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The Crown Maple Guide to Maple Syrup: How to Tap and Cook With Nature's Original Sweetener
The Crown Maple Guide to Maple Syrup
How to Tap and Cook With Nature's Original Sweetener
Hardcover      ISBN: 1419722484
As the leading organic maple syrup on the market, Crown Maple produces top-quality syrups. Its syrups are so good that they’re not only carried by a host of gourmet food markets, but also used in the world’s best kitchens, including NoMad, Eleven Madison Park, Bouchon, Lincoln, and more. The Crown Maple Guide to Maple Syrup is the ultimate guide to maple syrup, with 65 sweet and savory recipes, instructions on tapping and evaporating, and an overview of the fascinating history of maple syrup in the United States. Crown Maple owner Robb Turner offers a comprehensive look into the world of maple syrup, complete with archival images and tutorials on the process. After you learn everything you need to know about maple syrup, move into the kitchen with recipes inspired by Robb and his wife Lydia’s home kitchen. Try the maple-pecan sticky buns, the maple-glazed duck, or maple lemon bars. Beautifully designed, with a mix of detailed process illustrations from tap to bottle and enticingly photographed recipes, this book is the perfect reference and keepsake for every maple syrup lover.
The Essential Chile Sauce Guide
The Essential Chile Sauce Guide
Paperback      ISBN: 1938288327
Acid Trip: Travels in the World of Vinegar; with Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own
Acid Trip
Travels in the World of Vinegar; with Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own
Hardcover      ISBN: 1419724177
In Acid Trip, Michael Harlan Turkell takes readers on a fascinating journey in the world of vinegar. An avid maker of vinegars at home, Turkell traveled throughout the US, France, Italy, Austria, and Japan, to learn about vinegar-making practices in places where the art has evolved over centuries. This richly narrative cookbook details methods for making vinegar with bases as varied as wine, rice, apple cider, and honey. Turkell has also gathered vinegar-inflected insights and recipes from leading chefs in America, including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, and Sean Brock, as well as Bertrand Grébaut from Paris, Massimo Bottura from Modena, and Zaiyu Hasegawa from Tokyo. Turkell also provides his own recipes for deliciously creative dishes, like Chimichurri Chicken Wings, and Ricotta Toasts with Fennel Jam. Featuring lush color photographs taken by Turkell, Acid Trip is a fascinating story and an indispensable reference for any food lover who aspires to make their own essential ingredients.
Bong Appétit: Mastering the Art of Cooking With Weed
Bong Appétit
Mastering the Art of Cooking With Weed
Hardcover      ISBN: 0399580107
Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook will blow all others out of the water, featuring 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Going well beyond pot brownies, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food with marijuana. Starting with the science, Bong Appétit breaks down the basics of decarboxylation--think infusing oil or butter with weed to get the good stuff out--and continues with a host of recipes ranging from weed butter-basted roast chicken to weed chimichurri to weed brownie pudding. Along the way, the book hits on marijuana breeding, politics, dosage calculation, and pairing strains and flavors, marshalling the Munchies network of friends and experts including Bong Appetit stars Ry Prichard and Vanessa Lavorato. As the reigning voice in a vast landscape of channels that aim to bridge the high and the low, Munchies sets the standard for marijuana cookbooks in a new political and culinary landscape.
Ranch: An Ode to America's Beloved Sauce in 60 Mouth-watering Recipes
Ranch
An Ode to America's Beloved Sauce in 60 Mouth-watering Recipes
Hardcover      ISBN: 099966123x
Welcome, Ranch Heads
Williams - Sonoma Essentials : Vinegars Oils & Mustards (3 Vol Set)
Williams - Sonoma Essentials : Vinegars Oils & Mustards (3 Vol Set)
Hardcover      SKU: 281AKJ1018536
The Tabasco Cookbook: 125 Years of America's Favorite Pepper Sauce
The Tabasco Cookbook
125 Years of America's Favorite Pepper Sauce
Hardcover      ISBN: 0517223341
"Tabasco sauce is an indispensable ingredient, and always on my kitchen counter. I am a loyal Fan." Pierre Franey The world would be a much blander place without that familiar little red bottle with the white diamond label. Ever since Edmund McIlhenny introduced his soon-to-be-famous pepper sauce in 1868, raw oysters and Bloody Marys have depended on that definitive dash to make them complete. Now, Paul McIlhenny unbottles the authoritative cookbook on this very special sauce. It's no surprise that a generous amount of Tabasco sauce adds heat and bite to foods, but The Tabasco Cookbook reveals that a judicious amount will add "roundness" to flavors in a multitude of ways. Tempting recipes range from contemporary offerings such as Potato, Artichoke, and Leek Soup, Devil's Chicken, and Lemon Sesame Asparagus to a host of Tabasco Classics -- regional favorites such as Eula Mae's Cajun Seafood Gumbo, Grillades for Brunch, Shrimp Creole, and Dirty Rice. Each recipe is rated from (gives flavors a lift) to (not for the meek) according to its piquancy level, and simple tips on using Tabasco sauce to heighten the flavor of everything from popcorn to polenta are sprinkled throughout the pages. The Tabasco Cookbook is filled with vignettes describing the venerable history of the pepper sauce and the family-run company behind it, as well as bits of trivia and lore revealing elusive facts, such as what a "petit baton rouge" is (page 130). With more than thirty-five duotone photographs from the McIlhenny archives, The Tabasco Cookbook brings to life the history behind one of America's most classic ingredients. So don't just reach for the Tabasco sauce when you're thinking "hot": Tabasco sauce is the perfect solution whenever flavors need a lift.
Vielfalt Geniessen / A Connoisseur's World: Die osterreichischen Biospharenparks: Lebensraume. Tiere. Pflanzen. Menschen. / The Austrian Biosphere Reserves: Environments. Animals. Plants. Men.
Vielfalt Geniessen / A Connoisseur's World
Die osterreichischen Biospharenparks: Lebensraume. Tiere. Pflanzen. Menschen. / The Austrian Biosphere Reserves: Environments. Animals. Plants. Men.
German    Hardcover      ISBN: 390175332x
Award winning book about nature's diverse delicacies! The world's first biosphere reserve cookery book, offering delicious recipes from mother nature's kitchen.
Spice: The World's Great Flavors and Their Stories--Boxed
Spice
The World's Great Flavors and Their Stories--Boxed
Paperback      ISBN: 0979926017
Boxed set of 45 reference cards, offering color photographs, discriptions, histories and lore about the world's most popular and interesting spices and herbs. Uses in dishes and the accompanying wine pairings are also suggested.
The Sriracha Cookbook: 50
The Sriracha Cookbook
50 "Rooster Sauce" Recipes That Pack a Punch
Hardcover      ISBN: 1607740036
A volume of 50 unique recipes centering on the "rooster sauce" condiment that was named 2009's Ingredient of the Year by Bon Appétit reveals how it can add a twist to such dishes as Spicy Ceviche and Vietnamese-Style BBQ Short Ribs.