West Coast Prime Meats Cooks Again PDF Download
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Author: Amy Nickoloff
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Professional Recipes for the Home Cook
Author: Amy Nickoloff
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
Professional Recipes for the Home Cook
Author: West Coast prime meats
Publisher:
ISBN: 9781495153204
Category : Cookbooks
Languages : en
Pages : 384
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Book Description
"Assembled from the recipe files of many of our talented customers in Southern California, Nevada and Hawaii, West Coast Prime Meats Cooks offers the home cook not only recipes but also restaurant lore, preparation tips and meat-cutting tutorials. From beef to burgers to pork, lamb and seafood, the cookbook represents the products we sell and more than 50 of the chefs we serve."--Publisher.
Author: Amy Nickoloff
Publisher:
ISBN:
Category :
Languages : en
Pages : 0
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Book Description
Professional Recipes for the home kitchen from more than 60 chefs and premium meat suppliers.
Author: Maryana Vollstedt
Publisher: Chronicle Books (CA)
ISBN: 9780811803915
Category : Cookery
Languages : en
Pages : 0
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Book Description
With its practical emphasis on simple, delicious fare, fresh, healthful ingredients, and nearly 200 recipes with a West Coast flair, this book is sure to become a favorite of home cooks. It offers a full range of flavorful, easy-to-make dishes for every course, every meal, every taste in one accessible volume. From the author of the What's for Dinner? series.
Author: Zov Karamardian
Publisher: Zovs Pub Llc
ISBN: 9780975955802
Category : Cooking
Languages : en
Pages : 262
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Book Description
She's been heralded in the pages of Bon Appetit, Sunset Magizine anf the Los Angeles Times and been featured on EXTRA, ABC-TV and her restraurant's bakery was selected as the #1 in the nation aby the Television Food Network. Now you can learn the secrets of one of America's national culinary treasures with the debut of her book entitled...ZOV! This beautiful, hard-bound, full-color 268 page tome contains vivid memories from Zov's culturally rich heritage anf how those recollections have inspired simple-to-prepare recipes that have earned her restaurant, Zov's Bistro, national acclaim.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 630
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Book Description
Author: Ned Bell
Publisher:
ISBN: 9781773270876
Category : Cooking
Languages : en
Pages : 240
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Book Description
Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before--and the Pacific Coast is blessed with an abundance of wild species. With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood delivers. This stunning cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home. You'll find tacos, fish burgers, chowders, and sandwiches--the types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday night--as well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter.
Author: Jennifer McLagan
Publisher: Ten Speed Press
ISBN: 1607740753
Category : Cooking
Languages : en
Pages : 258
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Book Description
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
Author: Jaden Hair
Publisher: Tuttle Publishing
ISBN: 1462905692
Category : Cooking
Languages : en
Pages : 653
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Book Description
You will absolutely love the 101 Asian recipes in this easy-to-use cookbook. This engaging cookbook includes dozens upon dozens of full-proof Asian recipes that are quick and easy to do--all in time for tonight's supper! The recipes will appeal to Americans' growing interest in Asian cuisines and a taste for foods that range from pot stickers to bulgogi burgers and from satay to summer rolls. Whether you're hurrying to get a weekday meal on the table for family or entertaining on the weekend, author and blogger (steamykitchen.com) Jaden Hair will walk you through the steps of creating fresh, delicious Asian meals without fuss. In an accessible style and a good splash of humor, Jaden takes the trauma out of preparing "foreign" Asian recipes. With Jaden's guiding hand, you'll find it both simple and fun to recreate Asian flavors in your own kitchen and to share the excitement of fresh Asian food with your family and friends! Asian recipes include: Firecracker Shrimp Pork & Mango Potstickers Quick Vietnamese Chicken Pho Beer Steamed Shrimp with Garlic Korean BBQ-style Burgers Maridel's Chicken Adobo Simple Baby Bok Choy and Snow Peas Chinese Sausage Fried Rice Grilled Bananas with Chocolate and Toasted Coconut Flakes
Author: Ryan Farr
Publisher: Chronicle Books
ISBN: 1452100594
Category : Cooking
Languages : en
Pages : 241
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Book Description
DIY fever + quality meat mania = old-school butchery revival! Artisan cooks who are familiar with their farmers market are now buying small farm raised meat in butcher-sized portions. Dubbed a rock star butcher by the New York Times, San Francisco chef and self-taught meat expert Ryan Farr demystifies the butchery process with 500 step-by-step photographs, master recipes for key cuts, and a primer on tools, techniques, and meat handling. This visual manual is the first to teach by showing exactly what butchers know, whether cooks want to learn how to turn a primal into familiar and special cuts or to simply identify everything in the case at the market.
