Author: Mary Collette Rogers
Publisher: Frederick Fell Publishers
ISBN: 9780883910993
Category : Cooking
Languages : en
Pages : 324
Get Book Here
Book Description
A kitchen organizing guide to make cooking both easy and enjoyable. Provides kitchen layouts and more importantly, explains the process of arranging an existing kitchen to get optimal use. This book walks the novice and expert cook through the process of making meal-planning and cooking an easier task.
Author: Amy Chaplin
Publisher: Jacqui Small
ISBN: 1910254711
Category : Cooking
Languages : en
Pages : 752
Get Book Here
Book Description
A sophisticated vegetarian cookbook with everything you need to feel at home in the kitchen, cooking in the most nourishing and delicious ways. With her love of whole food and expertise as a chef, Amy Chaplin has written a book to entice everyone to eat well every meal, every day. She provides all the know-how for creating delicious, healthy dishes based on unprocessed, unrefined food - from the basics of good eating to preparing seasonal feasts all year round. Part One lays the foundation: how best to stock your cupboard. Not simply a list of ingredients and equipment, it provides real working knowledge of how and why to use ingredients, plus an arsenal of simple recipes for daily nourishment. Part two is a collection of recipes celebrating vegetarian cooking in its brightest, whole, most delectable form, with such vibrant dishes as black rice breakfast pudding with coconut and banana; fragrant aubergine curry with cardamom basmati rice, apricot chutney and lime raita; and honey vanilla bean ice cream with roasted plums and coconut crunch. Inspirational, healthy, sustainable and delicious - this is whole food cooking for everyone.
Author: Anne Burrell
Publisher: Clarkson Potter
ISBN: 0385345577
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
In this follow-up to her spectacular bestselling debut Cook Like a Rock Star, Food Network chef and host Anne Burrell shows you not just how to keep rocking in the kitchen, but how to cook like you own it with 100 recipes to get you comfortable with dozens of essential techniques. Taking control in the kitchen means mastering flavors and constantly keeping an eye on what Anne calls "QC" (quality control). It starts with learning the power of great ingredients (how quality olive oil and salt can transform an everyday dish), understanding the tools in your kitchen, and getting your mise en place ready before diving into a recipe. Anne shows you how to apply these skills to a slew of delicious, high-brow/low-stress recipes that get you out of a cooking rut, so you can keep surprising yourself in the kitchen. POC (piece of cake)! Try out your new skills with classic bistro fare, such as Grilled Hanger Steak, Fish and Chips, or simple dishes, like Mushroom Soup with Bacon, and Shrimp in Garlic Oil and Chiles. Master roasting with a Hawaiian pork dish, have fun with spices making chicken roti, for a casual bite there’s her Sicilian Tuna, Caponata, Provolone & Arugula Panino. Each dish—whether firsts, seconds, sides, brunch, sandwiches or desserts—is accessible yet teaches a range of techniques and embraces tantalizing flavors. And they all share Anne’s secrets to great home cooking. Here is Anne at her most personal—complete with her enthusiastic, sassy approach to how to get the most out of ingredients and whip up irresistibly delicious dishes that she likes to cook at home. So cook these recipes, master them, and then you will OWN YOUR KITCHEN!
Author: Coleman, Melissa
Publisher: Time Inc. Books
ISBN: 0848757211
Category : Cooking
Languages : en
Pages : 619
Get Book Here
Book Description
The practical art of making more with less--in the kitchen! Melissa Coleman, the creator of the popular design and lifestyle blog The Faux Martha, shares her refreshingly simple approach to cooking that delivers beautiful and satisfying meals using familiar ingredients and minimal kitchen tools. The Minimalist Kitchen includes 100 wholesome recipes that use Melissa's efficient cooking techniques, and the results are anything but ordinary. You'll find Biscuits with Bourbon-Blueberry Quick Jam, Pesto Garden Pasta with an easy homemade pesto, Humble Chuck Roast that's simple to prepare and so versatile, Roasted Autumn Sweet Potato Salad, Stovetop Mac and Cheese, and Two-Bowl Carrot Cupcakes. While The Minimalist Kitchen helps tackle one of the home's biggest problem areas Ñthe kitchenÑthis book goes beyond the basics of clearing out and cleaning up, it also gives readers practical tips to maintain this simplified way of life. Melissa shows you how to shop, stock your pantry, meal plan without losing your mind, and most importantly, that delicious food doesnÕt take tons of ingredients or gadgets to prepare. This streamlined way of cooking is a breath of fresh air in modern lives where clutter and distraction can so easily take over.
Author: Phyllis Grant
Publisher: Macmillan + ORM
ISBN: 0374720754
Category : Biography & Autobiography
Languages : en
Pages : 174
Get Book Here
Book Description
An Esquire Best Cookbooks of 2020 and a Washington Post Best Food Books of 2020 “In epigrammatic, nearly poetic diction, Grant . . . reminds us of how transformative the junctures where food and life collide can be.” —The New York Times Book Review “What a beautiful, rich, and poetic memoir this is . . . Like the best chefs, Phyllis Grant knows how to make a masterpiece from a few simple ingredients: truth, taste, poignancy, and love.” —Elizabeth Gilbert, author of City of Girls and Eat, Pray, Love Phyllis Grant’s Everything Is Under Control is a memoir about appetite as it comes, goes, and refocuses its object of desire. Grant’s story follows the sometimes smooth, sometimes jagged, always revealing contours of her life: from her days as a dancer struggling to find her place at Julliard, to her experiences in and out of four-star kitchens in New York City, to falling in love with her future husband and leaving the city after 9/11 for California, where her children are born. All the while, a sense of longing pulses in each stage as she moves through the headspace of a young woman longing to be sustained by a city into that of a mother now sustaining a family herself. Written with the transparency of a diarist, Everything Is Under Control is an unputdownable series of vignettes followed by tried-and-true recipes from Grant’s table—a heartrending yet unsentimental portrait of the highs and lows of young adulthood, motherhood, and a life in the kitchen.
Author: Georgie Boynton Child
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 288
Get Book Here
Book Description
Author: Anastacia Marx de Salcedo
Publisher: Penguin
ISBN: 1591845971
Category : Technology & Engineering
Languages : en
Pages : 306
Get Book Here
Book Description
Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this entertaining romp through the secret military history of practically everything you buy at the supermarket. In a nondescript Boston suburb, in a handful of low buildings buffered by trees and a lake, a group of men and women spend their days researching, testing, tasting, and producing the foods that form the bedrock of the American diet. If you stumbled into the facility, you might think the technicians dressed in lab coats and the shiny kitchen equipment belonged to one of the giant food conglomerates responsible for your favorite brand of frozen pizza or microwavable breakfast burritos. So you’d be surprised to learn that you’ve just entered the U.S. Army Natick Soldier Systems Center, ground zero for the processed food industry. Ever since Napoleon, armies have sought better ways to preserve, store, and transport food for battle. As part of this quest, although most people don’t realize it, the U.S. military spearheaded the invention of energy bars, restructured meat, extended-life bread, instant coffee, and much more. But there’s been an insidious mission creep: because the military enlisted industry—huge corporations such as ADM, ConAgra, General Mills, Hershey, Hormel, Mars, Nabisco, Reynolds, Smithfield, Swift, Tyson, and Unilever—to help develop and manufacture food for soldiers on the front line, over the years combat rations, or the key technologies used in engineering them, have ended up dominating grocery store shelves and refrigerator cases. TV dinners, the cheese powder in snack foods, cling wrap . . . The list is almost endless. Now food writer Anastacia Marx de Salcedo scrutinizes the world of processed food and its long relationship with the military—unveiling the twists, turns, successes, failures, and products that have found their way from the armed forces’ and contractors’ laboratories into our kitchens. In developing these rations, the army was looking for some of the very same qualities as we do in our hectic, fast-paced twenty-first-century lives: portability, ease of preparation, extended shelf life at room temperature, affordability, and appeal to even the least adventurous eaters. In other words, the military has us chowing down like special ops. What is the effect of such a diet, eaten—as it is by soldiers and most consumers—day in and day out, year after year? We don’t really know. We’re the guinea pigs in a giant public health experiment, one in which science and technology, at the beck and call of the military, have taken over our kitchens.
Author: Sarah Tuck
Publisher:
ISBN: 9780473400422
Category : Cooking
Languages : en
Pages : 260
Get Book Here
Book Description
Coming Un Stuck is a cookbook like no other. Carrying a strong message of hope about how time and good food can heal, it is also Sarah¿s gift to all those struggling to come to terms with a shitty time in their lives. Think `food therapy¿ for anyone who suddenly find themselves on their own, cooking `sad arse dinners for one,¿ while binge-watching Netflix! And that¿s just the start of the honest nourishment you¿ll find within the pages of Sarah¿s book. Sharing 100 of her favourite recipes, Sarah conjures up real food for real people that work for every occasion; from `start the day right¿ breakfasts to easy dinners, entertaining, and all those `stuff-this-shit dessert¿ moments in life, when hedonism is the only way. Sarah even gives you tips about creating the right ambience for entertaining (mood lighting, music, et al) and thoughts on choosing wine and whiskey. Sarah¿s recipes are a lot like her ¿ maximum impact for minimum fuss.
Author: Olivier Said
Publisher: Da Capo Lifelong Books
ISBN: 0738214531
Category : Cooking
Languages : en
Pages : 451
Get Book Here
Book Description
From the owners of Berkeley's famed Kitchen on Fire! cooking school comes an illustrated, step-by-step guide to becoming an excellent home chef.
Author: Eugenia Bone
Publisher: Clarkson Potter
ISBN: 0385345135
Category : Cooking
Languages : en
Pages : 1468
Get Book Here
Book Description
Paradigm-shifting, The Kitchen Ecosystem will change how we think about food and cooking. Designed to to create and use ingredients that maximize flavor, these 400 recipes are derived from 40 common ingredients--from asparagus to fish to zucchini--used at each stage of its "life cycle": fresh, preserved, and in a main dish. Seasoned cooks know that the secret to great meals is this: the more you cook, the less you actually have to do to produce a delicious meal. The trick is to approach cooking as a continuum, where each meal draws on elements from a previous one and provides the building blocks for another. That synchronicity is a kitchen ecosystem. For the farmers market regular as well as a bulk shopper, for everyday home cooks and aspirational ones, a kitchen ecosystem starts with cooking the freshest in-season ingredients available, preserving some to use in future recipes, and harnessing leftover components for other dishes. In The Kitchen Ecosystem, Eugenia Bone spins multiple dishes from single ingredients: homemade ricotta stars in a pasta dish while the leftover whey is used to braise pork loin; marinated peppers are tossed with shrimp one night and another evening chicken thighs and breast simmer in that leftover marinade. The bones left from a roast chicken bear just enough stock to make stracciatella for two. The small steps in creating “supporting ingredients” actually saves time when it comes to putting together dinner. Delicious food is not only a matter exceptional recipes—although there are an abundance of those here. Rather, it is a matter of approaching the kitchen as a system of connected foods. The Kitchen Ecosystem changes the paradigm of how we cook, and in doing so, it may change everything about the way we eat today.
