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Author: Apron Culinary Team
Publisher: HarperCollins
ISBN: 0062562770
Category : Cooking
Languages : en
Pages : 841
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Book Description
The Joy of Cooking for a new generation: A collection of easy-to-make, delicious, and original recipes from the kitchens of Blue Apron—the beloved national meal-delivery service—featuring 165 step-by-step, technique-driven dishes that will transform novice cooks into confident home chefs and will excite experienced cooks too. Named for the uniform of apprentice chefs in professional kitchens, Blue Apron has made its mark from its exemplary meal-delivery service, but its true passion is culinary education—a value that infuses their commitment to providing healthy, sustainably sourced, seasonal foundations for creative cooking. Now in The Blue Apron Cookbook, this trusted national brand steps into the kitchens of home cooks everywhere, taking its familiar step-by-step instructional style to a new level in a technique-driven cookbook intended to build confidence and expertise through meals that are as beautiful to look at as they are mouth-wateringly delicious to enjoy. Organized around essential meals that explain both the "how" and the "why" of cooking techniques, The Blue Apron Cookbook excites, educates, and inspires. With the help of 800 stunning color photographs and unparalleled step-by-step instruction, amateur home cooks will grow into competent home chefs, perfecting and creating variations of classics ranging from roast chicken to risottos, pastas, soups, salads, and desserts. Each chapter starts with the basics and builds from there—as you cook through the recipes, even experienced cooks will appreciate the basics in a new way, learning how one dish or technique can be transformed into many others. Today’s cooks are hungry for real culinary expertise, and eager to cook smarter and better. A cookbook that reflects the tastes and trends of the moment while honoring the traditional methods and flavors chefs have perfected for centuries, The Blue Apron Cookbook is poised to become the go-to resource for anyone looking to truly master home cooking.
Author: Apron Culinary Team
Publisher: HarperCollins
ISBN: 0062562770
Category : Cooking
Languages : en
Pages : 841
Get Book Here
Book Description
The Joy of Cooking for a new generation: A collection of easy-to-make, delicious, and original recipes from the kitchens of Blue Apron—the beloved national meal-delivery service—featuring 165 step-by-step, technique-driven dishes that will transform novice cooks into confident home chefs and will excite experienced cooks too. Named for the uniform of apprentice chefs in professional kitchens, Blue Apron has made its mark from its exemplary meal-delivery service, but its true passion is culinary education—a value that infuses their commitment to providing healthy, sustainably sourced, seasonal foundations for creative cooking. Now in The Blue Apron Cookbook, this trusted national brand steps into the kitchens of home cooks everywhere, taking its familiar step-by-step instructional style to a new level in a technique-driven cookbook intended to build confidence and expertise through meals that are as beautiful to look at as they are mouth-wateringly delicious to enjoy. Organized around essential meals that explain both the "how" and the "why" of cooking techniques, The Blue Apron Cookbook excites, educates, and inspires. With the help of 800 stunning color photographs and unparalleled step-by-step instruction, amateur home cooks will grow into competent home chefs, perfecting and creating variations of classics ranging from roast chicken to risottos, pastas, soups, salads, and desserts. Each chapter starts with the basics and builds from there—as you cook through the recipes, even experienced cooks will appreciate the basics in a new way, learning how one dish or technique can be transformed into many others. Today’s cooks are hungry for real culinary expertise, and eager to cook smarter and better. A cookbook that reflects the tastes and trends of the moment while honoring the traditional methods and flavors chefs have perfected for centuries, The Blue Apron Cookbook is poised to become the go-to resource for anyone looking to truly master home cooking.
Author: Lee Murphy
Publisher: Appetite by Random House
ISBN: 0147530067
Category : Cooking
Languages : en
Pages : 297
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Book Description
Lee Murphy, a passionate and knowledgeable jam master and owner of Vista D'oro Farms & Winery, presents a vibrant look at the pleasures of creating and using beautiful, seasonal preserves. A short drive from Vancouver, and an even easier trip over the border from Washington, The Preservatory is located on the bucolic ten-acre farm and winery in South Langley, British Columbia, Canada, and is home to a growing international brand where the star of the show is the in-season, locally grown fruit. At the Preservatory, Lee Murphy and her team create delicious artisanal preserves in small batches using copper pots for locals and visitors alike. In The Preservatory, Lee demonstrates how to create your own unique preserves and how to use them in delicious recipes (preserves are not just for toast!). The creative options are truly endless, and this book will make jam masters out of everyone. Organized by season, the book features 55 recipes for preserves, such as Strawberry with Rose Petals, and Banana Passion Fruit & Rum; and 45 recipes using preserves, among them Gorgonzola Gougere with Pear; Indian Spiced Meatballs with Green Tomato & Garam Masala; and Pan Seared Scallops with Green Walnut & Grappa. Filled with luscious, vibrant photography, The Preservatory is both an inspiring combination of traditional techniques and creative ideas and a celebration of locally grown food, seasonal cooking, and enjoying life with family and friends.
Author: David Shalleck
Publisher: Crown
ISBN: 0767930231
Category : Travel
Languages : en
Pages : 354
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Book Description
An alluring, evocative summer voyage on the Mediterranean and into the enchanting seaside towns of France and Italy by a young American chef aboard an Italian billionaire couple’s spectacular sailing yacht. Having begun his cooking career in some of New York’s and San Francisco’s best restaurants, David Shalleck undertakes a European culinary adventure, a quest to discover what it really means to be a chef through a series of demanding internships in Provence and throughout Italy. After four years, as he debates whether it is finally time to return stateside and pursue something more permanent, he stumbles upon a rare opportunity: to become the chef on board Serenity, the classic sailing yacht owned by one of Italy’s most prominent couples. They present Shalleck with the ultimate challenge: to prepare all the meals for them and their guests for the summer, with no repeats, comprised exclusively of local ingredients that reflect the flavors of each port, presented flawlessly to the couple’s uncompromising taste—all from the confines of the yacht’s small galley while at sea. Shalleck invites readers to experience both place and food on Serenity’s five-month journey. He prepares the simple classics of Provençal cooking in the French Riviera, forages for delicate frutti di mare in Liguria to make crudo, finds the freshest fish along the Tuscan coast for cacciucco, embraces the season of sun-drenched tomatoes for acqua pazza in the Amalfi Coast, and crosses the Bay of Naples to serve decadent dark chocolate-almond cake at the Isle of Capri. Shalleck captures the distinctive sights, sounds, and unique character of each port, the work hard/play hard life of being a crew member, and the challenges of producing world-class cuisine for the stylish and demanding owners and their guests. An intimate view of the most exclusive of worlds, Mediterranean Summer offers readers a new perspective on breathtaking places, a memorable portrait of old world elegance and life at sea, as well recipes and tips to re-create the delectable food.
Author: Mary Younkin
Publisher:
ISBN: 1624144985
Category : Cooking
Languages : en
Pages : 195
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Book Description
For families who are feeling pressed for time but still want to serve a filling and healthy homemade meal at breakfast or lunch, The Weekday Lunches & Breakfasts Cookbook provides helpful solutions in 80 recipes. Mary's huge online following and the success of her first book with Page Street, The Weeknight Dinner Cookbook, prove that readers are hungry for her recipes, and this book gives them even more options to enjoy throughout the day. Mary's recipes are winners because they are always nutritious, easy to prepare, and, most importantly, a big hit with the entire family--even picky kids! As in the first book, the recipes are divided by time needed to prepare them, making planning easy and convenient.Sample recipes in the book include 15-Minute White Chicken Chili, Baked Herb Chicken Parmesan as a salad or sandwich and Teriyaki Shrimp for lunch; and "Grab a Fork" Chicken Biscuit Sandwiches, Maple Crusted French Toast and Black Forest Yogurt Parfaits for breakfast. Also included are a sprinkling of go-to snack options such as Sweet and Salty Nut and Honey Cereal Bars and Better-Than-Store-Bought Ranch Dip with Vegetables. With so many quick and dependable recipes, readers will love how easy this book makes it to turn out nourishing meals all day long. This book has 80 recipes and 80 color photos.
Author: Jenny Rosenstrach
Publisher: Clarkson Potter
ISBN: 0593138759
Category : Cooking
Languages : en
Pages : 257
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Book Description
You don’t need to be a vegetarian to eat like one! With over 100 recipes, the New York Times bestselling author of Dinner: A Love Story and her family adopt a “weekday vegetarian” mentality. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT AND TASTE OF HOME • “Whether you’re vegetarian or not (or somewhere in-between), these recipes are fit to become instant favorites in your kitchen!” —Molly Yeh, Food Network host and cookbook author Jenny Rosenstrach, creator of the beloved blog Dinner: A Love Story and Cup of Jo columnist, knew that she wanted to eat better for health reasons and for the planet but didn’t want to miss the meat that she loves. But why does it have to be all or nothing? She figured that she could eat vegetarian during the week and save meaty splurges for the weekend. The Weekday Vegetarians shows readers how Jenny got her family on board with a weekday plant-based mentality and lays out a plan for home cooks to follow, one filled with brilliant and bold meat-free meals. Curious cooks will find more than 100 recipes (organized by meal type) for comforting, family-friendly foods like Pizza Salad with White Beans, Cauliflower Cutlets with Ranch Dressing, and Squash and Black Bean Tacos. Jenny also offers key flavor hits that will make any tray of roasted vegetables or bowl of garlicky beans irresistible—great things to make and throw on your next meal, such as spiced Crispy Chickpeas (who needs croutons?), Pizza Dough Croutons (you need croutons!), and a sweet chile sauce that makes everything look good and taste amazing. The Weekday Vegetarians is loaded with practical tips, techniques, and food for thought, and Jenny is your sage guide to getting more meat-free meals into your weekly rotation. Who knows? Maybe like Jenny’s family, the more you practice being weekday vegetarians, the more you’ll crave this food on the weekends, too!
Author: Kathleen Flinn
Publisher: Penguin
ISBN: 1101544511
Category : Cooking
Languages : en
Pages : 257
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Book Description
The author of the New York Times bestseller The Sharper Your Knife, The Less You Cry tells the inspiring story of how she helped nine others find their inner cook. After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.
Author: Loren Bouchard
Publisher: Disney Electronic Content
ISBN: 1368074286
Category : Cooking
Languages : en
Pages : 205
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Book Description
The hand-written, pun-packed “Burger of the Day” special on the Belcher’s restaurant chalkboard is one of the show's best sight gags and a fan favorite. Now, Bob’s Burgers fans can grill up 75 of the best burgers Bob Belcher ever created with this hilarious cookbook. This fantastic collection of recipes lists which season and episode each burger comes from, and it also includes original artwork exclusive to the cookbook, plus all-new character commentary from the entire Belcher family as well as beloved characters including Teddy, Jimmy Pesto Jr., and Aunt Gayle. Along with some general cooking tips on how to turn out the best burgers and fries, a selection of the recipes included are: The "Bleu is the Warmest Cheeseburger" The "Bruschetta-Bout-It Burger" The "Texas Chainsaw Massa-Curd Burger" The "We’re Here, We’re Gruyère, Get Used to It Burger" The "I Know Why the Cajun Burger Sings Burger" The “Final Kraut-Down Burger” All recipes originated from Cole Bowden’s wildly popular "The Bob’s Burger Experiment" blog and were further developed together with Bouchard and the rest of the Bob’s Burgers writing team. Ravenous Bob’s Burgers fans can now create the ultimate Bob’s Burgers experience at home—why not make the burger, then put on the episode where it appears!
Author: Francesca Montillo
Publisher: Sourcebooks, Inc.
ISBN: 1641523085
Category : Cooking
Languages : en
Pages : 282
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Book Description
Savor delizioso dishes with The 5-Ingredient Italian Cookbook. Real Italian cuisine is all about simplicity. Using just a few fresh and simple ingredients, The 5-Ingredient Italian Cookbook brings you the authentic taste of Italy with recipes that prove less is always more. From Chicken Marsala to Pasta Carbonara to Tiramisu, this cookbook features regional classics that you can whip up any time. With recipes that require no more than 5-ingredients each—most of which are ready to eat in 30-minutes or less—this Italian cookbook makes every meal a celebration of taste and tradition. The 5-Ingredient Italian Cookbook includes: Cooking essentials that outlines the fundamentals of authentic Italian cuisine, including pantry essentials, equipment, and core techniques. 101 simple recipes for appetizers, risotto, pasta, sauces, pizza, bread, meat, chicken, seafood, and dessert! A taste tour that explains the culinary preferences of each region and the geographic origins of each recipe. Traditional Italian recipes don't need a laundry list of miscellaneous ingredients; Taste every flavor of everyday recipes with The 5-Ingredient Italian Cookbook.
Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258
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Book Description
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.
Author: Ali Slagle
Publisher: Clarkson Potter
ISBN: 0593232518
Category : Cooking
Languages : en
Pages : 401
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Book Description
JAMES BEARD AWARD NOMINEE • 150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle “Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don’t just tell you how to make a specific dish, but how to expand your way of thinking.”—Sohla El-Waylly, chef and all-around awesome person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit, The Boston Globe, Food & Wine, Salon, Saveur, Mother Jones, Delish, Epicurious With minimal ingredients and maximum joy in mind, Ali Slagle's no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too. Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don't Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)
