Vinegar Revival Cookbook: Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars
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Clarkson Potter #ad - Just about everyone has at least one bottle of vinegar in the pantry, but not many realize how much better the homemade kind tastes—the flavor is incomparable. The next frontier in fermenting and home brewing is vinegar: the essential ingredient for enhancing your home cooking. Here are drinks and cocktails strawberry rhubarb shrub, and mint vinegar julep, switchel, pickles Cured Grapes and Pickled Whole Garlic, mains and sides Saucy Piquant Pork Chops and Roasted Red Cabbage, sauces and vinaigrettes Roasted Hot Sauce and Miso-Ginger Dressing, and dessert Vinegar Pie and Balsamic Ice Cream.

. Whether you want to experiment with home brewing or just add a little zing to your meals, Vinegar Revival demystifies the process of making and tasting vinegar. Vinegar revival shows you how to use homemade or store-bought vinegar--made from apple cider, beer, herbs, fruit scraps, wine, and more--to great effect with more than 50 recipes.

Vinegar Revival Cookbook: Artisanal Recipes for Brightening Dishes and Drinks with Homemade Vinegars #ad - And it's easy make; all you need is a bottle of your favorite alcoholic beverage, a starter or mother of vinegar, and a few weeks of hands-off time.

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The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes

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Ten Speed Press #ad - Organized alphabetically by green, and prep and storage tips, Radish Greens and Mango Smoothie, each entry features information on seasonality, along with recipes like Grilled Cabbage with Miso and Lime, nutrition, and Pasta Dough with Tomato Leaves. Winner of the 2018 international association of culinary professionals IACP Cookbook Award for "Health & Special Diet" categoryFinalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category.

Chef jenn louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains and even breakfast and dessert that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. From one of portland, oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day.

The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes #ad - For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, cabbage, delicious, vegetable-focused meals, lettuce, but is tired of predictable salads with kale, and the other usual suspects—The Book of Greens has the solution.

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State Bird Provisions: A Cookbook

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Ten Speed Press #ad - Inspired by their years catering parties, chefs stuart brioza and nicole krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes such as Chanterelle Pancakes with Lardo and Maple Vinegar, along with a menu of more substantial dishes such as their signature fried quail with stewed onions.

In the debut cookbook from this acclaimed restaurant, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and colors that excite all of the senses. Few restaurants have taken the nation by storm in the way that State Bird Provisions has.

State Bird Provisions: A Cookbook #ad - Finalist for the 2018 james beard foundation book awards for "Restaurant and Professional" categoryThe debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Their singular and original approach to cooking, flavors, which expertly blends seemingly disparate influences, and textures, chefs, is a style that has influenced other restaurants throughout the country and is beloved by diners, and critics alike.

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Salad Love: Crunchy, Savory, and Filling Meals You Can Make Every Day

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Clarkson Potter #ad - In salad love, he shares his favorite recipes from his yearlong experience. Discover 260 hearty, flavorful, and beautiful salads that can be prepared in a flash with little more than a knife and a cutting board. Determined to eat more vegetables for lunch, David Bez embarked on a personal challenge to create one new salad every day using seasonal, healthy ingredients.

In summer, enjoy egg, croutons, quinoa, carrots, peaches, and blueberries; for fall, try Oak-Smoked Cheddar, savor hearty Roast Chicken, and Peanuts; in winter, fuel up with Ham, Red Pepper, Asparagus, and Dried Cranberries; and in spring, Roasted Potatoes, and Pecorino. Complemented by 280 full-color photographs, Salad Love invites to you explore inspired salads any day of the year.

Salad Love: Crunchy, Savory, and Filling Meals You Can Make Every Day #ad - Crunchy, savory, and incredibly satisfying, these salads go beyond your typical combination of lettuce, protein, and toppings to create vibrant, plant-based meals that offer something for every palate.

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The Grand Central Market Cookbook: Cuisine and Culture from Downtown Los Angeles

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Clarkson Potter #ad - Stories about the market’s vibrant history and interviews with its prominent customers and vendors dot the pages as well. Founded in 1917, grand central market is a legendary food hall in Downtown Los Angeles that brings together the many traditions and flavors of the city. Whether you’ve visited and want to make your favorite dishes at home, or are simply looking for a cookbook that provides a plethora of multi-national cuisine, The Grand Central Market Cookbook is sure to make your kitchen just a little bit cooler.

2018 iacp cookbook Award nominee for Compilations. Now, gcm’s first cookbook puts the spotlight on unique recipes from its diverse vendors, bringing their authentic tastes to your home kitchen. From horse thief bbq’s nashville-style hot fried chicken sando to madcapra’s Sumac Beet Soda to Golden Road’s Crunchy Avocado Tacos, here are over 85 distinctive recipes, the people, plus spectacular photography that shows off the food, and the daily bustle and buzz.

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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall

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Lorena Jones Books #ad - Winner of the 2018 international association of culinary professionals iacp cookbook Award for "Chefs & Restaurants" categoryThe highly anticipated narrative-rich cookbook by Chicago’s superstar chef, is known for its incredibly delicious pork- and seafood-centric, The Publican, Paul Kahan, whose destination restaurant, beer-friendly cooking.

The publican, conjures a colonial american beer hall with its massive communal tables, deep beer list, often named one of Chicago’s most popular restaurants, high-backed chairs, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to the publican is paul kahan’s and executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor.

Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall #ad - Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, and breads and spreads, meat, fish and seafood, simple charcuterie, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.

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In My Kitchen: A Collection of New and Favorite Vegetarian Recipes

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Ten Speed Press #ad - Lavishly photographed, intimate package, with an approachable, this is the must-have collection of modern vegetarian recipes from a beloved authority. Filled with deborah’s writerly, this book is not just the go-to kitchen reference for vegetable-focused cooking, evocative prose, but also a book with which to curl up and enjoy reading.

With dozens of tips for building onto, and creating menus around, scaling back, Deborah's recipes have a modular quality that makes them particularly easy to use. Perfect for both weeknight dinners and special occasions, this book will delight longtime fans and newcomers to Madison--and anyone who loves fresh, flavorful cooking.

Finalist for the 2018 james beard foundation book awards for "vegetable-Focused Cooking" categoryFrom the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.

In My Kitchen: A Collection of New and Favorite Vegetarian Recipes #ad - Deborah madison's newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations. In my kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake.

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Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking

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Clarkson Potter #ad - Phoenix claws and jade trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. In outlining the differences among various techniques—such as pan-frying, oil steeping, culinary expert Kian Lam Kho provides a practical, and yin-yang frying—and instructing which one is best for particular ingredients and end results, intuitive window into this unique cuisine.

. Once you learn how to dry stir-fry chicken, you can then confidently apply the technique to tofu, shrimp, and any number of ingredients. Accompanied by more than 200 photographs, the 158 recipes range from simple, such as Spicy Lotus Root Salad or Red Cooked Pork, including helpful step-by-step images, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo.

Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking #ad - But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.

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POK POK The Drinking Food of Thailand: A Cookbook

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Ten Speed Press #ad - Featuring stories and insights from the thai cooks who taught Ricker along the way, this book is as fun to read as it is to cook from, and will become a modern classic for any lover of Thai cuisine. Here, a fiery dish known as "drunkard's stir-fry; kai thawt, an addictive combination of fried peanuts with makrut lime leaf, Ricker shares accessible and detailed recipes for his favorites: phat khii mao, Thai-style fried chicken; and thua thawt samun phrai, garlic, and chiles.

Just as america has salted peanuts, and sour, salty, Thailand has its own roster of craveable snacks: spicy, and nachos, wings, they are perfect accompaniments for a few drinks and the company of good friends. A cookbook featuring 50 recipes for thai drinking food--an entire subset of Thai cooking that is largely unknown in the United States yet boasts some of most craveable dishes in the Thai canon, inspired by Andy Ricker's decades in Thailand and his beloved restaurant, Whiskey Soda Lounge.

POK POK The Drinking Food of Thailand: A Cookbook #ad - A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach.

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Cherry Bombe: The Cookbook

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Clarkson Potter #ad - Recipes & stories from 100 of the most creative and inspiring women in food today It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen.

2018 iacp cookbook Award nominee for Compilations. Inside are 100+ recipes from some of the most interesting chefs, supermodel and cookie entrepreneur  jessica koslow, founders of four & twenty blackbirds karlie kloss,  new york times columnist and cookbook author amanda cohen, including:   mashama Bailey, chef of The Grey Jeni Britton Bauer, and creatives on the food scene today, food stylists, founder of Jeni’s Splendid Ice Creams Melissa Clark, chef and founder of Milk Bar Joy Wilson, bakers, pastry chef and co-founder of Tartine and Tartine Manufactory  Chrissy Teigen, chef/owner of Dirt Candy Angela Dimayuga, chef/owner of Sqirl Padma Lakshmi, supermodel and bestselling cookbook author Christina Tosi, pastry chefs, executive chef of Mission Chinese Food Melissa & Emily Elsen, of Joy the Baker Molly Yeh, star of Top Chef Elisabeth Prueitt, of my name is yeh   The Cherry Bombe team asked these women and others for their most meaningful recipes.

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Korean BBQ: Master Your Grill in Seven Sauces

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Ten Speed Press #ad - Starting with seven master sauces and three spice rubs, you’ll soon be able to whip up a whole array of recipes, Seoul to Buffalo Shrimp, Kori-Can Pork Chops, BBQ Spiced Chicken Thighs, Kimchi Potato Salad, including Hoisin and Yuzu Edamame, and Honey Soy Flank Steak. Kim teaches the fundamentals of the Korean grill through flavor profiles that can be tweaked according to the griller's preference, then gives an array of knockout recipes.

From snacks and drinks to desserts and sides, Korean BBQ has everything you need to for a fun and delicious time around the grill. This isn't a traditional korean cookbook but a Korean-American one, based on gatherings around the grill on weeknights and weekends. A casual and practical guide to grilling with Korean-American flavors from chef Bill Kim of Chicago's award-winning bellyQ restaurants, with 80 recipes tailored for home cooks with suitable substitutions for hard-to-find ingredients.

Korean BBQ: Master Your Grill in Seven Sauces #ad - Born in korea but raised in the american midwest, chef Bill Kim brings these two sensibilities together in Korean BBQ, translating Korean flavors for the American consumer in a way that is friendly and accessible.

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