Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was “Good Eats”, one of Food Network’s most popular programmes. Four years ago, when Alton Brown set out to write “I’m Just Here for the Food”, he wanted to create a cookbook unlike any other – a cookbook for people …
The bestselling book on making the most of your stand mixer is back in an expanded edition. A stand mixer is perhaps the most useful piece of culinary equipment you can own. And the Kitchen Aid stand mixer is the Rolls Royce of stand mixers. It kneads dough, grinds meat, slices vegetables, whips …
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook
Niki Segnit’s essential culinary reference book is now available with an award-winning, internationally acclaimed design. As appealing to the novice cook as to the experienced professional, it will immeasurably improve your cooking-and it’s the sort of book that might keep you up at night reading. Beautiful, entertaining, and exhaustively researched, this is a globetrotting collection of flavor pairings …
Food Presentation Secrets: Styling Techniques of Professionals
A practical guide to adding that professional flourish to any dish. Food Presentation Secrets provides professional cooking school instruction, tips and recipes for more than 100 sweet and savory garnishing ideas. Using this comprehensive guide, any home chef can make professional-looking garnishes with delicious edible ingredients. Five comprehensive sections reveal the techniques, tools, ingredients and designs …
The German Cookbook: A Complete Guide to Mastering Authentic German Cooking
Now in a celebratory fiftieth anniversary edition, The German Cookbook is the definitive authority on German cuisine, from delicious soups and entrees to breads, desserts, and the greatest baking specialties in the world. In addition to easy-to-follow recipes, renowned food writer Mimi Sheraton also includes recommendations for restaurants at home and abroad, as well as tips on ordering …
The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients – milk, bacteria, salt, and enzymes – into new and exciting products with vastly different shapes, sizes, and colors, …
The only product with yield information for more than 1,000 raw food ingredients, The Book of Yields, Eighth Edition is the chef’s best resource for planning, costing, and preparing food more quickly and accurately. Now revised and updated in a new edition, this reference features expanded coverage while continuing the unmatched compilation of measurements, including weight-to-volume equivalents, trim …
How to Grill: The Complete Illustrated Book of Barbecue Techniques, A Barbecue Bible! Cookbook
Winner of an IACP Cookbook Award, How to Grill is “the definitive how-to guide for anyone passionate about grilling, from the newest beginner to the most sophisticated chef” (Tom Colicchio). A full-color, photograph-by-photograph, step-by-step technique book, How to Grill gets to the core of the grilling experience by showing and telling exactly how it’s done. With more than …
Tacopedia is an encyclopaedic tribute to the vibrancy of Mexican taco culture. Explore one of Mexico’s most popular culinary traditions through 100 recipes accompanied by interviews, street and food photography, illustrations, graphics, and maps that bring the full story behind each taco to life.Tacopedia’s highly graphic style will appeal to hip taco lovers, food truck enthusiasts, and …
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the …