This 456-page volume includes all the essential information to stock and run a modern home kitchen. Recipes, equipment guidance, and ingredient advice are. A work written by the winner of the Guild of Food Writers Food Book of the Year. In A Girl and Her Pig, April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times ... Far more than just a cookbook, this volume includes the innovative recipes of chefs coupled with their own personal interpretations of contemporary Danish kitchen. Modernist Pizza is the definitive guide to the world's most popular food. Perfection, technique, philosophy, purity, and—above all—a very personal aesthetic defines this work in all of its aspects.” —FERRAN AND ALBERT ADRIÀ BARCELONA, SPAIN In The Elements of Dessert, Chef Migoya displays his skillful ... Found insideSous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. The book's ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks. Found insideWith Baking with Steel, you'll harness this extraordinary tool to bake restaurant-quality baguettes, grill meats a la plancha, and enjoy pizza with a crust and char previously unimaginable outside a professional kitchen. This book is NEW and UNIQUE in the overcrowded cookbook landscape and BURSTS with INSPIRATION and CREATIVITY. Enough capital letters. The book will bring a smile to your face! And that is exactly what Jasper aims to achieve. Life, on the Line tells the story of a culinary trailblazer's love affair with cooking, but it is also a book about survival, about nurturing creativity, and about profound friendship. Found insideThe book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Found insideThis book is firmly embedded in this concept – the recipes and ingredients that Caroline uses are drawn from classic Danish origins and influences, and her recipes are designed to improve your sense of wellbeing and to be shared with ... Found insideThis gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. If you can't hop the ferry or charter a plane to Lummi, this book is the next-best thing. In Coming to My Senses Alice retraces the events that led her to 1517 Shattuck Avenue and the tumultuous times that emboldened her to find her own voice as a cook when the prevailing food culture was embracing convenience and uniformity. Found inside – Page iWith stunning photography, real-world advice, and expert instruction on the launch and management of a café, this book is a pioneer in the field of modern café operation. Found insideIn the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. Whether you’re hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless. Once the technique or formula is mastered, Anderson encourages inexperienced as well as veteran cooks to spread their culinary wings. For example, after learning to sear a steak Found insideMore Home Cooking, like its predecessor, Home Cooking, is an expression of Laurie Colwin's lifelong passion for cuisine. In Donabe, Tokyo native and cooking school instructor Naoko Takei Moore and chef Kyle Connaughton offer inspiring Japanese home-style recipes such as Sizzling Tofu and Mushrooms in Miso Sauce and Dashi-Rich Shabu-Shabu, as well as ... A new edition of the iconic chef's globally bestselling home-cooking book, published on the 10th anniversary of its first release What does Ferran Adrià eat for dinner -- and how did he feed the hard-working staff at his fabled elBulli, ... The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. Found insideHow do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. The celebrated French-born chef of New York's Jean George presents his most personal book to date in a collection of favorite casual recipes inspired by his family's dedication to two-day weekends, providing instructions for preparing such ... Found inside“The Dean of American Cuisine” and mentor to some of the country’s most acclaimed chefs offers essential kitchen wisdom in this illustrated guide (Julia Child). “In my twenty-five years of teaching I have tried to make people ... "This book focuses on cooking equipment, techniques, and recipes"--P. xvii. Found inside – Page 1Favorites from the original recipe book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. This book is without a doubt the best and most complete book about Nobu and the world he has created. This is the World of Nobu. This “sophisticated collection of 100 cookie recipes” from the legendary pastry chef will take you “well beyond the basic chocolate chip cookie” (Publishers Weekly). This extraordinary collection memorializes some of the most terrible and destructive events of the 20th and 21st centuries and yet is a unique and moving reflection on the power of human destruction, redemption--and invention. Found insideThe first cookbook from groundbreaking chef Wylie Dufresne—the story of wd~50, his pioneering restaurant on Manhattan’s Lower East Side, and the dishes that made it famous When it opened in 2003, wd~50 was New York’s most innovative, ... Found insideIn Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? Found insideCapped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury ... Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. Inside this book you'll discover the science, history, cultures, and personalities behind bread, along with tools you can use to shape its future. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system. Found insideBased around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave. Found insideWith an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and ... Recipes for his signature pizzas as well as veteran cooks to spread culinary... 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