Jacques Pepin's New Complete Techniques

by Jacques Pepin    (Find this book)

Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin’s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques.

Based on Pépin’s 1978 and 1979 archetypal works La Méthode and La Technique, Jacques Pépin's Complete Techniques has become a cookbook classic in its own right, selling more than 140,000 copies. Comprehensive and authoritative, New Complete Techniques includes more than 600 techniques and methods and 160 recipes that are demonstrated by Pépin in thousand of step-by-step photographs. It is a culinary course on every aspect of classic cooking, from the basics (how to sharpen a knit or peel an onion) and the practical (how to properly bone a chicken (to the whimsical (how to make decorative swans and flowers out of fruits and vegetables) and the complex (how to use an old refrigerator as a smoker for trout).

The time-tested recipes show everyone, from the greenest home cook to the seasoned professional, how to put techniques into practice. This completely revised edition includes thousands of color and black-and-white photographs throughout and is redesigned to make it even easier to follow the step-by-step techniques.  --  Publisher Marketing

The Chew: Food. Life. Fun.

by Peter Kaminsky    (Find this book)
Appearing daily on ABC stations, The Chew celebrates and explores life through food, with a group of dynamic, engaging, fun, relatable co-hosts who serve up everything to do with food-from cooking and home entertaining to food trends, restaurants, holidays, and more-all aimed at making life better, fuller, and more fun.

This lively companion book not only captures The Chew's trademark wit, fun, practical advice, and recipes-but highlights the easy ideas that have brought so much to America's family table. The book offers up 100 mouth-watering recipes, divided into seasons, as well as nutrition and entertaining tips and behind the scenes dish from the show. It will be attractively designed to mirror the aesthetic of the show, and filled with gorgeous full color photos throughout-- food shots and photos from the set.

The hosts of the show-all contributors to the book-are chef, best-selling author, and TV personality Mario Batali; Iron Chef's Michael Symon; Top Chef's Carla Hall; What Not to Wear's Clinton Kelly; and best-selling author and nutritionist Daphne Oz.  --  Publisher Marketing

Vegan on the Cheap: Great Recipes and Simple Strategies That Save You Time and Money

by Robin Robertson    (Find this book)

You don't have to blow your budget to eat great meatless and dairy-free meals every day.

With Vegan on the Cheap, you can enjoy delicious vegan meals every day of the week. Veteran food writer and vegan authority Robin Robertson provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving-hefty savings to go with hearty vegan meals.

This book presents great options for savory soups and stews, satisfying salads, hearty noodle dishes, first-class casseroles, favorites for the slow cooker, and meatless and dairy-free recipes for classics like pizza, burgers, and sandwiches. Plus, there's even a chapter for desserts to satisfy every sweet tooth. Throughout the book, smart tips and creative ideas help you save money by cooking in bulk, prepping meals in advance, and finding tasty ways to reuse leftovers.
Includes 150 money-saving recipes for delicious vegan meals like Walnut-Dusted Fettuccine with Caramelized Vegetables and Fresh Pear Galette
Written by renowned vegan and vegetarian expert and food writer Robin Robertson, author of 1,000 Vegan Recipes Features cost-per-serving icons that highlight the cost of each affordable dish
Packed with affordable recipes and money-saving tips, this is the ultimate resource for every vegan kitchen.

In the Kitchen with David: QVC's Resident Foodie Presents Comfort Foods That Take You Home

by David Venable    (Find this book)
David Venable will be the first to tell you: He loves his food. And as the beloved host of QVC’s popular program, In the Kitchen with David,® he’s put that passion on mouthwatering display, welcoming some of the greatest names in the food world. But Venable’s own culinary skills—honed in the Carolina kitchens of his mother and grandmothers—are nothing short of remarkable and tantalizing.

Now, in his anticipated debut cookbook, Venable shares 150 delicious recipes of hearty, easy-to-make, comforting dishes. In the Kitchen with David covers everything from appetizers and breads to soups and salads to main courses and sides, as well as his lifelong love of bacon (The Divine Swine!). You’ll get ideas for quick Monday-to-Friday dinners, let-it-cook-all-weekend suppers, savory breakfasts and brunches, cocktail party fun, game-day eats, and family reunion feasts. And of course, no Southern-influenced cookbook is complete without a little something sweet. Venable’s favorites include

Party Starters: White Bean and Sun-Dried Tomato Dip, Chicken Nachos, Cheddar-Broccoli Poppers with Ranch Dipping Sauce, Cheesy Crab Stuffed Mushrooms
Supporting Players: Summer Squash Fritters with Garlic Dipping Sauce, Scrumptious Hush Puppies, Mom’s “Browned” Rice, Sweet Potato-Pineapple Casserole
Main Events: Breaded Pork Cutlets, Chicken Marsala, Braised Beef Short Ribs, Low Country Boil
Sweet, Sweet Gratification: Deep Dish Apple Pie, Flourless Chocolate Cake, Banana Pudding Cheesecake, Peach Cobbler

Loaded with gorgeous photographs, helpful “Dishin’ with David” tips, and personal anecdotes, In the Kitchen with David encourages you and your family to gather around the dinner table for great meals and, more important, great memories. After all, the portions are generous; the options are limitless.

Foreword by Paula Deen

Advance praise for In the Kitchen with David

“David Venable’s unbridled love for good, hearty comfort food is absolutely infectious. He knows what delicious food tastes like, and one peek at the recipes in his book had me positively drooling. I haven’t been this excited about a cookbook in a long, long time!”—Ree Drummond, #1 New York Times bestselling author of The Pioneer Woman Cooks

“David definitely knows his way around the kitchen, and he sure gets cooking with some comfort food in this book. And that’s saying something coming from the two of us comfort food lovers!”—Pat and Gina Neely, hosts of Down Home with the Neelys  --  Publisher Marketing

Jerusalem: A Cookbook

by Yotam Ottolenghi    (Find this book)

A collection of 120 recipes exploring the flavors of Jerusalem from the New York Times bestselling author of Plenty, one of the most lauded cookbooks of 2011.

In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore  the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.

2013 IACP Cookbook of the Year
Winner of the 2013 IACP Cookbook Award for International
Winner of the 2013 James Beard Foundation Book Award for International

The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life

by Timothy Ferriss    (Find this book)
WHAT IF YOU COULD BECOME WORLD-CLASS IN ANYTHING IN 6 MONTHS OR LESS?

The 4-Hour Chef isn’t just a cookbook. It’s a choose-your-own-adventure guide to the world of rapid learning.

#1 New York Times bestselling author (and lifelong non-cook) Tim Ferriss takes you from Manhattan to Okinawa, and from Silicon Valley to Calcutta, unearthing the secrets of the world’s fastest learners and greatest chefs. Ferriss uses cooking to explain “meta-learning,” a step-by-step process that can be used to master anything, whether searing steak or shooting 3-pointers in basketball. That is the real “recipe” of The 4-Hour Chef.

You'll train inside the kitchen for everything outside the kitchen. Featuring tips and tricks from chess prodigies, world-renowned chefs, pro athletes, master sommeliers, super models, and everyone in between, this “cookbook for people who don’t buy cookbooks” is a guide to mastering cooking and life.

The 4-Hour Chef is a five-stop journey through the art and science of learning:

1. META-LEARNING. Before you learn to cook, you must learn to learn. META charts the path to doubling your learning potential.
2. THE DOMESTIC. DOM is where you learn the building blocks of cooking. These are the ABCs (techniques) that can take you from Dr, Seuss to Shakespeare.
3. THE WILD. Becoming a master student requires self-sufficiency in all things. WILD teaches you to hunt, forage, and survive.
4. THE SCIENTIST. SCI is the mad scientist and modernist painter wrapped into one. This is where you rediscover whimsy and wonder.
5. THE PROFESSIONAL. Swaraj, a term usually associated with Mahatma Gandhi, can be translated as “self-rule.” In PRO, we’ll look at how the best in the world become the best in the world, and how you can chart your own path far beyond this book.  --  Publisher Marketing

Consider the Fork: A History of How We Cook and Eat

by Bee Wilson    (Find this book)

Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen. It can also mean the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks.

In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Knives—perhaps our most important gastronomic tool—predate the discovery of fire, whereas the fork endured centuries of ridicule before gaining widespread acceptance; pots and pans have been around for millennia, while plates are a relatively recent invention. Many once-new technologies have become essential elements of any well-stocked kitchen—mortars and pestles, serrated knives, stainless steel pots, refrigerators. Others have proved only passing fancies, or were supplanted by better technologies; one would be hard pressed now to find a water-powered egg whisk, a magnet-operated spit roaster, a cider owl, or a turnspit dog. Although many tools have disappeared from the modern kitchen, they have left us with traditions, tastes, and even physical characteristics that we would never have possessed otherwise.

Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.  --  Publisher Marketing

Hungry Girl to the Max!: The Ultimate Guilt-Free Cookbook

by Lisa Lillien    (Find this book)

Go TO THE MAX with the most massive and complete Hungry Girl cookbook ever—-650 recipes from the guru of guilt-free eating! 

Consider this your HUNGRY GIRL BIBLE. In Hungry Girl to the Max!, Lisa Lillien has created a book that is a must-have for anyone who craves insanely delicious food without the high-calorie price tag! HG classics like large-and-in-charge egg mugs, oversized oatmeal bowls, crock-pot recipes, comfort foods, foil-pack dishes, and fast-food swaps are all here. You’ll also find single-serving recipes, dishes with five ingredients or less, meatless meals, and more. Including:

*Chili Cheese Egg Mug (195 calories)

*Cinna-Raisin Oatmeal (301 calories) 

*Over the Rainbow Pancakes (267 calories) 

*Onion Rings Parm (176 calories)

*Garlic-Bread White Pizza (289 calories) 

*Southwestern Meatloaf (232 calories) 

*Cheesed-Up Taco Turkey Burgers (219 calories) 

*Veggie-Loaded Cashew Chicken (318 calories) 

*Gooey-Good Fuji Apple Pie (159 calories) 

*Chocolate PB Pretzel Cupcakes (135 calories) 

. . . and SO much more!  --  Publisher Marketing

The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

by America's Test Kitchen   (Find this book)
In this radical new approach to home cooking, we use science to explain what goes on in the kitchen. Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.  --  Publisher Marketing

Secrets of the Best Chefs: Recipes, Techniques, and Tricks from America's Greatest Cooks

by Adams D Roberts    (Find this book)
Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more.
 

The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!  --  Publisher Marketing