. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. All about eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it.
Lucky Peach Presents Power Vegetables!: Turbocharged Recipes for Vegetables with Guts: A CookbookClarkson Potter #ad - Designed to bring big-league flavor to your weeknight cooking, developed by the Lucky Peach test kitchen and chef friends, this collection of recipes, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture. Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious.
The editors of lucky peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind.
The Wurst of Lucky Peach: A Treasury of Encased Meat: A CookbookClarkson Potter #ad - The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado. Lucky peach presents a cookbook as a scrapbook, like cevapi, queens; a look into the great sausage trails of the world, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, stuffed with curious local specialties, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.
Lucky Peach Presents 101 Easy Asian Recipes: The First Cookbook from the Cult Food MagazineClarkson Potter #ad - Delicious, straightforward recipes. Fill lucky peach: 101 easy asian recipes, along with romping commentary that makes the book fun to read as well as to cook from. Associated pressbeholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of 101 easy, Asian recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites.
You'll never have a reason to order take-out again. Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight.
The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong OutsiderRux Martin/Houghton Mifflin Harcourt #ad - Even after living in tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin. Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. And recipes for bagels with shiso Gravlax and Tofu Coney Island fried tofu with mushroom chili reveal the eclectic spirit of Ivan’s cooking.
In the gaijin cookbook, he condenses his experiences into approachable recipes for every occasion, boozy weekends, including weeknights with picky kids, and celebrations. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. Everyday dishes like pork and miso-ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan.
The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider #ad - . The new york times "best cookbooks of fall 2019"bon appetit's "fall cookbooks we've been waiting all summer for"Epicurious' "Fall 2019 Cookbooks We Can't Wait to Cook From"Amazon's Picks for "Best Fall Cookbooks 2019" Ivan Orkin is a self-described gaijin guy-jin, a Japanese term that means “outsider.
He has been hopelessly in love with the food of Japan since he was a teenager on Long Island.
The Noma Guide to Fermentation Foundations of FlavorArtisan #ad - New york times bestsellernamed one of the best cookbooks of the year by the chicago tribune, gq, new york magazine’s the strategist, business insider, and morenamed one of the Best Cookbooks to Give as Gifts by Food & Wine, Vogue, Epicurious, Bon Appétit, Eater, GQ, Atlanta Journal-Constitution, San Francisco Chronicle, Esquire, Esquire, The Daily Beast, Boston Globe, Eater, New York Times, Houston Chronicle, Field & Stream, and more“An indispensable manual for home cooks and pro chefs.
Wiredat noma—four times named the world’s best restaurant—every dish includes some form of fermentation, a deeply savory miso, whether it’s a bright hit of vinegar, an electrifying drop of garum, or the sweet intensity of black garlic. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.
The Noma Guide to Fermentation Foundations of Flavor #ad - Fermentation is already building as the most significant new direction in food and health. With the noma guide to fermentation, it’s about to be taken to a whole new level. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, garums, and with every recipe approachably written and meticulously tested, kombuchas, shoyus, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, vinegars, lacto-ferments, misos, and black fruits and vegetables.
Now rené redzepi, the chef who runs the restaurant’s acclaimed fermentation lab, chef and co-owner of Noma, and David Zilber, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.
Egg: A Culinary Exploration of the World's Most Versatile IngredientLittle, Brown and Company #ad - He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. A removable illustrated flowchart is included with this book. Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey. A unique framework for the book is provided in ruhlman's egg flowchart, fried, coddled, pressure-cooked, poached, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, worked into batters and doughs, separated, and more.
Along the way readers learn to make their own mayonnaise, custards, pasta, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. Nearly 100 recipes are grouped by technique and range from simple Egg Salad with Tarragon and Chives to sophisticated nougat. For culinary visionary michael ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg.
Egg: A Culinary Exploration of the World's Most Versatile Ingredient #ad - In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.
Momofuku: A CookbookClarkson Potter #ad - This is a must-read for anyone who truly enjoys food. With 200, 000+ copies in print, this new york Times bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. Never before has there been a phenomenon like Momofuku. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location yes, the pork buns are here.
Chef david chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed.
Momofuku: A Cookbook #ad - A once-unrecognizable word, ssäm bar, ko, toronto, and milk bar, nishi, Má Pêche, Fuku, it's now synonymous with the award-winning restaurants of the same name in New York City Momofuku Noodle Bar, and Sydney.
Quality Chop HouseQuadrille Publishing Ltd #ad - The cooking is deceptively simple but honed to perfection: behind each recipe is an accumulation of notes, seasoning tweaks and adjustments according to what might be in season. Learn the secret behind those famous potatoes, the timings behind a perfect Sunday roast and what really makes a sandwich. This is british cooking written with accessibility and precision, that will make itself at home in any kitchen.
On any given night, you will find notables from London's food world propping up the bar or rummaging for bottles of wine in the shop next door. Every week, delicious produce arrives at the restaurant from all over the British Isles: produce which eventually ends up in dishes like pastrami-cured salmon, roast cod with trotter tortellini or beef mince on dripping toast.
Quality Chop House #ad - It’s been a working man’s cafe, for the last 7 years, best-loved restaurants, one of London’s best-known, a '90s celeb magnet and, with its famous confit potatoes regularly topping lists of ‘dishes you can’t miss in London’ on websites across the globe. The quality chop house has stood proudly on the corner of Farringdon Road and Exmouth Market since 1869.
South: Essential Recipes and New ExplorationsArtisan #ad - And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. Recipes can be mixed and matched to make a meal or eaten on their own. Includes key southern knowledge too: how to fry, how to care for cast iron, how to cook over a hearth, and more.
In south, brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and corn bread. This is the book fans of sean brock have been waiting for, and it’s the book Southern-food lovers the world over will use as their bible. Regional differences are highlighted in recipes for shrimp and grits, fried chicken, corn bread, and more.
South: Essential Recipes and New Explorations #ad - Taken together, they make up the essential elements of Southern cuisine, from fried green tomatoes to smoked baby back ribs and from tomato okra stew to biscuits. New york times bestsellernamed one of the ten best cookbooks of 2019 by the new yorker named a best book of 2019 by publishers weeklynamed the best Cookbook of 2019 by Amazon Named a Best New Cookbook of Fall 2019 by the New York Times, Chowhound, Grub Street, Robb Report, Food & Wine, Epicurious, and more “I will keep this book forever in my collection because no one cooking today is doing more to help the Southern culinary flame burn brighter.
New york times southern food is one of the most beloved and delicious cuisines in America.
The Art of Escapism Cooking: A Survival Story, with Intensely Good FlavorsWilliam Morrow Cookbooks #ad - Mandy also demystifies unfamiliar ingredients and where to find them, such as Ramen Seasoning, shares her favorite tools, Caramelized Onion Powder Paste, and provides instructions for essential condiments for the pantry and fridge, Fried Chili Verde Sauce, and her Ultimate Sichuan Chile Oil. Born in taiwan and raised in vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she’s lived.
Growing increasingly exasperated with china’s stifling political climate, she began “an unapologetically angry food blog, and its choking pollution, its infuriating bureaucracy, ” LadyandPups. Com, to keep herself from going mad. Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life.
The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors #ad - . She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups. Com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world.
For mandy lee, moving from new york to Beijing for her husband’s work wasn’t an exotic adventure—it was an ordeal. This entertaining and unusual cookbook is the story of how “escapism cooking”—using the kitchen as a refuge and ultimately creating delicious and satisfying meals—helped her crawl out of her expat limbo.