The Cook & the Butcher (Williams-Sonoma) PDF Download
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Author: Brigit Binns
Publisher: Weldon Owen
ISBN: 9781616281137
Category : Cooking
Languages : en
Pages : 0
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Book Description
This friendly and accessible cookbook offers over 100 recipes for delicious meals using a wide range of popular beef, pork, lamb, and veal cuts and aims to help the home cook get the most out of meat for dinner. Each chapter begins with quick-cooking cuts and easy methods, like stir-frying, and progresses from there, offering recipes for grilling and pan-frying, and ending with recipes for more time-consuming cooking methods, such as roasting and braising. The recipes use a range of meat cuts that are easy to find at the butcher counter, and the flavors of the dishes, though varied and modern, are crowd-pleasing and familiar. The text is informative and comprehensive, but not too daunting or technical. Most of the recipes are accompanied by useful tips written by more than twenty butchers from across America.
Author: Brigit Binns
Publisher: Weldon Owen
ISBN: 9781616281137
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
This friendly and accessible cookbook offers over 100 recipes for delicious meals using a wide range of popular beef, pork, lamb, and veal cuts and aims to help the home cook get the most out of meat for dinner. Each chapter begins with quick-cooking cuts and easy methods, like stir-frying, and progresses from there, offering recipes for grilling and pan-frying, and ending with recipes for more time-consuming cooking methods, such as roasting and braising. The recipes use a range of meat cuts that are easy to find at the butcher counter, and the flavors of the dishes, though varied and modern, are crowd-pleasing and familiar. The text is informative and comprehensive, but not too daunting or technical. Most of the recipes are accompanied by useful tips written by more than twenty butchers from across America.
Author: Taylor Boetticher
Publisher: Ten Speed Press
ISBN: 1607743434
Category : Cooking
Languages : en
Pages : 308
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Book Description
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving meats is one of the oldest of all the food arts. Nevertheless, the craft charcuterie movement has captured the modern imagination, with scores of charcuteries opening across the country in recent years, and none is so well-loved and highly regarded as the San Francisco Bay Area’s Fatted Calf. In this much-anticipated debut cookbook, Fatted Calf co-owners and founders Taylor Boetticher and Toponia Miller present an unprecedented array of meaty goods, with recipes for salumi, pâtés, roasts, sausages, confits, and everything in between. A must-have for the meat-loving home cook, DIY-types in search of a new pantry project, and professionals looking to broaden their repertoire, In the Charcuterie boasts more than 125 recipes and fully-illustrated instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home, plus a primer on whole animal butchery. Take your meat cooking to the next level: Start with a whole hog middle, stuff it with a piquant array of herbs and spices, then roll it, tie it, and roast it for a ridiculously succulent, gloriously porky take on porchetta called The Cuban. Or, brandy your own prunes at home to stuff a decadent, caul fat–lined Duck Terrine. If it’s sausage you crave, follow Boetticher and Miller’s step-by-step instructions for grinding, casing, linking, looping, and smoking your own homemade Hot Links or Kolbász. With its impeccably tested recipes and lush, full-color photography, this instructive and inspiring tome is destined to become the go-to reference on charcuterie—and a treasure for anyone fascinated by the art of cooking with and preserving meat.
Author: Chuck Williams
Publisher:
ISBN:
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Re-released in celebration of Chuck Williams' 100th birthday, Cooking at Home features over 1000 recipes from the Williams-Sonoma publishing program, which Chuck guided. In addition, the book includes 100 recipes from Chuck's personal recipe collection. The book's 22 chapters cover cooking topics from A-Z, making it a complete cooking reference book you can use every day, whatever you are in the mood for and whatever the occasion.Throughout this newly updated edition, you'll find stunning photographs and special stories that highlight 100 of Chuck Williams' personal recipes. Be sure to check out "Chuck's Finds," which highlight special merchandise that Chuck introduced in his Williams-Sonoma stores to the U.S. public.
Author: Giada De Laurentiis
Publisher: Clarkson Potter
ISBN: 0804187924
Category : Cooking
Languages : en
Pages : 322
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Book Description
Best-selling cookbook author Giada De Laurentiis is picking up where Feel Good Food left off. Filled with even more fresh recipes and day-to-day living strategies, the Food Network superstar shares her year-round approach to living a healthy and happy lifestyle. Giada De Laurentiis, one of the most recognizable faces on the Food Network lineup, invites readers to get to know her as never before. The celebrity chef is back with nearly 200 new recipes and helpful advice on everything from hosting a potluck or open house to what to pack along for lunch every day. Drawing on the time-saving tips and healthy eating strategies that keep her functioning at the highest possible level in her roles as working mom, restaurateur, and tv personality, she has assembled a year-round roadmap to vibrant good health and delicious eating. Readers will be inspired to try new ingredients, new wellness practices, and create a wholesome balance between peak nutrition - and the occasional decadent indulgence. Featuring her New Year's cleanse, homemade Christmas gifts, and ideas for every holiday, special occasion, and casual weekend in between, this is Giada’s 365-approach to cooking up a happy life.
Author: Michael Solomonov
Publisher: Harvest
ISBN: 0544970373
Category : Cooking
Languages : en
Pages : 387
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Book Description
Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.
Author: James Peterson
Publisher: Artisan
ISBN: 1579655386
Category : Cooking
Languages : en
Pages : 312
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Book Description
In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
Author: Brigit Binns
Publisher: Weldon Owen International
ISBN: 1681883333
Category : Cooking
Languages : en
Pages : 378
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Book Description
More than 90 simple and wholesome recipes showcase the best ingredients and flavors of every season in this beautifully illustrated cookbook. Each season has its own delicious bounty. And Cooking in Season is the ultimate guide to enjoying the freshest, most flavorful ingredients all through the year with simple yet sublime recipes. Illustrated with lush color photography, this cookbook explores seasonal approaches to soups, salads, tarts, flatbreads, entrees, desserts, and even cocktails. Spring recipes include Shaved Artichoke, Celery & Fennel Salad and Grilled Lamb Chops with Spring Herb Salsa Verde. In summer, it’s time for dishes like Grilled Peach Flatbread with Mozzarella, Pickled Onion & Arugula and Watermelon Mojito Ice Pops. Autumn’s offerings include Cider-Braised Chicken with Acorn Squash Ragout and Apple Fritters with Cardamom Cream. And in winter, you’ll enjoy Creamy Cauliflower Soup with Brussels Sprout Hash, Grapefruit Sorbet with Candied Ginger, and so much more.
Author: Todd Porter
Publisher: ABRAMS
ISBN: 1613125542
Category : Cooking
Languages : en
Pages : 442
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Book Description
A “beautiful collection of produce-forward recipes” (Heidi Swanson, author of Super Natural Every Day) that “will make you want to get into the kitchen immediately” (The Daily Meal, UK). Todd Porter and Diane Cu are photographers who publish the immensely popular food, gardening, and lifestyle blog White on Rice Couple. Inspired by their love of cooking, growing vegetables and over thirty-eight fruit trees in their suburban garden, Todd and Diane love sharing recipes that are fresh and seasonally simple. Their cookbook, Bountiful, offers one hundred seasonal, flavorful, and approachable recipes, ninety of which have not been posted to the blog, each featuring a vegetable or fruit as the star of the meal. Blueberry Frangipane Tarts, Wilted Mizuna Mustard Salad with Shrimp, Blood Orange Bars with a Brown Butter Crust, and Gin Cocktail with Pomegranate and Grapefruit are just a few examples of recipes that are inspired from their garden bounty. Peppered with personal stories from Todd’s childhood on a cattle ranch in Oregon and Diane’s journey from Vietnam to the United States, this cookbook shares the couples’ beautiful love story as well as their diverse recipes that reflects their love of fresh and healthy produce, seasonally ripe fruit, and sharing a home cooked meal with those you love. “For so many of us, our kitchens are inextricably linked to our gardens and nobody has captured this union better than Todd Porter and Diane Cu in their perfectly named new book Bountiful.” —Russ Parsons, food editor for the Los Angeles Times
Author: Michael Pollan
Publisher: Penguin
ISBN: 0143125338
Category : Social Science
Languages : en
Pages : 481
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Book Description
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked. "Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." —Kirkus (starred review) Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607742683
Category : Cooking
Languages : en
Pages : 354
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Book Description
A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
