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Author: L.P. Dover Publisher: Books by L.P. Dover, LLC ISBN: Category : Fiction Languages : en Pages : 106
Book Description
New York Times and USA Today bestselling authors Heidi McLaughlin and L.P. Dover come together for a sexy new series that delivers romance for every season! Spicy sweetness. Mouthwatering meat. Finger-licking goodness. The restaurant community is abuzz with excitement. World renowned food critic August Cahill is coming to Chicago and a review from him can make or break even the best chef’s career. As much as Madeline Metcalf would love for him to sample her goodies, she fears her bistro hasn’t made enough of a name for itself yet to earn his attentions. Thankfully, her nervous energy is put to good use when Adam, a smokin’ hottie she dated her freshman year of college, pops in for a bite. The heat between them has marinated with time, creating a savory dish of desire. When Madeline learns August Cahill will be at the Taste of Chicago event, Adam insists they go. Dragging her to the pulled pork cook off, he feeds her succulent tastes that leave juices dribbling down her chin. But when Madeline learns Adam has been keeping a startlingly truth from her, it cooks up a recipe for disaster. Crank up the heat and slather on the sauce, this kitchen is getting hot!
Author: L.P. Dover Publisher: Books by L.P. Dover, LLC ISBN: Category : Fiction Languages : en Pages : 106
Book Description
New York Times and USA Today bestselling authors Heidi McLaughlin and L.P. Dover come together for a sexy new series that delivers romance for every season! Spicy sweetness. Mouthwatering meat. Finger-licking goodness. The restaurant community is abuzz with excitement. World renowned food critic August Cahill is coming to Chicago and a review from him can make or break even the best chef’s career. As much as Madeline Metcalf would love for him to sample her goodies, she fears her bistro hasn’t made enough of a name for itself yet to earn his attentions. Thankfully, her nervous energy is put to good use when Adam, a smokin’ hottie she dated her freshman year of college, pops in for a bite. The heat between them has marinated with time, creating a savory dish of desire. When Madeline learns August Cahill will be at the Taste of Chicago event, Adam insists they go. Dragging her to the pulled pork cook off, he feeds her succulent tastes that leave juices dribbling down her chin. But when Madeline learns Adam has been keeping a startlingly truth from her, it cooks up a recipe for disaster. Crank up the heat and slather on the sauce, this kitchen is getting hot!
Author: Jacqui Malouf Publisher: Bloomsbury Publishing USA ISBN: 1582342636 Category : Cooking Languages : en Pages : 276
Book Description
A cookbook and relationship guide celebrates the aphrodisiac qualities of food with more than seventy recipes designed to complement each stage of a love affair, from first date to long-term relationship.
Author: Juerg Federer Publisher: Createspace Independent Publishing Platform ISBN: 9781985159464 Category : Languages : en Pages : 100
Book Description
HORNY HAUTE CUISINE REVEALED: SEX ON THE TABLE sold out 500 consecutive events in New York City. In this book, we uncover 60 jaw-dropping date night recipes, 20 seductive menus, 40+ unexpected flavor profiles, the dirty little secrets of a chef's trade - including ChefFed's badass cheat-sheet to cook the perfect steak; from New York's secret underground aphrodisiac cooking masterclass SEX ON THE TABLE (2012 - 2017). And we expose the awe-inspiring experiences more than 10'000 indulging New Yorkers shared with SEX ON THE TABLE founder, author, and chef J�rg ChefFed" Federer. Watching ChefFed slice an Onion is kind of erotic the same way watching an NBA player score a two-pointer."~ Cosmopolitan The coolest thing to Do in New York City." ~ Time Out New York ChefFed is America's leading aphrodisiac Chef." ~ E!News "Out of the more than 10.000 students I have taught at Sex on the Table in New York City, I consider myself to be the novice that has learned the most. None of the big-name chefs I surrounded myself with at a young age, no gaping wound from a French knife, and no sweat drenching 16-hour shift would prepare me for the experiences I would go on to have in New York City's new culinary markets. And ultimately at my aphrodisiac cooking school, Sex on the Table. ~ ChefFed
Author: Alex Snodgrass Publisher: Harvest ISBN: 0358004411 Category : Cooking Languages : en Pages : 311
Book Description
Gluten-free, dairy-free, and grain-free recipes that sound and look way too delicious to be healthy from The Defined Dish blog, fully endorsed by Whole30.
Author: Ashley Rodriguez Publisher: Running Press Adult ISBN: 0762452463 Category : Cooking Languages : en Pages : 290
Book Description
Sweethearts, spouses, and parents Ashley and Gabe Rodriguez found themselves deep into marriage and child-rearing when they realized they were spending most of their evenings staring at their computers. Determined not to let their relationship deteriorate into that of "roommates with children," they institute a weekly date night: they sauté, roast, mix and dice and spend time reconnecting over simple but thoughtful dishes like Crostini with Ricotta, Prosciutto, and Peas, Tomato and Fennel Gazpacho with Dungeness Crab, Fennel-Crusted Lamb Chops, and Dulce de Leche and Nectarine Creamsicles (sometimes even with an expertly chilled cocktail). Just carving out time to talk, cook, and eat together became the marriage-booster they needed, and now with Date Night In she invites you to make date night an integral part of your week and shows you how to woo your partner all over again with food, drink, and conversation.
Author: J. Kenji López-Alt Publisher: W. W. Norton & Company ISBN: 0393249867 Category : Cooking Languages : en Pages : 1645
Book Description
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.
Author: J. Kenji López-Alt Publisher: W. W. Norton & Company ISBN: 0393541223 Category : Cooking Languages : en Pages : 672
Book Description
#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
Author: Samin Nosrat Publisher: Simon and Schuster ISBN: 1476753830 Category : Cooking Languages : en Pages : 480
Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. 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.
Author: Marisa McClellan Publisher: Running PressBook Pub ISBN: 0762441437 Category : Cooking Languages : en Pages : 242
Book Description
A comprehensive guide to home preserving and canning in small batches provides seasonally arranged recipes for 100 jellies, spreads, salsas and more while explaining the benefits of minimizing dependence on processed, store-bought preserves.
Author: L.P. Dover
Author: L.P. Dover
Author: Jacqui Malouf
Author: Juerg Federer
Author: Alex Snodgrass
Author: Ashley Rodriguez
Author: J. Kenji López-Alt
Author: J. Kenji López-Alt
Author: Samin Nosrat
Author: Freda De Knight
Author: Marisa McClellan