Cooking For Yourself For The First Time
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| Author | : Frank C. Keil |
| Publisher | : MIT Press |
| Total Pages | : 333 |
| Release | : 2022-03-01 |
| Genre | : Social Science |
| ISBN | : 0262046490 |
How we can all be lifelong wonderers: restoring the sense of joy in discovery we felt as children. From an early age, children pepper adults with questions that ask why and how: Why do balloons float? How do plants grow from seeds? Why do birds have feathers? Young children have a powerful drive to learn about their world, wanting to know not just what something is but also how it got to be that way and how it works. Most adults, on the other hand, have little curiosity about whys and hows; we might unlock a door, for example, or boil an egg, with no idea of what happens to make such a thing possible. How can grown-ups recapture a child’s sense of wonder at the world? In this book, Frank Keil describes the cognitive dispositions that set children on their paths of discovery and explains how we can all become lifelong wonderers. Keil describes recent research on children’s minds that reveals an extraordinary set of emerging abilities that underpin their joy of discovery—their need to learn not just the facts but the underlying causal patterns at the very heart of science. This glorious sense of wonder, however, is stifled, beginning in elementary school. Later, with little interest in causal mechanisms, and motivated by intellectual blind spots, as adults we become vulnerable to misinformation and manipulation—ready to believe things that aren’t true. Of course, the polymaths among us have retained their sense of wonder, and Keil explains the habits of mind and ways of wondering that allow them—and can enable us—to experience the joy of asking why and how.
| Author | : Anita Lo |
| Publisher | : Knopf |
| Total Pages | : 257 |
| Release | : 2018-10-30 |
| Genre | : Cooking |
| ISBN | : 0451493605 |
EATER’S COOKBOOK OF THE YEAR From the Michelin-starred chef and Iron Chef America and Top Chef Masters contestant—a hilarious, self-deprecating, gorgeous new cookbook—the ultimate guide to cooking for one. With four-color illustrations by Julia Rothman throughout. The life of a chef can be a lonely one, with odd hours and late-night meals. But as a result, Anita Lo believes that cooking and dining for one can, and should, be blissful and empowering. In Solo, she gives us a guide to self-love through the best means possible—delicious food—in 101 accessible, contemporary, and sophisticated recipes that serve one. Drawn from her childhood, her years spent cooking around the world, and her extensive travels, these are globally inspired dishes from Lo’s own repertoire that cater to the home table. Think Steamed Seabass with Shiitakes; Smoky Eggplant and Scallion Frittata; Duck Bolognese; Chicken Pho; Slow Cooker Shortrib with Caramelized Endive; Broccoli Stem Slaw; Chicken Tagine with Couscous; and Peanut Butter Chocolate Pie—even a New England clambake for one. (Pssst! Want to share? Don’t worry, these recipes are easily multiplied!)
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 353 |
| Release | : 2010-03-01 |
| Genre | : Cooking |
| ISBN | : 1933615591 |
The Best Simple Recipes offers more than 200 full-flavored easy-to-prepare recipes that can be on the table in 30 minutes or less in an easy-to-read paperback format. Just because time is short, it doesn't mean you have to settle for a can of soup or a sandwich for dinner, or making one of the many boring and flavorless fast recipes (which often aren't even as fast as they promise). Our test cooks have created more than 200 recipes that keep the ingredients and cooking time to a minimum and offer tons of flavor and plenty of variety. By combining steps, minimizing pans, and employing a little test kitchen trickery, our test cooks have made naturally fast recipes even faster, and they've made recipes that traditionally take hours ready for the table in half an hour. And while they used a minimum of ingredients, one thing they didn't minimize was flavor.
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 355 |
| Release | : 2020-09-01 |
| Genre | : Cooking |
| ISBN | : 1948703289 |
Discover the joy of cooking for yourself with more than 160 perfectly portioned, easy-to-execute recipes, flexible ingredient lists to accommodate your pantry, and ideas for improvising to your taste. Taking care to prepare a meal for yourself is a different experience than cooking for others. It can be a fun, casual, and (of course) delicious affair, but there are challenges, from avoiding a fridge full of half-used ingredients to ending up with leftovers that become boring after the third reheat. Cooking for One helps you make cooking for yourself special without becoming a chore with unfussy yet utterly appealing meals that rely on ingredients you already have on hand, like Garam Masala Pork Chop with Couscous and Spinach and Weeknight Chicken Cacciatore. Don't have exactly the right ingredients? Never fear--with a "Kitchen Improv" box on every page, we offer ideas for altering the dish so it works for you. And for those weeks you didn't make it to the supermarket, we use a "Pantry Recipe" icon to clearly mark recipes that rely entirely on our checklist for a well-stocked pantry. We show you when it's worth making two servings (but never more) with our "Makes Leftovers" icon, and suggest how to transform those leftovers into a whole new meal. (We love our Spice-Rubbed Flank Steak with Celery Root and Lime Yogurt Sauce served over arugula as a hearty salad the next day.) Ingredients themselves often lead you to another exciting meal--when you're left with half an eggplant from Simple Ratatouille, we direct you to Broiled Eggplant with Honey-Lemon Vinaigrette as the perfect way to use it up. And if the thought of a sink full of dishes keeps you out of the kitchen, there are plenty of appealing one-pan dinners like Sheet Pan Sausages with Sweet Potatoes, Broccoli Rabe, and Mustard-Chive Butter or Couscous with Shrimp, Cilantro, and Garlic Chips that are here to save the day.
| Author | : Mark Bittman |
| Publisher | : HarperCollins |
| Total Pages | : 501 |
| Release | : 2013-03-07 |
| Genre | : Cooking |
| ISBN | : 0544186966 |
The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.
| Author | : Nigella Lawson |
| Publisher | : Hachette Books |
| Total Pages | : 699 |
| Release | : 2010-06-01 |
| Genre | : Cooking |
| ISBN | : 1401396402 |
Through her wildly popular television shows, her five bestselling cookbooks, her line of kitchenware, and her frequent media appearances, Nigella Lawson has emerged as one of the food world's most seductive personalities. How to Eat is the book that started it all--Nigella's signature, all-purposed cookbook, brimming with easygoing mealtime strategies and 350 mouthwatering recipes, from a truly sublime Tarragon French Roast Chicken to a totally decadent Chocolate Raspberry Pudding Cake. Here is Nigella's total (and totally irresistible) approach to food--the book that lays bare her secrets for finding pleasure in the simple things that we cook and eat every day.
| Author | : David Chang |
| Publisher | : Clarkson Potter |
| Total Pages | : 401 |
| Release | : 2021-10-26 |
| Genre | : Cooking |
| ISBN | : 1524759252 |
NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
| Author | : Klancy Miller |
| Publisher | : Harvest |
| Total Pages | : 0 |
| Release | : 2016 |
| Genre | : Cooking |
| ISBN | : 9780544176485 |
100 delicious recipes to make meals for yourself (and sometimes a few friends too) with style, sophistication, and the occasional indulgence
| Author | : John Thorne |
| Publisher | : Macmillan + ORM |
| Total Pages | : 505 |
| Release | : 1994-10-31 |
| Genre | : Cooking |
| ISBN | : 1466806176 |
In essays ranging from his earliest cooking lessons in a cold-water walk-up apartment on New York's Lower East Side to opinions both admiring and acerbic on the food writers of the past ten years, John Thorne argues that to eat exactly what you want, you have to make it yourself. Thorne tells us how he learned to cook for himself the foods that he likes best to eat, and following along with him can make you so hungry that his simple, suggestive recipes will inspire you to go into the kitchen and translate your own appetite into your own supper.
| Author | : Joe Yonan |
| Publisher | : Ten Speed Press |
| Total Pages | : 242 |
| Release | : 2020-02-04 |
| Genre | : Cooking |
| ISBN | : 0399581499 |
Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer “This is the bean bible we need.”—Bon Appétit JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, Wired After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen. Joe Yonan, food editor of the Washington Post,provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stovetop—as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts—and even desserts!
