Download or read book Modern Sauces written by Martha Holmberg and published by Chronicle Books. This book was released on 2012-10-03 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: “A book you’ll use every day. . . . Think of these sauces as a culinary bag of tricks. I do.” —Dorie Greenspan, James Beard Award winner and New York Times–bestselling author of Around My French Table Mastering sauces can take your cooking to a whole new level. Award-winning food writer Martha Holmberg was trained at La Varenne, and in Modern Sauces she tackles this sometimes-intimidating subject—using clear, short bites of information and dozens of process photographs to deliver the skill of great sauce-making to every kind of cook, including beginners. More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs including maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional fifty-five recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Organized by ingredient and method, Modern Sauces is both an inspiration and a timeless reference on kitchen technique. “In a clear and encouraging voice, she explains how to season, store, portion, and improvise on classic sauces . . . Easily Holmberg’s best cookbook to date, this uses delicious recipes—like the outstanding Rice Pudding with Cardamom Meringues, Lime Crème Anglaise, and Chunky Mixed-Berry Coulis—to put essential skills in context.” —Library Journal

Download or read book Heart Soul in the Kitchen written by Jacques Pépin and published by Houghton Mifflin Harcourt. This book was released on 2015 with total page 451 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family. Jacques P pin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends--200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world's best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate souffl s. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce. Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more. For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

Download or read book The French Cook Sauces written by Holly Herrick and published by Gibbs Smith. This book was released on 2013-02-02 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the award-winning food writer and author of Mashed, a step-by-step, French cooking class on sauces with an array of recipes to create. This is the first in a series of French cookbooks that will simplify and demystify French cuisine for all of those who love it and would like to bring it home to their American kitchens without traveling outside their homes. Here Holly Herrick creates a French cooking course all about sauces, filled with beautiful how-to photography and step-by-step techniques that will have you making sauces like a pro. The book focuses on the five mother sauces of French cuisine: béchamel, veloutés, hollandaise, espagnol and brown sauces, and les sauces tomates. In addition, Herrick devotes chapters to fonds, or stocks, the base of so many sauces, and mayonnaises, a simple, versatile sauce so widely used in classical French cuisine. In addition to the sauces, the book integrates main course ingredients, such as steak or roasted chicken, something more than to be dressed with a sauce, but also something that helped to shape the sauce itself. With myriad variations and derivatives on each basic sauce, this book can transform your next meal into a veritable French feast. “A balanced selection of recipes for sauce spinoffs and the entrees they are intended for. Standouts include a richer, simpler alternative to bouillabaisse (Lobster Tail, Littleneck Clams and Sea Scallops With a Saffron, Chive, and Butter Béchamel Sauce). Also notable is Veal and Pork Meatballs in a Velouté Sauce, in which herbes de Provence, Dijon mustard and chopped shallots combine to produce what might be described as Swedish Meatballs on Steroids.”—Wall Street Journal

Download or read book A Guide to Modern Cookery written by Auguste Escoffier and published by . This book was released on 1907 with total page 922 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Just Add Sauce written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2018-02-27 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Boost the Flavor of Everything You Cook! Let sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that use them in creative, inspired ways. Just Add Sauce is structured to help you find and make exactly what you're in the mood for. Start with sauce and then plan your meal, or start with your protein and find the perfect sauce with our pairing suggestions. Sauce recipes include Foolproof Hollandaise, Lemon-Basil Salsa Verde, Vodka Cream Marinara Sauce, Onion-Balsamic Relish, Ginger-Scallion Stir-Fry Sauce, Mole Poblano, Rosemary-Red Wine Sauce, and Honey-Mustard Glaze. More than 100 recipe pairings include Sun-Dried Tomato Pesto-Rubbed Chicken Breasts with Ratatouille, Garlic-Roasted Top Sirloin with Tarragon-Sherry Gravy, and Green Bean Salad with Asiago-Bacon Caesar Dressing.

Download or read book Pesto The Modern Mother Sauce written by Leslie Lennox and published by Agate Publishing. This book was released on 2019-05-14 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most people are familiar with classic Italian pesto, a green sauce made from basil, garlic, pine nuts, Parmigiano-Reggiano, salt, and olive oil. But Leslie Lennox, founder of the award-winning artisanal pesto company Hope’s Gardens, shows us that pesto need not be limited to its original ingredients—and that creative pestos can serve as building blocks for all manner of flavorful dishes, just like any good “mother sauce.” In Pesto: The Modern Mother Sauce, Lennox introduces readers to a new way to think about pesto. In the right proportion, almost any combination of plants, garlic, nuts, cheese, seasoning, and oil can make a delicious sauce—especially when you’re using what’s on hand, what’s local, and what’s in season. Lennox offers up several favorite pesto recipes, and then takes these simple sauces a step further. They serve as the building blocks for 97 kitchen-tested recipes for breakfast, lunch, dinner, and more. From risotto and ramen to chicken fajitas and swordfish kebabs, everything tastes better with pesto!

Download or read book Sauces written by James Peterson and published by Houghton Mifflin Harcourt. This book was released on 2017 with total page 691 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods­--plus, for the first time, color photography throughout.

Download or read book Sauces Reconsidered written by Gary Allen and published by Rowman & Littlefield. This book was released on 2019-02-08 with total page 213 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sauces Reconsidered: Après Escoffier replaces the traditional French hierarchy of sauces with a modern version based on the sauces’ physical properties. While itis not a traditional cookbook, it does include many recipes. Cooks need not slavishly follow them, however, as the recipes illustrate their underlying functions, helping cooks to successfully create their own sauces based on their newfound understanding of sauces’ intrinsic properties. Gary Allen explores what makes a sauce the type of sauce it is, how it works, why it is specific to a particular cuisine, and how cooks can make it their own through an understanding of how the ingredients work together to create a sauce that enriches a dish and tantalizes the taste buds.

Download or read book The Frankies Spuntino Kitchen Companion Cooking Manual written by Frank Castronovo and published by Artisan Books. This book was released on 2010-06-14 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.

Download or read book The Science of Good Cooking written by Cook's Illustrated and published by America's Test Kitchen. This book was released on 2012-10-01 with total page 2047 pages. Available in PDF, EPUB and Kindle. Book excerpt: Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

Download or read book Sauces written by Michel Roux and published by Quadrille Publishing Ltd. This book was released on 2009-10-02 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: A superb sauce can transform the simplest dish into an impressive creation. This comprehensive collection of over 200 sauces by Michel Roux, proprietor of the 3 Michelin-starred Waterside Inn, has already attained classic status as the essential guide in every good cook's kitchen. For this new and revised edition, Michel has updated all the recipes for today's lighter, healthier taste, added 20 new recipes and over 50 new colour photographs. The techniques and methods of sauce making are explained simply and clearly, many illustrated with step-by-step instructions and photographs. A comprehensive directory which recommends the best sauces for key dishes and ingredients is also included.

Download or read book The Fire of Peru written by Ricardo Zarate and published by Houghton Mifflin Harcourt. This book was released on 2015-10-20 with total page 553 pages. Available in PDF, EPUB and Kindle. Book excerpt: “The godfather of Peruvian cuisine” captures the flavors and excitement of his native food, from rustic stews to specialty dishes to fabulous cocktails. Lima-born Los Angeles chef and restaurateur Ricardo Zarate delivers a standout cookbook on the new “it” cuisine—the food of Peru. He perfectly captures the spirit of modern Peruvian cooking, which reflects indigenous South American foods as well as Japanese, Chinese, and European influences, but also balances that variety with an American sensibility. His most popular dishes range from classic recipes (such as ceviche and Pisco sour) to artfully crafted Peruvian-style sushi to a Peruvian burger. With 100 recipes (from appetizers to cocktails), lush color photography, and Zarate’s moving and entertaining accounts of Peru’s food traditions and his own compelling story, The Fire of Peru beautifully encapsulates the excitement Zarate brings to the American dining scene. “Ricardo is a great chef and a person with a point of view in his cooking. When you taste his food, you not only taste Peru, but you taste an unmistakable flavor that is totally him.”—Roy Choi, chef and author of L.A. Son “Not your usual crop of Tex-Mex recipes at all! You will enjoy The Fire of Peru with both the food and the insights into Peruvian culture. Our world is far broader than we often imagine.”—HuffPost

Download or read book Saucier s Apprentice written by Raymond Sokolov and published by Knopf. This book was released on 2010-09-22 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book: -- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)... -- How to freeze them in one-meal-size containers, ready for use at a moment's notice... -- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants... -- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce). Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.

Download or read book Rick Bayless Mexican Kitchen written by Rick Bayless and published by Simon and Schuster. This book was released on 1996-10-21 with total page 482 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers a full range of Mexican recipes featuring sauces, pastas, meats, and desserts.

Download or read book Sauces written by James Peterson and published by Wiley. This book was released on 1998 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Here is yet another cookbook that can stand among the best reference works. I suspect it′s a harbinger of kindred books to come as publishers begin to respond to a growing audience of cook–readers who hunger for connected, nuanced, reliably researched information.." ––Gourmet Magazine "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque.. Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference.." ––Richard Olney, From the Foreword "It′s the single contemporary reference on the subject that is both comprehensive and comprehensible. I love Jim′s recipes (and there are gems all over the place here), but what′s special about Sauces is the text: It reads so well that this is the kind of book you can take to bed." ––Mark Bittman, From the Foreword "This is a book I wish I had written myself.. Every few decades a book is written that says all there is to say on a subject, or has all the information and passion that sets the standard for professional and amateurs alike. Sauces is one of the best culinary books of this century in English.." ––Jeremiah Tower, Stars Restaurant "The art of sauce making is the cornerstone of serious cooking. This book is a must for the new generation of creative cooks who wish to build on the classical French foundation with contemporary, delicious variations." ––Daniel Boulud, Daniel "It is a special reference book––comprehensive and inspiring.." ––Alice Waters, Chez Panisse

Download or read book Mother Of All Tales written by Supreet Dhiman and published by Blue Rose Publishers. This book was released on 2019-10-25 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book is a tribute to mostly unsung heroines of our lives; our mothers. The book is a precious and playful banter between a 70-year-old traditional Punjabi mother and her 45-year-old part-Punjabi, part-cosmopolitan, part-traditional, part-rebel daughter, trying to get along with each other while sliding down the chute of daily life. Based in a Punjabi household, the book has a universal appeal as the author has translated every Punjabi dialogue or expression written in ‘Gurmukhi’ script, into English. The book has a very large-hearted witty approach to life's molehills and mountains alike."

Download or read book The Kimchi Cookbook written by Lauryn Chun and published by Ten Speed Press. This book was released on 2012-11-27 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: 60 recipes and tips for creating and cooking with kimchi will add a kick of flavor to any plate. Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate. With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.