Author:
Publisher:
ISBN: 9781858043074
Category :
Languages : en
Pages :

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Author: Elizabeth Cade Sprague
Publisher:
ISBN:
Category : Cookery (Meat)
Languages : en
Pages : 58

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Author: Justin Smillie
Publisher: Clarkson Potter
ISBN: 0804186243
Category : Cooking
Languages : en
Pages : 322

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Book Description
The celebrated chef of Upland explores the fundamental techniques of braising, roasting, and grilling--and shows you how to see them in new ways, to learn the rules to break them. The chapters begin with thorough lessons on these basic methods. From there, the recipes evolve to feature variations on the techniques, altering ratios of moisture, intensities of heat, reversing expected processes. Sometimes the techniques are surprising, like braising chicken leggs in the juices created by overcrowding a pan of peppers. And sometimes the results are unbelievable, like tender peppercorn-crusted short ribs, made by first steaming the ribs before searing them to a spicy crisp. This is a book about delighting in the details, about cooking by hand, about learning to see and smell and touch like a modern master. It's a book you will keep, read, learn, and cook from for years to come.

Author: Gary Wiviott
Publisher: Running Press Adult
ISBN: 0762453958
Category : Cooking
Languages : en
Pages : 282

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Book Description
The basics of how to make the best smoked salmon or the most tender beef cuts in five easy lessons.

Author: Molly Stevens
Publisher: W. W. Norton & Company
ISBN: 0393253678
Category : Cooking
Languages : en
Pages : 1219

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Book Description
Winner of the James Beard Foundation Award for Best Single Subject Cookbook Winner of the IACP Award for Best Single Subject Cookbook and Best General Cookbook A master teacher provides delicious recipes and explains the principles behind the essential technique of roasting. Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you.

Author: Michael Ruhlman
Publisher: Little, Brown
ISBN: 0316254118
Category : Cooking
Languages : en
Pages : 209

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Book Description
In this first in a new series of books focusing on cooking methods, an award-winning cookbook author, food writer, and online culinary expert explores one of the most fundamental cooking techniques: roasting. Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a "dry heat" (and usually high-heat) method of making things irresistibly appetizing. Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. "Of all our cooking terms," Ruhlman writes, "sautéed, grilled, poached, broiled -- I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning." Ruhlman's How to Roast combines practical advice -- what tools you need, staple ingredients to have on hand, how to get the most out of your oven -- with 20 original and mouthwatering recipes, chosen to showcase a wide range of roasting methods and results, from "The Icon" (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Créme Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.

Author: Better Homes and Gardens
Publisher: Better Homes & Gardens Books
ISBN: 9780696204722
Category : Cooking
Languages : en
Pages : 246

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Book Description
-- More than 165 recipes that will satisfy the whole family. -- Recipes for both conventional and gas grills; direct and indirect cooking instructions given when possible. -- More than 40 spectacular color photographs.

Author: Taste Of Home
Publisher: Reader's Digest/Taste of Home
ISBN: 9780898217667
Category : Cooking
Languages : en
Pages : 0

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Book Description
Whether you're a novice outdoor cook or an aspiring grill master, Taste of Home Grill It! will be your guide to foolproof grilling and barbecuing, with 343 recipes and secrets for flame-broiled success.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Book Description
Marinating and seasoning meats. Making sure your indoor or outdoor grill is at the right temperature. Getting perfect grill marks. Finding out when your meat or fish is done. Master these and other tricks of grilling and broiling with recipes for grilled steak, lamb chops, fish, vegetables, and even fruit.

Author: Sarah Alexander
Publisher:
ISBN:
Category : Broiling
Languages : en
Pages : 276

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Book Description