Résultats de recherche de titre
Articles 121 à 140 sur 2642
The solace of food: a life of James Beard
Par Robert Clark. 1996
"In the beginning there was Beard," said Julia Child, and perhaps no other individual played such a central role in…
America's postwar fascination with food and cooking. James Beard took American food seriously at a time when French cuisine was revered above all others, and his ebullient personality, genuine culinary talents, and assiduous self-promotion (he once called himself "the world's greatest gastronomic whore") transformed the struggling actor from Oregon into a world-renowned authority on cooking and eating. First published as James Beard, a Biography (HarperCollins, 1993), this award-winning book was chosen as a "Notable Book of the Year" by the New York Times Book Review and called one of the best food books of the year by Julia Child on "Good Morning America." The Solace of Food is both the definitive biography of Beard and a fascinating history of food. Clark writes candidly about the "feuds and bitchery, betrayal and revenge" inside the food world and about Beard's homosexuality in a closeted period. "Clark has given us a vivid portrait of a sometimes bizarre but ultimately fascinating man of our times," said the Times, "but his real achievement is having produced a valuable and thoroughly engrossing work of contemporary cultural history."" -- AmazonThe French Laundry cookbook (The thomas Keller Library)
Par Thomas Keller. 1999
"2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley--"the most exciting place to eat…
in the United States" (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen--no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as "as close to dining perfection as it gets."" -- Provided by publisherEveryday Dorie: the way I cook
Par Dorie Greenspan. 2018
"To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan's food is powerfully cookable--her recipes…
instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop. What makes a "Dorie recipe"? Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers' market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dorie's infectious love of cooking and her trademark hand-holding directions." -- Provided by publisherHungry monkey: a food-loving father's quest to raise an adventurous eater
Par Matthew Amster-Burton. 2010
Who gets to decide what's for dinner--the kid or the parents? This lighthearted account of a father teaching his daughter…
about a wide range of tasty foods includes recipes. Adult. UnratedFrom publisher: Fasting is not about starving yourself. When done right, it's an incredibly effective therapeutic approach that produces amazing…
results for weight loss and type 2 diabetes, and can even help slow aging, prevent cancer, and improve heart health. AdultOld farm country cookbook: recipes, menus, and memories
Par Jerold W Apps. 2017
Serious pig: an American cook in search of his roots
Par John Thorne. 1996
Ottolenghi: the cookbook
Par Yotam Ottolenghi. 2013
"Yotam Ottolenghi's four eponymous restaurants-each a patisserie, deli, restaurant, and bakery rolled into one-are among London's most popular culinary destinations.…
Now available for the first time in an American edition and updated with US measurements throughout, this debut cookbook from the celebrated, bestselling authors of |Jerusalem| and |Plenty| features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. The recipes reflect the authors' upbringings in Jerusalem yet also incorporate culinary traditions from California, Italy, and North Africa, among others. Featuring abundant produce and numerous fish and meat dishes, as well as Ottolenghi's famed cakes and breads, |Ottolenghi| invites you into a world of inventive flavors and fresh, vibrant cooking." -- Provided by publisherPretty good number one: an American family eats Tokyo
Par Matthew Amster-Burton. 2014
The author spent a month living in Tokyo with his family. The result was a love letter to Tokyo and…
Japanese cuisine. He lovingly describes neighborhoods and the dishes they ate there. Adult. UnratedThe fiber fueled cookbook: inspiring plant-based recipes to turbocharge your health
Par Will Bulsiewicz. 2022
"Leading gastroenterologist Dr. Will Bulsiewicz, or "Dr. B," introduced readers to the wonders of fiber with the New York Times…
bestseller Fiber Fueled-a guide to optimizing the gut microbiome, sharpening immunity, lowering cholesterol, and promoting weight loss through a diet rich in diverse fruits, vegetables, nuts, seeds, and legumes. Rather than restriction, Dr. B's solution is abundance and variety. Now he applies all the principles of the Fiber Fueled diet in a cookbook that's as beautiful as it is practical. This must-have cookbook will inspire you with deeply flavorful, satisfying plant-based recipes that make the Fiber Fueled lifestyle delicious and inviting. But The Fiber Fueled Cookbook is also a revolutionary treatment program for food sensitivity sufferers who have struggled to get a handle on their symptoms. In it you will learn the GROWTH strategy, a groundbreaking approach that helps readers break down what's causing their GI problems, and discover real solutions that are personalized to their individual needs. Whether you are well on your plant-based path, or excited to get started, the 100+ irresistible recipes in this book, including Lemon Lentil Salad, Cheezy Broccoli Potato Soup, Maple Peanut Granola, and Chocolate Cookie Milk, will get you ready to embrace the power of being Fiber Fueled!" -- Provided by publisherGo-to dinners: a Barefoot Contessa cookbook (Barefoot Contessa cookbook)
Par Ina Garten. 2022
"Even Ina Garten, America's most-trusted and beloved home cook, sometimes finds cooking stressful. To make life easy she relies on…
a repertoire of recipes that she knows will turn out perfectly every time. Cooking night after night during the pandemic inspired her to re-think the way she approached dinner, and the result is this collection of comforting and delicious recipes that you'll love preparing and serving. You'll find lots of freeze-ahead, make-ahead, prep-ahead, and simply assembled recipes so you, too, can make dinner a breeze. In Go-To Dinners, Ina shares her strategies for making her most satisfying and uncomplicated dinners. Many, like Overnight Mac & Cheese, you can make ahead and throw in the oven right before dinner. Light dinners like Tuscan White Bean Soup can be prepped ahead and assembled at the last minute. Go-to family meals like Chicken in a Pot with Orzo and Hasselback Kielbasa will feed a crowd with very little effort. And who doesn't want to eat Breakfast For Dinner? You'll find recipes for Scrambled Eggs Cacio e Pepe and Roasted Vegetables with Jammy Eggs that are a snap to make and so satisfying. Ina's "Two-Fers" guide you on how to turn leftovers from one dinner into something different and delicious the second night. And sometimes the best dinner is one you don't even have to cook! You'll find Ina's favorite boards to serve with store-bought ingredients, like an Antipasto Board and Breakfast-for-Dinner Board that are fun to assemble and so impressive to serve. Finally, because no meal can be considered dinner without dessert, there are plenty of prep-ahead and easy sweets like a Bourbon Chocolate Pecan Pie and Beatty's Chocolate Cupcakes that everyone will rave about. For Ina, "I love you, come for dinner" is more than just an invitation to share a meal, it's a way to create a community of friends and family who love and take care of each other, and we all need that now more than ever. These go-to recipes will give you the confidence to create dinners that will bring everyone to your table." -- Provided by publisherThe mom 100 cookbook: 100 recipes every mom needs in her back pocket
Par Katie Workman. 2012
"Introducing the lifesaving cookbook for every mother with kids at home-the book that solves the 20 most common cooking dilemmas.…
What's your predicament: breakfast on a harried school morning? |The Mom 100|'s got it-Personalized Pizzas are not only fast but are nutritious, and hey, it doesn't get any better than pizza for breakfast. Kids making noise about the same old lunch? |The Mom 100|'s got it-three different Turkey Wraps, plus a Wrap Blueprint delivers enough variety to last for years. Katie Workman, founding editor in chief of Cookstr.com and mother of two school-age kids, offers recipes, tips, techniques, attitude, and wisdom for staying happy in the kitchen while proudly keeping it homemade-because homemade not only tastes best, but is also better (and most economical) for you. |The Mom 100| is 20 dilemmas every mom faces, with 5 solutions for each: including terrific recipes for the vegetable-averse, the salad-rejector, for the fish-o-phobe, or the overnight vegetarian convert. "Fork-in-the-Road" variations make it easy to adjust a recipe to appeal to different eaters (i.e., the kids who want bland and the adults who don't). "What the Kids Can Do" sidebars suggest ways for kids to help make each dish." -- Provided by publisherThe skinnytaste air fryer cookbook: the 75 best healthy recipes for your air fryer
Par Gina Homolka. 2019
"From bestselling author Gina Homolka comes the must-have air fryer cookbook, featuring 75 quick and easy recipes that deliver on…
Skinnytaste's signature "light on calories, big on flavor" promise. Gina Homolka is beloved for her incredible recipes that transform your favorite, comforting foods into healthy, low-cal dishes with tons of flavor. Now she brings her expertise to the game-changing air fryer appliance. Using high-powered, super-hot circulating air like a convection oven, air fryers crisp up your favorite "fried" foods with barely any oil needed. Cook times are shorter than traditional oven methods and the process requires little clean-up. In The Skinnytaste Air Fryer Cookbook, Gina shares 75 of her best recipes that work in every type of air fryer, including basket models and countertop ovens with air fryer settings. You'll of course find crave-worthy recipes for traditionally fried foods, such as Chicken-Vegetable Spring Rolls, Crispy Coconut Shrimp, Za'atar Chickpeas, and Pickle-Brined Chicken Tenders, but Gina also shows you how versatile the appliance can be. Perfectly roasted meats and vegetables like Korean Pork Lettuce Wraps, Roasted Fish with Lemon-Almond Crumbs, Sugar and Spice Acorn Squash, and Charred Sesame Green Beans, along with baked goods like Homemade Bagels and Cinnamon Rolls with Cream Cheese Icing, are all executed beautifully in the compact air fryer. For those of us with a sweet tooth, The Skinnytaste Air Fryer Cookbook even offers low-cal desserts, including Churros, Very Berry Mini Pie, and Baked Apples with Streusel Topping. Many dishes are vegetarian, gluten-free, and keto-friendly--all called out with helpful icons--and every recipe includes nutritional information (with the most up-to-date Weight Watchers points found on the blog)." -- Provided by publisherDessert person: recipes and guidance for baking with confidence
Par Claire Saffitz. 2020
"Claire Saffitz is a baking hero for a new generation. In |Dessert Person|, fans will find Claire's signature spin on…
sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe-like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)-as well as practical do's and don'ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person." -- Provided by publisherCocina criolla
Par Carmen Aboy Valldejuli. 2013
"Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th printing…
and has special appeal to those who enjoy the island's cuisine. In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have." -- Amazon.comSalt, fat, acid, heat: mastering the elements of good cooking
Par Samin Nosrat. 2017
"A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the…
woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, 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-Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food-and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat 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. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat 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-and dozens of variations-to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan." -- Provided by publisherWhere cooking begins: uncomplicated recipes to make you a great cook
Par Carla Lalli Music. 2019
"The indispensable recipes and streamlined cooking techniques in |Where Cooking Begins| are an open invitation to dive into Carla Lalli…
Music's laid-back cooking style. The food editor at large at |Bon Appétit|, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything-and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied. |Where Cooking Begins| is also the first recent cookbook to connect the way we shop to the way we cook. Music's modern approach-pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online-will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in |Where Cooking Begins| will make you a great cook." -- Provided by publisherQu'est-ce qu'on mange?: le Québec en 820 plats / 3 (Roman)
Par Cercles de fermières du Québec, Scriptum Communications. 1994
En explorant les greniers du passé, en l'occurrence notre mémoire culinaire collective, il arrive que l'on déniche un plat du…
terroir authentique dont le secret, uniquement transmis de mère en fille, demeure jalousement gardé. Dépoussiérer ces idées de génie gourmandes, puis les assaisonner au goût du jour, c'est le défi que se sont donné les Cercles de Fermières du Québec, à l'aube de leur 80e anniversaire. Qu'est-ce qu'on mange? Volume 3 ou Le Québec en 820 plats, vous propose 820 recettes uniques mais sans prétention, endimanchées à la fortune du pot pour répondre aux exigences de la convivialité moderne.Dinner solved!: 100 ingenious recipes that make the whole family happy, including you
Par Katie Workman. 2015
"Katie Workman is a gifted cook, a best friend in the kitchen, and a brilliant problem solver. Her |Mom 100…
Cookbook| was named one of the Five Best Weeknight Cookbooks of the past 25 years by Cooking Light and earned praise from chefs like Ina Garten ("I love the recipes!") and Bobby Flay ("Perfect . . . to help moms everywhere get delicious meals on the table."). Now Katie turns her attention to the biggest problem that every family cook faces: how to make everyone at the table happy without turning into a short-order cook. Expanding on one of the most popular features of the first cookbook, her ingenious "Fork in the Road" recipe solution, which makes it so easy to turn one dish into two or more, Katie shows you how Asian Spareribs can start mild and sweet for less adventurous eaters-and then, in no time, become a zesty second version for spice lovers. She shakes up the usual chicken for dinner with Chicken Tikka Masala-ish-and feeds vegetarians, too, by offering a fork where cauliflower is used in place of the chicken. Fettuccine with Shrimp and Asparagus is a blueprint for seven other easy mix-and-match pasta dinner combinations. Crostini for breakfast-truly an aha! idea-can go sweet or savory, pleasing both types of morning eaters. Have all the ingredients on hand? Make the insanely delicious Chocolate Carrot Cake. Missing chocolate? Don't run out to the store-the basic Carrot Cake is just as satisfying. Katie's voice is funny and wry, and completely reassuring. Stunning full-color photographs show every dish. The result: no more cranky eaters, no more dinner table strife, no more unsure or stressed-out cook." -- Provided by publisherCrafty bastards: beer in New England from the Mayflower to modern day
Par Lauren Clark. 2014