Japanese Home Cooking: Simple Meals, Authentic Flavors [EPUB]
21 November 2019, 10:51
2019 | EPUB | ISBN: 9781611806168 | 229.12MB
The essential guide to Japanese home cooking—the ingredients, techniques, and over 100 recipes—for seasoned cooks and beginners who are craving authentic Japanese flavors.
Using high-quality, seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Beginning with the pantry, the flavors of this cuisine are explored alongside fundamental recipes, such as dashi and pickles, and traditional techniques, like making noodles and properly cooking rice. Use these building blocks to cook an abundance of everyday recipes with dishes like Grilled Onigiri (rice balls) and Japanese Chicken Curry.
From there, the book expands into an exploration of dishes organized by breakfast; vegetables and grains; meat; fish; noodles, dumplings, and savory pancakes; and sweets and beverages. With classic dishes like Kenchin-jiru (Hearty Vegetable Soup with Sobagaki Buckwheat Dumplings), Temaki Zushi (Sushi Hand Rolls), and Oden (Vegetable, Seafood, and Meat Hot Pot) to more inventive dishes like Mochi Waffles with Tatsuta (Fried Chicken) and Maple Yuzu Kosho, First Garden Soba Salad with Lemon-White Miso Vinaigrette, and Amazake (Fermented Rice Drink) Ice Pops with Pickled Cherry Blossoms this is a rich guide to Japanese home cooking. Featuring stunning photographs by Rick Poon, the book also includes stories of food purveyors in California and Japan. This is a generous and authoritative book that will appeal to home cooks of all levels.
The Mexican Keto Cookbook: Authentic, Big-Flavor Recipes for Health and Longevity [EPUB]
21 November 2019, 10:50
2019 | EPUB | ISBN: 9781984857088 | 193.27MB
Containing more than 100 low-carb, high-fat, anti-inflammatory recipes, The Mexican Keto Cookbook provides insight into the history of Mexican cuisine while also adding a flavorful, international flair to the popular keto diet.
In contrast to the typical Mexican American diet--the result of busy schedules, tight budgets, and high-sugar, white flour foods of convenience-- The Mexican Keto Cookbook is packed with authentic, full-flavored, health-conscious recipes designed to burn body fat. It includes the science behind keto, guides you on how to execute the diet effectively, and provides more than 100 amazing recipes. Integrative holistic nutritionist Torie Borrelli tapped into her Mexican heritage to create keto-friendly staples of Mexican cuisine such as Salsa Bandera, Nopales Salad, and Sopa de Albondigas; quick and easy weeknight dinners such as Chicken Tortilla Soup, Goat Cheese Enchiladas, and Spicy Cilantro Chicken Wings; and hearty crowd-pleasers such as Fish Tacos and Turmeric Caper Cauliflower. With this very first low-carb, anti-inflammatory, high-fat Mexican ketogenic cookbook on hand, you can enjoy all the fun and flavor of your favorite Mexican foods while reaping the many health, weight loss, and other benefits keto has to offer.
MasterClass - Thomas Keller Teaches Cooking Techniques III: Seafood, Sous Vide, and Desserts
18 November 2019, 05:31
MP4, AVC, 960x540, 24 fps | AAC, 2 Ch | 4h 51m | + PDF Workbook | 3.74GB
Chef Keller is the only American chef to have been awarded simultaneous three-Michelin-star ratings for two restaurants, The French Laundry and Per Se.
He is the holder of a total of seven Michelin stars and is the first American male chef to be designated a chevalier of the French Legion of Honor, the highest decoration in France. He has received countless accolades, including the Culinary Institute of America’s “Chef of the Year” Award and the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” awards. Chef Keller is credited with setting a new standard for excellence within the culinary and hospitality professions.
In his third MasterClass, Chef Thomas Keller focuses on selecting and preparing a wide variety of seafood, sous vide cooking, and making desserts. Learn different cooking methods for fish, the innovative techniques Chef Keller developed for preparing lobster, and how to create a few of his favorite classic desserts. You’ll learn fundamental principles that will give you the understanding and skills to cook any number of foods and get the best possible results.
In this class, you’ll learn techniques for:
- Salmon and Spinach
- Dover Sole with Pommes Château
- Monkfish Tail with Beurre Rouge
- Salt-Baked Branzino with Fennel and Red Pepper Vinaigrette
- Butter-Poached Lobster with Macaroni and Cheese
- Shrimp Scampi
- Lobster Boil
- Getting Started with Sous Vide Cooking
- Sous Vide Carrots, Asparagus and Fennel
- Sous Vide Turbot
- Simplified Sous Vide Salmon
- Chocolate Pots de Crème
- Lemon Tart with Pine Nut Crust
- Apple Pie