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It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment ...
How to Bake Everything
It explores global baking, too: Nordic ruis, New Orleans beignets, Afghan snowshoe naan. The recipes satisfy every flavor craving thanks to more than 2,000 recipes and variations: a pound cake can incorporate polenta, yogurt, ricotta, citrus, hazelnuts, ginger, and more. New bakers will appreciate Bittman's opinionated advice on essential equipment and ingredient substitutions, plus extensive technique illustrations. The pros will find their creativity unleashed with guidance on how to adapt recipes to become vegan, incorporate new grains, improvise tarts, or create customized icebox cakes using a mix-and-match chart. Demystified, deconstructed, and debunked - baking is simpler and more flexible than you ever imagined.
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44.24 USD

How to Bake Everything

by Mark Bittman
Hardback
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Initially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White House. This historic book includes recipes by the first ...
The Original White House Cook Book: Cooking, Etiquette, Menus and More from the Executive Estate - 1887 Edition
Initially published in 1887, The Original White House Cook Book is a cooking compendium penned by F. L. Gillette and Hugo Ziemann. The book is comprised of recipes, cooking techniques, etiquette instruction, household care, and cleanliness tips used in the White House. This historic book includes recipes by the first ladies Martha Washington, Mary Todd Lincoln, and many others, as well as historic menus for special occasions like Grant s Birthday and Washington s Wedding. The book was compiled using the knowledge gained by Gillette in her years of cooking, as well as Ziemann s term as a White House steward and caterer. It rapidly became a bestseller after its publication and an essential cookbook in kitchens across America. The Original White House Cook Book includes more than five hundred recipes for soups, meats, vegetables, pastas, desserts, sandwiches, and more. Additionally, it includes hundreds of tips and tricks as well as a foreword written by John Moeller, White House chef from 1992 to 2005.
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19.990000 USD

The Original White House Cook Book: Cooking, Etiquette, Menus and More from the Executive Estate - 1887 Edition

by F. L. Gillette, Hugo Ziemann
Hardback
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Known as much for their unique design sensibility as they are for their ingredient-themed recipe collections, the creative team behind Short Stack Editions is now offering long-anticipated line of stationery products based on their signature patterns. Their bold graphics, homegrown aesthetic, and attention to detail combine to make a fun ...
Short Stack 30 Bookmarks: For Notation in Cookbooks, Novels, and More
Known as much for their unique design sensibility as they are for their ingredient-themed recipe collections, the creative team behind Short Stack Editions is now offering long-anticipated line of stationery products based on their signature patterns. Their bold graphics, homegrown aesthetic, and attention to detail combine to make a fun (and functional) collection that will appeal to their fans, as well as foodies and design buffs everywhere. This pad of 30 removable bookmarks is a practical item for avid readers of any kind. Each bookmark has a die-cut tab so that it hooks securely onto a page. The bookmarks have ruled space to write notes one side and decorative patterns on the reverse. Home cooks can use the bookmarks to flag favorite recipes and jot down modifications (without writing directly in their books). Readers can use the notes section to copy favourite quotes as they make their way through a novel.
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14.14 USD

Short Stack 30 Bookmarks: For Notation in Cookbooks, Novels, and More

by Nick Fauchald
Bookmark
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The Wines of My Life presents 75 exceptional wines chosen by world-renowned French sommelier Eric Beaumard. In this new illustrated memoir, Beaumard reflects on some of the most flavourful wines in the world: from Chateau Petrus created in the Bordeaux region to Chateaux Rayas from the Rhone valley, and from ...
The Wines of My Life
The Wines of My Life presents 75 exceptional wines chosen by world-renowned French sommelier Eric Beaumard. In this new illustrated memoir, Beaumard reflects on some of the most flavourful wines in the world: from Chateau Petrus created in the Bordeaux region to Chateaux Rayas from the Rhone valley, and from delicate whites to robust reds. Along the way, he reveals that a budding career as a cook's apprentice was cut short by a motorcycle accident that deprived him of the use of his right arm, and how, after months of recovery, he turned his interest in cooking into a life-long passion for wine. Full of vineyard secrets, fascinating portraits of winemakers, and serious meditations on life, The Wines of My Life is an unforgettable story of one man's journey--and the indelible wines he tasted along the way.
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53.09 USD

The Wines of My Life

by Eric Beaumard, Fabrice Leseigneur, Jose Silva
Hardback
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Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics.
Taste: The Infographic Book of Food
Taste will explore the complex, colourful and at times controversial world of food, through a collection of thought-provoking, stimulating and beautifully-crafted infographics.
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17.68 USD

Taste: The Infographic Book of Food

by Laura Rowe
Paperback
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Italian Wines is the English-language version of Gambero Rosso's Vini d'Italia, the world's best-selling guide to Italian wine, now in its 30th edition. It is the result of a year's work by over 60 tasters, coordinated by three curators. They travel around the entire country to taste 45,000 wines, only ...
Italian Wines 2017
Italian Wines is the English-language version of Gambero Rosso's Vini d'Italia, the world's best-selling guide to Italian wine, now in its 30th edition. It is the result of a year's work by over 60 tasters, coordinated by three curators. They travel around the entire country to taste 45,000 wines, only half of which make it into the guide. About 2,400 producers are selected. Each entry brings together useful information about a winery, including a description of its most important labels and price levels in Italian wine shops. Each wine is evaluated according to the Gambero Rosso bicchieri rating, with Tre Bicchieri awarded to the top labels. This guide acts as an essential reference tool for both wine professionals and passionate amateurs around the globe: it provides the instruments for finding one's way in the complex panorama of Italy's wine world.
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44.24 USD

Italian Wines 2017

by Gambero Rosso
Paperback
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A redesigned and reformatted version of a perennial favorite, this second edition of 1,001 Best Slow-Cooker Recipes is the most comprehensive and complete slow-cooker book available today. Enlarged and beautifully repackaged, this new edition features a sleek, updated cover design and a broader, more useful format that sits flat when ...
1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need
A redesigned and reformatted version of a perennial favorite, this second edition of 1,001 Best Slow-Cooker Recipes is the most comprehensive and complete slow-cooker book available today. Enlarged and beautifully repackaged, this new edition features a sleek, updated cover design and a broader, more useful format that sits flat when open for maximum convenience. With the huge variety of recipes, ingredients, and culinary traditions, 1,001 Best Slow-Cooker Recipes is the only slow-cooker book you will ever need. Slow cookers are a great tool for busy home cooks--delicious appetizers, soups, stews, entrees, side dishes, and even desserts can be made while you're at work or out running errands. The humble slow cooker has always been about value and convenience: more affordable cuts of meat cook to tender perfection while poultry and fish remain succulent and flavorful. Appetizers stay warm throughout a party while vegetables and side dishes are easy additions to family dinners. For more adventurous cooks, the slow cooker can be used to make homemade breads, warm sandwiches, and delectable desserts. The award-winning 1,001 cookbook series--which has sold 750,000 copies across all titles--has earned its popularity through how its writers and editors curate and test the recipes, as well as by featuring complete nutritional data, such as calories, fat, cholesterol, carbohydrates, and diabetic exchanges. This latest offering in the bestselling series has been completely refreshed and updated for maximum ease of use.
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20.990000 USD

1,001 Best Slow-Cooker Recipes: The Only Slow-Cooker Cookbook You'll Ever Need

by Sue Spitler
Paperback
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Cynthia Lair's classic cookbook has been the source for parents who want to cook one healthy meal for the entire family, including babies. This revised fourth edition teaches the basics of understanding a balanced whole foods diet, from meat, to dairy and vegetables. Lair includes information on breast-feeding, beginning babies ...
Feeding the Whole Family: Cooking with Whole Foods: More Than 200 Recipes for Feeding Babies, Young Children, and Their Parents
Cynthia Lair's classic cookbook has been the source for parents who want to cook one healthy meal for the entire family, including babies. This revised fourth edition teaches the basics of understanding a balanced whole foods diet, from meat, to dairy and vegetables. Lair includes information on breast-feeding, beginning babies on solid foods, allergies intolerances and the importance of sharing nourishing meals as a family. The family-friendly recipes utilize easy-to-find ingredients and are simple to follow.
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38.92 USD

Feeding the Whole Family: Cooking with Whole Foods: More Than 200 Recipes for Feeding Babies, Young Children, and Their Parents

by Cynthia Lair
Paperback
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Good cooking is the foundation of true happiness, said Auguste Escoffier (1846-1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the Ecole Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals ...
A Ecole Ritz Escoffier, Paris: 100 Step-by-Step Recipes from the Ritz Paris Culinary School
Good cooking is the foundation of true happiness, said Auguste Escoffier (1846-1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the Ecole Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals alike.This book celebrates the values prized by Escoffier and by hotelier Cesar Ritz: professionalism, creativity, and conviviality. An absolute must for anyone seeking to improve their knowledge and techniques, the book includes 100 recipes for meat, fish, vegetables, foie gras, pasta and rice, international dishes, finger food, and desserts. Each recipe is illustrated and includes clear explanations and a step-by-step guide. An homage to the prestigious school, which is still in its original home at the Ritz Hotel on the Place Vendome, Paris, this beautiful book is a more than a reference; it offers the savoir-faire and secrets of a gourmet chef who has inspired cooks for more than 150 years.
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44.24 USD

A Ecole Ritz Escoffier, Paris: 100 Step-by-Step Recipes from the Ritz Paris Culinary School

by Ecole Ritz Escoffier
Hardback
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All the expertise you'll ever need. --Regis Philbin Just when you think you've run out of things to fry, The Ultimate Guide to Frying is here to rescue you. Rick Browne, honorary Doctor of Barbeque, takes us on a savory ride through the world of frying with more than one ...
The Ultimate Guide to Frying: How to Fry Just About Anything
All the expertise you'll ever need. --Regis Philbin Just when you think you've run out of things to fry, The Ultimate Guide to Frying is here to rescue you. Rick Browne, honorary Doctor of Barbeque, takes us on a savory ride through the world of frying with more than one hundred recipes for anything and everything you could possibly imagine. Battered, buttered, dunked, and even forked, the recipes included in this book ensure that the most delicious food goes from the frying pan to the plate. With easy-to-understand instructions and detailed photos, this is the fryer's dream cookbook. From meat to desserts, sides to shellfish, The Ultimate Guide to Frying is the cookbook above all cookbooks for any frying questions. Beginning with a detailed guide to oils and frying equipment, Browne paints the complete picture for anyone interested in how to fry just about anything in their home and make it tasty too! With recipes such as Buttermilk Fried Chicken, Walla Walla Onion Rings, Beer-Batter Trout, Sumptown Oysters 'N' Bacon, Fried Shrooms, Kathleen Cauliflowerettes, and many more, this cookbook is sure to leave its readers satisfied. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
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14.990000 USD

The Ultimate Guide to Frying: How to Fry Just About Anything

by Rick Browne
Paperback
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Knife is a love-letter to this essential culinary tool - its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back ...
Knife: The Cult, Craft and Culture of the Cook's Knife
Knife is a love-letter to this essential culinary tool - its form, history and creation. The knife can be the most functional utensil or the most exquisite piece of design - avid collectors pay jaw-dropping sums for a piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years.Through interviews with knife-makers, chefs and collectors, acclaimed food writer Tim Hayward explores how the relationship between cook and blade has shaped the both the knife itself, and the ways we prepare and eat food all over the world. From Damascus blades to Chinese cleavers and sushi knives, at the heart of Knife is a fascinating guide to 40 different types of knife, each with its own unique story, detailed description and stunning photographs.Lavishly illustrated and designed, and as cool, personal and desirable as the most intricately crafted deba, Knife opens up the world of this most covetable of culinary implements.
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35.39 USD

Knife: The Cult, Craft and Culture of the Cook's Knife

by Tim Hayward
Hardback
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Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction 'Ingredients are ...
Cook's Encyclopaedia
Here in almost 500 pages is a descriptive compendium of just about everything we eat and how we cook it. Arranged alphabetically from Abalone to Zampone, the majority of entries in the book deal with the ingredients and processes used in cooking. Tom Stobart says in his Introduction 'Ingredients are the fundamentals of cookery and every cook who hopes to excel should know about them...' Likewise with methods and science in the kitchen, Stobart explains all the common processes from bottling brewing, brining, curing, smoking and vacuuming. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes are explained in great and illuminating detail. The aim is both to entertain and to instruct--in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart travelled widely, both as an explorer and a film maker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again.It explains the world of the kitchen, whether you're a beginner or an old hand, revealing the facts behind foods, equipment and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you'll be better equipped to return to the stove.
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26.53 USD

Cook's Encyclopaedia

by Tom Stobart
Paperback
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The latest in Quirk s best-selling Stuff series, Stuff Every Cook Should Know is as indispensable to cooks as a good sturdy knife and just as sharp. Compact enough to fit on the smallest shelf or countertop, this sous-chef-in-a-book tells how to make a meal plan, how to use common ...
Stuff Every Cook Should Know
The latest in Quirk s best-selling Stuff series, Stuff Every Cook Should Know is as indispensable to cooks as a good sturdy knife and just as sharp. Compact enough to fit on the smallest shelf or countertop, this sous-chef-in-a-book tells how to make a meal plan, how to use common ingredient substitutions, how to throw a dinner party, how to organize your kitchen, and much more. It s a pocket-sized problem solver that makes a great gift for seasoned culinary artists, novice chefs, and anyone who loves to cook.
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14.14 USD

Stuff Every Cook Should Know

by Joy Manning
Hardback
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As the leading organic maple syrup on the market, Crown Maple produces top quality syrups. In fact, their syrups are so good that they're not only carried by a host of gourmet food markets, but also used in the world's best kitchens, including Nomad, Eleven Madison Ave, Bouchon, Lincoln and ...
The Crown Maple Guide to Maple Syrup: How to Tap and Cook with Nature's Original Sweetener
As the leading organic maple syrup on the market, Crown Maple produces top quality syrups. In fact, their syrups are so good that they're not only carried by a host of gourmet food markets, but also used in the world's best kitchens, including Nomad, Eleven Madison Ave, Bouchon, Lincoln and many more. The Crown Field Guide to Maple Syrup is the ultimate guide to maple syrup with 65 sweet and savory recipes, instructions on evaporating and tapping, and an overview of the fascinating history of maple syrup in the United States. Crown Maple owner Robb Turner offers a comprehensive look into the world of maple syrup, complete with archival images and tutorials on the process. After you learn everything you need to know about maple syrup, you can move into the kitchen with recipes inspired by Robb and his wife Lydia's home kitchen. Try the maple-pecan sticky buns, the maple-glazed duck, or maple lemon bars. Beautifully designed, with a mix of detailed process illustrations from tap to bottle and enticingly photographed recipes, this book is the ultimate reference and keepsake for every maple syrup lover.
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35.38 USD

The Crown Maple Guide to Maple Syrup: How to Tap and Cook with Nature's Original Sweetener

by Robb Turner, Jessica Carbone
Hardback
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The ethos behind Short Stack Editions is simple: Pair beloved ingredients with advice from trusted culinary experts to create inspired recipes home cooks can't wait to use. For their first large-format cookbook, Short Stack calls on their acclaimed contributor list--IACP and James Beard award-winning cookbook authors, chefs, food writers and ...
The Short Stack Cookbook: Ingredients That Speak Volumes
The ethos behind Short Stack Editions is simple: Pair beloved ingredients with advice from trusted culinary experts to create inspired recipes home cooks can't wait to use. For their first large-format cookbook, Short Stack calls on their acclaimed contributor list--IACP and James Beard award-winning cookbook authors, chefs, food writers and more--to create brand-new recipes destined to become favourites. Organised by ingredient, The Short Stack Cookbook presents kitchen staples as you have never seen them before and offers new ways to cook with everyday items. The collection retains the original Short Stack booklets' handmade aesthetic and beloved style, offering a colourful, covetable, must-have gift for design-minded home cooks.
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44.24 USD

The Short Stack Cookbook: Ingredients That Speak Volumes

by Nick Fauchald, Kaitlyn Goalen
Hardback
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All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade, as well as beautiful art objects. The Chef's Library is the world's first attempt to bring together in a single volume a comprehensive collection of cookbooks that are highly rated and actually used by ...
The Chef's Library: Favorite Cookbooks from the World's Great Kitchens
All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade, as well as beautiful art objects. The Chef's Library is the world's first attempt to bring together in a single volume a comprehensive collection of cookbooks that are highly rated and actually used by more than 70 renowned chefs around the world. Readers will discover the books that have galvanised acclaimed and brilliant culinary talents such as Daniel Humm, Jamie Oliver, Sean Brock, Michael Anthony, Tom Kerridge and many others. Also featured are influential restaurant cookbooks, essential books on global cuisines, and historic favourites that have stood the test of time. Part reference, part culinary exploration, this book is a must-have for any cookbook collector or passionate foodie.
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44.24 USD

The Chef's Library: Favorite Cookbooks from the World's Great Kitchens

by Jenny Linford
Hardback
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Whether you need a midweek pick-me-up, a weekend treat or are in the mood for something sweet, you will find something to hit the spot. You can enjoy a classic, such as a long island iced tea or an old fashioned - or maybe you'll discover a new favourite drink, ...
Drink Me Now: Cocktails
Whether you need a midweek pick-me-up, a weekend treat or are in the mood for something sweet, you will find something to hit the spot. You can enjoy a classic, such as a long island iced tea or an old fashioned - or maybe you'll discover a new favourite drink, like the fresh paloma, primrose fizz or the mexican marshmallow mocha. Cocktail novices can enjoy the introduction to mixology, which includes a guide to choosing the right glass, common cocktail ingredients and useful equipment for cocktail making, as well as a glossary of techniques - from muddling to mixing.
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14.14 USD

Drink Me Now: Cocktails

Hardback
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In use for hundreds of years, this is the classic collection of delicious recipes for the monster in your life. Featuring such treats as Cubed Earwax, Thickest Human Snot and perennial favorite Chunky Organ Marmalade, this book is full of recipes to suit every vampire, mummy or zombie's needs. Hoxton ...
The Monster's Cookbook: Everyday Recipes for the Living, Dead and Und
In use for hundreds of years, this is the classic collection of delicious recipes for the monster in your life. Featuring such treats as Cubed Earwax, Thickest Human Snot and perennial favorite Chunky Organ Marmalade, this book is full of recipes to suit every vampire, mummy or zombie's needs. Hoxton Street Monster Supplies was established in 1818, though the exact details of why, and by whom, have tragically been lost to history. In 2010, after closing for a much-needed refurbishment, they re-opened their doors. They pride themselves on being London's, and quite possibly the world's, only purveyor of quality goods for monsters of every kind.
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14.990000 USD

The Monster's Cookbook: Everyday Recipes for the Living, Dead and Und

by Hoxton Street Monster Supplies Limited
Hardback
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With a pie for every occasion and a tart for every season, 200 Pies & Tarts will teach you how to bake all of your favorites at home - just like mom used to make. Including sweet classics like French Apple Flan and more savory dishes like Stilton & Leek ...
200 Pies & Tarts: Hamlyn All Colour Cookboo
With a pie for every occasion and a tart for every season, 200 Pies & Tarts will teach you how to bake all of your favorites at home - just like mom used to make. Including sweet classics like French Apple Flan and more savory dishes like Stilton & Leek Tarts, this book will transform your kitchen into a first class pie shop and fill your home with the unbeatable aroma of freshly baked treats. Chapters on meat pies and hearty main dish tarts will make mealtime dining with your family a real treat. Finish off any dinner with a slice of fresh-out-of-the-oven pie and make sure that entertaining is simple by taking the guesswork out of making pastry and crusts from scratch. Each recipe is accompanied by easy-to-follow instructions and a full-page color photograph to ensure perfect results every time.
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7.990000 USD

200 Pies & Tarts: Hamlyn All Colour Cookboo

by Sara Lewis
Paperback
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Having limited time to spend in the kitchen need not mean frozen dinners every night. With a slow cooker and minimal preparation time you can rustle up delicious stews, sauces and soups, as well as indulgent sweet treats. Simply leave your ingredients to cook throughout the day or overnight, and ...
200 More Slow Cooker Recipes: Hamlyn All Colour Cookboo
Having limited time to spend in the kitchen need not mean frozen dinners every night. With a slow cooker and minimal preparation time you can rustle up delicious stews, sauces and soups, as well as indulgent sweet treats. Simply leave your ingredients to cook throughout the day or overnight, and there will always be a hot meal waiting for you at the end of a busy day. In our second volume of slow cooker recipes in the Hamlyn All Color series, we show you how versatile a slow cooker really is. Why not treat yourself to a Red pepper, sage and chorizo frittata, a fish terrine or a Salmon and asparagus risotto? And if you thought desserts were not for slow cooking, think again! Here we show you how to create a mouthwatering collection of treats, including; Hot banana and chocolate mousses, Date and ginger syrup pudding and Blueberry and lemon curd upside down puddings.
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7.990000 USD

200 More Slow Cooker Recipes: Hamlyn All Colour Cookboo

by Sara Lewis
Paperback
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Here is a collection of 200 tasty dessert recipes for every occasion. Presented in a handy format with color photographs and easy-to-follow recipes, 200 Delicious Desserts is great value for money. From fresh and fruity to rich and creamy, here you will find recipes to suit all tastes and seasons. ...
200 Delicious Desserts: Hamlyn All Colour Cookboo
Here is a collection of 200 tasty dessert recipes for every occasion. Presented in a handy format with color photographs and easy-to-follow recipes, 200 Delicious Desserts is great value for money. From fresh and fruity to rich and creamy, here you will find recipes to suit all tastes and seasons. With recipes including Chocolate mousse cake, Lime crunch tart and White chocolate fondue, this book with satisfy even the sweetest tooth.
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7.990000 USD

200 Delicious Desserts: Hamlyn All Colour Cookboo

by Sara Lewis
Paperback
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There is nowhere else in the world that offers greater variety or greater quality of foodstuffs than New York. From the famous Union Square Greenmarket to artisanal spots in Williamsburg, no stone is left unturned in the search for New York s most coveted culinary outlets. Shop Cook Eat New ...
Chop Cook Eat New York
There is nowhere else in the world that offers greater variety or greater quality of foodstuffs than New York. From the famous Union Square Greenmarket to artisanal spots in Williamsburg, no stone is left unturned in the search for New York s most coveted culinary outlets. Shop Cook Eat New York provides an insider s tour of more than 150 of the best-loved and most-visited culinary outlets in the city. There are butchers, bakers, and gelato makers. The authors uncover delicacies around every corner from exotic spices to raw-milk cheeses, from bean-to-bar chocolate to Mexican chiles. What s more, readers learn secrets and stories from behind the counters as well as recipes for the best way to prepare their food finds at home. The book unearths culinary gems in all five boroughs from Borgatti s ravioli on Arthur Avenue and Al-Sham s baklava in Astoria to Los Hermanos fresh tortillas in Bushwick and Hong Kong jerky at New Beef King in Chinatown uncovering the vibrant colours and authentic flavours of every neighbourhood. Find out where to get the freshest fish, the fluffiest doughnuts, and the finest teas. This lavish guide will inspire food lovers everywhere.
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27.500000 USD

Chop Cook Eat New York

by Susan Miesel, Nathalie Sann
Paperback
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In this entertaining, informative guide, one of the leading experts in culinary science a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm paints a portrait of each of the fundamental building blocks of food, giving all ...
Ingredient: Seeing Beneath the Surface of Food to Take Control in the Kitchen
In this entertaining, informative guide, one of the leading experts in culinary science a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm paints a portrait of each of the fundamental building blocks of food, giving all cooks a way to visualize and respond to what s really happening in the pan.

There are ingredients, and then there are Ingredients. An ingredient is a tomato, a tortilla, or some tarragon. An Ingredient (with a capital I ) is a fundamental building block or recurring theme that works behind the scenes in everything we cook. There are millions of ingredients, but only eight Ingredients: Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat.

Each Ingredient has its own personality, a set of things it does or doesn t do. Ever been blown away by a wonderfully fragrant dish? From soup and mashed potatoes to French toast and barbecue, lipids act like glue to stick aromas to your food. Is a batter too thin or sauce not clinging correctly? The best bets for thickening any liquid are carbs and proteins, which we can find anywhere from a bag of flour to a roasted garlic clove or a piece of braised meat. This book teaches you the personalities of the Ingredients, where to find them, and how to put them to work.

Ingredient isn t a book of recipes, nor is it a definitive treatise on the science of the kitchen. It s an illustrated guide to visualizing and controlling food s invisible moving parts, regardless of your skill level or how you like to cook.

Through this lively, engaging, and accessible guide, renowned culinary scientist Ali Bouzari shifts our focus from secret ingredients to the secrets of Ingredients.

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30.000000 USD

Ingredient: Seeing Beneath the Surface of Food to Take Control in the Kitchen

by Ali Bouzari
Hardback
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Drinks: A User's Guide
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20.000000 USD

Drinks: A User's Guide

by Adam McDowell
Hardback
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The Brew Your Own Big Book of Homebrewing: All-Grain and Extract Brewing * Kegging * 50+ Craft Beer Recipes * Tips and Tricks from the Pros
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