Salt is Essential

Author: Shaun Hill

Publisher: Kyle Books

ISBN: 0857836722

Category: Cooking

Page: 192

View: 7509

Food needs salt. The quantity is a matter of personal taste but some presence is essential and little is more disappointing from the eating perspective than a plate of food that looks fabulous and tastes of very little. It shows the cook's priorities are all wrong, that too much television cookery has been watched and not enough tasting and enjoyment indulged in.' So says Shaun Hill, who in this engaging exploration of his 50 years as a chef, brings his wealth of experience to the table, sharing what he has learnt so that the home cook can create truly remarkable dishes. Never one to shy away from controversy, he covers everything from why local and seasonal are not necessarily indicators of quality, to why soy beans are best left for cattle feed and Budapest is paradise for the greedy. The recipes range from Warm Rock Oysters with Spring Onion Butter Sauce to Pork in Shirtsleeves and Buttermilk Pudding with Cardamom. And although his commentary is undeniably witty, it's Shaun's knowledge and expert guidance that makes this book an invaluable tome for anyone who takes their food (but not themselves) seriously. 'This is a book you need to own; a lifetime's hard work in the kitchen distilled into sensible brevity. Shaun is a friend and a great cook.' Rick Stein
Posted in Cooking

Salt to Taste

The Key to Confident, Delicious Cooking

Author: Marco Canora

Publisher: Rodale

ISBN: 1594867801

Category: Cooking

Page: 288

View: 5369

The key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook's own palate. In Salt to Taste, Chef Marco Canora presents a tempting repertoire of 100 soulful recipes that embody this philosophy perfectly: food that is comforting and familiar but with a depth of flavor and timeless appeal that mark the dishes as true essentials of the contemporary table. Each meticulously written recipe offers insightful lessons drawn both from memories of his mother's cooking and his years as one of New York's most respected chefs, guiding the way to a delicious dish every time. Extensive chef's notes suggest ways to streamline the process and enhance the savory results, marrying the precision of the professional kitchen with the warmth of home cooking. Those looking to elevate their cooking from merely good to truly spectacular will find much here to inspire them, while those in need of culinary coaching will learn that creating greatness is within reach. With a little forethought, care, practice, and observation, any cook can quickly gain the confidence to "salt to taste."
Posted in Cooking

American Agriculturist

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 5790

Posted in Agriculture

Michigan Farmer

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 4018

Posted in Agriculture

Woman's Home Companion

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Cooking

Page: N.A

View: 2865

Posted in Cooking

The Genesee Farmer

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 4582

Posted in Agriculture

Building Age

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Architecture

Page: N.A

View: 3910

Posted in Architecture

The Rural New-Yorker

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 4967

Posted in Agriculture

Genesee Farmer

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 7662

Posted in Agriculture

The 4-hour Chef

The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

Author: Timothy Ferriss

Publisher: Houghton Mifflin Harcourt

ISBN: 0547884591

Category: Cooking

Page: 671

View: 9254

Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.
Posted in Cooking

Cook Like a Rock Star

125 Recipes, Lessons, and Culinary Secrets

Author: Anne Burrell,Suzanne Lenzer

Publisher: Clarkson Potter

ISBN: 0307953270

Category: Cooking

Page: 256

View: 1004

If chefs are the new rock stars, Anne wants you to rock in your own kitchen! For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home. With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away. Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it—it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend. Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats. From the Hardcover edition.
Posted in Cooking

Aida Mollenkamp's Keys to the Kitchen

The Essential Reference for Becoming a More Accomplished, Adventurous Cook

Author: Aida Mollenkamp

Publisher: Chronicle Books

ISBN: 1452101299

Category: Cooking

Page: 448

View: 1504

Collects more than three hundred recipes as well as a technique primer and how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills.
Posted in Cooking

Barefoot Contessa, how Easy is That?

Fabulous Recipes & Easy Tips

Author: Ina Garten

Publisher: Clarkson Potter Publishers

ISBN: 0307238768

Category: Cooking

Page: 256

View: 2365

The popular celebrity chef and best-selling author of Barefoot Contessa Back to Basics presents a collection of recipes that focuses on quick and simple preparation, from Smoked Salmon Deviled Eggs to Red Velvet Cupcakes. 1 million first printing.
Posted in Cooking

A Grandfather's Lessons

In the Kitchen with Shorey

Author: Jacques Pépin

Publisher: Houghton Mifflin Harcourt

ISBN: 0544824407

Category: Cooking

Page: 208

View: 7311

The grand master of cooking has a new apprentice in the kitchen: his granddaughter. Jacques Pépin is one of the nation’s most famous cooking teachers, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs. Curly hot dogs, spinach with croutons, sushi salmon cakes, skillet bread and homemade butter, raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly—even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.
Posted in Cooking

In Defense of Food

An Eater's Manifesto

Author: Michael Pollan

Publisher: Penguin

ISBN: 1101147385

Category: Health & Fitness

Page: 256

View: 8061

#1 New York Times Bestseller Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion--most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants." Pollan’s bracing and eloquent manifesto shows us how we can start making thoughtful food choices that will enrich our lives, enlarge our sense of what it means to be healthy, and bring pleasure back to eating. "Michael Pollan [is the] designated repository for the nation's food conscience." -Frank Bruni, The New York Times " A remarkable volume . . . engrossing . . . [Pollan] offers those prescriptions Americans so desperately crave." -The Washington Post "A tough, witty, cogent rebuttal to the proposition that food can be redced to its nutritional components without the loss of something essential... [a] lively, invaluable book." --Janet Maslin, The New York Times "In Defense of Food is written with Pollan's customary bite, ringing clarity and brilliance at connecting the dots." -The Seattle Times Michael Pollan’s most recent book Cooked: A Natural History of Transformation--the story of our most trusted food expert’s culinary education--was published by Penguin Press in April 2013, and in 2016 it serves as the inspiration for a four-part docuseries on Netflix by the same name. From the Trade Paperback edition.
Posted in Health & Fitness

Pacific Rural Press

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 7645

Posted in Agriculture

From the Wood-fired Oven

New and Traditional Techniques for Cooking and Baking with Fire

Author: Richard Miscovich

Publisher: Chelsea Green Publishing

ISBN: 1603583289

Category: Cooking

Page: 322

View: 5800

Provides advice, techniques, and tips for building and working with wood-fired ovens along with recipes for different heat cycles.
Posted in Cooking

The American Agriculturist

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 4417

Posted in Agriculture