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Author: Bravo Media
Publisher: Chronicle Books
ISBN: 0811875873
Category : Cooking
Languages : en
Pages : 465
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Book Description
Recipes, techniques, photos, and interviews from Bravo’s hit show! The best food show on cable TV presents the ultimate guide to becoming a Top Chef. This combination cookbook and culinary primer features recipes from the show (and from season one of Top Chef: Masters), along with insider techniques from favorite contestants and judges. Covering everything from knife skills to sauces and sous-vide, How to Cook Like a Top Chef teaches aspiring chefs what it takes to be a star in the kitchen. Packed with exclusive content, including a foreword by Top Chef: Masters winner Rick Bayless, original recipes from contestants, behind-the-scenes interviews, juicy trivia, and tons of tips and tricks, this volume is indispensable on the cook’s countertop and essential reading for Top Chef fans.
Author: Bravo Media
Publisher: Chronicle Books
ISBN: 0811875873
Category : Cooking
Languages : en
Pages : 465
Get Book
Book Description
Recipes, techniques, photos, and interviews from Bravo’s hit show! The best food show on cable TV presents the ultimate guide to becoming a Top Chef. This combination cookbook and culinary primer features recipes from the show (and from season one of Top Chef: Masters), along with insider techniques from favorite contestants and judges. Covering everything from knife skills to sauces and sous-vide, How to Cook Like a Top Chef teaches aspiring chefs what it takes to be a star in the kitchen. Packed with exclusive content, including a foreword by Top Chef: Masters winner Rick Bayless, original recipes from contestants, behind-the-scenes interviews, juicy trivia, and tons of tips and tricks, this volume is indispensable on the cook’s countertop and essential reading for Top Chef fans.
Author: The Creators of Top Chef
Publisher: Chronicle Books
ISBN: 0811864308
Category : Cooking
Languages : en
Pages : 257
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Book Description
A cookbook based on the first three seasons of the television cooking competition also includes behind-the-scenes anecdotes from the show, competitors' reflections, and episode guides.
Author: Tom Colicchio
Publisher: Clarkson Potter
ISBN: 0770433898
Category : Cooking
Languages : en
Pages : 447
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Book Description
With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook. He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between. In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts," and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- both dishes made with the same trilogy of ingredients. The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations. Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.
Author: Adam Roberts
Publisher: Artisan Books
ISBN: 1579654398
Category : Cooking
Languages : en
Pages : 401
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Book Description
Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
Author: Chris Cosentino
Publisher: Clarkson Potter
ISBN: 0770435130
Category : Cooking
Languages : en
Pages : 304
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Book Description
The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.
Author: Graham Elliot
Publisher: Simon and Schuster
ISBN: 147679653X
Category : Cooking
Languages : en
Pages : 272
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Book Description
In the first cookbook from Graham Elliot, cohost of the popular Fox series MasterChef and MasterChef Junior, 100 deliciously creative recipes show home cooks the basics of cooking and combining flavors—and then urge them to break the rules and put their own spin on great meals. Graham Elliot wants everyone to cook. To push up their sleeves and get some good food on the table. It’s Graham’s simple philosophy that, while there is no right or wrong when it comes to creativity in the kitchen, you will benefit from knowing some time-honored methods that enable you to serve tasty meals to your family day after day, week after week. So, to teach you his methods and infuse some fun into the process, he’s written Cooking Like a Master Chef, an easygoing, accessible guide for the home cook to create delicious, beautiful food for every occasion. Grouped by season (without being a strictly seasonal cooking book), Graham’s 100 recipes are illustrated with gorgeous, full-color photographs and accompanied by simple, straightforward instructions—with great twists for every palate. That’s because being a top-notch chef or a talented home cook means being a free thinker, spontaneous, like a jazz musician. Cooks need to change the music every so often—once they’re comfortable with the basics—to stay on their toes and infuse their routine with new excitement and energy. Here you’ll find recipes for pork chops with root beer BBQ sauce, halibut BLTs, buffalo chicken with Roquefort cream, corn bisque with red pepper jam and lime crema, smoked salmon with a dill schmear and bagel chips, truffled popcorn, and much more. Kids will love whipped yams with roasted turkey, potato gnocchi with brown butter, PBJ beignets, and classic banana splits. It’s no wonder so many people love Graham and his energetic creativity in the kitchen. With Cooking Like a Master Chef, now you can learn to be a skilled, resourceful, and endlessly inventive cook who makes food everyone, adults and kids alike, will absolutely relish.
Author: Stephanie Izard
Publisher: Chronicle Books
ISBN: 1452110301
Category : Cooking
Languages : en
Pages : 256
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Book Description
“Exudes a down-to-earth vibe. Packed with creative recipes constructed from fresh seasonal produce . . . accessible and inspiring at the same time.” —HuffPost Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only woman to win on TV’s Top Chef, she’s also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. Girl in the Kitchen collects more than one hundred of Izard’s best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef’s process—including where she finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her meals—this book represents the culmination of a craft and provides inspiration that reaches far beyond the kitchen walls. “A cookbook that should make anyone comfortable in the kitchen. The photos by Dan Goldberg are lush, and tips throughout cover techniques, ingredients, and wine or beer pairings for each dish. Izard wants her readers to have fun and even invites them to change up the recipes—just the way a professional chef does.” —Chicago magazine “Stephanie’s book is not only one of the most visibly appealing and beautiful cookbooks I’ve seen in a very long time, it’s also filled with awesome creative recipes that are sensible (like her). Stephanie is an amazing chef, an immense talent and a wonderful woman.” —Michelle Bernstein, James Beard Award–winning chef
Author: Timothy Ferriss
Publisher: Houghton Mifflin Harcourt
ISBN: 0547884591
Category : Cooking
Languages : en
Pages : 677
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Book Description
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.
Author: Hugh Acheson
Publisher: Clarkson Potter
ISBN: 1984822284
Category : Cooking
Languages : en
Pages : 290
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Book Description
Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly
Author: Daniel J. Boorstin
Publisher: Vintage
ISBN: 0307817210
Category : History
Languages : en
Pages : 834
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Book Description
By piecing the lives of selected individuals into a grand mosaic, Pulitzer Prize-winning historian Daniel J. Boorstin explores the development of artistic innovation over 3,000 years. A hugely ambitious chronicle of the arts that Boorstin delivers with the scope that made his Discoverers a national bestseller. Even as he tells the stories of such individual creators as Homer, Joyce, Giotto, Picasso, Handel, Wagner, and Virginia Woolf, Boorstin assembles them into a grand mosaic of aesthetic and intellectual invention. In the process he tells us not only how great art (and great architecture and philosophy) is created, but where it comes from and how it has shaped and mirrored societies from Vedic India to the twentieth-century United States.
