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Author: Glynn Christian
Publisher: Grub Street Cookery
ISBN: 1911667939
Category : Cooking
Languages : en
Pages : 158
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Book Description
TV-chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets. This handbook collects over 300 of Glynn’s 'gosh-factor' hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be ‘thumbs-up’ on kitchen knives. There’s a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold.
Author: Glynn Christian
Publisher: Grub Street Cookery
ISBN: 1911667939
Category : Cooking
Languages : en
Pages : 158
Get Book Here
Book Description
TV-chef and food journalist Glynn Christian has been making cooks and chefs say Gosh! for over 40 years as he shared how ingredients work, demonstrated better techniques and revealed culinary secrets. This handbook collects over 300 of Glynn’s 'gosh-factor' hacks, explaining how best to handle garlic, why dull pasta is better, how to judge a Pavlova, how to make the frilly crusts on Portuguese egg tarts and why it should be ‘thumbs-up’ on kitchen knives. There’s a better way to roast nuts, a simpler way to bone small fish, a more reliable way to wok and a ban on foil tents. Plus frozen olives to keep a straight-up martini ice-cold.
Author: Keith Schroeder
Publisher: Time Inc. Books
ISBN: 0848749898
Category : Cooking
Languages : en
Pages : 615
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Book Description
2015 James Beard Foundation Book Award Winner for Focus on Health Discover the delicious science behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight on the nature of ingredients, and a fresh, innovative perspective on the science of cooking with illustrated explanations. The results are mad delicious! Mad Delicious takes the kitchen science genre to the next level: It's not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking. Every recipe is a fun adventure in the kitchen resulting in mad delicious eats: Learn how to cook pasta like risotto for a silky sauce and enjoy Toasted Penne with Chicken Sausage. Other recipes include Lower East Side Brisket, Fish Sticks!, Cocoa-Crusted New York Strip, Georgia Peanut Fried Chicken, Red Sauce Joint Hero Sandwiches, Spicy Crab Fried Rice, Tandoori Chicken, and Bourbon Steamed Peaches.
Author: David Joachim
Publisher: Rodale Books
ISBN: 9781579543013
Category : Cooking
Languages : en
Pages : 576
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Book Description
Come meet your new best friend in the kitchen. Introducing the big book of home-cooking secrets, fabulous food tips, simple solutions, and recipes to rave about! Whether you cook a little or a lot, plain or fancy, healthy or hearty, for your family or just for fun, this is the one book that does it all--faster and easier than you ever dreamed! Find out how to choose the juiciest oranges, perk up limp asparagus, chop an onion with no tears, grill a steak to juicy perfection, rescue any oversalted dish, and crack an egg with one hand. Or, if you're simply tired of the same old meals night after night, discover hundreds of easy recipes that put great-tasting food on your table fast. With this book, you can cook anything with skill, confidence, and pleasure--from a moist, juicy Thanksgiving turkey to a healthy chocolate-banana cream pie to your family's favorite chili with a delicious new twist. Brilliant Food Tips and Cooking Tricks is the book to keep by your side whenever you cook. It's your silent partner, your creative inspiration, and your cooking emergency hotline all rolled into one! This indispensable kitchen companion contains all the practical, down-to-earth cooking wisdom that you will ever need. Learn quick new tricks and clever trade secrets. Discover dozens of recipe rescues. Put a new spin on tried-and-true dishes. Most of all, learn how to cook faster, cook smarter, and have more fun in the kitchen. You'll find the following special features and many more in this extraordinary book: * Over 5,000 brilliant tips on buying, storing, and preparing food; boosting flavor; cooking healthfully; saving time; rescuing failed recipes; and much more * More than 900 simple, great-tasting recipes for home cooks * Over 200 helpful boxes such as "How Baking Works" and "Four Ways to Flavor Pork Tenderloin" * 170 step-by-step illustrations that teach you timesaving techniques * More than 150 fascinating food facts and household hints * Over 25 useful charts and tables with emergency substitutions, metric conversions, a guide to pan sizes, and much more * The combined experience of five top cooking experts * Easy-to-use, find-it-fast format
Author: Thomas N. England
Publisher: Penguin
ISBN: 1615648216
Category : Cooking
Languages : en
Pages : 428
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Book Description
Cooking is an art and knowing how to master the many skills and techniques that normally only come from years of experience in the kitchen can be tough. However, with the right expert guidance, those skills can come easy, and cooking can be fun. Idiot's Guides: Cooking Basics will help even the most inexperienced novice in the kitchen gain the skills necessary to cook nearly anything the right way. Packed full of step-by-step color photography and step-by-step lessons for over 80 classic recipes, Idiot's Guides: Cooking Basics teaches you all the basic skills required to be successful in the kitchen and learn skills that will last a lifetime.
Author: Gordon Ramsay
Publisher: Grand Central Publishing
ISBN: 145552526X
Category : Cooking
Languages : en
Pages : 322
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Book Description
Cook with confidence and find inspiration with Gordon Ramsay's fun, delicious recipes for novice cooks and experienced chefs alike. Based on a new cooking show, this book will give experienced as well as novice cooks the desire, confidence and inspiration to get cooking. Ramsay will offer simple, accessible recipes with a "wow" factor. Gordon has travelled the world from India and the Far East to LA and Europe, and the recipes in this book will draw all these culinary influences together to show us simple, vibrant and delicious recipes that reflect the way we eat today. For example: Miso braised salmon fillet with Asian vegetables, Pork and Bacon slider with home made bbq sauce, Curried Sweetcorn Soup, Wild Mushroom Risotto Arrancini, and Baked Lemon Cheesecake with Raspberries. Each chapter will concentrate on a different area of cooking--from the classics to the secret of cooking with Chili and spice, through roasting, baking, and helpful sections on cooking good food for less and cooking for a crowd. Woven into the book will be useful tricks and tips--from ways to save time and money, to cleaning and prepping ingredients, to pan frying like a pro. Stuffed full of delicious recipes, invaluable tips and lashings of Gordon's trademark cheeky wit, Gordon Ramsay's Home Cooking is the ultimate cooking lesson from the ultimate chef.
Author: Mark Bittman
Publisher: HarperCollins
ISBN: 0544186966
Category : Cooking
Languages : en
Pages : 501
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Book Description
The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1940352002
Category : Cooking
Languages : en
Pages : 369
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Book Description
Innovative solutions to everyday cooking challenges from our team of test kitchen MacGyvers—the test cooks at Cook’s Illustrated magazine A kitchen hack is an unusual, easier, and/or better way of performing a task that often saves money and time or improves the quality of the outcome. In this wacky but eminently useful collection of kitchen hacks, you will learn how to outsmart tricky tasks and face down kitchen challenges (big and small) with innovative and clever ideas from Quick Tips, the most popular feature in Cook’s Illustrated magazine (900,000 circulation). Kitchen Hacks is a beautifully designed guidebook to hacking your kitchen . . . and beyond!
Author: Kelsey Nixon
Publisher: Clarkson Potter
ISBN: 0770437001
Category : Cooking
Languages : en
Pages : 226
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Book Description
Host of Cooking Channel's Kelsey's Essentials and fan favorite on season four of The Next Food Network Star, Kelsey Nixon shares the essential recipes, techniques, and tools that new home cooks need in their back pocket. A young food star and new mom, Kelsey is an invaluable friend in the kitchen to everyone settling into their first kitchen of their own. Her recipes, which are broken down into simple steps, teach readers how to cook, highlighting key tools and basic techniques everyone should know. And yet her flavors are anything but basic; Kelsey gives everyone the confidence to start with the 2.0 version of a recipe instead of the boring standards. For example, she makes her house pilaf with quinoa instead of rice, and her addictive fruit salad is a savory first course instead of a lackluster dessert. With 100 recipes and 60 color photographs, Kitchen Confidence brings home all of the energy and spirit of the Cooking Channel show of the same name, making it an excellent handbook for newlyweds, recent college graduates, and those discovering their kitchens for the first time.
Author: James Peterson
Publisher: Artisan Books
ISBN: 1579655394
Category : Cooking
Languages : en
Pages : 433
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Book Description
From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
Author: Andrew Thomas
Publisher: Grub Street Publishing
ISBN: 191166798X
Category : Biography & Autobiography
Languages : en
Pages : 113
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Book Description
Acclaimed author Andrew Thomas has chosen fifty fascinating cameos of individual actions or incidents across a wide variety of major and minor campaigns and scenarios ranging from the First World War to the present day. Each selection is accompanied by relevant, often rare, photographs. So, from the Battle of Mons in 1914 through shooting down a Zeppelin over Teeside, to WW2 Timor Ace ‘Butch’ Gordon in his Beaufighter in 1943 and a nightmare for Halifaxes over Nuremburg in 1944, to SAAF fighters over Angola in September 1985 and army support tasks in Mali in 2021, with many more in between, the author’s hand-picked personal choices make for gripping reading. A must for all those interested in the war in the air throughout history.
