The Pizza Bible

  • Filename: the-pizza-bible.
  • ISBN: 9781607746065
  • Release Date: 2014-10-28
  • Number of pages: 320
  • Author: Tony Gemignani
  • Publisher: Ten Speed Press



A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

PIZZA

  • Filename: pizza.
  • ISBN: 0847840689
  • Release Date: 2013
  • Number of pages: 256
  • Author: Gabriele Bonci
  • Publisher: Rizzoli International Publications



The renowned Italy pizzeria chef and host of La Prova del Cuoco shares American adaptations of more than 80 seasonally inspired pizza varieties while outlining his secrets for stone-milled faro flour pizza crust.

The New Sugar Spice

  • Filename: the-new-sugar-spice.
  • ISBN: 9781607747475
  • Release Date: 2015-09-08
  • Number of pages: 240
  • Author: Samantha Seneviratne
  • Publisher: Ten Speed Press



2016 James Beard Award nominee Raise your desserts to a whole new level of flavor with The New Sugar & Spice, a collection of more than eighty unique, unexpected, and uniformly delicious recipes for spice-centric sweets. Veteran baker Samantha Seneviratne’s recipes will open your eyes to a world of baking possibilities: Her spicy, pepper-flecked Chile-Chocolate Truffles prove that heat and sweet really do go hand-in-hand, and a fresh batch of aromatic, cinnamon-laced Maple Sticky Buns will have the whole family racing into the kitchen. Discover new recipes from around the globe, such as Sri Lankan Love Cake or Swedish-inspired Saffron Currant Braid. Or, give your classic standbys a bold upgrade, such as making Raspberry Shortcakes with zingy Double Ginger Biscuits. Filled with fascinating histories, origin stories, and innovative uses for the world’s most enticing spices—including vanilla, cinnamon, peppercorns, and cardamom —The New Sugar & Spice guarantees that dessert will be the most talked-about part of your meal. From the Hardcover edition.

Milk Bar Life

  • Filename: milk-bar-life.
  • ISBN: 9780770435110
  • Release Date: 2015-04-07
  • Number of pages: 256
  • Author: Christina Tosi
  • Publisher: Clarkson Potter



Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry. From the Hardcover edition.

Where to Eat Pizza

  • Filename: where-to-eat-pizza.
  • ISBN: 0714871168
  • Release Date: 2016-04-25
  • Number of pages: 576
  • Author: Daniel Young
  • Publisher: Phaidon Press



Over 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizza From the publishers of the bestselling Where Chefs Eat comes the next food-guide sensation on the most popular dish - pizza! The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you’d expect to know. Featuring more than 1,700 world-wide pizzerias, parlours, and pizza joints listed. All you need to know - where to go, when to go, and what to order.

Sugar Rush

  • Filename: sugar-rush.
  • ISBN: 9780770433703
  • Release Date: 2014-09-30
  • Number of pages: 352
  • Author: Johnny Iuzzini
  • Publisher: Clarkson Potter



Sugar Rush is a complete baking course in a book with everything a home baker needs to confidently turn out 150+ sweets with sophisticated flavors. James Beard–award-winning pastry chef Johnny Iuzzini returns to basics, sharing his expert tips on fundamentals such as making caramel and mixing butter cakes, with accompanying step-by-step photographs, before moving on to recipes for Salted Caramels and Sticky Caramel Date Cake. After mastering the simple method for making light-as-air meringues, anyone can make ethereal espresso marshmallows, mile-high soufflés, and chewy French macaron sandwich cookies. Readers can finally expand their cake and ice cream horizons to embrace flavors as thrilling as those in Brown Sugar-Molasses Layer Cake and Bitter Orange Ice Cream. The 250 photographs include both instructive technique shots to reassure bakers at every turn as well as stunning photographs of the ready-to-eat treats. With Sugar Rush, baking at home has never been easier—or more inviting.

The Homemade Kitchen

  • Filename: the-homemade-kitchen.
  • ISBN: 9780385346160
  • Release Date: 2015-10-06
  • Number of pages: 320
  • Author: Alana Chernila
  • Publisher: Clarkson Potter



This book is a map for how, day in and day out, food shapes my life for the better, in the kitchen and beyond it. —from the Introduction Start where you are. Feed yourself. Do your best, and then let go. Be helpful. Slow down. Don’t be afraid of food. Alana Chernila has these phrases taped to her fridge, and they are guiding principles helping her to stay present in her kitchen. They also provide the framework for her second book. In The Homemade Kitchen she exalts the beautiful imperfections of food made at home and extends the lessons of cooking through both the quotidian and extraordinary moments of the day. Alana sees cooking as an opportunity to live consciously, not just as a means to an end. Written as much for the reader as the cook, The Homemade Kitchen covers a globe’s worth of flavors and includes new staples (what Alana is known for) such as chèvre, tofu, kefir, kimchi, preserved lemons, along with recipes and ideas for using them. Here, too, are dishes you’ll be inspired to try and that you will make again and again until they become your own family recipes, such as Broccoli Raab with Cheddar Polenta, a flavor-forward lunch for one; Roasted Red Pepper Corn Chowder, “late summer in a bowl”; Stuffed Winter Squash, rich with leeks, chorizo, apples, and grains; Braised Lamb Shanks that are tucked into the oven in the late afternoon and not touched again until dinner; Corn and Nectarine Salad showered with torn basil; perfect share-fare Sesame Noodles; Asparagus Carbonara, the easiest weeknight dinner ever; and sweet and savory treats such as Popovers, Cinnamon Swirl Bread, Summer Trifle made with homemade pound cake and whatever berries are ripest, and Rhubarb Snacking Cake. In this follow-up to Alana’s wildly successful debut, The Homemade Pantry, she once again proves herself to be the truest and least judgmental friend a home cook could want.

The Slanted Door

  • Filename: the-slanted-door.
  • ISBN: 9781607745808
  • Release Date: 2014-10-07
  • Number of pages: 288
  • Author: Charles Phan
  • Publisher: Ten Speed Press



The long-awaited cookbook featuring 100 recipes from James Beard award-winning chef Charles Phan’s beloved San Francisco Vietnamese restaurant, The Slanted Door. Award-winning chef and restaurateur Charles Phan opened The Slanted Door in San Francisco in 1995, inspired by the food of his native Vietnam. Since then, The Slanted Door has grown into a world-class dining destination, and its accessible, modern take on classic Vietnamese dishes is beloved by diners, chefs, and critics alike. The Slanted Door is a love letter to the restaurant, its people, and its food. Featuring stories in addition to its most iconic recipes, The Slanted Door both celebrates a culinary institution and allows home cooks to recreate its excellence.

Cookery for the Hospitality Industry

  • Filename: cookery-for-the-hospitality-industry.
  • ISBN: 9780521156325
  • Release Date: 2011-08-26
  • Number of pages: 744
  • Author: Graham Dodgshun
  • Publisher: Cambridge University Press



Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.

Egg

  • Filename: egg.
  • ISBN: 9780316254076
  • Release Date: 2014-04-08
  • Number of pages: 256
  • Author: Michael Ruhlman
  • Publisher: Little, Brown



In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.

The Basque Book

  • Filename: the-basque-book.
  • ISBN: 9781607747611
  • Release Date: 2016-04
  • Number of pages: 304
  • Author: Alexandra Raij
  • Publisher:



Whether it s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. In this much-anticipated and deeply personal debut, Raij and Montero share more than one hundred recipes from Txikito all inspired by the home cooking traditions of the Basque Country that will change the way you cook. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By followingRaij s careful but encouraging instructions, you can even master Squid in Its Own Ink a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. " The Basque Book" is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients and, quite simply, you will become a better cook."

Good Cheap Eats

  • Filename: good-cheap-eats.
  • ISBN: 9781558328433
  • Release Date: 2014-09-09
  • Number of pages: 336
  • Author: Jessica Fisher
  • Publisher: Houghton Mifflin Harcourt



In over 200 recipes, Jessica Fisher shows budget-conscious cooks how they can eat remarkably well without breaking the bank.Good Cheap Eats serves up 70 three-course dinners—main course, side, and dessert—all for less than ten dollars for a family of four. Chapters include "Something Meatier," on traditional meat-centered dinners, "Stretching It," which shows how to flavor and accent meat so that you are using less than usual but still getting lots of flavor, and "Company Dinners," which proves that you can entertain well on the cheap. The hard-won wisdom, creative problem-solving techniques, and culinary imagination she brings to the task have been chronicled lovingly in her widely read blog Good Cheap Eats. Now, with the publication of the bookGood Cheap Eats, she shows budget-challenged, or simply penny-pinching, home cooks how they can save loads of money on food and still eat smashingly well.

Simply Nigella

  • Filename: simply-nigella.
  • ISBN: 9781473511873
  • Release Date: 2015-10-08
  • Number of pages: 416
  • Author: Nigella Lawson
  • Publisher: Random House



*AS SEEN ON BBC* ‘Part of the balance of life lies in understanding that different days require different ways of eating...’ Whatever the occasion, food – in the making and the eating – should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives, with recipes that are uncomplicated, relaxed and yet always satisfying. From quick and calm suppers (Miso Salmon, Cauliflower & Cashew Nut Curry) to stress-free ideas when catering for a crowd (Chicken Traybake with Bitter Orange & Fennel), or the instant joy of bowlfood for cosy nights on the sofa (Thai Noodles with Cinnamon and Prawns), here is food guaranteed to make everyone feel good. Whether you need to create some breathing space at the end of a long week (Asian-Flavoured Short Ribs), indulge in a sweet treat (Lemon Pavlova, Chocolate Chip Cookie Dough Pots) or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella’s new cookbook is filled with recipes destined to become firm favourites. Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift. Contents: QUICK & CALM: Food that restores equilibrium at the end of the working day, and helps you decompress deliciously. Feel good with simple suppers like Miso Salmon, Halloumi With Quick Sweet Chilli Sauce or Cauliflower & Cashew Nut Curry. BOWLFOOD: A fresh and uplifting take on comfort food. Whether it's Thai Noodles With Cinnamon & Prawns, Warm Spiced Cauliflower & Chickpea Salad with Pomegranate Seeds or Sweet Potato Macaroni Cheese, this is food that restores, uplifts and brings serenity. DINE: Picky bits to serve with drinks and reliable recipes for feeding friends: dinner ideas like Oven-Cooked Chicken Shawarma, Lamb Ribs with Nigella & Cumin Seeds, Chicken Traybake With Bitter Orange & Fennel, and Butternut & Halloumi Burgers. BREATHE: Cooking that buys you breathing space, conjuring up meals in a low oven or slow cooker, and embraces the relaxing joys of make-ahead meals. Savour slow-cooking with Beef Chilli with Bourbon, Beer & Black Beans, Slow-Cooked Black Treacle Ham, Make-Ahead Mash and Slow-Cooker Cuban Black Beans. SIDES: Vegetables, sauces and pickles to support and bolster any meal. These are side dishes that shine: Chilli, Garlic & Ginger Sauce, Roast Radishes, and Sweet & Sour Slaw add warmth and colour to any table. SWEET: Desserts, puddings and treats for special occasions, including dairy-free and gluten-free cakes and bakes for everyone to enjoy. Keep it sweet with Lemon Pavlova, Chocolate Chip Cookie Dough Pots, and the beguiling Dark and Sumptuous Chocolate Cake. BEGINNINGS: Breakfasts to look forward to, that make you start your day gratefully, joyfully and deliciously. Make ahead Pomegranate Muesli, breakfast instantly with Maple Pecan No-Wait, No-Cook Oats, or linger over Oven-Baked Egg Hash.

The Essential New York Times Grilling Cookbook

  • Filename: the-essential-new-york-times-grilling-cookbook.
  • ISBN: 1402793243
  • Release Date: 2014
  • Number of pages: 400
  • Author: Peter Kaminsky
  • Publisher: Sterling Epicure



Collects notable recipes and stories, chosen from the past century of New York times articles on barbecuing and grilling, including Texas-style brisket, grilled plums with star fruit, and barbecued pork tenderloin.

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