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Author:
Publisher:
ISBN: 9781474897235
Category :
Languages : en
Pages : 224
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Book Description
Author:
Publisher:
ISBN: 9781474897235
Category :
Languages : en
Pages : 224
Get Book Here
Book Description
Author: Sam Zien
Publisher: The Countryman Press
ISBN: 1682686892
Category : Cooking
Languages : en
Pages : 383
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Book Description
Sam Zien celebrates the best way to eat food. What turns chili and cheese into a burger? The bun. Carne asada into a taco? The tortilla. Grilled PB&J into a sandwich . . . well, you get it. It seems that every civilization on Earth has figured out that the best way to eat food is with your hands, using some form of bread as the vehicle from plate to mouth. In Sam Zien’s hands, every burger, taco, tortilla, and sandwich is as cheesy, toasty, dripping-with-good-stuff as possible. Between the Buns is an ode to the handheld in every iteration from a man who knows how to stuff a perfect burrito. Zien has made cooking accessible to the masses—with 3 million subscribers and growing—through his YouTube show, Sam the Cooking Guy. Now that same charm has been translated to the page, complete with stunning photographs and 100 unapologetically carb-laden recipes that promise to satisfy. There's something for everyone in this book. Beef, seafood, vegetables, hot dogs (yes, they get their own category), and so much more. You’d have to hate food not to love these recipes, from Korean Short Rib Tacos to Chipotle Sloppy Joes, Chorizo & Guacamole Torta to a Juicy Lucy Burger, Corn Brats to a Surf and Turf Burrito. Topped with homemade Bacon Onion Jam or Garlic Aioli, served with one of a dozen side dishes, including Buffalo Chicken Fries and Elote Corn Salad, this is what it’s all about.
Author: Mathew Ramsey
Publisher: HarperCollins
ISBN: 0062408666
Category : Cooking
Languages : en
Pages : 643
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Book Description
Indulge your naughtiest food fantasies and satisfy your gluttony and lust with this succulent cook-and-look book, from a self-described “burger pervert” and creator of the notorious PornBurger blog. PornBurger is Washington, DC, chef, food stylist, and creative producer Mathew Ramsey’s orgasmic experiment: ingredient-driven, flavor-intense, sensually divine excess that caters to the food fetishist in all of us. Shamelessly health-unconscious and ready to entertain (or offend), Ramsey’s recipes deliver the ultimate in debauched burger stackography—handcrafted buns, patties, toppings, and sides, even some boozy beverages—expertly designed and lusciously photographed in a set of bombshell burger pinups. But don’t be fooled by raunchy descriptions and Ramsey’s signature burger puns, like the Bill U Murray Me?, Spamela Anderson, and the Willem DaFoe–nut. This burger freak is a culinary-school-educated chef devoted to the dark arts of hamburgery. Ramsey shows you how to master as many essential cooking techniques as he offers graphically delicious images to ogle. Whet your appetite with delectable concoctions like the Horn Dog: clover honey, whole kernel corn jalapeño batter, slow-roasted pork belly, pickled hot dog, two smash-cooked PornBurger beef patties; the James Francophile: quick pickled beets, truffled demi-glace, Gruyère de Comté, one PornBurger beef patty, bone marrow onion jam, potato-chip-crusted fois gras gougère; and I Woke Up Like This: sriracha mustard, arugula, smoked bacon, American cheese, fried chicken thigh, quick-pickled hamburger dills, White Castle cheeseburger waffle. Combining tantalizing meat blends, grinds, and cooking methods, a tempting range of vegetarian and pescatarian delights, and lip-smacking custom ketchups and pickles, PornBurger offers the ultimate dining experience and entices you to create your own culi-naughty adventure. Every element of every burger is open to reinterpretation—with PornBurger, get weird, get wild, and leave no burger fantasy unimagined . . . or uneaten.
Author: Gregory Berger
Publisher: Mango Media Inc.
ISBN: 1642501174
Category : Cooking
Languages : en
Pages : 222
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Book Description
Easily craft epically delicious, beautiful burgers and buns from scratch—whether you know your way around the kitchen or not. Make masterful burgers, from top to bottom: In this cookbook, Gregory Berger not only teaches readers how to create delicious burgers, but also provides recipes for baking buns. From classic sesame to black charcoal hamburger buns, learn how to bake your way into creating an Instagram-worthy burger. Easy-to-follow recipes: Berger understands that not everyone has the resources and skills of a professional chef. He himself is a work-at-home dad who picked up baking as a hobby and went on to create bread recipes for some of Sacramento’s top restaurants. That is why all the crowd-pleasing burger and bun recipes in this cookbook are designed to be made by anyone. Tips and tricks for beginner and experienced cooks: We can’t devote endless hours to our meal creations—as much as some of us would like to. Cooking often calls for prioritization. Knowing that we’re making our buns from scratch, Berger shares with readers a few ideas for cutting corners in other areas―such as mixing Blood Mary spices into store-bought mayo for a delicious aioli sauce. Discover inside: · Over thirty amazing bun recipes, complete with photos · Time-saving shortcuts · Mouth-watering recipes like the cotija and green onion bun with a black bean and sweet potato burger, topped with roasted poblano mayo Perfect for fans of such cookbooks as Bread Baking for Beginners, Flour Water Salt Yeast, The Food Lab, The Best Simple Recipes, and the America’s Test Kitchen series.
Author: Emilie Raffa
Publisher: Page Street Publishing
ISBN: 1624144306
Category : Cooking
Languages : en
Pages : 210
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Book Description
The easy way to bake bread at home—all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking—over 150,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs.
Author: Joe Isidori
Publisher: National Geographic Books
ISBN: 0735215456
Category : Cooking
Languages : en
Pages : 0
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Book Description
The debut cookbook from NYC's viral sensation Black Tap delivers unique recipes for innovative burgers and sensational, over-the-top milkshakes. Black Tap is no ordinary burgers-and-fries restaurant—after opening in NYC's Soho in March 2015, their bold, gourmet-flavored burgers and sky-high milkshakes adorned with donuts, sparklers, and oversized cookies have created amassive cult following on social media and the streets of New York, with people waiting in line for hours just to score a seat at the restaurant's lunch counter. Though Black Tap is known for its assertive flavors and outrageous shakes, at the heart of the brand is the notion of an old-school luncheonette burger deluxe: an expertly prepared burger with all the trimmings, a side of fries, and a milkshake to cap off the meal. In his debut cookbook, Black Tap chef-owner Joe Isidori delivers 40 recipes for the restaurant's signature burgers, tasty condiments and toppings,and gravity-defying milkshakes. With Craft Burgers and Crazy Shakes, readers will be able to prepare and enjoy all of Black Tap's classic and innovative creations, from their Old Fashioned Burger to the Sour Power Milkshake, in the comfort of their own kitchens, no standing in line required.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Calum Franklin
Publisher: Bloomsbury Publishing
ISBN: 1472973623
Category : Cooking
Languages : en
Pages : 358
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Book Description
'Calum is the pie king' Jamie Oliver 'If you want to know how to make a pie, Calum is your go-to man!' Tom Kerridge Discover the definitive pie bible from self-confessed pastry deviant, chef and London's King of Pies, Calum Franklin. Calum knows good pies and in his debut cookbook, The Pie Room, he presents a treasure trove of recipes for some of his favourite ever pastry dishes. Want to learn how to create the ultimate sausage roll? Ever wished to master the humble chicken and mushroom pie? In this collection of recipes discover the secrets to 80 delicious and achievable pies and sides, both sweet and savoury including hot pork pies, cheesy dauphinoise and caramelised onion pie, hot and sour curried cod pie, the ultimate beef Wellington and rhubarb and custard tarts. Alongside the recipes Calum guides you through the techniques and tools for perfecting your pastry. Within these pages you'll find details including how to properly line pie tins, or how to crimp your pastry and decorate your pies so they look like true show-stoppers. Say hello to your new foodie obsession and get ready to create your very own pie masterpiece. 'I'd happily spend eternity eating chef Calum Franklin's pies.' Grace Dent
Author: Zoë François
Publisher: Ten Speed Press
ISBN: 1984857371
Category : Cooking
Languages : en
Pages : 274
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Book Description
IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Author: Lawrence Hass
Publisher:
ISBN: 9781732464452
Category :
Languages : en
Pages :
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Book Description
