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The Essential Thomas Keller

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The Essential Thomas Keller

The Essential Thomas Keller Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2010-10-01
ISBN : 1579654371
Language : En, Es, Fr & De

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Book Description :

Brings together the author's two acclaimed, award-winning cooking tomes--The French Laundry Cookbook and Ad Hoc at Home--into a single slipcased boxed set.

The French Laundry Cookbook

The French Laundry Cookbook Book
Author : Thomas Keller
Publisher : Artisan
Release : 1999-11-01
ISBN : 9781579651268
Language : En, Es, Fr & De

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Book Description :

2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

The Essential New York Times Cookbook Classic Recipes for a New Century

The Essential New York Times Cookbook  Classic Recipes for a New Century Book
Author : Amanda Hesser
Publisher : W. W. Norton & Company
Release : 2010-10-25
ISBN : 0393247678
Language : En, Es, Fr & De

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Book Description :

A New York Times bestseller and Winner of the James Beard Award: All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

The Gluten Free Revolution

The Gluten Free Revolution Book
Author : Jax Peters Lowell
Publisher : Holt Paperbacks
Release : 2015-02-03
ISBN : 0805099549
Language : En, Es, Fr & De

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Book Description :

An expanded, revised, and exhaustively updated 20th anniversary edition of the book that fired the first shot—a comprehensive and entertaining guide to living gluten-free Way ahead of its time, the original edition of this book, Against the Grain, was the first book of its kind: a funny, supportive, and absolutely essential handbook for gluten-free living. With two successful editions and countless devoted fans, this book has helped thousands of gluten-free readers follow their diets with creativity, resourcefulness, and, always, good humor. The Gluten-Free Revolution is fully revised and updated with the newest resources and information, and is packed with authoritative, practical advice for every aspect of living without gluten. With her signature wit and style, Lowell guides readers through the intricacies of shopping; understanding labels, from cosmetics to prescription drugs; strategies for eating out happily and preparing food safely at home; advice about combining gluten-free eating with any other diet, like gluten-free-paleo and gluten-free-dairy-free; negotiating complicated emotional and interpersonal reactions to your new diet; and includes fabulous gluten-free recipes from the best chefs in the world, including Thomas Keller, Rick Bayless, Alice Waters, Bobby Flay, and Nigella Lawson, among many others. The Gluten-Free Revolution remains the ultimate and indispensable resource for navigating your gluten-free life.

Fodor s Napa and Sonoma

Fodor s Napa and Sonoma Book
Author : Fodor's Travel Guides
Publisher : Fodor's Travel
Release : 2019-06-25
ISBN : 1640971394
Language : En, Es, Fr & De

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Book Description :

For a limited time, receive a free Fodor's Guide to Safe and Healthy Travel e-book with the purchase of this guidebook! Go to fodors.com for details. Ready to experience Napa and Sonoma? The experts at Fodor’s are here to help. Fodor’s Napa and Sonoma travel guide is packed with customizable itineraries with top recommendations, detailed maps of Napa and Sonoma, and exclusive tips from locals. Whether you want to taste outstanding wines, eat at great restaurants, or pamper yourself at a spa, this up-to-date guidebook will help you plan it all out. This new edition has been FULLY-REDESIGNED with a new layout and beautiful images for more intuitive travel planning! Fodor’s Napa and Sonoma includes: • AN ULTIMATE EXPERIENCE GUIDE that visually captures the top highlights of Napa and Sonoma. • SPECTACULAR COLOR PHOTOS AND FEATURES throughout. • INSPIRATIONAL “BEST OF” LISTS that identify the best things to see, do, eat, drink, and more. • MULTIPLE ITINERARIES for various trip lengths to help you maximize your time. • DETAILED MAPS to help you plot your itinerary and navigate confidently. • EXPERT RECOMMENDATIONS ON HOTELS AND RESTAURANTS with options for every taste. • TRIP PLANNING TOOLS AND PRACTICAL TIPS including guides to getting around, saving money and time, beating the crowds; and a calendar of festivals and events. • LOCAL INSIDER ADVICE on where to find under-the-radar gems. • HISTORICAL AND CULTURAL OVERVIEWS to add perspective and enrich your travels. • SPECIAL CHAPTER on Visiting the Wineries with a step-by-step look at wine touring and wine production from field to bottle, along with tips for tasting, and a "winespeak" glossary to help tasters get the most out of any visit. • COVERS: Napa, Yountville, St. Helena, Calistoga, Sonoma, Healdsburg, Geyserville, and more. ABOUT FODOR'S AUTHORS: Each Fodor's Travel Guide is researched and written by local experts. Fodor’s has been offering expert advice for all tastes and budgets for over 80 years. Planning on visiting the rest of California? Check out Fodor’s California, Fodor’s Northern California, and Fodor’s Southern California. For specific cities, check out Fodor’s San Francisco, Fodor’s San Diego with North County and Fodor’s Los Angeles.

The Essential Book of Fermentation

The Essential Book of Fermentation Book
Author : Jeff Cox
Publisher : Penguin
Release : 2013-07-02
ISBN : 1101609079
Language : En, Es, Fr & De

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Book Description :

The country’s leading expert on organic food delivers the ultimate guide to the new culinary health movement—feasting on fermented probiotics, from artisanal cheese to kimchi. In his extensive career as a bestselling cookbook author and TV garden-show host, Jeff Cox has always been keenly aware of the microbiology that helps his garden flourish. He has long known that microbes keep our bodies healthy as they ferment food, releasing their nutritional power and creating essential vitamins and enzymes. In The Essential Book of Fermentation, Cox shares a bounty of recipes for nourishing the internal “garden.” Simplifying the art and science of fermentation, Cox offers a primer on the body’s microbial ecosystem, complemented by scrumptious recipes, and easy-to-follow pickling and canning techniques. Basics such as bread and yogurt help readers progress to wine, cheese, and a host of international delicacies, including kim chi and chow chow. Inspiring and innovative, The Essential Book of Fermentation serves up great taste along with great health on every page.

Man Made Meals

Man Made Meals Book
Author : Steven Raichlen
Publisher : Workman Publishing
Release : 2014-05-06
ISBN : 0761166440
Language : En, Es, Fr & De

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Book Description :

Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen. Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.

Essential Slow Cooker Recipes

Essential Slow Cooker Recipes Book
Author : Addie Gundry
Publisher : St. Martin's Griffin
Release : 2018-01-09
ISBN : 1250123399
Language : En, Es, Fr & De

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Book Description :

A slow cooker is the ideal partner in crime when it comes to tackling dishes that can be too time- and work-intensive for every day, like French onion soup or chicken cordon bleu. And in this cookbook, we’re going way beyond the expected soups and stews. Cutthroat Kitchen winner Addie Gundry offers up recipes for appetizers like BBQ Meatballs, breads like Slow Cooker Dinner Rolls, make-ahead breakfasts like Banana Pecan French Toast, and desserts like Pineapple Upside Down Cake, not to mention slow cooker twists on beloved recipes like Lasagna, Meatloaf, and Stuffed Peppers. Each recipe is paired with a finished-dish full-bleed color photo.

The Essential Napa Valley Cookbook

The Essential Napa Valley Cookbook Book
Author : Jess Lander
Publisher : Unknown
Release : 2021-04
ISBN : 9780578884158
Language : En, Es, Fr & De

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Book Description :

Created to provide Pandemic relief to Napa restaurant workers, The Essential Napa Valley Cookbook is a first-of-its-kind collection of 35+ recipes from top Napa Valley restaurants and chefs. Featuring 35+ recipes from the region's top chefs and restaurants, including Cindy Pawlcyn's Mustards, Thomas Keller's The French Laundry, and Christopher Kostow's The Charter Oak. 75% of proceeds go directly to restaurant workers of the participating restaurants. 25% of proceeds go to supporting the efforts of Feed Napa Now, which feeds Napa families in need.

Essential Cookbook for Pepper Thai

Essential Cookbook for Pepper Thai Book
Author : Thomas Keller
Publisher : Unknown
Release : 2020-12-21
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Warm chili peppers.... by no means has there been a meal to inspire wonder and wariness, love and hate. If just the sight of some warm chilies to your Thai dish makes your belly spasm, your frame is speaking me to you. After years of working as a Thai chef, i have discovered a factor or two approximately chilies and their numerous fitness benefits as well as motives you might not want to devour them - all of this relying to your present day state of fitness. For extra records, examine on.

Modern Food Service Purchasing Business Essentials to Procurement

Modern Food Service Purchasing  Business Essentials to Procurement Book
Author : Robert B Garlough
Publisher : Cengage Learning
Release : 2010-03-02
ISBN : 1133168361
Language : En, Es, Fr & De

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Book Description :

MODERN FOOD SERVICE PURCHASING is designed specifically to provide culinary arts professionals with current, in-depth coverage of the essential concepts of purchasing, storeroom operations, and financial stewardship. This comprehensive resource brings together under one cover the four fundamentals of contemporary food service purchasing: Market and distribution systems. Storeroom operations. Cost controls. Product information. Delivering a chef-focused overview of financial management and the formulas used to control a successful business, Modern Food Service Purchasing explains in detail how to set up a successful storeroom operation while providing chefs and buyers with a comprehensive reference that will deliver value for years to come. Extensive color photography, useful charts and forms, and a comprehensive glossary of key terms round out the coverage. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

Bouchon

Bouchon Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2004-11-15
ISBN : 1579652395
Language : En, Es, Fr & De

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Book Description :

Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.

Classico e Moderno

Classico e Moderno Book
Author : Michael White,Andrew Friedman
Publisher : Ballantine Books
Release : 2013-11-05
ISBN : 0345545532
Language : En, Es, Fr & De

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Book Description :

NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain

The French Laundry Per Se

The French Laundry  Per Se Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2020-10-27
ISBN : 1648290035
Language : En, Es, Fr & De

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Book Description :

“Every elegant page projects Keller’s high standard of ‘perfect culinary execution’. . . . This superb work is as much philosophical treatise as gorgeous cookbook.” —Publishers Weekly, STARRED REVIEW Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller’s celebrated restaurants—The French Laundry in Yountville, California, and per se, in New York City—are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It’s a relationship that’s the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, “The Whole Bird,” Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches ’n’ Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch–egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller—“The Lessons of a Dishwasher,” “Inspiration Versus Influence,” “Patience and Persistence”—The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking.

Cumulated Index Medicus

Cumulated Index Medicus Book
Author : Anonim
Publisher : Unknown
Release : 1997
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

Download Cumulated Index Medicus book written by , available in PDF, EPUB, and Kindle, or read full book online anywhere and anytime. Compatible with any devices.

The Essential Mark Twain 200 Novels Short Stories in One Volume Illustrated Edition

The Essential Mark Twain  200  Novels   Short Stories in One Volume  Illustrated Edition  Book
Author : Mark Twain
Publisher : e-artnow
Release : 2017-11-15
ISBN : 8027230926
Language : En, Es, Fr & De

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Book Description :

This carefully edited collection has been designed and formatted to the highest digital standards and adjusted for readability on all devices. Novels The Adventures of Tom Sawyer Adventures of Huckleberry Finn The Gilded Age The Prince and the Pauper A Connecticut Yankee in King Arthur's Court The American Claimant Tom Sawyer Abroad Personal Recollections of Joan of Arc Pudd'nhead Wilson Tom Sawyer, Detective A Horse's Tale The Mysterious Stranger Novelettes A Double Barrelled Detective Story Those Extraordinary Twins The Recent Carnival of Crime in Connecticut The Stolen White Elephant The Man That Corrupted Hadleyburg Captain Stormfield's Visit to Heaven Short Story Collections The Celebrated Jumping Frog of Calaveras County and Other Sketches Mark Twain's (Burlesque) Autobiography and First Romance Sketches New and Old Merry Tales The £1,000,000 Bank Note and Other New Stories The $30,000 Bequest and Other Stories The Curious Republic of Gondour and Other Whimsical Sketches Alonzo Fitz, and Other Stories Mark Twain's Library of Humor Other Stories Essays, Satires & Articles How to Tell a Story, and Other Essays What Is Man? And Other Essays Editorial Wild Oats Letters from the Earth Concerning the Jews To My Missionary Critics Christian Science Queen Victoria's Jubilee Essays on Paul Bourget Essays on Copyrights Other Essays Travel Books The Innocents Abroad A Tramp Abroad Roughing It Old Times on the Mississippi Life on the Mississippi Following the Equator Some Rambling Notes of an Idle Excursion Down the Rhône The Lost Napoleon Mark Twain's Notebook The Complete Speeches The Complete Letters Autobiography Biographies Mark Twain: A Biography by Albert Bigelow Paine The Boys' Life of Mark Twain by Albert Bigelow Paine My Mark Twain by William Dean Howells Samuel Langhorne Clemens (1835-1910), better known by his pen name Mark Twain, was an American writer, humorist, entrepreneur, publisher, and lecturer.

Ad Hoc at Home

Ad Hoc at Home Book
Author : Thomas Keller
Publisher : Artisan Books
Release : 2016-10-25
ISBN : 1579657532
Language : En, Es, Fr & De

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Book Description :

Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

Food Lit

Food Lit Book
Author : Melissa Brackney Stoeger
Publisher : ABC-CLIO
Release : 2013
ISBN : 1598847066
Language : En, Es, Fr & De

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Book Description :

An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

wd 50

wd 50 Book
Author : Wylie Dufresne,Peter Meehan
Publisher : HarperCollins
Release : 2017-10-17
ISBN : 0062318543
Language : En, Es, Fr & De

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Book Description :

The first cookbook from groundbreaking chef Wylie Dufresne—the story of wd~50, his pioneering restaurant on Manhattan’s Lower East Side, and the dishes that made it famous When it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs with his wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese. A cookbook that doubles as a time capsule, wd~50 explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurant—one that was so distinctive that upon its closing in 2014, New York Times critic Pete Wells was inspired to compare it to the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, wd~50 is an essential piece of culinary memorabilia.

The Essential Writings of Philip Schaff

The Essential Writings of Philip Schaff Book
Author : Philip Schaff
Publisher : e-artnow
Release : 2019-08-03
ISBN : 8026897692
Language : En, Es, Fr & De

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Book Description :

This carefully crafted ebook: "The Essential Writings of Philip Schaff" is formatted for your eReader with a functional and detailed table of contents. "History of the Christian Church" is an eight volume account of Christian history written by Philip Schaff. In this great work Schaff covers the history of Christianity from the time of the apostles to the Reformation period. "The Creeds of Christendom, with a History and Critical Notes" is a three volume set in which Schaff is classifying and explaining many different statements of belief and articles of faith throughout the Christian history. He deals with the history of the creeds, starting with the Ecumenical creeds, and moving to Greek and Roman creeds, then Old Catholic Union creeds, and finally to the Evangelical creeds and Modern Protestant creeds.