Book: Chefs Fridges


Filled with exclusive photographs and interviews granted especially for this book, Chefs’ Fridges is a personal look into the refrigerators and kitchens of more than 35 of the world’s most esteemed chefs, including twelve chefs with ...

  • Author : Carrie Solomon
  • Publisher : HarperCollins
  • Release : 19 May 2020
  • Category: Cooking
  • Pages : 272
  • ISBN 13 : 9780062889324

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Book Chefs  Fridges

Chefs Fridges Book Summary :

Find out what’s in some of the world’s most esteemed chef’s kitchens with this fascinating compendium that showcases more than thirty-five of today’s masters, including José Andrés, Christine Tosi, Alice Waters, Daniel Boulud, Nancy Silverton, Wylie Dufresne, Jean-Georges Vongerichten, Ludo Lefebvre, and Carla Hall—in up-close profiles and gorgeous color photos, plus two recipes for the dishes they like to cook at home. For authors Carrie Solomon and Adrian Moore, and demonstrably, to the rest of the world, chefs are intriguing creatures. Their creations shape our culture and become an indelible part of our experience. They make food delicious beyond our wildest dreams. But what happens when the chef whites come off and they head home? Filled with exclusive photographs and interviews granted especially for this book, Chefs’ Fridges is a personal look into the refrigerators and kitchens of more than 35 of the world’s most esteemed chefs, including twelve chefs with thirty-six Michelin stars shared between them. You will feel as if you are having a conversation with a great chef as they stand before an open fridge, deciding what to eat. Each chef’s entry contains an anecdotal essay that sheds light on his or her personal and culinary background; numerous annotated full-bleed spreads of the contents of their refrigerators and freezers so you can see what makes their culinary clock tick; a short, straightforward Q&A section; an informal portrait in their kitchen; and recipes. The featured chefs include: Hugh Acheson, José Andres, Dan Barber, Pascal Barbot,Kristian Baumann, Daniel Boulud, Sean Brock, Amanda Cohen, Dominique Crenn, Wylie DufrenseKristen Essig, Pierre Gagnaire, Carla Hall, Mason Hereford, Jordan Kahn, Tom Kitchin, Jessica Koslow, Ludo Lefebvre, Nadine Levy Redzepi, Barbara Lynch, Greg Marchand, David McMillan, Enrique Olvera, Ivan Orkin, Paco Perez, Tim Raue, Anthony Rose, Marie-Aude Rose, Carme Ruscalleda,Nancy Silverton, Clare Smyth, M

Book: Essential Tools Tips Techniques for the Home Cook


With the perfect blend of fresh kitchen science and delicious examples of that science in action, this book is a must-read for kitchen geeks and everyday home cooks alik

  • Author : Michelle Doll
  • Publisher : Page Street Publishing
  • Release : 25 September 2018
  • Category: Cooking
  • Pages : 208
  • ISBN 13 : 9781624145513

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Book Essential Tools  Tips   Techniques for the Home Cook

Essential Tools Tips Techniques for the Home Cook Book Summary :

Learn the Secrets to Great Cooking without Going to Cooking School Reaching your full culinary potential takes more than just starting with high-quality ingredients and following a solid recipe. You also need to learn proper technique, master essential kitchen tools and know the secrets to great cooking that all chefs learn in culinary school. Chef Michelle Doll shines new light on familiar tools such as rolling pins, sheet pans, skillets, Dutch ovens, blenders, mixers, pressure cookers and more in this comprehensive, readable and entertaining guide. Her exceptional recipes demonstrate these techniques in action. Learn why a tapered French rolling pin is the best tool for rolling out dough, and then use it to make the flakiest pastry for Prime Time Fruit Galette. Follow Michelle as she delves into what she calls the stovetop–sauté pan matrix and make Better Than Take-Out Teriyaki Chicken that will have you taking your favorite Chinese restaurant off of speed dial. You’ll also learn some surprising techniques for using your kitchen tools in new ways, making tender Grape Shallot Focaccia in a cast-iron skillet, Peanut Butter Jelly Quick Bread in a blender and Slow and Easy French Onion Soup in a Dutch oven (you won’t be tied to the stovetop stirring caramelized onions every five minutes—genius!). With the perfect blend of fresh kitchen science and delicious examples of that science in action, this book is a must-read for kitchen geeks and everyday home cooks alik

Book: Lateral Cooking


The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce.

  • Author : Niki Segnit
  • Publisher : Bloomsbury Publishing USA
  • Release : 05 November 2019
  • Category: Cooking
  • Pages : 612
  • ISBN 13 : 9781635574418

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Book Lateral Cooking
Score: 5
From 1 Ratings

Lateral Cooking Book Summary :

A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

Book: Jacques P pin Heart and Soul in the Kitchen


For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

  • Author : Jacques Pépin
  • Publisher : Houghton Mifflin Harcourt
  • Release : 06 October 2015
  • Category: Cooking
  • Pages : 448
  • ISBN 13 : 9780544301986

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Book Jacques P  pin Heart and Soul in the Kitchen
Score: 4
From 4 Ratings

Jacques P pin Heart and Soul in the Kitchen Book Summary :

In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

Book: By the Sea


In this stunning book, intuition and instinct meet modern science as the therapeutic benefits of being in, on or by the sea are explained and explored, and how, if we look after the oceans they will, in turn, look after us.

  • Author : Dr Deborah Cracknell
  • Publisher : Aster
  • Release : 21 March 2019
  • Category: Nature
  • Pages : 192
  • ISBN 13 : 9781783253265

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Book By the Sea
Score: 5
From 1 Ratings

By the Sea Book Summary :

In this stunning book, intuition and instinct meet modern science as the therapeutic benefits of being in, on or by the sea are explained and explored, and how, if we look after the oceans they will, in turn, look after us. There is something about the vastness of the oceans, which are significantly larger than the continents combined, that has drawn humans in a significant way since the beginning of coastal communities. Throughout history, people have gravitated to live near the sea, it is part of the survival instinct. Water also has huge cultural and spiritual significance for people through the ages and for centuries we looked to the sand and surf as a fully-stocked medicine cabinet. Despite the widespread intuitive feeling that being by the water makes us happier and healthier, there hasn't been much scientific evidence to quantify this connection. Until now. Environmental psychology is the study of how the natural environment makes us feel, think and behave, and scientists in this area are discovering the tangible benefits of breathing in the fresh sea air. Reasons to spend time by the sea: 1. Just looking at the sea can promote reductions in heart rate and improvements in mood. 2. The negative ions in sea air accelerate your ability to absorb oxygen, and balance your seratonin levels. 3. The bracing climate is especially beneficial to the respiratory organs and the skin, and also improves circulation and strengthens the body's defences. 4. Spending time by the sea promotes better mental health. 5. When you are by the sea you are more likely to exercise.

Book: Michael s Genuine Food


James Beard Award–winning chef, Michael Schwartz now shares the approachable, sought-after recipes that garnered national praise for his Miami restaurant with home cooks everywhere.

  • Author : Michael Schwartz
  • Publisher : Clarkson Potter
  • Release : 22 February 2011
  • Category: Cooking
  • Pages : 256
  • ISBN 13 : 9780307952165

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Book Michael s Genuine Food

Michael s Genuine Food Book Summary :

James Beard Award–winning chef, Michael Schwartz now shares the approachable, sought-after recipes that garnered national praise for his Miami restaurant with home cooks everywhere. Michael focuses on sourcing exceptional ingredients and treating them properly—which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren’t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes—from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde—come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael’s favorite drinks, you’ll have everything you need for the perfect dinner at home. With seventy full-color photographs and abundant ingredient tips to help make the most of what’s freshest at the market, Michael’s Genuine Food is a guide you’ll return to time and time again for meals that will slip everyone into a state of genuine contentment.

Book: Makers Paris


Meet the extraordinary community of artisans and creative entrepreneurs making their mark on Paris today. This inspirational guide introduces you to the locals behind thirty-five of Paris's unique shops, studios, and more.

  • Author : Kate van den Boogert
  • Publisher : Prestel Publishing
  • Release : 16 January 2022
  • Category: Artisans
  • Pages : 256
  • ISBN 13 : 3791386220

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Book Makers Paris

Makers Paris Book Summary :

Meet the extraordinary community of artisans and creative entrepreneurs making their mark on Paris today. This inspirational guide introduces you to the locals behind thirty-five of Paris's unique shops, studios, and more. Through beautifully illustrated spreads, immerse yourself in the daily practices of diverse creatives including fashion designer Isabel Marant; baker Apollonia Poilâne, whose sourdough loaves are the toast of the city; fourth-generation art supplier Sophie Sennelier; Palais-Royal shoe designer Pierre Hardy; jet-setting street artist and hotelier André Saraiva; bookseller Sylvia Whitman who continues her father's literary heritage with flair; French cocktail expert Franck Audoux; the duo behind ecological sneaker brand Véja; the inventor of the bistronomy movement Yves Camdeborde; plus a host of chocolatiers, florists, cheesemakers, patissiers, stationers, and more. Each maker links to the next with a personal introduction that adds insight to how these interconnected communities thrive and grow together. You'll get to know each maker--their tools, practices, passions, histories, inspirations, and work environments. Makers Paris takes you inside their businesses to show you how they invent, craft, and sell their wares, and demonstrates in the process how each maker's own passions and talents splendidly intersect with their city's hunger for quality, style, and substance. Whether you're planning a trip to Paris, looking for inspiration, or just wondering what's hot in the City of Lights, this thrilling tour will leave you inspired, satisfied...and hungry for more.

Book: On Food and Cooking


For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations.

  • Author : Harold McGee
  • Publisher : Simon and Schuster
  • Release : 20 March 2007
  • Category: Cooking
  • Pages : 896
  • ISBN 13 : 9781416556374

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Book On Food and Cooking
Score: 4.5
From 52 Ratings

On Food and Cooking Book Summary :

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Book: Island Zombie


Island Zombie is a meditation on being present. It vividly conveys Horn’s experiences, from the deeply profound to the joyful and absurd.

  • Author : Roni Horn
  • Publisher : Princeton University Press
  • Release : 22 December 2020
  • Category: Art
  • Pages : 256
  • ISBN 13 : 9780691208978

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Island Zombie Book Summary :

An evocative chronicle of the power of solitude in the natural world I’m often asked, but have no idea why I chose Iceland, why I first started going, why I still go. In truth I believe Iceland chose me.—from the introduction Contemporary artist Roni Horn first visited Iceland in 1975 at the age of nineteen, and since then, the island’s treeless expanse has had an enduring hold on Horn’s creative work. Through a series of remarkable and poetic reflections, vignettes, episodes, and illustrated essays, Island Zombie distills the artist’s lifelong experience of Iceland’s natural environment. Together, these pieces offer an unforgettable exploration of the indefinable and inescapable force of remote, elemental places, and provide a sustained look at how an island and its atmosphere can take possession of the innermost self. Island Zombie is a meditation on being present. It vividly conveys Horn’s experiences, from the deeply profound to the joyful and absurd. Through powerful evocations of the changing weather and other natural phenomena—the violence of the wind, the often aggressive birds, the imposing influence of glaciers, and the ubiquitous presence of water in all its variety—we come to understand the author’s abiding need for Iceland, a place uniquely essential to Horn’s creative and spiritual life. The dramatic surroundings provoke examinations of self-sufficiency and isolation, and these ruminations summon a range of cultural companions, including El Greco, Emily Dickinson, Judy Garland, Wallace Stevens, Edgar Allan Poe, William Morris, and Rachel Carson. While brilliantly portraying nature’s sublime energy, Horn also confronts issues of consumption, destruction, and loss, as the industrial and man-made encroach on Icelandic wilderness. Filled with musings on a secluded region that perpetually encourages a sense of discovery, Island Zombie illuminates a wild and beautiful Iceland that remains essential and new.

Book: John Ash Cooking One on One


Presents standard cooking techniques with an emphasis on ingredients and flavor-makers, along with detailed instructions and basic recipes that can be used to come up with more complex dishes.

  • Author : John Ash
  • Publisher : Clarkson Potter Publishers
  • Release : 16 January 2022
  • Category: Cooking
  • Pages : 337
  • ISBN 13 : 060960967X

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Book John Ash   Cooking One on One

John Ash Cooking One on One Book Summary :

Presents standard cooking techniques with an emphasis on ingredients and flavor-makers, along with detailed instructions and basic recipes that can be used to come up with more complex dishes.

Book: The Gin Dictionary


But with a gin revolution currently sweeping the world, it has never been a more fascinating - and complex - subject. The Gin Dictionary is the gin-drinker's guide to this special spirit.

  • Author : David T. Smith
  • Publisher : Mitchell Beazley
  • Release : 05 April 2018
  • Category: Cooking
  • Pages : 256
  • ISBN 13 : 9781784724894

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Book The Gin Dictionary

The Gin Dictionary Book Summary :

"Comprehensive...will enhance your gin appreciation" - The New York Times An A-Z compendium of everything you need to know about gin, from botanicals to the perfect G&T. Includes 20 gin cocktail recipes. Gin is the spirit of the moment, the discerning drinker's tipple of choice. But with a gin revolution currently sweeping the world, it has never been a more fascinating - and complex - subject. The Gin Dictionary is the gin-drinker's guide to this special spirit. With hundreds of entries covering everything from history, ingredients and distilling techniques to flavour notes, cocktails and the many varieties of gin around the world, award-winning gin expert David T. Smith explores the key factors behind your drink.