What to Bake & How to Bake It
What to Bake & How to Bake It
Hardcover      ISBN: 0714868655
A quintessential baking cookbook – with 500 step‐by‐step photographs – for both beginners and seasoned bakers, by Jane Hornby, author of the popular What to Cook and How to Cook It. What to Bake and How to Bake It is destined to be the new favorite cookbook of novice bakers, while offering plenty of inspiration for more experienced home cooks. With ten photos per recipe, the steps are easy to follow for fifty go‐to desserts, including classic cookies, family‐friendly cakes, elegant pastries, and much more. From Salted Caramel Shortbread Bites to Malted Milk Chocolate Birthday Cake, Skinny Blueberry Muffins to One Crust Apple and Blackberry Pie, and Sticky Pear and Pecan Toffee Cake to Vanilla Fruit Scones, there is a homemade treat here for everyone. Hailed as a "Gen Y Nigella Lawson" by Glamour, Hornby has a down‐to‐earth style that makes the impossible possible, and her new collection of foolproof, repeatedly tested, delicious recipes will ensure you’re confident in the kitchen.
Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook
Where Cooking Begins
Uncomplicated Recipes to Make You a Great Cook
Hardcover      ISBN: 0525573348
A resource for beginners and anyone who wants to be a better home cook is written by the food director at Bon Appetit, empowers readers with intuitive solutions for pulling together easy but sophisticated meals.
Dinner for Everyone: 100 Iconic Dishes Made 3 Ways--Easy, Vegan, or Perfect for Company
Dinner for Everyone
100 Iconic Dishes Made 3 Ways--Easy, Vegan, or Perfect for Company
Hardcover      ISBN: 0385344767
Provides instructions for one hundred dishes with three variations, easy, complex, and vegan.
How to Cook a Wolf
How to Cook a Wolf
Paperback      ISBN: 0865473366
Written to inspire courage in those daunted by wartimes shortages, How to Cook a Wolf continues to rally cooks during times of plenty, reminding them that providing sustenance requires more than putting food on the table. M. F. K. Fisher knew that the last thing hungry people needed were hints on cutting back and making do. Instead, she gives her readers license to dream, to experiment, to construct adventurous and delicious meals as a bulwark against a dreary, meager present. Her fine prose provides reason in itself to draw our chairs close to the hearth; we can still enjoy her company and her exhortations to celebrate life by eating well.
How to Cook Everything Fast: A Better Way to Cook Great Food
How to Cook Everything Fast
A Better Way to Cook Great Food
Hardcover      ISBN: 0470936304
In this must-have book, Mark Bittman streamlines and improves everyday cooking with 2,000 simple, innovative, and delicious recipes and a definitive game plan for becoming a faster, more intuitive cook. The secret to cooking fast is cooking smart—how you choose and prepare ingredients and use your time in the kitchen. In How to Cook Everything Fast, Mark Bittman’s latest innovative, comprehensive, must-have culinary reference, he shows how anyone can make 2,000 simple, incredibly flavorful dishes incredibly fast—in under 45, 30, even 15 minutes—including Split Whole Chicken and Vegetables, Skillet Meat Loaf, Báhn Mì, Potato and Spinach Saag, and Crisp Pork and Watermelon Tacos. Approaching every part of cooking with a fresh eye, Mark reimagines how to use ingredients, equipment, and techniques to boost speed, such as running ziti under the broiler and simplifying mole to its flavorful essentials. Even the recipe format enables efficiency by assigning prep work to natural downtimes that occur in cooking. The result is a truly easy-to-follow game plan for discovering an all-new repertoire of fantastic recipes and, most importantly, for becoming a faster cook every time you use the book.
Meatballs: Falafels, Skewers and More
Falafels, Skewers and More
Hardcover      ISBN: 3848010143
Whether as a party snack or a light meal, meatballs and skewers are always well-received! However, this book is not only dedicated to the meat lovers among us, as it offers many simple and innovative vegetarian dishes, seafood recipes and sweet treats. How about chicken meatballs with goat cheese, pistachios and dried figs; Chocolate Fudge balls or Thai marinated shrimp skewers with fried rice and ginger? All recipes are presented with step-by-step instructions and serving suggestions, and gorgeously photographed by food-stylist Pierre-Louis Viel. French chef Valéry Drouet is a regular contributor to the food pages of women's magazines.
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
The Art of Fermentation
An In-Depth Exploration of Essential Concepts and Processes from Around the World
Hardcover      ISBN: 160358286x
"'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and eveneconomics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind"--
The Blue Apron Cookbook: 165 Essential Recipes & Lessons for a Lifetime of Home Cooking
The Blue Apron Cookbook
165 Essential Recipes & Lessons for a Lifetime of Home Cooking
Hardcover      ISBN: 0062562762
Provides technique based instructions for preparing one hundred and sixty-five step-by-step dishes from the meal delivery service, including steamed mussels with white wine and garlic, rosemary focaccia, and Cuban mojo-stlye pork shoulder.
How to Be Gluten Free and Keep Your Friends: Recipes & Tips
How to Be Gluten Free and Keep Your Friends
Recipes & Tips
Hardcover      ISBN: 1787132919
Grocery stores now stock gluten-free options, your grandma has heard of the term, and you've never felt better – so why is it still so tricky to navigate life as a gluten-free diner? From going out for dinner, to staying in with friends, it can be a challenge to cook, eat, and socialize in a world of gluten-eaters. How to be Gluten-Free and Keep Your Friends helps you to go about your life without compromises, excuses or apologies. Instead, you'll be armed with 50 incredible recipes you can cook for yourself, your friends and your family (without hearing any complaints!), as well as 50 tips, tricks, and hacks for being a better more easygoing gluten-avoider. Your options will open up, you'll enjoy a whole new menu of food, and your friends... well, they'll never have a bad word to say again!
In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland
In Winter's Kitchen
Growing Roots and Breaking Bread in the Northern Heartland
Paperback      ISBN: 1571313613
Beth Dooley arrived in Minnesota from her native New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her grandmother’s kitchen, shopping at farm stands and making preserves, she couldn’t help but wonder, Do people here really eat swampy broccoli, iceberg lettuce, and fried chicken for lunch everyday?