The Encyclopedia of Creative Cooking
Author | : Charlotte Turgeon |
Publisher | : |
Total Pages | : 797 |
Release | : 1982 |
Genre | : Cooking |
ISBN | : |
A guide to creative cooking with 2000 recipes and 800 photos.
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Author | : Charlotte Turgeon |
Publisher | : |
Total Pages | : 797 |
Release | : 1982 |
Genre | : Cooking |
ISBN | : |
A guide to creative cooking with 2000 recipes and 800 photos.
Author | : |
Publisher | : |
Total Pages | : 620 |
Release | : 1992 |
Genre | : Cooking |
ISBN | : 9781561735426 |
A great collection of recipes to bring creative new ideas into your kitchen.
Author | : Joanna Farrow |
Publisher | : |
Total Pages | : 260 |
Release | : 2002 |
Genre | : Cooking |
ISBN | : 9780760738283 |
Author | : Jackie Burrow |
Publisher | : |
Total Pages | : 189 |
Release | : 1983 |
Genre | : Cookery |
ISBN | : 9780706419597 |
Author | : David Sterling |
Publisher | : University of Texas Press |
Total Pages | : 577 |
Release | : 2014-03-30 |
Genre | : Cooking |
ISBN | : 0292735812 |
Winner, James Beard Foundation Best Cookbook of the Year Award, 2015 James Beard Foundation Best International Cookbook Award, 2015 The Art of Eating Prize for Best Food Book of the Year, 2015 The Yucatán Peninsula is home to one of the world's great regional cuisines. With a foundation of native Maya dishes made from fresh local ingredients, it shares much of the same pantry of ingredients and many culinary practices with the rest of Mexico. Yet, due to its isolated peninsular location, it was also in a unique position to absorb the foods and flavors of such far-flung regions as Spain and Portugal, France, Holland, Lebanon and the Levant, Cuba and the Caribbean, and Africa. In recent years, gourmet magazines and celebrity chefs have popularized certain Yucatecan dishes and ingredients, such as Sopa de lima and achiote, and global gastronomes have made the pilgrimage to Yucatán to tantalize their taste buds with smoky pit barbecues, citrus-based pickles, and fiery chiles. But until now, the full depth and richness of this cuisine has remained little understood beyond Yucatán's borders. An internationally recognized authority on Yucatecan cuisine, chef David Sterling takes you on a gastronomic tour of the peninsula in this unique cookbook, Yucatán: Recipes from a Culinary Expedition. Presenting the food in the places where it's savored, Sterling begins in jungle towns where Mayas concoct age-old recipes with a few simple ingredients they grow themselves. He travels over a thousand miles along the broad Yucatán coast to sample a bounty of seafood; shares "the people's food"at bakeries, chicharronerías, street vendors, home restaurants, and cantinas; and highlights the cooking of the peninsula's three largest cities—Campeche, Mérida, and Valladolid—as well as a variety of pueblos noted for signature dishes. Throughout the journey, Sterling serves up over 275 authentic, thoroughly tested recipes that will appeal to both novice and professional cooks. He also discusses pantry staples and basic cooking techniques and offers substitutions for local ingredients that may be hard to find elsewhere. Profusely illustrated and spiced with lively stories of the region's people and places, Yucatán: Recipes from a Culinary Expedition is the long-awaited definitive work on this distinctive cuisine.
Author | : Jean Conil |
Publisher | : |
Total Pages | : 1919 |
Release | : 1980 |
Genre | : Cooking |
ISBN | : 9780858352896 |
Author | : Ben Pollinger |
Publisher | : Simon and Schuster |
Total Pages | : 448 |
Release | : 2014-09-30 |
Genre | : Cooking |
ISBN | : 1451665156 |
From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels. School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants in this no-nonsense book that demystifies the art of cooking seafood. With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes. As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you’re a home cook trying something new or an experienced “afishionado,” School of Fish will turn you into a better cook and an authority on all things seafood.
Author | : Niki Segnit |
Publisher | : Bloomsbury Publishing USA |
Total Pages | : 402 |
Release | : 2012-05-01 |
Genre | : Cooking |
ISBN | : 160819874X |
A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.