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Best Kitchen Basics beats the revolutionary drum in the domestic kitchen - no longer are high-end techniques or recipes the sole domain of award-winning restaurants. Here, Mark Best breaks it down, putting the individual elements of each recipe into the home cook's hands and empowering them to think differently. It includes 100 original recipes built around 30 accessible ingredients - from eggplant to pumpkin to chocolate and eggs. Best Kitchen Basics ups the ante on the familiar. Best insists that it is not a question of luxurious ingredients, simply the knowledge and wherewithal to unlock the beauty of some of the most basic elements of cooking. In the case of mushrooms, for example, he starts with a basic recipe for classically stuffed mushrooms, and develops to the next step requiring a little more application of fermenting mushrooms. And then, for the enthusiastic cook with a little more time on their hands, a mushroom ravioli in mushroom consomme. In addition to recipes, Best takes readers on "skills sessions". He unpacks the building blocks of the best chefs, includes step-by-step guides and shares snippets of technical detail. The book does not aspire to be comprehensive, rather an enjoyable - and useful - insight into one man's craft. Originally inspired by a well-thumbed recipe collection left to him by his beloved grandmother, Best has set the tone for an accessible, engaging book that will prompt cooks to take their skills and mindset to another level.
"Claire is a clever cook who writes recipes, which are useful, affordable and practical (not as easy as it sounds). This is a book filled with recipes which you WILL cook, new ideas and twists on old friends. Bravo Claire, a lovely book in every way." – Anna Jones Most of us buy the same ingredients week in, week out, and cook the same old recipes. Cookery writer Claire Thomson wants to encourage people to ditch the boring chicken stir-fry, the all-too-predictable spag bol and dreary fish pie, and enliven their cooking and eating. Claire takes our 10 favourite supermarket ingredients and reinvents them as modern classics. With sections on chicken, tomatoes, eggs, cheese, minced meat, pasta, potatoes, salad, lemon and chocolate, each chapter covers the basics about that ingredient, then offers recipes using each in ways that will brighten up mealtimes. Claire's cooking is simple yet imaginative, and her kitchen expertise and knowledge of flavour combinations mean that these dishes will become your new standby meals. This is the new essential cookbook, a modern solution to the eternal question: "What shall I cook tonight?"
Dazzling encyclopedia of culinary basics for anyone who loves to cook anti serve the best. More than 60 recipes with anecdotes, plus product ratings by the author. Filled with terrific tips and delicious recipes.
"Cooking For Dummies could be the first and only book in your kitchen." — William Rice, Food and Wine Columnist, Chicago Tribune "Cooking — like anything — must be fun and should not be taken too seriously. Cooking For Dummies helps us do just that." — Ferdinand Metz, President, The Culinary Institute of America Contains Over 150 Recipes — From Soups to Soufflés Is your idea of a home-cooked meal a frozen dinner, macaroni & cheese from a box, or a pizza? Well, don't let your phobia of cooking keep you out of the kitchen. With Cooking For Dummies® as your guide, you'll find quick answers to all your cooking dilemmas. This book is filled with time-saving tips and techniques, money-saving strategies, and more than 150 easy-to-prepare recipes! Inside, you'll discover how to: Grill, roast, braise, and sauteé like a pro Create vegetarian dishes with flavor and zest Impress your friends and family by creating elegant (but easy-to-prepare) dishes Find fool-proof ways to fix your cooking mistakes Organize your kitchen so that everything is accessible Use your appliances, utensils, and gadgets Mix, measure, and substitute ingredients in your recipes Make a dazzling dinner out of what you've got in your pantry Keep your budget intact while shopping at the market
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Get started cooking now with Cooking Basics For Dummies, 5th Edition! Are you looking to dig yourself out of microwave dinners and learn the ropes of home cooking? Cooking Basics For Dummies, 5th Edition takes the intimidation out of cooking and helps you start cultivating your culinary prowess in no time. From learning fundamental cooking techniques like dicing, chopping, and saut?ing to creating delicious, easy-to-follow recipes, you'll discover how to cook up crowd-pleasing meals the whole family will enjoy—all without breaking a sweat! Even if you've never cracked an egg, this friendly, practical guide gives you all the ingredients to become a superior home cook. In plain English, it explains step-by-step how to master popular cooking techniques, such as dicing vegetables, hard boiling an egg, making quick and delicious sauces, planning menus, stocking your pantry, and so much more. Packed with more than 150 easy-to-follow recipes for every meal of the day, from mouth-watering mains to sumptuous sides to delectable desserts Helps you master grilling, slow cooking, baking, roasting, pressure cooking, and more Includes tips on adapting meals to meet the latest dietary trends, such as low-sugar, low-sodium, low-fat, plant-based, and vegetarian diets Covers shopping at farmer's markets and buying organic foods Cooking Basics For Dummies, 5th edition is for every beginner cook or polished chef looking for a refresher on breathing new life into home-cooked meals.
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 Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images. Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes. Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.
Passionate, engaged and accessible, Kitchen Essentials is a cookbook full of great food and techniques to help demystify the art of home cookery. With his thirty years' experience as a chef and a teacher, Gary Maclean brings insight, wisdom and humour to the kitchen. Kitchen Essentials will make the fundamentals of home cooking truly straightforward - and joyful - for everyone. Gary Maclean has the expertise of a top chef as well as phenomenal teaching and communication skills. This winning combination informs the unique mix of know-how, top tips and recipes in Kitchen Essentials. Gary Maclean is the perfect teacher for anyone looking to enhance their joy of home cooking.