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Author: John Thorne
Publisher: Macmillan
ISBN: 0865475040
Category : Cooking
Languages : en
Pages : 326
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Book Description
John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food. "Incisive, hilarious and occasionally nostalgic, this volume will delight many readers, reminding them why they enjoy the pleasures of food and cooking."--Publishers Weekly
Author: John Thorne
Publisher: Macmillan
ISBN: 0865475040
Category : Cooking
Languages : en
Pages : 326
Get Book Here
Book Description
John Thorne's classic first collection is filled with straightforward eating, home cooking, vigorous opinions, and the gracefully intelligent writing that makes him a cult favorite of people who like to think about food. "Incisive, hilarious and occasionally nostalgic, this volume will delight many readers, reminding them why they enjoy the pleasures of food and cooking."--Publishers Weekly
Author: Sonoko Sakai
Publisher: Shambhala Publications
ISBN: 0834842483
Category : Cooking
Languages : en
Pages : 306
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Book Description
“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Author: Real Simple
Publisher: Oxmoor House
ISBN: 9781603209236
Category : Cooking
Languages : en
Pages : 0
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Book Description
When dinnertime rolls around (again), do you sometimes wish you could disappear? Here's a better idea: Grab this book from the editors of Real Simple for easy, delicious dinner solutions. Since most cooks are short on time, more than half of these recipes can be prepared in 30 minutes or less, and include tips along the way point to additional time-savers and other tricks of the trade. The recipes are arranged by season, to help you take advantage of what's fresh at the market, and are accompanied by photos so you know exactly what you're getting.
Author: Leela Punyaratabandhu
Publisher: Ten Speed Press
ISBN: 1607745232
Category : Cooking
Languages : en
Pages : 238
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Book Description
Thai takeout meets authentic, regional flavors in this collection of 100 recipes for easy, economical, and accessible Thai classics—from the rising star behind the blog She Simmers. Who can say no to a delicious plate of Pad Thai with Shrimp; a fresh, tangy Green Papaya Salad; golden Fried Spring Rolls; or a rich, savory Pork Toast with Cucumber Relish? Thai food is not only one of the most vibrant, wonderfully varied cuisines in the world, it also happens to be one of the tastiest, and a favorite among American eaters. The good news is, with the right ingredients and a few basic tools and techniques, authentic Thai food is easily within reach of home cooks. Take it from Leela Punyaratabandhu, a Bangkok native and author of the popular Thai cooking blog She Simmers. In her much-anticipated debut cookbook, Leela shares her favorite recipes for classic Thai fare, including beloved family recipes, popular street food specialties, and iconic dishes from Thai restaurant menus around the world. All of Leela’s recipes have been tested and tweaked to ensure that even the busiest cook can prepare them at home. With chapters on key ingredients and tools, base recipes, one-plate meals, classic rice accompaniments, and even Thai sweets, Simple Thai Food is a complete primer for anyone who wants to give Thai cooking a try. By the end of the book, you’ll be whipping up tom yam soup and duck red curry that will put your local takeout joint to shame. But perhaps more importantly, you’ll discover an exciting new world of Thai flavors and dishes—including Stir-Fried Chicken with Chile Jam, Leaf-Wrapped Salad Bites, and Crispy Wings with Three-Flavored Sauce—that will open your eyes to all the wonderful possibilities that real Thai cooking has to offer.
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: Diana Henry
Publisher: Mitchell Beazley
ISBN: 9781784725303
Category : Cooking
Languages : en
Pages : 0
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Book Description
A re-issue of Diana Henry's Classic Pure Simple Cooking, offering quick and easy recipes for all those with little time to cook but who still want to eat well. Award-winning author Diana Henry shows you how to turn everyday ingredients into something special with the minimum of effort. Pure Simple Cooking is packed with over 150 recipes and ideas - many of which Diana has harvested from her world travels - that offer simple ways to make every meal spectacular. Diana dedicates a chapter to each of 12 everyday ingredient groups: chicken, chops, sausages, leg of lamb, fish, leaves, summer veg, winter veg, pasta, summer fruit, winter fruit, flour and eggs. Each recipe takes only minutes to prepare with ingredients easily sourced from your local supermarket. Features stunning pictures by award-winning photographer Jonathan Lovekin.
Author: Alana Chernila
Publisher: Clarkson Potter
ISBN: 0451494997
Category : Cooking
Languages : en
Pages : 274
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Book Description
Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out. "What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.
Author: Jennifer Perillo
Publisher: Running Press Adult
ISBN: 0762447230
Category : Cooking
Languages : en
Pages : 242
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Book Description
From the creator of the blog In Jennie's Kitchen, this stress-free cookbook brings wholesome food from scratch to your table.
Author: Antonio Carluccio
Publisher: Quadrille Publishing Ltd
ISBN: 1849491666
Category : Cooking
Languages : en
Pages : 176
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Book Description
Antonio Carluccio began his culinary career over fifty years ago while a student in Vienna. When cooking for himself and his friends on a low budget, he learned the benefits of a basic larder - well stocked with the essentials needed for his favourite Italian dishes - and the importance of buying fresh foods wisely, cheaply and often. His skills were developed from a solid foundation: the years he had spent absorbing lessons from his mother while growing up in Italy. Antonio Carluccio's Simple Cooking is a coming together of all the 'secrets' that Antonio has learned over those fifty years. He is on a mission to instil in his readers the simple pleasure of cooking good fresh food, and to inspire novice cooks with confidence and a repertoire of reliable dishes for all occasions. The recipes included in the book are all very easy to cook, perfect for those with little experience or who are short of time. Throughout, Antonio has also included clever suggestions for how to 'upgrade' a basic recipe and there are also ingenious ideas for using up leftovers. These are Antonio's favourite recipes, illustrated with fabulous photography from Alistair Hendy, including several step-by-step sequences. Antonio Carluccio's Simple Cooking is a distillation of a lifetime of passion, full of Antonio's firm belief that cooking, whether for oneself or for family and friends, is one of the most loving of human skills.
Author: Kylie Kwong
Publisher: Lantern
ISBN: 9781921382635
Category : Cooking, Chinese
Languages : en
Pages : 313
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Book Description
Cooking Chinese food at home has never been easier - all you need is this book, a wok and a quick trip to the supermarket. Kylie Kwong's philosophy is to use the freshest produce and cook it simply to make the most of the clean flavours. All the necessary ingredients are available at your supermarket and Kylie's recipes are friendly and straightforward. In no time, you'll be cooking everyday favourites like soy sauce chicken and sung choi bau on weeknights and fresh-tasting button mushroom salad and prawn wonton soup for weekend occasions. Enhanced by Earl Carter's inspiring photographs of all the finished dishes, and with step-by-step pictures to guide you through their preparation, Simple Chinese Cooking will never be far from your kitchen.
