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Just over a decade ago, journalist Michael Ruhlman donned a chef’s jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country’s oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it’s also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman―now an expert on the fundamentals of cooking―recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food.
Incisively reported, with an insider’s passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.
Trend-setting chef Bobby Flay has created a bold new style of cooking, inspired by southwestern flavours, which has turned his Bobby’s Mesa Grill, into one of America’s most talked-about restaurants. This book reveals the secrets of his new style.
In every country you’ll find people eating ice cream on street corners, in markets, and in fancy restaurants. But the number of people who make it at home is much smaller. The reason? Making this sweet treat yourself is kind of a pain. Ice cream machines can be expensive, bulky and hard to store, or cheap and inefficient. But what if you could make your own ice cream at home without all of the fuss, for a fraction of the cost of buying it, and without any special equipment? No-Churn Ice Cream is a mouthwatering collection of shortcuts and classic culinary techniques that help you achieve delicious, artisanal results.
All you need to make your quick and easy no-churn ice cream are the following simple tools:
– A freezer
– A whisk or electric mixer
– A can opener
– A bowl and a freezeable container, such as a loaf pan
– A sweet tooth!
Inside you’ll find recipes for all the basic flavors, plus more complex and exciting flavors such as Pineapple-Peppercorn and Sweet Potato Marshmallow Swirl. Treat yourself with a decadent Stracciatella gelato or Bananas Foster sorbet, or cool off with some Lavender-Almond sherbet. Your flavor variations are limited only by your imagination.
Few foods have seen the spotlight in recent years as much as the coconut. Since lingering at the bottom of the fashionable fruit chart, the brown, hairy, and difficult-to-crack contender has risen to the top, making up for what it lacks in looks by packing a nutritional punch. Its liquid form has even been referred to as an “uniquely curative elixir”―indeed, the humble coconut is certainly having its moment.
Once confined to the filling of a Mounds bar, coconut now comes in an array of forms. Part of The Goodness Of… series, this book is arranged by texture and variety, with chapters on Milk & Water, Oil, Flour, and Dried. Packed with an amazing range of recipes from savory dishes such as coconut-crusted Spicy Chicken or Grilled Vegetables with coconut chips to sweet things such as coconut flour pancakes and Coconut & Cherry Bircher Museli, Emily will have you going nuts over nature’s finest and most versatile ingredient. The unassuming coconut is now taking its rightful place as the darling of the “superfoods”.
Vitamins and minerals are the building blocks of good health. But the heavily processed foods that are so common in today’s modern diet are stripped of these nutrients, leaving many people nutrient deficient despite meeting (or exceeding) their daily calorie needs. The accepted solution is to take supplements created in a lab, but the dosage and interactions can be confusing, and supplements are loosely regulated and not always foolproof, especially since our bodies are designed to receive nutrients from natural, whole foods.
Eat Your Vitamins features fifty key vitamins, minerals, and other nutrients essential to your health. You will find clear definitions of each nutrient along with the role it plays in the body, how it is best consumed and absorbed, recommended daily doses, and detailed lists of foods and natural sources that contain the vitamin along with a recipe for a nutrient-rich meal. Ditch the synthetic supplements and make the right choice about how to properly feed and fuel your body.
Ayesha Curry knows what it’s like to have so much on your plate you can barely think about dinner. But she also knows that finding balance between work and family life starts with gathering around the table to enjoy a home-cooked meal.
The Full Plate brings the best of Ayesha’s home kitchen straight to you, with 100 recipes that are flexible and flavorful and come together in less than an hour. You’ll find sheet pan dinners and crowd-pleaser pastas, hearty salads and healthy updates to takeout favorites, and fresh spins on classic dishes-plus kid-friendly meals, desserts, and sides (and a few beverages just for the adults).
Artist Brittany Wright was stuck in a job she didn’t love and needed a new creative project to stay happy — so she learned to cook. Inspired by the effortless beauty of her ingredients — fresh fruits, vegetables, and more — she created the hugely popular Instagram hashtag #foodgradients to showcase the splendor of nature’s edible rainbows.
The vivid photographs in this book capture the diversity and beauty of the foods we love to eat, from heirloom tomatoes and hot peppers to ripe strawberries and frosted cupcakes. Inside, revel in the vivid neons of your favorite candies, the rich color of freshly picked greens, and the gorgeous shades you can even find in a single cup of coffee. Each exquisite, neatly ordered photograph is a pleasure to get lost in.
With a sleek, minimalist design and more than a hundred high-quality photographs, Feast Your Eyes is a celebration of the earth’s bounty, a breath of fresh air for the busy mind, and an inspiration for everyone looking for joy in the simple things.
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