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Martha Stewart’s Cooking School:
Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and more.In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels.Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sauteing, steaming, and poaching with confidence and competence. Along with the techniques, you’ll find 175 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guess work out of cooking. In addition, you’ll gain valuable insight into the equipment, ingredients, and every other aspect of the kitchen to round out your culinary education.Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly want to knows his or her way around the kitchen..-.
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Return To Tuscany
Giancarlo and Katie Caldesi, the husband-and-wife team behind two Italian restaurants and a cookery school in London, are passionate about food and about Italy. Their eagerness to share this with others inspired them to relocate to Tuscany for a few months, to rediscover Giancarlo’s culinary roots and run a series of courses in traditional Tuscan cooking. Return to Tuscany is the result of their successful sojourn in Tuscany. Each chapter starts with a lesson, reflecting the different stages of their cookery course, guiding you through the basic techniques of pasta-making, choosing the best ingredients for an antipasti platter, cooking meat on an open fire, and many other aspects of Tuscan cooking. In 80 delicious regional recipes, Giancarlo and Katie pass on methods used by generations of the Caldesi family, with tips supplied by their Italian friends and neighbors. They describe how to make well-known Tuscan dishes, such as Tomato Bruschetta, the classic Ribollita soup and the traditional Plum Crostata, as well as personal favorites that were popular with their students, including Mussel and Clam Spaghetti with Fresh Tomato Salsa and Chicken with Cinnamon and Lemon. Illustrated with a wealth of stunning location shots and food photography, Return to Tuscany is both an easy-to-follow cookery book and an inspirational introduction to the culture and traditions of this beautiful part of Italy..-.
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Cooking Light Way to Cook Vegetarian:
For over 20 years, Cooking Light has delighted both vegetarians and omnivores alike with its inspired take on vegetarian cuisine. Finally, Way to Cook Vegetarian, the magazine’s first cookbook dedicated to the subject, gives those fans what they’ve been waiting for–how-to guide on this popular cuisine from their most-trusted cooking authority. This beautiful cookbook, with over 500 full color photographs of techniques and finished dishes, demonstrates how to cook over 250 vegetarian recipes step by step. The experts at Cooking Light share the secrets to preparing those quintessential vegetarian staples–tofu, legumes, and grains, including barley, bulgur, and quinoa–as well as salads, sandwiches, soups, sides, and desserts. Every chapter is filled with information about the ingredients that are the basis of a healthy and balanced vegetarian diet, including what every vegetarian finds most challenging–protein sources. With nutritional information and Cooking Light’s seal of approval on all recipes, cooks can be assured that every recipe is both healthy and delicious. This comprehensive guide and cookbook is sure to quickly become the go-to source for vegetarian cooking..-.
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Things Cooks Love: Implements, Ingredients, Recipes:
“The first time I stepped into a Sur La Table store many years ago, it instantly became my favorite kitchenware store, and it still is. Its variety never fails to surprise me. I have always found what I needed or even what I didn’t know I needed until I saw it there.” –Marcella Hazan, godmother of Italian cooking in America and author of Essentials of Classic Italian CookingThings Cooks Love: Implements. Ingredients. Recipes., the first in a series of Andrews McMeel Publishing books by the trusted culinary authority Sur La Table, speaks to the love that cooks of all levels feel for their tools. Whether you’re passionate about the gorgeous copper pot you just received as a gift, a rice cooker you have always wanted to try, or your grandmother’s well-aged cast-iron skillet, award-winning author Marie Simmons provides inspiration to make the best use of your cookware along with delectable recipes to enhance the experience.Since the 1972 opening of its flagship store in Seattle’s Pike Place Market, Sur La Table has become the destination of choice for iconic chefs from Jacques Pepin and Martha Stewart to Mario Batali. A favorite of culinary connoisseurs and gadget gurus alike, Sur La Table sells the A-to-Z of kitchenware and prides itself on teaching how to properly buy, use, care for, and cook with your newfound kitchen additions.Things Cooks Love presents more than 100 satisfying recipes along with 125 detailed descriptions of commonly used and more unusual kitchen implements. Simmons focuses on how to choose basic cookware, and then branches out to an international array of essentials for Asian, Mexican, French, Indian, Iberian, and Moroccan kitchens. Each recipe includes preparation and cooking times, serving portions, and implements necessary to prepare the dish. Alternative cookware is offered for kitchens that aren’t stocked with the exact cookware or tools.Unlike any other tool-focused book on the market, this book celebrates the deep connection between cooks and their treasured tools. Things Cooks Love is more than a reference tool or a cookbook–it is a cook’s book.With a successful direct-mail catalog, e-comm.-.
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On Cooking:
Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry..-.
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The Food Substitutions Bible:
A new edition of the International Association of Culinary Professionals (IACP) award winner. Practical and enjoyable to read, this new edition of The Food Substitutions Bible has the best instructions for the home cook or professional chef who needs to find a great substitution when a vital ingredient is missing at a critical time in the preparation of a recipe. Every substitution includes exact proportions and precise directions for making accurate, reliable replacements. Out of confectioner’s sugar? Finely grind half a cup plus one and a half tablespoons of granulated sugar with three-quarters of a teaspoon of cornstarch in a blender or small food processor. This new edition features: More than 300 new entries and cross-references for ingredients, such as agave nectar, and equipment, such as a mandoline Five new ingredient charts and measurement tables, such as Picking Coffee, Container Size Equivalents and Alcohol Retention in Cooking 20 percent more content overall A bigger trim size to provide easier access to information The straightforward page design makes each entry, chart and sidebar easy to understand and follow. This new edition is bigger, better, updated, expanded and completely revised, providing more information more readily..-.
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