Author: Rick Rodgers Publisher: Simon and Schuster ISBN: 0743267370 Category : Cookery (Relishes) Languages : en Pages : 152
Book Description
Classic Vinaigrette, tangy Cranberry-Lime Relish, rich Hollandaise Sauce--with this book, cooks learn how to prepare these and many other popular, but sometimes intimidating, sauces, salsas, and relishes: the finishing touches that elevate home-cooked dishes from the everyday to the extraordinary. 50 recipes. Color photos.
Author: Susan Volland Publisher: W. W. Norton & Company ISBN: 0393242870 Category : Cooking Languages : en Pages : 642
Book Description
Named a Best Cookbook of the Year by the Washington Post and the Chicago Tribune "A fantastic resource for the home cook and an extensive collection of recipes for adding exciting flavors to any dish." —Eric Ripert, chef and co-owner, Le Bernardin, New York In Mastering Sauces, Susan Volland teaches home cooks how to make sauces like Homemade Sriracha, the Endlessly Adaptable Stir-Fry Sauce, Dan’s "Instant" Canned Tomato Salsa, and Thai Coconut Curry Sauce. Including extensive reference tables for selecting thickeners, alternative seasonings, and expert advice on how to recover a sauce gone wrong, Mastering Sauces is "a must buy, and an essential one, for any serious cook." (James Peterson, James Beard Award-winning author of Sauces: Classical and Contemporary Sauce Making.)
Author: Tony Rosenfeld Publisher: Running Press Adult ISBN: 0762442271 Category : Cooking Languages : en Pages : 224
Book Description
Step one: Sear your main ingredient to perfection using one of four methods. Step two: Sauce the main ingredient with your favorite flavored sauce. Step three: Serve a spectacular meal in no time. Following this formula, Sear, Sauce, and Serve empowers readers to become a calm and thoroughly proficient cook, running the show in their own kitchens every night of the week. Rosenfeld teaches the principles of cooking over high heat with different types of foods--beef, chicken, fish, or vegetables--and provides more than 250 sauce recipes for while you sear and after you sear. Helpful illustrations guide you through the instructions. High-heat cooking saves you time and the easy teaching methods encourage healthy home cooking. There is even a chapter on using affordable cuts of meat to fit any budget. By mastering the techniques you are free to be creative to come up with your own recipe to fit your mood.
Author: Lior Lev Sercarz Publisher: Clarkson Potter ISBN: 1984823698 Category : Cooking Languages : en Pages : 274
Book Description
Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.
Author: Rachael Mamane Publisher: Chelsea Green Publishing ISBN: 1603586563 Category : Cooking Languages : en Pages : 466
Book Description
Mamane "takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 ... recipes incorporating stocks as foundational ingredients"--Amazon.com.
Author: Mary Karlin Publisher: Ten Speed Press ISBN: 1607744392 Category : Cooking Languages : en Pages : 258
Book Description
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Author: Julia Child Publisher: Knopf ISBN: 0307958175 Category : Cooking Languages : en Pages : 857
Book Description
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Author: Barrett Williams Publisher: Barrett Williams ISBN: Category : Cooking Languages : en Pages : 92
Book Description
Sous Vide Mastery The Ultimate Guide to Precision Cooking Embark on a culinary journey that transforms the ordinary into extraordinary with "Sous Vide Mastery," the comprehensive guide to mastering the art of sous vide cooking. Unlock the secrets to preparing restaurant-quality meals with unparalleled flavor and texture, all from the comfort of your own kitchen. As you delve into the beginning chapters, you are introduced to the foundational elements of sous vide cooking, exploring its fascinating evolution and essential principles. Through an enriching tour of time and temperature, your understanding of this innovative cooking technique will deepen, equipping you with the knowledge to embark on your own sous vide adventures. Discover the science that elevates sous vide above conventional cooking methods. Learn to harness consistency through precision, observe the mystique of the Maillard reaction, and adapt sous vide to an array of food textures. This book intricately uncovers the molecules behind the magic, ensuring each meal you craft is a testament to taste and tenderness. The invaluable insights within "Sous Vide Mastery" guide you through setting up your very own sous vide station — a sanctuary for succulence and flavor. Delving into the essential techniques, you will become adept at vacuum sealing, managing water baths, and fine-tuning temperature control to craft dishes that resonate with perfection. Unleash the potential of every ingredient, from the tenderest cuts of beef perfected in their submerged sanctuary to the vibrant, nutrient-rich vegetables that retain their color and bite. Revel in the chapter dedicated to sous vide meats, where beef, poultry, pork, lamb, and game reach unprecedented heights of deliciousness, or explore the delicate realm of sous vide seafood, taking the pearls of the ocean to peaks of palatable delight. Not merely content with main courses, "Sous Vide Mastery" dedicates a beautiful ballet of balance to vegetables, sweets, and sauces; unfolding the pages is akin to lifting the lid off a treasure chest bursting with sous vide gems. And for those seeking the final polish on their culinary composition, the art of finishing illustrates post-sous vide searing, sauces, and the thrill of textural contrasts. Prepare to elevate your recipe development, expertly understanding ingredient behavior and engineering balanced dishes that resonate with your personal palate. Expand your skill set with chapters on seamless meal planning, integrating sous vide with traditional cooking, and even advancing to large-scale sous vide operations — a veritable feast for the aspiring home chef or the seasoned professional. Challenge common sous vide pitfalls with a troubleshooting guide that equips you to overcome any obstacle, ensuring your culinary adventures remain unblemished by typical errors. From safe storage practices to reheating protocols that preserve the integrity of your creations, this book will become an essential reference in your culinary repertoire. Dive into the pages of "Sous Vide Mastery" and transform your culinary dreams into a delicious reality, one precise temperature at a time.
Author: Eileen Yin-Fei Lo Publisher: Chronicle Books ISBN: 0811859339 Category : Art Languages : en Pages : 388
Book Description
With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine accessible.
Author: James Peterson Publisher: Wiley ISBN: 9780471292753 Category : Sauces Languages : en Pages : 0
Book Description
"Here is yet another cookbook that can stand among the best reference works. I suspect it′s a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook–readers who hunger for connected, nuanced, reliably researched information.." ––Gourmet Magazine "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque.. Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference.." ––Richard Olney, From the Foreword "It′s the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim′s recipes (and there are gems all over the place here), but what′s special about Sauces is the text: It reads so well that this is the kind of book you can take to bed." ––Mark Bittman, From the Foreword "This is a book I wish I had written myself.. Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English.." ––Jeremiah Tower, Stars Restaurant "The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." ––Daniel Boulud, Daniel "It is a special reference book––comprehensive and inspiring.." ––Alice Waters, Chez Panisse
Author: Rick Rodgers
Author: Susan Volland
Author: Tony Rosenfeld
Author: Lior Lev Sercarz
Author: Rachael Mamane
Author: Mary Karlin
Author: Julia Child
Author: Barrett Williams
Author: Eileen Yin-Fei Lo
Author: James Peterson