Joy Of Cooking
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Joy of Cooking
Author | : Irma S. Rombauer,Marion Rombauer Becker |
Publsiher | : Simon and Schuster |
Total Pages | : 896 |
Release | : 1975 |
Genre | : Cooking |
ISBN | : 9780026045704 |
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An illustrated cooking book with hundreds of recipes.
Joy Of Cooking Miniture Edition 1
Author | : Marion Rombauer Becker,Irma S. Rombauer,Ethan Becker |
Publsiher | : Running Press |
Total Pages | : 256 |
Release | : 2000-11-02 |
Genre | : Cooking |
ISBN | : 0762408413 |
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This lay-flat paperback format of the 1997 edition is truly an indispensable and beloved reference and recipe source for home cooks concerned about freshness, nutrition, and taste.
JOC All New Rev 1997
Author | : Irma S. Rombauer,Marion Rombauer Becker,Ethan Becker |
Publsiher | : Simon and Schuster |
Total Pages | : 1161 |
Release | : 1997-11-05 |
Genre | : Cooking |
ISBN | : 9780684818702 |
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This updated version of America's most enduring and trusted cookbook contains more than 4,500 recipes--including hundreds of new ones--plus an enlarged section on herbs, spices, and seasonings, and tips on cooking techniques, canning, and preserving. 1,000 line drawings. Ribbon marker. Copyright © Libri GmbH. All rights reserved.
How To Cook Everything completely Revised Twentieth Anniversary Edition
Author | : Mark Bittman |
Publsiher | : HarperCollins |
Total Pages | : 960 |
Release | : 2019-10-01 |
Genre | : Cooking |
ISBN | : 9781328545671 |
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The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration. Inside, you’ll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.
The New Cooking School Cookbook
Author | : America's Test Kitchen |
Publsiher | : America's Test Kitchen |
Total Pages | : 681 |
Release | : 2021-11-16 |
Genre | : Cooking |
ISBN | : 9781948703871 |
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Great cooks never stop learning. Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipes This all-new exploration of the fundamentals of cooking is perfect for anyone (from brand-new to experienced cooks) who wants to learn not just the “hows” but also the “whys” of cooking. Why does pizza bake better on a stone? Why do mushrooms benefit from water when sautéing? Why should you salt food at multiple stages during the cooking process? More than 80 focused courses let you dive into your favorite topics, whether it's Pizza, Fried Rice, Fish on the Grill, or Birthday Cake, and take a mini-bootcamp on the subject, each introduced by an ATK test cook. The courses are presented in easily digestible sections so you don't have to read a lot before you pick up your knife and start cooking. Cooking principles, technique, key takeaways, food science, and more are woven into each course so you learn as you cook. Jump into a class on Fresh Italian Pasta to learn how to: • make fresh pasta from scratch without a machine • cut fettucine and make Fettucine Alfredo • make a classic marinara sauce and basil pesto Infographic pages take you farther behind recipes and ingredients: See how olive oil is really produced, or how temperature affects the state of butter (and why firm, soft, and melted butter behave differently in cooking). Every chapter progresses from the basics of the best way to poach a perfect egg and make chicken broth to upping your game with huevos rancheros and mastering the elusive roast chicken. If you want to feel accomplished and really know how to cook, come learn with America's Test Kitchen.
Stir Frying to the Sky s Edge
Author | : Grace Young |
Publsiher | : Simon and Schuster |
Total Pages | : 326 |
Release | : 2010-05-04 |
Genre | : Cooking |
ISBN | : 9781416580737 |
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Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
Cooking Solo
Author | : Klancy Miller |
Publsiher | : Houghton Mifflin Harcourt |
Total Pages | : 357 |
Release | : 2016-03-08 |
Genre | : Cooking |
ISBN | : 9780544176508 |
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“[A] single person’s guide to cooking without compromise. This cookbook reframes cooking, which can seem like a chore, as a form of self-care.”—Library Journal At a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal—all for themselves. Among the few other “cooking for one” books, this is the first by a hip young woman, whose vibrance and enthusiasm for cooking for herself comes through in the 100 attractive recipes like Tahitian Noodle Sandwich, Smoked Duck Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with Lemon and Capers. Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends. “This is a smart, fun, user-friendly cookbook with great recipes for solo cooks. I love that Klancy encourages people to find their groove cooking for one and that she believes in sharing that same pleasure and delicious food with others.”—Marcus Samuelsson, award-winning chef-owner of Red Rooster Harlem and Uptown Brasserie “Taking inspiration from her travels, family, and day-to-day life, Klancy Miller has created a wonderful collection of recipes that will surely inspire you to prepare meals for yourself at home. Cooking for oneself is more rewarding than ever with this book open on your counter.”—Julia Turshen, author of Now & Again: Go-To Recipes, Inspired Menus & Endless Ideas for Reinventing Leftovers
Solo the Joy of Cooking for One
Author | : Signe Johansen |
Publsiher | : Bluebird |
Total Pages | : 0 |
Release | : 2021-03-18 |
Genre | : Cooking for one |
ISBN | : 9781529064940 |
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"Many of us cook for one on a regular basis - isn't it time we became more selfish in the kitchen? Celebrating the joy of self-reliance and self-sufficiency, Signe Johansen shares 80 fabulous recipes for happy solo cooking. Beautifully photographed and designed, the cookbook includes a range of tasty and uncomplicated no-cook fast food and one-pot dishes to transform your daily routine. Signe shows how to make big batch recipes that you can reinvent and enjoy throughout the week. There's also a chapter with more adventurous recipes for when time is on your side. Packed with advice for keeping a streamlined larder and tips for late-night fridge foraging, Solo: The Joy of Cooking for One will inspire you to cook delicious food, every day."--