Author: Bethany Adams Publisher: AW Books ISBN: 0997532068 Category : Fiction Languages : en Pages : 377
Book Description
A reluctant prince After more than three hundred years on Earth, Prince Ralan has finally returned to Moranaia. But with his wicked brother Kien on the loose, the homecoming is a short one. A dire vision sends Ralan back to Earth to save his soulbonded from his dark brother. The problem? Ralan’s Sight grows more erratic by the moment even as danger closes in on every side. A woman far from home Ever since a failed alliance ruined her family, Cora has lived on Earth. Far from discontent, her days are spent running her clothing shop and helping newly arrived fae adapt to mundane life. Then a golden-eyed prince strides into her store, trouble stalking his heels. Big trouble. A fate foretold Ralan’s Sight might be broken, but one thing remains clear—stopping Kien will mean Ralan’s death. So how could the Gods choose now to introduce his soulbonded? As Ralan and Cora search for Kien, their relationship grows stronger. Unfortunately, so does the threat. Now Ralan must choose between his own life and the fate of all their worlds.
Author: Lucy Vaserfirer Publisher: Houghton Mifflin Harcourt ISBN: 1558323988 Category : Cooking Languages : en Pages : 165
Book Description
Searing requires very little prep or cooking time, very few ingredients and tools, and very little effort to turn out unbelievably impressive dishes. In 15 to 20 minutes, you can put together a fantastic meal. And that's what Seared to Perfection is all about. Cooking instructor Lucy Vaserfirer covers all the basics of this cooking technique in her introduction, including how to select ingredients and cookware. And then come the approximately 100 recipes, whose titles speak for themselves: Steak au Poivre with Red Wine Sauce. Flatiron Steaks with Sauteed Mushrooms. Brined Pork Chops. Duck Breasts with Blackberry-Port Sauce. Salmon Fillets with Green Peppercorn Sauce. And much, much more.
Author: Genevieve Taylor Publisher: Hardie Grant Publishing ISBN: 1787137465 Category : Cooking Languages : en Pages : 655
Book Description
Seared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works. Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking. Genevieve provides essential information about setting up your barbecue, sourcing your fuel and lighting your fire, and setting up your grill, with troubleshooting tips throughout. Full of succulent, colourful recipes, Seared is the most useful, practical and comprehensive guide to grilling meat on the market.
Author: Charles G. Finney Publisher: ISBN: 9781603867634 Category : Religion Languages : en Pages : 36
Book Description
An unabridged, unaltered edition, to include: What Conscience Is Not - What It Is - What Is Intended by a Seared Conscience - The Evidences of a Seared Conscience - How it Becomes Seared - Consequences of a Seared Conscience - Remarks
Author: Jonathan Dixon Publisher: Clarkson Potter ISBN: 0307953343 Category : Cooking Languages : en Pages : 274
Book Description
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. But for those who make the decision, the difference between the dream and reality can be gigantic—especially at the top cooking school in the country. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety. On the eve of his thirty-eighth birthday and after shuffling through a series of unsatisfying jobs, Jonathan Dixon enrolled in the CIA (on a scholarship) to pursue his passion for cooking. In Beaten, Seared, and Sauced he tells hilarious and harrowing stories of life at the CIA as he and his classmates navigate the institution’s many rules and customs under the watchful and critical eyes of their instructors. Each part of the curriculum is covered, from knife skills and stock making to the high-pressure cooking tests and the daunting wine course (the undoing of many a student). Dixon also details his externship in the kitchen of Danny Meyer’s Tabla, giving readers a look into the inner workings of a celebrated New York City restaurant. With the benefit of his age to give perspective to his experience, Dixon delivers a gripping day-to-day chronicle of his transformation from amateur to professional. From the daily tongue-lashings in class to learning the ropes—fast—at a top NYC kitchen, Beaten, Seared, and Sauced is a fascinating and intimate first-person view of one of America’s most famous culinary institutions and one of the world’s most coveted jobs.
Author: Ben Pollinger Publisher: Simon and Schuster ISBN: 1451665156 Category : Cooking Languages : en Pages : 448
Book Description
From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels. School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants in this no-nonsense book that demystifies the art of cooking seafood. With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes. As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you’re a home cook trying something new or an experienced “afishionado,” School of Fish will turn you into a better cook and an authority on all things seafood.
Author: Susan Volland Publisher: W. W. Norton & Company ISBN: 0393292428 Category : Cooking Languages : en Pages : 342
Book Description
Introducing a new, mix and match approach to seared entrées and fresh pan sauces. Sear, deglaze, enhance, and serve: flavorful dinners can be that simple. In her unique, approachable style, Susan Volland first explains how to skillfully wield a hot skillet to sear entrées, then shows how a sauce can be made quickly in that same hot pan. In more than 60 enticing recipes for seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. Searing Inspiration gives cooks the confidence to invent their own dishes, reintroducing a classic technique to modern tastes and kitchens.
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: Deborah A. Wolf Publisher: Titan Books (US, CA) ISBN: 1785651153 Category : Fiction Languages : en Pages : 590
Book Description
The concluding novel in the Dragon's Legacy trilogy as the world descends into war and the conflicts may awaken the Earth Dragon--leading to total destruction. Sulema Ja'Akari, heir to the throne of the Dragon King, lies near death, imprisoned by her half brother Pythos. To survive, she must agree to rescue the one person who holds the key to unseating the usurper--a quest that will take Sulema across the vast, apocalyptic desert of the Seared Lands. Overwhelmed by the responsibility, Sulema seeks to flee, but is captured and cast into the arena. There she must fight to the death against Kishah, whose very name means "vengeance." Kishah, who is Sulama's closest friend and fellow warrior, Hannei. Across the world, vast forces gather. Fleeing a swarm of invaders, the child queen Maika seeks to lead her people across the wasteland to safety. Jian the half-breed prince musters an army from the Twilight Lands, while Ismai the Lich King gathers an undead horde, determined to reclaim the Dragon crown. Yet the greatest threat lies below. Sajani the earth dragon stirs. If she wakes, the world will be destroyed. Only the heir to the Dragon King may sing Sajani back to sleep... if there still is time.
Author: Bethany Adams
Author: Lucy Vaserfirer
Author: Genevieve Taylor
Author: Charles G. Finney
Author: Jonathan Dixon
Author: Ben Pollinger
Author: Susan Volland
Author: Justus von Liebig
Author: J. Kenji López-Alt
Author: Deborah A. Wolf