try Chocolate Pecan Brownies or New York Ricotta Cheesecake. There are also party recipes (Nutty Muddy Trail Mix, Teriyaki Sesame Tuna Skewers), tasty drink concoctions (Strawberry Milkshakes, Lemon-Lime Slushees), and a wide array of condiments and dressings (including Quick and Easy Ketchup and Thousand Island Dressing). These recipes feature easy-to-find, low-carb ingredients that will fit any budget. More than just a cookbook, |Livin' Low Carb| is a practical guide to a sustainable low-carb lifestyle." -- Provided by publisherA blissful feast: culinary adventures in Italy's Piedmont, Maremma, and Le Marche
Par Teresa Lust. 2020
"Moving from the Piedmont region in northern Italy to the Maremma in southern Tuscany, and then to Le Marche along…
the Adriatic coast, Teresa Lust interweaves portraits of the people who served as her culinary guides with cultural and natural history, in this charming exploration of authentic Italian cuisine. We learn how to prepare bagna cauda-a robust dipping sauce of anchovies, garlic, and olive oil-with Lust's relatives outside Torino. We make hand-stretched grissini, Italy's iconic breadstick, and learn the secrets of zabaione, a classic dessert of egg yolks, sugar, and marsala whisked into an ethereal foam. In the Tuscan village of Manciano we discover the story of acquacotta, a rustic "stone" soup that nourished generations of the area's shepherds and cowhands. And in the town of Camerano, an eighty-year-old woman reveals the art of hand-rolling pasta with a three-foot rolling pin. Underpinning Lust's travels is her journey from chef to cook, mirroring the fact that Italians have been masters of home cooking for generations, and remain a vibrant source of inspiration. Today, more and more people are rediscovering the pleasures of cooking at home, and Lust's account-and wonderfully delicious recipes-will help readers bring an Italian sensibility to their home tables." -- Dust jacketGastronomía e imperio: la cocina en la historia del mundo (Sección de obras de historia)
Par Rachel Laudan. 2020
"Cuisine and Empire shows how merchants, missionaries, and the military took cuisines over mountains, oceans, deserts, and across political frontiers.…
Laudan's innovative narrative treats cuisine, like language, clothing, or architecture, as something constructed by humans. By emphasizing how cooking turns farm products into food and by taking the globe rather than the nation as the stage, she challenges the agrarian, romantic, and nationalistic myths that underlie the contemporary food movement." -- Goodreads"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." -- Provided by publisherDishoom: "from Bombay with love"
Par Shamil Thakrar. 2019
"At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal,…
Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table." -- Provided by publisherOne-hour comfort: quick, cozy, modern dishes for all your cravings
Par America'S Test Kitchen. 2021
"Find easy satisfaction in these globally inspired recipes for crispy, cheesy, meaty, carby, and sweet comfort foods Whether your go-to…
comfort food is brothy-slurpy ramen, ultra-melty grilled cheese, Korean fried chicken, or something (anything!) chocolaty, you want to get to the eating part fast, right? This diverse collection of uncomplicated dishes shows you how, proving that comfort food doesn't need to take the better part of a day. ATK fans and employees from all over the country weighed in on their favorite comfort foods, and this book is organized around their cravings: Hungry for carbs? There's a whole chapter of 'em, like Pad Thai with Shrimp and Eggs, Loaded Rustic Mashed Potatoes, and Arroz con Titote. Is it crunch you're after? Crispy Bits serves up quick takes on Chicken Karaage, Fried Green Tomato BLTs, and Crispy Rice Salad. Need some molten, melty cheese? Cheesy Goodness hits the spot with Chorizo and Poblano Enchiladas, Chopped Cheese Sandwiches, and Cheddar Scalloped Potatoes. Craving something sweet? Cap things off with Individual Peach Crisps, Brigadeiros, or Chocolate Cream Pie in a Jar. Even traditionally slow-cooked comfort foods are within reach using ATK's creative, can-do methods. Hoisin-Glazed Meatloaf bakes faster in individual portion sizes. Baked Ziti with Spinach and Sausage is a one-pot dinner that starts on the stovetop and finishes under the broiler. Skillet Apple Pie uses store-bought dough and a top crust only. Whether your favorite comfort foods hail from childhood or you've found them as an adult, they're about connection and lifting spirits. They have the power to make you believe there's nothing they can't fix. So gather your people around the table or curl up on the couch and get to your happy place, pronto." -- Provided by publisherFilipinx: heritage recipes from the diaspora
Par Angela Dimayuga. 2021
"In her debut cookbook, acclaimed chef Angela Dimayuga shares her passion for Filipino food with home cooks. Filipinx offers 100…
deeply personal recipes--many of them dishes that define home for Angela Dimayuga and the more than four million people of Filipino descent in the United States. The book tells the story of how Dimayuga grew up in an immigrant family in northern California, trained in restaurant kitchens in New York City--learning to make everything from bistro fare to Asian-American cuisine--then returned to her roots, discovering in her family's home cooking the same intense attention to detail and technique she'd found in fine dining. In this book, Dimayuga puts a fresh spin on classics: adobo, perhaps the Filipino dish best known outside the Philippines, is traditionally built on a trinity of soy sauce, vinegar, and garlic--all pantry staples--but add coconut milk, vinegar, and oil, and it turns lush and silky; ribeye steaks bring extra richness to bistek, gilded with butter and a bright splash of lemon and orange juice. These are the punches of flavor and inspired recipes that home cooks have been longing for. A modern, welcoming resource for this essential cuisine, Filipinx shares exciting and approachable recipes everyone will wholeheartedly embrace in their own kitchens." -- Provided by publisherThe Midwest survival guide: how we talk, love, work, drink, and eat . . . everything with ranch
Par Charlie Berens. 2021
Ottolenghi flavor: A Cookbook
Par Yotam Ottolenghi. 2020
"In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals…
of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of "flavor bombs" (homemade condiments), there's something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking." -- Provided by publisher"Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to…
most frequently-to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career-cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK's White House Chef for a job at Howard Johnson's, and appearing on television alongside food-world luminaries like Julia Child. Throughout are Jacques' favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques' stunning paintings of chickens. "If it clucks or scratches, it's likely that Jacques has painted it." This unique book is the next best thing to a visit to Jacques' home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken." -- Provided by publisher"Do you Want To look young, healthy, and sharp even if you are Over 50? Are You Looking For Easy…
Ways to Prepare Delicious and Healthy Food? Then This Whole Body Reset Diet Recipes is for you... The whole body reset plan is purely based on protein timing - eating protein in the proper amounts throughout the day. This triggers older bodies to reject fat gain and hold on to lean muscle tissue. Whether you're looking to lose significant weight or just those last five pounds, The whole Body Reset Diet Cookbook can help older people not only reshape their bodies but reshape their lives, with Over 50 slimming recipes for people in their midlife and beyond. The whole Body Reset Diet Recipe will keep your metabolism humming, so you'll continue to blast through calories, shed pounds, burn belly fat and achieve your weight-loss goals." -- Provided by publisherLa dieta Keto: reinicia tu metabolismo en 21 días y quema grasa de forma definitiva
Par Mark Sisson. 2018
A detailed step-by-step guide to eliminate processed grains, sugars, and refined vegetable oils from your diet to achieve nutritional ketosis…
in 21 days. You can teach your body to burn fat instead of sugar to lose weight and stay healthy. Includes meal plans and recipes. Spanish language. 2018Food from across Africa: Recipes To Share
Par Duval Timothy. 2016
"Discover the amazing cuisine of Africa with this beautiful full-color cookbook featuring classical and modern African dishes. With its diverse,…
delicious flavors, African food is "some of the best on the planet," yet remains little known to many in the wider world. To introduce this wonderful cuisine, Duval Timothy, Jacob Fodio Todd, and Folayemi Brown started their popular bi-monthly London supper club The Groundnut to showcase the food of their childhoods, dishes that reflect their heritage in Western and Eastern Africa. Based on their sold-out events, Food from Across Africa features both traditional recipes, many of which have been passed down through the generations, as well as experimental dishes using new ingredients and combinations: from the fragrant and ubiquitous West African dish, jollof rice, to innovative modern offerings like aromatic star anise and coconut chicken served in a steaming plantain leaf. Food from Across Africa includes nine complete menus with dishes that complement and enhance one another-from cocktails and juices to main courses, vegetables, sides, and desserts. Instead of making explicit distinctions, the menus represent the way these dishes fit together, whether attached by season, dominant flavors, or by another unifying point of inspiration. Easy to follow and cook, each recipe includes a short history and uses ingredients found in local markets. Pork in Tamarind, Mustard Prawns, Baked Broccoli Falafel, Pineapple Jam, Spinach & Green Bean Salad with Peanut Pesto, Banana Almond Cake, Pickled Peppers, Baked Plantain, and much more-the mouthwatering fare in Food from Across Africa is meant to be eaten communally, with family, friends, and neighbors, and enjoyed with all the senses. "Our food encourages tactility, with influences form our childhoods growing up eating freshly picked mangoes sprinkled with salty chili powder, being served juice in a peeled, cored, and squeezed orange and hand rolling and dunking balls of eba into okra soup then straight into your mouth." A celebration of a fascinating and flavorful culture, bursting with dozens of gorgeous full-color photos, Food from Across Africa is a bounty of delights, presenting food that is simple, balanced, beautiful, and fabulous to share." -- Provided by publisherA feast of ice and fire: the official companion cookbook
Par Chelsea Monroe-Cassel. 2012
"Provides recipes inspired by the |A Song of Ice and Fire| fantasy series--as well as the HBO show it spawned,…
|Game of Thrones|--including mutton in onion-ale broth, stewed rabbit, iced milk with honey, and wintercakes." -- Provided by publisher