Chef at Home

Delicious meal ideas, kitchen insights, and dozens of recipes from one of Canada's favorite TV chefs.

Author: Michael Smith

Publisher: North Vancouver, B.C. : Whitecap

ISBN: 1552857166

Category: Cooking

Page: 176

View: 102

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Delicious meal ideas, kitchen insights, and dozens of recipes from one of Canada's favorite TV chefs.
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Bistro Cooking at Home

The chef-owner of Boston's Hamersley's Bistro brings the experience of the French bistro into the home with a collection of satisfying, sophisticated, and simple dishes à la française, with such selections as Creamy Bistro Potato and Leek ...

Author: Gordon Hamersley

Publisher: Clarkson Potter

ISBN: 0767912764

Category: Cooking

Page: 334

View: 852

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The chef-owner of Boston's Hamersley's Bistro brings the experience of the French bistro into the home with a collection of satisfying, sophisticated, and simple dishes à la française, with such selections as Creamy Bistro Potato and Leek Gratin, New England Bouillabaisse, Crème Brûlée, and a Chocolate Truffle Cake.
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Marcus Off Duty

The award-winning chef presents over one hundred twenty recipes he likes to prepare at home, incorporating Ethiopian, Swedish, Caribbean, Italian, and Southern soul food cuisines.

Author: Marcus Samuelsson

Publisher: Houghton Mifflin Harcourt

ISBN: 9780470940587

Category: Cooking

Page: 352

View: 251

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The award-winning chef presents over one hundred twenty recipes he likes to prepare at home, incorporating Ethiopian, Swedish, Caribbean, Italian, and Southern soul food cuisines.
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Jean Georges

A collection of gourmet recipes includes tomato confit, beet tartare, sauteed chicken with figs, spicy stir-fried corn, and chocolate souffle

Author: Jean-Georges Vongerichten

Publisher: Broadway

ISBN: 9780767901550

Category: Cooking

Page: 224

View: 384

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A collection of gourmet recipes includes tomato confit, beet tartare, sauteed chicken with figs, spicy stir-fried corn, and chocolate souffle
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Nightly Specials

There are many reasons, actually, but they all have one thing in common: spontaneity. Nightly specials are a way to cook with seasonal fruits and vegetables, the catch of the day, unexpected leftovers, and spur-of-the-moment market finds.

Author: Michael Lomonaco

Publisher: William Morrow Cookbooks

ISBN: 0060555629

Category: Cooking

Page: 320

View: 224

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Have you ever wondered why restaurants have nightly specials? There are many reasons, actually, but they all have one thing in common: spontaneity. Nightly specials are a way to cook with seasonal fruits and vegetables, the catch of the day, unexpected leftovers, and spur-of-the-moment market finds. They are also a way for chefs to experiment with exciting new ingredients, develop their own signature dishes, and road-test new ideas that may eventually become regular menu features. If these reasons sound familiar, that's because they all apply to home cooks as well. Because there's no set menu in a home kitchen, every dinner is a nightly special. But all too often, home cooks find themselves in a rut, recycling the same meals week after week. Nightly Specials shows home cooks how restaurant and home cooking can meet. Acclaimed New York chef and host of the Travel Channel's Epicurious, Michael Lomonaco, along with award-winning food writer Andrew Friedman, offer up 125 recipes that use fresh and spontaneous ingredients to create innovative starters, salads, entrees, sides, and desserts. All the recipes are simple, loosely improvised dishes that will inspire home cooks to be flexible and remain open to each day's culinary possibilities. Best of all they can be selected at the last minute and cooked successfully in relatively little time. No matter what the season or occasion, you'll find the perfect recipe in Nightly Specials. Toss together salads like Cool Roasted Beets with Mint or Mango and Red Onion Salad with Basil Vinaigrette. Warm up with a bowl of Curried Pea Soup with Frizzled Ginger or Moroccan Lamb Stew. Main courses include everything from quick-comforting favorites such as Supermarket Mushroom Risotto to show-stoppers such as Hacked Chile Lobster and Boneless Roast Leg of Lamb with Feta Cheese, Olives, and Eggplant. Desserts range from holiday classics such as Pear-Cranberry Upside-Down Cake to peak-of-the-summer favorites such as Plum and Peach Cobbler and indulgences such as Baked Alaska with Coconut Sorbet and Chocolate Ice Cream and Chocolate Truffles.
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Cooking at Home With Bridget Julia

My love of cooking really came from hanging out with her in the kitchen as I grew
up in Rochester, New York. I didn't immediately see that my love ... Whenever I
taste a recipe, I ask myself how it will work forfolks at home. Will it solve a
common ...

Author: Bridget Lancaster

Publisher: America's Test Kitchen

ISBN: 9781945256172

Category: Cooking

Page: 336

View: 441

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A winning collection of 150 recipes hand selected by Julia Collin Davison and Bridget Lancaster, the well-known and beloved stars of our public television shows. Here, for the first time, they get personal and pull back the curtain on their lives, their families, and the recipes they like to cook when they are off camera.
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Simply Italian

The very best of Italian cooking with Michela, Romina and Emanuela in Simply Italian.

Author: Michela Chiappa

Publisher: Penguin UK

ISBN: 9781405930581

Category: Cooking

Page: 304

View: 104

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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.
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Julia and Jacques Cooking at Home

Two culinary masters join their talents in a cookbook that demonstrates the best in traditional French home cookery, with an assortment of recipes that ranges from soups to desserts

Author: Julia Child

Publisher: Knopf

ISBN: 0375404317

Category: Cooking

Page: 430

View: 526

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Two legendary culinary masters join their talents in a creative cookbook that demonstrates the best in traditional French home cookery, with a delectable assortment of recipes that range from soups to desserts, in a companion volume to the new PBS-TV series. 300,000 first printing. Good Cook Main. First serial, Gourmet.
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My Kitchen

Fresh from hosting Channel 7's popular cooking show, 'My Kitchen Rules', bestselling author and chef Pete Evans brings cooking back to his home kitchen in My Kitchen.

Author: Pete Evans

Publisher: Murdoch

ISBN: 1742666337

Category: Cooking

Page: 256

View: 650

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Featuring the dishes Pete Evans loves to prepare for his family, this book offers all the inspiration you need to cook regularly simple, interesting meals that are bursting with flavour.
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Cooking Popular Chinese Food at Home

In this book, Cooking Popular ChineseFood at Home: ColdDishes, Soups and
Porridges we elaborately selectssome popularcolddishes and soups such as
Tossed Cucumber in Sauce, Bitter Melonin Sauce and Tomato and Egg Soup,
and ...

Author: Ruixu Gu & Jack Cheung

Publisher: Cooking Popular Chinese Food

ISBN: 9781105773020

Category:

Page:

View: 263

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Cooking at Home with Pedatha

Some special features of this book are: Traditional recipes with interesting variations, Guidelines for tempering or tadka, Vegetarian meal plans, Photo glossary of spices, lentils and vegetables, Exquisite food photography, and Special ...

Author: Jigyasa Giri

Publisher:

ISBN: 8183282997

Category: Cooking

Page: 96

View: 299

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Awarded "Best Vegetarian Book in the World 2006 by the prestigious Gourmand awards, this cookbook features more than 60 traditional vegetarian recipes. It is a tribute to an illustrious Indian Grandmother, Mrs Subhadra Rau Parigi (aka Pedatha). She was the daughter of India s former President Bharat Ratna Dr. V V Giri. Her recipes, much sought after by friends and relatives, retain the regional flavours of Andhra Pradesh, a state of India known for its delicious chilli-hot food. Intrigued by her passion which had not diminished with age, Jigyasa and Pratibha took the initiative to record this culinary legacy for posterity. Some special features of this book are: Traditional recipes with interesting variations, Guidelines for tempering or tadka, Vegetarian meal plans, Photo glossary of spices, lentils and vegetables, Exquisite food photography, and Special tips by Pedatha throughout the book. Recipe sections are divided into Chutneys (Pachchadi), Powders (Podi), Rice (Annam), Vegetables (Koora), Dals (Pappu, Chaaru), Yogurt (Perugu), Sweets (Theepi), and Crispies (Vadiyalu). With attention to detail and an easy-to-follow format, the book is a treat to the novice as well as the veteran. The excellent photography & layout add to the aesthetic appeal of this tribute coffee table book.
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My Kind of Food

This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens.

Author: John Torode

Publisher: Hachette UK

ISBN: 9781472225849

Category: Cooking

Page: 288

View: 714

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My Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens. In John's words: 'My world as I know it started with my Nanna's roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake. So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family. This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it's definitely also influenced by my years in restaurant kitchens. I don't tend to define my food by type or style. I guess you could say that these are my real favourites - a behind-the-scenes look at my own kitchen!' BRUNCH TO LUNCH The Aussie in me is all about eating through the morning. My perfect day starts slowly - if breakfast is the meal of kings, then brunch is the food of emperors. FOR THE FAMILY Although I am a professional cook, I have a number of dishes that I rely on at home. They are all tried-and-tested, some are posh, some are simple, but all are favourites. IN A RUSH I cook every day, but sometimes it needs to be quick and easy. But there's no reason why a quick meal should not be tasty. STORES AND LEFTOVERS Great food is created from necessity. Open your cupboards and look for the potential in your fridge. For many a minefield, but for me a gold mine. These are the recipes I know well from being a boy and watching in wonder what could be made with a bit of this and a bit of that. Not complicated just delicious. ALL OUTSIDE Well, I am an Aussie. Some of the best food in the world is cooked outside, where having fun is as important as cooking. AND TO FINISH I love a good dessert. A proper steaming pudding with thick custard or real ice cream. It's all about being a kid and not caring about sugar and spice. Cakes and tarts and pies and lots of them.
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The Amish Cook at Home

As the Amish morph away from a purely agrarian society to a less isolated one,
they are venturing into grocery stores more. Amish cooks love to experiment and
try different foods, so some of the store-bought ingredients included in this book's
 ...

Author: Lovina Eicher

Publisher: Andrews McMeel Publishing

ISBN: 9780740773723

Category: Cooking

Page: 224

View: 145

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This cookbook couldn't bend to the fast pace of our e-mail driven world. Like a slow Sunday pot roast, it had to simmer . . . culminating many months of conversation, writing, and Amish wisdom." --Kevin Williams Part almanac, part cultural overview, part culinary calendar, The Amish Cook at Home is the harbinger of a new era in home cooking. As the follow-up to Elizabeth Coblentz's The Amish Cook, The Amish Cook at Home by her daughter, Lovina Eicher and her editor and friend Kevin Williams introduces a new generation to Amish cooking and culture. Structured around the four seasons, which heavily influence Amish life and cooking, The Amish Cook at Home offers recipes teaming with seasonal vegetables, fruits, and meat. Culinary traditions like Dandelion Jelly, Asparagus-Potato Soup, Chicken and Dumplings, and Concord Grape Streusel Pie are featured alongside Amish history, culture, and lore. Stories of Old Order days and glimpses into events like weddings, funerals, tax time, and the holidays are included, as well as anecdotes from Lovina's own family life shared with her husband Joe and their eight children. The Amish Cook at Home offers a welcome return to nature and community that is centered on the family table.
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Molecular Cooking at Home

This book teaches the experienced home cook how to practice dozens of the most common techniques used in molecular cooking.

Author: Jozef Youssef

Publisher:

ISBN: 0857622390

Category: Cooking

Page: 240

View: 248

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This book teaches the experienced home cook how to practice dozens of the most common techniques used in molecular cooking. From synthesizing flavours together, to using dry ice to create a visual impact at presentation, there are countless ways to enhanc
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Wahaca

Eat your way through the repertoire of delicious Mexican food with this vibrant collection of mouth-watering recipes from Thomasina Miers and the award-winning Wahaca restaurants.

Author: Thomasina Miers

Publisher:

ISBN: 1444722395

Category: Cooking

Page: 256

View: 563

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'Thomasina Miers is bringing a large slice of genuine Mexico to the mainstream' Independent Eat your way around the markets of Mexico with this collection of over 130 mind-blowing recipes from Thomasina Miers, co-founder of the award-winning Wahaca restaurants. Inspired by the flavours of Mexico but using ingredients easily found in Britain, Wahaca - Mexican Food at Home is all about cooking authentic Mexican food in your own kitchen. Mexican cooking is fresh, colourful and full of flavour, with breakfasts to get you through the day, hearty dinners, sensational puddings, and zingy cocktails. Follow Tommi on her trip through the markets, cantinas and fiestas of Mexico to discover recipes bursting with flavour you'll want to eat and share.
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Your Place Or Mine

London's new Michelin-starred chef-patron Novelli, is known for his combinations of flavours and his painterly presentation, yet even his most elaborate dishes are deceptively simple.

Author: Jean-Christophe Novelli

Publisher:

ISBN: 1902757459

Category: Cooking

Page: 160

View: 877

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London's new Michelin-starred chef-patron Novelli, is known for his combinations of flavours and his painterly presentation, yet even his most elaborate dishes are deceptively simple. Here he shows that at the heart of his dishes are simple and accessible recipes suitable for the home cook.
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At the Kitchen Table

This is a book of more than two dozen essays about eating, food, the meaning of coming together at the table, and the pleasures of home cooking.

Author: Greg Atkinson

Publisher: Sasquatch Books

ISBN: 9781570617850

Category: Cooking

Page: 256

View: 699

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This is a book of more than two dozen essays about eating, food, the meaning of coming together at the table, and the pleasures of home cooking. Greg Atkinson, chef and writer, brings the perspective of one who has harvested shellfish with fishermen in Puget Sound, walked the rows during harvest at Oregon vineyards, as well as sourced ingredients at the local big box retailer. According to Atkinson, the measure that’s most valuable is the amount of heart that brings people together for a meal--less important is the pedigree of the extra virgin olive oil that's used. In this book, Atkinson brings memorable meals to life, shares the special experience of making borscht, reveals tips and tidbits on cooking that he has garnered from foodie royalty that have passed through his kitchen, even about his aversion to fishing for trout and his pleasure in preparing them on camping trips to favorite mountain lakes. At the Kitchen Table is about the meaning of eating, the broad culinary web we enter with every bite we take, and the special sanctuary that is the home kitchen. Each essay is concluded with several recipes--more than 70 total.
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Chinese Food How to Cook Your Favorite Chinese Dishes At Home

Food preparation is a special art for the people of China and they introduced a
different cooking and dining culture associated with many flavors, fragrances,
colours and of course a different way of cooking. With the wide array of food on
offer ...

Author: Marnie Peterson

Publisher: Marnie Peterson

ISBN:

Category: Cooking

Page:

View: 111

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This beginners guide to chinese food and chinese cooking is the perfect companion for any budding at-home chef who wants to re-create those delicious chinese dishes that you love from restaurants. In this eBook you will discover the history of chinese food and how it has developed to what it is today. We explore some of the differences between authentic chinese food and what you find in Western 'chinese' restaurants. Your culinary journey then progresses to what type of equipment you will need for chinese cooking; such as the well-known wok and chopsticks, plus other not so well known but essential tools. Then we stroll into the food section, with the must-have basics of any aspiring chinese cook. Things like sauces (soy sauce, fish sauce, oyster sauce and more) and staples like rice, noodles, vegetables and meats. Thre is even a whole chapter on the time honored tradition of Yum Cha! Purchase this eBook and get started on your chinese cooking adventure today. Please note: You should consider buying some chinese recipes cook books to accompany this guide, as there are no recipes included. Just lots and lots of useful information to begin and enhance on your chinese cooking experience.
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Sukham Ayu Cooking at Home with Ayurvedic Insights

This collection of recipes consists of daily, simple, vegetarian dishes that all Indian homes are familiar with.

Author: Jigyasa Giri

Publisher:

ISBN: 8183283128

Category: Cooking

Page: 113

View: 286

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Through centuries, great masters of science and philosophy have interpreted and defined life in myriad ways. According to Ayurveda, ayu or life is an orchestra of body, senses, mind and soul. For sweet music to flow, the body and the senses have to be nurtured in a way that they take care of the mind and soul. Balance, moderation and compatibility are the grand conductors of this heavenly orchestra that steer life away from sickness and suffering, thus leading to a well-lived life of happiness and contentment, or Sukham Ayu. This collection of recipes consists of daily, simple, vegetarian dishes that all Indian homes are familiar with. A closer look will reveal the fine thread of Ayurvedic insights binding them together, for what makes food healthy and 'Ayurvedic' is proper combinations, compatibility and methods of cooking. These recipes have been included with a clear focus on freshly cooked food, on the correct use of spices to enhance taste and good health, on the right combinations that make them tridoshik, or 'agreeable to all doshas'.
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Cooking at Home

Based on Karen's phenomenally popular column in Sunday Life magazine, this collection of 150 recipes, beautifully photographed by Earl Carter, offers the inspiration needed to turn the evening meal into a special occasion, every night of ...

Author: Karen Martini

Publisher: Lantern

ISBN: 1921383445

Category: Cooking

Page: 249

View: 189

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Karen loves cooking traditional food - be it Mediterranean, Middle Eastern or comforting English baking - but adds something extra to make it look and taste special: kibbeh, normally made with lamb, is a revelation when ocean trout is used instead; a dollop of smoky eggplant completely transforms a piece of chargrilled tuna; and a classic cheesecake becomes an elegant dessert when paired with a spoonful of wine-soaked berries.Based on Karen's phenomenally popular column in Sunday Life magazine, this collection of 150 recipes, beautifully photographed by Earl Carter, offers the inspiration needed to turn the evening meal into a special occasion, every night of the week.
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