Chef Jay (57 results)

Condition: Good. May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwills nonprofit mission!.

Condition: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 0.15.

Condition: Fair. Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 0.15.

Condition: Very Good. Very Good condition. Shows only minor signs of wear, and very minimal markings inside (if any). 0.15.

Condition: Fine. Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 0.15.

Condition: Good. Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within 0.15.

Condition: New. Book is in NEW condition. 0.15.

Condition: New. New! This book is in the same immaculate condition as when it was published 0.15.

Condition: Fair. Acceptable/Fair condition. Book is worn, but the pages are complete, and the text is legible. Has wear to binding and pages, may be ex-library. 0.14.

Condition: Fine. Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 0.14.

Condition: Very Good. Very Good condition. Shows only minor signs of wear, and very minimal markings inside (if any). 0.14.

Condition: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 0.14.

Condition: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 0.14.

Condition: Good. Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within 0.14.

Condition: New. Book is in NEW condition. 0.14.

Condition: New. New! This book is in the same immaculate condition as when it was published 0.14.

Soft Cover. Condition: new.

Condition: Very Good. Book is in Used-VeryGood condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain very limited notes and highlighting. 0.35.

Condition: New. Buy with confidence! Book is in new, never-used condition 0.35.

Condition: Fine. Like New condition. Great condition, but not exactly fully crisp. The book may have been opened and read, but there are no defects to the book, jacket or pages. 0.35.

Condition: New. New! This book is in the same immaculate condition as when it was published 0.35.

Condition: Good. Good condition. This is the average used book, that has all pages or leaves present, but may include writing. Book may be ex-library with stamps and stickers. 0.35.

Condition: Fair. Buy with confidence! Book is in acceptable condition with wear to the pages, binding, and some marks within 0.35.

Condition: Very Good. Very Good condition. Shows only minor signs of wear, and very minimal markings inside (if any). 0.35.

pamphlet. Condition: New. Brand New!.

Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books!.

Soft Cover. Condition: new.

Condition: New.

No binding. Condition: New. This concise, made for quick-access, kitchen-proof guide will be your next best kitchen tool. Author and Chef Jay Weinstein, CIA-trained veteran of Americas finest kitchens (New Yorks Le Bernardin, Bostons Jasper) expertly selects ingredients and methods for modern sauce-making as well as dips and stocks in this ultimate 6 page laminated reference. Thumbnail recipes for all major contemporary sauces, including reductions, coulis (puree), liés (starch-thickened), vinaigrettes, and emulsions are here. Modern mother sauces such as mustard vinaigrettes feature variations perfect for fish and seafood, vegetable dishes, meats, pastas, and salads. Béchamel, velouté, espagnole (brown sauce), tomato sauce, and hollandaise include secondary sauces created by adding just a few flavorings. Condiments, salsas, dressings, and dips feature suggested illustrations, simple mini recipes, and recommendations for pairings. Plus cooked bean dips with aromatics and finishing herbs to match five key bean varieties. Classic stocks, such as blond chicken stock, brown veal stock, and white wine-laced fish fumet stand alongside stocks of emerging world cuisines like Japanese dashi, American vegetable broths, and Indian curry stocks. All essential but easily do-able recipes. This guide is a must-have for every ambitious home cook and savvy professional.6 page laminated guide includes: Sauce & Stock Definitions Modern Mother Sauces Vinaigrettes, Mayonnaise, Tomato Sauce Reductions Simple Stock Reduction Sauces for Red Meat & Poultry Poached Fruit with Natural Reduction Sauce Mushroom Cream Reduction for Fried Oysters, Polenta & Pasta Balsamic Reduction for Fresh Fruit Classic Mother Sauces Velouté, Brown Sauce (Espagnole), White Sauce (Bechamel), Hollandaise Coulis Sauces Roasted Red Bell Pepper Coulis for Fish or Vegetables Banana-Cinnamon Coulis for Winter Desserts Simple Strawberry Coulis for Cakes, Custards, Gelato & Poached Fruit Italian, Mexican & Other Sauces Pesto, Mole, Salsa Fresca, Butter Sauce (Beurre Blanc) Dips Artichoke Dip, Curry Dip, Watercress Dip, Hummus, Pinto Bean Dip Roasted Garlic & Red Pepper Dip, Spicy White Bean Citrus Dip, Dairy-Based Dips Chutneys Cranberry Chutney, Red & Yellow Plum Tomato Chutney Spiced Mango Chutney, Pear Chutney with Dates & Almonds Cilantro-Mint Chutney Condiments Homemade Ketchup, Homemade Mustard, Homemade BBQ Sauce, Homemade Cocktail Sauce Sriracha-style Chili Sauce, Homemade Thai Sweet Chili Sauce, Thai Peanut Sauce Dessert Sauces Vanilla Sauce (Crme Anglaise), Rum/Bourbon Sauce for Bread Puddings, Chocolate Sauce Master Fruit Coulis Recipe Stocks Basic Stock Recipe, Chicken Stock, Vegetable Stock, Beef Stock, Fish Stock (Fumet in French) Curry Stock, Porcini Mushroom Stock, Dashi (Japanese Soup Stock) Broths New England Sweet Root Vegetable Broth, New York Carrot Onion Stock Vietnamese Soup Broth Food & Sauces Pairing Chart Second Edition, New Edition, Updated & Revised.

No binding. Condition: New. Second Edition, Updated & Revised. Essential 6 page laminated kitchen-proof guide for both the professional chef and homegrown culinary enthusiast. Chef Jay Weinstein, CIA-trained veteran of Americas finest kitchens, including New Yorks Le Bernardin and Bostons Jasper enumerates the relevant leaves, seeds, barks, buds, resins, and other plant-based seasonings of modern world cuisines sharing techniques such as infusions, herb-oils, rubs, and curries in easy-to-execute tip boxes and charts enabling any cook to make any flavor fast. From aromatic properties to classical and cutting-edge pairings, create flavor profiles of both Western foods and emerging food scenes of Asia, Latin America and beyond. Make marinades truly penetrate, broths genuinely profound, and coax the most essence from every herb and spice. For gardening chefs, the guide enumerates the seven best methods for locking flavor into dried, infused, and otherwise preserved homegrowns. For the aroma-curious, it maps out intriguing spice adventures to enliven everyday meals. For the novice, it defines every herb and spice needed to produce just about any dish they wish to master. This may be the only herb and spice reference a good cook will ever need.6 page laminated guide includes: Definitions Herbs: Fresh or Dried? Cuts, Blends & Bundles Curries Buying Storing & Preserving Herbs & Spices Drying Herbs Salt Tips & Tricks Chili Powders Culinary Herbs Reference Table Photo of the Herb Description Flavor Profile Pairings Forms Chefs Comments Culinary Spices Reference Table Photo of the Spice Description Flavor Profile Pairings Forms Chefs Comments Coaxing the Essence Growing at Home Marinades & Rubs.