Download or read book Blue Jean Chef Comfortable in the Kitchen written by Meredith Laurence and published by Walah! LLC. This book was released on 2010-10-31 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are you as comfortable in the kitchen as you are in your blue jeans? Would you like to be? Comfortable in the Kitchen, Meredith Laurence, the Blue Jean Chef, helps you settle into your comfort zone in the kitchen with tips, tricks, explanations of cooking techniques, and over 200 recipes. Meredith shares her knowledge acquired from years working in cooking schools, test kitchens and restaurants in France, Canada and the USA. Her delicious, easy-to-follow recipes, interesting tips and informative explanations will help make any cook more comfortable in the kitchen and inspire new meals. Comfortable in the Kitchen is designed to teach basic techniques and then strengthen skills, each chapter contains basic recipes that will give you a solid understanding of how the dish works, and four other recipes that build on that technique, but use different ingredients to create a unique and delicious meal. Once you've mastered the basic recipe and practiced the variations, you'll be comfortable enough with the dish to improvise and make it your own! For example, start with the magically simple Basic Roast Chicken. Next, spice things up with Jerk Spiced Roast Chicken, Chipotle Orange Roast Chicken, Summer Ale Chicken with Caramelized Onions, and Five-Spice Roast Chicken. With chapters on Soups and Salads, Sandwiches and Snacks, Meat and Poultry, Fish and Seafood, Vegetables, Breakfast, and Desserts and Treats, Meredith will help you cover all your bases. We spend a lot of time in the kitchen. You might as well get comfortable!

Download or read book Comfortable Under Pressure written by Meredith Laurence and published by Walah! LLC. This book was released on 2013-04-13 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: If your pressure cooker has been collecting dust, then you need to get Comfortable Under Pressure! Meredith Laurence, the Blue Jean Chef, has been cooking on live television on QVC for over ten years. By sharing tips, tricks and techniques with the QVC customers while equipping their kitchens with QVC's professional Technique® and Blue Jean Chef® cookware, Meredith has helped people become comfortable in their kitchens. Now, in this cookbook, Meredith gives you a wide variety of delicious recipes for the pressure cooker, so you can get meals on the table in one third of the time it would normally take. Her recipes, tips, and techniques will help make any cook more Comfortable Under Pressure. With 125 recipes and over 100 tips and explanations, Comfortable Under Pressure will help you create delicious meals while becoming more versatile and at ease with your pressure cooker. Don't let the pressure get to you! Get Comfortable Under Pressure!

Download or read book Delicious Under Pressure written by Meredith Laurence and published by Walah! LLC. This book was released on 2015-10-01 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Delicious Under Pressure, The Blue Jean Chef Meredith Laurence's second pressure cooker cookbook is full of easy, flavorful, and unexpected pressure cooker recipes, making a pressure cooker a must-have appliance. The book covers the basics of pressure-cooking as well as offers more advanced recipes for more experienced cooks. The result is delicious and the bonus is time, with all these recipes taking one third of the time of traditional cooking methods. Recipes include Tortilla soup, Spinach and Three Cheese Manicotti, Hunter's Beef Stew, Pork Carnitas, Thai Coconut Mussels, Portobello Mushroom and Zucchini Moussaka, Beets and Potatoes with Bacon, Blueberry Polenta with Bananas and Maple Syrup, and Brown Sugar Bourbon Bread Pudding, including all-new chapters on Vegetarian Main Courses and Breakfast Dishes. Don’t settle for the same old pressure cooker foods. Get Delicious Under Pressure.

Download or read book One Pot Comfort written by Meredith Laurence and published by Blue Jean Chef. This book was released on 2018-10-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An inspiring collection of everyday recipes for favorite comfort foods made in one pot, pan, or appliance.

Download or read book Air Fry Genius written by Meredith Laurence and published by Walah! LLC. This book was released on 2017-11-14 with total page 270 pages. Available in PDF, EPUB and Kindle. Book excerpt: Brand new to Air-frying or already loving your Air Fryer? Air Fry Genius is your ultimate guide to mastering Air-Frying and becoming a genius in your kitchen. Create healthier, delicious meals quickly with less guilt and easy clean up. Including 100+ recipes―from wholesome breakfasts to decadent desserts, and each paired with color photos―Air Fry Genius also includes Meredith Laurence's signature tips and tricks for getting the most out of your air fryer using frying, roasting, and baking techniques to create healthier, faster, and less messy meals to impress your family and friends. Those new to air frying will love Air Fry Genius's "Easy" recipes for beginners, along with tips on how to convert traditional recipes to air fryer recipes, air fry cooking time charts, and primers throughout the book on various air-frying techniques. Experienced cooks looking to enhance their culinary skills will also love this book, with recipes and ways to take their air-frying skills to the next level. Vegetarian, vegan, and gluten-free recipes are abundant, as well as tips for planning ahead. All recipes includes nutrition information so you can be well-informed about what you're eating. Snacks & Appetizers: Avocado Fries with Quick Salsa Fresca, Dill Fried Pickles, Veggie Chips, Cauliflower "Tater" Tots, Fried Mozzarella en Carrozza with Putanesca SauceBreads & Breakfast: Hush Puffins, Peppered Maple Bacon Knots, French Toast & Turkey Sausage Roll-ups, Cheesy Olive & Roasted Red Pepper BreadBeef: Meatloaf with Tangy Tomato Glaze, Vietnamese Beef Lettuce Wraps, T-Bone Steak with Roasted Tomato, Corn & Asparagus Salsa Pork & Lamb: Blackberry BBQ Glazed Country-Style Ribs, Lollipop Lamb Chops with Mint Pesto, Crispy Pork Medallions with Endive & Radicchio Salad Chicken & Poultry: Nashville Hot Chicken, Thai Turkey and Zucchini Meatballs, Maple Bacon Wrapped Chicken Breasts, Sesame Orange Chicken Fish & Seafood: Lobster Tails with Lemon Garlic Butter, Shrimp Sliders with Avocado, Quick Shrimp Scampi, Crab Stuffed Salmon Roast Vegetarian Main Dishes: Corn and Pepper Jack Chile Rellenos with Roasted Tomato Sauce, Quinoa Burgers with Feta and Dill, Spaghetti Squash and Kale Fritters, General Tso's Cauliflower Vegetable Side Dishes: Fried Green Tomatoes with Sriracha Mayo, Jerk Rubbed Corn on the Cob, Roasted Heirloom Carrots with Orange and Thyme, Parmesan Asparagus Desserts: Air-Fried Beignets, Hasselback Apple Crisp, Black and Blue Clafoutis, S'mores Pockets

Download or read book Fast Favorites Under Pressure written by Meredith Laurence and published by Walah! LLC. This book was released on 2016-05-15 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fast Favorites Under Pressure by Blue Jean Chef Meredith Laurence is written with the smaller household in mind. These days, so many pressure cooker recipes are written for bigger pressure cookers and designed to serve 6 to 8 people. When you're dealing with pressure-cooking, however, cutting a large recipe back to feed just 2 to 4 people is not always straight-forward. Fast Favorites Under Pressure does all the work for you, with every recipe guaranteed to work in a 4-quart pressure cooker. The recipes also double very easily so if you're cooking in an 8-quart cooker, you'll have no trouble making twice as many "fast favorites." Fast Favorites Under Pressure also includes tips and tricks for pressure cooking so you can be even more successful with your pressure cooker. Blue Jean Chef Meredith Laurence has created more than 100 recipes for the 4-quart Pressure Cooker that are sure to become family favorites, including Chicken Alfredo Rotini, Red Wine Braised Short Ribs, Lime Shrimp with Spicy Tomato Grits, and Mint Chocolate Fudge Cake with Ganache. From soups to pasta, meat to seafood, grains, vegetarian and dessert, all types of appetites will have choices to get a meal on the table in a fraction of the time.

Download or read book Outlander Kitchen written by Theresa Carle-Sanders and published by Delacorte Press. This book was released on 2016-06-14 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders! “If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette • Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup • Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet • Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash • Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks • Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!

Download or read book Air Fry Everything written by Meredith Laurence and published by Blue Jean Chef. This book was released on 2016-12 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fry With Air is the ultimate cookbook that will take your air fryer to the next level, creating quick food and meals that burst with flavor and color without the added calories and fat. Recipes include Cherry Chipotle Chicken Wings, Asian Glazed Meatballs, including Korean BBQ Pork, Parmesan Chicken Fingers, Fish and "Chips," Coconut Shrimp, Roasted Vegetable Stromboli, Fried Green Beans, Mini Molten Chocolate Cakes and Fried Banana S'mores, plus much more.

Download or read book The Lost Kitchen written by Erin French and published by Clarkson Potter. This book was released on 2017-05-09 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.

Download or read book Sous Vide written by Hugh Acheson and published by Clarkson Potter. This book was released on 2019-10-15 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly

Download or read book Own Your Kitchen written by Anne Burrell and published by Clarkson Potter. This book was released on 2013-10-15 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this follow-up to her spectacular bestselling debut Cook Like a Rock Star, Food Network chef and host Anne Burrell shows you not just how to keep rocking in the kitchen, but how to cook like you own it with 100 recipes to get you comfortable with dozens of essential techniques. Taking control in the kitchen means mastering flavors and constantly keeping an eye on what Anne calls "QC" (quality control). It starts with learning the power of great ingredients (how quality olive oil and salt can transform an everyday dish), understanding the tools in your kitchen, and getting your mise en place ready before diving into a recipe. Anne shows you how to apply these skills to a slew of delicious, high-brow/low-stress recipes that get you out of a cooking rut, so you can keep surprising yourself in the kitchen. POC (piece of cake)! Try out your new skills with classic bistro fare, such as Grilled Hanger Steak, Fish and Chips, or simple dishes, like Mushroom Soup with Bacon, and Shrimp in Garlic Oil and Chiles. Master roasting with a Hawaiian pork dish, have fun with spices making chicken roti, for a casual bite there’s her Sicilian Tuna, Caponata, Provolone & Arugula Panino. Each dish—whether firsts, seconds, sides, brunch, sandwiches or desserts—is accessible yet teaches a range of techniques and embraces tantalizing flavors. And they all share Anne’s secrets to great home cooking. Here is Anne at her most personal—complete with her enthusiastic, sassy approach to how to get the most out of ingredients and whip up irresistibly delicious dishes that she likes to cook at home. So cook these recipes, master them, and then you will OWN YOUR KITCHEN!

Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 619 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Download or read book Have Her Over for Dinner written by Matt Moore and published by Matt Moore. This book was released on 2010-03 with total page 86 pages. Available in PDF, EPUB and Kindle. Book excerpt: Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.

Download or read book Shucked written by Erin Byers Murray and published by St. Martin's Press. This book was released on 2011-10-11 with total page 365 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bill Buford's Heat meets Phoebe Damrosch's Service Included in this unique blend of personal narrative, food miscellany, and history In March of 2009, Erin Byers Murray ditched her pampered city girl lifestyle and convinced the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let a completely unprepared, aquaculture-illiterate food and lifestyle writer work for them for a year to learn the business of oysters. The result is Shucked—part love letter, part memoir and part documentary about the world's most beloved bivalves. Providing an in-depth look at the work that goes into getting oysters from farm to table, Shucked shows Erin's fullcircle journey through the modern day oyster farming process and tells a dynamic story about the people who grow our food, and the cutting-edge community of weathered New England oyster farmers who are defying convention and looking ahead. The narrative also interweaves Erin's personal story—the tale of how a technology-obsessed workaholic learns to slow life down a little bit and starts to enjoy getting her hands dirty (and cold). This is a book for oyster lovers everywhere, but also a great read for locavores and foodies in general.

Download or read book This Will Make It Taste Good written by Vivian Howard and published by Hachette UK. This book was released on 2020-10-20 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. ​ Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.

Download or read book The Making of a Chef written by Michael Ruhlman and published by Macmillan. This book was released on 2009-03-31 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.

Download or read book The Living Kitchen written by Tamara Green and published by Appetite by Random House. This book was released on 2019-01-22 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: An essential resource and cookbook for anyone diagnosed with cancer, filled with nearly 100 nourishing recipes designed to support treatment and recovery. A cancer diagnosis can be overwhelming, frightening, and uncertain. Like many others, you may be unsure about what to do next. You'll want to learn more about what's ahead and what you should eat to nutritionally support your body at a time when eating and cooking may simply be too challenging. The Living Kitchen will help cancer patients and their caregivers navigate every stage of their cancer therapy, before, during, and after treatment. Within the pages of this indispensable guide, certified nutritionists Sarah Grossman and Tamara Green provide easy-to-understand, research-based nutritional information on the science behind how food relates to your health and the effects of cancer. As experts in cancercare cooking, Sarah and Tamara have included nearly 100 healthy, easy-to-prepare, whole-food recipes specially designed to relieve specific symptoms and side effects of cancer and its therapies (including loss of appetite, sore mouth, altered taste buds, nausea, and more) and to strengthen your body once in recovery. With energizing snacks and breakfasts; superfood smoothies, juices, and elixirs; soothing soups and stews; and nutrient-rich, flavorful main dishes, these are recipes that you, your family, and your caregivers will all enjoy. At once informative and inspiring, empowering and reassuring, The Living Kitchen will educate cancer patients and their caregivers about the power of food.