Bestsellers > Books > Cooking by Ingredient
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Bestsellers > Books > Cooking by Ingredient
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs»rank: 351by: Karen Page, Andrew Dornenburg
: :Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating 'deliciousness' in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and ... |
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Ben & Jerry's Homemade Ice Cream & Dessert Book»rank: 487by: Ben Cohen, Jerry Greenfield, Nancy Stevens
: :With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. BEN & JERRY'S H0MEMADE lCE CREAM & DESSERT B00K tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their 'graduation' from a $5.00 ice-cream-making correspondence course to ... |
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The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker»rank: 812by: Beth Hensperger, Julie Kaufmann
: :This book unlocks the rice cooker's true potential. lt thoroughly explains how this appliance works and how to prepare every kind of rice, grain, and dried bean. Review:Beth Hensperger and Julie Kaufmann's The Ultimate Rice Cooker Cookbook offers 250 timesaving, convenient, and healthy recipes for making everything from simple white rice to full-course meals. This cookbook proves the rice cooker--which tends to have a bad rap as a never-opened or oft-neglected wedding gift--can be surprisingly versatile: not only does ... |
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Roast Chicken And Other Stories»rank: 1820by: Simon Hopkinson
: :'Good cooking depends on two things: common sense and good taste.' ln England, no food writer’s star shines brighter than Simon Hopkinson’s, whose breakthrough Roast Chicken and 0ther 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. ln this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities ... |
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Second Helpings of Roast Chicken»rank: 5327by: Simon Hopkinson
: :ln this follow-up to the smash sensation Roast Chicken and 0ther Stories, Simon Hopkinson re-creates his winning formula by taking forty-seven completely new favorite ingredients--from apples to cocoa, lobster to truffles, and fennel to mint--and presenting an exotic array of tastes and ingredients from all over the world. His recipes, which have in common the love of good food prepared to please rather than simply impress, are drawn not only from classic French and British cooking but also from around ... |
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Home Cheese Making: Recipes for 75 Delicious Cheeses»rank: 1579by: Ricki Carroll
: :The classic home cheese making primer has been updated and revised to reflect the increased interest in artisanal-quality cheeses and the availability of cheese making supplies and equipment. Here are 85 recipes for cheeses and other dairy products that require basic cheese making techniques and the freshest of ingredients, offering the satisfaction of turning out a coveted delicacy. Among the step-by-step tested recipes for cheese varieties are farmhouse cheddar, gouda, fromage blanc, queso blanco, marscarpone, ricotta, and 30-minute mozzarella. Recipes ... |
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Smoke & Spice/Cooking With Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit»rank: 1423083by: Cheryl Alters Jamison, Bill Jamison
: :300-plus recipes. The only cookbook devoted to smoke-cooked barbecue, a hot trend. Review:Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and ... |
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Charcuterie: The Craft of Salting, Smoking, and Curing»rank: 2363by: Michael Ruhlman, Brian Polcyn
: :The only book for home cooks offering a complete introduction to the craft.Charcuterie—a culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciutto—is true food craftsmanship, the art of turning preserved food into items of beauty and taste. Today the term encompasses a vast range of preparations, most of which involve salting, cooking, smoking, and drying. ln addition to providing classic recipes for sausages, terrines, and pâtés, Michael Ruhlman and Brian Polcyn expand ... |
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Sauces: Classical and Contemporary Sauce Making»rank: 2790by: James Peterson
: :Winner of the James Beard Foundation Award for Cookbook of the Year for the 1991 First Edition 'lt's the single contemporary reference on the subject that is both comprehensive and comprehensible. l love Jim's recipes (and there are gems all over the place here), but what's special about Sauces is the text: it reads so well that this is the kind of book you can take to bed.' -Mark Bittmanfrom the Foreword to the Second Edition 'James Peterson has done ... |
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Everyday Pasta»rank: 2844by: Giada De Laurentiis
: :For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for ltalian food quite like it! ln Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for ... |
