The First Look Cook Book
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The First Look Cook Book
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Author : Jill Bakhle
language : en
Publisher: Franklin Watts
Release Date : 1977
The First Look Cook Book written by Jill Bakhle and has been published by Franklin Watts this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Cookery categories.
Classico E Moderno
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Author : Michael White
language : en
Publisher: Ballantine Books
Release Date : 2013-11-05
Classico E Moderno written by Michael White and has been published by Ballantine Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-05 with Cooking categories.
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain
Plants Only Kitchen
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Author : Gaz Oakley
language : en
Publisher: Hardie Grant Publishing
Release Date : 2020-04-30
Plants Only Kitchen written by Gaz Oakley and has been published by Hardie Grant Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-04-30 with Cooking categories.
Winner of the Best Vegan Cookbook Award in VegNews Magazine 2021 Plants Only Kitchen offers an explosion of flavour, with more than 70 vegan recipes that work around your lifestyle. With symbols flagging whether recipes are high-protein, take less than 15 minutes, are gluten-free, one-pot or are suitable for meal prep,Plants Only Kitchen explains how best to make a vegan diet work for you. No fuss, no fancy ingredients – just fantastic food using plants, only. Gaz Oakley (aka @avantgardevegan) has amassed well over a million followers on social media with his exciting vegan dishes, which emphasize that a plant-based diet doesn't mean missing out on taste. In Plants Only Kitchen, Gaz's recipes are easier than ever before – following his step-by-step instructions, tips and advice, anyone can cook great vegan food.
The A O C Cookbook
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Author : Suzanne Goin
language : en
Publisher: Knopf
Release Date : 2013-10-29
The A O C Cookbook written by Suzanne Goin and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-29 with Cooking categories.
Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet. But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home. And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings. With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious.
Smoke And Pickles
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Author : Edward Lee
language : en
Publisher: Artisan Books
Release Date : 2013-05-16
Smoke And Pickles written by Edward Lee and has been published by Artisan Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05-16 with Cooking categories.
Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.
My Very First Cookbook
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Author : Danielle Kartes
language : en
Publisher: Sourcebooks, Inc.
Release Date : 2020-09-01
My Very First Cookbook written by Danielle Kartes and has been published by Sourcebooks, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-01 with Juvenile Nonfiction categories.
Family time in the kitchen is special. Celebrate all the joyful moments in the kitchen with your little chef with this adorable keepsake cookbook! Learning to cook is sure to boost kids' confidence in the kitchen, but most importantly, it helps create special memories of your time together! Whether your little chef has never ventured into the kitchen or they're ready to have their own cooking show, these delightful and delicious recipes can be shared with the whole family for generations. This kid-friendly cookbook includes everything you need to create the moments you'll remember forever: More than 45 fun and simple kid-friendly recipes for breakfast, lunch, dinner, snacks, desserts, and more! Tips to personalize each recipe to make your time in the kitchen special Conversation starters, ideas for making joyful memories together, and even some silly jokes! Make every day a celebration with My Very First Cookbook!
The Artful Baker
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Author : Cenk Sonmezsoy
language : en
Publisher: Abrams
Release Date : 2017-10-17
The Artful Baker written by Cenk Sonmezsoy and has been published by Abrams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-17 with Cooking categories.
More than 100 extraordinary desserts—with photos and meticulous instructions—by the creator of the internationally acclaimed blog Cafe Fernando: “Superb.” —David Lebovitz, bestselling author of My Paris Kitchen Written, styled, photographed, and designed by Cenk Sönmezsoy, The Artful Baker shares the inspiring story of a passionate home baker, beginning with his years after graduate school in San Francisco and showcasing the fruits of a baking obsession he cultivated after returning home to Istanbul. Sönmezsoy’s stories and uniquely styled images, together with his original creations and fresh take on traditional recipes, offer a window into the life of this luminary artist. The Artful Baker is comprised of almost entirely new content, with a few updated versions of readers’ favorites from his blog, such as Brownie Wears Lace, his signature brownies topped with blond chocolate ganache and bittersweet chocolate lace (originally commissioned by Dolce & Gabbana and awarded “Best Original Baking and Desserts Recipe” by Saveur magazine); Raspberry Jewel Pluot Galette, inspired by Chez Panisse’s 40th anniversary celebrations; and Devil Wears Chocolate, his magnificent devil’s food cake. Covering indulgences from cookies to cakes and tarts to ice creams, recipes include Pistachio and Matcha Sablés; Tahini and Leblebi (double-roasted chickpeas) Swirl Brownies; Sakura Madeleines; Sourdough Simit, the beloved ring-shaped Turkish bread beaded with sesame seeds; Isabella Grape and Kefir Ice Cream; Pomegranate Jam; and Blanche, a berry tart named after the Golden Girl Blanche Devereaux. Each has been tested by an army of home bakers with varying levels of skill, equipment, and access to ingredients, and revised to ensure they’ll work flawlessly in any kitchen. Measurements of ingredients are provided in both volume and weight (grams), and where a volume measurement isn’t useful, weight measurements are provided in both ounces and grams.
Cook It Raw
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Author : Editors of Phaidon
language : en
Publisher: Phaidon Press
Release Date : 2013-04-09
Cook It Raw written by Editors of Phaidon and has been published by Phaidon Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-04-09 with Cooking categories.
Exploring social and environmental issues through gastronomy.
World Class Swedish Cooking
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Author : Björn Frantzén
language : en
Publisher: Skyhorse Publishing Inc.
Release Date : 2013-07
World Class Swedish Cooking written by Björn Frantzén and has been published by Skyhorse Publishing Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07 with Cooking categories.
Chefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen! Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg’s ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes: • Swedish crayfish with late autumn flowers • Pork with caramelized sesame and apples and carrots and mild curry • Poached and grilled guinea fowl with fried rhubarb and sage • Roast duck glazed with white miso • White and green asparagus with cilantro, lime, and lemongrass • Sweet, salty, and sour macarons • Salted caramel ice cream with chocolate and toasted canola oil With a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.
Plusixfive
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Author : Goz Lee and Friends
language : en
Publisher: Epigram Books
Release Date :
Plusixfive written by Goz Lee and Friends and has been published by Epigram Books this book supported file pdf, txt, epub, kindle and other format this book has been release on with Cooking categories.
Winner, Best Chef Cookbook, Singapore, Gourmand World Cookbook Awards 2014 Winner, Best Illustrations, Singapore, Gourmand World Cookbook Awards 2014 Lamenting the lack of good Singaporean food in London (Singapore fried noodles doesn’t count), Goz Lee started the plusixfive supper club out of his one-bedroom flat in Islington, determined to showcase his country’s cooking to hungry Londoners. Since its founding, plusixfive has taken the London supper-club world by storm, regularly selling out its monthly dinners and counting among its guests celebrity chefs, food critics, bloggers and television stars. Taking its name from Singapore’s international dialling code, plusixfive is the result of one young, homesick and hungry Singaporean’s desire to share the spirit of delicious food and good company. Along the way, Goz found two like-minded, food-obsessed Singaporean food bloggers to continue his culinary legacy while he moved to Hong Kong to expand plusixfive’s ventures abroad. He also picked up a motley crew of volunteers, all of whom contribute to the supper club in their free time. Structured like a regular supper-club night, Plusixfive: A Singaporean Supper Club Cookbook is packed with stories about plusixfive’s signature dishes, memories of Singapore and guest recipes from the likes of Momofuku Seiōbo head chef Ben Greeno, Hollow Legs food blogger Lizzie Mabbot and The Straits Times food editor Tan Hsueh Yun. With passion and irreverence, Goz and his team demystify local hawker favourites like satay and chwee kueh and staples of Peranakan cooking like babi pongteh and ayam buah keluak, teaching you how to cook delicious Singaporean food right out of your own kitchen. Featuring over 50 recipes with full-colour photos and written in a casual, approachable style, this cookbook makes the perfect gift for homesick, overseas Singaporeans, or young people just embarking on their first culinary adventures in the kitchen.