Author: Zach Golden
Publisher: Running Press Adult
ISBN: 0762441771
Category : Cooking
Languages : en
Pages : 102
Book Description
Don’t know what to make for dinner? Is every evening an occasion for duress and deliberation? No more! What the F*@# Should I Make For Dinner? gets everyone off their a**es and in the kitchen. Derived from the incredibly popular website, whatthefuckshouldimakefordinner.com, the book functions like a "Choose your own adventure” cookbook, with options on each page for another f*@#ing idea for dinner. With 50 recipes to choose from, guided by affrontingly creative navigational prompts, both meat-eaters and vegetarians can get cooking and leave their indecisive selves behind.
Super Natural Every Day
Author: Heidi Swanson
Publisher: Hardie Grant Publishing
ISBN: 1742702058
Category : Cooking
Languages : en
Pages : 241
Book Description
"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
Publisher: Hardie Grant Publishing
ISBN: 1742702058
Category : Cooking
Languages : en
Pages : 241
Book Description
"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
The Complete Cookbook for Young Chefs
Author: America's Test Kitchen Kids
Publisher: Sourcebooks, Inc.
ISBN: 1492688541
Category : Juvenile Nonfiction
Languages : en
Pages : 208
Book Description
The #1 New York Times Best Seller! IACP Award Winner Want to bake the most-awesome-ever cupcakes? Or surprise your family with breakfast tacos on Sunday morning? Looking for a quick snack after school? Or maybe something special for a sleepover? It's all here. Learn to cook like a pro—it's easier than you think. For the first time ever, America's Test Kitchen is bringing their scientific know-how, rigorous testing, and hands-on learning to KIDS in the kitchen! Using kid-tested and approved recipes, America's Test Kitchen has created THE cookbook every kid chef needs on their shelf. Whether you're cooking for yourself, your friends, or your family, The Complete Cookbook for Young Chefs has delicious recipes that will wow! Recipes were thoroughly tested by more than 750 kids to get them just right for cooks of all skill levels—including recipes for breakfast, snacks and beverages, dinners, desserts, and more. Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen will encourage young chefs that they truly are learning the best recipes from the best cooks. By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.
Publisher: Sourcebooks, Inc.
ISBN: 1492688541
Category : Juvenile Nonfiction
Languages : en
Pages : 208
Book Description
The #1 New York Times Best Seller! IACP Award Winner Want to bake the most-awesome-ever cupcakes? Or surprise your family with breakfast tacos on Sunday morning? Looking for a quick snack after school? Or maybe something special for a sleepover? It's all here. Learn to cook like a pro—it's easier than you think. For the first time ever, America's Test Kitchen is bringing their scientific know-how, rigorous testing, and hands-on learning to KIDS in the kitchen! Using kid-tested and approved recipes, America's Test Kitchen has created THE cookbook every kid chef needs on their shelf. Whether you're cooking for yourself, your friends, or your family, The Complete Cookbook for Young Chefs has delicious recipes that will wow! Recipes were thoroughly tested by more than 750 kids to get them just right for cooks of all skill levels—including recipes for breakfast, snacks and beverages, dinners, desserts, and more. Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen will encourage young chefs that they truly are learning the best recipes from the best cooks. By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.
The How-To Cookbook for Teens
Author: Julee Morrison
Publisher: Sourcebooks, Inc.
ISBN: 1646114205
Category : Young Adult Nonfiction
Languages : en
Pages : 370
Book Description
Help your teenager become more independent as they discover the joy of cooking! Learning how to cook is a fun, creative outlet that also teaches an essential life skill. With simple recipes and step-by-step instructions, this introductory cookbook for teenagers guides young chefs-to-be through their first time in the kitchen, all the way through cooking full, flavorful meals for the whole family. Give your teen the tools to feed themselves balanced meals with a teen cookbook that includes: Teen-friendly foods—Your teen will discover 100 tasty and familiar recipes like Nachos, Sloppy Joes, Easy Shrimp Scampi, and Mustard and Maple-Glazed Chicken. Cooking fundamentals—For teens just starting out, this basic cookbook teaches all the key skills, with instruction on food safety, common cooking techniques, reading a recipe, and cleaning up. Room to experiment—Each recipe includes space to write down new ingredients to try so teens can experiment with flavors and textures and learn what worked (and what didn't!). Turn your teen into a culinary whiz with a starter cookbook written just for them.
Publisher: Sourcebooks, Inc.
ISBN: 1646114205
Category : Young Adult Nonfiction
Languages : en
Pages : 370
Book Description
Help your teenager become more independent as they discover the joy of cooking! Learning how to cook is a fun, creative outlet that also teaches an essential life skill. With simple recipes and step-by-step instructions, this introductory cookbook for teenagers guides young chefs-to-be through their first time in the kitchen, all the way through cooking full, flavorful meals for the whole family. Give your teen the tools to feed themselves balanced meals with a teen cookbook that includes: Teen-friendly foods—Your teen will discover 100 tasty and familiar recipes like Nachos, Sloppy Joes, Easy Shrimp Scampi, and Mustard and Maple-Glazed Chicken. Cooking fundamentals—For teens just starting out, this basic cookbook teaches all the key skills, with instruction on food safety, common cooking techniques, reading a recipe, and cleaning up. Room to experiment—Each recipe includes space to write down new ingredients to try so teens can experiment with flavors and textures and learn what worked (and what didn't!). Turn your teen into a culinary whiz with a starter cookbook written just for them.
Ottolenghi Simple
Author: Yotam Ottolenghi
Publisher: Ten Speed Press
ISBN: 1607749165
Category : Cooking
Languages : en
Pages : 0
Book Description
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.
Publisher: Ten Speed Press
ISBN: 1607749165
Category : Cooking
Languages : en
Pages : 0
Book Description
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.
My First Cookbook
Author: America's Test Kitchen Kids
Publisher: America's Test Kitchen
ISBN: 194870322X
Category : Juvenile Nonfiction
Languages : en
Pages : 194
Book Description
From the creators of NYT Bestseller The Complete Cookbook for Young Chefs, America's Test Kitchen and an army of kid recipe testers, this awesome new cooking collection will get 5 to 8 year olds (and their grown-ups!) into the kitchen doing fun food projects together! My First Cookbook will inspire the youngest chefs to enter the kitchen, empower them to cook, and engage their creativity--plus they'll have fun doing it. From simple after-school snacks, family meals, and holiday celebration recipes, each beginner recipe is developed by America's Test Kitchen Kids before being kid-tested and kid-approved.
Publisher: America's Test Kitchen
ISBN: 194870322X
Category : Juvenile Nonfiction
Languages : en
Pages : 194
Book Description
From the creators of NYT Bestseller The Complete Cookbook for Young Chefs, America's Test Kitchen and an army of kid recipe testers, this awesome new cooking collection will get 5 to 8 year olds (and their grown-ups!) into the kitchen doing fun food projects together! My First Cookbook will inspire the youngest chefs to enter the kitchen, empower them to cook, and engage their creativity--plus they'll have fun doing it. From simple after-school snacks, family meals, and holiday celebration recipes, each beginner recipe is developed by America's Test Kitchen Kids before being kid-tested and kid-approved.
Cook This, Not That!
Author: David Zinczenko
Publisher: Galvanized Books
ISBN: 1101884428
Category : Cooking
Languages : en
Pages : 1199
Book Description
Millions of Americans have lost tens of millions of unwanted pounds with the simple restaurant and supermarket swaps in Eat This, Not That! Now, the team behind the bestselling series turns its nutritional savvy to the best place in the world for you to strip away extra pounds, take control of your health, and put money back in your own pocket: your own kitchen. Did you know the average dinner from a chain restaurant costs nearly $35 a person and contains more than 1,200 calories? That’s hard on your wallet and your waistline, and few people understand this better than David Zinczenko and Matt Goulding. Their response: Learn to cook all your favorite restaurant food at home—and watch the pounds disappear! Make no mistake—this is no rice-and-tofu cookbook. The genius of Cook This, Not That! is that it teaches you how to save hundreds—sometimes thousands—of calories by recreating America’s most popular restaurant dishes, including Outback Steakhouse’s Roasted Filet with Port Wine Sauce, Uno Chicago Grill’s Individual Deep Dish Pizza, and Chili’s Fire Grilled Chicken Fajita. Other priceless advice includes: • The 37 Ways to Cook a Chicken Breast, A Dozen 10-Minute Pasta Sauces, The Ultimate Sandwich Matrix, and other on-the-go cooking tips • Scorecards that allow you to easily compare the nutritional quality of the carbohydrates, fats, and proteins in every meal you eat • The truth about how seemingly healthy foods, such as wheat bread, salmon, and low-fat snacks, may be secretly sabotaging your health
Publisher: Galvanized Books
ISBN: 1101884428
Category : Cooking
Languages : en
Pages : 1199
Book Description
Millions of Americans have lost tens of millions of unwanted pounds with the simple restaurant and supermarket swaps in Eat This, Not That! Now, the team behind the bestselling series turns its nutritional savvy to the best place in the world for you to strip away extra pounds, take control of your health, and put money back in your own pocket: your own kitchen. Did you know the average dinner from a chain restaurant costs nearly $35 a person and contains more than 1,200 calories? That’s hard on your wallet and your waistline, and few people understand this better than David Zinczenko and Matt Goulding. Their response: Learn to cook all your favorite restaurant food at home—and watch the pounds disappear! Make no mistake—this is no rice-and-tofu cookbook. The genius of Cook This, Not That! is that it teaches you how to save hundreds—sometimes thousands—of calories by recreating America’s most popular restaurant dishes, including Outback Steakhouse’s Roasted Filet with Port Wine Sauce, Uno Chicago Grill’s Individual Deep Dish Pizza, and Chili’s Fire Grilled Chicken Fajita. Other priceless advice includes: • The 37 Ways to Cook a Chicken Breast, A Dozen 10-Minute Pasta Sauces, The Ultimate Sandwich Matrix, and other on-the-go cooking tips • Scorecards that allow you to easily compare the nutritional quality of the carbohydrates, fats, and proteins in every meal you eat • The truth about how seemingly healthy foods, such as wheat bread, salmon, and low-fat snacks, may be secretly sabotaging your health
The Complete Baking Book for Young Chefs
Author: America's Test Kitchen Kids
Publisher: Sourcebooks, Inc.
ISBN: 1492697680
Category : Juvenile Nonfiction
Languages : en
Pages : 224
Book Description
A New York Times Bestseller! From the creators of the #1 New York Times bestselling cookbook for kids comes the ultimate baking book. America's Test Kitchen once again brings their scientific know-how, rigorous testing, and hands-on learning to KIDS! BAKING ISN'T JUST FOR CUPCAKES Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it's fun! Recipes were thoroughly tested by more than 5,000 kids to get them just right for cooks of all skill levels—including recipes for breakfast, breads, pizzas, cookies, cupcakes, and more Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen test cooks will encourage young chefs that they truly are learning the best recipes from the best cooks. By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.
Publisher: Sourcebooks, Inc.
ISBN: 1492697680
Category : Juvenile Nonfiction
Languages : en
Pages : 224
Book Description
A New York Times Bestseller! From the creators of the #1 New York Times bestselling cookbook for kids comes the ultimate baking book. America's Test Kitchen once again brings their scientific know-how, rigorous testing, and hands-on learning to KIDS! BAKING ISN'T JUST FOR CUPCAKES Want to make your own soft pretzels? Or wow your friends with homemade empanadas? What about creating a showstopping pie? Maybe some chewy brownies after school? From breakfast to breads, from cookies to cakes (yes, even cupcakes!), learn to bake it all here. You can do this, and it's fun! Recipes were thoroughly tested by more than 5,000 kids to get them just right for cooks of all skill levels—including recipes for breakfast, breads, pizzas, cookies, cupcakes, and more Step-by-step photos of tips and techniques will help young chefs feel like pros in their own kitchen Testimonials (and even some product reviews!) from kid test cooks who worked alongside America's Test Kitchen test cooks will encourage young chefs that they truly are learning the best recipes from the best cooks. By empowering young chefs to make their own choices in the kitchen, America's Test Kitchen is building a new generation of confident cooks, engaged eaters, and curious experimenters.
Ratio
Author: Michael Ruhlman
Publisher: Simon and Schuster
ISBN: 1416566120
Category : Cooking
Languages : en
Pages : 307
Book Description
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 millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
Publisher: Simon and Schuster
ISBN: 1416566120
Category : Cooking
Languages : en
Pages : 307
Book Description
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 millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
The Complete DIY Cookbook for Young Chefs
Author: America's Test Kitchen Kids
Publisher: America's Test Kitchen
ISBN: 1948703254
Category : Juvenile Nonfiction
Languages : en
Pages : 203
Book Description
Now is the time for kids to make EVERYTHING from scratch. This is the third book in the NY Times Bestselling Cookbook series for Young Chefs and will inspire kids to make everything from ketchup to crackers... themselves. Ever wondered how ketchup is made? How do you bake the most-awesome-ever cheese crackers (fish-shaped, of course)? Can you really make homemade butter in 10 minutes? The third title in this bestselling series of complete cookbooks for young chefs goes back to basics to make many of today's store-bought staples better from scratch. Easy recipes ranging from pancake mix to homemade Sriracha sauce will make kids kitchen heroes, one DIY project at a time.
Publisher: America's Test Kitchen
ISBN: 1948703254
Category : Juvenile Nonfiction
Languages : en
Pages : 203
Book Description
Now is the time for kids to make EVERYTHING from scratch. This is the third book in the NY Times Bestselling Cookbook series for Young Chefs and will inspire kids to make everything from ketchup to crackers... themselves. Ever wondered how ketchup is made? How do you bake the most-awesome-ever cheese crackers (fish-shaped, of course)? Can you really make homemade butter in 10 minutes? The third title in this bestselling series of complete cookbooks for young chefs goes back to basics to make many of today's store-bought staples better from scratch. Easy recipes ranging from pancake mix to homemade Sriracha sauce will make kids kitchen heroes, one DIY project at a time.