The only book on spices that any chef or aspiring cook will ever need,The Spice Bibleis a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Which are the best spices to pair with saffron? When is the right time to throw away that leftover ginger? Carrot soup with caraway butter, seared salmon with sesame and cucumber, and beef filet poached in Asian-spiced broth are among the delectable dishes presented here, all created with flavorful spices and easily mastered by any cook.
The book also includes tips on purchasing and storing spices, along with sections on spice mixes and pastes such as curry, zaatar, and chermoula. Filled with evocative photographs throughout,The Spice Bibleis an invaluable resource for anyone looking for a pinch of personality in their cooking—or a dash of inspiration. The mere mention of soul food brings thoughts of greasy fare and clogged arteries. Vegan Soul Kitchen recipes use fresh, whole, high-quality, healthy ingredients and cooking methods with a focus on local, seasonal, sustainably raised food.
Terry's new recipes have been conceived through the prism of the African Diaspora—cutting, pasting, reworking, and remixing African, Caribbean, African-American, Native American, and European staples, cooking techniques, and distinctive dishes to create something familiar, comforting, and deliciously unique.
Reinterpreting popular dishes from African and Caribbean countries as well as his favorite childhood dishes, Terry reinvents African-American and Southern cuisine—capitalizing on the complex flavors of the tradition, without the animal products.
Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open God forbid! I never thought anyone could capture the magic and mission of being a chef, but theyve done it! For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy. An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today.
Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page.
Like great wines with great food, there are great dishes and a great education here. From chef-owner of the popular all-vegetable New York City restaurant, Dirt Candy, a cookbook of nearly vegetable recipes for home cooks everywhere.
Amanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking. Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways.
In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen. Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings.
Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and recipes, The Flavor Thesaurus is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.
With witty and fun definitions of everything from aeroponics to zoosaprophagy, this compilation offers definitions of 6, unusual and unfamiliar terms across twenty-one fact-packed courses. For bon viveurs and verbivores alike: Are you a gourmet who knows the difference between Maldon and Morton salt? You'll also discover: experts' criteria for creating new dishes, desserts, and drinks; comprehensive seasonality charts to spark inspiration all year long; how to season food like a pro, and how to create complex yet balanced layers of flavor; the amazing true stories of historic dishes, like how desperate maitre d' "Nacho" Anaya invented nachos; and proven tips to jump-start your creative process.
The ultimate reference for culinary brainstorming, Kitchen Creativity will spur your creativity to new heights, both in the kitchen and beyond. This guide provides statistics on vegetarian eating, as well as up-to-date information on the science behind why vegetarians have an advantage when it comes to their health.
Learn what the experts have to say about how to construct a vegetarian diet that meets all your nutritional needs. Filled with over family-friendly recipes, Oh She Glows Every Day is the classic vegan cookbook for simple, easy and tasty plant-based cooking.
These tasty recipes include. Fresh, delicious vegetables should be a staple of any diet, but if you've decided that you'd like to take your Meatless Mondays to a whole new level, then it might be time to ditch the processed foods and meats and try out a vegetarian diet. Eating vegetarian doesn't have to be complicated! In fact, it can be downright scrumptious and satisfying. The Easy Vegetarian Kitchen helps you to create simple meals that will help you live a happier and healthier life.
Erin Alderson, the popular voice behind the whole foods, vegetarian blog Naturally Ella, shows you how to easily eat plant-based vegetarian meals every day. With 50 core recipes for everything from entrees to appetizers and desserts, The Easy Vegetarian Kitchen guides you through staple recipes such as salads, sandwiches, stir-frys, and stews and easily adapt them to seasonal or oh-hand ingredients.
Enjoy spring's fresh asparagus in a delicious frittata and change it up for winter with Curried Butternut Squash and Feta. Core recipes allow readers to build an essential pantry list so eating vegetarian is always easy. And if you feel like going vegan, each recipe can be easily adapted with flavorful substitutions.
Start filling your kitchen, and your belly, with healthy, plant-based ingredients and start eating your way to a happier meat-free life. Enjoy more than brand-new recipes for family favorites and weeknight suppers for every model and size of Instant Pot with this delicious guide from the bestselling authors of The Instant Pot Bible.
The Instant Pot is America's new favorite cooking appliance: twenty percent of households and growing have one, and its millions of fans love the appliance for its convenience, simplicity, and the incredible results that it delivers in just a short period of cooking time.
Bruce Weinstein and Mark Scarbrough are the bestselling authors of The Instant Pot Bible, and are returning with an even more useful and comprehensive guide to Instant Pot cooking that shows how to get even more out of your machine. These recipes include all-new suggestions for: Pot-in-pot PIP cooking -- setting a smaller dish inside the pot to cook delicate ingredients like rice, grains, dairy-rich soups, and even fish fillets.
One-pot meals -- recipes to cook a main course and separate side dishes all at once in a single Instant Pot, including Stacks -- using a stack of lidded pans to hold cheesy enchiladas, Tex-Mex rice, and refried beans, all cooked at the same time Air-fryer lids -- how to use new accessories to crisp at the end of cooking without dirtying additional dishes or turning on your oven Dump recipes -- all-in-one-go meals that require no prep and no browning--just drop the ingredients in the pot and set the timer.
Their hope is that once you know the scales, you will be able to compose a symphony. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores.
Vegetarian cooking just got a lot more delicious and interesting! This complete cookbook is packed with recipes that provide amazing flavor, variety and satisfaction—minus the meat. Whether you've been a vegetarian for decades or you just want to cut back on meat, you'll find more than tempting dishes, including pastas, soups, Asian specialties, main courses and party fare.
An extensive introduction provides information about vegetarian nutrition, the best ways to choose and store produce, cooking with meat substitutes and.
Good for You: Bold Flavors with Benefits is a cookbook that infuses clean eating with rich flavor. Award-winning chef Akhtar Nawab presents healthful and hearty recipes that satisfy every appetite. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them.
The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.
Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook Their hope is that once you know the scales, you will be able to compose a symphony. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste.
Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate.
Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines. Food Writers General Cookbook.
The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than recipes.
Since founding his spice shop in , Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use such as adding cardamom to flavor chicken broth , and a unique spice blend recipe to highlight it in the kitchen.
Sumptuous photography and botanical illustrations of each spice make this must-have resource as beautiful as it is informative. The only book on spices that any chef or aspiring cook will ever need,The Spice Bibleis a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Which are the best spices to pair with saffron? When is the right time to throw away that leftover ginger?
Carrot soup with caraway butter, seared salmon with sesame and cucumber, and beef filet poached in Asian-spiced broth are among the delectable dishes presented here, all created with flavorful spices and easily mastered by any cook. The book also includes tips on purchasing and storing spices, along with sections on spice mixes and pastes such as curry, zaatar, and chermoula. Filled with evocative photographs throughout,The Spice Bibleis an invaluable resource for anyone looking for a pinch of personality in their cooking—or a dash of inspiration.
Your Soda Maker can do more than you think! Why not take a shortcut and learn how to spend less money and get better-quality sodas? Finally, you can make your own soda flavors and syrups at home, using fresh ingredients that taste better and are healthier for you than commercially-sold flavor syrups!
This independent book shows you exactly how to get the most out of your SodaStream Sparkling Water Maker or any other brand so you can make carbonated drinks, soft drinks, seltzer and mixed drinks at home and with natural, healthy ingredients! Then this book is for you. All of our recipes and "how to" tips are designed specifically to be compatible with the SodaStream and any brand soda maker, and to help you get the most out of your investment.
Buy today! Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is.
They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks. Whether a flavor is defined by a "grassy" ingredient like dill, cucumber, or peas, or a "floral fruity" food like figs, roses, or blueberries, flavors can be combined in wildly imaginative ways.
In this lively and original book, Niki Segnit identifies the 99 fundamental ingredients of food and examines what goes with what-revealing for the first time just how infinite are the possibilities in an everyday kitchen. Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential pairings.
Moving from Meaty to Cheesy, Earthy to Mustardy, and more, Segnit celebrates traditional pairings such as pork and apple and cucumber and dill; points us toward contemporary favorites like goat cheese and beet; and introduces us to unlikely but delicious matchings such as blueberry and mushroom. With nearly a thousand entries and recipes, The Flavor Thesaurus is not only a highly useful and covetable reference book, but the sort of book that will keep you reading, laughing, and cooking for years to come.
As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food.
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