Short Cuts to Glory: Learning to Cook

Author: Matt Okine
Publisher:
ISBN: 9781760405724
Category : Cooking, Australian
Languages : en
Pages : 232

Book Description
A diverse and generous group of Australian chefs and cooks share their essential recipes. Created in conjunction with ABC TV, Short Cuts to Glory is the ultimate cookbook for anyone leaving home, becoming independent, or just wanting to impress with minimal kitchen stress. A diverse and generous group of Australian chefs and cooks share their essential recipes, along with step-by-step tips methods and plenty of tips and tricks to help inexperienced home cooks create the best-ever version, plus some variations for good measure. Structured in themed chapters such as The Basics, Last Minute Meals, Date Night and Feed and Army to reflect the TV series, which will be aired over 10 weeks on ABC2, starting in mid-April 2017. Contributors, many with a massive media presence, include: Adriana Zumbo, Miguel Maestre, Colin Fassnidge, Neil Perry, Justine Schofield, Hayden Quinn, Tom Walton, Christine Manfield, Giovanni Pilu, Monday Morning Cooking Club, Jill Dupleix, Martin Boetz, Stefano Manfredi, Mark Best, Brigitte Hafner, Bernard Chu.

The 4-hour Chef

Author: Timothy Ferriss
Publisher: Houghton Mifflin Harcourt
ISBN: 0547884591
Category : Cooking
Languages : en
Pages : 677

Book Description
Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.

Cooking at Home

Author: David Chang
Publisher: Clarkson Potter
ISBN: 1524759252
Category : Cooking
Languages : en
Pages : 401

Book Description
NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.

Nanny Ogg's Cookbook

Author: Terry Pratchett
Publisher: Random House
ISBN: 1407034367
Category : Fiction
Languages : en
Pages : 178

Book Description
Steel yourselves - Nanny Ogg is passing on some of her most interesting recipes and her most refined wisdom. 'Probably the best and certainly the tastiest of the Discworld spin-offs' - The Times 'They say that the way to a man's heart is through his stomach which just goes to show they're as confused about anatomy as they gen'rally are about everything else, unless they're talking about instructions on how to stab him, in which case a better way is up and under the ribcage.' Nanny Ogg Nanny Ogg, one of Discworld's most famous witches, is passing on some of her huge collection of tasty and above all interesting recipes. But in addition to the delights of the 'Strawberry Wobbler' and 'Nobby's Mum's Distressed Pudding', Mrs Ogg imparts her thoughts on social etiquette, life, death, courtship, children and weddings, all in a refined style that should not offend the most delicate of sensibilities. Well, not much... Jam-packed with recipes favoured (or not!) by the great and good of the Discworld, full of Nanny Ogg's unique wisdom and way with words, and peppered with apoplectic notes from the editor and the publisher, this is a treasure trove of literary, culinary and comic delights. A must- purchase for any fan of the legendary Sir Terry Pratchett. *Most of the recipes have been tried out on people who are still alive. __________________________________________________________________ What fans are saying... 'This is Nanny Ogg at her naughty best...I sniggered and snerked all the way through' - ***** Reader review 'As expected, hilarious. Also beautifully illustrated. Had a kick reading the recipes, and will likely try a few!' - ***** Reader review 'Love this book! It is brilliant! If you don't already have this buy it now!!' - ***** Reader review 'Totally Brilliant!!!' - ***** Reader review 'I laughed myself silly reading this; it is VERY funny...I am looking forward to trying the recipes' - ***** Reader review

The Yellow Table

Author: Anna Watson Carl
Publisher: Sterling Publishing (NY)
ISBN: 9781454917656
Category : Breakfasts
Languages : en
Pages : 0

Book Description
Something magical happens when people come together to share a meal--and this cookbook, named for the beloved wooden table in Anna Watson Carl 's childhood kitchen, celebrates that joy and conviviality. Featuring delicious seasonal recipes just right for feeding the people you love, it includes everything from Crustless Quiche Lorraine and Pumpkin Spice Pancakes to a Kale Detox Salad, Roasted Vegetable Ratatouille, and Grilled Skirt Steak with Chimichurri. Enjoy snacks like Watermelon, Feta, & Mint Skewers; soups and stews, including Three-Bean Turkey Chili; sandwiches, simple suppers, sweets, and stress-free dinner-party menus. You'll even find plenty of vegan, vegetarian, and gluten-free options--and wine pairings from award-winning sommelier Jean-Luc Le D add the perfect finishing touch.

The Sprouted Kitchen

Author: Sara Forte
Publisher: Ten Speed Press
ISBN: 1607741156
Category : Cooking
Languages : en
Pages : 254

Book Description
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.

Quiches, Kugels, and Couscous

Author: Joan Nathan
Publisher: Knopf
ISBN: 0307594505
Category : Cooking
Languages : en
Pages : 401

Book Description
What is Jewish cooking in France? In a journey that was a labor of love, Joan Nathan traveled the country to discover the answer and, along the way, unearthed a treasure trove of recipes and the often moving stories behind them. Nathan takes us into kitchens in Paris, Alsace, and the Loire Valley; she visits the bustling Belleville market in Little Tunis in Paris; she breaks bread with Jewish families around the observation of the Sabbath and the celebration of special holidays. All across France, she finds that Jewish cooking is more alive than ever: traditional dishes are honored, yet have acquired a certain French finesse. And completing the circle of influences: following Algerian independence, there has been a huge wave of Jewish immigrants from North Africa, whose stuffed brik and couscous, eggplant dishes and tagines—as well as their hot flavors and Sephardic elegance—have infiltrated contemporary French cooking. All that Joan Nathan has tasted and absorbed is here in this extraordinary book, rich in a history that dates back 2,000 years and alive with the personal stories of Jewish people in France today.

Mastering the Art of Soviet Cooking

Author: Anya von Bremzen
Publisher: Crown
ISBN: 0307886832
Category : Biography & Autobiography
Languages : en
Pages : 370

Book Description
A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations “Delicious . . . A banquet of anecdote that brings history to life with intimacy, candor, and glorious color.”—NPR’s All Things Considered Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses. ONE OF THE BEST BOOKS OF THE YEAR: The Christian Science Monitor, Publishers Weekly

The 52 New Foods Challenge

Author: Jennifer Tyler Lee
Publisher: Penguin
ISBN: 1583335560
Category : Cooking
Languages : en
Pages : 0

Book Description
IACP Cookbook Award Nominee · Salvation for every busy parent who longs to make mealtimes relaxing, fun—and healthy, from the creator of Crunch a Color™ Like many parents, Jennifer Tyler Lee struggled to get her kids to eat healthy, balanced meals. The answer, she discovered, was making it a game. "We’ll try one new food each week," she told her kids. "You pick!" She called it the 52 New Foods Challenge. In this week-by-week guide, Lee gives parents practical tips to dramatically change the way their families eat. Her helpful advice and the simple rules that her family followed will show parents how to start eating healthy every week of the year. Each week offers a healthy new food to try, from artichokes to zucchini, and includes easy recipes and fun activities to work on as a family—from learning to cook together to enjoying the farmers’ market to even experimenting with growing your own food. With more than 150 simple, healthy recipes and advice from nationally acclaimed nutrition experts, The 52 New Foods Challenge shows parents how to enjoy mealtimes, plant the seeds of change at their family table, and easily incorporate healthy habits every day of the year. Guaranteed to inspire a child’s creativity and confidence in the kitchen and beyond, The 52 New Foods Challenge is the perfect companion for any busy parent who wants to stop stressing over mealtime and find a creative, playful solution to make this family ritual relaxing and fun.

Food Matters

Author: Mark Bittman
Publisher: Simon and Schuster
ISBN: 1416578978
Category : Cooking
Languages : en
Pages : 337

Book Description
From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health. We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home. Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline. Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live. Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.