Culinary Crafting
| Author | : Doris McFerran Townsend |
| Publisher | : |
| Total Pages | : 196 |
| Release | : 1976 |
| Genre | : Cooking |
| ISBN | : 9780874690026 |
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Craft of Cooking
| Author | : Tom Colicchio |
| Publisher | : Clarkson Potter |
| Total Pages | : 274 |
| Release | : 2012-07-18 |
| Genre | : Cooking |
| ISBN | : 0770433901 |
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Tom Colicchio, chef/co-owner of New York’s acclaimed Gramercy Tavern, offers inspriation to cooks of any skill level with 140 simple recipes and technical tips. Realizing that his own culinary style had grown increasingly unembellished, and gambling that New York diners were experiencing that same kind of culinary fatigue (brought on by too much “fancy food”), Colicchio set out to prove that the finest food didn’t have to be the most complicated. So in March 2001 he opened a new restaurant, Craft, that offered diners simple, soulful dishes centered around single ingredients that went on to shake up many people’s ideas of what “restaurant food” should be like. Craft of Cooking leads you through Colicchio’s thought process in choosing raw materials—like what to look for in fresh fish, or how to choose the perfect mushroom—to show that good food is available to anyone with access to a good supermarket, farm stand, or gourmet grocery. The book also features “Day-in-the-Life-of-Craft” portraits, which offer a fascinating, behind-the-scenes glimpse at areas of the restaurant beyond the dining room. These segments allow you to peer into the fast-paced prep kitchen, to witness the high drama of reservations, and to get a taste of the humor and empathy necessary to serve New York’s colorful visitors and foodies. Using Tom’s straightforward and friendly voice, Craft of Cooking offers recipes suited to any purpose—from a quick family meal to a festive dinner party for twelve.
Baking and Pastry
| Author | : The Culinary Institute of America (CIA) |
| Publisher | : Wiley |
| Total Pages | : 944 |
| Release | : 2009-05-04 |
| Genre | : Cooking |
| ISBN | : 9780470055915 |
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First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.
The Life of Cheese
| Author | : Heather Paxson |
| Publisher | : Univ of California Press |
| Total Pages | : 321 |
| Release | : 2013 |
| Genre | : Cooking |
| ISBN | : 0520270185 |
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""The Life of Cheese" is the definitive work on America's artisanal food revolution. Heather Paxson's engaging stories are as rich, sharp, and well-grounded as the product she scrutinizes. A must read for anyone interested in fostering a sustainable food system." Warren Belasco, author of "Meals to Come: A History of the Future of Food" "Heather Paxson's lucid and engaging book, "The Life of Cheese," is a gift to anyone interested in exploring the wonderful and wonderfully complex realities of artisan cheesemaking in the United States. Paxson deftly integrates careful considerations of the importance of sentiment, value and craft to the work of cheesemakers with vivid stories and lush descriptions of their farms, cheese plants and cheese caves. While she beguiles you with the stories and tastes of cheeses from Vermont, Wisconsin and California, she also asks you to envision a post-pastoral ethos in the making. This ethos reconsiders contemporary beliefs about America's food commerce and culture, reimagines our relationship to the natural world, and redefines how we make, eat, and appreciate food. For cheese aficionados, food activists, anthropologists and food scholars alike, reading "The Life of Cheese" will be a transformative experience." Amy Trubek, author of "The Taste of Place: A Cultural Journey into Terroir"
PLANTLAB
| Author | : Matthew Kenney |
| Publisher | : Simon and Schuster |
| Total Pages | : 619 |
| Release | : 2017-11-14 |
| Genre | : Cooking |
| ISBN | : 1682450899 |
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In PLANTLAB, world-renowned vegan chef Matthew Kenney serves up a truly unique and visually stunning cookbook emphasizing the art of plant-based cuisine. From Matthew Kenney, long considered a pioneer in raw and vegan cuisine, comes the first definitive vegan cookbook for serious foodies and chefs. Kenney’s life work has been his commitment to plant-based innovation as well as culinary nutrition, and in PLANTLAB he employs inventive techniques and creative thinking in dishes that are visual masterpieces as well as delectable meals. Inspired by his experimental kitchen and laboratory located in Belfast, Maine, PLANTLAB will help redefine plant-based cuisine for home cooks and amp up their skills to create beautifully prepared, delicious vegan foods in their own kitchens. From root purees and soups to kale polenta and pizza, the 100+ recipes employ a modern, creative approach that builds on skills as you progress through the book. As the recipes get more advanced, so to do the techniques, and by the end, you will be fermenting and using a smoke gun like a pro. Throughout, Kenney explores elements of the lifestyle that go along with plant-based wellness, expanding on the science behind foods and explaining cutting-edge food technology and innovative techniques, such as using and making nut-based cheeses and artisanal chocolate. Elegantly designed and gorgeously photographed, PLANTLAB celebrates innovative vegan cuisine at the highest level. It is a feast for the senses.
The Craft of Condiments
| Author | : Barrett Williams |
| Publisher | : Barrett Williams |
| Total Pages | : 119 |
| Release | : 2024-04-08 |
| Genre | : Cooking |
| ISBN | : |
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Welcome to "The Craft of Condiments," the quintessential guide that awakens the alchemist within you, ready to transform the ordinary into the extraordinary right in your own kitchen. Embark on a culinary adventure, unlocking the secrets of homemade condiments that surpass anything you might pickup off a supermarket shelf. Simple enough for beginners yet comprehensive for the seasoned home chef, this book is a treasure trove of flavors waiting to be discovered. Dive into the artistry of condiment crafting – witness the symphony of flavors as you explore the tang of artisan ketchup, the zest of handcrafted mustard, and the luxurious texture of mayonnaise made from scratch. Engage with the origins and evolutions, then take command with step-by-step guides meticulously outlined to ensure success in your culinary experiments. Delight in chapters that celebrate the power of spice and the subtlety of sweet, each loaded with tidbits on how to obtain the perfect balance of flavor. Feel the burn of meticulously-brewed hot sauces and the sweet serenade of homemade jams and jellies that literally burst with the freshness of fruit. Discover the crisp tang of pickles and the complex, layered notes of chutneys that add a world of wonder to every meal. Embark on a savory journey that redefines condiments as you know them—with chapters devoted to salsas dancing with freshness, aiolis that are the stuff of legend, to marinades that promise to transform the mundane into mouthwatering delights. Learn the art of creating your bespoke spice blends, infusing oils and vinegars, and even delve deep into the world of fermentation, offering probiotic wealth in each spoonful of sauerkraut or kimchi. Immerse yourself in crafting solutions for special diets, underscoring that everyone deserves delectable indulgences regardless of their dietary needs. Every creation, big or small, from salad dressings to spice blends, is a step towards mastering the building blocks of flavor and crafting condiments with care, creativity, and precision. And when your jars glisten with the colors and scents of your homemade masterpieces, "The Craft of Condiments" doesn't stop there. With your pantry now an arsenal of flavor, the final chapters guide you through the joys of presenting and packaging, potentially turning your passion into profit or simply into the most heartwarming of gifts. Step beyond the ordinary and into a world where every squeeze, spoon, and drizzle is a testament to your craft. Elevate every meal with "The Craft of Condiments" – a book that promises a delicious journey, one homemade batch at a time.
Artisanal Cooking
| Author | : Terrance Brennan |
| Publisher | : John Wiley & Sons |
| Total Pages | : 0 |
| Release | : 2005 |
| Genre | : Cookbooks |
| ISBN | : 9780764568220 |
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Presents a collection of one hundred fifty recipes from hors d'oeuvres and entrees, soups, sandwiches, main meals, and delicious desserts by master chef, Terrance Brennan.
Too Many Women in the Room
| Author | : Joanne Guidoccio |
| Publisher | : The Wild Rose Press Inc |
| Total Pages | : 229 |
| Release | : 2017-05-19 |
| Genre | : Fiction |
| ISBN | : 1509214550 |
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When Gilda Greco invites her closest friends to a VIP dinner, she plans to share David Korba’s signature dishes and launch their joint venture—Xenia, an innovative Greek restaurant near Sudbury, Ontario. Unknown to Gilda, David has also invited Michael Taylor, a lecherous photographer who has throughout the past three decades managed to annoy all the women in the room. One woman follows Michael to a deserted field for his midnight run and stabs him in the jugular. Gilda’s life is awash with complications as she wrestles with a certain detective’s commitment issues and growing doubts about her risky investment in Xenia. Frustrated, Gilda launches her own investigation and uncovers decades-old secrets and resentments that have festered until they explode into untimely death. Can Gilda outwit a killer bent on killing again?
Crafting Culinary Magic
| Author | : Lemon Lime Lounge |
| Publisher | : Independently Published |
| Total Pages | : 0 |
| Release | : 2023-10-11 |
| Genre | : |
| ISBN | : |
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Welcome to Crafting Culinary Magic: 104 Techniques, Traditions, and Homebrew Recipes! In this comprehensive cookbook, you'll find a wide variety of recipes, instructions, and techniques for crafting delicious, magical dishes and drinks. We believe that the only way to truly appreciate the culinary arts is to understand the techniques and traditions behind it. Therefore, we cover everything from basic techniques to more advanced strategies, as well as the history, traditions, and cultural influences that make cooking such an important part of human culture. We also honor the craft of brewing. From classic homemade beer and ales to wine-based cocktails and meads, you'll find everything you need to develop your own signature style of brewing. Whether you're an experienced home chef or just getting started in the kitchen, Crafting Culinary Magic provides faithful instruction to help you make the most out of every meal. With the help of this book, you'll be able to create restaurant-quality dishes in your own home, save money on pre-packaged items, and experience the magic of bringing flavor into your life. The aim of Crafting Culinary Magic is to provide a comprehensive source of knowledge, recipes, and techniques that you can use to create delicious, magical dishes and drinks for your family and friends. Packed with step-by-step guides, easy-to-follow recipes, and helpful tips, you'll find the confidence and expertise to make meals that will leave you and your guests amazed. We believe that the best part of food should always be savored. Crafting Culinary Magic takes you through the journey of crafting snack-worthy and meal-worthy dishes, crafted with the freshest ingredients and techniques. We'll guide you through the basics, from ingredients to recipes and cooking techniques, as well as more advanced lessons in international cuisine and homemade alcohol. We've included thorough explanations for dozens of different cultures, regions, and dishes, along with a brief history to better understand the roots of the recipe. Whether you're looking to make the perfect gourmet meal for your next dinner party or finding new and exciting ways to express your creativity in the kitchen, Crafting Culinary Magic has you covered. With this book, you'll gain the confidence and skill that you need to bring flavor, color, and texture into all of your meals and culinary adventures. Embark on a journey of exciting new flavors and techniques with Crafting Culinary Magic: 104 Techniques, Traditions, and Homebrew Recipes!
Eat & Make
| Author | : Paul Lowe |
| Publisher | : Houghton Mifflin Harcourt |
| Total Pages | : 291 |
| Release | : 2014-04-01 |
| Genre | : Cooking |
| ISBN | : 0544134443 |
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“[A] unique combination of recipes, simple home projects, and entertaining ideas . . . Eat & Make is [Paul’s] first full cookbook, and it is a keeper.” —Kitchn It began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the New York Times as “a trove of seasonal delights,” it is turning heads with its easy, elegant food and style-setting aesthetic. Divided into Morning, Brunch, Noon, and Night, with color palettes to match, Sweet Paul Eat & Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds and brunches like Smoked Salmon Hash with Scallions, Dill, and Eggs. For lunch, there’s a super-quick Risotto with Asparagus, and for dinner, Maple-Roasted Chicken and a stunning Norwegian specialty, World’s Best Cake. Rustically chic craft projects—paper flowers made out of coffee filters, a vegetable-dyed tablecloth, and a trivet from wooden clothespins—will captivate even those who are all thumbs. “His Nordic roots and New York tastes shine in the delicious and distinctive dishes he has created in Sweet Paul Eat & Make.” —Tyler Florence, chef and television host “[Lowe] presents in stunning images both a collection of easy projects . . . side-by-side with delicious recipes. When it comes to creating a homey and fashionable kitchen table, Lowe proves that the combination of whisk and glue gun adds a touch of charm to everyone’s kitchen.” —Publishers Weekly (starred review)
