Sur La Table Cookbooks
If you long to produce classic French cuisine at home, this masterwork is the best possible guide. As these encouraging chefs say, "Anyone can cook in the French manner anywhere with the right instruction." From buying ingredients through each essential step of a recipe, Mesdames Child, Beck and Bertholle provide patient and impeccable direction. For over 40 years this book has been teaching aspiring chefs of all levels how to reproduce the savory delights of this classic cuisine. This book is different in its approach because it leads the cook from buying and handling raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. It breaks down French cuisine into a manageable sequence of the themes and variations forming the backbone of French cookery and lending themselves to an infinite number of elaborations. It even shows you how to buy products here in the U.S. that match the flavors and textures of their French counterparts, and includes proper wine pairings. No kitchen library is complete without this masterwork. Also available, Mastering the Art of French Cooking, Volume Two and Julia and Jacques Cooking at Home on DVD.
Rice is a wonderfully versatile ingredient, and Spanish cooks transform it into an array of dishes, from simple comfort food to grand feasts to be shared on special occasions. This book brings together delicious rice dishes from all over Spain, from regional classics that are now known around the world to unusual local specialties. There is something for every taste and occasion, with recipes containing meat, poultry, fish and shellfish, as well as some tempting vegetarian options to choose from. Learn how to make a show-stopping Paella Valenciana (Valencian paella) or a Paella de marisco y chorizo (Seafood paella with chorizo), and how to make the most of tasty ingredients like garlic and saffron in your cooking. Try traditional regional paellas as well as other styles of rice dishes, such as Arroz caldoso con langosta (Creamy rice with lobster), Arroz caldoso con almejas (Clam soup) or Arroz al horno con garbanzos y pasas (Baked rice with chickpeas and raisins). Whatever the season or occasion, there is a recipe here for every lover of authentic Spanish cuisine.
Ever wondered how to pan-fry a steak with a charred crust and an interior that?s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac `n? cheese that?s as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast succulent, moist turkey (forget about brining!)-and use a foolproof method that works every time? As the culinary nerd-in-residence at popular food blog Serious Eats, J. Kenji Lopez-Alt. has pondered all of these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy and molecules that create great food. Kenji shows that, often, conventional methods don't work that well, and home cooks can achieve far better results using new-but simple-techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make a flawless Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived and much more.
Maybe she's on a photo shoot in Zanzibar. Maybe she's making people laugh on TV. But all Chrissy Teigen really wants to do is talk about dinner. Or breakfast. Lunch gets some love, too. For years, she's been collecting, cooking and Instagramming her favorite recipes, and here they are: from all-day breakfast to John's famous fried chicken with spicy honey butter to her mom's Thai classics. Salty, spicy, saucy and fun as sin (that's the food, but that's Chrissy, too), these dishes are for family, for date night at home, for party time, and for a few "life-sucks" moments (salads). You'll learn the importance of chile peppers, the secret to cheesy-cheeseless eggs and life tips like how to use bacon as a home fragrance, the single best way to wake up in the morning, and how not to overthink men or Brussels sprouts. Because for Chrissy Teigen, cooking, eating, life, and love are one and the same.
Kate McDermott believes that pie-making should be simple and fun. She has shared her kitchen wisdom with thousands of people across the country-and now, her recipes and guidance can be right at your fingertips. Boasting 75 stunning color photographs, this hardcover book will inspire you to don an apron, grab a rolling pin and get cooking. McDermott's confidence comes through in every recipe, and her rules extend beyond baking to everyday life. Master mixing, rolling and baking crusts-including gluten-free varieties-with her clear, detailed instructions, and then choose from a wide variety of delicious filling recipes to complete your masterpiece. Some delicious highlights include Blackberry Pie for Julia Child, The Best Peach Pie in the World and Old-Fashioned Rhubarb Pie.
Few meals are more satisfying than the rich and fragrant Moroccan stew known as a tagine. In this fabulous collection of aromatic tagines, salads, side dishes, and sweet things, you'll be sure to find some of the best-loved classics from the Moroccan kitchen. The book begins with traditional lamb tagines providing winning combinations of sumptuous flavors such as Lamb Tagine with Prunes, Apricots, and Honey. Beef, kefta, and sausage tagines includes delicious options such as Chorizo Tagine with Lentils and Fenugreek. Chicken and duck tagines are delicious cooked with plenty of spice. Try a Duck Tagine with Pears and Cinnamon. For a lighter touch, there are plenty of options for tagines made with fresh vegetables and seafood. Exciting fish and seafood tagines include Tagine of Monkfish, Potatoes, Cherry Tomatoes, and Black Olives. Vegetable tagines are brought to life with the addition of warm and tasty spices. Try Tagine of Artichokes, Potatoes, and Peas. The author, Ghillie Basan, has worked in different parts of the world as a cookery writer, restaurant critic, and journalist. She is Cordon Bleu trained and has a degree in social anthropology. She has written a number of highly acclaimed books on classic cuisines of the Middle East and Southeast Asia, and her food and travel articles have appeared in the Sunday Herald, Scotland on Sunday, and BBC Good Food Magazine.
Creator of the wildly popular blog and bestselling cookbook Inspiralized, Ali Maffucci is indisputably the authority on spiralizing. Now, with this ultimate guide, she's making it easier than ever for you to turn your favorite high-carb, high-calorie dishes into clean meals that fit into any diet-including paleo, vegan, gluten-free and raw. Inspiralize Everything is organized alphabetically by type of produce, allowing you to cook with items you already have on hand, whatever comes in your CSA box, or in-season finds from the farmer's market. Ali highlights more than 20 vegetables and fruits, detailing their nutritional value and preparation techniques, including staples like beets, butternut squash and carrots as well as the less common chayote, jicama and kohlrabi. Versatile and varied with a focus on healthy eating and easy cooking, each recipe was crafted to become a well-loved staple in your repertoire. Diet customization options, veggie swap suggestions, and special attention paid to one-pot, make-ahead and no-cook meals ensure that Inspiralize Everything will become a workhorse in your kitchen. Want a vegan dinner that's minimal on cleanup? Try Cheeseless French Onion Soup. How about a hearty meal that'll make great leftovers for lunch tomorrow? Winter Lasagna with Butternut Squash, Brussels Sprouts and Chicken Sausage is for you. Need a super detox to reset your tastebuds? The Watermelon Radish Nourish Salad with Lemon-Ginger Vinaigrette is just the thing. Sweet tooth satisfaction? Proceed straight to the Zucchini Noodle Bread with Coconut Cream Frosting. Whether you have weight-loss goals, follow a specific healthy lifestyle or just want to make good-for-you food at home, this book has the answer. If you're a spiralizing pro, this book will become your recipe bible; if you're just starting out, it will teach you everything you need to know. Either way, get ready to be inspiralized.
For America's bestselling cookbook author Ina Garten, there is no greater pleasure than cooking for the people she loves-particularly her husband, Jeffrey. Ina has enjoyed cooking for him ever since the two were married forty-eight years ago, and the comforting, delicious meals they've shared have become the basis for her extraordinary career in food. Ina's most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often-as well as charming stories from the couple's many years together. Discover updated classics like Brisket with Onions, new favorites like Skillet-Roasted Lemon Chicken, and wonderful salads including Kale Salad with Pancetta and Pecorino. Of course, there's also a delicious range of desserts, from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. Ina has even included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschetta and Challah with Saffron, there's something for everyone to enjoy. From satisfying lunches to elegant dinners, these are recipes Ina has tested over and over again-so you too can serve them with confidence to the people you love.
The perfect gift for your favorite pizza-lover-even if that's you-this set includes a folding aluminum pizza peel and a book of delicious gourmet pizza recipes. A pizza peel is an essential tool in any would-be pizza chef's kitchen, and the thin aluminum blade of this model slides easily under cooking pizzas for simple placing, rotating and retrieval. The folding handle locks securely in place and allows easy storage in a cupboard or drawer when not in use. Optimized for use with the Pizzeria Pronto pizza oven, these easy-to-follow gourmet recipes are also suitable for use with conventional ovens.
Discover all the convenient features of everybody's favorite multicooker-from pressure cooking root veggies and creating perfectly fluffy rice to slow cooking meat and making your own yogurt. This authorized Instant Pot cookbook is packed with easy-to-follow recipes for 75 deliciously simple dishes, including: Spinach and Herb Lasagna, Balsamic Beef Short Ribs, Pulled Pork Sandwiches, Vegetable Green Thai Curry, Double Chocolate Cheesecake and more. With this collection of low-maintenance, family-friendly recipes, you can easily get a meal on the table in a fraction of the time. Featuring full-color photos and nutritional information for healthy breakfasts, decadent desserts and everything in between, this is sure to be your go-to guide for making the most of your Instant Pot.
When award-winning chef Alton Brown isn't busy with television projects like Good Eats, Iron Chef America and Cutthroat Kitchen, he's developing digital media projects and touring with his live stage show. Somehow, he still finds time to make tasty food for himself and the people around him-and now, he's bringing his everyday recipes to you. In EveryDayCook, you'll find the food Alton Brown cooks and eats on a day-to-day basis, from morning to late at night and everywhere in-between. Accompanied by frame-worthy photographs, the 101 recipes are arranged by time of day-and of course, they incorporate plenty of science and the chef's signature sense of humor. Highlights include: Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, "EnchiLasagna" or "Lasagnalada" Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks Anytime: The General's Fried Chicken, Roasted Chile Salsa, Peach Punch Pops Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie
Bestselling authors David Frenkiel and Luise Vindahl, the minds behind the award-winning blog Green Kitchen Stories have compiled their top smoothie recipes in this colorful book-and they've added some new and exciting ideas you won't want to miss. For quick reference, the health-conscious book is divided into categories like simple smoothies, post-workout favorites, breakfast ideas, energizers, desserts and more. David and Luise also reveal their recipes for nut milks and butters, granola and muesli-as well as their favorite juices, which can be added to the recipes. Highlights include the Green Bowl, Sleeping-in Smoothie, Green Stamina Workout, the Warm Smoothie, and Apple Pie in a Glass. There's something for everyone in this comprehensive volume. For anyone reluctant to switch to a purely liquid breakfast, there are snacks to go along with the delicious blends. And for any NutribulletTM experts who are looking for fresh inspiration, you've come to the right place!
Wood-plank grilling adds a lush, smoky flavor to foods without the labor-intensive mess of traditional barbecue pits and smokers. Though sales of planks are skyrocketing, there are few resources available that enable backyard cooks to take full advantage of this easy, exciting technique. The Plank Grilling Cookbook answers this growing need with an extensive array of recipes and helpful advice. Among the inventive offerings are entrées such as Tuna with Hoisin-Sherry Sauce, Lemon-Herb Roast Chicken, Meatloaf with Tomato and Red Pepper Sauce, and Sizzling Lamb Fajitas; vegetables and side dishes such as Stuffed Artichokes and Corn Guacamole; and even desserts, from Peach Sorbet to Pecan and Cinnamon Stuffed Apples with Caramel Sauce. This book helps readers choose between the different types of planks-cedar, maple, alder, hickory, cherry and oak-and also features how-to and safety tips for successful plank grilling.
Something indescribably wonderful happens when you combine crust, tomato and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish- James Beard and IACP Award?winning author of Flour Water Salt Yeast and owner of the beloved restaurant Ken's Artisan Pizza in Portland, Oregon-proves that amazing pizza is within reach of any home cook. The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes-same-day "Saturday doughs" that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter and even gluten-free dough-each of which results in the best, most texturally sublime crust you've ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover-and inspire you to create your own signature pies, just the way you like them.
When you think about cooking dinner, multiple pots and pans-plus a lot of multitasking and cleanup-probably come to mind. That's why the cooks behind One-Pan Wonders set out to compile this fresh, modern collection of recipes that require just one pot (no cheating!) and a minimum of hands-on time. Here you'll find over 130 meticulously tested recipes that deliver fresh, fuss-free meals from your Dutch oven, sheet pan, skillet, roasting pan, casserole dish or slow cooker. Each recipe is engineered to ensure every component of the meals turns out perfectly cooked and ready to eat at the same time. From Skillet Spanikopita to Sheet Pan Beef Fajitas to Indian-Style Vegetable Curry, these diverse dishes promise bold, fresh flavors you can enjoy any day of the week. Each recipe was tested (and re-tested) with the home cook in mind, and only the most delicious meals made it onto these pages.
Host is a contemporary guide to eating, drinking and entertaining from W & P Design co-founders Eric Prum and Josh Williams. From intimate dinner parties to festive rooftop gatherings, Eric and Josh show how to be a better host with inspired-yet-approachable recipes and advice for creating delicious meals and unforgettable experiences-all with an eye towards how people eat and drink in today's urban centers.
From James Beard Award winner, Top Chef Masters contestant and acclaimed author John Currence comes this fun, festive and highly caffeinated ode to the joys and rituals of the Southern breakfast-with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. It is a gathering place where people from all walks come together to share the most important meal of the day: breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an art form with dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie. Big Bad Breakfast is full of comforting, soulful recipes that will make the day ahead that much better-not to mention stories of the wonderful characters that fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.
From America's beloved ambassador of Italian culinary traditions comes the ultimate master class: a beautifully produced, definitive guide to Italian cooking, coauthored with her daughter, Tanya. A wonderful addition to any kitchen, this autographed book covers everything from ingredients to techniques to tools, and includes more than 400 delectable recipes. Teaching has always been Lidia's passion, and in this magnificent guide she generously shares her deep understanding of what it takes to create delicious Italian meals. With this book, readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients-meats and fish, vegetables and fruits, grains, spices and condiments-and how to buy, store, clean and cook with them. The 400 recipes run the gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia's originals like Bread-and-Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy.
In Toast, Sabrina Fauda-Rôle takes toast to new heights as she shares the delectable things you can do with a hunk of bread, a delicious spread and an array of mouthwatering fillings. From simple toasts to delectable tartines and overflowing open sandwiches, this is easy but elegant food-perfect for a filling snack, a comforting supper for one, or even to serve as nibbles when entertaining. With a stylish design and chapters covering cheese, meat, fish, veggies and spreads, Toast shares fresh, fun and easy recipes ranging from the classic mozzarella-and-tomato pairing to interesting flavor blends like turkey, apple and curry. Indulge in hot toasts dripping with melted brie, or serve up an impressive smoked duck-and-creamed corn tartine. Toast shows that using wholesome, quality ingredients in unexpected and exciting combinations delivers results that are sure to satisfy.
Award-winning chef and revered culinary icon Dorie Greenspan has created more than 300 delicious cookie recipes over the course of her career-and now, she has compiled her favorites into one must-have cookbook. To make the cut, each recipe had to earn Dorie's "three purple stars of approval". You'll find cookies for every taste and occasion, from lunchbox-friendly Blueberry Buttermilk Pie Bars to sophisticated Portofignos with chocolate dough and port-soaked figs. Savor simple, three-ingredient Almond Crackle Cookies or fuel up for the day with power-packed They Might Be Breakfast Cookies. With dozens of recipes to choose from-all of them delicious and inspiring-you'll be set for cookie swaps, bake sales and memorable entertaining.