Aida Mollenkamp's Keys to the Kitchen PDF Download
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Author: Aida Mollenkamp
Publisher: Chronicle Books
ISBN: 1452101299
Category : Cooking
Languages : en
Pages : 459
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Book Description
Collects more than three hundred recipes as well as a technique primer and how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills.
Author: Aida Mollenkamp
Publisher: Chronicle Books
ISBN: 1452101299
Category : Cooking
Languages : en
Pages : 459
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Book Description
Collects more than three hundred recipes as well as a technique primer and how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills.
Author: Heidi Gibson
Publisher: Chronicle Books
ISBN: 1452148678
Category : Cooking
Languages : en
Pages : 179
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Book Description
From the grilled cheese champions—mouthwatering recipes for melty, satisfying sandwiches, plus macs, soups, pickles, sides, and more. Melted cheese between slices of toasted bread—it’s the ultimate in comfort food. After collecting multiple trophies at national grilled-cheese championships, Heidi Gibson teamed up with Nate Pollak to open The American Grilled Cheese Kitchen in San Francisco—which became a phenomenal success against all odds. In this book, the couple share dozens of unique, delicious recipes based on cheese and bread, and dozens more for tasty accompaniments from soups to tangy spreads to creative variations on mac and cheese. You’ll even find tips on choosing the best cheeses and breads and techniques for achieving the ideal melty golden-brown results every time. The classic Mousetrap is dripping with three kinds of cheese. The Piglet wows with its thinly sliced ham and sharp cheddar. And grilled cheese makes a great breakfast—just add an egg! Get tempting photos and recipes for: Green Eggs and Ham Grilled Cheese * Jalapeno Popper Grilled Cheese * Grilled Cheese Birthday Cake * Butternut Squash Soup * Muffaletta Grilled Cheese * Cubana Grilled Cheese * Mushroom-Gruyere Grilled Cheese * Bacon and Jalapeno Mac * Crab Mac * Kale Slaw * and so much more!
Author: Anna Bergenström
Publisher:
ISBN: 9781742707426
Category : Cooking, Scandinavian
Languages : en
Pages : 432
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Book Description
This gorgeous and succesful book is now available in a paperback edition! Sweden's most famous cooking family take you on a culinary global adventure, from Spain to Thailand and from avocados to cardamom, in Under the Walnut Tree, a beautiful collection of recipes showcasing Anna and Fanny Bergenstr m's favourite foods. Each of the 17 chapters is dedicated to a different ingredient and includes simple recipes that have an emphasis on freshness and flavour. You will find recipes to suit all tastes: quesadillas from Mexico or Kerala-style chickpeas, rum-baked mangoes from the Caribbean or Moroccan mint tea. With dishes for breakfast, lunch and dinner, you will be inspired to create, taste and enjoy the delights of your favourite ingredients in this gorgeous and accessible cookbook. Drawing on Anna's wealth of experience and Fanny's design skills and stunning photography, Under the Walnut Tree is guaranteed to become a kitchen favourite you return to again and again.
Author: Joy Wilson
Publisher: Hachette Books
ISBN: 1401304192
Category : Cooking
Languages : en
Pages : 562
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Book Description
Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
Author: Heather Christo
Publisher:
ISBN: 9781906868901
Category : Cooking
Languages : en
Pages : 0
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Book Description
Heather Christo, the younger generation's entertaining doyenne, relates to the challenges facing her busy readers, women who may juggle marriage, family, careers and budgets, but who still wish to host beautiful, unique get-togethers for the people closest to them. Heather has spent a year chronicling the special occasions that season her family's life--wedding showers, baby showers, holiday celebrations, family birthdays and many wonderful meals shared with people they love--everyday celebrations that many families observe, and which many readers would like to be better prepared for. This is where her experience as a working mom of young children and her expertise as a chef and entertaining expert come together. Generous Table is more than just a cookbook. It is easy to find vast collections of great recipes. But how do you turn them into great meals, great experiences? Especially parties, of any size, where there is always added pressure to be organized, for things to look beautiful, and, of course, for the food to be completely delicious! Generous Table is a kind of "how-to kit" for people who want to be able to throw any type of party in their own home. Containing lists, instructions, menu options, and tons of photographs, it eliminates stress and confusion and removes the intimidation factor of presenting beautiful meals. Heather has taken all of the guesswork out of entertaining by offering ideas for table settings, flowers, and a menu complete with tried-and-loved recipes. Generous Table is split up into four sections corresponding to the seasons. Each section features five sample menus for a variety of fêtes from the most casual to the most elaborate, including Early Spring Dinner, Game Night, Southern Housewarming, and Snow Day Lunch, along with special events like showers, anniversaries, and birthdays. Every recipe, from Cheddar and Chive Scones with Red-onion Jam to BBQ Grilled Wild King Salmon with Apricot-mustard Glaze and Grilled Stone Fruit to Rustic Pear and Cranberry Crostata emphasizes fresh, seasonal ingredients. The book also includes Stylish Sidebars that tastefully correspond with each menu. In total, the book includes 105 recipes and about 20 sidebars with useful information such as "How to Set Up a Tasting Bar," "Glittery Decorations for a Spooky Halloween Supper," "How to Prepare a Brunch Ahead of Time." Heather is most concerned with making food that is not only beautiful to look at but tastes amazing, food that you find yourself thinking about days later that come from recipes that will last a lifetime.
Author: Shirley O. Corriher
Publisher: Simon and Schuster
ISBN: 1416560831
Category : Cooking
Languages : en
Pages : 546
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Book Description
The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.
Author: Ellen Brown
Publisher: Union Square + ORM
ISBN: 1454929251
Category : Cooking
Languages : en
Pages : 422
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Book Description
With more than 100 easy recipes to make in a range of pots, Ellen Brown gives busy cooks a variety of delicious options for getting complete meals on the table—with little fuss and minimal cleanup. The success of the Instant Pot makes it clear that home cooks want easy “one-pot” solutions to meal planning. This cookbook gives them just that, with recipes for flavorful, balanced meals that include a protein, vegetables, and usually a starch or legume. That means it takes only one recipe— and one pot!— to get dinner on the table . . . and everything is ready at the same time. Recipes are divided according to the pot in which they’re cooked, whether it’s an Instant Pot, Dutch oven, slow cooker, or even a sheet pan or skillet.
Author: Deborah Madison
Publisher: Ten Speed Press
ISBN: 160774192X
Category : Cooking
Languages : en
Pages : 418
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Book Description
In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.
Author: Deb Perelman
Publisher: Knopf
ISBN: 0307961060
Category : Cooking
Languages : en
Pages : 696
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Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 193649390X
Category : Cooking
Languages : en
Pages : 1161
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Book Description
Gluten free recipes perfected Successful gluten free recipes require more than just new ingredients. You need new techniques and that's where our test kitchen team can help. We tried thousands of recipes (most were pretty awful) before we figured out the secrets to making favorite foods without gluten. In this landmark book, we tell what works (and why) so you can successfully prepare lasagna, fried chicken, and fresh pasta in your kitchen. And we have reinvented the rules of baking to produce amazing cookies, cakes, breads, biscuits and more.
