The Homemade Chef

The Homemade Chef
Author: Chef James Tahhan
Publsiher: Penguin
Total Pages: 304
Release: 2016-09-13
ISBN 10: 1101990457
ISBN 13: 9781101990452
Language: EN, FR, DE, ES & NL

The Homemade Chef Book Review:

The debut cookbook from the star co-host of Telemundo’s Emmy winning morning show, Un Nuevo Dia, celebrity chef James Tahhan, who has become a household name by offering expert culinary advice with his signature WOW factor. Trained at the prestigious Le Cordon Bleu, Chef James is known for world-class Pan Latin cuisine at his award-winning restaurant, but his passion extends far beyond his restaurant’s kitchen. When it comes to learning about food, preparation, and everyday cooking, this innovative chef is hard at work finding simple and efficient ways to make your kitchen a creative yet comfortable space in your home. Drawing on his roots as a young home chef, Tahhan shows that anyone can make delicious and impressive dishes for all types of casual and formal occasions. In his debut cookbook, Chef James focuses on simple, high-quality ingredients from different parts of the world and blends them with Latin flavors to create extraordinary food. In addition to the array of spectacular recipes, James invites readers to go behind the scenes of his life as a professional chef, sharing valuable tricks of the trade to help you avoid common kitchen errors, be creative when you miss a step or two, pick the best ingredients at the farmers’ market and the supermarket, and learn foolproof shortcuts for faster food preparation. Whether you already love to cook or are just starting out, Chef James takes home cooking to another level with simple and wholesome meals that are sophisticated, flavorful, and exceptional.

Cocina Betty Crocker

Cocina Betty Crocker
Author: Betty Crocker
Publsiher: John Wiley & Sons
Total Pages: 303
Release: 2005-08-19
ISBN 10: 9780764588297
ISBN 13: 076458829X
Language: EN, FR, DE, ES & NL

Cocina Betty Crocker Book Review:

Discover Betty Crocker--with her first bilingual cookbook! You'll find 125 all-time American favorite recipes in both Spanish and English, with great ideas for everyday meals. Oven-Fried Chicken, Macaroni and Cheese or Apple Pie--now it's easy to make dishes like these in your own kitchen. Clear, easy-to-follow directions and helpful tips will guide you through every step, and 46 color photos spice up the book with a tempting peek at the finished dishes. Soon these recipes will become your family's favorites. For generations, families have turned to Betty Crocker for trusted recipes that are delicious and simple to make. So if you are looking for a cookbook to turn to again and again for recipes your family will love, you've come to the right place--Cocina Betty Crocker! AUTHOR: With more than 63 million cookbooks sold since 1950, BETTY CROCKER is the name readers trust for reliable recipes and great ideas. For over 75 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines and television.

A Chef for All Seasons

A Chef for All Seasons
Author: Gordon Ramsay
Publsiher: Random House Digital, Inc.
Total Pages: 224
Release: 2005
ISBN 10: 9781580087421
ISBN 13: 1580087426
Language: EN, FR, DE, ES & NL

A Chef for All Seasons Book Review:

Ramsay, a rugby player turned U.K. superchef, has done a rare thing: he's created a chef's cookbook of impeccable yet unfussy food that's truly approachable.

Benu

Benu
Author: Corey Lee
Publsiher: Phaidon Press
Total Pages: 256
Release: 2015-04-20
ISBN 10: 9780714868868
ISBN 13: 0714868868
Language: EN, FR, DE, ES & NL

Benu Book Review:

The first book on San Francisco’s three‐Michelin starred restaurant Benu and its chef Corey Lee, hailed by David Chang as one of the best chefs on earth. Since striking out on his own from Thomas Keller’s acclaimed French Laundry in 2010, Corey Lee has crafted a unique, James Beard Award‐winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States. Benu provides a gorgeously illustrated presentation of the running order of one of Lee’s 33‐course tasting menus, providing access to all the drama and pace of Benu’s kitchen and dining room. Forewords by Thomas Keller and David Chang are accompanied by additional short prose and photo essays by Lee, detailing the cultural influences, inspirations, and motivations behind his East‐meets‐West approach.

Tickets evolution

Tickets evolution
Author: Albert Adrià
Publsiher: RBA Libros
Total Pages: 272
Release: 2018-06-21
ISBN 10: 8491871144
ISBN 13: 9788491871149
Language: EN, FR, DE, ES & NL

Tickets evolution Book Review:

There is no time for boredom at the restaurant Tickets, where engagement and good company are the order of the day. Indeed, fun has been the key ingredient in the restaurant’s cuisine since Albert Adrià opened its doors in 2011 with the Iglesias brothers, Pedro, Borja and Juan Carlos. It has become a benchmark for Barcelona’s restaurant scene ever since and its recipes have clearly evolved, though without losing any of their freshness or magic. Today the dishes at Tickets have fully transcended the concept of the tapa. So, this is not a tapas book! Albert Adrià invites us once again to walk through the doors of Tickets, where diners become actors in a film, performers in a vaudeville variety show or in a chorus line. Strawberry tree with elderflower and kimchi, Porex with Kalix caviar, Prawns in frozen salt, Saffron sponge with bread soup, Cannibal chicken with cassava bone and the oyster dishes, like Grilled oyster with black chanterelle tea, are just a sample of the nearly 100 recipes disclosed in this book.

Tacos

Tacos
Author: Alex Stupak,Jordana Rothman
Publsiher: Clarkson Potter
Total Pages: 240
Release: 2015-10-20
ISBN 10: 0553447300
ISBN 13: 9780553447309
Language: EN, FR, DE, ES & NL

Tacos Book Review:

Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. Tacos is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But Tacos is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.

The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science
Author: J. Kenji López-Alt
Publsiher: W. W. Norton & Company
Total Pages: 960
Release: 2015-09-21
ISBN 10: 0393249867
ISBN 13: 9780393249866
Language: EN, FR, DE, ES & NL

The Food Lab: Better Home Cooking Through Science Book Review:

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Oaxaca

Oaxaca
Author: Bricia Lopez,Javier Cabral
Publsiher: Abrams
Total Pages: 320
Release: 2019-10-22
ISBN 10: 1683356527
ISBN 13: 9781683356523
Language: EN, FR, DE, ES & NL

Oaxaca Book Review:

A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles 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 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their 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.

The Cuban Kitchen

The Cuban Kitchen
Author: Raquel Rabade Roque
Publsiher: Knopf
Total Pages: 448
Release: 2011-08-16
ISBN 10: 0307595439
ISBN 13: 9780307595430
Language: EN, FR, DE, ES & NL

The Cuban Kitchen Book Review:

What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture. Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes—from black bean soup to pork empanadas, from ropa vieja to black beans and croquetas, from tostones to arroz con pollo, from churros to café con leche—as well as the vividly told stories behind the recipes. Based on the author’s family recipes, this is real Cuban cooking presented with today’s busy cooks in mind. Whether you are an experienced cook or a novice, a lover of Cuban cuisine or just discovering it, The Cuban Kitchen will become an essential part of your kitchen library. From the Trade Paperback edition.

Gran Cocina Latina

Gran Cocina Latina
Author: Maricel E. Presilla
Publsiher: W. W. Norton
Total Pages: 901
Release: 2012
ISBN 10: 9780393050691
ISBN 13: 0393050696
Language: EN, FR, DE, ES & NL

Gran Cocina Latina Book Review:

The co-owner of two Latin restaurants in Hoboken, New Jersey, presents 500 recipes from the Latin world ranging from Mexico to Argentina and all the Spanish-speaking countries of the Caribbean including adobos, sofritos, empanadas, tamales, ceviches, moles and flan. 30,000 first printing.

Latin D'Lite

Latin D'Lite
Author: Ingrid Hoffmann
Publsiher: Penguin
Total Pages: 320
Release: 2013-04-30
ISBN 10: 1101639296
ISBN 13: 9781101639290
Language: EN, FR, DE, ES & NL

Latin D'Lite Book Review:

From Ingrid Hoffmann, international food and television personality, restaurateur, and host of the Cooking Channel’s Simply Delicioso and Univision’s Delicioso, comes a fully illustrated, easy-to-follow cookbook that offers a healthy spin on modern Latin cuisine. Latin D’lite features more than 150 classic Latin recipes, all with Ingrid’s signature touches: Adding bright, bold flavor to every dish with herbs, spices, and chiles. Introducing readers to ingredients such as pumpkin seeds, green and ripe plantains, ají amarillo (Peruvian yellow chile pepper), and malanga (a popular South American root vegetable), along with how and when to use them. Offering healthful ingredient substitutions and cooking tips such as using lime juice as a coleslaw dressing instead of mayonnaise. Or making codfish balls from fresh, rather than dried, cod, then baking them instead of frying them. Using frozen mango and a touch of rosewater and white wine for a light sorbet. Time-saving prep secrets and presentation ideas. At the end of each chapter, there is one indulgent recipe to allow the occasional splurge while maintaining these healthy changes. Delicious dishes such as Latin-style Fried Chicken or Ingrid’s take on a decadent lobster sandwich should be enjoyed every once in a while! A serious food lover who also understands the importance of balancing a healthful lifestyle, Ingrid offers a fresh, energetic take on Latin foods—from breakfast to appetizers and snacks, to soups and salads, to entrées, cocktails, and desserts.

Nopalito

Nopalito
Author: Gonzalo Guzmán,Stacy Adimando
Publsiher: Ten Speed Press
Total Pages: 256
Release: 2017-04-11
ISBN 10: 0399578293
ISBN 13: 9780399578298
Language: EN, FR, DE, ES & NL

Nopalito Book Review:

Winner of the 2018 James Beard Foundation Cookbook Award in "International" category Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.

Mexican Today

Mexican Today
Author: Pati Jinich
Publsiher: Houghton Mifflin Harcourt
Total Pages: 320
Release: 2016-04-12
ISBN 10: 0544557255
ISBN 13: 9780544557253
Language: EN, FR, DE, ES & NL

Mexican Today Book Review:

Intriguing recipes for everyday meals from the host of the PBS series Pati’s Mexican Table On her PBS TV series, now in its fifth season, as well as in frequent appearances on shows like The Chew, Pati Jinich, a busy mother of three, has shown a flair for making Mexican cooking irresistibly accessible. In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then. Pati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck. Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.

The Whole Fish Cookbook

The Whole Fish Cookbook
Author: Josh Niland
Publsiher: Hardie Grant Publishing
Total Pages: 256
Release: 2019-09-01
ISBN 10: 1743586639
ISBN 13: 9781743586631
Language: EN, FR, DE, ES & NL

The Whole Fish Cookbook Book Review:

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

In The Whole Fish Cookbook, Sydney’s groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.

Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

Cook Mexico City

Cook Mexico City
Author: Gabriela Camara,Malena Watrous
Publsiher: Lorena Jones Books
Total Pages: 368
Release: 2019
ISBN 10: 0399580573
ISBN 13: 9780399580574
Language: EN, FR, DE, ES & NL

Cook Mexico City Book Review:

"Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Cámara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook--from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta--and will discover many sure-to-be favorites, such as her signature tuna tostadas"--

Spy Penguins

Spy Penguins
Author: Sam Hay
Publsiher: Feiwel & Friends
Total Pages: 224
Release: 2018-09-18
ISBN 10: 1250188393
ISBN 13: 9781250188397
Language: EN, FR, DE, ES & NL

Spy Penguins Book Review:

Two young adventure-loving and gadget-obsessed penguins dream of joining the FBI (Frosty Bureau of Investigation) in Sam Hay's hilarious new illustrated chapter book series, Spy Penguins. Adventure-loving penguin Jackson dreams of being a secret agent like his Uncle Bryn, who works for the Frosty Bureau of Investigation. Jackson and his gadget-inventing best friend Quigley might officially be too young to join the FBI, but they aren’t going to let that stop them! They just need to come up with the right plan to prove that they are worthy. But when one of Q’s inventions goes dangerously wrong, Jackson suddenly finds himself dropped right in the middle off an FBI stakeout. There’s fishy business afoot at the city’s aquarium; rare fish are vanishing and not even the FBI can work out what’s going on. It’s up to Jackson and Quigley to solve the crime!

Fundamental Techniques of Classic Cuisine

Fundamental Techniques of Classic Cuisine
Author: French Culinary Institute
Publsiher: Stewart, Tabori and Chang
Total Pages: 496
Release: 2007-09-01
ISBN 10: 9781584794783
ISBN 13: 158479478X
Language: EN, FR, DE, ES & NL

Fundamental Techniques of Classic Cuisine Book Review:

Collects more than two hundred recipes for both classic French dishes and innovative new foods from one of the world's premier culinary schools, along with instruction in the fundamental techniques of French cookery.

Everyday Super Food

Everyday Super Food
Author: Jamie Oliver
Publsiher: Penguin UK
Total Pages: 312
Release: 2016-12-22
ISBN 10: 0718187717
ISBN 13: 9780718187712
Language: EN, FR, DE, ES & NL

Everyday Super Food Book Review:

Jamie's Everyday Super Food makes eating well delicious, easy and fun No matter how busy you are, you'll find that healthy eating the Jamie way is both simple and achievable, making it super easy to choose exactly the kind of meals that suit you. The book is divided into breakfasts (up to 400 calories), lunches (up to 600 calories) and dinners (up to 600 calories), and every tasty meal is nutritionally balanced so that any combination over the day will bring you in under your recommended daily allowance of calories (2000 women/2,500 men), allowing you to enjoy snacks and drinks on the side. You can eat Smoothie Pancakes with Berries, Banana, Yoghurt and Nuts for breakfast, Tasty Fish Tacos with Game-Changing Kiwi, Lime and Chilli Salsa for lunch and Griddled Steak and Peppers with Herby-Jewelled Tabbouleh Rice for dinner, and still be healthy! Whether you dip in and out of it, eat from the book Monday to Friday or use it faithfully every day for a month, it's totally up to you. In Everyday Super Food, Jamie's done all the hard work for you - all you need to do is choose a delicious recipe, cook it up and, most importantly, enjoy it. Every meal in this book is a good choice and will bring you a step closer to a healthier, happier you. 'Packed with vitamins, bursting with flavour: irresistible new recipes from Jamie Oliver' Sunday Times 'The healthy recipes that helped Jamie lose two stone' Sunday Times 'Our failsafe foodie of choice' Sunday Times 'Jamie Oliver is great - I'd put him in charge of the country' Guardian

Obsession

Obsession
Author: Oriol Balaguer
Publsiher:
Total Pages: 304
Release: 2016-04-26
ISBN 10: 9783875151312
ISBN 13: 3875151313
Language: EN, FR, DE, ES & NL

Obsession Book Review:

Tapas

Tapas
Author: Jose Andres,Richard Wolffe
Publsiher: Clarkson Potter
Total Pages: 256
Release: 2012-07-24
ISBN 10: 0770434231
ISBN 13: 9780770434236
Language: EN, FR, DE, ES & NL

Tapas Book Review:

The first major Spanish cookbook in two decades, from José Andrés, recently named America’s Chef of the Year by Bon Appétit. Tapas are Spain's gift to the world of great cooking: a fresh and fun way to eat with friends and family—and easy to make at home. Using simple Mediterranean ingredients, a tapas feast is a perfect combination of little dishes packed with big flavors. Tapas by José Andrés is the first major book in a generation to celebrate this world-renowned way of eating, from a man who is the best possible authority: an award-winning Spanish chef in America, with seven highly acclaimed restaurants to his name. Recently named Bon Appétit's Chef of the Year, José is a new star in American cooking, as well as the nation's leading expert on Spanish cuisine. Having worked as a chef in the United States for two decades, he's also a thoroughly American cook who draws on American ingredients for his inspiration, and is a master at translating his native Spanish cooking for this country's kitchens. His simple and delicious recipes include: • Fish such as American Red Snapper Baked in Salt; Monkfish with Romesco Sauce; and Basque-Style Stuffed Maryland Blue Crabs • Chicken including Catalan-Style Chicken Stew; Chicken Sautéed with Garlic; and Chicken with Lobster • Pork such as Chorizo Stewed in Hard Cider; Figs with Spanish Ham; and Roasted Pork Tenderloin with Apples • Rice dishes including Lobster Paella; Black Rice with Squid and Shrimp; and Traditional Rice with Clams All these recipes are full of tremendous flavor and creativity, as well as in-depth ingredient notes and a rich atmosphere that will transport you to the lush countryside, hip cafés, and sun-drenched coasts of Spain—and back again to dinner at home. This is a breakthrough cookbook from an extraordinary chef.