The Gramercy Tavern Cookbook [EPUB]
18 December 2013, 08:06
2013 | EPUB | 212.69MB
One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy.
Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes.
Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.
The Book of Whole Meals [EPUB]
18 December 2013, 07:57
1983 | EPUB + MOBI | 4.69/4.31MB
"It is difficult to imagine a better course for practicing, would-be, or even part-time vegetarians," said The New York Times of Annemarie Colbin's cooking classes. And, in this book, the founder of the successful Natural Gourmet Cookery School in New York City offers a whole year's worth of her popular classes.
The Book Of Whole Meals
- Provides a sound holistic nutritional philosophy on which to base your food choices
- Gives thorough instructions on how to set up a kitchen and a well-stocked pantry
- Offers varied menus for each season: dozens of whole breakfasts, lunches; and dinners, using the fruits and vegetables of the season
- Shows how to make quick meals with leftovers, without sacrificing taste or nutrition
- Teaches you how to maximize efficiency and grace in the kitchen with time-saving hints for organizing every step of food preparation...and more!
Voted one of ten best cookbooks by New Age Journal readers.
The Art of Jewish Cooking [EPUB]
18 December 2013, 07:53
2012 | EPUB | 7.38MB
The Art of Jewish Cooking by Jennie Grossinger provides many classic and favorite Jewish recipes and tips on how to make them. Over 300 recipes and menus for Jewish-style cooking, perfected for your enjoyment by the famed hostess of the Catskill resort.
Maximum Flavor [EPUB]
18 December 2013, 07:33
2013 | EPUB | 6.78MB
Whether you’re interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of Ideas in Food deliver reliable techniques and dishes—no hard-to-find ingredients or break-the-bank equipment required—for real home cooks.
On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it’s the simplest tips that can be the most surprising—and the ones that can help home cooks take their cooking to a new level.
With this book, you’ll learn:
- Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries
- Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results
- How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior
- How to cook steak consistently and perfectly every time
- How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins
- How to make no-knead Danish that are even better than the ones at your local bakery
- How to smoke vegetables to make flavorful vegetarian dishes
- Why pate a choux—or cream puff dough—makes foolproof, light-as-air gnocchi
- How pressure cooking sunflower seeds can transform them into a creamy risotto
- How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad
Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.
Morning Food [EPUB]
18 December 2013, 07:26
2013 | EPUB | 13.75MB
For more than 20 years, Margaret Fox served up some of California's tastiest breakfasts and brunches at her landmark restaurant Cafe Beaujolais on the Mendocino coast. The original MORNING FOOD shared Fox's legendary dishes and became a comfort food classic. Fully revised with the addition of 30 new recipes, evocative photographs, and a fresh look, the new edition of MORNING FOOD has all the cozy appeal and culinary authority of the original in a charming new package.
Good Housekeeping Low Carb! [EPUB]
18 December 2013, 07:20
2013 | EPUB | 16.85MB
Low carb-with high flavor! Good Housekeeping provides an inspiring collection of delicious dinner recipes that help you shrink your carb count while satisfying your appetite at the same time. Main dishes include Sesame Chicken Stir-Fry with Asparagus; Chile Steak with Avocado-Tomato Salad; and Crab Cobb Salad. Tasty ideas for sides help you round out your carb-smart meals.
Tartine Book No. 3 [EPUB]
18 December 2013, 07:17
2013 | EPUB | 33.28MB
The third in a series of classic, collectible cookbooks from Tartine Bakery & Cafe, one of the great bakeries, Tartine Book No. 3 is a revolutionary, and altogether timely, exploration of baking with whole grains. The narrative of Chad Robertson's search for ancient flavors in heirloom grains is interwoven with 85 recipes for whole-grain versions of Tartine favorites. Robertson shares his groundbreaking new methods of bread baking including new techniques for whole-grain loaves, as well as porridge breads and loaves made with sprouted grains. This book also revisits the iconic Tartine Bakery pastry recipes, reformulating them to include whole grains, nut milks, and alternative sweeteners. More than 100 photographs of the journey, the bread, the pastry and the people, make this is a must-have reference for the modern baker.
The I Love Trader Joe's College Cookbook [PDF]
16 December 2013, 07:49
2011 | PDF | 18.73MB
TIRED OF FAST FOOD AND FROZEN PIZZA?
HATE THE CRAP FROM THE DINING HALL?
HAVE ONLY A MICROWAVE IN YOUR DORM ROOM?
No problem. You can still make awesome meals!
Even if you've never cooked before, this book shows how quick and easy it is to turn Trader Joe's tasty and affordable groceries into delicious dishes:
- Pulled Pork Sandwiches
- Fish Tacos
- Sweet Chili Wings
- Homemade Pizza
- Chicken Masala
- Pad Thai
- Eggplant Lasagna
- Raspberry Brownies
- Greek Pasta Salad
- Tortilla Soup
- Caramel Popcorn
These recipes are super easy to make, and you don't need a bunch of pots and pans. Best of all, since every ingredient in every recipe is available at Trader Joe's, you can get all your shopping done with one quick stop.
Fabio's Italian Kitchen [EPUB]
16 December 2013, 07:44
2013 | EPUB | 91.01MB
When Fabio Viviani was growing up in a housing project in Florence, Italy, the center of his world was the kitchen, where his mother, grandmother, and especially his great-grandmother instilled in him a love for cooking and good food.
Now he shares the best of Italian home cooking while telling the story of his hardscrabble childhood, his success as a chef in the United States, and the women in his family who inspired him. In more than 150 delicious recipes, Viviani takes us from his family home, where his great-grandmother taught him to make staples like Italian Apple Cake and Homemade Ricotta, to the kitchen of a local trattoria, where he honed his craft cooking restaurant favorites like Gnocchi and the Perfect Tiramisu, and then across Italy where he studied each region's finest recipes, from Piedmont's Braised Ossobuco to Emilia Romagna's Perfect Meat Sauce.
A gorgeously illustrated cookbook, Fabio's Italian Kitchen is a celebration of food and family that brings all the joy, fun, and flair that Fabio Viviani embodies to your kitchen.
Fabio Viviani was born in Florence, Italy, and became a sous chef at Il Pallaio, a trattoria in Firenze, at the age of sixteen. He now works as the owner and executive chef of Cafe Firenze, a renowned Italian restaurant in Ventura County, California, and Osteria Firenze, a Los Angeles Italian eatery. He has appeared on Top Chef (season five), Top Chef All Stars, and Life After Top Chef.
From growing up in a Florentine housing project to charming millions on Top Chef, Italian chef Fabio Viviani blends his amazing personal story with his favorite recipes from his home country.
Fabio shares the best of Italian home cooking while telling the story of his own, hardscrabble Italian childhood (and subsequent success upon arrival in US) and especially the women in his life mother and great grandmother who taught him to cook and inspired him. The book will feature photos and over 150 recipes with stories, including Viviani staples (Italian Apple Cake, 7 Flavors Meat), restaurant favorites (Gnocchi, the Perfect Tiramisu), and recipes from his travels and apprenticeships across different regions of Italy (Braised Ossobuco from Piedmont, the Perfect Meat Sauce from Emilia Romagna).
Gluten Is My Bitch [EPUB]
16 December 2013, 07:38
2013 | EPUB | 16.46MB
Gluten Is My Bitch offers a brutally honest and hilarious take on the realities of living a gluten-free life. As the 18 million gluten-intolerants and 3 million celiac disease sufferers in the United States can attest, living gluten-free isn’t a lot of fun, but author April Peveteaux has at least managed to make it funny. Described as the “Chelsea Handler of the gluten-free set,” April employs her unique sense of humor to provide the perfect guide to navigating a gluten-free life. In addition to her hysterical wisdom, she offers 40 gluten-free comfort food recipes that will make even the most frustrated gluten-intolerant smile with relief.