Chef Wolfe's New American Turkey Cookery PDF Download
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Author: Kenneth C. Wolfe
Publisher:
ISBN: 9780943186160
Category : Cooking (Turkey)
Languages : en
Pages : 155
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Book Description
Author: Kenneth C. Wolfe
Publisher:
ISBN: 9780943186160
Category : Cooking (Turkey)
Languages : en
Pages : 155
Get Book Here
Book Description
Author: Ken Wolfe
Publisher:
ISBN: 9780943186177
Category : Cooking
Languages : en
Pages : 162
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Book Description
Author: Andrew F. Smith
Publisher: University of Illinois Press
ISBN: 0252092422
Category : Cooking
Languages : en
Pages : 267
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Book Description
“Talking turkey” about the bird you thought you knew Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith’s sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction, serving as both a solid historical reference and a fascinating general read. With his characteristic wit and insatiable curiosity, Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. The Turkey subsequently includes discussions of practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. As one of the easiest of foods to cook, the turkey’s culinary possibilities have been widely explored if little noted. The second half of the book collects an amazing array of over one hundred historical and modern turkey recipes from across America and Europe. From sandwiches to salmagundi, you’ll find detailed instructions on nearly every variation on the turkey. Historians will enjoy a look back at the varied appetites of their ancestors and seasoned cooks will have an opportunity to reintroduce a familiar food in forgotten ways.
Author: Derek Wolf
Publisher:
ISBN: 1592339751
Category : Cooking
Languages : en
Pages : 215
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Book Description
Food by Fire, based on the popular blog and Instagram Over the Fire Cooking, covers everything from easy wins for live fire grilling beginners to unique techniques from around the world.
Author: Rex Stout
Publisher:
ISBN: 9780848800574
Category : Cooking
Languages : en
Pages : 203
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Book Description
A one-of-its-kind, high-cuisine cookbook that reproduces authentic recipes for many of the fine dishes mentioned in Stout's Nero Wolfe mysteries. Spiced with quotes from memorable Nero Wolfe whodunits and photos that recall New York in the 1930s, '40s, and '50s.
Author: M. F. K. Fisher
Publisher: Macmillan
ISBN: 9780865473362
Category : Cooking
Languages : en
Pages : 222
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Book Description
First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.
Author: Mason Hereford
Publisher: Ten Speed Press
ISBN: 1984859005
Category : Cooking
Languages : en
Pages : 257
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Book Description
JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty Matheson ONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers Weekly Mason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation. In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.
Author:
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1464
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Book Description
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470421355
Category : Cooking
Languages : en
Pages : 1234
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Book Description
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Author: Todd Selby
Publisher: Abrams
ISBN: 161312385X
Category : Photography
Languages : en
Pages : 304
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Book Description
DIVPhotographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day. Praise for Edible Selby: “Todd Selby has turned his curious eye to the kitchens of some of the world’s most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so it’s heartening to see this book champion those who have nothing to hide. With Todd’s trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table.” - Alice Waters, owner of Chez Panisse Restaurant “Todd Selby’s foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!” - Simon Doonan, Barneys New York creative ambassador “Edible Selby captures the energy and excitement of today's food world. This book is pure Selby.” - Thomas Keller, The French Laundry “Books On My Gifts List…Photographer Todd Selby’s scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring.” —Food & Wine magazine “Exploring the world for food, that’s what Edible Selby is all about…and hopefully, you get really hungry when you read it.” —New York Daily News “Photographer Todd Selby has an uncanny eye for the beauty of the unconventional kitchen; in his second book, he features cooks, chefs, and other culinary creative types in their workspaces—complete with recipes and witty hand-drawn illustrations.” —Saveur “This is a book to read on the couch and leave there. Next you’ll want to go to the kitchen and get crazy and make a mess. You will let your hair down, and the meal will be infused with life.” —TheKitchn.com /div
