Salt Fat Acid Heat (330 results)

Paperback. Condition: Very Good. 'Magnificent Anthony Bourdain A sharply crafted and unflinchingly honest memoir. This is a rollicking, passionate story of food, purpose and family. Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. Evocativedazzlingbeautifully written New York Times Perfect for fans of Salt, Fat, Acid, Heat. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.

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Condition: Good. MacNaughton, Wendy (illustrator). SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book.

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Hardcover. Condition: new. Hardcover. Perfect for foodie fans of Salt, Fat, Acid, Heat as well as Cork Dork and The Flavor Equation, this instant classic is both a sumptuous behind-the-scenes tour and a fun, appetizing, and informative how-to that covers everything from wine and cheese to ice cream and honey, tea, chocolate, and even water, from the science of taste and the rituals of creating a fine-tuned palate, to plucking flavor descriptions from the tip of your tongue, and learning how appreciating food can help you appreciate life.You love to eat. But do you know how to taste?On a delectable sensory romp through the science of flavor, award-winning professional taster Mandy Naglich, one of less than 100 Advanced Cicerones in the world, gives you a seat at the table in the elite world of master tasters - scientists, professional tasters, sommeliers, umami ushers and more - divulging the secrets behind their perfected palates so you, too, can become a super taster.Whether it's a meaningful meal or a favorite nostalgic road trip snack, we know what we like to eat. But even when it comes to the most vivid and memorable dishes it's tough to say what exactly makes them so delicious. Now award-winning expert, certified food and beverage taster and lifestyle journalist Mandy Naglich reveals how to hone your tasting superpowers like a pro.Take a seat beside highly-trained cheese analysts, world-class sommeliers, competitive whiskey tasters, internationally recognized chefs, and sensory scientists as experts divulge the secrets to discerning the notes in a range of ingredients, from a dab of honey to a spoonful of olive oil-and even a sip of mineral water.Discover why a James Beard award-winner was visibly nervous before a blindfolded taste test on Top Chef Masters, and how coffee farmers base growing practices on the palate of one world-renowned authority. Learn why your taste buds respond to variables such as food temperature and background music. What the flavor distinction is between a pomme fruit and a stone fruit, how to judge the acidity of anything, from a cup of tea to a square of dark chocolate-and how understanding flavor can impact the way you understand the world.A rich journey for the flavor-obsessed, this instant classic is both a practical guide and a sumptuous meditation on how to savor all things delicious-on the plate and in life. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: new. Hardcover. A gateway cookbook for novices and anyone who wants to be a better home cook, Where Cooking Begins gives readers a modern approach to shopping, simple cooking methods, and more than 70 innately flexible recipes.JAMES BEARD AWARD WINNER .PUBLISHERS WEEKLY BESTSELLER .GOOPCOOKBOOK CLUB PICK . NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker . Food52 . Library JournalA modern approach tomastering the art ofcooking at homefrom the food editor at large atBon Appetit, with more than 70 innately flexible recipes.The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music's laid-back cooking style. The food editor at large at Bon Appetit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything-and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied.Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music's modern approach-pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online-will make you want to click on a burner and slide out a cutting board the minute you get home.The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.Praise for Where Cooking Begins"An ideal tool kit to transform a timid cook into an adventurous and confident improviser."-Helen Rosner,The New Yorker" Carla Lalli Music is like everyone's favorite aunt, the one who shows up and makes surprising things happen. Her superpower is that she believes in you as a cook. . . . Where Cooking Begins is her 250-page argument that you should believe in yourself, too."-Julia Moskin, The New York Times"Carla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook."-Nigella Lawson"A gorgeous new cookbook from Bon Appetit's former food director Carla Lalli Music, Where Cooking Begins presents a beautiful guide to truly modern cooking. Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by."-The Chalkboard"If you loved Salt, Fat, Acid, Heat, this is the next book for you."-PureWow "A modern approach to cooking at home, with more than 70 innately flexible recipes"-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: new. Hardcover. WINNER OF THE 2023 IACP COOKBOOK AWARD (FOOD ISSUES AND MATTERS)In the spirit of books like Salt, Fat, Acid, Heat and Food Lab, an informative, entertaining, and essential guide to taking your kitchen smarts to a higher level--from two food world professionals (a chef and a writer). A Publishers Weekly bestseller and one of the top cookbooks of 2022 (Food & Wine, The Sporkful, CBS Saturday Morning, Today Show).When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends--they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist, with everyone.Featuring 100 essential cooking questions and answers, Food IQ includes recipes and instructions for a variety of dishes that utilize a wide range of ingredients and methods. Holzman and Rodbard provide essential information every home cook needs on a variety of cooking fundamentals, including: Why does pasta always taste better in a restaurant? (The key to a perfect sauce is not pasta water, but a critical step involving . . . emulsification.)When is it okay to cook with frozen vegetables? (Deep breath. It's very much OK, but only with certain types.)What is baker's math, and why is it the secret to perfect pastry every time? (It uses the weight of flour as the constant and . . . we have a handy chart for you.) Rodbard and Holzman also offer dozens of delicious recipes, such as Oyakodon--Chicken and Eggs Poached in Sweet Soy Sauce Dashi, The Cast Iron Quesadilla That Will Change the Way You Quesadilla, and 40 Minute Red Sauce. Throughout this culinary reference guide and cookbook readers can expect to find both wisdom and wit, as well as stunning photos and illustrations, and illuminating conversations with notable chefs, writers, and food professionals such as Ina Garten, Roy Choi, Eric Ripert, Helen Rosner, Thrse Nelson, Priya Krishna, and Claire Saffitz. From grilling to sous vide, handmade pasta to canned fish, and deconstructing everything from salt and olive oil to organic produce and natural wine, Food IQ is a one-stop shop for foodies and home cooks, from novices to the most-adventurous culinarians. You don't know what you don't know. Two friends, one a food writer and one a chef, share their passion for cooking through one hundred essential cooking questions and answers, including "Why does pasta always taste better in a restaurant?" and "What is baker's math?" Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: new. Hardcover. To taste Michelle Polzines desserts is to travel deliciously, stylishly, back in time. I count my lucky stars that through learning and cooking from this book, we can all access the wonder of her uncompromising vision. Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat Transporting readers straight to the grand cafes of Europe, Baking at the 20th Century Cafe brings renewed attention to the legendary sweet and savory baking recipes of Central and Eastern Europe. Polzine, one of San Franciscos best pastry chefs, pays homage to the foundational desserts of so many cultures, while lightening and modernizing the recipes through her California lens. Her fruit desserts, nut-based desserts, and chocolate treatsmany of them gluten-freeare smart, interesting, and foolproof, and deliver big flavor. Polzines coveted honey cake recipe is included, too, along with recipes for plum kuchen, walnut hamantaschen, Sacher torte, linzer torte, poppy-filled rugelach, vanilla cheesecakeeven pierogi and potato knishes, all full of twists and innovations. All the recipes are written with Polzines quirky, relatable you can do this enthusiasm to assure readers that they can achieve excellent results. Following in the footsteps of such esteemed bakers as Nancy Silverton and Dorie Greenspan, with Baking at the 20th Century Cafe, Polzine offers a new entry into the essential baking cookbook canon. One of San Franciscos most talented pastry chefs, and owner of the popular 20th Century Cafe, shares 75 recipes and her secrets for modern spins on the decadent baked goods of Middle Europetortes, Kipferl, linzer cookies, strudel, babka, and morein her debut cookbook. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Condition: Good. Wendy MacNaughton (illustrator). Cover is worn. Top page edge has denting. Hardcover.

Hardcover. Condition: new. Hardcover. NEW YORK TIMES BESTSELLER Change the way you think about cooking! In this epic guide to better eating, the chef, recipe developer, and video producer Sohla El-Waylly reimagines what a cookbook can be, teaching home cooks of all skill levels how cooking really works.The new Joy of Cooking. The New York Times A BEST BOOK OF THE YEAR: The New York Times, NPR, Epicurious, The Boston GlobeThe book I wish someone had handed me when I began my own journey as a cook.from the Foreword by Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat"A book to return to again and again and again. Yotam Ottolenghi, New York Times bestselling author of Plenty and Ottolenghi Simple A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, Start Here is a must-have master class in leveling up your cooking.Across a dozen technique-themed chaptersfrom Temperature Management 101 and Break it Down & Get Saucy to Go to Brown Town, All About Butter, and Getting to Know DoughSohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook.A one-stop resource, regardless of what youre hungry for, Start Here gives equal weight to savory and sweet dishes, with more than two hundred mouthwatering recipes, including: Crispy-Skinned Salmon with Radishes & Nuoc ChamCharred Lemon RisottoChilled Green Tahini SobaLemon, Pecorino & Potato PizzaFruity-Doodle CookiesMasa & Buttermilk Tres LechesPacked with practical advice and scientific background, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary schoolwithout the student loans. "More than 150 recipes--and techniques--for cooking with creativity and confidence"-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: new. Hardcover. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to todays home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joys coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Breadall retested and faithfully improvedas well as new favorites like Chana Masala, Beef Rendang, Megans Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joys baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Canneles de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to zaatar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for todays home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy. Cooking shouldnt just be about making a delicious dishowning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most. Joanna Gaines, author of The Magnolia Table Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come. Samin Nosrat, author of Salt, Fat, Acid, Heat The bestselling cookbook of all time comes full circle with an expansive revision based on the celebrated 1975 edition, restoring the voice of the original authors and returning the focus to home-style American cooking. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: New. 'This book is remarkable.'--David Zilber, co-author of The Noma Guide to Fermentation 'Next level fermentation fodder'--The Boston Globe 'The perfect next step'--NPR's 'Science Friday' For viewers of 'Salt Fat Acid Heat,' the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine Koji Alchemy chefs Jeremy Umansky and Rich Shih--collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient--deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more 'Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can't wait to see and taste the next wave of koji experimentation it inspires.' --Sandor Katz 'Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world'--.

Hardcover. Condition: New. Nourish Me Home features 110 recipes in 6 chapters that pay homage to the seasons and the elements of water, fire, air, and ether. The curious, creative, fearless Cortney Burns--formerly of Bar Tartine--is back with a personal cookbook project about nostalgia, immigration, and her own uniquely delicious recipes Cortney Burns's cooking always includes layered flavors and textures, surprising ingredients, and healthful twists, and her recipes range from weeknight turn-tos such as salads, soups, and vegetable-forward mains to the homemade liqueurs and ferments she's famous for. - Teaches readers how to convert their own experiences and sense of place into kitchen inspiration and development of a personal cooking style- Recipes cover mains to drinks and desserts to condiments, such as sauces and pickled fruits- Complete with hand-drawn illustrations and 100 vibrant photographs As in Bar Tartine, the pantry of preserved foods forms the backbone of this cookbook, adding all the physical and mental health benefits of fermented foods and streamlining cooking. The focus here is on healthy, vegetable-forward recipes, emphasizing techniques for turning proteins into side dishes or seasonings, rather than the main event. - A groundbreaking project that connects seasonal cooking to raising one's personal vibration- Perfect for home cooks, those dedicated to mindfulness, fans of Cortney Burns and Bar Tartine, foodies, professional chefs, and restaurateurs- Add it to your collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, Six Seasons by Joshua McFadden, and Dining In by Alison Roman.

Hardcover. Condition: new. Hardcover. Be a better cook with flavour-forward everyday recipes and easy-to-understand techniques. This cookbook is for buyers of Ottolenghi Simple, Samin Nosrat's Salt, Fat, Acid, Heat, and Molly Baz's Cook This Book. Andy Baraghani is the ex-Chez Panisse chef behind many of Bon Appetit's viral recipes - favourites like Cauliflower Bolognese, Tahini Ranch Dressing, and Ramen Noodles with Miso Pesto - he creates wow-factor flavours, delivers beautiful and satisfying meals with minimal fuss and reworks well-known dishes in utterly delicious ways. Andy's love of flavour began with the comforting dishes of his Iranian parents' immigrant household. Blending the home cooking of his upbringing and his professional training, Andy evolved into a culinary influencer by asking himself, 'What kind of cook do I want to be?'. In answering that question for himself - the cook who can balance flavours and the cook who makes a perfect salad, for example - he became known for trying new techniques, working with easy-to-find but underused ingredients, and creating unexpected combinations. Among his debut cookbook's 120 recipes and 120 sumptuous photographs you'll find for new surefire hits, such as Roasted Beetroot with Mint and Sesame, Pomegranate-Glazed Chicken Legs with Buttery Almonds, plus dozens of dishes to refresh and expand your weekly repertoire. In essays throughout the book, Baraghani shares convictions and key lessons. This cookbook is a genre-breaking cookbook of transformative techniques and recipes that will guide all to become the kind of cook that they want to be. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: Good+. Dust Jacket Condition: Fair to Good. 408 pp. Original brown cloth covers, lightly soiled. Spine ends a bit frayed. Light scattered foxing. Inscription to previous owner on front blank endpaper. DJ moderately soiled w/ chipping to extremities. Dampstains to spine of DJ. Approx. 3/4" closed tear from bottom edge of rear panel. Price clipped.

Hardcover. Condition: new. Hardcover. An essential, new baking bible. Nicola Lamb's SIFT is the definitive guide to baking, giving you the key elements to master any bake. For fans of Salt, Fat, Acid, Heat and The Flavour Thesaurus.'Every page is a masterclass in better baking' - Nigel Slater'When your bake rebels, trust in SIFT. Nicola Lamb solves the many mysteries of baking- why ganache misbehaves, why dough acts up, and what 'until golden brown' truly means. Informative, enriching, and so delicious' - Yotam Ottolenghi'Nicola understands and explains baking like nobody else' - Jamie Oliver'Simply extraordinary recipes' - Helen Goh'Everything you ever wanted to know about baking but were too afraid to ask' - Felicity CloakeNicola Lamb is the go-to person for all your baking questions and cravings. In her essential new baking bible, SIFT, she takes the fear out of failure and offers up an inspiring collection of over 100 delicious bakes.In the first half of the book, Nicola breaks down the key elements and techniques with boundless enthusiasm and beautiful illustrations. Explore every how and why of baking and move forward with complete confidence - you'll never again wonder why your custard has curdled, why your sponge didn't rise or why your panna cotta didn't set.Nicola's recipes are divided into the time it takes to make a bake, ranging from gooey cookies and airy cakes that you can whip up in an afternoon to fabulous showstoppers you can devote a weekend to. These include-Bake in an afternoon- Roasted Strawberry Victoria Sponge, Miso Walnut Double-Thick Chocolate-Chip Cookies and Bread-and-Butter Pudding with Caramel MandarinsBake in a day- Salted Vanilla and Pistachio Layer Cake, Fancy Rhubarb Tart and Olive Oil Brie-oche with Roasted GrapesBake in a weekend- Mocha Passionfruit Opera Cake, Pain au Chocolat and Tiramichoux Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Audio CD. Condition: New. Brand New!.

Hardbound. Condition: As New. Reprint. Contents Preface. I. Manufacture of preserved foods 1. Introduction. 2. The causes of the putrefaction of food. 3. The chemical composition of foods. 4. The products of decomposition. 5. The causes of fermentation and putrefaction. 6. Preservative bodies. 7. The various methods of preserving food. 8. The preservation of animal food. 9. Preserving meat by means of ice. 10. The preservation of meat by charcoal. 11. Preservation of meat by drying. 12. The preservation of meat by the exclusion of air. 13. The Appert method. 14. Preserving flesh by smoking. 15. Quick smoking. 16. Preserving meat with salt. 17. Quick salting by air pressure. 18. Quick salting by liquid pressure. 19. Gamgee's method of preserving meat. 20. The preservation of eggs. 21. Preservation of white and yolk of egg. 22. Milk preservation. 23. Condensed milk. 24. The preservation of fat. 25. Manufacture of soup tablets. 26. Meat biscuits. 27. Extract of beef. 28. The preservation of vegetables foods in general. 29. Compressing green vegetables. 30. Preservation of vegetables by Appert's method. 31. The preservation of fruit. 32. Preservation of fruit by storage. 33. The preservation of fruit by drying. 34. Drying fruit by artificial heat. 35. Roasting fruit. 36. The preservation of fruit with sugar. 37. Boiled preserved fruit. 38. The preservation of fruit in spirit acetic acid or glycerine. 39. Preservation of fruit without boiling. 40. Jam manufacture. 41. The manufacture of fruit jellies. 42. The making of gelatine jellies. 43. The manufacture of sulzen. 44. The preservation of fermented beverages. II. The manufacture of sweetmeats 45. Introduction. 46. The manufacture of candied fruit. 47. The manufacture of boiled sugar and caramel. 48. The candying of fruit. 49. Caramelised fruit. 50. The manufacture of sugar sticks or barley sugar. 51. Bonbon making. 52. Fruit drops. 53. The manufacture of dragees. 54. The machinery and appliances used in candy manufacture. 55. Dyeing candies and bonbons. 56. Essential oils used in candy making. 57. Fruit essences. 58. The manufacture of filled bonbons liqueur bonbons and stamped lozenges. 59. Recipes for jams and jellies. 60. Recipes for bonbon making. 61. Dragees. Appendix. Index. Generally different kinds of Foods and Sweetmeats which very soon go bad many of them deteriorating in a few hours other in few days. A few especially fruits can be kept good for months. The human race therefore been induced to attempt to preserve food and to assure it keeping properties for a series of years. This book will be great help to industrialists consultants researchers students manufacturer of different food items other concerned people and for those who wants to venture in to this field. 226 pp.

Taschenbuch. Condition: Neu. Neuware -In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions with essential information about soups, vegetables, eggs, baking breads and tarts, and more.How many minutes should you cook green beans What are the right proportions for a vinaigrette How do you skim off fat What is the perfect way to roast a chicken Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking. 135 pp. Englisch.

Hardcover. A new copy. Named a Best Cookbook of the Year by NPR, The Los Angeles Times, Epicurious, Vice, Food Network, Good Housekeeping, and more, and a Best Cookbook of Fall 2023 by Bon Appetit, Food & Wine, Eater, The Strategist, and more. From the bestselling author of The Flavor Equation and Season and winner of the 2023 IACP Trailblazer Award: A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes. "Groundbreaking, inspiring, delicious: Nik Sharma's Veg-Table is everything I'd hoped for and more!"--Nigella Lawson, author of Cook, Eat, Repeat Nik Sharma, blogger at A Brown Table, Serious Eats columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in Veg-table. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet. Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens. Included here are Sharma's first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn't mean strictly vegetarian; bring plants and animal protein together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw and Crispy Salmon with Green Curry Spinach. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection. Featuring more than 100 of Sharma's gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, achievable recipes. FOLLOW-UP TO TWO CRITICALLY ACCLAIMED BOOKS: Season was a finalist for a James Beard Award and an IACP award. It was on the most prominent cookbook best-of lists, including the New York Times Best Cookbooks, NPR's Favorite Cookbooks, and Bon Appetit's Best Cookbooks gift guide; it was also an Amazon Book of the Month. The Flavor Equation was named one of the best cookbooks of the year by the New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, Smithsonian magazine, the San Francisco Chronicle, the Los Angeles Times, the Boston Globe, the Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating 2021 longlist and many more; plus it garnered international media attention including from the Financial Times, the Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India. It was the winner of the Guild of U.K. Food Writers (General Cookbook). It was a finalist for the 2021 IACP Cookbook Award. AN ESTABLISHED AUTHOR: Sharma is a regular contributor to the popular Serious Eats food platform, where his pieces on the science of flavor reach millions of readers nationwide. UNIQUE YET ACCESSIBLE VEGGIE-FORWARD RECIPES: Not only does Sharma write recipes for every palate, but he writes them for every level of cook, from novices to seasoned chefs. This book melds his science-forward thinking with accessible yet delicious vegetable-based recipes for an engaging and unexpected combination. Perfect for: Fans of Nik Sharma, Season, and The Flavor Equation Vegetarians and flexitarians Those looking to add more plants to their diet Home cooks looking for a new challenge who are interested in learning more about food and flavor Birthday, holiday, housewarming, or graduation gift for food enthusiasts Fans of The Food Lab, The Flavor Bible, and Salt, Fat, Acid, Heat Readers who like the diverse, modern approach to ethnic food found in publications like Lucky Peach, Indian-ish, and Koreatown.

Buch. Condition: Neu. Neuware -'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER_______________The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour ThesaurusIn More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life.Together with Niki Segnit's first book, The Flavour Thesaurus, this is a modern classic of food writing and as much a bedside read as an indispensable kitchen resource._______________'This gorgeous, erudite, learned book puts you in a state of permanent hunger' - ZOE WILLIAMS'A must-have for food writers and chefs everywhere' - GEORGINA HAYDEN 345 pp. Englisch.

Buch. Condition: Neu. Neuware -Can't get enough flavour pairings Pick up a copy of The Flavour Thesaurus: More Flavours, the follow-up to the culinary sensation'Delightful and informative . I love Niki's style of writing - packed with knowledge and information, but conveyed with such a lightness of touch' YOTAM OTTOLENGHI'The books I value most are those I return to again and again. Such has been the case with The Flavour Thesaurus' NIGEL SLATER'An eclectic combination of dictionary, recipe book, travelogue and memoir . A deceptively simple little masterpiece' SUNDAY TIMESEver wondered why one flavour works with another Or lacked inspiration for what to do with a bundle of beetroot The Flavour Thesaurus was the first book to examine what goes with what, pair by pair and is divided into flavour themes including Meaty, Cheesy, Woodland and Floral Fruity. Within these sections it follows the form of Roget's Thesaurus, listing 99 popular ingredients alphabetically, and for each one suggests unique flavour pairings that range from the classic to the bizarre. You will find traditional pairings: pork & apple, lamb & apricot, cucumber & dill; contemporary favourites like chocolate & chilli and goat's cheese & beetroot, and interesting but unlikely-sounding pairings like black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. There are nearly a thousand entries in all, with 200 recipes and suggestions embedded throughout the text.Now featuring a new foreword by Bee Wilson and a fold-out poster of the flavour wheel, The Flavour Thesaurus is a highly useful, and covetable, reference book for cooking - it will keep you up at night reading. Observer Book of the YearBest Food Book - André Simon Food & Drinks Awards Best First Book - Guild of Food Writers Awards 399 pp. Englisch.

Hardcover. Condition: new. Hardcover. 'The perfect companion' Yotam Ottolenghi | Foreword by Samin Nosrat, author of Salt, Fat, Acid, Heat | A practical, information-packed, and transformative guide to becoming a better cook and conquering the kitchen, this is a must-have masterclass in leveling up your cooking. Across a dozen technique-themed chapters - from "Temperature Management 101" and "Break it Down & Get Saucy" to "Mix it Right," "Go to Brown Town," and "Getting to Know Dough" - Sohla El-Waylly explains the hows and whys of cooking, introducing the fundamental skills that you need to become a more intuitive, inventive cook. A one-stop resource, regardless of what you're hungry for, Start Here gives equal weight to savory and sweet dishes, with more than 200 mouthwatering recipes, including: Crispy Skinned Salmon with Radishes & Nuoc Cham, Charred Lemon Risotto; Chilled Green Tahini Soba, Lemon, Pecorino & Potato Pizza; Masa & Buttermilk Tres Leches. Packed with practical advice and scientific background, helpful tips, and an almost endless assortment of recipe variations, along with tips, guidance, and how-tos, Start Here is culinary school - without the student loans. Delia Smith for the TikTok Generation | Culinary school in a single book: learn the science of food and become a more confident cook and baker through 150 recipes for everyone and every day. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Buch. Condition: Neu. Neuware -The very best of Italian cooking with Michela, Romina and Emanuela in Simply Italian.'Wales and Italy, family and food: for us, these four things are inextricably linked and at the root of our upbringing. Whether at the family home in Wales or when we spend holidays in the small hilltop village we are from in northern Italy, we have always heard Dad say that 'la tavola' (the table) is the central focus of our lives. It's where we cook, eat and socialise as a family.' Michela, Emanuela and Romina Chiappa grew up in Wales in the heart of a close-knit Italian community where food was always at the centre of family and social gatherings. Whether searching for porcini in the hills near their parents' home, or making pasta for Christmas Eve with the whole family, to sharing food at the annual Welsh-Italian summer picnic, the three sisters have been immersed in the Italian way of cooking all their lives. In their first cookbook they share their cherished family recipes, including all the pasta dishes recently seen in their Channel 4 series Simply Italian. From snacks, soups and salads, to mains, side dishes and desserts, Simply Italian brings you good, simple, fresh Italian food.Michela works as an agent in a sports management company, as well running a coffee and pizza café in Cardiff with her husband. Of the sisters, she's the risotto expert and also loves to make pasta sauces.Romina works for a luxury fashion brand is London, and loves to bake for friends and family.Emanuela runs an online business selling bespoke homemade gifts for children, and works as a nanny. She loves to cook time-consuming meals and entertain large groups. 304 pp. Englisch.