The New Home Cook Book
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Better Homes and Gardens New Cook Book
| Author | : Better Homes and Gardens |
| Publisher | : Meredith Books |
| Total Pages | : 664 |
| Release | : 2006 |
| Genre | : Cooking |
| ISBN | : 9780696224034 |
Completely revised and updated with a fresh new design. More than 1,400 recipes—tested and perfected in the Better Homes and Gardens Test Kitchen--including 400+ quick and easy ones. All-new 20-Minute chapter, which includes more than 45 fast meal solutions. More recipes on your favorite topics: Cookies, Desserts, Grilling and Slow Cooker. Plus, the Grilling chapter now features recipes for the turkey fryer and more recipes for the smoke cooker. At-a-glance icons identify Easy, Fast, Low-Fat, Fat-Free, Whole Grain, Vegetarian, and Favorite recipes. Simple menu ideas featured in every main-dish chapter. Updated Cooking Basics chapter includes need-to-know kitchen survival advice including food safety, make-ahead cooking, must-have timesaving kitchen gadgets and emergency substitution charts. Essential need-to-know information now conveniently located at the front of each chapter for easy reference helps ensure cooking success. More than 800 full-color photos of finished dishes, how-to demonstrations and food IDs. Hundreds of hints and tips, plus easy-to-read cooking charts. Bonus Material: Exclusive to cookbook buyers, an online menu component offers hundreds of menu ideas and more than 75 bonus recipes.
The Home Cook
| Author | : Alex Guarnaschelli |
| Publisher | : Clarkson Potter |
| Total Pages | : 370 |
| Release | : 2017-09-26 |
| Genre | : Cooking |
| ISBN | : 030795658X |
The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.
Home Cooked
| Author | : Anya Fernald |
| Publisher | : Ten Speed Press |
| Total Pages | : 306 |
| Release | : 2016-04-05 |
| Genre | : Cooking |
| ISBN | : 160774841X |
A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co. Anya Fernald’s approach to cooking is anything but timid: rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties. We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again. — Saveur, Best of 2016
Just Married
| Author | : Caroline Chambers |
| Publisher | : Chronicle Books |
| Total Pages | : 275 |
| Release | : 2018-10-16 |
| Genre | : Cooking |
| ISBN | : 1452166765 |
Put your kitchen registry items to good use with this happily-ever-after cookbook for two that contains 130 recipes to celebrate a new marriage. Whether it’s experimenting in the kitchen or perfecting the classics, newlyweds can create cherished traditions around the table. Filled with recipes perfect for spending leisurely days cooking with your loved one, entertaining ideas for family and friends, and plenty of options for quick and satisfying weeknight dinners, this book is a sweet and practical resource for modern couples. Author Caroline Chambers shares stories from her first years of marriage and tips on weekly meal planning, pantry staples, and handy kitchen tools, everything needed to build a new kitchen together. This heartfelt collection of recipes and advice fosters everyday romance and inspires traditions, making this a joyfully welcome wedding or engagement present for the happy couple.
Christopher Kimball's Milk Street
| Author | : Christopher Kimball |
| Publisher | : Little, Brown |
| Total Pages | : 641 |
| Release | : 2017-09-12 |
| Genre | : Cooking |
| ISBN | : 0316437271 |
One of the New York Times Book Review's Best Books of the Year: Change the way you cook with easy new techniques and simple, healthy recipes from a "revolutionary" culinary trailblazer (Houston Chronicle). For more than twenty-five years, Christopher Kimball has delivered delicious and easy recipes for home cooks. Now, with his team of cooks and editors at Milk Street, he promises that a new approach in the kitchen can elevate the quality of your cooking far beyond anything you thought possible. Christopher Kimball's Milk Street, the first cookbook connected to Milk Street's public television show, delivers more than 125 new recipes full of timesaving cooking techniques arranged by type of dish: from grains and salads to simple dinners and twenty-first-century desserts. At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Deliver big flavors without learning a new culinary language with these mouthwatering dishes: Skillet-Charred Brussels sprouts Japanese fried chicken Rum-soaked chocolate cake Thai-style coleslaw Mexican chicken soup These recipes are more than delicious. They teach a simpler, bolder, healthier way to cook that will change your cooking forever. And cooking will become an act of pure pleasure, not a chore. Welcome to the new home cooking. Welcome to Milk Street.
The Joyful Home Cook
| Author | : Rosie Birkett |
| Publisher | : HarperCollins |
| Total Pages | : 272 |
| Release | : 2020-03-10 |
| Genre | : Cooking |
| ISBN | : 9780008370244 |
Turn ordinary ingredients into extraordinary dishes. Return to basics, slow down, enjoy the process, minimise waste, and follow the seasons to create effortless meals packed with flavour. Life can be tough, chaotic and often unfathomable. So many things are outside of our control, so let's take the light where we can, and make something good for supper. From renowned food writer and broadcaster, Rosie Birkett, comes a truly delicious collection of recipes certain to inspire readers to become truly instinctive home cooks. Embracing seasonal ingredients, The Joyful Home Cook shows us how to coax the most flavour out of every morsel to deliver nourishing and beautiful meals every day of the year. As well as resurrecting underused home cooking skills like smoking, brining and fermenting with an eye to getting the most out of every ingredient, this cookbook applies a thoroughly modern approach to flavour combinations and global culinary influences... Including practical tips such as how to cook cleverly to minimise waste, as well as putting recipe surpluses to put to shrewd use elsewhere, Rosie reveals how make the most out of every ingredient. Follow her tips and techniques to cultivate well-stocked culinary arsenals you can call upon any time to effortlessly create game-changing meals for friends and family; from homemade sourdough to pickled veg, pistachio pesto to peach eton mess, learn how to cook up a feast of joyful flavours in no time at all.
The Essential New York Times Cookbook: Classic Recipes for a New Century (First Edition)
| Author | : Amanda Hesser |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 1655 |
| Release | : 2010-10-25 |
| Genre | : Cooking |
| ISBN | : 0393247678 |
A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
Japanese Home Cooking
| Author | : Sonoko Sakai |
| Publisher | : Shambhala Publications |
| Total Pages | : 306 |
| Release | : 2019-11-19 |
| Genre | : Cooking |
| ISBN | : 0834842483 |
“A beautifully photographed . . . introduction to Japanese cuisine.” —New York Times “A treasure trove for . . . Japanese recipes.” —Epicurious “Heartfelt, poetic.” —San Francisco Chronicle “Expand a home chef’s borders” with this “essential guide to Japanese home cooking” featuring 100+ recipes—for seasoned cooks and beginners who crave authentic Japanese food (Martha Stewart Living). Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry. From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
Salt, Fat, Acid, Heat
| Author | : Samin Nosrat |
| Publisher | : Simon and Schuster |
| Total Pages | : 480 |
| Release | : 2017-04-25 |
| Genre | : Cooking |
| ISBN | : 1476753830 |
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
