Author : Anthony Bourdain
Publisher : A&C Black
Page : 306 pages
File Size : 40,53 MB
Release : 2010-06-07
Category : Biography & Autobiography
ISBN : 1408809141
Anthony Bourdain's long-awaited sequel to Kitchen Confidential, the worldwide bestseller.
Author : Lesley Marden
Publisher : Createspace Independent Publishing Platform
Page : 104 pages
File Size : 14,69 MB
Release : 2012-11-20
Category : Body, Mind & Spirit
ISBN : 9781481043502
A new day is dawning and people all over the world are becoming more aware of spirits and spirituality and how it all fits in with our daily existence here on Earth. There are spirits and angels around you everyday. In "Medium, Rare," author Lesley Marden describes growing up with a heightened awareness of the spiritual and paranormal world around her. In fascinating descriptions and uplifting insights, she shares her life through the pages of this book.
Author : Steven Raichlen
Publisher : Workman Publishing
Page : 514 pages
File Size : 36,74 MB
Release : 2011-11-01
Category : Cooking
ISBN : 0761170413
Now Steven Raichlen's written the bible behind the Barbecue! Bible. A full-color, photograph-by-photograph, step-by-step technique book, "How to Grill" gets to the core of the grilling experience by showing and telling exactly how it's done. With more than 1,000 photographs and lively writing, here are over 100 techniques, from how to set up a three-tiered fire to how to grill a prime rib, a porterhouse, a pork tenderloin, or a chicken breast. There are techniques for smoking ribs, cooking the perfect burger, rotisserieing a whole chicken, barbecuing a fish; for grilling pizza, shellfish, vegetables, tofu, fruit, and s'mores. Bringing the techniques to life are over 100 all-new recipes -- Beef Ribs with Chinese Spices, Grilled Side of Salmon with Mustard Glaze, Prosciutto-Wrapped, Rosemary-Grilled Scallops -- and hundreds of inside tips.
Author : Gordon Ramsay
Publisher : Grand Central Publishing
Page : 453 pages
File Size : 12,91 MB
Release : 2021-11-02
Category : Cooking
ISBN : 1538707829
Packed with recipes that are max 10 minutes to prep and 10 minutes to cook, RAMSAY IN 10 is your new everyday cookbook. In Ramsay in 10, superstar chef, Gordon Ramsay, returns with 100 new and delicious recipes inspired by his YouTube series watched by millions across the globe – you’ll be challenged to get creative in the kitchen and learn how to cook incredible, flavorsome dishes in just ten minutes. Whether you need something super quick to assemble, like his Microwave Sticky Toffee Pudding, or you’re looking to impress the whole family, with a tasty One Pan Pumpkin Pasta or some Chicken Souvlaki – these are recipes guaranteed to become instant classics and with each time you cook, you'll get faster and faster with Gordon's shortcuts to speed up your cooking, reduce your prep times and get the very best from simple, fresh ingredients. 'When I'm shooting Ramsay in 10, I'm genuinely full of excitement and energy because I get to show everyone how to really cook with confidence. It doesn't matter if it takes you 10 minutes, 12 minutes or even 15 minutes, to me, it's about sharing my 25 years’ of knowledge, expertise and hands-on experience, to make everyone feel like better, happier cooks.' -- Gordon Ramsay This is fine food at its fastest and fast food at its finest.
Author : Ian Brown
Publisher : Plume Books
Page : 292 pages
File Size : 26,30 MB
Release : 1995
Category : Psychology
ISBN : 9780452274495
Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Page : 1645 pages
File Size : 15,87 MB
Release : 2015-09-21
Category : Cooking
ISBN : 0393249867
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author : Gordon Ramsay
Publisher : Grand Central Publishing
Page : 322 pages
File Size : 37,40 MB
Release : 2013-04-09
Category : Cooking
ISBN : 145552526X
Cook with confidence and find inspiration with Gordon Ramsay's fun, delicious recipes for novice cooks and experienced chefs alike. Based on a new cooking show, this book will give experienced as well as novice cooks the desire, confidence and inspiration to get cooking. Ramsay will offer simple, accessible recipes with a "wow" factor. Gordon has travelled the world from India and the Far East to LA and Europe, and the recipes in this book will draw all these culinary influences together to show us simple, vibrant and delicious recipes that reflect the way we eat today. For example: Miso braised salmon fillet with Asian vegetables, Pork and Bacon slider with home made bbq sauce, Curried Sweetcorn Soup, Wild Mushroom Risotto Arrancini, and Baked Lemon Cheesecake with Raspberries. Each chapter will concentrate on a different area of cooking--from the classics to the secret of cooking with Chili and spice, through roasting, baking, and helpful sections on cooking good food for less and cooking for a crowd. Woven into the book will be useful tricks and tips--from ways to save time and money, to cleaning and prepping ingredients, to pan frying like a pro. Stuffed full of delicious recipes, invaluable tips and lashings of Gordon's trademark cheeky wit, Gordon Ramsay's Home Cooking is the ultimate cooking lesson from the ultimate chef.
Author : Richard Matheson
Publisher : RosettaBooks
Page : 113 pages
File Size : 49,94 MB
Release : 2011-05-14
Category : Body, Mind & Spirit
ISBN : 0795316941
The celebrated author of Stir of Echoes and Hell House offers a fascinating exploration of parapsychology and its history. In Mediums Rare, horror and science fiction novelist Richard Matheson shares a personal project inspired by his lifelong interest in all things paranormal. Here is a brief account of psychic beginnings, covering subjects like telepathy, ESP, paranormal activity, and more. Parapsychology, today, utilizes highly advanced methodology. It has, long since, left behind the era of dim-lit parlors and spiritual melodramatics. It is, now, a completely legitimate field of study based upon precise and sophisticated test procedures. But it began quite differently. Matheson takes readers on a journey through paranormal history, beginning in Greek antiquity and making his way toward renowned American psychic Edgar Cayce. Along the way, he recounts episodes like the Margaret and Kate Fox, young sisters who, in 1848, convinced others they were in touch with ghosts in a haunted house. There’s also Civil War-era medium Nettie Colburn who aided President Lincoln and may have channeled Daniel Webster. Other episodes include New England mediums “Mrs. Leonard and Mrs. Piper” and the great magician Harry Houdini. “Fans of parapsychology or of Matheson’s other works should enjoy this lively exploration of great topics that inform the genre and have become legendary.”—Publishers Weekly
Author : Scott R. Taylor
Publisher : Xlibris Corporation
Page : 610 pages
File Size : 32,98 MB
Release : 2012-09
Category : Cooking
ISBN : 147971125X
Hello my name is Scott R. Taylor. For many years I have wanted a cook book that not only gives me recipes but shows and tells me the things I need to know to make food items I could be proud to serve. So I decided to make my own. One of the things I love in life is to eat good food. When I’m growing up, mom and dad’s along with grandmas cooking was always the world’s best and in my mind nobody could top them. I was born in the early 1950’s in a middle class family on the south side of Chicago. Father was from Tennessee and Mother from Ohio. So that gave me my fi rst look at fusion cooking as I knew it. By the time I hit my early teens, I learned I could not eat out every meal, so I desired to learn to cook. My passion for food grew into a 45 year career. By trial and error, cooking with other chefs, learning from friends and trying many types of cooking jobs, I have learned something new. As many of us do many things in our life, my time in the Navy, working in diners, fi ne food, major hotels, off shore oil rigs and even retirement homes have taught me every aspect of food. I could not afford to go to culinary school so I learned by doing. Read a cook book, taste the spices, ask friends, but if you like to cook and eat - GET UP AND DO IT. Living in Las Vegas to me is the best. World class food and chefs, food from around the world. This is good life for me. I hope you enjoy this book and that it answers what or want to know about cooking. Please enjoy cooking, eating and life the way that I have.
Author : Mark Schatzker
Publisher : Penguin
Page : 281 pages
File Size : 21,43 MB
Release : 2010-04-29
Category : Cooking
ISBN : 1101190108
The definitive book on steak has never been written-until now "Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence-Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley-where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs-a breed revived by the Nazis after four hundred years of extinction-Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate. Reminiscent of both Bill Bryson's and Bill Buford's writing, Steak is a warm, humorous, and wide-ranging read that introduces a wonderful new travel and food writer to the common table.
