Ruhlman’s How to Saute: Foolproof Techniques and Recipes for the Home Cook
Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike.The sauté station is the place all aspiring restaurant chefs want to be: the “hot seat,” where the action happens. The same is true at home, where a good …
Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine and cooks this food better than anyone on the planet. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants–Vong, Spice Market, and 66–the hottest dining destinations in New York City.Jean-Georges began his love affair …
A culinary treasure, The Martha Stewart Living Cookbook—The Original Classics became an indispensable reference when it was first published. Now, years later, comes its companion volume, The Martha Stewart Living Cookbook—The New Classics, which includes an index for both volumes and collects more than 1,200 of the best-of-the-best recipes that have appeared in Martha Stewart Living magazine since …
Packed with more than 650 recipes plus 600 variations and more information than ever before, the Seventh Edition of this cornerstone professional resource offers complete, step-by-step instruction in cooking principles and the techniques necessary for success as a professional chef. Wayne Gisslen’s Professional Cooking has been used by hundreds of thousands of chefs to master the basics …
A cookbook and wine guide celebrating the traditions of southern Italy, from the country’s foremost regional Italian restaurant. At San Francisco’s acclaimed A16 restaurant (named for the highway that cuts across southern Italy), diners pack the house for chef Nate Appleman’s house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes. Wine director Shelley Lindgren …
Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication
What happens when a four-star chef and a culinary minimalist decide to join forces to create something different? They invent a new style that adapts to every occasion and every level of cooking expertise. Simple to Spectacular introduces a unique concept developed by one of the world’s top chefs, Jean-Georges Vongerichten, and Mark Bittman, author of How to …
For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet’s test kitchens. Others came …
The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden
Dr. Brent Ridge and New York Times bestselling author Josh Kilmer-Purcell are not your average couple: The two Manhattanites left their big city lives behind, and found themselves living in bucolic Sharon Springs, New York, where they became “accidental goat farmers.” But what began as a way to reconnect with their own style of modern country living soon …
Le Bernardin, New York’s only four-star seafood restaurant, is renowned not only for its impeccable cuisine but also for its understated elegance. Now the Le Bernardin experience is made accessible to everyone in more than 100 meticulously formulated and carefully tested recipes for all courses, from appetizers through dessert.The food served in Le Bernardin’s beautiful dining room is …
The companion cookbook to the hit show Portlandia by the Emmy-nominated stars and writers Fred Armisen and Carrie Brownstein, with 50 delicious recipes for every food lover, freegan, organic farmer, and food truck diehard. Food plays a very special role in Fred Armisen and Carrie Brownstein’s award-winning satire Portlandia. Here are recipes for the dishes that define the …