Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen
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Product Description
As the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are persons involving the proper use of knives.
Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decadeand his classes permanently sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere.
Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a heat like an practiced, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is painstakingly clarifiedand illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most vital techniques.
Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decadeand his classes permanently sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere.
Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a heat like an practiced, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is painstakingly clarifiedand illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most vital techniques.
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Categories: Cooking, Food & Wine Tags: Essential, Guide, Important, Kitchen, Knife, Mastering, Most, Skills, Tools
American Heart Association Low-Salt Cookbook, 3rd Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet
Where to buy American Heart Association Low-Salt Cookbook, 3rd Edition: A Perfect Guide to Sinking Sodium and Stout in Your Diet books online?
- ISBN13: 9781400097623
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description
This revised and expanded third edition of the American Heart Association Low-Salt Cookbook is an indispensable resource for sodium-watchers.
The statistics are in—65 million Americans have high blood pressure, and nearly 5 million suffer from congestive heart failure. Whether you have these health problems now or want to avoid having them in the future, keeping your sodium intake low is one of the best ways to help your heart.
The human body requires sodium to function properly, but if you are like most additional Americans, you consume about ten times more than you need. If that’s because you reflect low-sodium food means low flavor, reflect again! The American Heart Association shows here that a low-salt diet is not only excellent for you but tasty, too.
Encompassing everything from appetizers and soups to entrées and desserts, the American Heart Association Low-Salt Cookbook, 3rd Edition, is a wonderful collection of more than 200 scrumptious low-sodium recipes—50 of them brand-new to this edition. Whether you’re in the mood for a beloved classic dish or an up-to-the-minute future favorite, you’ll find just the thing to please your palate—and you’ll learn that shaking the salt habit is simpler than ever before.
The American Heart Association knows that food is one of life’s fantastic pleasures and that no one should have to sacrifice tasty meals for a healthful lifestyle. This new edition of one of its classic cookbooks is the perfect guide to building flavorful, satisfying low-sodium food. With the latest dietary information and tips on substituting ingredients, avoiding hidden sodium, and dining out, the American Heart Association Low-Salt Cookbook, 3rd Edition, will help you follow a low-sodium diet—and painstakingly delight in it.
More than 200 low-sodium recipes, including:
Appetizers such as Hot and Smoky Chipotle-Garlic Dip; Spinach-Artichoke Hummus
Soups such as Onion Soup with Cheesy Pita Crisps; Corn and Green Chile Soup
Meats such as Caribbean Jerk Pork; Sirloin with Red Wine and Mushroom Sauce
Seafood such as Cajun Snapper; Halibut with Cilantro Pesto
Vegetarian Entrées such as Fettuccine Alfredo; Cheese-Topped Stuffed
Eggplant
Salads such as Balsamic-Marinated Vegetables; Tomato-Artichoke Toss
Poultry such as Tarragon Turkey Medallions; Cumin-Lime Chicken
Breads and Breakfast Dishes such as Rosemary Rye Bread; Oatmeal-Banana Waffles with Strawberry Sauce
Desserts such as Denver Chocolate Pudding Cake; Lemon Cream with Raspberries and Gingersnap Topping
Side Dishes such as Scalloped Potatoes; Parmesan-Lemon Spinach
The American Heart Association is the nation’s most trusted power on cardiovascular health. Its bestselling library of books includes:
•American Heart Association No-Fad Diet
•The New American Heart Association Cookbook, 7th Edition
•American Heart Association Low-Stout, Low-Cholesterol Cookbook, 3rd Edition
•American Heart Association Low-Calorie Cookbook
•American Heart Association Quick & Simple Cookbook
•American Heart Association Meals in Minutes Cookbook
•American Heart Association One-Dish Meals
From the Hardcover edition.
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How To Cook Everything: Simple Recipes for Great Food
Where to buy How To Cook Everything: Simple Recipes for Fantastic Food books online?
- ISBN13: 9780471789185
- Condition: USED – Acceptable
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description
Fantastic Food Made Simple
Here’s the leap forwards one-stop cooking reference for today’s generation of cooks! Nationally known cooking power Mark Bittman shows you how to prepare fantastic food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as vital, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can delight in yourself in the kitchen and still achieve outstanding results.
Praise for How to Cook Everything by Mark Bittman:
“In his introduction to How to Cook Everything, Mark Bittman says, ‘Anyone can cook, and most everyone should.’ Now, hopefully everyone will — this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very excellent food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food.”
— Lynne Rossetto Kasper, host of the international public radio show “The Splendid Table with Lynne Rossetto Kasper”
“Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I’ve seen.”
— Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges
“Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a perfect, reliable cookbook.”
— Jacques Pepin, chef, cookbook leader, and host of his own PBS television series
“Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines fantastic taste with eminent practicality. Place it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come.”
— John Willoughby and Chris Schlesinger, coauthors of License to GrillAmazon.com Review
Mark Bittman, award-winning leader of such fundamental books as Fish and Leafy Greens and food columnist for the New York Times (“The Minimalist”), has turned in what has to be the weightiest tome of the year. There are more than 900 pages in this sucker–over 1,500 recipes! This isn’t just the huge top of cookbooks: it’s the entire three-ring circus. This isn’t just how to cook everything: it’s how to cook everything you have ever wanted to have in your mouth. And then some.
Bittman starts with Roasted Buttered Nuts and Real Buttered Popcorn, and moves right along, section by section, from the likes of Black Bean Soup (eight different ways), to Beet and Fennel Salad, to Mussels (Portuguese-style over Pasta), to Cream Scones–and he hasn’t even reached seafood, poultry, meat, or vegetables yet, let alone desserts. There are 23 sections in this cookbook (!) that reflect directly on the how-to of cooking, be that equipment, technique, or recipe.
Every inch of the way the reader finds Bittman’s cool, helpful, encouraging voice. “Anyone can cook,” he says at the beginning, “and most everyone should.” More than a few college kids are going to head off to their first apartments with Bittman’s book under arm. More than a few marriages will benefit with this book on the shelf. And anyone who likes cooking and the sound of a fantastic food voice is going to delight in letting this book fall open where it may. No matter what the page, it’s bound to be a tasty and rewarding experience. –Schuyler Ingle
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Raising the Salad Bar: Beyond Leafy Greens–Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More
Where to buy Raising the Salad Bar: Beyond Leafy Greens–Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More books online?
Product Description
This volume of over 135 inventive salad recipes is timed to answer the fantastic demand for healthy recipes with organic ingredients. Walthers offers up tasty twists on tired classics, including pasta salads, salad wraps, bean salads, whole grain salads, and chicken salads. Helpful hints on preparation and health benefits appear throughout.
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Categories: Cooking, Food & Wine Tags: Beans, Beyond, Chicken, Grains, GreensInventive, Leafy, More, Pasta, Raising, Salad, Salads, Whole
1,000 Ideas for Decorating Cupcakes, Cakes, and Cookies
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Product Description
This exciting 1000 collection presents glorious full-color photographs of tasty, decorated desserts. From extravagant wedding cakes and clever birthday cakes to cupcakes and cookies that are miniature works of art, these delightful delectables will provide endless inspiration for anyone who likes decorative baking and entertaining. An appendix in the back of the book includes basic recipes for cakes, frostings, and fondants.
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Jacques Pépin’s Complete Techniques
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Product Description
The fully illustrated bible of cooking techniques from the world’s best-known French cook is now in paperback and in one volume for the first time ever.
From a master chef and the current co-star (with Julia Child) of the hit television series “Cooking at Home,” comes everything the home cook needs to perfect his or her kitchen skills-helped by instructive, step-by-step photography. Learn to de-bone a chicken, poach an egg, whisk a perfect bearnaise, knead a tangy sourdough, or bake an exquisite meringue with the perfection and efficiency of a professional chef. Pepin’s toothsome and time-tested recipes offer budding chefs the opportunity to place lessons into practice with extraordinary results. This comprehensive, authoritative presentation of cooking technique and practice is sure to become an indispensable part of every home cook’s library.
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The I Love Trader Joe’s Cookbook: 150 Delicious Recipes Using Only Foods from the World’s Greatest Grocery Store
Where to buy The I Like Trader Joe’s Cookbook: 150 Tasty Recipes Using Only Foods from the World’s Greatest Grocery Store books online?
- ISBN13: 9781569757178
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description
DELICIOUS RECIPES MADE EASY THANKS TO TRADER JOE’S®
Packed with unique and fabulous foods, Trader Joe’s® rocks. Now, The I ♥ Trader Joe’s® Cookbook shows how to mix and match items from TJ’s into incredible creations and mouthwatering meals.
Thanks to The I ♥ Trader Joe’s® Cookbook, meager foodies can turn a one-stop shopping trip to TJ’s into a tasty treat in no time at all. The recipes in this book take in everything from crowd-pleasing hors d’oeuvres and healthy salads to gourmet entrees and world-class desserts, including:
About the Leader
Cherie Mercer Twohy received her Professional Culinary Arts diploma from the California School of Culinary Arts. She has received instruction at the renowned Culinary Institute of America Greystone campus in the Napa Valley. Twohy is a member of the International Association of Culinary Professionals and recently joined Julia Child and Jacques Pépin as a Certified Culinary Professional.
Trader Joe’s® is a registered trademark of Trader Joe’s® Company and is used here for informational purposes
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A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs
Where to buy A Fantastic American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs books online?
- ISBN13: 9780618658527
- Condition: New
- Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed
Product Description
Widely recognizable as one of the fathers of New American cuisine, Jonathan Waxman became a mentor to hundreds of chefs on both coasts. Here he shows you how to flex your culinary muscles while having fun in the kitchen.
A Fantastic American Cook presents Waxman’s finest dishes the way he makes them at home. They include the Red Pepper Pancakes with Corn and Caviar that he made when he ran the kitchen of Alice Waters’s Chez Panisse, his legendary Grilled Chicken with JW Fries, and a homey Pizza with Bacon, Scallions, Parmesan, and Tomato that’s a family tree weeknight favorite. His combinations are simple but unexpected, exuberant but down to planet. Many of the dishes juxtapose contrasting flavors and textures, pairing cool beef carpaccio with warm potato salad, soft crab cakes with crunchy slaw, or whole wheat pasta with spicy clams. Additional recipes, such as Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums, are free-spirited plays on classics.
Waxman shows how to produce magnificent food from just a few ingredients, roasting eggplants and red peppers for a forcefully flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course. He repeatedly demonstrates his philosophy of less is more” with suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rosé wine, bacon, and peas. In the best American tradition, his vision is bold but strikingly unpretentious. From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes to make you a fantastic American cook in your own right.
His invigorating message throughout: Let your ingredients do the talking. Lighten up! Delight in yourself!
A Fantastic American Cook presents Waxman’s finest dishes the way he makes them at home. They include the Red Pepper Pancakes with Corn and Caviar that he made when he ran the kitchen of Alice Waters’s Chez Panisse, his legendary Grilled Chicken with JW Fries, and a homey Pizza with Bacon, Scallions, Parmesan, and Tomato that’s a family tree weeknight favorite. His combinations are simple but unexpected, exuberant but down to planet. Many of the dishes juxtapose contrasting flavors and textures, pairing cool beef carpaccio with warm potato salad, soft crab cakes with crunchy slaw, or whole wheat pasta with spicy clams. Additional recipes, such as Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums, are free-spirited plays on classics.
Waxman shows how to produce magnificent food from just a few ingredients, roasting eggplants and red peppers for a forcefully flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course. He repeatedly demonstrates his philosophy of less is more” with suppers like flash-seared scallops on caramelized onions and chicken cooked under a brick with a sauce of rosé wine, bacon, and peas. In the best American tradition, his vision is bold but strikingly unpretentious. From a versatile vegetable dish that goes with nearly every main course to handmade pastas with delicate sauces to a foolproof way to cook salmon, Waxman gives you all the techniques and recipes to make you a fantastic American cook in your own right.
His invigorating message throughout: Let your ingredients do the talking. Lighten up! Delight in yourself!
Amazon.com Review
Can a fantastic chef’s cookbook feel loose, nearly laid-back? It can if its leader is Jonathan Waxman, a “founding chef” at Alice Water’s Chez Panisse and proprietor of Jams and Barbuto in Manhattan. His A Fantastic American Cook–a collection of 100-plus recipes for the likes of Sea Scallop Fettuccine, Pork Shoulder with Mole Sauce, and Curried Catfish with Apple-Corn Fritters–shows a master in top form, blending global cooking traditions to produce uniquely American food, homey yet refined. His dishes are accessible to all cooks willing to cull the necessary (sometimes pricey) ingredients and spend a bit of time in the kitchen.
Following an idiosyncratic take on ingredients and techniques (on bacon: “OK–I like bacon–and yeah, I’m from a Jewish household”) the book explores, in addition to the usual course stops, sandwiches like Shrimp BLT and pizzas, as well as desserts, including Angel Food Cake with Toffee Crunch and Flourless Chocolate Espresso Tart. Of top interest are Waxman’s grilling how-to’s and additional technical insights (for example, to dress a salad properly, add the vinegar first). Seafood, and salmon in particular, receives practiced attention. Here is one man’s soul cooking of a high yet relaxed order that readers will happily embrace. –Arthur Boehm
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Silver Palate Cookbook 25th Anniversary Edition
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Product Description
Enriched with full-color photographs in honor of its twenty-fifth anniversary, The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in like with cooking all over again.Amazon.com Review
First published in 1982, The Silver Palate Cookbook was an instant smash. It offered 350 stylish but simple recipes that reflected and helped cement America’s burgeoning interest in quality cooking. It acquainted cooks with “gourmet” ingredients, just beginning to appear in our markets. And it helped many a host to shine.
The collection, whose recipes range from hors d’oeuvres to sweets, now arrives in a 25th-anniversary edition, which reproduces the original text and adds color photos throughout, regularly dropped into the text pages. All the ancient favorites, including Marinated Eggplant Livia, Chicken Marbella, Blanquette de Vaeu, and Blackberry Mousse are present, along with information about ingredients, menus, quotes, and additional asides–all the things that help make the book such a pleasure. It’s hard to imagine a cook–and especially one who entertains–not owning Silver Palate. This printing, which includes a retrospective foreword, offers more satisfaction still while reiterating the reasons for the book’s enduring appeal. –Arthur Boehm
Amazon.com Exclusive: A Brief History of The Silver Palate Cookbook by Sheila Lukins
Twenty five years ago seems like the distant past but we still make ratatouille the same way and who would have ever dreamed that so many people would say to us, “I had Chicken Marbella at a dinner party last week and I just loved it.” It took slight madness to open our small store in 1977. Florence Fabricant was writing an article on the renaissance of Columbus Avenue, where our shop was opening, we needed a name, she was on a deadline and called and said, “What are you calling your store?” We didn’t know. “Why don’t you call it The Silver Palate,” she said. We loved it. It took sheer bravery in 1982 to write our book–who would need to buy food in our store any longer once they had all of our recipes? But that never happened for one hour. In fact, it helped us go national even further. Here we are, 25 years later, celebrating with a groundbreaking new edition of our book that finally highlights our recipes with vibrant color photographs. I once selected up the phone and a name on the additional end said, “Sheila, I just baked the Decadent Chocolate Cake and my cake doesn’t look like the drawing.” I didn’t know how to answer. I assured them the taste made up for the looks. It’s bittersweet, but persons problems are solved forever. While different, the color adds an exciting new dimension to the cookbook that has been a treasure to so many cooks for two and a half decades. Julee and I had a fantasy food partnership and the publication of this book has agreed us the opportunity to spend some wonderful time together. Continue Reading A Brief History of The Silver Palate Cookbook
A Springtime Menu for Amazon.com
When the weather warms us up, there is no more welcome beginning to a meal that a light swirl of noodles tangled up with crisp spring vegetables. Follow this amusing starter with a succulent heat leg of lamb, the meat we all long for in the spring. Serve our Swiss Gratin Potatoes and some haricots verts alongside. A delightful finale to this springtime luncheon is a moist carrot cake with cream cheese frosting or a delicate strawberry mousse. –Sheila Lukins and Julee Rosso Miller
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|  Heat Lamb with Peppercorn Crust |
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|  Strawberry Mousse |
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Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens
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Product Description
The latest word from the nutrition front is that green leafy vegetables may be our most powerful weapon against cancer and additional diseases of aging. Plus, most dark leaft greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber.
In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these tasty vegetables. IN an simple-to-use A-to-Z format, they take in thirty-give different greens, providing nutritional information and a brief past profile for each, plus tips on how to shop for clearness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into tasty salads, soups, stews, entrees, and sautees. Most dishes are quick and simple, low in stout, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, come contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only excellent for you, but just unadorned excellent.
Recipes include:
Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula
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Categories: Cooking, Food & Wine Tags: Beautiful, Glorious, GreatTasting, Greens, Leafy, More, Prepare, SuperHealthy, Than, Those, Ways