A Year in Cheese: A Seasonal Cheese Cookbook [EPUB]

A Year in Cheese: A Seasonal Cheese Cookbook [EPUB]
A Year in Cheese: A Seasonal Cheese Cookbook by Alex Guarneri, Leo Guarneri
2015 | EPUB | 17.51MB

A Year in Cheese comes from the team behind famous artisan cheese shop Androuet, which was established in Paris in 1909 and opened in fashionable Spitalfields in London in 2009. The fromagerie and restaurant Androuet specialises in seasonal cheese from France, Britain and beyond and supplies cheese to many acclaimed restaurants, including Duck & Waffle and Terroirs. Just like fruit, veg and meat, cheese is seasonal. Seasonal cheese is about listening to nature, understanding the grazing cycle of the animal that's being milked, knowing what they're grazing on at which time of year, and recognising optimal maturing times. This beautiful and inventive cookbook introduces the idea of seasonal cheese, starting with a brief introduction to which cheeses are at their prime at which time of year, followed by dozens of exceptional recipes each using an easy-to-find seasonal cheese.

Making & Using Caramel: Techniques & Recipes for Candies & Other Sweet Goodies [EPUB]

Making & Using Caramel: Techniques & Recipes for Candies & Other Sweet Goodies [EPUB]
Making & Using Caramel: Techniques & Recipes for Candies & Other Sweet Goodies by Bill Collins
2016 | EPUB + PDF | 5.56/8.89MB

Chef Bill Collins demonstrates all the techniques you need to make caramel candies, cookies, puddings, and more, using illustrated step-by-step instructions that ensure success every time. Includes safety guidelines, troubleshooting tips, and irresistible recipes!

The Restaurant Martin Cookbook: Sophisticated Home Cooking From the Celebrated Santa Fe Restaurant [EPUB]

The Restaurant Martin Cookbook: Sophisticated Home Cooking From the Celebrated Santa Fe Restaurant [EPUB]
The Restaurant Martin Cookbook: Sophisticated Home Cooking From the Celebrated Santa Fe Restaurant by Martin Rios
2015 | EPUB | 25.66MB

From growing up in a family of eight children in Guadalajara, Mexico to working his way up the culinary ladder under the tutelage of top chefs, Chef Martín Rios’ humble charm and exceptional culinary talent have won him accolades on the national scale.

A James Beard Award nominee, he has been repeatedly honored for his innovative and pleasing combinations of flavors, colors and presentation. His unique style emphasizes fresh, local produce and organic meats and poultry, and reflects not only Southwestern and Asian influences but also his classic training in French technique

Written with acclaimed food writers, Cheryl and Bill Jamison, The Restaurant Martín Cookbook offers sophisticated recipes––some are meant for special occasion dinners and others are straightforward in their basics and suitable for everyday purposes––that are accessible to in-tune home cooks who love to cook, who find joy and fulfillment in creating fine food for themselves, their families, and their friends.

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