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The Joy of Cooking

Since its original publication Joy of Cooking has been the most authoritative cookbook in America the one upon which millions of cooks have confidently relied for more than sixty five years It s the book your grandmother and mother probably learned to cook from the book you gave your sister when she got married This the first revision in more than twenty years is better than ever Here s why Every chapter has been rethought with an emphasis on freshness convenience and health br br All the recipes have been reconceived and tested with an eye to modern taste and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported br br The new Joy continues the vision of American cooking that began with the first edition of Joy It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese It s also the book where you can now find Turkey on the Grill Spicy Peanut Sesame Noodles and vegetarian meals br br The new Joy provides more thorough descriptions of ingredients from the familiar to the most exotic For instance almost all the varieties of apples grown domestically are described the months they become available how they taste what they are best used for and how long they keep But for the first time Joy features a complete section on fresh and dried chili peppers how to roast and grill them how to store them and how long they keep with illustrations of each pepper br br An all new RULES section in many chapters gives essential cooking basics at a glance washing and storing salad greens selecting a pasta and a matching sauce determining when a piece of fish is cooked through stuffing a chicken and making a perfect souffle br br New chapters reflect changing American tastes and lifestyles br br Separate new chapters on grains beans and pasta include recipes for grits polenta pilafs risottos vegetarian chills bean casseroles and make ahead lasagnes br br New baking and dessert chapters promise to enhance Joy of Cooking s reputation as a bible for bakers Quick and yeast bread recipes range from focaccia pizza and sourdoughs to muffins and coffee cakes Separate chapters cover custards and puddings pies and tarts cookies cakes cobblers and other American fruit desserts revived for this edition Recipes include one bowl cakes gingerbread angel and sponge cakes meringues pound cakes fruitcakes different kinds of cheesecake there s even an illustrated wedding cake recipe which takes you through all the stages from building a stand making and decorating the cake to transporting it to the reception without a hitch br br Little Dishes showcases foods from around the world hummus baba ghanoush bruschetta tacos empanadas and fried wontons br br AII new drawings of techniques ingredients and equipment integrated throughout an elegant new design and over more pages round out the new Joy br br Among this book s other unique features microwave instructions for preparing beans grains and vegetables dozens of new recipes for people who are lactose intolerant and allergic to gluten expanded ingredients chart now features calories essential vitamins and levels of fats and cholesterol There are ideas for substitutions to lower fat in recipes and reduced fat recipes in the baking sections br br From cover to cover Joy s chapters have been imbued with the knowledge and passion of America s greatest cooks and cooking teachers An invaluable combination of old and new this edition of Joy of Cooking promises to keep you cooking for years to come


Mastering the Art of French Cooking

No description available


Essentials of Classic Italian Cooking

No description available


How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

Nigella Lawson s i How to Be a Domestic Goddess i is about not only baking but the enjoyment of being in the kitchen taking sensuous pleasure in the entire process and relishing the outcome Nigella s deliciously reassuring and mouthwatering cookbook demonstrates that it s not terribly difficult to bake a batch of muffins or a layer cake but the appreciation and satisfaction they bring are disproportionately high At last a book that understands our anxieties feeds our fantasies and puts cakes pies pastries breads and biscuits back into our own kitchens


On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee s i On Food and Cooking i is a kitchen classic Hailed by i Time i magazine as a minor masterpiece when it first appeared in i On Food and Cooking i is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from what exactly they re made of and how cooking transforms them into something new and delicious Now for its twentieth anniversary Harold McGee has prepared a new fully revised and updated edition of i On Food and Cooking i He has rewritten the text almost completely expanded it by two thirds and commissioned more than new illustrations As compulsively readable and engaging as ever the new i On Food and Cooking i provides countless eye opening insights into food its preparation and its enjoyment br br i On Food and Cooking i pioneered the translation of technical food science into cook friendly kitchen science and helped give birth to the inventive culinary movement known as molecular gastronomy Though other books have now been written about kitchen science i On Food and Cooking i remains unmatched in the accuracy clarity and thoroughness of its explanations and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques br br Among the major themes addressed throughout this new edition are br br br br br Traditional and modern methods of food production and their influences on food quality br The great diversity of methods by which people in different places and times have prepared the same ingredients br Tips for selecting the best ingredients and preparing them successfully br The particular substances that give foods their flavors and that give us pleasure br Our evolving knowledge of the health benefits and risks of foods br i On Food and Cooking i is an invaluable and monumental compendium of basic information about ingredients cooking methods and the pleasures of eating It will delight and fascinate anyone who has ever cooked savored or wondered about food


Vegetarian Cooking for Everyone

p b The tenth anniversary edition of this landmark cookbook with more than copies in print includes a new introduction from Deborah Madison America s leading authority on vegetarian cooking br br b What Julia Child is to French cooking Deborah Madison is to vegetarian cooking a demystifier and definitive guide to the subject After her many years as a teacher and writer she realized that there was no comprehensive primer for vegetarian cooking no single book that taught vegetarians basic cooking techniques how to combine ingredients and how to present vegetarian dishes with style i Vegetarian Cooking for Everyone i teaches readers how to build flavor into vegetable dishes how to develop vegetable stocks and how to choose care for and cook the many vegetables available to cooks today i Vegetarian Cooking for Everyone i is in every way Deborah Madison s magnum opus featuring recipes suitable for committed vegetarians vegans in most cases and everyone else who loves good food For nonvegetarians the recipes can be served alongside meat fish or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well being br br i Vegetarian Cooking for Everyone i is the most comprehensive vegetarian cookbook ever published The recipes which range from appetizers to desserts are colorful and imaginative as well as familiar and comforting Madison introduces readers to innovative main course salads warm and cold soups vegetable braises and cobblers golden crusted gratins Italian favorites like pasta polenta pizza and risotto savory tarts and galettes grilled sandwiches and quesadillas and creative dishes using grains and heirloom beans At the heart of the book is the A to Z vegetable chapter which describes the unique personalities of readily available vegetables the sauces and seasonings that best complement them and the simplest ways to prepare them Becoming a Cook teaches cooking basics from holding a knife to planning a menu and Foundations of Flavor discusses how to use sauces herbs spices oils and vinegars to add flavor and character to meatless dishes In each chapter the recipes range from those suitable for everyday dining to dishes for special occasions And through it all Madison presents a philosophy of cooking that is both practical and inspiring br br Despite its focus on meatless cooking i Vegetarian Cooking for Everyone i is not just for vegetarians it s for everyone interested in learning how to cook vegetables creatively healthfully and passionately The recipes are remarkably straightforward using easy to find ingredients in inspiring combinations Some are simple others more complex but all are written with an eye toward the seasonality of produce Madison s joyful and free spirited approach to cooking will send you into the kitchen with confidence and enthusiasm Whether you are a kitchen novice or an experienced cook this wonderful cookbook has something for everyone p


The Love Goddess' Cooking School

b Camilla s Cucinotta Italian Cooking Classes Fresh take home pastas amp sauces daily Benvenuti Welcome b br br Holly Maguire s grandmother Camilla was the Love Goddess of Blue Crab Island Maine a Milanese fortune teller who could predict the right man for you and whose Italian cooking was rumored to save marriages Holly has been waiting years for her unlikely fortune her true love will like sa cordula an unappetizing old world delicacy But Holly can t make a decent marinara sauce let alone sa cordula Maybe that s why the man she hopes to marry breaks her heart So when Holly inherits Camilla s Cucinotta she s determined to forget about fortunes and love and become an Italian cooking teacher worthy of her grandmother s legacy br br But Holly s four students are seeking much more than how to make Camilla s chicken alla Milanese Simon a single father hopes to cook his way back into his daughter s heart Juliet Holly s childhood friend hides a painful secret Tamara a serial dater can t find the love she longs for And twelve year old Mia thinks learning to cook will stop her dad Liam from marrying his phony lasagna queen girlfriend As the class gathers each week adding Camilla s essential ingredients of wishes and memories in every pot and pan unexpected friendships and romances are formed and tested Especially when Holly falls hard for Liam and learns a thing or two about finding her own recipe for happiness


I'm Just Here for the Food: Food + Heat = Cooking

Blending humor wisdom history pop culture science and basic cooking knowledge the host of Food Network s i Good Eats i presents a special edition of his innovative instructional cooking guide that features various cooking techniques accompanied by a master recipe for each technique and provides a vast array of food related tips and advice


Home Cooking: A Writer in the Kitchen

Share the unsurpassed pleasures of discovering cooking and eating good simple food with this beloved book Equal parts cookbook and memoir Laurie Colwin s Home Cooking combines her insightful good humored writing style with her lifelong passion for wonderful cuisine in essays such as Alone in the Kitchen with an Eggplant Repulsive Dinners A Memoir and Stuffed Breast of Veal A Bad Idea Home Cooking is truly a feast for body and soul


Cooking for Picasso

b For readers of Paula McLain Nancy Horan and Melanie Benjamin this captivating novel is inspired by a little known interlude in the artist s life b br br The French Riviera spring It s off season in the lovely seaside village of Juan les Pins where seventeen year old Ondine cooks with her mother in the kitchen of their family owned Caf Paradis A mysterious new patron who s slipped out of Paris and is traveling under a different name has made an unusual request to have his lunch served to him at the nearby villa he s secretly rented where he wishes to remain incognito br br Pablo Picasso is at a momentous crossroads in his personal and professional life and for him art and women are always entwined The spirited Ondine chafing under her family s authority and nursing a broken heart is just beginning to discover her own talents and appetites Her encounter with Picasso will continue to affect her life for many decades onward as the great artist and the talented young chef each pursue their own passions and destiny br br New York present day C line a Hollywood makeup artist who s come home for the holidays learns from her mother Julie that Grandmother Ondine once cooked for Picasso Prompted by her mother s enigmatic stories and the hint of more family secrets yet to be uncovered C line carries out Julie s wishes and embarks on a voyage to the very town where Ondine and Picasso first met In the lush heady atmosphere of the C te d Azur and with the help of several eccentric fellow guests attending a rigorous cooking class at her hotel C line discovers truths about art culture cuisine and love that enable her to embrace her own future br br Featuring an array of both fictional characters and the French Riviera s most famous historical residents set against the breathtaking scenery of the South of France i Cooking for Picasso i is a touching delectable and wise story illuminating the powers of trust money art and creativity in the choices that men and women make as they seek a path toward love success and joie de vivre


An Everlasting Meal: Cooking with Economy and Grace

i Reviving the inspiring message of M F K Fisher s i How to Cook a Wolf i written in during wartime shortages i An Everlasting Meal i shows that cooking is the path to better eating i br br Through the insightful essays in i An Everlasting Meal i Tamar Adler issues a rallying cry to home cooks br br In chapters about boiling water cooking eggs and beans and summoning respectable meals from empty cupboards Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking Tamar shows how to make the most of everything you buy demonstrating what the world s great chefs know that great meals rely on the bones and peels and ends of meals before them br br She explains how to smarten up simple food and gives advice for fixing dishes gone awry She recommends turning to neglected onions celery and potatoes for inexpensive meals that taste full of fresh vegetables and cooking meat and fish resourcefully br br By wresting cooking from doctrine and doldrums Tamar encourages readers to begin from wherever they are with whatever they have i An Everlasting Meal i is elegant testimony to the value of cooking and an empowering indispensable tool for eaters today


Cooking Up Murder (A Cooking Class Mystery, #1)

On the first night of Annie and Eve s cooking class they dish up a murder Now the friends feel bound to uncover whatever secrets a classmate is hiding before someone else s goose gets cooked Original


CookWise: The Secrets of Cooking Revealed

Offering the hows and whys of successful cooking em Cookwise em by well known food writer and culinary sleuth Shirley O Corriher tells you how and why things happen in the course of food preparation The more than outstanding recipes featured not only please the palate but demonstrate the various roles of ingredients and techniques making em Cookwise em an invaluable reference for anyone who has ever wanted to improve on a recipe make a cake moister or a roast chicken juicier br


Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking

Everyone knows that whole foods are much healthier than refined ingredients but few know how to cook with them in uncomplicated delicious ways Using a palette of natural ingredients now widely available in supermarkets i Super Natural Cooking i offers globally inspired nutritionally packed cuisine that is both gratifying and flavorful With her weeknight friendly dishes real foodie Heidi Swanson teaches home cooks how to become confident in a whole foods kitchen by experimenting with alternative flours fats grains sweeteners and more br br Including innovative twists on familiar dishes from polenta to chocolate chip cookies i Super Natural Cooking i is the new wholesome way to eat using real world ingredients to get out of this world results An inspiringly stylish introduction to nutritional superfoods with an emphasis on whole grains natural sweeteners healthy oils and colorful phytonutrient packed ingredients Features recipes a comprehensive pantry chapter and stunning full color photos br br Shows how to build a whole foods pantry with nutrition rich ingredients like almond oil pomegranate molasses and mesquite flour each explained in detail Winner of the Webby Award for best personal website Heidi Swanson s recipe blog a target blank href http www cookbooks com rel nofollow www cookbooks com a attracts close to page views a month making it one of the most widely read recipe journals online br br br br br


On Rue Tatin: Living and Cooking in a French Town

Susan Loomis arrived in Paris twenty years ago with little more than a student loan and the contents of a suitcase to sustain her But what br began then as an apprenticeship at La Varenne cole de Cuisine evolved into a lifelong immersion in French cuisine and culture culminating in permanent residency in i On Rue Tatin i chronicles her journey to an ancient little street in Louviers one of Normandy s most picturesque towns br br With lyrical prose and wry candor Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence As its ochre and azure floor tiles emerged challenges outside the dwelling mounted From squatters to a surly priest next door along with a close knit community wary of outsiders Loomis tackled the social challenges head on through persistent dialogue and baking br br i On Rue Tatin i includes delicious recipes that evoke the essence of this region such as Apple and Thyme Tart Duck Breast with Cider and Braised Chicken in White Wine and Mustard Transporting readers to a world where tradition is cherished i On Rue Tatin i provides a touching glimpse of the camaraderie exquisite food and simple pleasures of daily life in a truly glorious corner of Normandy


Ratio: The Simple Codes Behind the Craft of Everyday Cooking


Mastering the Art of French Cooking: Vol. 2

The sequel to the classic i Mastering the Art of French Cooking i br Here from Julia Child and Simone Beck is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry On the principle that mastering any art is a continuing process they continued during the years since the publication of the now celebrated Volume One to search out and sample new recipes among the classic dishes and regional specialties of France cooking conferring tasting revising perfecting Out of their discoveries they have made for Volume Two a brilliant selection of precisely those recipes that will not only add to the repertory but will above all bring the reader to a yet higher level of mastering the art of French cooking br This second volume enables Americans working with American ingredients in American kitchens to achieve those incomparable flavors and aromas that bring up a rush of memories of lunch at a country inn in Provence of an evening at a great Paris restaurant of the essential cooking of France br Among its many treasures br the first authentic successful recipe ever devised for making real French bread the long crunchy yeasty golden loaf that is like no other bread in texture and flavor with American all purpose flour and in an American home oven br soups from the garden chowders and bisques from the sea including great fish stews from Provence Normandy and Burgundy br meats from country kitchens to haute cuisine in master recipes that demonstrate the special art of French meat cookery br chickens poached thirteen ways and sauced br vegetables alluringly combined and restored to a place of honor on the menu br a lavish array of desserts from the deceptively simple to the absolutely splendid br br But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery baking and i charcuterie i br In France one can turn to the local bakery for fresh and expertly baked bread or to neighborhood i charcuterie i for i p t s i and i terrines i and sausages Here most of us have no choice but to create them for ourselves br And in this book thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck we are given instructions so clear so carefully tested that now any American cook can make specialties that have hitherto been obtainable only from France s professional chefs and bakers br With the publication of Volume Two one can select from a whole new range of dishes from the French bread to a salted goose from peasant i rago ts i to royal Napoleons Each of the new master recipes is worked out step by infallible step with the detail exactness and clarity that are the soul of i Mastering the Art of French Cooking i And the many drawings five times as many as in Volume One are demonstrations in themselves making the already clear instructions doubly clear br More than a million American families now own Volume One For them and in fact for all who would master the art of French cooking Julia Child and Simone Beck open up new worlds of expertise and good eating i Bon app tit i


Julia and Jacques Cooking at Home

No description available


French Provincial Cooking

First published in Elizabeth David s culinary odyssey through provincial France forever changed the way we think about food With elegant simplicity David explores the authentic flavors and textures of time honored cuisines from such provinces as Alsace Provence Brittany and the Savoie Full of cooking ideas and recipes b French Provincial Cooking b is a scholarly yet straightforward celebration of the traditions of French regional cooking


The Complete Cooking Light Cookbook

For cooks interested in a one stop guide to making healthy but delicious foods this new title is it Over pages are filled with the same breakthrough healthy food preparation techniques that have made Cooking Light the food magazine in America More than tasty recipes are included from light appetizers to marvelous desserts Readers are guided through each recipe by step by step instructions illustrated with close up full color photos Healthy cooking has never been easier


Mastering the Art of Soviet Cooking: A Memoir of Food and Longing

b A celebrated food writer captures the flavors of the Soviet experience in a sweeping tragicomic multi generational memoir that brilliantly illuminates the history and culture of a vanished empire b br br Proust had his madeleine Narnia s Edmund had his Turkish delight Anya von Bremzen has vobla rock hard salt cured dried Caspian roach fish Lovers of vobla risk breaking a tooth or puncturing a gum on the once popular snack but for Anya it s transporting Like kotleti Soviet burgers or the festive Salat Olivier it summons up the complex bittersweet flavors of life in that vanished Atlantis called the USSR There born in in a Kafkaesque communal apartment where eighteen families shared one kitchen Anya grew up singing odes to Lenin black marketeering Juicy Fruit gum at her school and like most Soviet citizens longing for a taste of the mythical West It was a life by turns absurd drab naively joyous melancholy and finally intolerable to her anti Soviet mother When she was ten the two of them fled the political repression of Brezhnev era Russia arriving in Philadelphia with no winter coats and no right of return br br These days Anya lives in two parallel food universes one in which she writes about four star restaurants the other in which a simple banana a once a year treat back in the USSR still holds an almost talismanic sway over her psyche To make sense of that past she and her mother decided to eat and cook their way through seven decades of the Soviet experience Through the meals she and her mother re create Anya tells the story of three generations her grandparents her mother s and her own Her family s stories are embedded in a larger historical epic of Lenin s bloody grain requisitioning World War II hunger and survival Stalin s table manners Khrushchev s kitchen debates Gorbachev s anti alcohol policies and the ultimate collapse of the USSR And all of it is bound together by Anya s sardonic wit passionate nostalgia and piercing observations br br This is that rare book that stirs our souls and our senses


Bistro Cooking

No description available


Madhur Jaffrey Indian Cooking

Chef magazine called this book s author the best known ambassador of Indian food in the United States and the Boston Herald referred to her as the renowned author and actress who teaches home cooks about the sophistication and infinite diversity of Indian fare The New York Times described her simply and succinctly as the Indian cuisine authority For many years a best selling cookbook Madhur Jaffrey s seminal title on Indian cuisine now has been totally revised redesigned enlarged and enhanced with brand new full color photos With chapters on meat poultry fish and vegetables as well as pulses relishes chutneys and pickles the author guides her readers through the delicious and colorful range of Indian food More than detailed recipes direct home chefs through step by step preparation of well known classics like Tandoori style Chicken and Naan Bread as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices Ms Jaffrey also presents comprehensive background information on spices and seasonings kitchen equipment authentic preparation techniques and suggested menus Taste tempting color photos show prepared dishes


Catching Fire: How Cooking Made Us Human

Ever since Darwin and i The Descent of Man i the existence of humans has been attributed to our intelligence and adaptability But in i Catching Fire i renowned primatologist Richard Wrangham presents a startling alternative our evolutionary success is the result of i cooking i In a groundbreaking theory of our origins Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution when our ancestors adapted to using fire humanity began br br Once our hominid ancestors began cooking their food the human digestive tract shrank and the brain grew Time once spent chewing tough raw food could be used instead to hunt and to tend camp Cooking became the basis for pair bonding and marriage created the household and even led to a sexual division of labor br br Tracing the contemporary implications of our ancestors diets i Catching Fire i sheds new light on how we came to be the social intelligent and sexual species we are today A pathbreaking new theory of human evolution i Catching Fire i will provoke controversy and fascinate anyone interested in our ancient origins or in our modern eating habits br br from the dustjacket


The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking)

This second volume in Mollie Katzen s classic cooking series features over vegetarian recipes and a bounty of kitchen guidance from one of America s dearest cookbook authors Mollie first revised ENCHANTED BROCCOLI in adding lighter easier to prepare versions of her signature recipes plus a selection of new dishes and techniques As with MOOSEWOOD this new edition of ENCHANTED BROCCOLI is a companion volume to Mollie s new TV series and features pages of color food photography plus new recipes and a new section on making fresh pasta at home Available in January br br


Cooking for Friends

In i Cooking for Friends i award winning chef world renowned restaurateur bestselling author and em Hell s Kitchen em star Gordon Ramsey offers us more than exceptional recipes from his own family table The holder of ten Michelin stars and ranked as one of the world s most powerful celebrities by i Forbes i magazine in the sometimes intimidating Ramsey displays his softer side sharing the scrumptious dishes he serves to his own family and loved ones This intimate full color cookbook is not a collection of royal feasts for the lofty and privileged Gordon Ramsey is i Cooking for Friends i with all the warmth care and love that entails


Cooking for Geeks: Real Science, Great Cooks, and Good Food

Why exactly do we cook the way we do Are you curious about the science behind what happens to food as it cooks Are you the innovative type used to expressing your creativity instead of just following recipes Do you want to learn how to become a better cook br br Cooking for Geeks is more than just a cookbook Author and cooking geek Jeff Potter helps you apply curiosity inspiration and invention to the food you prepare Why do we bake some things at F C and others at F C Why is medium rare steak so popular And just how quickly does a pizza cook if you overclock an oven to F C This expanded new edition provides in depth answers and lets you experiment with several labs and more than recipes from the sweet a patent violating chocolate chip cookie to the savory pulled pork under pressure br br When you step into the kitchen you re unwittingly turned into a physicist and a chemist This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook br br Discover what type of cook you are and learn how to think about flavor br Understand how protein denaturation Maillard reactions caramelization and other br reactions impact the foods we cook br Gain firsthand insights from interviews with researchers food scientists knife experts chefs and writers including science enthusiast Adam Savage chef Jaques P pin and chemist Herv This


Julie and Julia: My Year of Cooking Dangerously

em Julie amp Julia em the bestselling memoir that s irresistible A kind of i Bridget Jones i meets i The French Chef i i Philadelphia Inquirer i is now a major motion picture Julie Powell nearing thirty and trapped in a dead end secretarial job resolves to reclaim her life by cooking in the span of a single year every one of the recipes in Julia Child s legendary i Mastering the Art of French Cooking i Her unexpected reward not just a newfound respect for calves livers and aspic but a new life lived with gusto The film is written and directed by Nora Ephron and stars Amy Adams as Julie and Meryl Streep as Julia


Cooking

In an era of outfitted home kitchens and food fascination it s no wonder home cooks who never learned the fundamentals of the kitchen are intimidated Twenty years ago James Peterson could relate and so he taught himself by cooking his way through professional kitchens and stacks of books logging the lessons of his kitchen education one by one Now one of the country s most revered cooking teachers Peterson provides the confidence building instructions home cooks need to teach themselves to cook consistently with ease and success COOKING is the only all in one instructional that details the techniques that cooks really need to master teaches all the basic recipes and includes hundreds of photos that illuminate and inspire br br Cooking authority James Peterson s definitive all inclusive learn to cook cookbook br hard working recipes everyone should know how to make from the perfect roasted chicken to bouillabaisse and apple pie br instructional photos showing exactly how recipes are made teach food literate novices to cook with confidence and more advanced cooks to expand their repertoire br James Peterson has more than million cookbooks in print


The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

WHAT IF YOU COULD BECOME WORLD CLASS IN ANYTHING IN MONTHS OR LESS br br i The Hour Chef i isn t just a cookbook It s a choose your own adventure guide to the world of rapid learning br br i New York Times i bestselling author and lifelong non cook Tim Ferriss takes you from Manhattan to Okinawa and from Silicon Valley to Calcutta unearthing the secrets of the world s fastest learners and greatest chefs Ferriss uses cooking to explain meta learning a step by step process that can be used to master anything whether searing steak or shooting pointers in basketball That is the real recipe of i The Hour Chef i br br You ll train inside the kitchen for everything outside the kitchen Featuring tips and tricks from chess prodigies world renowned chefs pro athletes master sommeliers super models and everyone in between this cookbook for people who don t buy cookbooks is a guide to mastering cooking and life br br i The Hour Chef i is a five stop journey through the art and science of learning br br META LEARNING Before you learn to cook you must learn to learn META charts the path to doubling your learning potential br THE DOMESTIC DOM is where you learn the building blocks of cooking These are the ABCs techniques that can take you from Dr Seuss to Shakespeare br THE WILD Becoming a master student requires self sufficiency in all things WILD teaches you to hunt forage and survive br THE SCIENTIST SCI is the mad scientist and modernist painter wrapped into one This is where you rediscover whimsy and wonder br THE PROFESSIONAL Swaraj a term usually associated with Mahatma Gandhi can be translated as self rule In PRO we ll look at how the best in the world become the best in the world and how you can chart your own path far beyond this book


The Joy of Cooking

Since its original publication Joy of Cooking has been the most authoritative cookbook in America the one upon which millions of cooks have confidently relied for more than sixty five years It s the book your grandmother and mother probably learned to cook from the book you gave your sister when she got married This the first revision in more than twenty years is better than ever Here s why Every chapter has been rethought with an emphasis on freshness convenience and health br br All the recipes have been reconceived and tested with an eye to modern taste and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported br br The new Joy continues the vision of American cooking that began with the first edition of Joy It is still the book you can turn to for perfect Beef Wellington and Baked Macaroni and Cheese It s also the book where you can now find Turkey on the Grill Spicy Peanut Sesame Noodles and vegetarian meals br br The new Joy provides more thorough descriptions of ingredients from the familiar to the most exotic For instance almost all the varieties of apples grown domestically are described the months they become available how they taste what they are best used for and how long they keep But for the first time Joy features a complete section on fresh and dried chili peppers how to roast and grill them how to store them and how long they keep with illustrations of each pepper br br An all new RULES section in many chapters gives essential cooking basics at a glance washing and storing salad greens selecting a pasta and a matching sauce determining when a piece of fish is cooked through stuffing a chicken and making a perfect souffle br br New chapters reflect changing American tastes and lifestyles br br Separate new chapters on grains beans and pasta include recipes for grits polenta pilafs risottos vegetarian chills bean casseroles and make ahead lasagnes br br New baking and dessert chapters promise to enhance Joy of Cooking s reputation as a bible for bakers Quick and yeast bread recipes range from focaccia pizza and sourdoughs to muffins and coffee cakes Separate chapters cover custards and puddings pies and tarts cookies cakes cobblers and other American fruit desserts revived for this edition Recipes include one bowl cakes gingerbread angel and sponge cakes meringues pound cakes fruitcakes different kinds of cheesecake there s even an illustrated wedding cake recipe which takes you through all the stages from building a stand making and decorating the cake to transporting it to the reception without a hitch br br Little Dishes showcases foods from around the world hummus baba ghanoush bruschetta tacos empanadas and fried wontons br br AII new drawings of techniques ingredients and equipment integrated throughout an elegant new design and over more pages round out the new Joy br br Among this book s other unique features microwave instructions for preparing beans grains and vegetables dozens of new recipes for people who are lactose intolerant and allergic to gluten expanded ingredients chart now features calories essential vitamins and levels of fats and cholesterol There are ideas for substitutions to lower fat in recipes and reduced fat recipes in the baking sections br br From cover to cover Joy s chapters have been imbued with the knowledge and passion of America s greatest cooks and cooking teachers An invaluable combination of old and new this edition of Joy of Cooking promises to keep you cooking for years to come


Mastering the Art of French Cooking

No description available


Essentials of Classic Italian Cooking

No description available


How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking

Nigella Lawson s i How to Be a Domestic Goddess i is about not only baking but the enjoyment of being in the kitchen taking sensuous pleasure in the entire process and relishing the outcome Nigella s deliciously reassuring and mouthwatering cookbook demonstrates that it s not terribly difficult to bake a batch of muffins or a layer cake but the appreciation and satisfaction they bring are disproportionately high At last a book that understands our anxieties feeds our fantasies and puts cakes pies pastries breads and biscuits back into our own kitchens


On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee s i On Food and Cooking i is a kitchen classic Hailed by i Time i magazine as a minor masterpiece when it first appeared in i On Food and Cooking i is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from what exactly they re made of and how cooking transforms them into something new and delicious Now for its twentieth anniversary Harold McGee has prepared a new fully revised and updated edition of i On Food and Cooking i He has rewritten the text almost completely expanded it by two thirds and commissioned more than new illustrations As compulsively readable and engaging as ever the new i On Food and Cooking i provides countless eye opening insights into food its preparation and its enjoyment br br i On Food and Cooking i pioneered the translation of technical food science into cook friendly kitchen science and helped give birth to the inventive culinary movement known as molecular gastronomy Though other books have now been written about kitchen science i On Food and Cooking i remains unmatched in the accuracy clarity and thoroughness of its explanations and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques br br Among the major themes addressed throughout this new edition are br br br br br Traditional and modern methods of food production and their influences on food quality br The great diversity of methods by which people in different places and times have prepared the same ingredients br Tips for selecting the best ingredients and preparing them successfully br The particular substances that give foods their flavors and that give us pleasure br Our evolving knowledge of the health benefits and risks of foods br i On Food and Cooking i is an invaluable and monumental compendium of basic information about ingredients cooking methods and the pleasures of eating It will delight and fascinate anyone who has ever cooked savored or wondered about food


Vegetarian Cooking for Everyone

p b The tenth anniversary edition of this landmark cookbook with more than copies in print includes a new introduction from Deborah Madison America s leading authority on vegetarian cooking br br b What Julia Child is to French cooking Deborah Madison is to vegetarian cooking a demystifier and definitive guide to the subject After her many years as a teacher and writer she realized that there was no comprehensive primer for vegetarian cooking no single book that taught vegetarians basic cooking techniques how to combine ingredients and how to present vegetarian dishes with style i Vegetarian Cooking for Everyone i teaches readers how to build flavor into vegetable dishes how to develop vegetable stocks and how to choose care for and cook the many vegetables available to cooks today i Vegetarian Cooking for Everyone i is in every way Deborah Madison s magnum opus featuring recipes suitable for committed vegetarians vegans in most cases and everyone else who loves good food For nonvegetarians the recipes can be served alongside meat fish or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well being br br i Vegetarian Cooking for Everyone i is the most comprehensive vegetarian cookbook ever published The recipes which range from appetizers to desserts are colorful and imaginative as well as familiar and comforting Madison introduces readers to innovative main course salads warm and cold soups vegetable braises and cobblers golden crusted gratins Italian favorites like pasta polenta pizza and risotto savory tarts and galettes grilled sandwiches and quesadillas and creative dishes using grains and heirloom beans At the heart of the book is the A to Z vegetable chapter which describes the unique personalities of readily available vegetables the sauces and seasonings that best complement them and the simplest ways to prepare them Becoming a Cook teaches cooking basics from holding a knife to planning a menu and Foundations of Flavor discusses how to use sauces herbs spices oils and vinegars to add flavor and character to meatless dishes In each chapter the recipes range from those suitable for everyday dining to dishes for special occasions And through it all Madison presents a philosophy of cooking that is both practical and inspiring br br Despite its focus on meatless cooking i Vegetarian Cooking for Everyone i is not just for vegetarians it s for everyone interested in learning how to cook vegetables creatively healthfully and passionately The recipes are remarkably straightforward using easy to find ingredients in inspiring combinations Some are simple others more complex but all are written with an eye toward the seasonality of produce Madison s joyful and free spirited approach to cooking will send you into the kitchen with confidence and enthusiasm Whether you are a kitchen novice or an experienced cook this wonderful cookbook has something for everyone p


The Love Goddess' Cooking School

b Camilla s Cucinotta Italian Cooking Classes Fresh take home pastas amp sauces daily Benvenuti Welcome b br br Holly Maguire s grandmother Camilla was the Love Goddess of Blue Crab Island Maine a Milanese fortune teller who could predict the right man for you and whose Italian cooking was rumored to save marriages Holly has been waiting years for her unlikely fortune her true love will like sa cordula an unappetizing old world delicacy But Holly can t make a decent marinara sauce let alone sa cordula Maybe that s why the man she hopes to marry breaks her heart So when Holly inherits Camilla s Cucinotta she s determined to forget about fortunes and love and become an Italian cooking teacher worthy of her grandmother s legacy br br But Holly s four students are seeking much more than how to make Camilla s chicken alla Milanese Simon a single father hopes to cook his way back into his daughter s heart Juliet Holly s childhood friend hides a painful secret Tamara a serial dater can t find the love she longs for And twelve year old Mia thinks learning to cook will stop her dad Liam from marrying his phony lasagna queen girlfriend As the class gathers each week adding Camilla s essential ingredients of wishes and memories in every pot and pan unexpected friendships and romances are formed and tested Especially when Holly falls hard for Liam and learns a thing or two about finding her own recipe for happiness


I'm Just Here for the Food: Food + Heat = Cooking

Blending humor wisdom history pop culture science and basic cooking knowledge the host of Food Network s i Good Eats i presents a special edition of his innovative instructional cooking guide that features various cooking techniques accompanied by a master recipe for each technique and provides a vast array of food related tips and advice


Home Cooking: A Writer in the Kitchen

Share the unsurpassed pleasures of discovering cooking and eating good simple food with this beloved book Equal parts cookbook and memoir Laurie Colwin s Home Cooking combines her insightful good humored writing style with her lifelong passion for wonderful cuisine in essays such as Alone in the Kitchen with an Eggplant Repulsive Dinners A Memoir and Stuffed Breast of Veal A Bad Idea Home Cooking is truly a feast for body and soul


Cooking for Picasso

b For readers of Paula McLain Nancy Horan and Melanie Benjamin this captivating novel is inspired by a little known interlude in the artist s life b br br The French Riviera spring It s off season in the lovely seaside village of Juan les Pins where seventeen year old Ondine cooks with her mother in the kitchen of their family owned Caf Paradis A mysterious new patron who s slipped out of Paris and is traveling under a different name has made an unusual request to have his lunch served to him at the nearby villa he s secretly rented where he wishes to remain incognito br br Pablo Picasso is at a momentous crossroads in his personal and professional life and for him art and women are always entwined The spirited Ondine chafing under her family s authority and nursing a broken heart is just beginning to discover her own talents and appetites Her encounter with Picasso will continue to affect her life for many decades onward as the great artist and the talented young chef each pursue their own passions and destiny br br New York present day C line a Hollywood makeup artist who s come home for the holidays learns from her mother Julie that Grandmother Ondine once cooked for Picasso Prompted by her mother s enigmatic stories and the hint of more family secrets yet to be uncovered C line carries out Julie s wishes and embarks on a voyage to the very town where Ondine and Picasso first met In the lush heady atmosphere of the C te d Azur and with the help of several eccentric fellow guests attending a rigorous cooking class at her hotel C line discovers truths about art culture cuisine and love that enable her to embrace her own future br br Featuring an array of both fictional characters and the French Riviera s most famous historical residents set against the breathtaking scenery of the South of France i Cooking for Picasso i is a touching delectable and wise story illuminating the powers of trust money art and creativity in the choices that men and women make as they seek a path toward love success and joie de vivre


An Everlasting Meal: Cooking with Economy and Grace

i Reviving the inspiring message of M F K Fisher s i How to Cook a Wolf i written in during wartime shortages i An Everlasting Meal i shows that cooking is the path to better eating i br br Through the insightful essays in i An Everlasting Meal i Tamar Adler issues a rallying cry to home cooks br br In chapters about boiling water cooking eggs and beans and summoning respectable meals from empty cupboards Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking Tamar shows how to make the most of everything you buy demonstrating what the world s great chefs know that great meals rely on the bones and peels and ends of meals before them br br She explains how to smarten up simple food and gives advice for fixing dishes gone awry She recommends turning to neglected onions celery and potatoes for inexpensive meals that taste full of fresh vegetables and cooking meat and fish resourcefully br br By wresting cooking from doctrine and doldrums Tamar encourages readers to begin from wherever they are with whatever they have i An Everlasting Meal i is elegant testimony to the value of cooking and an empowering indispensable tool for eaters today


Cooking Up Murder (A Cooking Class Mystery, #1)

On the first night of Annie and Eve s cooking class they dish up a murder Now the friends feel bound to uncover whatever secrets a classmate is hiding before someone else s goose gets cooked Original


CookWise: The Secrets of Cooking Revealed

Offering the hows and whys of successful cooking em Cookwise em by well known food writer and culinary sleuth Shirley O Corriher tells you how and why things happen in the course of food preparation The more than outstanding recipes featured not only please the palate but demonstrate the various roles of ingredients and techniques making em Cookwise em an invaluable reference for anyone who has ever wanted to improve on a recipe make a cake moister or a roast chicken juicier br


Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking

Everyone knows that whole foods are much healthier than refined ingredients but few know how to cook with them in uncomplicated delicious ways Using a palette of natural ingredients now widely available in supermarkets i Super Natural Cooking i offers globally inspired nutritionally packed cuisine that is both gratifying and flavorful With her weeknight friendly dishes real foodie Heidi Swanson teaches home cooks how to become confident in a whole foods kitchen by experimenting with alternative flours fats grains sweeteners and more br br Including innovative twists on familiar dishes from polenta to chocolate chip cookies i Super Natural Cooking i is the new wholesome way to eat using real world ingredients to get out of this world results An inspiringly stylish introduction to nutritional superfoods with an emphasis on whole grains natural sweeteners healthy oils and colorful phytonutrient packed ingredients Features recipes a comprehensive pantry chapter and stunning full color photos br br Shows how to build a whole foods pantry with nutrition rich ingredients like almond oil pomegranate molasses and mesquite flour each explained in detail Winner of the Webby Award for best personal website Heidi Swanson s recipe blog a target blank href http www cookbooks com rel nofollow www cookbooks com a attracts close to page views a month making it one of the most widely read recipe journals online br br br br br


On Rue Tatin: Living and Cooking in a French Town

Susan Loomis arrived in Paris twenty years ago with little more than a student loan and the contents of a suitcase to sustain her But what br began then as an apprenticeship at La Varenne cole de Cuisine evolved into a lifelong immersion in French cuisine and culture culminating in permanent residency in i On Rue Tatin i chronicles her journey to an ancient little street in Louviers one of Normandy s most picturesque towns br br With lyrical prose and wry candor Loomis recalls the miraculous restoration that she and her husband performed on the dilapidated convent they chose for their new residence As its ochre and azure floor tiles emerged challenges outside the dwelling mounted From squatters to a surly priest next door along with a close knit community wary of outsiders Loomis tackled the social challenges head on through persistent dialogue and baking br br i On Rue Tatin i includes delicious recipes that evoke the essence of this region such as Apple and Thyme Tart Duck Breast with Cider and Braised Chicken in White Wine and Mustard Transporting readers to a world where tradition is cherished i On Rue Tatin i provides a touching glimpse of the camaraderie exquisite food and simple pleasures of daily life in a truly glorious corner of Normandy


Ratio: The Simple Codes Behind the Craft of Everyday Cooking


Mastering the Art of French Cooking: Vol. 2

The sequel to the classic i Mastering the Art of French Cooking i br Here from Julia Child and Simone Beck is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry On the principle that mastering any art is a continuing process they continued during the years since the publication of the now celebrated Volume One to search out and sample new recipes among the classic dishes and regional specialties of France cooking conferring tasting revising perfecting Out of their discoveries they have made for Volume Two a brilliant selection of precisely those recipes that will not only add to the repertory but will above all bring the reader to a yet higher level of mastering the art of French cooking br This second volume enables Americans working with American ingredients in American kitchens to achieve those incomparable flavors and aromas that bring up a rush of memories of lunch at a country inn in Provence of an evening at a great Paris restaurant of the essential cooking of France br Among its many treasures br the first authentic successful recipe ever devised for making real French bread the long crunchy yeasty golden loaf that is like no other bread in texture and flavor with American all purpose flour and in an American home oven br soups from the garden chowders and bisques from the sea including great fish stews from Provence Normandy and Burgundy br meats from country kitchens to haute cuisine in master recipes that demonstrate the special art of French meat cookery br chickens poached thirteen ways and sauced br vegetables alluringly combined and restored to a place of honor on the menu br a lavish array of desserts from the deceptively simple to the absolutely splendid br br But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery baking and i charcuterie i br In France one can turn to the local bakery for fresh and expertly baked bread or to neighborhood i charcuterie i for i p t s i and i terrines i and sausages Here most of us have no choice but to create them for ourselves br And in this book thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck we are given instructions so clear so carefully tested that now any American cook can make specialties that have hitherto been obtainable only from France s professional chefs and bakers br With the publication of Volume Two one can select from a whole new range of dishes from the French bread to a salted goose from peasant i rago ts i to royal Napoleons Each of the new master recipes is worked out step by infallible step with the detail exactness and clarity that are the soul of i Mastering the Art of French Cooking i And the many drawings five times as many as in Volume One are demonstrations in themselves making the already clear instructions doubly clear br More than a million American families now own Volume One For them and in fact for all who would master the art of French cooking Julia Child and Simone Beck open up new worlds of expertise and good eating i Bon app tit i


Julia and Jacques Cooking at Home

No description available


French Provincial Cooking

First published in Elizabeth David s culinary odyssey through provincial France forever changed the way we think about food With elegant simplicity David explores the authentic flavors and textures of time honored cuisines from such provinces as Alsace Provence Brittany and the Savoie Full of cooking ideas and recipes b French Provincial Cooking b is a scholarly yet straightforward celebration of the traditions of French regional cooking


The Complete Cooking Light Cookbook

For cooks interested in a one stop guide to making healthy but delicious foods this new title is it Over pages are filled with the same breakthrough healthy food preparation techniques that have made Cooking Light the food magazine in America More than tasty recipes are included from light appetizers to marvelous desserts Readers are guided through each recipe by step by step instructions illustrated with close up full color photos Healthy cooking has never been easier


Mastering the Art of Soviet Cooking: A Memoir of Food and Longing

b A celebrated food writer captures the flavors of the Soviet experience in a sweeping tragicomic multi generational memoir that brilliantly illuminates the history and culture of a vanished empire b br br Proust had his madeleine Narnia s Edmund had his Turkish delight Anya von Bremzen has vobla rock hard salt cured dried Caspian roach fish Lovers of vobla risk breaking a tooth or puncturing a gum on the once popular snack but for Anya it s transporting Like kotleti Soviet burgers or the festive Salat Olivier it summons up the complex bittersweet flavors of life in that vanished Atlantis called the USSR There born in in a Kafkaesque communal apartment where eighteen families shared one kitchen Anya grew up singing odes to Lenin black marketeering Juicy Fruit gum at her school and like most Soviet citizens longing for a taste of the mythical West It was a life by turns absurd drab naively joyous melancholy and finally intolerable to her anti Soviet mother When she was ten the two of them fled the political repression of Brezhnev era Russia arriving in Philadelphia with no winter coats and no right of return br br These days Anya lives in two parallel food universes one in which she writes about four star restaurants the other in which a simple banana a once a year treat back in the USSR still holds an almost talismanic sway over her psyche To make sense of that past she and her mother decided to eat and cook their way through seven decades of the Soviet experience Through the meals she and her mother re create Anya tells the story of three generations her grandparents her mother s and her own Her family s stories are embedded in a larger historical epic of Lenin s bloody grain requisitioning World War II hunger and survival Stalin s table manners Khrushchev s kitchen debates Gorbachev s anti alcohol policies and the ultimate collapse of the USSR And all of it is bound together by Anya s sardonic wit passionate nostalgia and piercing observations br br This is that rare book that stirs our souls and our senses


Bistro Cooking

No description available


Madhur Jaffrey Indian Cooking

Chef magazine called this book s author the best known ambassador of Indian food in the United States and the Boston Herald referred to her as the renowned author and actress who teaches home cooks about the sophistication and infinite diversity of Indian fare The New York Times described her simply and succinctly as the Indian cuisine authority For many years a best selling cookbook Madhur Jaffrey s seminal title on Indian cuisine now has been totally revised redesigned enlarged and enhanced with brand new full color photos With chapters on meat poultry fish and vegetables as well as pulses relishes chutneys and pickles the author guides her readers through the delicious and colorful range of Indian food More than detailed recipes direct home chefs through step by step preparation of well known classics like Tandoori style Chicken and Naan Bread as well as more unusual dishes including Salmon Steamed with Mustard Seeds and Tomato and Drunken Orange Slices Ms Jaffrey also presents comprehensive background information on spices and seasonings kitchen equipment authentic preparation techniques and suggested menus Taste tempting color photos show prepared dishes


Catching Fire: How Cooking Made Us Human

Ever since Darwin and i The Descent of Man i the existence of humans has been attributed to our intelligence and adaptability But in i Catching Fire i renowned primatologist Richard Wrangham presents a startling alternative our evolutionary success is the result of i cooking i In a groundbreaking theory of our origins Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution when our ancestors adapted to using fire humanity began br br Once our hominid ancestors began cooking their food the human digestive tract shrank and the brain grew Time once spent chewing tough raw food could be used instead to hunt and to tend camp Cooking became the basis for pair bonding and marriage created the household and even led to a sexual division of labor br br Tracing the contemporary implications of our ancestors diets i Catching Fire i sheds new light on how we came to be the social intelligent and sexual species we are today A pathbreaking new theory of human evolution i Catching Fire i will provoke controversy and fascinate anyone interested in our ancient origins or in our modern eating habits br br from the dustjacket


The New Enchanted Broccoli Forest (Mollie Katzen's Classic Cooking)

This second volume in Mollie Katzen s classic cooking series features over vegetarian recipes and a bounty of kitchen guidance from one of America s dearest cookbook authors Mollie first revised ENCHANTED BROCCOLI in adding lighter easier to prepare versions of her signature recipes plus a selection of new dishes and techniques As with MOOSEWOOD this new edition of ENCHANTED BROCCOLI is a companion volume to Mollie s new TV series and features pages of color food photography plus new recipes and a new section on making fresh pasta at home Available in January br br


Cooking for Friends

In i Cooking for Friends i award winning chef world renowned restaurateur bestselling author and em Hell s Kitchen em star Gordon Ramsey offers us more than exceptional recipes from his own family table The holder of ten Michelin stars and ranked as one of the world s most powerful celebrities by i Forbes i magazine in the sometimes intimidating Ramsey displays his softer side sharing the scrumptious dishes he serves to his own family and loved ones This intimate full color cookbook is not a collection of royal feasts for the lofty and privileged Gordon Ramsey is i Cooking for Friends i with all the warmth care and love that entails


Cooking for Geeks: Real Science, Great Cooks, and Good Food

Why exactly do we cook the way we do Are you curious about the science behind what happens to food as it cooks Are you the innovative type used to expressing your creativity instead of just following recipes Do you want to learn how to become a better cook br br Cooking for Geeks is more than just a cookbook Author and cooking geek Jeff Potter helps you apply curiosity inspiration and invention to the food you prepare Why do we bake some things at F C and others at F C Why is medium rare steak so popular And just how quickly does a pizza cook if you overclock an oven to F C This expanded new edition provides in depth answers and lets you experiment with several labs and more than recipes from the sweet a patent violating chocolate chip cookie to the savory pulled pork under pressure br br When you step into the kitchen you re unwittingly turned into a physicist and a chemist This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook br br Discover what type of cook you are and learn how to think about flavor br Understand how protein denaturation Maillard reactions caramelization and other br reactions impact the foods we cook br Gain firsthand insights from interviews with researchers food scientists knife experts chefs and writers including science enthusiast Adam Savage chef Jaques P pin and chemist Herv This


Julie and Julia: My Year of Cooking Dangerously

em Julie amp Julia em the bestselling memoir that s irresistible A kind of i Bridget Jones i meets i The French Chef i i Philadelphia Inquirer i is now a major motion picture Julie Powell nearing thirty and trapped in a dead end secretarial job resolves to reclaim her life by cooking in the span of a single year every one of the recipes in Julia Child s legendary i Mastering the Art of French Cooking i Her unexpected reward not just a newfound respect for calves livers and aspic but a new life lived with gusto The film is written and directed by Nora Ephron and stars Amy Adams as Julie and Meryl Streep as Julia


Cooking

In an era of outfitted home kitchens and food fascination it s no wonder home cooks who never learned the fundamentals of the kitchen are intimidated Twenty years ago James Peterson could relate and so he taught himself by cooking his way through professional kitchens and stacks of books logging the lessons of his kitchen education one by one Now one of the country s most revered cooking teachers Peterson provides the confidence building instructions home cooks need to teach themselves to cook consistently with ease and success COOKING is the only all in one instructional that details the techniques that cooks really need to master teaches all the basic recipes and includes hundreds of photos that illuminate and inspire br br Cooking authority James Peterson s definitive all inclusive learn to cook cookbook br hard working recipes everyone should know how to make from the perfect roasted chicken to bouillabaisse and apple pie br instructional photos showing exactly how recipes are made teach food literate novices to cook with confidence and more advanced cooks to expand their repertoire br James Peterson has more than million cookbooks in print


The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

WHAT IF YOU COULD BECOME WORLD CLASS IN ANYTHING IN MONTHS OR LESS br br i The Hour Chef i isn t just a cookbook It s a choose your own adventure guide to the world of rapid learning br br i New York Times i bestselling author and lifelong non cook Tim Ferriss takes you from Manhattan to Okinawa and from Silicon Valley to Calcutta unearthing the secrets of the world s fastest learners and greatest chefs Ferriss uses cooking to explain meta learning a step by step process that can be used to master anything whether searing steak or shooting pointers in basketball That is the real recipe of i The Hour Chef i br br You ll train inside the kitchen for everything outside the kitchen Featuring tips and tricks from chess prodigies world renowned chefs pro athletes master sommeliers super models and everyone in between this cookbook for people who don t buy cookbooks is a guide to mastering cooking and life br br i The Hour Chef i is a five stop journey through the art and science of learning br br META LEARNING Before you learn to cook you must learn to learn META charts the path to doubling your learning potential br THE DOMESTIC DOM is where you learn the building blocks of cooking These are the ABCs techniques that can take you from Dr Seuss to Shakespeare br THE WILD Becoming a master student requires self sufficiency in all things WILD teaches you to hunt forage and survive br THE SCIENTIST SCI is the mad scientist and modernist painter wrapped into one This is where you rediscover whimsy and wonder br THE PROFESSIONAL Swaraj a term usually associated with Mahatma Gandhi can be translated as self rule In PRO we ll look at how the best in the world become the best in the world and how you can chart your own path far beyond this book