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The Zuni Cafe Cookbook

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The Zuni Cafe Cookbook

The Zuni Cafe Cookbook Book
Author : Judy Rodgers
Publisher : W. W. Norton & Company
Release : 2002-09-17
ISBN : 0393020436
Language : En, Es, Fr & De

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Book Description :

Chef-owner Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the importance of tasting.

My Bread The Revolutionary No Work No Knead Method

My Bread  The Revolutionary No Work  No Knead Method Book
Author : Jim Lahey
Publisher : W. W. Norton & Company
Release : 2009-10-05
ISBN : 0393541835
Language : En, Es, Fr & De

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Book Description :

Jim Lahey’s "breathtaking, miraculous, no-work, no-knead bread" (Vogue) has revolutionized the food world. When he wrote about Jim Lahey’s bread in the New York Times, Mark Bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.” Here, thanks to Jim Lahey, New York’s premier baker, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to Jim Lahey’s bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic—no kneading necessary. The process couldn’t be more simple, or the results more inspiring. Here—finally—Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

Zahav

Zahav Book
Author : Michael Solomonov,Steven Cook
Publisher : Houghton Mifflin Harcourt
Release : 2015
ISBN : 0544373286
Language : En, Es, Fr & De

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Book Description :

A collection of recipes from a Philadelphia restaurant known for its modern take on Israeli cooking presents such offerings as hummus tehina, potato and kale borekas, and pomegranate-glazed salmon.

Roast Chicken and Other Stories

Roast Chicken and Other Stories Book
Author : Simon Hopkinson,Lindsey Bareham
Publisher : Hachette+ORM
Release : 2013-07-23
ISBN : 1401306144
Language : En, Es, Fr & De

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Book Description :

By the award-winning English food writer of The Good Cook, a cookbook full of essays and recipes that offer a fresh, satisfying take on familiar favorites. In England, no food writer’s star shines brighter than Simon Hopkinson’s, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author’s impeccable expertise, this cookbook can help anyone—from the novice to the experienced chef—prepare down-right delicious cuisine…and enjoy every minute of it! Irresistible recipes in this book include Eggs Florentine, Chocolate Tart, Poached Salmon with Beurre Blanc, and, of course, the book’s namesake recipe, Roast Chicken. Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world’s equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients. “The man is the best cook in Britain!” —Telegraph UK “Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country’s [UK’s] most useful cookbook of all time by a panel of 40 experts.” —R.W. Apple Jr., New York Times “The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table.” —Nigella Lawson

The Four Twenty Blackbirds Pie Book

The Four   Twenty Blackbirds Pie Book Book
Author : Emily Elsen,Melissa Elsen
Publisher : Grand Central Life & Style
Release : 2013-10-29
ISBN : 1455575984
Language : En, Es, Fr & De

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Book Description :

From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, Four & Twenty Blackbirds Pie Book contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

Secrets of the Best Chefs

Secrets of the Best Chefs Book
Author : Adam Roberts
Publisher : Artisan
Release : 2012-10-09
ISBN : 1579655297
Language : En, Es, Fr & De

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Book Description :

Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!

The A O C Cookbook

The A O C  Cookbook Book
Author : Suzanne Goin
Publisher : Knopf
Release : 2013
ISBN : 030795823X
Language : En, Es, Fr & De

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Book Description :

Recipes from the author's "sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef"--Dust jacket flap.

The Frankies Spuntino

The Frankies Spuntino Book
Author : Frank Falcinelli,Frank Castronovo,Peter Meehan
Publisher : Artisan Books
Release : 2010-06-14
ISBN : 1579654495
Language : En, Es, Fr & De

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Book Description :

A “witty guide” from the chef-owners of Brooklyn’s neighborhood restaurant that “presents pared-down Italian food full of flavor, not pretense” (Bon Appétit). From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn’s Carroll Gardens—for food that is “completely satisfying” (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just what we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday “sauce” (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen. “The team behind the popular Brooklyn eatery divulges light Italian secrets in this beautiful tome worthy of any bookshelf.” —Entertainment Weekly “When we’re craving the comforts of red sauce classics, the Frankie’s cookbook is full of reliable recipes guaranteed to keep us satiated.” —Time Out New York “A cookbook that’s as useful as it is artfully conceived.” —GQ

Mister Jiu s in Chinatown

Mister Jiu s in Chinatown Book
Author : Brandon Jew,Tienlon Ho
Publisher : Unknown
Release : 2021-03-09
ISBN : 1984856502
Language : En, Es, Fr & De

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Book Description :

"The acclaimed chef behind the Michelin-starred Mister Jiu's in San Francisco's Chinatown shares stories of the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes"--

The River Cottage Cookbook

The River Cottage Cookbook Book
Author : Hugh Fearnley-Whittingstall
Publisher : Collins Publishers
Release : 2011
ISBN : 9780007375271
Language : En, Es, Fr & De

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Book Description :

This text is more than just a collection of Hugh's recipes. It's also a friendly, practical guide to the River Cottage lifestyle, with advice on rearing your own meat, growing your own vegetables, and tapping into the free wild harvest.

The Silver Palate Cookbook

The Silver Palate Cookbook Book
Author : Sheila Lukins,Julee Rosso
Publisher : Workman Publishing Company
Release : 2007-04-20
ISBN : 0761179585
Language : En, Es, Fr & De

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Book Description :

Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again.

Salad for Dinner

Salad for Dinner Book
Author : Tasha DeSerio
Publisher : Taunton Press
Release : 2012
ISBN : 1600854311
Language : En, Es, Fr & De

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Book Description :

"This book features whole-meal salads that encompass everything from greens to meat and fish, dairy, and pasta and grain, that deliver healthful, year-round recipes that will satisfy vegetarians and meat-eaters alike"--

Cook This Book

Cook This Book Book
Author : Molly Baz
Publisher : Clarkson Potter
Release : 2021-04-13
ISBN : 0593138279
Language : En, Es, Fr & De

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Book Description :

"A new kind of foundational cookbook, this thoroughly modern guide to becoming a smarter, faster, more creative cook serves up clear and uncomplicated recipes that make cooking fun and will inspire a new generation to find joy in the kitchen."--Publisher's description.

Relish

Relish Book
Author : Daphne Oz
Publisher : Harper Collins
Release : 2013-04-16
ISBN : 006219688X
Language : En, Es, Fr & De

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Book Description :

Relish by Daphne Oz – bestselling author of The Dorm Room Diet, cohost of the hit daytime talk show The Chew, and daughter of Dr. Mehmet Oz – offers simple, practical, and personal advice to help you live your better life right now. Daphne Oz made a splash by sharing her secrets for avoiding the dreaded Freshman Fifteen in the perennial bestseller The Dorm Room Diet. Now, this lifestyle guru shares essential advice on how to relish your food, your home, and your life in order to maximize health and happiness. Illustrated in full color with beautiful food and recipe photos, images of real-world and aspirational decor examples, and lots of creative lifestyle ideas, Relish: An Adventure in Food, Style, and Everyday Fun will help you envision a life that’s highly desirable and eminently achievable.

 Book
Author : Anonim
Publisher : Unknown
Release : 2022-08-15
ISBN : 168188349X
Language : En, Es, Fr & De

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Book Description :

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

Num Pang

Num Pang Book
Author : Ratha Chaupoly,Ben Daitz,Raquel Pelzel
Publisher : Houghton Mifflin Harcourt
Release : 2016-06-06
ISBN : 0544534948
Language : En, Es, Fr & De

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Book Description :

100 amazingly delectable Cambodian- and Southeast Asian-inspired recipes from New York’s favorite sandwich shop. In a city with so many great sandwich joints, Num Pang Sandwich Shop is a standout, receiving high praise from numerous sources including Bon Appétit and Zagat. First opened in 2009 by Ratha Chaupoly and Ben Daitz, the restaurant introduced New York City to Cambodian-inspired sandwiches and sides. Today, there are six locations in the city with more in the works. Num Pang sandwiches are similar to Vietnamese banh mi, but what makes them so special is the inventive fillings, ranging from Glazed Five-Spice Pork Belly to Seared Coconut Tiger Shrimp to Hoisin Meatballs. The book provides recipes for all the fan favorites as well as ones for condiments like Pickled Five-Spice Asian Pears, sides like the Sambal Chili–Glazed Chicken Wings, soups and stews like Curried Red Lentil Soup, salads like Green Papaya Salad, and drinks like Cambodian Iced Coffee. With touches of graffiti art inspired by the chain’s signature urban, hip-hop style, Num Pang looks just as bold as the mouthwatering recipes taste. “The food at Num Pang is delicious. No wait…it’s f@*cking delicious!...Ben and Ratha’s book is like a collection of magic tricks being revealed. Delicious magic tricks that I can make and eat in my apartment.”—Adam “Ad-Rock” Horovitz, musician “From the humble descriptions and step-by-step recipes to the awesome narrative and incredible photography, I am stoked to add this book to my collection.”—Michael Chernow, owner of Seamore’s and co-owner of The Meatball Shop

Buvette

Buvette Book
Author : Jody Williams
Publisher : Grand Central Life & Style
Release : 2014-04-22
ISBN : 9781455525522
Language : En, Es, Fr & De

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Book Description :

The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. BUVETTE: The Pleasure of Good Food BUVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates (from your shelves or the flea market) and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. There will be recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There will be sections on Aperitifs and Cocktails and Coffees and Teas. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again.

Le Pigeon

Le Pigeon Book
Author : Gabriel Rucker,Meredith Erickson,Lauren Fortgang,Andrew Fortgang
Publisher : Ten Speed Press
Release : 2013-09-17
ISBN : 1607744457
Language : En, Es, Fr & De

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Book Description :

This debut cookbook from James Beard Rising Star Chef Gabriel Rucker features a serious yet playful collection of 150 recipes from his phenomenally popular Portland restaurant. In the five years since Gabriel Rucker took the helm at Le Pigeon, he has catapulted from culinary school dropout to award-winning chef. Le Pigeon is offal-centric and meat-heavy, but by no means dogmatic, offering adventures into delicacies unknown along with the chance to order a vegetarian mustard greens quiche and a Miller High Life if that's what you're craving. In their first cookbook, Rucker and general manager/sommelier Andrew Fortgang celebrate high-low extremes in cooking, combining the wild and the refined in a unique and progressive style. Featuring wine recommendations from sommelier Andrew Fortgang, stand-out desserts from pastry chef Lauren Fortgang, and stories about the restaurant’s raucous, seat-of-the-pants history by writer Meredith Erickson, Le Pigeon combines the wild and the refined in a unique, progressive, and delicious style.

Prune

Prune Book
Author : Gabrielle Hamilton
Publisher : Random House
Release : 2014-11-04
ISBN : 0812994108
Language : En, Es, Fr & De

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Book Description :

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Country Egg City Egg

Country Egg  City Egg Book
Author : Gayle Pirie,John Clark
Publisher : Artisan Publishers
Release : 2000
ISBN : 0987650XXX
Language : En, Es, Fr & De

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Book Description :

In this unique cookbook, two chefs from the Zuni Cafe in San Francisco share their wonderful egg creations, from eggs baked in braised-mashed potatoes to caviar and scrambled eggs.