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  • About The File:
    File Format | PDF
    File Size | 2.98 MB
    Pages | 126
    Language | English
    Category | Cheese
    Description:  The "bible" of cheesemaking which includes equipment lists, ingredients explanations, step-by-step instructions, and a trouble-shooting chart, has sold more than 60,000 copies.
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  • About The File:
    File Format | PDF
    File Size | 1.26 MB
    Pages | 345
    Language | English
    Category | Chef Kitchen
    Description:  Kathy Freston wasn't born a vegan. The bestselling author and renowned wellness expert actually grew up on chicken-fried steak and cheesy grits, and loved nothing more than BBQ ribs and vanilla milkshakes. Not until her thirties did she embrace the lifestyle of a veganist--someone who eats a plant-based diet not just for their own personal well-being, but for the whole web of benefits it brings to our ecosystem and beyond.

    Kathy's shift toward this new life was gradual--she leaned into it--but the impact was profound. Now Kathy shows us how to lean into the veganist life. Effortless weight loss, reversal of disease, environmental responsibility, spiritual awakening--these are just a few of the ten profound changes that can be achieved through a gentle switch in food choices.

    Filled with compelling facts, stories of people who have improved their weight and health conditions as a result of making the switch, and Q&As with the leading medical researchers, Veganist concludes with a step-by-step practical guide to becoming a veganist…easily and gradually. It is an accessible, optimistic, and illuminating book that will change the way you eat forever. No less delicious, still hearty and satisfying--just better for you and for all.
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  • About The File:
    File Format | PDF
    File Size | 9.80 MB
    Pages | 482
    Language | English
    Category | Chef Kitchen
    Description:  That’s the kind of food that comes out of Tyler Florence’s kitchen. With a culinary sensibility refined in some of New York’s most high-profile restaurants, and a down-home practicality gained as the cooking guru of Food 911, Tyler cooks food that’s fresh, flavorful, and totally doable. In Tyler Florence’s Real Kitchen, he’ll show you how to cook simple meals that taste amazing, from comfort-food to classics to vibrantly new dishes.

    Tyler’s long-awaited first cookbook stays true to his cooking philosophy—use great, simple ingredients and then let the natural flavors speak for themselves. He offers can’t-miss recipes for all the crowd-pleasing dishes that you crave—cold fried chicken, a perfect meatloaf, or drop-dead lasagna. Tyler’s bold, uncomplicated style even makes sophisticated food easy, with recipes like Pan-Roasted Sirloin with Arugula, Sweet Peppers, and Olive Salad or Steamed Mussels with Saffron and Tomato.

    He’ll show you how to get a great meal from the grocery bag to the table with the least fuss and the most flavor, or how to throw a barbecue with the best burgers (spiced up with horseradish and Havarti cheese) that your friends have ever had. From weekend brunch (including Soft Scrambled Eggs with Salmon and Avocado and an assortment of dim sum) to quick weeknight dinners for two (like Hong Kong Crab Cakes with Baby Bok Choy), and a selection of great party food and cocktails, this is a cookbook you’ll use again and again and rely on for every occasion.
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  • About The File:
    File Format | PDF
    File Size | 9.58 MB
    Pages | 557
    Language | English
    Category | Chef Kitchen
    Description:  The kitchen clone recipe king is back with a new Top Secret Restaurant Recipes collection—the first since his 1997 bestselling Top Secret Restaurant Recipes, which has sold over one million copies. Wilbur takes readers behind the scenes of big-name restaurants like Olive Garden, Applebee’s, and Outback Steakhouse, revealing the key ingredients and tricks of the trade they use to keep diners coming back for more.

    The book will feature 150 recipes, including:
    • Red Lobster® Cheddar Bay Biscuits
    • Cheesecake Factory® White Chocolate RaspberryTruffle® Cheesecake
    • Romano’s Macaroni Grill® Penne Rustica®
    • California Pizza Kitchen® Thai Crunch Salad
    • Original Pancake House® Apple Pancake
    • Chili’s® Southwestern Eggrolls
    • Houston’s® Chicago-Style Spinach Dip
    • Tony Roma’s® Baked Potato Soup
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  • About The File:
    File Format | PDF
    File Size | 12.4 MB
    Pages | 401
    Language | English
    Category | Chef Kitchen
    Description:  The kitchen clone recipe king is back with a new Top bestselling Top Secret Restaurant Recipes collection—the first book since his bestselling Top Secret Restaurant Recipes 2. Wilbur takes readers behind the scenes, revealing the key ingredients in some of our favorite foods such as Starbucks’ Peppermint Brownie, Krispy Kreme’s original glazed donuts, Panera Bread’s cranberry walnut bagel and Wendy’s Garden Sensations Manadarin Chicken Salad.

    The book will feature 115 new recipes, including 40 previously unpublished recipes such as:
    •Panera Bread French Onion Soup
    •Burger King Onion Rings
    •Chick-Fil-A Honey Roasted BBQ Sauce
    •McDonald’s Cinnamon Melts
    •Stouffer’s Macaroni & Cheese
    •Chipotle Mexican Grill Chipotle-Honey Vinaigrette
    •Popeye’s Buttermilk Biscuits.
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  • About The File:
    File Format | PDF
    File Size | 8.90 MB
    Pages | 456
    Language | English
    Category | Chef Kitchen
    Description:  I come from a long line of Southern cooks who taught me home cooking is best, life is good, and there is always something to be grateful for. I created Southern Plate so that I could share the recipes and stories that have been passed down through my family for more than nine generations.

    You won't find fancy food or new-fangled recipes in this cookbook—just easy, no-fuss Southern favorites such as Chicken and Dumplings, Homemade Banana Pudding, Aunt Looney's Macaroni Salad, Fried Green Tomatoes, and Daddy's Rise-and-Shine Biscuits. (I want to make one thing as clear as possible: How your mama made it is the right way! I'm going to bring it to you how my mama made it, which is the only right way for me.)

    These stories and recipes come from my heart. They are a gift from my ancestors, but the ability to have them heard is a gift from you. Take a seat at the Southern Plate table; you're with family now.
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  • About The File:
    File Format | PDF
    File Size | 5.26 MB
    Pages | 68
    Language | English
    Category | International Cuisine
    Description:  This book, "Soups and consommes of the world famous chefs, United States, Canada, Europe the soup and consomme book from the International cooking library", by Archie Croydon Hoff, is a replication of a book originally published before 1914. It has been restored by human beings, page by page, so that you may enjoy it in a form as close to the original as possible. This book was created using print-on-demand technology. Thank you for supporting classic literature.
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  • About The File:
    File Format | PDF
    File Size | 7.94 MB
    Pages | 519
    Language | English
    Category | Chef Kitchen
    Description:  To many of us, "diet" is a four-letter word. And rightfully so. Starving yourself thin or keeping track of each bite like pennies in your checkbook is no way to live. So what's a girl with skinny jean dreams supposed to do?
    Teresa Giudice has the answer. In fact, she was born with it. The first-generation Italian-American mom of four and svelte star of The Real Housewives of New Jersey credits her knockout figure to her Old World upbringing. And now, in her fun, encouraging, and budget-friendly cookbook, she skewers the myth that looking fabulous has to be a chore.

    In Skinny Italian, she reveals how to: substitute tedious meal plans with simple, flavorful recipes; choose fresh, flavorful ingredients instead of counting calories; slow down and enjoy a faster metabolism; replace starvation with celebration by adopting an Italian attitude to cooking, eating, and entertaining; love food, love eating, and still love your body afterward!

    Teresa shows how anyone can master the cornerstones of Italian cuisine. Learn how to make six different tomato sauces from scratch, how to choose and use the right olive oil, and how to prepare over sixty Giudice family recipes straight from Salerno. From Gorgeous Garlic Shrimp to Beautiful Biscotti, you'll want to make these sumptuous recipes again and again. Discover how easy and economical wholesome, homemade cooking can be.
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  • About The File:
    File Format | PDF
    File Size | 13.4 MB
    Pages | 592
    Language | English
    Category | Chef Kitchen
    Description:  After five years atop the Skinny Bitch phenomenon, author Kim Barnouin has grown as a cook, a nutritionist, and a mom. Now she delivers the “Ultimate” cookbook that will be for everyone looking for a healthier way to feed themselves, their families, and friends.

    Kim’s emphasis is on “easy,” and her kick-ass recipes feature seasonal produce (no fake meat or hard-to-find ingredients) and provide a versatility of tastes and cuisines, from Mediterranean to California-fresh. With almost 150 recipes, full-color photos, complete nutritional breakdowns, and simple “switch-outs” for quick variations, it will be the new “gotta have" on any healthy bitch’s bookshelf.

    Whether readers are looking to gradually add more meatless dishes to their meals, or want to go “all-out” vegan, Skinny Bitch: Ultimate Everyday Cookbook will be their “go-to” source for getting their “bitch” on—in the kitchen.
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  • About The File:
    File Format | PDF
    File Size | 10.3 MB
    Pages | 452
    Language | English
    Category | Chef Kitchen
    Description:  From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.
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  • About The File:
    File Format | PDF
    File Size | 4.95 MB
    Pages | 369
    Language | English
    Category | Recipes
    Description:  Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere.

    Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions.

    In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout.
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  • About The File:
    File Format | PDF
    File Size | 1.0 MB
    Pages | 232
    Language | English
    Category | Chef Kitchen
    Description:  In his early years as a novice, Brother Rick Curry learned that the quickest route to popularity among his peers was to master the art of cooking. Soup is one of the staple foods in a Jesuit community, and there is almost always a pot simmering on the stove. In more than forty years as a Jesuit brother, Brother Curry has traveled the world, lived in many different communities, and prepared many, many pots of soup.

    This collection includes recipes for sixty of his most popular soups-everything from an exotic Roasted Red Pepper Soup to the classic Minestrone Milanese to a hearty Corn Chowder, from a relatively simple chicken soup to the more complex Mussels Soup Billy-bi. But Brother Curry writes about a great deal more than soup. He includes stories to savor about his life in the community of Jesuits: the people he's met; the meals he's enjoyed; and the daily practices of patience, reverence, humility, and care that go into making a good soup and a good life.
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  • About The File:
    File Format | PDF
    File Size | 1.41 MB
    Pages | 326
    Language | English
    Category | Chef Kitchen
    Description:  Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations?

    The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value.

    For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.
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  • About The File:
    File Format | PDF
    File Size | 1.94 MB
    Pages | 527
    Language | English
    Category | Chef Kitchen
    Description:  For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as ?the greatest living writer on the subject of chefs?and on the business of preparing food.? In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.
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  • About The File:
    File Format | PDF
    File Size | 2.55 MB
    Pages | 401
    Language | English
    Category | Chef Kitchen
    Description:  In Ratio, Michael Ruhlman, recognized as one of the great translators of the chef’s craft for both home cooks and culinary professionals, shows how cooking with ratios will unchain you from recipes and set you free. Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Detailing thirty-three essential ratios and suggesting enticing variations, Ruhlman empowers every cook to make countless doughs, batters, stocks, sauces, meats, and custards without ever again having to locate a recipe.
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