the zuni cafe cookbook

Genre : Cooking
Publisher : W. W. Norton & Company
ISBN_10 : 9780393020434
Copyright Year : 2002-09-17
File Format : PDF, EPUB
File Download : 547
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DESCRIPTION : Chef-owner Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the importance of tasting.

Genre : Cooking
Publisher : Houghton Mifflin Harcourt
ISBN_10 : 0618273840
Copyright Year : 2003-09-12
File Format : PDF, EPUB
File Download : 300
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DESCRIPTION : Collects 147 recipes from celebrity chefs, cookbook authors, and renowned food journalists for simple, but sophisticated dishes including rosemary-scallion-crusted rack of lamb and lemon pudding cake.

Genre : Cooking
Publisher : D & M Publishers
ISBN_10 : 1926812263
Copyright Year : 2009-12-01
File Format : PDF, EPUB
File Download : 144
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DESCRIPTION : Chefs from around the world have cooked memorable meals for the special events hosted by Barbara-Jo’s Books to Cooks. The heart of the shop is the fully appointed demonstration kitchen, which features cookbook-related evening events with guest chefs and visiting authors of new and notable books, who together represent a who’s who of international culinary achievement. Readers will enjoy the descriptions of the warm, friendly and enlightening ambiance as celebrated chefs inform, amuse, entertain and delight while preparing a menu from one of their cookbooks. These demonstration meals are a wonderful way to share the pleasures of the table with fellow enthusiasts. This outstanding and unusual collection of more than one hundred recipes from forty of the world’s best-known chefs offers menus and dishes that are a widely appealing combination of the ethnic and familiar, the comfortable and innovative.

Genre : Social Science
Publisher : Springer
ISBN_10 : 9783319528571
Copyright Year : 2017-03-02
File Format : PDF, EPUB
File Download : 225
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DESCRIPTION : This book follows the development of industrial agriculture in California and its influence on both regional and national eating habits. Early California politicians and entrepreneurs envisioned agriculture as a solution to the food needs of the expanding industrial nation. The state’s climate, geography, vast expanses of land, water, and immigrant workforce when coupled with university research and governmental assistance provided a model for agribusiness. In a short time, the San Francisco Bay Area became a hub for guaranteeing Americans access to a consistent quantity of quality foods. To this end, California agribusiness played a major role in national food policies and subsequently produced a bifurcated California Cuisine that sustained both Slow and Fast Food proponents. Problems arose as mid-twentieth century social activists battled the unresponsiveness of government agencies to corporate greed, food safety, and environmental sustainability. By utilizing multidisciplinary literature and oral histories the book illuminates a more balanced look at how a California Cuisine embraced Slow Food Made Fast.

Genre : Cooking
Publisher : W. W. Norton & Company
ISBN_10 : 9780393245868
Copyright Year : 2014-11-03
File Format : PDF, EPUB
File Download : 432
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DESCRIPTION : 2015 IACP Award Winner A householder's guide to canning through the seasons. In Mrs. Wheelbarrow's Practical Pantry, food preserving expert Cathy Barrow presents a beautiful collection of essential preserving techniques for turning the fleeting abundance of the farmers’ market into a well-stocked pantry full of canned fruits and vegetables, jams, stocks, soups, and more. As Cathy writes in her introduction, “A walk through the weekend farmers’ market is a chance not only to shop for the week ahead but also to plan for the winter months.” From the strawberries and blueberries of late spring to the peaches, tomatoes, and butter beans of early fall, Mrs. Wheelbarrow’s Practical Pantry shows you how to create a fresh, delectable, and lasting pantry—a grocery store in your own home. Beyond the core techniques of water-bath canning, advanced techniques for pressure canning, salt-curing meats and fish, smoking, and even air-curing pancetta are broken down into easy-to-digest, confidence-building instructions. Under Cathy’s affable direction, you’ll discover that homemade cream cheese and Camembert are within the grasp of the weekday cook—and the same goes for smoked salmon, home canned black beans, and preserved and cured duck confit. In addition to canning techniques, Practical Pantry includes 36 bonus recipes using what’s been preserved: rugelach filled with apricot preserves, tomato soup from canned crushed tomatoes, arugula and bresaola salad with Parmigiano-Reggiano and hazelnuts, brined pork chops with garlicky bok choy. Tips for choosing the best produce at the right time of season and finding the right equipment for your canning and cooking needs—along with troubleshooting tips to ensure safe preserving—will keep your kitchen vibrant from spring to fall. Whether your food comes by the crate, the bushel, or the canvas bag, just a few of Cathy’s recipes are enough to furnish your own practical pantry, one that will provide nourishment and delight all year round. Canning and preserving is not just about the convenience of a pantry filled with peaches, dill pickles, and currant jelly, nor is it the simple joy of making a meal from the jars on the shelf—creating a practical pantry is about cultivating a thoughtful connection with your local community, about knowing exactly where your food comes from and what it can become.

Genre : Cooking
Publisher : Univ of California Press
ISBN_10 : 9780520270299
Copyright Year : 2011
File Format : PDF, EPUB
File Download : 279
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DESCRIPTION : A collection of more than 140 recipes from twenty-five years of "The Art of Eating" magazine, each with a note on its relevant cultural history or the particular cooking technique it uses.

đź“’Gourmet by Pearl Violette Newfield Metzelthin

Genre : Cookery
Publisher :
ISBN_10 : IND:30000085311045
Copyright Year : 2002
File Format : PDF, EPUB
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DESCRIPTION :

đź“’Becoming A Chef by Andrew Dornenburg

Genre : Cooking
Publisher : Wiley
ISBN_10 : 0471152099
Copyright Year : 2003-10-10
File Format : PDF, EPUB
File Download : 400
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DESCRIPTION : The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

đź“’Chef Interrupted by Melissa Clark

Genre : Cooking
Publisher : Clarkson Potter
ISBN_10 : 1400054400
Copyright Year : 2005
File Format : PDF, EPUB
File Download : 271
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DESCRIPTION : A collection of signature dishes from some the world's most famous chefs offers complete recipes--along with cooking information, advice, techniques, and tips--for special dishes by Mario Batali, Charlie Trotter, Daniel Boulud, Alain Ducasse, Sara Jenkins, Claudia Fleming, and other leading culinary masters. 30,000 first printing.

Genre : Cooking
Publisher : Wilderness Adventures Press
ISBN_10 : 1932098275
Copyright Year : 2006-09-01
File Format : PDF, EPUB
File Download : 226
Price : FREE

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DESCRIPTION : Wilderness Adventures' "Savor Arizona" reveals recipes from chefs at acclaimed restaurants in the region.