|
|
Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery dishes & courses
When he wrote about Jim Lahey s bread in the New York Times, Mark
Bittman s excitement was palpable: The loaf is incredible, a
fine-bakery quality, European-style boule that is produced more
easily than by any other technique I ve used, and it will blow your
mind. Here, thanks to Jim Lahey, New York s premier baker, is a way
to make bread at home that doesn t rely on a fancy bread machine or
complicated kneading techniques.
The secret to Jim Lahey s bread is slow-rise fermentation. As
Jim shows in My Bread, with step-by-step instructions followed by
step-by-step pictures, the amount of labor you put in amounts to 5
minutes: mix water, flour, yeast, and salt, and then let time work
its magic no kneading necessary. The process couldn t be more
simple, or the results more inspiring. Here finally Jim Lahey gives
us a cookbook that enables us to fit quality bread into our lives
at home."
Learn how to craft truly beautiful nougat, the way they used to do
it. This vintage-style book is a kitchen staple for any creative
cooks wanting to take a trip back to the golden age of
nougat-making. This little tome will guide you through the
nougat-making process, including a brief history of the sweet
treats, as well as lots of traditional recipes to try out. With
this book at your disposal you can turn your humble kitchen into a
hub of nougat-making activity. What's more, you don't need lots of
equipment or a vast array of ingredients to get started. As well as
lots of classic recipes this book is filled with nougat-making tips
and techniques you can try as soon as you have mastered the basics.
The How They Used To Do It series will take you back to the golden
age of practical skills; an age where making and mending, cooking
and preserving, brewing and bottling, were all done within the
home. The series will instruct you in a whole range of traditional
skills that have fallen out of use, putting old knowledge into new
hands. Using household items, nifty hints and tricks, and a little
creativity you will be surprised what you can achieve.
Brunch should evoke a sense of pleasure and relaxation - and
perhaps also the temptation to try something new. Food writer and
broadcaster Ghillie Basan offers 50 recipes in seven themed
sections: brunch in a bowl, brunch with eggs, brunch on bread,
baked potato brunch, sweet-tooth brunch and boozy brunch. Featuring
Scottish ingredients in traditional recipes as well as imaginative
combinations - from herring in oatmeal with creamy scrambled eggs
and cranachan smoothie to pancetta scallops with Caesar salad
bruschetta and bacon butties with honey gooseberries - this little
book is the perfect inspiration for those days when time is more
generous and food less rushed.
The Dusty Knuckle is a celebration of recipes packed with flavor from east London's favorite bakery.
Full of practical, easy-to-follow instructions for mixing, fermenting and shaping, this resourceful cookbook includes everything you need to know to get to grips with dough at home. From legendary Potato Sourdough to unforgettable Focaccia, there are plenty of savory bakes to enjoy. Delicious, buttery goodness follows, starting with sweet, yeasted doughs, then moving to pastry and much more. These detailed chapters prove that there really is no better satisfaction than baking from scratch.
As well as the step-by-step baking guides, you'll find an epic collection of recipes for Dusty Knuckle's infamous two-hander sandwiches and moreish soups, herby salads, and citrusy sauces to enjoy on, in and with bread. Whether it's Meatballs with Melted Cheese or indulgent Porchetta; Squash, Crispy Sage and Chilli Butter or Charred Hispi with Romesco, there's something for everyone.
Steaming tureens of savory aromatic broths conjure up memories of
leaf-swept autumn days and cold winter nights. A time-honored
prescription for a cold or the flu, soups have long soothed and
nourished both body and spirit. After all, there's nothing more
heartwarming and comforting on a chilly evening than a hot bowl of
homemade soup. "Soup Classics from Custom Catering" is a road map
back to the days of delicious, made-from-scratch soups. With more
than fifty recipes, you're guaranteed to find the ideal soup for
any occasion or event, big or small. Joan Gavagan combines
wholesome ingredients and delectable spices to create timeless
flavors sure to please even the most finicky eater. Her
mouth-watering recipes include: Classic Minestrone Rocky and Barb's
Italian Clam Chowder Rudy's Delight Frank's Cream of Peanut Italian
Meatball And many more This cookbook lovingly shows the simple joy
of sharing home-made soup with friends and family.
Nothing cooks better than cast iron. Here at last is a cookbook for
this most simple and versatile cookware, favorite of campfires and
country kitchens for generations. With complete directions for
seasoning and care, "Cast-Iron Cooking" features over seventy-five
recipes, from johnnycakes to blackened redfish--all ladled out with
A. D. Livingston's unique blend of good humor, savvy cooking sense,
and plain talk.
"Cast-iron cooking may be the wave of the past, but A. D.
Livingston has brought it back to the future. This book's a dandy,
packed with great information and criminally delicious recipes, all
well sprinkled with Livingston's peppery wit. So long, wimpy pots
and Teflon skillets Cast iron is back "--Patrick McManus, author of
"The Night the Bear Ate Goombaw" "A kitchen without cast iron is
like a schooner without sails. A. D. Livingston has got his 'old
black magic' down to an art--a simmering, aromatic art."--John
Egerton, author of "Southern Food"
Who inspired Jamie Oliver to put a premium on fresh, 'naked' food?
Who influenced Sylvia Woods' talent for titillating the sweet
tooth? It just might have something to do with their mothers. Now,
in this one-of-a-kind cookbook, America's top celebrity chefs
divulge the cooking secrets that started it all. Mom's Secret
Recipe File features endearing stories, approachable recipes,
family cooking lore, valuable tips, and timeless advice from each
chef/mother pair. The duos are featured in 'mini chapters' that
begin with short introductions written by the chefs-a favorite
memory about how their moms' cooking styles inspired their
own-followed by four recipes from their moms' secret files.Mom's
Secret Recipe File is not only a perfect Mother's Day gift, it's
sure to become a cooking classic.
Originally published in 1913, this is a wonderfully detailed guide
for the making of all types of sweets, candies, toffees, fudges,
chocolates and many more. Full of detailed, easy to follow recipes,
including many delicacies not often seen nowadays, this is both a
vintage cookery classic and a useful manual for anyone with a sweet
tooth. Many of the earliest books, particularly those dating back
to the 1900s and before, are now extremely scarce and increasingly
expensive. Home Farm Books are republishing these classic works in
affordable, high quality, modern editions, using the original text
and artwork. Contents Include Utensils For Candy Making Materials
Used in Candy Making Table of Weights and Measures Preparation
Hints and Recipes Uncooked Candies Chocolates How To Prepare and
Use Fondant The Making of Nougats The Making of Marzipans How To
Glace Fruit and Nuts All Sorts of Fudges The Making of Caramels All
Sorts of Taffies A Variety of Candies Mixed Bonbons
Have your cake-and stay keto too! With Everyday Keto Baking,
there's no need to deprive yourself of the breads, muffins, and
other treats you love. Instead, learn to make keto-friendly
(low-carb, high-fat) versions of your favorite baked goods using
real-food ingredients. This is the only keto baking book you'll
ever need. Inside you'll find more than 80 recipes specifically
geared to the keto diet. Most recipes rely on coconut flour and
almond flour, two of the most popular alternative flours on the
market. Coconut flour is an all-natural flour made only from
coconut; contains no gluten and no grain; and is low in digestible
carbs and high in fiber, making it a favorite among keto,
gluten-free, grain-free, nut-free, and low-glycemic lifestyles. Its
pure, slightly sweet taste is subtle enough that even coconut
haters won't be able to detect it, and it lends itself perfectly to
baked goods, creating results far superior to many other "healthy"
treats. Alongside other healthy ingredients like eggs and
low-carbsweeteners, the recipes in this book have been carefully
created to not only taste delicious, but also help you meet your
macros (your target ratio of protein, fat, and carbs on keto).
Enjoy all the special treats you once thought were off-limits, such
as: Fluffy Pancakes Cheesy Bagels Garlic Cauliflower Breadsticks
Chocolate Zucchini Bread Cinnamon Streusel Cake Strawberry Rhubarb
Cobbler Chocolate Chip Cookies Red Velvet Cupcakes Cheesecake
Brownies Spinach Feta Quiche Everyday Keto Baking gives you
limitless options for enjoying baked goods without guilt. The only
thing you need to worry about now is keeping them away from
everyone else! [Publisher's Note: Everyday Keto Baking is a revised
and adapted version of the original book The Healthy Coconut Flour
Cookbook.]
This ends the perpetual cycle of food ignorance! Christine Ravago
brings to your apartments what mom forgot to teach you about food
and cooking. Thawed contains the fundamentals of cooking through
easy recipes, photographs, and basic guidelines for buying and
storing food, grilling, and entertaining. After the first few years
of college or even your first years starting a career and after
you've had enough greasy pizza and microwave dinners, Thawed serves
as a fool-proof start to your cooking repertoire. Thawed fuses
timeless recipes with sugar and spice to bring you excitingly
modern meals to pass on for generations. The recipes featured in
Thawed have been tested and tasted by your peers, and the results
are in...it's easy! Whether it's to impress the girl you just
started dating, to gather friends together for a round of juicy
gossip, or to celebrate youth, Thawed provides you with the cooking
know-how and elegant meals that will leave your guests utterly
astonished.
The highly anticipated complement to the New York Times bestselling
Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the
innovative, addictive cookies, pies, cakes, ice creams, and more
from the wildly popular bakery.
A runaway success, the Momofuku cookbook suffered from just one
criticism among reviewers and fans: where were Christina Tosi's
fantastic desserts? The compost cookie, a chunky chocolate-chip
cookie studded with crunchy salty pretzels and coffee grounds; the
crack pie, a sugary-buttery confection as craveable as the name
implies; the cereal milk ice cream, made from everyone's favorite
part of a nutritious breakfast--the milk at the bottom of a bowl of
cereal; the easy layer cakes that forgo fancy frosting in favor of
unfinished edges that hint at the yumminess inside.
Momofuku Milk Bar finally shares the recipes for these
now-legendary riffs on childhood flavors and down-home
classics--all essentially derived from ten mother recipes--along
with the compelling narrative of the unlikely beginnings of this
quirky bakery's success. It all started one day when Momofuku
founder David Chang asked Christina to make a dessert for dinner
that night. Just like that, the pastry program at Momofuku began,
and Christina's playful desserts helped the restaurants earn praise
from the New York Times and the Michelin Guide and led to the
opening of Milk Bar, which now draws fans from around the country
and the world.
With all the recipes for the bakery's most beloved desserts--along
with ones for savory baked goods that take a page from Chang's
Asian-flavored cuisine, such as Kimchi Croissants with Blue
Cheese--and 100 color photographs, Momofuku Milk Bar makes baking
irresistible off-beat treats at home both foolproof and fun.
Learn how to craft truly beautiful fudge, the way they used to do
it. This vintage-style book is a kitchen staple for any creative
cooks wanting to take a trip back to the golden age of
fudge-making. This book will guide you through the fudge-making
process, including a brief history of the sweet treats,
confectionery techniques, the best kind of equipment to use and
lots of classic fudge recipes to try out. The How They Used To Do
It series will take you back to the golden age of practical skills;
an age where making and mending, cooking and preserving, brewing
and bottling, were all done within the home. The series will
instruct you in a whole range of traditional skills that have
fallen out of use, putting old knowledge into new hands. Using
household items, nifty hints and tricks, and a little creativity
you will be surprised what you can achieve.
|
|