Author : Selçuk Terzi
Publisher : Selçuk Terzi
Page : 11 pages
File Size : 31,71 MB
Release :
Category : Cooking
ISBN :
Kitchen Mishaps Understanding the Common Reasons for Cooking Failures
Author : Christian F. Puglisi
Publisher : Ten Speed Press
Page : 450 pages
File Size : 31,56 MB
Release : 2014-11-11
Category : Cooking
ISBN : 1607746492
Written as a series of interconnected essays—with recipes—Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.
Author : Andrew Dornenburg
Publisher : Van Nostrand Reinhold Company
Page : 358 pages
File Size : 10,53 MB
Release : 1995
Category : Business & Economics
ISBN :
"What an extraordinary book! Pain, gain, joy, pathos, and the aroma of braised short ribs. It made me want to open (God forbid!) another restaurant. I never thought anyone could capture the magic and mission of being a chef, but theyve done it!" Barbara Tropp, Chef-Owner, China Moon Cafe "An unusually comprehensive book, immensely readable, at once passionate and coherent, probing and well-informed. For anyone interested in the historic coming of age of the professional American kitchen, this is a requisite buy." Michael and Ariane Batterberry, Founding Editors and Associate Publishers of Food Arts "Finally, a book that lets chefs speak for themselves! An insightful look at the complex life of a professional chef in the 90s. Fascinating portraits of the people who have defined American cuisinewho they are and how they got to be where they are today. Anyone who is interested in becoming a chef will find this book invaluablethis is what it takes to make it." Mark Miller, Chef-Owner, Coyote Cafe and Red Sage "After reading this book, I understand that becoming an outstanding leader is not very different from becoming a chef. Both roles require passion, discipline, authenticity, and an experimental attitude. On top of that, organizing a kitchen may be as difficult as organizing any business. Not only will present and future chefs and restaurateurs want to read this book, but anyone with a taste for excellent cooking and excellent leadership will find something of interest on every page." Warren Bennis, Distinguised Professor of Business Administration at the University of Southern California and Author, On Becoming a Leader and Leaders "Becoming a Chef is a marvelous book for the interested home cook as well as the aspiring chef. Like great wines with great food, there are great dishes and a great education here." Robert Mondavi, Founder, Robert Mondavi Winery
Author : Dana Cowin
Publisher : Harper Collins
Page : 556 pages
File Size : 46,96 MB
Release : 2014-10-14
Category : Cooking
ISBN : 0062305913
The editor-in-chief of Food & Wine shares reliable recipes and straightforward kitchen advice from the pros in this accessible-for-all cookbook. For years, Dana Cowin kept a dark secret: From meat to vegetables, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted to make. Now, in this cookbook confessional, the vaunted first lady of food and exceptional entertainer finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including Mario Batali, Alex Guarnaschelli, and Tom Colicchio, among many others—Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high “yum” factor, a few key ingredients, and a simple trick that makes it special. With every dish, she acquires a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong. Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen will inspire anyone who loves a good meal but fears its preparation. Featuring gorgeous full-color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen-phobics overcome their reluctance, with delicious results.
Author : Victor Gourmand
Publisher : Online Trendy Store
Page : 37 pages
File Size : 28,92 MB
Release :
Category : Cooking
ISBN :
Cooking is a skill that can bring great pleasure and satisfaction. Yet, it's not always easy to get it right. Many people make common mistakes in the kitchen that can affect the taste, texture, and quality of their meals. These mistakes can be simple oversights, such as not prepping ingredients before cooking, or more significant issues, such as overcooking or undercooking food. The good news is that these mistakes can be easily avoided with a bit of knowledge and preparation. In this book, we will explore the most common mistakes that anyone can make in the kitchen and provide practical tips and advice on how to avoid them. For instance, one of the most common mistakes is not prepping ingredients before cooking. Prepping ingredients involves washing, peeling, chopping, and measuring out all the ingredients you will need before you start cooking. This will make the process of cooking much easier and less stressful by ensuring that you have everything you need on hand and prepared. Another common mistake is overcooking or undercooking food. This can be caused by a variety of factors, including using the wrong cooking method, not using a thermometer to check the temperature of the food, or simply not paying attention to the cooking time. Overcooked or undercooked food can be tough, dry, or even dangerous to eat, so it's essential to get the cooking time and temperature just right. Other common mistakes include using dull knives, not measuring ingredients accurately, ignoring the importance of seasoning, not tasting food as you go, crowding the pan or oven, failing to plan, and not cleaning up as you cook. It's essential to remember that cooking is a learning process, and it takes time and practice to become proficient. You can become a more skilled cook by being aware of these common mistakes and avoiding them. The suggestions and guidance in this book will enable you to prepare delectable meals that you can be proud of, whether you're preparing them for yourself, your family, or guests.
Author : Maggie Shi
Publisher : The Countryman Press
Page : 227 pages
File Size : 37,31 MB
Release : 2016-10-04
Category : Cooking
ISBN : 1581575572
Old school favorites—snacks, sides, mains, sweets, and more—adapted for the slow cooker Slow cooker food conjures images of meat and potatoes—using a different sauce every day doesn’t hide the fact that it’s pot roast again. But who has time for incredibly complex recipes with dozens of ingredients? Home cooks can take back the slow cooker with these midcentury family favorites, updated for today’s tastes and adapted to make ahead of time and cook all day. With an eye toward entertaining, these recipes come together in a flash with zero time spent standing over the stove. Artichoke Red Pepper Dip Molasses Baked Beans Brown Sugar Cider Ham Banana Caramel Cake Spicy Hot Chocolate There’s a recipe for any occasion—from weeknight dinners to impromptu parties to festive holiday meals—and they will please even the pickiest eater.
Author : Sam Sifton
Publisher : Ten Speed Press
Page : 258 pages
File Size : 17,43 MB
Release : 2021-03-16
Category : Cooking
ISBN : 1984858483
NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
Author : Shane Mushambi
Publisher : Independently Published
Page : 60 pages
File Size : 14,23 MB
Release : 2019-06-14
Category :
ISBN : 9781073755141
What would you try if you knew that even with your mistakes, you would succeed?In Beyond the Kitchen, we learn how to cook up success despite life's mistakes. No one is perfect. Still, the fear of failure stops many from even trying. Everyone makes bad decisions and takes a few missteps. Those who learn from their errors and rise above them are destined to succeed. Be inspired as these two baking icons share their mistakes and the lessons they learned from them.
Author : Nicolaus Balla
Publisher : Chronicle Books
Page : 373 pages
File Size : 30,80 MB
Release : 2014-11-25
Category : Cooking
ISBN : 1452132356
Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine—co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt—is obsessed over by locals and visitors, critics and chefs. It is a restaurant that defies categorization, but not description: Everything is made in-house and layered into extraordinarily flavorful food. Helmed by Nick Balla and Cortney Burns, it draws on time-honored processes (such as fermentation, curing, pickling), and a core that runs through the cuisines of Central Europe, Japan, and Scandinavia to deliver a range of dishes from soups to salads, to shared plates and sweets. With more than 150 photographs, this highly anticipated cookbook is a true original.
Author : Alex Guarnaschelli
Publisher : Clarkson Potter
Page : 338 pages
File Size : 45,3 MB
Release : 2020-10-13
Category : Cooking
ISBN : 0593135091
Through 150 decadent and smart recipes, the Food Network icon explores how the relationships with her family have shaped her as a chef and home cook. “Each recipe overflows with love and purpose, technique and soul, and, most of all, genuine joy for nourishing the people in your life who matter most.”—Gail Simmons, food expert, TV host, and author of Bringing it Home NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD NETWORK Growing up with a legendary cookbook-editor mother and a food-obsessed father, Alex Guarnaschelli has always loved to cook. Now, with a daughter of her own, food and cooking mean even more to Alex—they are a way for her to share memories, such as shopping in Little Italy with her father for cured meats and aged cheeses, and tasting the recipes her mom would make from the cookbooks of the iconic authors she worked with. And, more than anything, cooking is what Alex and her daughter, Ava, most love to do together. In Cook with Me, Alex revives the recipes she grew up with, such as her mom’s chicken with barbecue sauce and her dad’s steamed pork dumplings, offers recipes for foods that she wishes she grew up with, such as comforting and cheesy baked ziti, and details dishes new to her repertoire, including sheet pan pork chops with spicy Brussels sprouts and a roasted sweet potato salad with honey and toasted pumpkin seeds. From meatballs two ways (are you a Godfather or a Goodfellas person?) to the blueberry crumble her mom made every summer, Alex shares recipes and insights that can come only from generations of collective experience. These recipes reflect the power that food has to bring people together and is a testament to the importance of sustaining traditions and creating new ones.
