Cook's Ingredients PDF Download

Author: Adrian Bailey
Publisher:
ISBN: 9780863184352
Category : Cookery
Languages : en
Pages : 240

View

Book Description

Author: Margaret Brooker
Publisher: Fox Chapel Publishing
ISBN: 1607651947
Category : Cooking
Languages : en
Pages : 998

View

Book Description
Celebrating the diversity and bounty of foods available today, The Cook's Bible of Ingredients is a visual Encyclopedia of more than 1200 foods and ingredients. Each of the 12 chapters is devoted to a particular group of ingredients, be it meat, fish, vegetables or oils and flavourings. Attractively presented full-colour photographs present a scrumptious visual gallery of food and food ideas from all over the world. Complementing the photos are extended descriptions of the characteristics, origins and uses of each ingredient, and each chapter is introduced by a short thematic essay. This book is an invaluable reference source for anyone who loves to cook or who just loves food.

Author: Sur La Table
Publisher: Andrews McMeel Publishing
ISBN: 0740769766
Category : Cooking
Languages : en
Pages : 353

View

Book Description
The first book in a new series by the trusted culinary authority Sur La Table speaks to the love that cooks of all levels feel for their tools. Award-winning author Simmons provides inspiration to make the best use of cookware along with delectable recipes to enhance the experience.

Author: Ronna Welsh
Publisher: Harvest
ISBN: 0544935500
Category : Cooking
Languages : en
Pages : 407

View

Book Description
A paradigm-shifting book that helps cooks think on their feet, create brilliant dishes from ingredients on hand, and avoid wasting food. For more than two decades, Ronna Welsh has been empowering home cooks and chefs with radically simple strategies for cooking creatively and efficiently. In this sweeping masterwork with 400 recipes, she shows how to make varied, impromptu, economical, and delicious meals by coaxing the most flavor from common ingredients. The Nimble Cook teaches optimal prep methods, like the perfect way to dry and store greens--forget the salad spinner--for a salad made in seconds to pair with a vinaigrette composed of refrigerator door condiments. It provides hundreds of "starting point" recipes to transform basic dishes into luxurious ones, like an onion jam for burgers; a cheese stock for decadent risotto; or a mix of salt and whirred bay leaves that takes roasted shrimp or fish from ordinary to extraordinary. Welsh teaches nimble cooks irresistible uses for parts that otherwise go to waste, whether cucumber peels in kimchi or apple cores in a sweet-and-sour syrup for a bourbon cocktail. Graceful illustrations throughout provide further inspiration, making this book an essential addition to any creative cook's kitchen.

Author: Norma MacMillan
Publisher: DK Publishing (Dorling Kindersley)
ISBN: 9781465414601
Category : Cooking
Languages : en
Pages : 0

View

Book Description
"Dorling Kindersley would like to thank recipe writing Heather Whinney and Carolyn Humphries"--Colophon.

Author: Christine Ingram
Publisher: Southwater
ISBN: 9781844769018
Category : Cooking
Languages : en
Pages : 0

View

Book Description
This is a comprehensive reference guide to the cooking ingredients of the world. From the everyday to the exotic, every category of foodstuff is explored including fruits, vegetables, nuts and seeds; fish and shellfish; meat, poultry and game; eggs, cheese and dairy; and storecupboard essentials.

Author: DK
Publisher: Penguin
ISBN: 0756676738
Category : Cooking
Languages : en
Pages : 546

View

Book Description
The ultimate 'show and tell' reference to ingredients from around the globe, The Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Get expert information that tells you which varieties of ingredients are best, and how to buy, store, and eat them. Flavor Pairings give you a helping hand by listing complementary ingredients, and more than 250 Simple Classic key-ingredient recipes, such as Peach Melba and Pesto, complete the journey from field to plate. The Cook's Book of Ingredients stimulates readers to try new foods and more about their favorites. This is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.

Author: Sam Sifton
Publisher: Ten Speed Press
ISBN: 1984858483
Category : Cooking
Languages : en
Pages : 258

View

Book Description
NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.

Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352452
Category : Cooking
Languages : en
Pages : 505

View

Book Description
In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

Author: Chef James Tahhan
Publisher: Penguin
ISBN: 1101990457
Category : Cooking
Languages : en
Pages : 338

View

Book Description
The debut cookbook from the star co-host of Telemundo’s Emmy winning morning show, Un Nuevo Dia, celebrity chef James Tahhan, who has become a household name by offering expert culinary advice with his signature WOW factor. Trained at the prestigious Le Cordon Bleu, Chef James is known for world-class Pan Latin cuisine at his award-winning restaurant, but his passion extends far beyond his restaurant’s kitchen. When it comes to learning about food, preparation, and everyday cooking, this innovative chef is hard at work finding simple and efficient ways to make your kitchen a creative yet comfortable space in your home. Drawing on his roots as a young home chef, Tahhan shows that anyone can make delicious and impressive dishes for all types of casual and formal occasions. In his debut cookbook, Chef James focuses on simple, high-quality ingredients from different parts of the world and blends them with Latin flavors to create extraordinary food. In addition to the array of spectacular recipes, James invites readers to go behind the scenes of his life as a professional chef, sharing valuable tricks of the trade to help you avoid common kitchen errors, be creative when you miss a step or two, pick the best ingredients at the farmers’ market and the supermarket, and learn foolproof shortcuts for faster food preparation. Whether you already love to cook or are just starting out, Chef James takes home cooking to another level with simple and wholesome meals that are sophisticated, flavorful, and exceptional.