Cooking by Hand

Cooking by Hand
Author : Paul Bertolli
Publisher : Clarkson Potter Publishers
Total Pages : 269
Release : 2003
ISBN 10 : UCSD:31822035085919
ISBN 13 :
Language : EN, FR, DE, ES & NL

Cooking by Hand Book Description:

A collection of more than one hundred delectable recipes by the chef of Oliveto Restaurant is accompanied by a dozen literary essays that reflect on the timeless mysteries of food and food preparation. By the author of Chez Panisse Cooking. 50,000 first printing.

Pasta by Hand

Pasta by Hand
Author : Jenn Louis
Publisher : Chronicle Books
Total Pages : 208
Release : 2015-03-24
ISBN 10 : 1452121885
ISBN 13 : 9781452121888
Language : EN, FR, DE, ES & NL

Pasta by Hand Book Description:

Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.

Seventeenth Century English Recipe Books Cooking Physic and Chirurgery in the Works of Elizabeth Talbot Grey and Aletheia Talbot Howard

Seventeenth Century English Recipe Books  Cooking  Physic and Chirurgery in the Works of Elizabeth Talbot Grey and Aletheia Talbot Howard
Author : Elizabeth Spiller
Publisher : Routledge
Total Pages : 752
Release : 2016-12-05
ISBN 10 : 9781351901017
ISBN 13 : 135190101X
Language : EN, FR, DE, ES & NL

Seventeenth Century English Recipe Books Cooking Physic and Chirurgery in the Works of Elizabeth Talbot Grey and Aletheia Talbot Howard Book Description:

Recipe books are a key part of food history; they register the ideals and practices of domestic work, physical health and sustenance and they are at the heart of material culture as it was experienced by early modern Englishwomen. In a world in which daily sustenance and physical health were primarily women's responsibilities, women were central to these texts that record what was both a traditional art and new science. The texts reprinted in these two volumes allow readers to reconstruct the history of recipes, both medical and culinary, from the mid-sixteenth to mid-seventeenth century, and situate that history within the larger scientific and intellectual practices of the period.

A Bird in the Hand

A Bird in the Hand
Author : Diana Henry
Publisher : Hachette UK
Total Pages : 224
Release : 2015-03-12
ISBN 10 : 9781784720254
ISBN 13 : 1784720259
Language : EN, FR, DE, ES & NL

A Bird in the Hand Book Description:

As featured in the Daily Telegraph's 'Best cookbooks to turn to in isolation' Diana Henry named Best Cookery Writer at Fortnum & Mason Food & Drink Awards 2015 Winner - James Beard Award: Best Book, Single Subject The Guild of Food Writers named Diana Henry as Cookery Journalist of the Year 2015 Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

The Food Lab Better Home Cooking Through Science

The Food Lab  Better Home Cooking Through Science
Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Total Pages : 960
Release : 2015-09-21
ISBN 10 : 9780393249866
ISBN 13 : 0393249867
Language : EN, FR, DE, ES & NL

The Food Lab Better Home Cooking Through Science Book Description:

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.

The Open Hand Cookbook

The Open Hand Cookbook
Author : Robert C. Schneider
Publisher : Beyond Words/Atria Books
Total Pages : 304
Release : 1989
ISBN 10 : 0671680641
ISBN 13 : 9780671680640
Language : EN, FR, DE, ES & NL

The Open Hand Cookbook Book Description:

Suggests menus for special occasions and includes recipes for breakfasts, picnics, luncheons, barbecues, and dinners

Wood Fired Cooking

Wood Fired Cooking
Author : Mary Karlin
Publisher : Ten Speed Press
Total Pages : 208
Release : 2011-08-23
ISBN 10 : 9781607741336
ISBN 13 : 1607741334
Language : EN, FR, DE, ES & NL

Wood Fired Cooking Book Description:

This contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend. Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, Wood-Fired Cooking will have you stoking appetites in no time.

The Best of Southern Italian Cooking

The Best of Southern Italian Cooking
Author : Jean Grasso
Publisher : Barrons Educational Series Incorporated
Total Pages : 196
Release : 1984
ISBN 10 : 0812054830
ISBN 13 : 9780812054835
Language : EN, FR, DE, ES & NL

The Best of Southern Italian Cooking Book Description:

Gathers a variety of recipes from the southern region of Italy for salads, eggs, soups, pasta, meat, fish, vegetables, and desserts