The New Food Lover’s Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You

HarperCollins e-books - Find all the answers you'll ever need to a universe of cooking quandaries and questions on hundreds of subjects, beverages, including foods, cooking techniques, kitchen equipment, entertaining ideas and smart ways to use leftovers. Both experienced and novice cooks will love this A-to-Z guide packed with more than 6, 000 tips, shortcuts and other culinary wisdom cookbooks never tell you.

. Plus, there are loads of quick and easy reference charts, a handy system of cross-referencing and well over a hundred shorthand-style recipes.

The Complete Milk Street TV Show Cookbook 2017-2019: Every Recipe from Every Episode of the Popular TV Show

Little, Brown and Company - You'll get to enjoy dozens of delectable dishes, such as:thai fried ricecacio e pepecharred brussels SproutsHarissa Roasted PotatoesCape Malay Chicken CurryAnd even Central Mexican Guacamole and Israeli Hummus -- classics with a twist!Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and 21st-century desserts--this cookbook will deliver big flavors fast and change the way you cook forever.

Welcome to the new home cooking. Welcome to Milk Street. Cooking doesn't have to be a chore: get ready for fresh and familiar flavors and elevate your cooking with all 225+ easy, healthy recipes from the hit TV show. Featuring every recipe from every episode of the show, this cookbook is the perfect kitchen companion for every occasion and the ultimate guide to high-quality and low-effort cuisine.

The Complete Milk Street TV Show Cookbook 2017-2019: Every Recipe from Every Episode of the Popular TV Show - Packed with creative, comforting flavors and prepared with simple and smart techniques, these recipes are instant classics.

Cook's Illustrated Baking Book

America's Test Kitchen - Recipes range from easy drop cookies and no-knead bread to more ambitious authentic croissants and dacquoise and the trademark test kitchen expertise shines through each one. The recipes in this book represent all the wisdom of the bakers that came before us as well as all we've learned through literally thousands of trial-and-error sessions in our kitchens.

. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, how we found three ways to squeeze more lemon flavor into our Lemon Bundt Cake, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible Cheese Bread, and how to keep the best Buttermilk Waffles your family will ever taste warm and crispy.

Cook's Illustrated Baking Book - An illustrated baking basics chapter at the front of the book provides information on key ingredients and equipment and lays the groundwork for a lifetime of baking success. Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine. The cook’s illustrated baking book has it all—definitive recipes for all your favorite cookies, pies, cakes, and more, tarts, breads, pizza, along with kitchen-tested techniques that will transform your baking.

A shopping guide at the back recommends our favorite brands.

Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World

America's Test Kitchen - That may sound intimidating, convenient, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, and hands-off way to cook. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.

Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. Sous vide for everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes.

Sous Vide for Everybody: The Easy, Foolproof Cooking Technique That's Sweeping the World - Originally from the french for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg.

How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More

America's Test Kitchen - With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting. Roast: it's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume.

In how to roast everything, exploring the many ways to coax big, seafood, bold flavor out of poultry, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, fruits, meat, and vegetables alike. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal.

How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More - With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. With weeknight-friendly options like pan-roasted chicken with shallot-thyme sauce and oven-roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, Corn, family-friendly dishes to choose from.

Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How and why do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights.

Meat: A Kitchen Education

Ten Speed Press - Whether you’re planning a quick turkey cutlet dinner, or holiday prime rib feast, sunday pot roast supper, almonds, you’ll find it in meat along with: roast chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, casual hamburger cookout, and Saffron; Terrine of Foie Gras; and more.

No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. Instruction begins with an informative summary of meat cooking methods: sautéing, braising, broiling, grilling, stir-frying, frying, roasting, smoking, poaching, and barbecuing.

Peterson completes the book with a selection of homemade sausages, terrines, pâtés, and broths that are the base of so many dishes. Meat: a kitchen education is award-winning author james peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.

Meat: A Kitchen Education - Along the way, gravies, he shares his secrets for perfect pan sauces, and jus. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.

This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 james beard cookbook Award – Single Subject Category.

The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make

America's Test Kitchen - A 25-page manual teaches the basics of cooking for two, smart storage tricks help extend freshness of key ingredients, including clever shopping strategies to reduce waste, and our picks for the most useful kitchen equipment for any two-person household.650 recipes for everything You'll Ever Want to Make.

We'll also give you options when you're short on time. Because smaller families shouldn't have to rely on recipes built for four or six, America's Test Kitchen has reengineered 650 of our best recipes to serve just two. This comprehensive cookbook takes the guesswork out of cooking for two so you can be sure that anything you want to make—from Classic Beef Stew to Lasagna to a mini batch of Fudgy Brownies or a Fluffy Yellow Layer Cake—will come out right and perfectly proportioned every time.

The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make - Over the years we've discovered that scaling down a recipe isn't as simple as cutting the ingredients in half—cooking times, temperatures, and equipment need to be adapted as well. 150 recipes, including chicken saltimbocca and Pan-Seared Rib-Eye Steaks with Sweet-Tart Red Wine Sauce, can be on the table in 30 minutes or less.

For those times when you want healthier fare, we've provided more than 100 recipes labeled "Light" such as Provencal Vegetable Soup and Poached Shrimp Salad with Avocado and Grapefruit, each with nutritional information listed in an easy-to-read chart in the back of the book. And we include chapters on for-two slow cooking, grilling, quick breads, and baking pies, cakes, and cookies.

Modern Sauces: More than 150 Recipes for Every Cook, Every Day

Chronicle Books LLC - Martha holmberg was trained at La Varenne and is an award-winning food writer. Her look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire.

More than 100 recipes for sauces range from standards such as béarnaise, caramelized onion coulis, hollandaise, and marinara to modern riffs such as maple-rum sabayon, and coconut-curry spiked chocolate sauce. This is the ebook for cooks who want to take their cooking to a whole new level. An additional 55 recipes use the sauces to their greatest advantage, complementing meat or fish, beautifying pasta, or elevating a cake to brilliant.

Modern Sauces: More than 150 Recipes for Every Cook, Every Day - . Modern sauces is both an inspiration and a timeless reference on kitchen technique.

Levant: New Middle Eastern Flavours

Kyle Books - But here rawia takes it a step further by focusing on dishes that are naturally vegetarian or vegan and gluten-free, as well as meat dishes where vegetables take the leading role. These are the very best of the dishes she has developed over the last twenty years in her New York City restaurant for the contemporary palate.

Levant explores the sensational cross-cultural possibilities of culinary exchange; it sets the path for the future of Middle Eastern cooking. In levant, she offers more than 100 recipes that represent a new modern style. Relying on a traditional pantry including olive oil, tahini, za'atar, sumac, she updates classic flavour profiles to dazzling effect.

Levant: New Middle Eastern Flavours - These recipes represent the way more and more people eat and cook today. She believes one of the greatest assets of Middle Eastern cuisine is its inherent fluidity, its remarkable capacity to adapt and transform over time. The mediterranean diet has always been a healthy one, with so many of what we now call `superfoods' at its base.

Among them are cauliflower `steak' with pomegranate Molasses, Jerusalem Artichoke and Beef Stew, Roasted Beetroot Hummus, Peppers with Walnut Stuffing and Freekeh and Butternut Squash Salad.

Mastering the Art of Japanese Home Cooking

Ecco - Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. In mastering the art of japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef morimoto reveals the magic of authentic Japanese food—the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions.

Whatever the recipe, chef morimoto reveals the little details—the right ratios of ingredients in sauces, the proper order for adding seasonings—that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact. Photography by Evan Sung. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips.

Mastering the Art of Japanese Home Cooking - From revelatory renditions of classics like miso soup, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, nabeyaki udon, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before.

But legendary chef masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. The revered iron chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Ten Speed Press - Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives—enabling them to bake the breads they love in the time they have available—make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results.

From portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. In flour water salt yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker.