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My Mexico City Kitchen: Recipes and Convictions [A Cookbook]
by , Malena Watrous

Language

English

Pages

362

Publication Date

April 30, 2019

Product Description
Customer Reviews
<b>Innovative chef and culinary trend-setter Gabriela C謾mara shares 150 recipes for her vibrant, simple, and sophisticated contemporary Mexican cooking.</b><br /><br /><b>IACP AWARD FINALIST 鈥?ART OF EATING PRIZE LONGLIST 鈥?NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY聽<i>The New York Times聽</i>鈥⒙?lt;i>Bon App茅tit聽</i>鈥⒙?lt;i>San Francisco Chronicle </i>鈥?<i>Chicago Tribune</i></b><br /><br />Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela C謾mara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook鈥攆rom Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta鈥攁nd will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses C謾mara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how <i>everything</i> can be a taco.<br /><br />With celebrated restaurants in Mexico City and San Francisco, C謾mara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.
The Quick Six Fix: 100 No-Fuss, Full-Flavor Recipes - Six Ingredi...
by Stuart O'Keeffe

Language

English

Pages

240

Publication Date

March 01, 2016

Product Description
Customer Reviews
<p>Save time and simplify with 100 fabulous quick-and-easy recipes鈥攗sing 6 ingredients, 6 minutes of prep, and 6 minutes of clean up鈥攆rom celebrity chef Stuart O鈥橩eeffe.</p><p>Preparing a meal doesn鈥檛 need to be difficult or require a lot of time, celebrity chef Stuart O鈥橩eeffe insists. If you work efficiently while keeping your space clean and cook with minimal yet flavorful ingredients, you can get a great meal from stove to table fast. In聽<em>The Quick Six Fix</em>, he offers dozens of delicious recipes for breakfast, salads, soups, pasta, fish, chicken, pork, beef, sides, and desserts that will get you in and out of the kitchen in thirty minutes or less. Each requires no more than 6 key ingredients, 6 minutes of prep work, and 6 minutes of clean up.</p><p>Chef Stuart begins with the pantry essentials and tools you鈥檒l need to whip up a diverse range of amazing dishes at a moment鈥檚 notice, such as his tasty culinary school favorites, Moules Frites and Pistachio Basil Buttered Crispy Salmon. Indulge in delights that pay homage to his native Ireland, including Bangers with a Melted Leek Mash and Cranberry Compote, Sweet Berries 鈥淵orkshire Pudding,鈥?and an Easter dinner favorite, Mustard Crusted Pork with Apple Cabbage Slaw. And savor delights like Mexican Street Corn and the 鈥淟A鈥?Cheeseburger influenced by his adopted California home.</p><p>Stuart O鈥橩eeffe believes in simplicity: Fewer ingredients afford higher quality. With聽<em>The Quick Fix Six,</em>聽he teaches you how to take smart shortcuts, like pairing key store-bought items with homemade ingredients, to cut kitchen time and save you money. Illustrated with more than 75 full color photos,聽<em>The Quick Fix Six</em>聽is the secret to creating easy-to-make, great-tasting dishes that are sure to wow.</p>
The Chef Next Door: A Pro Chef's Recipes for Fun, Fearless Home C...
by Amanda Freitag

Language

English

Pages

319

Publication Date

September 29, 2015

Product Description
Customer Reviews
<p>Improve your confidence and add joy to your home cooking with this beautiful, practical, full-color cookbook filled with information, techniques, and more than 100 recipes from the Food Network favorite and critically acclaimed chef of New York鈥檚 Empire Diner restaurant.</p><p>Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Network鈥檚 Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn鈥檛 alone!</p><p>She set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. <em>The Chef Next Door</em> teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef鈥攖o consider seasonality, balancing flavors, understanding the steps, and learning how to improvise鈥攖o create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you.</p><p>You鈥檒l find everything from the basics鈥攕auces, marinades, stocks, and rubs鈥攖o first impressions, salads, and easy dinner recipes, and will even become skilled in making 鈥淭he Scary Stuff鈥濃€攔ecipes that may seem out of reach but are not. With <em>The Chef Next Door</em>, you鈥檒l be able to dazzle friends and family with a diverse range of dishes, such as Spinach Feta Pies, Kale and Farro Salad with Aged Goat Cheese, Lusty Lemon Chicken, Pop鈥檚 Beer-Braised Bold Beef Stew, Mediterranean Potato Salad, Marinated Artichokes, Cocoa Carrot Cake, and more.</p><p>Filled with beautiful color photographs that show how achievable good food really is, <em>The Chef Next Door</em> makes confident home cooking a breeze.</p>
5 Ingredients: Quick & Easy Food
by Jamie Oliver

Language

English

Pages

320

Publication Date

January 08, 2019

Product Description
Customer Reviews
<p>Jamie Oliver--one of the bestselling cookbook authors of all time--is back with a bang. Focusing on incredible combinations of just five ingredients, he's created 130 brand-new recipes that you can cook up at home, any day of the week. From salads, pasta, chicken, and fish to exciting ways with vegetables, rice and noodles, beef, pork, and lamb, plus a bonus chapter of sweet treats, Jamie's got all the bases covered. This is about maximum flavor with minimum fuss, lots of nutritious options, and loads of epic inspiration. </p><p><b>This edition has been adapted for US market.</b></p>
Burn the Place: A Memoir
by Iliana Regan

Language

English

Pages

262

Publication Date

July 16, 2019

Product Description
Customer Reviews
<b>A singular, powerfully expressive debut memoir that traces one chef鈥檚 struggle to find her place and what happens once she does.</b><br /><br /><i>Burn the Place</i> is a galvanizing memoir that chronicles Iliana Regan鈥檚 journey from foraging on the family farm to running her Michelin-starred restaurant, Elizabeth. Her story is raw like that first bite of wild onion, alive with startling imagery, and told with uncommon emotional power.<br /><br />Regan grew up the youngest of four headstrong girls on a small farm in Northwest Indiana. While gathering raspberries as a toddler, Regan preternaturally understood to pick just the ripe fruit and leave the rest for another day. In the family鈥檚 leaf-strewn fields, the orange flutes of chanterelles beckoned her while they eluded others.<br /><br />Regan has had this intense, almost otherworldly connection with food and the earth it comes from since her childhood, but connecting with people has always been more difficult. She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned twenty, and a woman in an industry dominated by men鈥攕he often felt she 鈥渨asn鈥檛 made for this world,鈥?and as far as she could tell, the world tended to agree. But as she learned to cook in her childhood farmhouse, got her first restaurant job at age fifteen, taught herself cutting-edge cuisine while running a 鈥渘ew gatherer鈥?underground supper club, and worked her way from front-of-house staff to running her own kitchen, Regan found that food could help her navigate the strangeness of the world around her.<br /><br />Regan cooks with instinct, memory, and an emotional connection to her ingredients that can鈥檛 be taught. Written from that same place of instinct and emotion, <i>Burn the Place</i> tells Regan鈥檚 story in raw and vivid prose and brings readers into a world鈥攆rom the Indiana woods to elite Chicago kitchens鈥攖hat is entirely original and unforgettable.
Sous Vide: Better Home Cooking: A Cookbook
by Hugh Acheson

Language

English

Pages

263

Publication Date

October 15, 2019

Product Description
Customer Reviews
<b><b>Just as Hugh Acheson brought a chef<b>'</b>s mind to the slow cooker in <i>The Chef and the Slow Cooker</i>, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential.</b></b><br /><br /><b>NAMED ONE OF FALL<b>'</b>S BEST COOKBOOKS BY <i>FOOD & WINE</i></b><br /><br />Whether he鈥檚 working with fire and a pan, your grandpa鈥檚 slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide鈥攁 method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath鈥攗sed to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens.<br /><br />The beauty of sous vide is its ease and consistency鈥攊t can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method鈥檚 creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish.<br /><br /><b>Praise for <i>Sous Vide</i></b><br /><br />鈥淗igh-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.鈥?lt;b>鈥?lt;i>Publishers Weekly</i></b>
James Beard's Theory and Practice of Good Cooking
by James Beard

Language

English

Pages

465

Publication Date

September 01, 2015

Product Description
Customer Reviews
<b>鈥淭he Dean of American Cuisine鈥?and mentor to some of the country鈥檚 most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child).</b><br /><br /> 鈥淚n my twenty-five years of teaching I have tried to make people realize that cooking is primarily fun and that the more they know about what they are doing, the more fun it is.鈥?lt;br /><br /> So begins James Beard鈥檚 expansive book of culinary terms, methods, tools, and techniques. No one knew food better than Beard, and in these pages his timeless wisdom is on full display. Perfect for both seasoned chefs and those just starting out in the kitchen,聽<i>James Beard鈥檚 Theory and Practice of Good Cooking</i>聽will be one of the most comprehensive and important cookbooks in your library.<br /> 聽<br /> With a guide to kitchenware, step-by-step explanations of foundational cooking techniques, and more than 300 classic recipes to add to your repertoire, this invaluable volume provides all you need to become a star in the kitchen. Beard鈥檚 dishes, from poached pears to steak au poivre, stuffed clams to chocolate souffl茅, will delight the senses. And his unpretentious advice, alongside personal anecdotes and food histories, will make cooking a joy.
Fix It with Food: More Than 125 Recipes to Address Autoimmune Iss...
by , Douglas Trattner

Language

English

Pages

242

Publication Date

December 03, 2019

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER 鈥?A guide to managing inflammation and pain with 125+ recipes proving that you don鈥檛 need to sacrifice delicious food to eat healthfully and be pain free, from celebrity chef and聽<i>The Chew聽</i>co-host Michael Symon</b><br /><b>聽</b><br /><b>鈥淢ichael fixed himself with irresistible recipes that just happened to be healthy. Now you can enjoy healing yourself as well.鈥濃€擬ehmet Oz, MD, attending surgeon, New York鈥揚resbyterian/Columbia University</b><br />聽<br />When Michael Symon found out he had rheumatoid arthritis and external lupus, he suspected that what he ate鈥攐r didn鈥檛 eat鈥攃ould make a profound difference in his levels of inflammation and how he felt. So he committed to a food 鈥渞eset鈥?on聽<i>The Chew</i>鈥攏o red meat, white flour, sugar, dairy, or alcohol.<br />聽<br />Michael used social media to share his experiment with his聽fans, and was shocked by the outcome: after completing the reset, he felt聽<i>amazing.</i>聽He discovered that dairy,聽sugar, and processed flours are his food triggers, and that by avoiding them, his inflammation essentially vanished.<br />聽<br />Michael came up with more than 125 recipes to satisfy his cravings without aggravating his body, including<b>聽</b>Ginger and Chile-Roast Chicken, dairy-free Mac and Cheese, Spaghetti Squash with Arugula Pesto, and Apple and Cherry Oat Crisp, among many others. Now, for the first time, he is sharing these recipes, as well as聽a聽guide聽on how to identify your聽food triggers and聽create聽a meal plan that works around whatever ingredient causes your discomfort so that you too can enjoy incredible food without sacrificing your health.
See You on Sunday: A Cookbook for Family and Friends
by Sam Sifton

Language

English

Pages

400

Publication Date

February 18, 2020

Product Description
Customer Reviews
<b>From the聽<i>New York Times</i>聽food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family</b><br />聽<br /><b>鈥淎 book to make home cooks, and those they feed, very happy indeed.鈥濃€擭igella Lawson</b><br /><br />鈥淧eople are lonely,鈥?Sam Sifton writes. 鈥淭hey want to be part of something, even when they can鈥檛 identify that longing as a need. They show up. Feed them. It isn鈥檛 much more complicated than that.鈥?Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat.<br /><br />From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at聽<i>The New York Times</i>, Sam Sifton鈥檚聽<i>See You on Sunday</i>聽is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The聽200聽recipes are mostly simple and inexpensive (鈥淵ou are not a feudal landowner entertaining the serfs鈥?, and they derive from decades spent cooking for family and groups ranging from six to sixty.<br /><br />From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts,聽<i>See You on Sunday</i>聽is an indispensable addition to any home cook鈥檚 library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.
The Pink Whisk Guide to Bread Making: Brilliant Basics Step-by-St...
by Ruth Clemens

Language

English

Pages

99

Publication Date

June 28, 2013

Product Description
Customer Reviews
<b><i>The Great British Bake Off</i> finalist </b><b>shares delicious bread recipes that rise to every occasion鈥攍oaves of all shapes to suit all tastes.</b><br /> 聽<br /> You can鈥檛 beat the satisfaction of making鈥攁nd eating鈥攜our own loaf of bread. Now, Ruth Clemens shows you how to get confident with straightforward doughs, progress to pre-ferments, and experiment with further methods. Along with clear, step-by-step instructions, the thirty recipes are crammed with tips and tricks to ensure that you鈥檒l be turning out delicious homemade bread鈥攆rom basic white loaves to ciabatta and croissants鈥攊n next to no time.

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