[PDF] Cooking From The Heart eBook

Author : John Besh
Publisher : Andrews McMeel Publishing
Page : 0 pages
File Size : 38,9 MB
Release : 2013-10-29
Category : Cooking
ISBN : 9781449430566

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James Beard Award-winning chef John Besh shares the lessons he learned from his mentors through 140 accessible recipes and cooking lessons. Featuring lush photography, inspiring personal stories, and a rich expanse of culinary knowledge, Cooking from the Heart is the next best thing to having an apprenticeship with Chef Besh. Cooking from the Heart, Chef John Besh’s third cookbook, revisits the locations, lessons, and mentors that shaped his culinary journey. From Germany’s Black Forest to the mountains of Provence, each chapter highlights heartfelt memories and delicious recipes—the framework for his love of food. The all-new, easy-to-follow recipes, complete with regional substitution suggestions, make creating upscale farm-to-table dishes accessible for any at-home chef. The rich production values and personal narrative make this cookbook an equally engaging read.

Author : Sami Scripter
Publisher : U of Minnesota Press
Page : 310 pages
File Size : 46,76 MB
Release :
Category :
ISBN : 1452914516

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Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentationfor every Hmong recipe, there are as many variations as there are Hmong cooksand often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.

Author : Bricia Lopez
Publisher : Abrams
Page : 506 pages
File Size : 21,31 MB
Release : 2019-10-22
Category : Cooking
ISBN : 1683356527

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A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

Author : Suzanne Winningham Worsham
Publisher : Wimmer Cookbooks
Page : 0 pages
File Size : 11,69 MB
Release : 1987
Category : Cookbooks
ISBN : 9780961944506

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From a world-renowned restaurant and catering company, this lengthy collection of menus and recipes can help you breeze through any occasion you can imagine, from Family Reunions to Sunday Southern Suppers to Holiday Parties.

Author : Hiro Sone
Publisher : Ten Speed Press
Page : 663 pages
File Size : 37,91 MB
Release : 2013-07-23
Category : Cooking
ISBN : 0307815323

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Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the venerable Terra is a cornerstone of the Napa Valley food scene, and one of its quintessential dining experiences. In TERRA, over 100 recipes from the restaurant's standing and seasonal menus showcase the chefs' sophisticated, yet eminently playful and deeply personal cuisine. Sone and Doumani provide readers with a wealth of insight into the ingredients, preparations, and techniques that shape their cooking philosophy and menus, giving readers guidance—and inspiration—to execute these dishes at home.

Author : Chris Cosentino
Publisher : Clarkson Potter
Page : 304 pages
File Size : 38,88 MB
Release : 2017-08-29
Category : Cooking
ISBN : 0770435130

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The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.

Author : Alex Guarnaschelli
Publisher : Clarkson Potter
Page : 370 pages
File Size : 39,95 MB
Release : 2017-09-26
Category : Cooking
ISBN : 030795658X

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The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails. For Alex Guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. Now an accomplished chef and author in her own right (and mom to a young daughter), Alex pens a cookbook for the way we eat today. For generations raised on vibrant, international flavors and supermarkets stocked with miso paste, harissa, and other bold condiments and ingredients, here are 300 recipes to replace their parents’ Chicken Marbella, including Glazed Five-Spice Ribs, Roasted Eggplant Dip with Garlic Butter Naan, Roasted Beef Brisket with Pastrami Rub, Fennel and Orange Salad with Walnut Pesto, Quinoa Allspice Oatmeal Cookies, and Dark Chocolate Rum Pie.

Author : Gaye Weeden
Publisher : Hardie Grant
Page : 0 pages
File Size : 48,57 MB
Release : 2012-11-06
Category : Jewish cooking
ISBN : 9781742704364

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Presents a collection of recipes for Jewish dishes along with the stories of Jewish cooks who migrated to Australia from Finland, Syria, India, Zambia, Canada, and other countries from around the world.

Author : Isaac Hayes
Publisher : Putnam Adult
Page : 256 pages
File Size : 42,37 MB
Release : 2000
Category : Cooking
ISBN : 9780399146565

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This wide-ranging collection of recipes is seasoned with stories from Isaac's life, and garnished with his reflections about home and family and living well.

Author : Curtis G. Aikens
Publisher : Wiillam Morrow Cookbooks
Page : 0 pages
File Size : 11,64 MB
Release : 1995
Category : Cooking, American
ISBN : 9780688140120

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The host of "From My Garden" combines staples from his childhood in Georgia with the greens and pasta of California-style cooking.