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The Flavor Bible
  • Language: en
  • Pages: 392

The Flavor Bible

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

Salt, Fat, Acid, Heat
  • Language: en
  • Pages: 480

Salt, Fat, Acid, Heat

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Ratio
  • Language: en
  • Pages: 272

Ratio

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts...

Japanese Soul Cooking
  • Language: en
  • Pages: 256

Japanese Soul Cooking

A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may re...

Cooking the Books
  • Language: en
  • Pages: 312

Cooking the Books

After inheriting a bookstore, Sloane Templeton begins to recieve cyber threats and uses her Cyber Crimes Unit experience to uncover the source of the threats.

Gordon Ramsay's Home Cooking
  • Language: en
  • Pages: 256

Gordon Ramsay's Home Cooking

GORDON RAMSAY'S HOME COOKING will give experienced as well as novice cooks the desire, confidence, and inspiration to get cooking and will offer simple, accessible recipes with a "wow" factor. Gordon has travelled the world from India and the Far East to LA and Europe, and the recipes in this book will draw all these culinary influences together to show us simple, vibrant and delicious recipes that reflect the way we eat today. For example: Miso braised salmon fillet with Asian vegetables, Pork and Bacon slider with home made bbq sauce, Curried Sweetcorn Soup, Wild Mushroom Risotto Arrancini, and Baked Lemon Cheesecake with Raspberries. Each chapter will concentrate on a different area of co...

Good Food
  • Language: en
  • Pages: 249

Good Food

  • Type: Book
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  • Published: 1993-12-01
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  • Publisher: Ecco

The Good Food is the first single collection of recipes devoted to the celebration of the classics of casual cuisine. Betty Fussell, author of Masters of American Cookery, writes, "Anyone who loves roasted peppers, garlic, anchovies, lemons, olives, and dill can be grateful for this well-traveled guide through the good foodlands of the Mediterranean and elsewhere ...... Drawing on the diverse cooking traditions of America, Italy, France, India, Morocco, and the Middle East, the authors have assembled recipes that include not only the classic examples of each cuisine, but also unusual dishes that provide surprising gastronomic rewards. The authors have also included an additional section of accompaniments, that offer complements to the other entries.

Cooking in Ancient Civilizations
  • Language: en
  • Pages: 224

Cooking in Ancient Civilizations

Examines cooking as an integral part of Acient civilizations.

Food and Cooking in Victorian England
  • Language: en
  • Pages: 201

Food and Cooking in Victorian England

Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.

Mastering the Art of French Cooking
  • Language: en
  • Pages: 684

Mastering the Art of French Cooking

  • Type: Book
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  • Published: 2011-10-05
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  • Publisher: Knopf

For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here 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. 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. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.