The Zuni Cafe Cookbook

The Zuni Cafe Cookbook by Judy Rodgers

The Zuni Cafe Cookbook PDF
✏Book Title : The Zuni Cafe Cookbook
✏Author :
✏Publisher : W. W. Norton & Company
✏Release Date : 2002-09-17
✏Pages : 547 pages
✏ISBN : 9780393020434
Rating: 5/5 from 1 users

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✏The Zuni Cafe Cookbook Book Summary : 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.

📒The Zuni Cafe Cookbook ✍ Judy Rodgers

The Zuni Cafe Cookbook PDF
✏Book Title : The Zuni Cafe Cookbook
✏Author : Judy Rodgers
✏Publisher : W. W. Norton & Company
✏Release Date : 2002-09-17
✏Pages : 547
✏ISBN : 9780393020434
✏Available Language : English, Spanish, And French

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✏The Zuni Cafe Cookbook Book Summary : 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.

Roast Chicken And Other Stories PDF
✏Book Title : Roast Chicken and Other Stories
✏Author : Simon Hopkinson
✏Publisher : Hachette+ORM
✏Release Date : 2013-07-23
✏Pages : 233
✏ISBN : 9781401306144
✏Available Language : English, Spanish, And French

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✏Roast Chicken and Other Stories Book Summary : By the award-winning English food writer of The Good Cook, a cookbook full of essays and recipes that offer a fresh, satisfying take on familiar favorites. In England, no food writer’s star shines brighter than Simon Hopkinson’s, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author’s impeccable expertise, this cookbook can help anyone—from the novice to the experienced chef—prepare down-right delicious cuisine…and enjoy every minute of it! Irresistible recipes in this book include Eggs Florentine, Chocolate Tart, Poached Salmon with Beurre Blanc, and, of course, the book’s namesake recipe, Roast Chicken. Winner of both the 1994 Andre Simon and 1995 Glenfiddich awards (the gastronomic world’s equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients. “The man is the best cook in Britain!” —Telegraph UK “Roast Chicken and Other Stories, packed with homely native dishes, was recently voted the country’s [UK’s] most useful cookbook of all time by a panel of 40 experts.” —R.W. Apple Jr., New York Times “The recipes and writing are pure genius, from start to finish. Roast Chicken and Other Stories belongs in every kitchen and on every bedside table.” —Nigella Lawson

📒Chez Panisse Cafe Cookbook ✍ Alice L. Waters

Chez Panisse Cafe Cookbook PDF
✏Book Title : Chez Panisse Cafe Cookbook
✏Author : Alice L. Waters
✏Publisher : Harper Collins
✏Release Date : 2014-04-15
✏Pages : 288
✏ISBN : 9780062354006
✏Available Language : English, Spanish, And French

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✏Chez Panisse Cafe Cookbook Book Summary : We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.

📒The A O C Cookbook ✍ Suzanne Goin

The A O C Cookbook PDF
✏Book Title : The A O C Cookbook
✏Author : Suzanne Goin
✏Publisher : Knopf
✏Release Date : 2013
✏Pages : 429
✏ISBN : 9780307958235
✏Available Language : English, Spanish, And French

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✏The A O C Cookbook Book Summary : Recipes from the author's "sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef"--Dust jacket flap.

📒The Cook S Illustrated Cookbook ✍ Cook's Illustrated

The Cook S Illustrated Cookbook PDF
✏Book Title : The Cook s Illustrated Cookbook
✏Author : Cook's Illustrated
✏Publisher : America's Test Kitchen
✏Release Date : 2011-10-01
✏Pages : 890
✏ISBN : 9781936493135
✏Available Language : English, Spanish, And French

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✏The Cook s Illustrated Cookbook Book Summary : The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.

📒Prune ✍ Gabrielle Hamilton

Prune PDF
✏Book Title : Prune
✏Author : Gabrielle Hamilton
✏Publisher : Random House
✏Release Date : 2014-11-04
✏Pages : 576
✏ISBN : 9780812994100
✏Available Language : English, Spanish, And French

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✏Prune Book Summary : NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

📒Cowgirl Creamery Cooks ✍ Peggy Smith

Cowgirl Creamery Cooks PDF
✏Book Title : Cowgirl Creamery Cooks
✏Author : Peggy Smith
✏Publisher : Chronicle Books
✏Release Date : 2013-10-29
✏Pages : 272
✏ISBN : 9781452126326
✏Available Language : English, Spanish, And French

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✏Cowgirl Creamery Cooks Book Summary : Collecting the vast accumulated wisdom of two of the world's great cheesemakers, Cowgirl Creamery Cooks is one of those rare books that immediately asserts itself as an indispensible addition to the food lover's library. That's because Cowgirl Creamery Cooks is many things. It's an engrossing read that shares the story of the Cowgirls, but also of the rise of the organic food movement and creating an artisanal creamery. It's a primer on tasting, buying, storing, pairing, and appreciating all kinds of cheese that makes this a gorgeous gift for the cheese lover. And it's a sumptuous collection of recipes, with 75 appetizers, soups, salads, snacks, entrees, and desserts that showcase cow-, goat-, and sheep-milk cheese. Throughout, the glorious photographs of Hirsheimer & Hamilton portray myriad cheeses, finished dishes, and the landscapes and people who created them.

Something Beyond Greatness PDF
✏Book Title : Something Beyond Greatness
✏Author : Judy Rodgers
✏Publisher : Health Communications, Inc.
✏Release Date : 2009-06-02
✏Pages : 122
✏ISBN : 9780757307812
✏Available Language : English, Spanish, And French

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✏Something Beyond Greatness Book Summary : Traces the authors' journeys throughout the world in search of lesser-known people who embody greatness, offering insight into the character qualities and choices that enable greatness including seeing others with love and acting from the heart. Original. 20,000 first printing.

The Four Twenty Blackbirds Pie Book PDF
✏Book Title : The Four Twenty Blackbirds Pie Book
✏Author : Emily Elsen
✏Publisher : Grand Central Life & Style
✏Release Date : 2013-10-29
✏Pages : 224
✏ISBN : 9781455575985
✏Available Language : English, Spanish, And French

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✏The Four Twenty Blackbirds Pie Book Book Summary : From the proprietors of the renowned Brooklyn shop and cafe comes the ultimate pie-baking book for a new generation of bakers. Melissa and Emily Elsen, the twenty-something sisters who are proprietors of the wildly popular Brooklyn pie shop and cafe Four & Twenty Blackbirds, have put together a pie-baking book that's anything but humble. This stunning collection features more than 60 delectable pie recipes organized by season, with unique and mouthwatering creations such as Salted Caramel Apple, Green Chili Chocolate, Black Currant Lemon Chiffon, and Salty Honey. There is also a detailed and informative techniques section. Lavishly designed, FOUR & TWENTY BLACKBIRDS PIE BOOK contains 90 full-color photographs by Gentl & Hyers, two of the most sought-after food photographers working today. With its new and creative recipes, this may not be you mother's cookbook, but it's sure to be one that every baker from novice to pro will turn to again and again.

📒A16 ✍ Nate Appleman

A16 PDF
✏Book Title : A16
✏Author : Nate Appleman
✏Publisher : Random House Digital, Inc.
✏Release Date : 2008
✏Pages : 278
✏ISBN : 9781580089074
✏Available Language : English, Spanish, And French

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✏A16 Book Summary : "A cookbook and wine guide from the San Francisco restaurant A16 that celebrates the traditions of southern Italy"--Provided by publisher.