iBooks Top Reference Cookbook Ebooks

The most popular reference cookbook ebooks available at Apple's iBookstore. The best seller chart listing of the top iBook reference cookbooks is updated daily.

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Cookbook Ebook Best Sellers

Top Reference Cookbook Ebook Best Sellers

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The Flavor Bible - Andrew Dornenburg & Karen Page Cover Art

The Flavor Bible

The Flavor Bible The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Andrew Dornenburg & Karen Page

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making,  The Flavor Bible  is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.  Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on  flavor . This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.  The Flavor Bible  is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs,  The Flavor Bible  is an essential book for every kitchen library.  For more inspiration in the kitchen, look for The Vegetarian Flavor Bible  and Kitchen Creativity. 

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On Food and Cooking - Harold McGee Cover Art

On Food and Cooking

On Food and Cooking The Science and Lore of the Kitchen by Harold McGee

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking . He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

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Cannabis Cookbook: Everything You Need To Know Before Cooking With Cannabis - The Canna School Cover Art

Cannabis Cookbook: Everything You Need To Know Before Cooking With Cannabis

Cannabis Cookbook: Everything You Need To Know Before Cooking With Cannabis
by The Canna School

This cookbook is not like the other edible cookbooks out there… We think it’s better. Not only are there over 130 edible recipes in it, but there is also an entire chapter dedicated to teaching you everything you will need to know before you start cooking with cannabis. This book is stand-alone content that has something for you regardless if you are a beginner or an expert. It also happens to have enough edible recipes to keep you busy for a lifetime! We also made sure to keep the political commentary out of this. The only thing you will find in this book is helpful information! Included in this book: Chapter one will teach you everything you need to know before you start cooking with cannabis. This chapter is perfect for the beginner cannabis chef. 134 unique cannabis edible recipes. 50+ exclusive edible recipes that are only available in this book. Important terms surrounding cannabis. In-depth decarboxylation guide. Comprehensive dosage guide with easy-to-follow recommendations. How to adjust the potency of edibles A step-by-step guide to calculating the potency of edibles. How to transform recipes you have at home into edible recipes. 6 unique activated ingredient recipes. Breakfast recipes, main course recipes, appetizer recipes, snack recipes, dessert recipes, and drink recipes! We don't promote a political opinion. Only helpful information is shared. We got rid of all the fluff. Everything explained in this book will help you in one way or another. Everything you need and more to start cooking with cannabis. You will not need to visit websites, use external sources, or look elsewhere for information. FAQ's Are there pictures with the recipes? YES! For every recipe, there is an image! Are all of these recipes online? No. There are over 50 recipes in this cookbook that you will not find anywhere else! What type of recipes are in the book? We didn't want to make a cookbook that was exclusively dessert recipes or exclusively drink recipes. So we made one with breakfast recipes, snack recipes, appetizer recipes, main course recipes, dessert recipes, and drink recipes! There are all different kinds of recipes in this cookbook. Do all of the recipes use cannabis butter? Nope. The recipes use cannabis butter, cannabis milk, cannabis oil, cannabis cream, and cannabis almond milk.

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Cocinología (The Science of Cooking) - Dr. Stuart Farrimond Cover Art

Cocinología (The Science of Cooking)

Cocinología (The Science of Cooking) La ciencia de cocinar by Dr. Stuart Farrimond

La ciencia de los alimentos y la cocina para lograr el plato perfecto cada vez Con impactantes imágenes y diagramas, este libro muestra los principales procesos y técnicas de cocción, trata los ingredientes básicos, como la carne, el pescado, los lácteos, las especias, la harina o los huevos, y te orienta para que equipes mejor tu cocina. La cocina se considera un arte pero para ser creativo hay que entender los principios y la lógica que hay detrás. Con un lenguaje informal y sin apenas tecnicismos, Stuart Farrimond te muestra la ciencia de los alimentos y la cocina, para darte las bases para que seas más intuitivo y aventurero en la cocina. Encuentra las respuestas a 160 preguntas que siempre te hiciste (o no): ¿Hay que poner las judías en remojo antes de cocinarlas? ¿Cuánto tiempo hay que marinar la carne? ¿Cómo hay que asar las verduras para que no queden blandas? ¿El alcohol realmente se evapora cuando se cocina? ¿Cómo salvar un plato muy salado? ¿Podemos utilizar levadura química en lugar de bicarbonato sódico? Un libro de referencia esencial en la biblioteca de todo foodie, cocinero o persona interesada en la alimentación.

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Discover Cigars - Everything You Ever Wanted To Know About Choosing A Fine Cigar! - Martin Keen Cover Art

Discover Cigars - Everything You Ever Wanted To Know About Choosing A Fine Cigar!

Discover Cigars - Everything You Ever Wanted To Know About Choosing A Fine Cigar! by Martin Keen

This book is for anyone who wants to know more about smoking and enjoying fine cigars. When starting to look at cigars you could be very overwhelmed by the sheer variety of them, not to mention all the jargon.  Not knowing your Gran Corona from your Presidente can make it difficult to enjoy smoking cigars as there is such a varieation between the types and brands.  This book will help to clear up any confusion and provide you with a step-by-step guide the explains cigars so that you can enjoy these fine smokes. Discover the world of cigar smoking in this informative and helpful book!

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The Oxford Companion to Cheese - Dr. Catherine Donnelly Cover Art

The Oxford Companion to Cheese

The Oxford Companion to Cheese
by Dr. Catherine Donnelly

Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruy?re, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

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The Science of Cooking - Dr. Stuart Farrimond Cover Art

The Science of Cooking

The Science of Cooking Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

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100 Techniques - America's Test Kitchen Cover Art

100 Techniques

100 Techniques Master a Lifetime of Cooking Skills, from Basic to Bucket List by America's Test Kitchen

The Absolute Best Way to Do Almost Anything in the Kitchen The first book on technique from America's Test Kitchen showcases 100 groundbreaking techniques that will transform your cooking life, paired with more than 200 creative, modern recipes that put the techniques into real-world, home-kitchen practice. From making the most tender burger patties to grill-roasting a leg of lamb, from making pan sauces for cutlets to simmering homemade duck confit, from griddling the fluffiest pancakes to tempering chocolate, making caramel, and baking French pastry, the test cooks of ATK shine their spotlight on simpler, smarter, foolproof strategies. The first section, Essentials Every Home Cook Should Know, covers core techniques. Learn why it's crucial to season with salt properly before and during cooking for the best Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp. Cook any piece of salmon to silky perfection through our high-low roasting technique. The middle section, Techniques You Didn't Know You Couldn't Live Without, includes techniques we developed from an unexpected angle of discovery. Bake crusty, golden, bubbly-topped pizza by using a skillet. Fry easy, restaurant-quality homemade French fries by starting the potatoes in room-temperature oil. The final section, The Bucket List, gives you the know-how to make dreamed-about projects come true. Barbecue true Texas beef ribs in a standard kettle grill. Cure your own bacon or gravlax in your refrigerator. Bake, assemble, and decorate a show-stopping layer cake for any special occasion.

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The Complete Fannie Merritt Farmer Cook Book - Fannie Merritt Farmer Cover Art

The Complete Fannie Merritt Farmer Cook Book

The Complete Fannie Merritt Farmer Cook Book by Fannie Merritt Farmer

Six of Fannie Farmer’s cook books have been compiled into this mammoth single volume, containing nearly 3,500 recipes and more than 350 illustrations! Never before has Miss Farmer’s wealth of knowledge been condensed into such a mighty single book. You’ll find dozens of recipes for soups, salads, breads, dinner entrées, desserts, etc., among others. With nearly 4 million copies of her first book, The Boston Cooking School Cook Book sold worldwide since its original publication, you can be sure that these recipes have been well-received on countless dinner tables. Fannie Farmer was known as the “Mother of Level Measures” for her recipes that took the guesswork out of measurements. Plus, this book has been thoughtfully styled and formatted to make it easy to read on your iPads and iPhones, with links between related recipes and methods, footnotes, and includes an extensive index. Whether you are searching for a favorite comfort food recipe (many consider her recipe for Brownies to be awesome), or for something different for an everyday meal, take a look inside! The Boston Cooking School Cook Book forms this work’s backbone. The other titles that have been logically incorporated (without importing duplicate recipes) are:— A New Book of Cookery, Catering for Special Occasions with Menus and Recipes , A Book of Good Dinners for My Friend , Chafing Dish Possibilities , and Priscilla Cook Book for Everyday Housekeepers , all of which are also available from the iBooks Store. Recipes that were similar to those existing in the Boston Cooking School Cook Book have been included here, with the addition of an incremented serial number to the recipe name, i.e. Boiled Dressing 3, etc. Food and Cookery for the Sick and Convalescent , her seminal work on diet and food preparation for ill people, has not been included in this book, due to its specialized subject matter, but it too is available from the iBooks Store.

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The French Chef Handbook - Michel Maincent-Morel Cover Art

The French Chef Handbook

The French Chef Handbook
La cuisine de reference by Michel Maincent-Morel

Gourmand Cookbook Award winner from renowned culinary instructor Michel Maincent-Morel, The French Chef Handbook revolutionized the learning of cooking by offering solid techniques to beginners.   Own the keys of French culinary technique! This book is a study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers.  In this book you will find expert tips on a variety of subjects, including:   Kitchen hygiene and safety Professional cutlery Cookware Basic Preparations, mixtures and stuffings Soups Appetisers Meat, Eggs, Fish and Poultry Desserts and more!   Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipes worksheets, more than 3,000 photos, and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is a must-have!   Includes color photographs    

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Mary Berry's Complete Cookbook - Mary Berry Cover Art

Mary Berry's Complete Cookbook

Mary Berry's Complete Cookbook Over 650 Recipes by Mary Berry

More than 650 classic recipes from Britain's best loved cookery writer. From mouth-watering classics like cheesy cottage pie, steak Diane, and salmon en croûte to family favorites such as lasagna, chili con carne, and three-cheese macaroni, you'll find your belly full and your heart fuller. With some exciting twists and turns along the way - prawn tacos, Thai spiced soup, and stir-fried Chinese noodles - there is really something for everyone! Not to mention a sumptuous collection of desserts guaranteed to satisfy your sweet tooth, including cakes, pastries, soufflés, and trifles. Perfect for everyday cooks, baking enthusiasts, and Mary Berry fans alike, Mary Berry The Complete Cookbook is the crowning glory of every cook's shelf.

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Ruhlman's Twenty - Michael Ruhlman Cover Art

Ruhlman's Twenty

Ruhlman's Twenty 20 Techniques, 100 Recipes, A Cook's Manifesto by Michael Ruhlman

James Beard Award, 2010 winner! — Ruhlman's Twenty — Redefining how we cook Michael Ruhlman cookbook: Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Ruhlman's Twenty distills Michael Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas—from ingredients to processes to attitude—that are guaranteed to make every cook more accomplished. Learn Michael Ruhlman's twenty key cooking concepts: Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs; Ruhlman reveals how a cook's success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Michael Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts. A game-changing James Beard Award winning cookbook: Ruhlman's Twenty shows you how he does it in over 300 photographs. Cooks of all levels will revel in Michael Ruhlman s game-changing Twenty. If you liked The Food Lab: Better Cooking through Science, you'll love Ruhlman's Twenty

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The James Beard Cookbook - James Beard Cover Art

The James Beard Cookbook

The James Beard Cookbook by James Beard

The million-selling culinary classic from the “dean of American cookery” offers timeless and delicious recipes—a must-have for beginners to foodies ( The New York Times ). Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet.   Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master.   Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

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Diabetic Friendly Cooking: Easy low carb, low sugar recipes - Betty Yells Cover Art

Diabetic Friendly Cooking: Easy low carb, low sugar recipes

Diabetic Friendly Cooking: Easy low carb, low sugar recipes Easy low carb, low sugar recipes by Betty Yells

Last year I was diagnosed with Type 2 diabetes. Not something I wanted to hear at all. My blood sugar was 105, which is not too bad, just a bit higher than normal. I told my doctor I was not going to give my self any kinds of shots, so don’t even suggest that to me. She laughed, and then said no, no, you don’t have to do that, nor do you have to take any pills as long as you start eating the proper foods and loose a few pounds starting now. OK, I thought, that is not so hard. She told me no more cokes, chocolate shakes, junk food, etc. She also said I could eat pasta, but a small amount. I love pasta, I love shakes and I love coke. She told me now and then is OK on that stuff, but only now and then. I was beside myself and wondered what can I eat now. I started looking through books, web sites and talking to other people who have diabetes. I have found there are a lot of substitutes out there that are just as good. Wheat bread, wheat pasta, brown rice, low fat desserts, they are out there. So I started collecting information and recipes. Soon I started creating my own recipes based on the information I had gathered. This book is the culmination of my efforts. There are 143 diabetic friendly recipes, including main dishes, soups, stews, salads, casseroles, snacks, and desserts. It’s not really so bad I am finding. By watching your weight, watching what you eat, and getting lots of regular exercise you can keep your blood sugar down. Give it a try, you won’t be sorry.

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Low Fat Crock Pot Cookbook: Meals Under 400 Calories - Celeste Wilson Cover Art

Low Fat Crock Pot Cookbook: Meals Under 400 Calories

Low Fat Crock Pot Cookbook: Meals Under 400 Calories Meals Under 400 Calories by Celeste Wilson

Maintaining a healthy lifestyle and eating deliciously while doing so is difficult. With that in mind I have created a no hassle, easy to follow book to help with transitioning into a better way of living. Life is sometimes hectic and whether a large family meal is in order or a single dinner is in order, crock pots (also known as slow cookers) are a fantastic tool to have. Not only are they easy to clean-up but they also don't need constant supervision. All the recipes in Low Fat Crock Pot Cookbook provide serving sizes that are under 400 calories. There are 100 recipes in all, 23 with pictures.

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Vegetables Unleashed - José Andrés & Matt Goulding Cover Art

Vegetables Unleashed

Vegetables Unleashed A Cookbook by José Andrés & Matt Goulding

A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.

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Top Secret Restaurant Recipes 2 - Todd Wilbur Cover Art

Top Secret Restaurant Recipes 2

Top Secret Restaurant Recipes 2 More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains: A Cookbook by Todd Wilbur

#1 bestselling Top Secret Recipes series! The kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collection—the first since his bestselling Top Secret Restaurant Recipes , which has sold over one million copies. Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee’s, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more. The book will feature 150 recipes, including: • Red Lobster® Cheddar Bay Biscuits • Cheesecake Factory® White Chocolate RaspberryTruffle® Cheesecake • Romano’s Macaroni Grill® Penne Rustica® • California Pizza Kitchen® Thai Crunch Salad • Original Pancake House® Apple Pancake • Chili’s® Southwestern Eggrolls • Houston’s® Chicago-Style Spinach Dip • Tony Roma’s® Baked Potato Soup Forget takeout—with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen.

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Keys to Good Cooking - Harold McGee Cover Art

Keys to Good Cooking

Keys to Good Cooking A Guide to Making the Best of Foods and Recipes by Harold McGee

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Cooking Light The New Way to Cook Light - Editors of Cooking Light Cover Art

Cooking Light The New Way to Cook Light

Cooking Light The New Way to Cook Light Fresh Food & Bold Flavors for Today's Home Cook by Editors of Cooking Light

The New Way to Cook Light is the signature cookbook from Cooking Light , America's number one food magazine. This rich, visual book is a celebration of food, delivering inspiration and approachable recipes, all of which are rooted in smart cooking methods that extract maximum flavor from every food you enjoy. That includes butter and cream and chocolate and bacon, but also smoked paprika and Meyer lemons and olive oil and fresh, sweet corn. The "new way to cook light" is about getting more—more pleasure, more flavor, more satisfaction in knowing that you are cooking food that is uncompromising in taste and in promoting good health. The New Way to Cook Light contains more than 400 recipes that exemplify this new way to cook light. Readers will also find Cooking Light magazine's 10 Essentials of Healthy Eating, which have been honed to perfection through 25 years of extensive research and exhaustive kitchen testing, and more than 200 full-color photographs throughout. In addition, sidebars within the chapters focus on classic Cooking Light elements such as go-to ingredients, expert cooking techniques, and trusted nutrition information. At the touch of your fingertips… • Enlarge each recipe by tapping the title, so you can easily see the ingredient list and method––no pinching and zooming needed! • How-to photos make step-by-step instructions easy to follow. • Tap on a recipe title in the table of contents or other highlighted spots throughout the book to view that recipe––no more flipping through pages!

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Cakeballs! - J Brentzel Cover Art

Cakeballs!

Cakeballs! by J Brentzel

Cakeballs are the Solution to your Dessert Making Dilemmas Tiny balls of cake &frosting dipped in chocolate not only taste great but are portable and easy to serve. Cakeballs look like you spent hours in the kitchen and taste sinfully good. From Tiramisu & RootBeer Floaties to Chocolate Madness and Mocha Chip,your favorite cakeball recipe is in this great collection of over 70 original recipes.

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The New James Beard - James Beard Cover Art

The New James Beard

The New James Beard by James Beard

A New York Times –bestselling treasury of recipes and techniques from a world-renowned chef. James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods . This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking. In The New James Beard , you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world. With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.  

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The Vegetarian Flavor Bible - Karen Page & Andrew Dornenburg Cover Art

The Vegetarian Flavor Bible

The Vegetarian Flavor Bible The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page & Andrew Dornenburg

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

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Julia's Kitchen Wisdom - Julia Child Cover Art

Julia's Kitchen Wisdom

Julia's Kitchen Wisdom Essential Techniques and Recipes from a Lifetime of Cooking: A Cookbook by Julia Child

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.

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Guy Fieri Food - Guy Fieri & Ann Volkwein Cover Art

Guy Fieri Food

Guy Fieri Food Cookin' It, Livin' It, Lovin' It by Guy Fieri & Ann Volkwein

Bursting with personality, fun, and flavor, Guy Fieri Food is the first-ever cookbook from the Food Network superstar, host of NBC’s popular game show “Minute to Win It,”  and #1 New York Times bestselling author of Diners, Drive-ins & Dives and More Diners, Drive-ins & Dives.  Guy Fieri loves all types of good food—and that he'll do what's required to track it down. In Guy Fieri Food, he cooks with his iconic flair, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himself—him!) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy'd (bet you didn't see that one comin'!). He'll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic's Cedar Plank Salmon. Filled with more than 150 original recipes, gorgeous full-color photos, and loads of great cooking tips, Guy Fieri Food  is an absolute must for any Fieri fan!

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The Elements of Cooking - Michael Ruhlman Cover Art

The Elements of Cooking

The Elements of Cooking Translating the Chef's Craft for Every Kitchen by Michael Ruhlman

In The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. The Elements of Cooking gives everyone the tools they need to go from being a good cook to a great one.

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The Hell's Kitchen Cookbook - Hell's Kitchen Cover Art

The Hell's Kitchen Cookbook

The Hell's Kitchen Cookbook Recipes from the Kitchen by Hell's Kitchen

The official companion cookbook from the enormously popular Fox cooking competition show . Hell's Kitchen debuted in 2005 on Fox and is currently in in its 14th season. On the show, one explosive, charismatic Head Chef oversees 16 chefs as they battle it out to win a job as Head Chef of top restaurant with a total prize value of $250,000. In each episode the chefs are put to the test in a skill's-based challenge, and must follow it up by completing dinner service at the exclusive Hell's Kitchen restaurant set in Los Angeles. Now, in their first ever cookbook, readers will learn how to recreate over one hundred of the contestant's delectable, restaurant-worthy dishes in their own home and will be given access to the recipes, menus, and behind-the-scenes secrets that they've been craving!

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Emergency Food Storage & Survival Handbook - Peggy Layton Cover Art

Emergency Food Storage & Survival Handbook

Emergency Food Storage & Survival Handbook Everything You Need to Know to Keep Your Family Safe in a Crisis by Peggy Layton

Always Be Prepared What if your life was disrupted by a natural disaster, food or water supply contamination, or any other type of emergency? Do you have the essentials for you and your family? Do you have a plan in the event that your power, telephone, water and food supply are cut off for an extended amount of time? What if there were no medical or pharmaceutical services available for days, weeks, or months? How prepared are you? With this guide by your side, you and your family will learn how to plan, purchase, and store a three-month supply of all the necessities—food, water, fuel, first-aid supplies, clothing, bedding, and more—simply and economically. In other words, this book may be a lifesaver. Inside you'll find 10 steps to an affordable food storage program plus how to: •Prepare a home "grocery store" and "pharmacy" •Use what you store and store what you use •Store water safely and provide for sanitation needs •Create a first-aid kit, car kit, and 72-hour emergency kit for the whole family •And many more invaluable hints and tips "This clear, concise, step-by-step program is not only affordable and doable, it's essential in these uncertain times. Now, everyone from apartment dwellers to basement owners can store a three-month supply of the essentials, including peace of mind!" — Joni Hilton, author of Once-a-Week Cooking Plan and Cooking Secrets My Mother Never Taught Me

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Mark Bittman's Kitchen Matrix - Mark Bittman Cover Art

Mark Bittman's Kitchen Matrix

Mark Bittman's Kitchen Matrix More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities: A Cookbook by Mark Bittman

Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking. For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular New York Times Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. In Mark Bittman’s Kitchen Matrix , Mark’s matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled) , following Mark’s approach to culinary improvisation will deliver stand-out results.

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The I Hate to Cook Book (50th Anniversary Edition) - Peg Bracken & Johanna Bracken Cover Art

The I Hate to Cook Book (50th Anniversary Edition)

The I Hate to Cook Book (50th Anniversary Edition) 50th Anniversary Edition by Peg Bracken & Johanna Bracken

"There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of I Hate to Cook Book , and the other kind...the I Hate to Cook people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest." Peg Bracken Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I Hate to Cook Book. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy. 50 years later, times have certainly changed - but the appeal of The I Hate to Cook Book hasn't. This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.

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See You on Sunday - Sam Sifton Cover Art

See You on Sunday

See You on Sunday A Cookbook for Family and Friends by Sam Sifton

NEW YORK TIMES BESTSELLER • From the  New York Times  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   “A book to make home cooks, and those they feed, very happy indeed.”—Nigella Lawson NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Town & Country • Garden & Gun “People are lonely,” Sam Sifton writes. “They want to be part of something, even when they can’t identify that longing as a need. They show up. Feed them. It isn’t much more complicated than that.” 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. From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at  The New York Times , Sam Sifton’s  See You on Sunday  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 200 recipes are mostly simple and inexpensive (“You are not a feudal landowner entertaining the serfs”), and they derive from decades spent cooking for family and groups ranging from six to sixty. From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts,  See You on Sunday  is an indispensable addition to any home cook’s 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.

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Dinner: A Love Story - Jenny Rosenstrach Cover Art

Dinner: A Love Story

Dinner: A Love Story It all begins at the family table by Jenny Rosenstrach

Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.

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Guy Fieri Food (Enhanced Edition) (Enhanced Edition) - Guy Fieri & Ann Volkwein Cover Art

Guy Fieri Food (Enhanced Edition) (Enhanced Edition)

Guy Fieri Food (Enhanced Edition) (Enhanced Edition) More Than 150 Off-the-Hook Recipes by Guy Fieri & Ann Volkwein

This book is enhanced with content such as audio or video, resulting in a large file that may take longer to download than expected. The enhanced edition includes video and two top-10 lists from the author. If you’ve checked out my Diners, Drive-ins and Dives books or visited my restaurants, Johnny Garlic’s and Tex Wasabi’s, you know I’m down with all types of good food—and that I’ll do what’s required to track it down. In Guy Fieri Food, I’m cookin’ it my way, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himself—that’s me) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy’d (bet you didn’t see that one comin’!). Before I’m finished I’ll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic’s Cedar Plank Salmon. Fact is, I’ve been cookin’ it, livin’ it, and lovin’ it since I was just a kid, and it’s a privilege to help you bring home some of my own classic, big, and bold flavors.

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The Brewmaster's Table - Garrett Oliver Cover Art

The Brewmaster's Table

The Brewmaster's Table Discovering the Pleasures of Real Beer with Real Food by Garrett Oliver

Winner of the International Association of Culinary Professionals’ Award for Best Cookbook in the Wine, Beer or Spirits category. Garrett Oliver, award-winning Brewmaster and Vice President of Production of the Brooklyn Brewery, recognized by Gourmet Magazine as a “passionate epicure and talented alchemist”, reveals the full spectrum of flavors contained in the more than 50 distinct styles of beer from around the world. Most importantly, he shows how beer, which is far more versatile than wine, intensifies flavors when it’s appropriately paired with foods to create a dining experience most people have never imagined. Garrett, along with photographer Denton Tillman, traveled throughout Europe visiting fellow brewmasters to trace the beers of the world to their sources. Back in the States, he met with the star chefs he has advised about beer. The resulting book is a motherload of information, lushly illustrated with Tillman’s gorgeous photographs of the world’s best beers and the breweries that produce them. Above all, THE BREWMASTER’S TABLE is a new way of thinking about beer – one that will bring this under-appreciated brew to the status it deserves. Whether it’s a Belgian wheat beer with a simple salad, a Brooklyn Pilsner to wash down spicy tacos, a pale ale alongside a porcini risotto with foie gras, or even a Framboise to accompany a dark chocolate brownie, beer is the perfect complement to any dining experience, at home in front of the TV or in a four-star restaurant. He explains how beer is made, shows you its fascinating history, and then leads you through the amazing range of flavors displayed by the dozens of distinct styles of beer from around the world. Finally, he suggests beer pairings that will please your tastebuds and blow your mind.  Whether you’re a beer aficionado, a passionate cook, or just someone who loves a great dinner, this book will indeed be a revelation.

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Cooking at Home - Chuck Williams Cover Art

Cooking at Home

Cooking at Home More Than 1,000 Classic and Modern Recipes for Every Meal of the Day by Chuck Williams

“A painstakingly thorough aid that has something to offer everyone, from the culinary novice to the seasoned home cook.”—Tom Colicchio, James Beard Award-winning chef/owner Crafted Hospitality   For nearly 60 years, Williams-Sonoma has connected and inspired home cooks with the best cooking equipment and kitchen-tested recipes. Cooking at Home celebrates that legacy with recipes culled from its award-winning publishing program, which was guided by Chuck Williams for more than two decades. More than just a recipe collection, the book features a wealth of informative tips, techniques, and cooking know-how.   Re-released and updated in celebration of Chuck Williams’ 100th birthday, Cooking at Home features over 1000 recipes from the Williams-Sonoma publishing program, which Chuck guided. In addition, the book includes 100 recipes from Chuck’s personal recipe collection. The book’s 22 chapters cover cooking topics from A-Z, making it a complete cooking reference book you can use every day, whatever you are in the mood for and whatever the occasion. Be sure to check out “Chuck’s Finds,” which highlight special merchandise that Chuck introduced in his Williams-Sonoma stores to the U.S. public.   “A compilation of his favorite recipes spanning decades. These dishes are classics in their own right.”—Thomas Keller, James Beard Award-winning chef/owner The French Laundry   “A visual and tactile treat containing a comprehensive array of eclectic cooking and prep tips (two per page) presented with a sophisticated aesthetic . . .  a book for everyone, a beautiful gift, and a practical long-term tool for the coziest room in the house.”— Publishers Weekly

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From the Oven to the Table - Diana Henry Cover Art

From the Oven to the Table

From the Oven to the Table Simple dishes that look after themselves by Diana Henry

THE SUNDAY TIMES BESTSELLER 'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' - Nigella Lawson Whether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food. Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. Praise for How to Eat a Peach : 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times Food Book of the Year at the André Simon Food & Drink Book Awards 2019

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Ideas in Food - Aki Kamozawa & H. Alexander Talbot Cover Art

Ideas in Food

Ideas in Food Great Recipes and Why They Work: A Cookbook by Aki Kamozawa & H. Alexander Talbot

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food , have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights.   This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly.   Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home. 

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From Scratch - Michael Ruhlman Cover Art

From Scratch

From Scratch 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over by Michael Ruhlman

From the James Beard Award-winning, New York Times -bestselling author. “Through the recipes for 10 classic meals, he covers how to cook almost anything.” —Ina Garten, the Barefoot Contessa From Scratch  looks at ten favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how.  There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul.  “Like a master chef clarifying a murky stock into a crystal-clear consommé, Ruhlman detangles the complex web of technique, myth, and folklore that is cooking . . . The lessons are set up in such a way that you can decide exactly how deep a dive you want to take, though with a guide like Ruhlman at your side, that’s most likely a mouth-first leap straight into the deep end.” —J. Kenji López-Alt, New York Times -bestselling-author of The Wok “He’s like a good friend joining you in the kitchen, and this book will certainly become the home cook’s trusted companion.” —Thomas Keller, chef/proprietor, The French Laundry

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Prep School - James P. DeWan Cover Art

Prep School

Prep School How to Improve Your Kitchen Skills and Cooking Techniques by James P. DeWan

An IACP Cookbook Award finalist. “A good primer for beginning cooks and an excellent reference for experienced cooks needing a refresher.” — ChicagoNow   Prep School is the ultimate collection of the weekly Chicago Tribune column of the same name, written by culinary instructor and award-winning food writer James P. DeWan. This compilation is focused on teaching readers how to become better cooks, from amateurs who are learning to cook for themselves or their families to professional and gourmet chefs who are searching to perfect their technique. Illustrated with full-color photography and a plethora of simple, plainspoken instructions, Prep School is an easy go-to guide for becoming more adept at any kitchen skill.   Prep School is filled with more than fifty delicious recipes, as well as insightful and straightforward tips on knife skills, preparation techniques, pantry essentials, holiday meals, and general advice on how to make your kitchen as user-friendly as possible. Before any home cook or professional chef picks up a cookbook, they should first pick up Prep School and be sure to take DeWan’s advice to heart. His recommendations on improving kitchen efficiency and ease, along with his in-depth knowledge of shortcuts and cooking common sense, make DeWan the perfect teacher for any aspiring culinary student.   Finalist for 2014 International Association of Culinary Professionals’ Best Compilation Cookbook Award   “From cooking with booze to conquering crab cakes, reading James P. DeWan’s column has helped me graduate from cooking like I still live in a college dorm.” — RedEye

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Kitchen Hacks - America's Test Kitchen Cover Art

Kitchen Hacks

Kitchen Hacks How Clever Cooks Get Things Done by America's Test Kitchen

Innovative solutions to everyday cooking challenges—from maximizing minimal counter space to preparing delicious meals without special appliances—from the Cook’s Illustrated team of test kitchen MacGyvers The test cooks of Cook's Illustrated have hacked their way through the kitchen—and beyond—to find innovative solutions to everyday cooking challenges. A kitchen hack is an unusual, easier, and/or better way of performing a task that often saves money and time or improves the quality of the outcome. Kitchen Hacks features over 1,000 of Cook’s Illustrated ’s test kitchen-approved tips and tricks to help you face down kitchen conundrums, such as: • Need extra counter space? Place a baking sheet on top of a pulled-out kitchen drawer. • No rolling pin to be found? Pull out a bottle of wine to flatten your pie dough. • Can’t get that sticky jar open? Fit a rubber band around the lid for a helpful grip. Throughout, you'll find fun and helpful illustrations that guide you every step of the way. Additionally, you’ll find 22 “How Did They Do That?” recipes, which include hacks like how to make the perfect vanilla ice cream without a machine, how to whip up a DIY eggless mayonnaise in no time—and much more. Become a more efficient and inventive cook and take your skills to the next level with our kitchen hacks—and have fun while doing it.

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Maximum Flavor - Aki Kamozawa & H. Alexander Talbot Cover Art

Maximum Flavor

Maximum Flavor Recipes That Will Change the Way You Cook: A Cookbook by Aki Kamozawa & H. Alexander Talbot

Whether you’re interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of Ideas in Food deliver reliable techniques and dishes—no hard-to-find ingredients or break-the-bank equipment required—for real home cooks.   On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it’s the simplest tips that can be the most surprising—and the ones that can help home cooks take their cooking to a new level.   With this book, you’ll learn:    • Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries    • Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results    • How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior    • How to cook steak consistently and perfectly every time    • How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins    • How to make no-knead Danish that are even better than the ones at your local bakery    • How to smoke vegetables to make flavorful vegetarian dishes    • Why pâte à choux—or cream puff dough—makes foolproof, light-as-air gnocchi    • How pressure cooking sunflower seeds can transform them into a creamy risotto    • How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.

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The New Food Lover's Companion, 5th edition - Sharon Tyler Herbst & Ron Herbst Cover Art

The New Food Lover's Companion, 5th edition

The New Food Lover's Companion, 5th edition by Sharon Tyler Herbst & Ron Herbst

The fifth edition of this widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today’s world. The authors have taken into account our healthier lifestyles and more diverse palates to include:  - Over 500 new listings, including Korean, Persian, and South American additions - Updated information for hundreds of existing entries - A blood alcohol concentration chart for men and woman - An extensive breakdown of food labels and nutritional facts - Department of Agriculture recommendations for a 2,000 calorie per day food plan Among the myriad foods and culinary subjects defined and explained are cooking tools and techniques, meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining. Handy appendices cover many topics including suggestions for substituting recipe ingredients, a microwave oven conversion chart, recommended safe cooking temperatures for meats and fish, and much more. The New Food Lover’s Companion is a reference guide—not a cookbook—but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7200 entries plus line art are included in this seminal work.

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Cook's Encyclopaedia - Tom Stobart Cover Art

Cook's Encyclopaedia

Cook's Encyclopaedia by Tom Stobart

A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” ( Waitrose Food Illustrated ).   Arranged alphabetically from Abalone to Zampone, Cook’s Encyclopedia covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart traveled widely, both as an explorer and a filmmaker, and his book was informed by an eye for telling details.   Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment, and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove.   “A MUST, comprehensive, well-organized and well-written . . . a serious and important work of reference.” —Alan Davidson, author of The Oxford Companion to Food

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Buvette - Jody Williams & Mario Batali Cover Art

Buvette

Buvette The Pleasure of Good Food by Jody Williams & Mario Batali

The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. Buvette will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

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The New Essentials Cookbook - America's Test Kitchen Cover Art

The New Essentials Cookbook

The New Essentials Cookbook A Modern Guide to Better Cooking by America's Test Kitchen

Take your cooking skills to the next level while developing a knockout repertoire of 200 essential, satisfying dishes—from simple meals to dinner-party center­pieces We’ve made improvements to well-loved dishes by incorporating innovative techniques in recipes such as Butter-Basted Rib-Eye Steak and added modern classics such as Vegetable Bibimbap and Olive Oil-Yogurt Bundt Cake. In this book, you’ll find the perfect roast chicken and a killer banana bread but also a Turkish-inspired tomato soup, luscious Chinese braised short ribs, and a set of wholesome grain bowls. A chapter on weeknight dinners offers smart paths to great flavor—from Bucatini with Peas, Kale, and Pancetta that cooks in one pot to a pizza that bakes in a skillet—including plenty of vegetarian options. Other chapters turn up the volume on breakfast and dessert standbys; try the 100 Percent Whole-Wheat Pancakes and Brown Sugar Cookies and you may never go back to the regular versions. We'll also help you pull off your next—or even your first!—dinner party with recipes guaranteed to impress (and to work), such as Braised Lamb Shanks with Bell Peppers and Harissa, Miso-Marinated Salmon, and Roasted Zucchini and Eggplant Lasagna. Most of us—not just newbies—could stand to bone up on certain culinary basics, and our methods may surprise even more experienced cooks, from seeding fresh chiles (we use a measuring spoon) to hulling strawberries (a plastic straw works well). And that’s just the tip of the iceberg of what these recipes teach. You'll discover how to “reverse sear” thick pork chops so they turn out juicy all the way through, grind meat in a food processor for the ultimate burger, and shape fresh corn tortillas without a tortilla press or rolling pin. As you progress through this book, you will also gain a deeper understanding of ingredients, better ­techniques, and the secrets we use in the test kitchen via sidebars called “Think Like a Cook,” which offers insights that can help in your larger culinary life—from picking the perfect avocado to cooking the perfect eggs.

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Food IQ - Daniel Holzman & Matt Rodbard Cover Art

Food IQ

Food IQ 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts by Daniel Holzman & Matt Rodbard

WINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS) In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer). A Publishers Weekly bestseller and one of the top cookbooks of 2022 (Food & Wine, The Sporkful, CBS Saturday Morning, Today Show). When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including: Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.) When is it okay to cook with frozen vegetables? (Deep breath. It's very much OK, but only with certain types.) What is baker's math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.)  Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz.  From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don't know what you don't know.

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Weelicious - Catherine McCord Cover Art

Weelicious

Weelicious 140 Fast, Fresh, and Easy Recipes by Catherine McCord

Every parent knows how difficult it is to get to get kids eating happily and healthily. Catherine McCord has the answer: Weelicious! Creator of the wildly popular blog Weelicious.com, Catherine, who honed her cooking skills at Manhattan’s Institute of Culinary Education, strongly believes in the “one family/one meal” idea—preparing a single, scrumptious meal the entire family can sit down and enjoy together rather than having to act as “short order cook” for kids who each want something different. In Weelicious, she offers dozens of recipes and tips for creating quick, easy, healthy, and fun food that moms, dads, and young children of any age will absolutely adore—from the most persnickety infants to the pickiest grade-schoolers.

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Kitchen Smarts - Cook's Illustrated Cover Art

Kitchen Smarts

Kitchen Smarts Questions and Answers to Boost Your Cooking IQ by Cook's Illustrated

The experts at Cook’s Illustrated magazine offer hundreds of definitive, researched, and kitchen-tested answers in this Q&A-style guide for home cooks looking to improve their kitchen prowess Does searing meat really seal in juices? Does it matter what kind of salt you use? What's the best way to measure a sticky ingredient like honey? Why does whiskey taste better when you add water? How do you actually pronounce dacquoise , and what on earth is it? In this follow up to Kitchen Hacks , the expert editors at Cook’s Illustrated magazine answer your burning questions, offering tips and tricks on how to become a better, more confident cook.   Kitchen Smarts captures all the questions Cook’s Illustrated test cooks have worked through in their quest to determine the best way to do everything in the kitchen, and it does so in a fun, hip, but still very practical way.   It can be a real challenge to figure out who’s right and who has no idea what they’re talking about when it comes to cooking. We are used to being able to simply Google any kitchen question—no matter how strange—the moment it arises. But how do you know you're getting the best (or even the right) answer? Silence all the noise and avoid confusion by going straight to this go-to cooking reference guide from one of America’s most trusted cooking magazines!

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Down-Home Cajun Cooking Favorites - Neal Bertrand Cover Art

Down-Home Cajun Cooking Favorites

Down-Home Cajun Cooking Favorites by Neal Bertrand

Down-Home Cajun Cooking Favorites, Revised Second Edition Now with links to 33 food photos! "Down-Home Cajun Cooking Favorites," the Best Authentic Cajun Recipes from Louisiana’s Bayou Country Will Show You How to Cook Traditional Cajun Meals as if You Were Born a Cajun! "Down-Home Cajun Cooking Favorites" takes you into the kitchens of some of south Louisiana's best home cooks. It features 140 of the most popular dishes from Cajun country, carefully selected to give a well-rounded sampling of the flavors of the region. It is a collection of classic recipes from moms and dads, aunts and uncles, ma-moms and pa-pops from the south Louisiana region called Acadiana, or Cajun Country. These popular recipes were contributed by down-home folks who are tremendous cooks in their own right, who learned how to cook these dishes passed down from generation to generation. You'll find Boudin and Cracklins, Boiled Crawfish and Crawfish Etouffee, Stuffed Shrimp, Tasso, Candied Yams, Corn Maque Choux, Smothered Okra & Tomatoes, Stuffed Baked Eggplant or Mirlitons, Bouillabaisse, Chicken & Sausage Gumbo, as well as a variety of sauce piquantes, fricassees, stews, casseroles, appetizers, desserts, dressings, breads, and breakfast dishes like couche-couche and pain perdu. Written in clear, easy-to-follow steps, these mouth-watering dishes are waiting for you and your family. Go ahead, try them, and you, too, will cook like a Cajun! Now with links to 33 food photos, including photos showing how cracklins are made.! Here’s a small selection of the recipes included: Beignets (Creole doughnuts) Buttermilk Biscuits Couche-Couche Cracklins (Gratons) Pain Perdu – French Toast Sirop de Gateau (Syrup Cake) Stuffed Crabs Chicken Fricassée Cajun Cake Crabmeat Au Gratin Corn Maque Choux Pecan Pralines Andouille & Tasso Catfish Courtbouillon Crawfish Etouffée Shrimp & Okra Gumbo Stuffed Bell Peppers Boudin Fried Crawfish Oyster Stew Alligator Sauce Piquante Fried Frog Legs Jambalaya Shrimp Creole Rice Dressing or “Dirty Rice” and much, much more!

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Cook with Me - Alex Guarnaschelli Cover Art

Cook with Me

Cook with Me 150 Recipes for the Home Cook: A Cookbook by Alex Guarnaschelli

Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook.   “Each recipe overflows with love and purpose, technique and soul, and, most of all, genuine joy for nourishing the people in your life who matter most.”—Gail Simmons, food expert, TV host, and author of  Bringing it Home   NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD NETWORK Growing up with a legendary cookbook-editor mother and a food-obsessed father, Alex Guarnaschelli has always loved to cook. Now, with a daughter of her own, food and cooking mean even more to Alex—they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with.    And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In  Cook with Me,  Alex revives the recipes she grew up with, such as her mom’s chicken with barbecue sauce and her dad’s steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a  Godfather  or a  Goodfellas  person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.

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Fäviken - Magnus Nilsson Cover Art

Fäviken

Fäviken by Magnus Nilsson

Fäviken is an essential insight into one of the world's most pioneering restaurants, Fäviken Magasinet. Situated on a remote farm in northern Sweden, using only locally-sourced ingredients prepared within the immediate vicinity, head chef Magnus Nilsson is creating some of the most unique and inspirational food available in restaurants today.   Narrative texts, photographs and recipes explain how Magnus creates a seasonal cycle of menus, using only natural methods. In addition, this book features an exclusive short film where Magnus reveals his remarkable ethos, which will fascinate and delight all aspiring chefs and lovers of good food.

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