iBooks Top Reference Cookbook Ebooks

The most popular reference cookbook ebooks available at Apple's iBookstore. The best seller chart listing of the top iBook reference cookbooks is updated daily.

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Cookbook Ebook Best Sellers

Top Reference Cookbook Ebook Best Sellers

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The Flavor Bible - Andrew Dornenburg & Karen Page Cover Art

The Flavor Bible

The Flavor Bible The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Andrew Dornenburg & Karen Page

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making,  The Flavor Bible  is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.  Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on  flavor . This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.  The Flavor Bible  is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs,  The Flavor Bible  is an essential book for every kitchen library.  For more inspiration in the kitchen, look for The Vegetarian Flavor Bible  and Kitchen Creativity. 

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The Science of Cooking - Dr. Stuart Farrimond Cover Art

The Science of Cooking

The Science of Cooking Every Question Answered to Perfect Your Cooking by Dr. Stuart Farrimond

Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

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On Food and Cooking - Harold McGee Cover Art

On Food and Cooking

On Food and Cooking The Science and Lore of the Kitchen by Harold McGee

An award-winning kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking . He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking 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. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking 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.

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Cooking at Home - Chuck Williams Cover Art

Cooking at Home

Cooking at Home More Than 1,000 Classic and Modern Recipes for Every Meal of the Day by Chuck Williams

“A painstakingly thorough aid that has something to offer everyone, from the culinary novice to the seasoned home cook.”—Tom Colicchio, James Beard Award-winning chef/owner Crafted Hospitality   For nearly 60 years, Williams-Sonoma has connected and inspired home cooks with the best cooking equipment and kitchen-tested recipes. Cooking at Home celebrates that legacy with recipes culled from its award-winning publishing program, which was guided by Chuck Williams for more than two decades. More than just a recipe collection, the book features a wealth of informative tips, techniques, and cooking know-how.   Re-released and updated 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. 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.   “A compilation of his favorite recipes spanning decades. These dishes are classics in their own right.”—Thomas Keller, James Beard Award-winning chef/owner The French Laundry   “A visual and tactile treat containing a comprehensive array of eclectic cooking and prep tips (two per page) presented with a sophisticated aesthetic . . .  a book for everyone, a beautiful gift, and a practical long-term tool for the coziest room in the house.”— Publishers Weekly

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Prep School - James P. DeWan Cover Art

Prep School

Prep School How to Improve Your Kitchen Skills and Cooking Techniques by James P. DeWan

An IACP Cookbook Award finalist. “A good primer for beginning cooks and an excellent reference for experienced cooks needing a refresher.” — ChicagoNow   Prep School is the ultimate collection of the weekly Chicago Tribune column of the same name, written by culinary instructor and award-winning food writer James P. DeWan. This compilation is focused on teaching readers how to become better cooks, from amateurs who are learning to cook for themselves or their families to professional and gourmet chefs who are searching to perfect their technique. Illustrated with full-color photography and a plethora of simple, plainspoken instructions, Prep School is an easy go-to guide for becoming more adept at any kitchen skill.   Prep School is filled with more than fifty delicious recipes, as well as insightful and straightforward tips on knife skills, preparation techniques, pantry essentials, holiday meals, and general advice on how to make your kitchen as user-friendly as possible. Before any home cook or professional chef picks up a cookbook, they should first pick up Prep School and be sure to take DeWan’s advice to heart. His recommendations on improving kitchen efficiency and ease, along with his in-depth knowledge of shortcuts and cooking common sense, make DeWan the perfect teacher for any aspiring culinary student.   Finalist for 2014 International Association of Culinary Professionals’ Best Compilation Cookbook Award   “From cooking with booze to conquering crab cakes, reading James P. DeWan’s column has helped me graduate from cooking like I still live in a college dorm.” — RedEye

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Mary Berry's Complete Cookbook - Mary Berry Cover Art

Mary Berry's Complete Cookbook

Mary Berry's Complete Cookbook Over 650 Recipes by Mary Berry

More than 650 classic recipes from Britain's best loved cookery writer. From mouth-watering classics like cheesy cottage pie, steak Diane, and salmon en croûte to family favorites such as lasagna, chili con carne, and three-cheese macaroni, you'll find your belly full and your heart fuller. With some exciting twists and turns along the way - prawn tacos, Thai spiced soup, and stir-fried Chinese noodles - there is really something for everyone! Not to mention a sumptuous collection of desserts guaranteed to satisfy your sweet tooth, including cakes, pastries, soufflés, and trifles. Perfect for everyday cooks, baking enthusiasts, and Mary Berry fans alike, Mary Berry The Complete Cookbook is the crowning glory of every cook's shelf.

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Good Eats: The Final Years - Alton Brown Cover Art

Good Eats: The Final Years

Good Eats: The Final Years by Alton Brown

An instant New York Times bestseller, Good Eats: The Final Years collects must-have recipes and surprising food facts from Peabody Award winner Alton Brown, drawn from the return of the beloved Good Eats television series, including never-before-aired material. This fourth and final volume in the bestselling Good Eats series of cookbooks draws on two reboots of the beloved television show by the inimitable Alton Brown— Good Eats Reloaded and Good Eats: The Return . With more than 150 new and improved recipes for everything from chicken parm to bibimbap and cold brew to corn dogs, accompanied by mouthwatering original photography, The Final Years is the most sumptuous and satisfying of the Good Eats books yet. Inside, you will find such sumptuous recipes for: • Broiled Butterfried Chicken • Chocolate Mocha Refrigerator Cake • Thermal Shock Sirloin • Bagels from Scratch • Stovetop Mac-N-Cheese-N-Spinach • Gluten-Free Cornmeal Pancake • and many more!   Brown’s surefire recipes are temptation enough: The headnotes, tips, and sidebars that support them make each recipe a journey into culinary technique, flavor exploration, and edible history. Striking photography showcases finished dishes and highlights key ingredients, and handwritten notes on the pages capture Brown’s unique mix of madcap and methodical. The distinctive high-energy and information-intensive dynamic of Good Eats comes to life on every page, making this a must-have cookbook for die-hard fans and newcomers alike.   Good Eats series: Good Eats: The Early Years Good Eats 2: The Middle Years Good Eats 3: The Later Years Good Eats 4: The Final Years

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Dinner: A Love Story - Jenny Rosenstrach Cover Art

Dinner: A Love Story

Dinner: A Love Story It all begins at the family table by Jenny Rosenstrach

Inspired by her beloved blog, dinneralovestory.com, Jenny Rosenstrach’s Dinner: A Love Story is many wonderful things: a memoir, a love story, a practical how-to guide for strengthening family bonds by making the most of dinnertime, and a compendium of magnificent, palate-pleasing recipes. Fans of “Pioneer Woman” Ree Drummond, Jessica Seinfeld, Amanda Hesser, Real Simple, and former readers of Cookie magazine will revel in these delectable dishes, and in the unforgettable story of Jenny’s transformation from enthusiastic kitchen novice to family dinnertime doyenne.

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The Vegetarian Flavor Bible - Karen Page & Andrew Dornenburg Cover Art

The Vegetarian Flavor Bible

The Vegetarian Flavor Bible The Essential Guide to Culinary Creativity with Vegetables, Fruits, Grains, Legumes, Nuts, Seeds, and More, Based on the Wisdom of Leading American Chefs by Karen Page & Andrew Dornenburg

Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

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Discover Cigars - Everything You Ever Wanted To Know About Choosing A Fine Cigar! - Martin Keen Cover Art

Discover Cigars - Everything You Ever Wanted To Know About Choosing A Fine Cigar!

Discover Cigars - Everything You Ever Wanted To Know About Choosing A Fine Cigar! by Martin Keen

This book is for anyone who wants to know more about smoking and enjoying fine cigars. When starting to look at cigars you could be very overwhelmed by the sheer variety of them, not to mention all the jargon.  Not knowing your Gran Corona from your Presidente can make it difficult to enjoy smoking cigars as there is such a varieation between the types and brands.  This book will help to clear up any confusion and provide you with a step-by-step guide the explains cigars so that you can enjoy these fine smokes. Discover the world of cigar smoking in this informative and helpful book!

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The Death Row Cookbook: The Famous Last Meals (With Recipes) of Death Row Convicts - John Fleury Cover Art

The Death Row Cookbook: The Famous Last Meals (With Recipes) of Death Row Convicts

The Death Row Cookbook: The Famous Last Meals (With Recipes) of Death Row Convicts by John Fleury

The last meals of death row convicts fascinate us because they offer an insight into a disturbed mind shortly before its owner's death. The last meal is a way for the system to offer a last minute nod to humanity; that although these murderers, rapists, and villains listed below may have performed inhuman acts, they are still indeed human.  The irony of feeding a criminal before killing them by electrocution or lethal injection is not missed on many of the inmates, as we shall see from some of their choices. Controversial and fascinating, the last meals of the condemned will continue to make headlines as long as the death penalty exists. This book contains both a brief history of the chefs who make the meals and the stories behind the last meals of over two dozen famous death row inmates (recipes are also included, of course).

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The Serial Killer Cookbook - Ashley Lecker Cover Art

The Serial Killer Cookbook

The Serial Killer Cookbook True Crime Trivia and Disturbingly Delicious Last Meals from Death Row's Most Infamous Killers and Murderers by Ashley Lecker

Perfect for true crime lovers, this cookbook features favorite meals and facts about some of America’s most notorious criminals.   Bring your love of true crime into the kitchen with meals ranging from the bizarre (a single unpitted black olive) to the gluttonous (a dozen deep-fried shrimp, a bucket of fried chicken, French fries, and a pound of strawberries), inspired by Ted Bundy, John Wayne Gacy, and other notorious death row inmates.   The perfect gift for murderinos and true crime fans,  The Serial Killer Cookbook : Last Meals pairs serial killer trivia with the recipes of the meals these killers ate during their final hours. With full-color photos, chilling true crime facts, and easy-to-follow steps, you’ll be cooking up killer meals in no time. This collection of recipes is both delicious and surprising, and spans breakfast staples to indulgent desserts, including:   ·       Seared Steak, Hash Browns, Toast, and Fried Eggs (given to but not eaten by Ted Bundy, serial killer) ·       Chicken Parmesan and Alfredo Pasta (eaten by Ruth Snyder, murderer) ·       Justice, Equality, and World Peace (eaten by Odell Barnes, murderer) ·       Mac and Cheese (eaten by Gustavo Julian Garcia, murderer) ·       And much more!

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The New Cooking School Cookbook - America's Test Kitchen Cover Art

The New Cooking School Cookbook

The New Cooking School Cookbook Advanced Fundamentals by America's Test Kitchen

Attend your personal culinary grad school and learn to cook your best, with 100 advanced courses full of 400+ recipes and new-school techniques given by 20 expert test-kitchen instructors. Finally, a cookbook written for confident home cooks ready to explore new territory and learn by cooking spectacular recipes. Travel beyond the basics into 100 engaging themed courses such as Stuffed Pasta, Pho, Grilled Salad, Koji Magic, and Soufflés.   Enhance your skills and satisfy your curiosity by whipping up creamy ice cream and gelato, frying crunchy chicken, rolling out and shaping gnocchi (and gnudi) with ease, fermenting vegetables, and perfecting pastry cream to fill choux au craquelin, Boston cream pie, and bolo bao. Within the course structure, recipes are supplemented by illustrated core techniques, food science sidebars, and infographic resource pages packed with valuable behind-the-recipe information. You will confidently learn to:   • make your own cheese • be your own butcher • fearlessly fry  • bake challah, baguettes, and croissants • put the icing on all kinds of cakes.

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The Lazy Genius Kitchen - Kendra Adachi Cover Art

The Lazy Genius Kitchen

The Lazy Genius Kitchen Have What You Need, Use What You Have, and Enjoy It Like Never Before by Kendra Adachi

NEW YORK TIMES BESTSELLER • From the New York Times bestselling author of The Lazy Genius Way comes a fresh perspective for getting the most out of your kitchen! “An empowering, transformative, and slightly sassy guidebook.”—Jenna Fischer, actress, author, and producer/cohost of Office Ladies podcast  You want your kitchen to be the heartbeat of the home, but you’re overwhelmed and out of breath trying to make it happen. Meals are on a never-ending loop, and you don’t have time to prepare dinner, much less enjoy it. Popular Lazy Genius expert and bestselling author Kendra Adachi is here to help!  Packed with proven Lazy Genius principles, the book will teach you to:  • name what matters to you in the kitchen—whether that’s flavor, convenience, or something else entirely  • feed your people with efficiency and ease  • apply a simple, actionable five-step process—prioritize, essentialize, organize, personalize, and systemize—to multiple areas of your kitchen, empowering you to enjoy your kitchen the way you’ve always wanted  You don’t need magical recipes, fancy gadgets, or daunting lists to follow to the letter; you just need a framework that works whether you’re cooking for one or for twenty.  Straightforward, strategic, soulful, and a little sassy, The Lazy Genius Kitchen will turn your hardest-working room into your favorite one, too.

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Cooking for Friends - Gordon Ramsay Cover Art

Cooking for Friends

Cooking for Friends by Gordon Ramsay

A New York Times Top Holiday Cookbook from the multi-Michelin starred British celebrity chef, restauranteur and television host. In  Cooking for Friends , award-winning chef, world-renowned restaurateur, bestselling author, and  Hell’s Kitchen  star Gordon Ramsey offers us more than 100 exceptional recipes from his own family table. The holder of ten Michelin stars and once ranked as one of the world’s most powerful celebrities by  Forbes  magazine, 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  Cooking for Friends —with all the warmth, care, and love that entails.

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The I Hate to Cook Book - Peg Bracken Cover Art

The I Hate to Cook Book

The I Hate to Cook Book by Peg Bracken

"There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of I Hate to Cook Book , and the other kind...the I Hate to Cook people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest." Peg Bracken Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I Hate to Cook Book. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy. 50 years later, times have certainly changed - but the appeal of The I Hate to Cook Book hasn't. This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.

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The Milk Street Cookbook - Christopher Kimball Cover Art

The Milk Street Cookbook

The Milk Street Cookbook The Definitive Guide to the New Home Cooking, with Every Recipe from the TV Show, 2017-2025 by Christopher Kimball

The complete Milk Street cookbook, featuring each dish from every episodeof the hit TV show and more -- over 500 dishes in all, including 70+ new recipes from the 2023-2025 season. Christopher Kimball's James Beard, IACP, and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook. Now featuring more than 500 tried-and-true recipes, including  every recipe from every episode of the TV show , this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels. Every recipe is paired with a photograph. At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all day methods. Instead, every recipe has been adapted and tested for home cooks like you. You'll find simple recipes that deliver big flavors and textures fast, such as: Colima-Style Shredded Braised Pork Lebanese Baked Kafta with Potatoes and Tomatoes Braised Beef with Dried Figs and Quick-Pickled Cabbage Japanese-Style Chicken and Vegetable Curry Turkish Flatbreads Banana Custard Pie with Caramelized Sugar Sweet Potato Cupcakes with Cream Cheese-Caramel Frosting Italian Flourless Chocolate Torta Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts--this book is an indispensable reference that will introduce you to extraordinary new flavors and ingenious techniques.

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The New Cooking School Cookbook - America's Test Kitchen Cover Art

The New Cooking School Cookbook

The New Cooking School Cookbook Fundamentals by America's Test Kitchen

Learn how to cook just about anything with this easy-to-follow cookbook for beginners—featuring 80 themed courses, 400 recipes, and 200+ kitchen hacks and skills for cooking at home! Go to cooking school in your own kitchen! In this cookbook for beginners and experienced cooks, America’s Test Kitchen teaches you cooking basics, from poaching the perfect egg to making Italian pasta from scratch. Learn how to cook with:   • 80+ focused courses, from Pizza and Fried Rice to Fish on the Grill • Insights on cooking techniques, key takeaways, and the food science of each course • Demonstrations of a wide range of skills, progressing from basic to more advanced • Easy-to-digest sections, so you can stop reading and start cooking! • Infographic pages that dive deeper into each recipe and their ingredients   Why should you salt food at multiple stages during the cooking process? How is olive oil really produced, and why do mushrooms benefit from water when sauteing? Come learn all this and more with The New Cooking School —your ultimate guide to cooking basics and kitchen hacks for cooking at home.

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101 Things I Learned® in Culinary School (Second Edition) - Louis Eguaras & Matthew Frederick Cover Art

101 Things I Learned® in Culinary School (Second Edition)

101 Things I Learned® in Culinary School (Second Edition) by Louis Eguaras & Matthew Frederick

An informative, illustrated guide to food, cooking, and the culinary profession by a former White House chef—now in a revised second edition featuring 50% new material   “This book is all meat with no fat. . . . Sure to surprise and enlighten even the most informed gourmands.”— Publishers Weekly  (starred review), on the first edition of  101 Things I Learned® in Culinary School   A chef must master countless techniques, memorize a mountain of information, and maintain a Zen master’s calm. This book illuminates the path to becoming a culinary professional by sharing important kitchen fundamentals and indispensable advice, including    •  practical how-tos, from holding a knife to calibrating a thermometer to creating a compost pile •  ways to emphasize, accent, deepen, and counterpoint flavors •  why we prefer a crisp outside and tender inside in most foods •  understanding wine labels and beer basics •  how to narrow innumerable culinary options to a manageable few, whether selecting knives, oils, thickeners, flours, potatoes, rice, or salad greens •  how a professional kitchen is organized and managed to maintain its mission   Written by a culinary professor and former White House chef,  101 Things I Learned® in Culinary School  is a concise, highly readable resource for culinary students, home chefs, casual foodies, and anyone else trying to find their way around—or simply into—the kitchen.

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Le Guide Culinaire, 4e édition - Auguste Escoffier Cover Art

Le Guide Culinaire, 4e édition

Le Guide Culinaire, 4e édition Aide-mémoire de cuisine pratique by Auguste Escoffier

C’est le livre qui est considérée comme une « Bible » de la cuisine moderne, et est toujours une lecture obligatoire dans chaque école de cuisine sérieuse, presque 100 ans après sa première publication. Peut-être le plus important livre de cuisine française du 20e siècle, c’est la quatrième (et actuelle) édition, publiée à Paris en 1921. Il contient plus de 5000 recettes ! Le livre de Chef Escoffier codifié et rationalisé la haute cuisine de la vieille cuisine française, en utilisant des méthodes modernes et de nouvelles recettes. Il a également popularisé écrit menus dans l'ordre que la nourriture serait servi. C’est la seule version numérique complète de la 4e édition disponible exclusivement sur le Apple Books . Jetez un oeil à l'intérieur!

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Ruhlman's Twenty - Michael Ruhlman Cover Art

Ruhlman's Twenty

Ruhlman's Twenty 20 Techniques, 100 Recipes, A Cook's Manifesto by Michael Ruhlman

James Beard Award, 2010 winner! — Ruhlman's Twenty — Redefining how we cook Michael Ruhlman cookbook: Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Ruhlman's Twenty distills Michael Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas—from ingredients to processes to attitude—that are guaranteed to make every cook more accomplished. Learn Michael Ruhlman's twenty key cooking concepts: Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs; Ruhlman reveals how a cook's success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Michael Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts. A game-changing James Beard Award winning cookbook: Ruhlman's Twenty shows you how he does it in over 300 photographs. Cooks of all levels will revel in Michael Ruhlman s game-changing Twenty. If you liked The Food Lab: Better Cooking through Science, you'll love Ruhlman's Twenty

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The James Beard Cookbook - James Beard Cover Art

The James Beard Cookbook

The James Beard Cookbook by James Beard

The million-selling culinary classic from the “dean of American cookery” offers timeless and delicious recipes—a must-have for beginners to foodies ( The New York Times ). Hailed by the New York Times as “one of the best basic cookbooks in America,” The James Beard Cookbook remains as indispensable to home cooks today as it was when it was first published over fifty years ago. James Beard transformed the way we cook and eat, teaching us how to do everything from bread baking to making the perfect Parisian omelet.   Beard was the master of cooking techniques and preparation. In this comprehensive collection of simple, practical-yet-creative recipes, he shows us how to bring out the best in fresh vegetables, cook meat and chicken to perfection, and even properly boil water or an egg. From pasta to poultry, fish to fruit, and salads to sauces, this award-winning cookbook is a must-have for beginning cooks and expert chefs alike. Whether it is deviled pork chops or old-fashioned barbecue, there is not a meal in the American pantheon that Beard cannot teach us to master.   Enduring and eminently sensible, The James Beard Cookbook is the go-to book for twenty-first-century American home kitchens.

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Diabetic Friendly Cooking: Easy low carb, low sugar recipes - Betty Yells Cover Art

Diabetic Friendly Cooking: Easy low carb, low sugar recipes

Diabetic Friendly Cooking: Easy low carb, low sugar recipes Easy low carb, low sugar recipes by Betty Yells

Last year I was diagnosed with Type 2 diabetes. Not something I wanted to hear at all. My blood sugar was 105, which is not too bad, just a bit higher than normal. I told my doctor I was not going to give my self any kinds of shots, so don’t even suggest that to me. She laughed, and then said no, no, you don’t have to do that, nor do you have to take any pills as long as you start eating the proper foods and loose a few pounds starting now. OK, I thought, that is not so hard. She told me no more cokes, chocolate shakes, junk food, etc. She also said I could eat pasta, but a small amount. I love pasta, I love shakes and I love coke. She told me now and then is OK on that stuff, but only now and then. I was beside myself and wondered what can I eat now. I started looking through books, web sites and talking to other people who have diabetes. I have found there are a lot of substitutes out there that are just as good. Wheat bread, wheat pasta, brown rice, low fat desserts, they are out there. So I started collecting information and recipes. Soon I started creating my own recipes based on the information I had gathered. This book is the culmination of my efforts. There are 143 diabetic friendly recipes, including main dishes, soups, stews, salads, casseroles, snacks, and desserts. It’s not really so bad I am finding. By watching your weight, watching what you eat, and getting lots of regular exercise you can keep your blood sugar down. Give it a try, you won’t be sorry.

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Low Fat Crock Pot Cookbook: Meals Under 400 Calories - Celeste Wilson Cover Art

Low Fat Crock Pot Cookbook: Meals Under 400 Calories

Low Fat Crock Pot Cookbook: Meals Under 400 Calories Meals Under 400 Calories by Celeste Wilson

Maintaining a healthy lifestyle and eating deliciously while doing so is difficult. With that in mind I have created a no hassle, easy to follow book to help with transitioning into a better way of living. Life is sometimes hectic and whether a large family meal is in order or a single dinner is in order, crock pots (also known as slow cookers) are a fantastic tool to have. Not only are they easy to clean-up but they also don't need constant supervision. All the recipes in Low Fat Crock Pot Cookbook provide serving sizes that are under 400 calories. There are 100 recipes in all, 23 with pictures.

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Vegetables Unleashed - José Andrés & Matt Goulding Cover Art

Vegetables Unleashed

Vegetables Unleashed A Cookbook by José Andrés & Matt Goulding

A NEW YORK TIMES BESTSELLER From the endlessly inventive imaginations of star Spanish-American chef José Andrés and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about—and eat—the vast universe of vegetables. Andrés is famous for his unstoppable energy—and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andrés’s wide-ranging vision and borderless cooking style. With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andrés one of America’s most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom. Filled with a guerilla spirit and brought to life by Andrés’s globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way – and that the world can be changed through the power of plants.

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Top Secret Restaurant Recipes 2 - Todd Wilbur Cover Art

Top Secret Restaurant Recipes 2

Top Secret Restaurant Recipes 2 More Amazing Clones of Famous Dishes from America's Favorite Restaurant Chains: A Cookbook by Todd Wilbur

#1 bestselling Top Secret Recipes series! The kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collection—the first since his bestselling Top Secret Restaurant Recipes , which has sold over one million copies. Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee’s, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more. The book will feature 150 recipes, including: • Red Lobster® Cheddar Bay Biscuits • Cheesecake Factory® White Chocolate RaspberryTruffle® Cheesecake • Romano’s Macaroni Grill® Penne Rustica® • California Pizza Kitchen® Thai Crunch Salad • Original Pancake House® Apple Pancake • Chili’s® Southwestern Eggrolls • Houston’s® Chicago-Style Spinach Dip • Tony Roma’s® Baked Potato Soup Forget takeout—with these fun recipes and blueprints, all using ingredients you can buy at your local supermarket, you can re-create your favorite restaurant signature dishes right in your own kitchen.

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Keys to Good Cooking - Harold McGee Cover Art

Keys to Good Cooking

Keys to Good Cooking A Guide to Making the Best of Foods and Recipes by Harold McGee

The answers to many kitchen conundrums in one easy-to-use volume, from the author of the acclaimed culinary bible On Food and Cooking. From our foremost expert on the science of cooking, Harold McGee, Keys to Good Cooking is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of ingredients, recipes, food safety, and appliances, and arrive at the promised land of a satisfying dish. A work of astounding scholarship and originality, Keys to Good Cooking directly addresses the cook at work in the kitchen and in need of quick and reliable guidance. Cookbooks past and present frequently contradict one another about the best ways to prepare foods, and many contain erroneous information and advice. Keys to Good Cooking distills the modern scientific understanding of cooking and translates it into immediately useful information. Looking at ingredients from the mundane to the exotic, McGee takes you from market to table, teaching, for example, how to spot the most delectable asparagus (choose thick spears); how to best prepare the vegetable (peel, don't snap, the fibrous ends; broiling is one effective cooking method for asparagus and other flat-lying vegetables); and how to present it (coat with butter or oil after cooking to avoid a wrinkled surface). This book will be a requisite countertop resource for all home chefs, as McGee's insights on kitchen safety in particular- reboil refrigerated meat or fish stocks every few days. (They're so perishable that they can spoil even in the refrigerator.); Don't put ice cubes or frozen gel packs on a burn. (Extreme cold can cause additional skin damage )-will save even the most knowledgeable home chefs from culinary disaster. A companion volume to recipe books, a touchstone that helps cooks spot flawed recipes and make the best of them, Keys to Good Cooking will be of use to cooks of all kinds: to beginners who want to learn the basics, to weekend cooks who want a quick refresher in the basics, and to accomplished cooks who want to rethink a dish from the bottom up. With Keys to Good Cooking McGee has created an essential guide for food lovers everywhere.

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Cooking Light The New Way to Cook Light - Editors of Cooking Light Cover Art

Cooking Light The New Way to Cook Light

Cooking Light The New Way to Cook Light Fresh Food & Bold Flavors for Today's Home Cook by Editors of Cooking Light

The New Way to Cook Light is the signature cookbook from Cooking Light , America's number one food magazine. This rich, visual book is a celebration of food, delivering inspiration and approachable recipes, all of which are rooted in smart cooking methods that extract maximum flavor from every food you enjoy. That includes butter and cream and chocolate and bacon, but also smoked paprika and Meyer lemons and olive oil and fresh, sweet corn. The "new way to cook light" is about getting more—more pleasure, more flavor, more satisfaction in knowing that you are cooking food that is uncompromising in taste and in promoting good health. The New Way to Cook Light contains more than 400 recipes that exemplify this new way to cook light. Readers will also find Cooking Light magazine's 10 Essentials of Healthy Eating, which have been honed to perfection through 25 years of extensive research and exhaustive kitchen testing, and more than 200 full-color photographs throughout. In addition, sidebars within the chapters focus on classic Cooking Light elements such as go-to ingredients, expert cooking techniques, and trusted nutrition information. At the touch of your fingertips… • Enlarge each recipe by tapping the title, so you can easily see the ingredient list and method––no pinching and zooming needed! • How-to photos make step-by-step instructions easy to follow. • Tap on a recipe title in the table of contents or other highlighted spots throughout the book to view that recipe––no more flipping through pages!

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Cakeballs! - J Brentzel Cover Art

Cakeballs!

Cakeballs! by J Brentzel

Cakeballs are the Solution to your Dessert Making Dilemmas Tiny balls of cake &frosting dipped in chocolate not only taste great but are portable and easy to serve. Cakeballs look like you spent hours in the kitchen and taste sinfully good. From Tiramisu & RootBeer Floaties to Chocolate Madness and Mocha Chip,your favorite cakeball recipe is in this great collection of over 70 original recipes.

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The Elements of Cooking - Michael Ruhlman Cover Art

The Elements of Cooking

The Elements of Cooking Translating the Chef's Craft for Every Kitchen by Michael Ruhlman

New York Times bestselling author Michael Ruhlman deconstructs the "essential knowledge all cooks and food people need" ( The New York Times Book Review ) to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. The Elements of Cooking gives everyone the tools they need to go from being a good cook to a great one.

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The New James Beard - James Beard Cover Art

The New James Beard

The New James Beard by James Beard

A New York Times –bestselling treasury of recipes and techniques from a world-renowned chef. James Beard became a household name teaching home chefs how to cook like culinary stars, from the Theory & Practice of perfecting processes to crafting Menus for Entertaining to fine-tuning Simple Foods . This cookbook brings together his wealth of gastronomic knowledge in one essential guide, filled with one thousand elegant recipes guaranteed to please any palate and indispensable tips for mastering the art of cooking. In The New James Beard , you can discover a fresh, flexible approach to preparing food with a focus on ingredients and simple yet inventive substitutions. With clever takes on traditional recipes, like Mexican Pot Roast and Lime and Tea Sherbet; internationally inspired dishes, such as Peruvian Eggs and Turkish Stuffed Eggplant; and instructions on how to refine classic techniques, such as making pasta or poaching eggs, you can learn how to prepare and experiment like the top chefs in the world. With beautiful illustrations from Karl Stuecklen and witty and warm chapter introductions from the guru of American cuisine himself, The New James Beard is a must-have addition to any home chef’s cookbook collection.  

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Julia's Kitchen Wisdom - Julia Child Cover Art

Julia's Kitchen Wisdom

Julia's Kitchen Wisdom Essential Techniques and Recipes from a Lifetime of Cooking: A Cookbook by Julia Child

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.

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Guy Fieri Food - Guy Fieri & Ann Volkwein Cover Art

Guy Fieri Food

Guy Fieri Food Cookin' It, Livin' It, Lovin' It by Guy Fieri & Ann Volkwein

Bursting with personality, fun, and flavor, Guy Fieri Food is the first-ever cookbook from the Food Network superstar, host of NBC’s popular game show “Minute to Win It,”  and #1 New York Times bestselling author of Diners, Drive-ins & Dives and More Diners, Drive-ins & Dives.  Guy Fieri loves all types of good food—and that he'll do what's required to track it down. In Guy Fieri Food, he cooks with his iconic flair, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himself—him!) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy'd (bet you didn't see that one comin'!). He'll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic's Cedar Plank Salmon. Filled with more than 150 original recipes, gorgeous full-color photos, and loads of great cooking tips, Guy Fieri Food  is an absolute must for any Fieri fan!

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The Hell's Kitchen Cookbook - Hell's Kitchen Cover Art

The Hell's Kitchen Cookbook

The Hell's Kitchen Cookbook Recipes from the Kitchen by Hell's Kitchen

The official companion cookbook from the enormously popular Fox cooking competition show . Hell's Kitchen debuted in 2005 on Fox and is currently in in its 14th season. On the show, one explosive, charismatic Head Chef oversees 16 chefs as they battle it out to win a job as Head Chef of top restaurant with a total prize value of $250,000. In each episode the chefs are put to the test in a skill's-based challenge, and must follow it up by completing dinner service at the exclusive Hell's Kitchen restaurant set in Los Angeles. Now, in their first ever cookbook, readers will learn how to recreate over one hundred of the contestant's delectable, restaurant-worthy dishes in their own home and will be given access to the recipes, menus, and behind-the-scenes secrets that they've been craving!

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Emergency Food Storage & Survival Handbook - Peggy Layton Cover Art

Emergency Food Storage & Survival Handbook

Emergency Food Storage & Survival Handbook Everything You Need to Know to Keep Your Family Safe in a Crisis by Peggy Layton

Always Be Prepared What if your life was disrupted by a natural disaster, food or water supply contamination, or any other type of emergency? Do you have the essentials for you and your family? Do you have a plan in the event that your power, telephone, water and food supply are cut off for an extended amount of time? What if there were no medical or pharmaceutical services available for days, weeks, or months? How prepared are you? With this guide by your side, you and your family will learn how to plan, purchase, and store a three-month supply of all the necessities—food, water, fuel, first-aid supplies, clothing, bedding, and more—simply and economically. In other words, this book may be a lifesaver. Inside you'll find 10 steps to an affordable food storage program plus how to: •Prepare a home "grocery store" and "pharmacy" •Use what you store and store what you use •Store water safely and provide for sanitation needs •Create a first-aid kit, car kit, and 72-hour emergency kit for the whole family •And many more invaluable hints and tips "This clear, concise, step-by-step program is not only affordable and doable, it's essential in these uncertain times. Now, everyone from apartment dwellers to basement owners can store a three-month supply of the essentials, including peace of mind!" — Joni Hilton, author of Once-a-Week Cooking Plan and Cooking Secrets My Mother Never Taught Me

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From Scratch - Michael Ruhlman Cover Art

From Scratch

From Scratch 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over by Michael Ruhlman

From the James Beard Award-winning, New York Times -bestselling author. “Through the recipes for 10 classic meals, he covers how to cook almost anything.” —Ina Garten, the Barefoot Contessa From Scratch  looks at ten favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how.  There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul.  “Like a master chef clarifying a murky stock into a crystal-clear consommé, Ruhlman detangles the complex web of technique, myth, and folklore that is cooking . . . The lessons are set up in such a way that you can decide exactly how deep a dive you want to take, though with a guide like Ruhlman at your side, that’s most likely a mouth-first leap straight into the deep end.” —J. Kenji López-Alt, New York Times -bestselling-author of The Wok “He’s like a good friend joining you in the kitchen, and this book will certainly become the home cook’s trusted companion.” —Thomas Keller, chef/proprietor, The French Laundry

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Mark Bittman's Kitchen Matrix - Mark Bittman Cover Art

Mark Bittman's Kitchen Matrix

Mark Bittman's Kitchen Matrix More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities: A Cookbook by Mark Bittman

Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking. For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular New York Times Eat column, in which an ingredient or essential technique is presented in different variations in a bold matrix. Accompanied by striking photographs and brief, straightforward instructions, these thematic matrices show how simple changes in preparation and ingredient swaps in a master recipe can yield dishes that are each completely different from the original, and equally delicious. In Mark Bittman’s Kitchen Matrix , Mark’s matrices come together to create a collection of over 400 flexible recipes covering vegetables, fruits, meats and chicken, and even desserts. Whether you're cooking up soup (creamy, brothy, earthy, or hearty), freezing ice pops (in fruity, savory, creamy, or boozy varieties), or preparing asparagus (steamed, roasted, stir-fried, or grilled) , following Mark’s approach to culinary improvisation will deliver stand-out results.

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See You on Sunday - Sam Sifton Cover Art

See You on Sunday

See You on Sunday A Cookbook for Family and Friends by Sam Sifton

NEW YORK TIMES BESTSELLER • From the  New York Times  food editor and former restaurant critic comes a cookbook to help us rediscover the art of Sunday supper and the joy of gathering with friends and family   “A book to make home cooks, and those they feed, very happy indeed.”—Nigella Lawson NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR • Town & Country • Garden & Gun “People are lonely,” Sam Sifton writes. “They want to be part of something, even when they can’t identify that longing as a need. They show up. Feed them. It isn’t much more complicated than that.” Regular dinners with family and friends, he argues, are a metaphor for connection, a space where memories can be shared as easily as salt or hot sauce, where deliciousness reigns. The point of Sunday supper is to gather around a table with good company and eat. From years spent talking to restaurant chefs, cookbook authors, and home cooks in connection with his daily work at  The New York Times , Sam Sifton’s  See You on Sunday  is a book to make those dinners possible. It is a guide to preparing meals for groups larger than the average American family (though everything here can be scaled down, or up). The 200 recipes are mostly simple and inexpensive (“You are not a feudal landowner entertaining the serfs”), and they derive from decades spent cooking for family and groups ranging from six to sixty. From big meats to big pots, with a few words on salad, and a diatribe on the needless complexity of desserts,  See You on Sunday  is an indispensable addition to any home cook’s library. From how to shuck an oyster to the perfection of Mallomars with flutes of milk, from the joys of grilled eggplant to those of gumbo and bog, this book is devoted to the preparation of delicious proteins and grains, vegetables and desserts, taco nights and pizza parties.

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Guy Fieri Food (Enhanced Edition) (Enhanced Edition) - Guy Fieri & Ann Volkwein Cover Art

Guy Fieri Food (Enhanced Edition) (Enhanced Edition)

Guy Fieri Food (Enhanced Edition) (Enhanced Edition) More Than 150 Off-the-Hook Recipes by Guy Fieri & Ann Volkwein

This book is enhanced with content such as audio or video, resulting in a large file that may take longer to download than expected. The enhanced edition includes video and two top-10 lists from the author. If you’ve checked out my Diners, Drive-ins and Dives books or visited my restaurants, Johnny Garlic’s and Tex Wasabi’s, you know I’m down with all types of good food—and that I’ll do what’s required to track it down. In Guy Fieri Food, I’m cookin’ it my way, from the perfect recipe for Pepper Jack Pretzels (from Mr. Awesome Pretzel himself—that’s me) to how to pull together a Red Rocker Margarita Chicken sandwich to a full-on vegetable Guy’d (bet you didn’t see that one comin’!). Before I’m finished I’ll have you throwing parties with everything from Bacon-Jalapeno Duck appe-tapas to Chicago Beef Pizza to Johnny Garlic’s Cedar Plank Salmon. Fact is, I’ve been cookin’ it, livin’ it, and lovin’ it since I was just a kid, and it’s a privilege to help you bring home some of my own classic, big, and bold flavors.

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Kitchen Hacks - America's Test Kitchen Cover Art

Kitchen Hacks

Kitchen Hacks How Clever Cooks Get Things Done by America's Test Kitchen

Innovative solutions to everyday cooking challenges—from maximizing minimal counter space to preparing delicious meals without special appliances—from the Cook’s Illustrated team of test kitchen MacGyvers The test cooks of Cook's Illustrated have hacked their way through the kitchen—and beyond—to find innovative solutions to everyday cooking challenges. A kitchen hack is an unusual, easier, and/or better way of performing a task that often saves money and time or improves the quality of the outcome. Kitchen Hacks features over 1,000 of Cook’s Illustrated ’s test kitchen-approved tips and tricks to help you face down kitchen conundrums, such as: • Need extra counter space? Place a baking sheet on top of a pulled-out kitchen drawer. • No rolling pin to be found? Pull out a bottle of wine to flatten your pie dough. • Can’t get that sticky jar open? Fit a rubber band around the lid for a helpful grip. Throughout, you'll find fun and helpful illustrations that guide you every step of the way. Additionally, you’ll find 22 “How Did They Do That?” recipes, which include hacks like how to make the perfect vanilla ice cream without a machine, how to whip up a DIY eggless mayonnaise in no time—and much more. Become a more efficient and inventive cook and take your skills to the next level with our kitchen hacks—and have fun while doing it.

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From the Oven to the Table - Diana Henry Cover Art

From the Oven to the Table

From the Oven to the Table Simple dishes that look after themselves by Diana Henry

THE SUNDAY TIMES BESTSELLER 'For bung-it-in-the-oven cooks everywhere, this is a must-have book: Diana Henry has a genius for flavour.' - Nigella Lawson Whether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food. Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time. From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen. Praise for How to Eat a Peach : 'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times Food Book of the Year at the André Simon Food & Drink Book Awards 2019

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Ideas in Food - Aki Kamozawa & H. Alexander Talbot Cover Art

Ideas in Food

Ideas in Food Great Recipes and Why They Work: A Cookbook by Aki Kamozawa & H. Alexander Talbot

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food , have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights.   This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly.   Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home. 

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The New Food Lover's Companion, 5th edition - Sharon Tyler Herbst & Ron Herbst Cover Art

The New Food Lover's Companion, 5th edition

The New Food Lover's Companion, 5th edition by Sharon Tyler Herbst & Ron Herbst

The fifth edition of this widely praised and highly esteemed reference guide has been updated with new information to reflect the way we eat in today’s world. The authors have taken into account our healthier lifestyles and more diverse palates to include:  - Over 500 new listings, including Korean, Persian, and South American additions - Updated information for hundreds of existing entries - A blood alcohol concentration chart for men and woman - An extensive breakdown of food labels and nutritional facts - Department of Agriculture recommendations for a 2,000 calorie per day food plan Among the myriad foods and culinary subjects defined and explained are cooking tools and techniques, meat cuts, breads, pastas, and literally everything else related to good food and enjoyable dining. Handy appendices cover many topics including suggestions for substituting recipe ingredients, a microwave oven conversion chart, recommended safe cooking temperatures for meats and fish, and much more. The New Food Lover’s Companion is a reference guide—not a cookbook—but it includes hundreds of cooking tips plus an extensive bibliography of recommended cookbooks. More than 7200 entries plus line art are included in this seminal work.

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Maximum Flavor - Aki Kamozawa & H. Alexander Talbot Cover Art

Maximum Flavor

Maximum Flavor Recipes That Will Change the Way You Cook: A Cookbook by Aki Kamozawa & H. Alexander Talbot

Whether you’re interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of Ideas in Food deliver reliable techniques and dishes—no hard-to-find ingredients or break-the-bank equipment required—for real home cooks.   On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it’s the simplest tips that can be the most surprising—and the ones that can help home cooks take their cooking to a new level.   With this book, you’ll learn:    • Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries    • Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results    • How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior    • How to cook steak consistently and perfectly every time    • How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins    • How to make no-knead Danish that are even better than the ones at your local bakery    • How to smoke vegetables to make flavorful vegetarian dishes    • Why pâte à choux—or cream puff dough—makes foolproof, light-as-air gnocchi    • How pressure cooking sunflower seeds can transform them into a creamy risotto    • How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.

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Cook's Encyclopaedia - Tom Stobart Cover Art

Cook's Encyclopaedia

Cook's Encyclopaedia by Tom Stobart

A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” ( Waitrose Food Illustrated ).   Arranged alphabetically from Abalone to Zampone, Cook’s Encyclopedia covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart traveled widely, both as an explorer and a filmmaker, and his book was informed by an eye for telling details.   Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment, and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove.   “A MUST, comprehensive, well-organized and well-written . . . a serious and important work of reference.” —Alan Davidson, author of The Oxford Companion to Food

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The New Essentials Cookbook - America's Test Kitchen Cover Art

The New Essentials Cookbook

The New Essentials Cookbook A Modern Guide to Better Cooking by America's Test Kitchen

Take your cooking skills to the next level while developing a knockout repertoire of 200 essential, satisfying dishes—from simple meals to dinner-party center­pieces We’ve made improvements to well-loved dishes by incorporating innovative techniques in recipes such as Butter-Basted Rib-Eye Steak and added modern classics such as Vegetable Bibimbap and Olive Oil-Yogurt Bundt Cake. In this book, you’ll find the perfect roast chicken and a killer banana bread but also a Turkish-inspired tomato soup, luscious Chinese braised short ribs, and a set of wholesome grain bowls. A chapter on weeknight dinners offers smart paths to great flavor—from Bucatini with Peas, Kale, and Pancetta that cooks in one pot to a pizza that bakes in a skillet—including plenty of vegetarian options. Other chapters turn up the volume on breakfast and dessert standbys; try the 100 Percent Whole-Wheat Pancakes and Brown Sugar Cookies and you may never go back to the regular versions. We'll also help you pull off your next—or even your first!—dinner party with recipes guaranteed to impress (and to work), such as Braised Lamb Shanks with Bell Peppers and Harissa, Miso-Marinated Salmon, and Roasted Zucchini and Eggplant Lasagna. Most of us—not just newbies—could stand to bone up on certain culinary basics, and our methods may surprise even more experienced cooks, from seeding fresh chiles (we use a measuring spoon) to hulling strawberries (a plastic straw works well). And that’s just the tip of the iceberg of what these recipes teach. You'll discover how to “reverse sear” thick pork chops so they turn out juicy all the way through, grind meat in a food processor for the ultimate burger, and shape fresh corn tortillas without a tortilla press or rolling pin. As you progress through this book, you will also gain a deeper understanding of ingredients, better ­techniques, and the secrets we use in the test kitchen via sidebars called “Think Like a Cook,” which offers insights that can help in your larger culinary life—from picking the perfect avocado to cooking the perfect eggs.

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Buvette - Jody Williams & Mario Batali Cover Art

Buvette

Buvette The Pleasure of Good Food by Jody Williams & Mario Batali

The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. Buvette will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

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Food IQ - Daniel Holzman & Matt Rodbard Cover Art

Food IQ

Food IQ 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts by Daniel Holzman & Matt Rodbard

WINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS) In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level—from two food world professionals (a chef and a writer). A Publishers Weekly bestseller and one of the top cookbooks of 2022 (Food & Wine, The Sporkful, CBS Saturday Morning, Today Show). When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends—they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone. Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including: Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.) When is it okay to cook with frozen vegetables? (Deep breath. It's very much OK, but only with certain types.) What is baker's math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.)  Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thérèse Nelson, Priya Krishna, and Claire Saffitz.  From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don't know what you don't know.

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Emeril's Potluck - Emeril Lagasse Cover Art

Emeril's Potluck

Emeril's Potluck Comfort Food with a Kicked-Up Attitude by Emeril Lagasse

America's favorite chef Emeril Lagasse is ready to party. Parties and celebrations mean food. Lots of food: tureens of soup, platters of chicken, bowls of salad, casseroles of baked pasta. From family reunions to holiday buffets, summer barbecues to tailgate parties, and weekend brunches to bridal showers, Emeril's Potluck offers crowd-pleasing dishes perfect for gatherings with friends and family. Emeril's Potluck brings together everything Emeril loves most about cooking and eating. The food is simple, flavorful, and perfect for sharing at any get-together. Each recipe serves a whopping 8 to 10 people, but don't assume you're making too much -- everyone will be heading back for seconds and thirds of these Emerilized starters, entrees, drinks, sides, and desserts. Start by toasting the occasion with a glass of Champagne Punch, a Watermelon Daiquiri, or an Orange Emeril. Then let the feast begin! Classic Blue Cheese Dip, Alain's Sweet and Spicy Asian Wings, or Sausage-Stuffed Mushrooms will get your party started right! Main courses range from Olive-Stuffed Leg of Lamb and Creole Mustard and Herb-Wrapped Beef Tenderloin to homey favorites such as Charlotte's Lasagna Bolognese, Penne à la Vodka Casserole, and Tuna Tetrazzini. Of course, it wouldn't be a party without dessert, so save room for Chocolate Peanut Butter Pie, Strawberry Shortcake, and Emeril's Tiramisu. The recipes are quick, easy, and portable. Enjoy these dishes at home or take them on the road. Emeril's Potluck -- so foolproof, so easy, so crowd pleasing that luck has nothing to do with it.

50

Weelicious - Catherine McCord Cover Art

Weelicious

Weelicious 140 Fast, Fresh, and Easy Recipes by Catherine McCord

Every parent knows how difficult it is to get to get kids eating happily and healthily. Catherine McCord has the answer: Weelicious! Creator of the wildly popular blog Weelicious.com, Catherine, who honed her cooking skills at Manhattan’s Institute of Culinary Education, strongly believes in the “one family/one meal” idea—preparing a single, scrumptious meal the entire family can sit down and enjoy together rather than having to act as “short order cook” for kids who each want something different. In Weelicious, she offers dozens of recipes and tips for creating quick, easy, healthy, and fun food that moms, dads, and young children of any age will absolutely adore—from the most persnickety infants to the pickiest grade-schoolers.

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