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How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food
by Mark BittmanThe ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook EverythingHailed as "a more hip Joy of Cooking" by the Washington Post, Mark Bittman's award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman's recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman's lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.Praise for How to Cook Everything Vegetarian"Mark Bittman's category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark's forte and everything I want to cook is in here, from chickpea fries to cheese soufflés."—Mario Batali, chef, author, and entrepreneur"How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman's How to Cook Everything Vegetarian part of your culinary library."—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook"Recipes that taste this good aren't supposed to be so healthy. Mark Bittman makes being a vegetarian fun."—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner's Manual
How to Cook Everything: 20 Festive Holiday Recipes and 34 Variations
by Mark BittmanMake Christmas gatherings memorable with this handy collection of holiday recipes from the #1 New York Times-bestselling author. When winter comes, it&’s time to pull out your pots and pans and fill your kitchen with wonderful aromas of fresh baked goodies and savory, slow-cooked treats. This collection of 20 traditional and nontraditional holiday hits (with variations) from Mark Bittman&’s How to Cook Everything series is sure to make any get-together memorable, with: menus for a festive celebratory meal to share around the tableparty food perfect for a holiday get-togetherfoods that make great gifts
How to Cook Everything: 20 Fresh, Seasonal Recipes and 32 Variations
by Mark BittmanSummer cooking, simplified—with a recipe collection from the #1 New York Times-bestselling author.Summer cooking is a breeze with this inspiring collection of easy recipes from Mark Bittman, author of the award-winning How to Cook Everything. This quick reference is the perfect companion for a weekend getaway, a stroll through the farmers' market, a casual outdoor party, and planning simple everyday meals. How to Cook Everything Summer includes 20 of Bittman's favorite seasonal recipes—plus 32 variations—designed to help you eat well on even the laziest days, all with hints for ways to improvise with new foods and flavors. From garden-fresh salads, chilled soups, and picnic-portable sandwiches to mouthwatering ideas for the grill, quickly prepared fish and shellfish, and luscious fruit desserts, you'll find all you need to enjoy the most delicious summer ever.
How to Cook Everything: 20 Recipes for the Big Day and 29 Variations
by Mark BittmanFrom turkey to trimmings to vegetarian options, the #1 New York Times-bestselling author brings you Thanksgiving cooking, simplified. Cooking Thanksgiving dinner is a bit of a project—but a rewarding one—and with this inspiring collection of recipes from Mark Bittman, author of the award-winning How to Cook Everything series, anyone can be confident preparing the big meal. Here is a quick reference that's sure to be your kitchen companion for many holidays to come. How to Cook Everything Thanksgiving includes 20 of Bittman's favorite celebration recipes—plus 29 variations and helpful how-to illustrations—to ensure you feast well without all the hassle. Complete with both beloved classics and non-traditional ideas, from easy appetizer dips and autumnal sides to the iconic turkey, vegetarian mains, and delicious, make-ahead desserts, this is one guest that's always invited to Thanksgiving dinner.
How to Cook Everything—Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food
by Mark BittmanThe ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration. Inside, you’ll find hundreds of brand new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.
How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen
by Sanjeev KapoorThe renowned Indian chef shares a collection of classic recipes with easy-to-find ingredients—including biryanis, samosas, chutneys and more! Sanjeev Kapoor burst onto India&’s culinary scene with an easy, no-fuss cooking approach. Now he introduces American audiences to his simple-yet-satisfying style with the only Indian cookbook you&’ll ever need. How to Cook Indian covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.
How to Cook Italian
by Giuliano HazanFew understand how to cook great Italian food in America like Giuliano Hazan. A master teacher in his own right -- Giuliano is the son of the authority on Italian cooking, Marcella Hazan -- he knows exactly what home cooks want and need: delicious, easy, and often quick-to-prepare authentic Italian meals made with readily available ingredients. How to Cook Italian is Hazan's masterwork, the culmination of twenty years of teaching experience, and a perfect follow-up to his previous two highly successful books, Every Night Italian and The Classic Pasta Cookbook. Hazan covers the basics of Italian cooking, including perfectly cooking pasta, sautèing vegetables, making quick pan sauces, and braising meats until they are fork tender. He guides you every step of the way -- from what you need (usually just a sautè pan and a pot) and what you don't (expensive, fancy equipment) to how to shop and stock the pantry, refrigerator, and freezer for easy, fantastic meals throughout the week. Over 225 clear and concise recipes reflect the way Americans grocery-shop, cook, and eat. Preparation time and total time from start to finish are listed for each dish. Recipes cover all aspects of the meal, from appetizers and buffet items to soups, pastas, risottos, entrees, vegetables, salads, and desserts. For quick weeknight dinners, cooks can choose from a wide variety of dishes ready in thirty minutes or less: Spaghetti Carbonara; Risotto with Rosemary; Grilled Salmon with Thyme and Parsley Sauce; Shrimp with Pistachio Sauce; Chicken Breast Fillets with Lemon; and Beef Tenderloin with Balsamic, Arugula, and Parmigiano, to name a few. When time is more plentiful, there are dishes such as Classic Bolognese Meat Sauce or Tuscan Ragù, Pork Loin Braised in Milk, and Leek and Porcini Lasagna. To indulge your sweet tooth, try Neapolitan Lemon Trifle, Flourless Chocolate Cake, and Grandma's Custard Pie. Illustrated with thirty-two pages of full-color photographs of finished dishes as well as instructional line drawings throughout, this is the one Italian cookbook that today's American cooks cannot live without.
How to Cook Like a Southerner: Classic Recipes From the South's Best Down-Home Cooks
by Johnnie GabrielJohnnie Gabriel knows a thing or two about cooking for Southerners. The author of two cookbooks, Cooking in the South and Second Helpings, does it every day at Gabriel&’s, her restaurant and bakery in Marietta, Georgia. In How to Cook Like a Southerner, Gabriel isn&’t just sharing her recipes; she&’s taking her Southern expertise to the next level, offering step-by-step photos for 35 of the most iconic Southern dishes, curating and testing over one hundred recipes from some of the best and most gracious cooks in the South, and offering tips to help you dress up even the most basic recipes for special occasions.The art and science of cooking has come a long way, creating a gadget for everything from zesting fruit to cutting paper-thin slices of vegetables, but creating delicious Southern food for your family and friends doesn&’t require fancy gadgets and high-tech kitchen appliances. Johnnie Gabriel says all you need is a cutting board, a sharp knife, a rolling pin, and a seasoned cast iron skillet, just like her mama did. And because classic Southern dishes were created to use the meats and vegetables that were available in the region, the recipes in How to Cook Like a Southerner call for ingredients you can find at your local grocery store or farmers&’ market. No speciality stores or online searches needed.Making a homemade pie crust for the first time? Let Johnnie show you how. Do you wonder what the difference between a blond, peanut butter, and coffee roux is? How to Cook Like a Southerner will guide you through each level. Wanna learn the tricks Southern grandmothers use for creating the best fried chicken, cornbread, buttermilk biscuits, field peas with snaps, macaroni and cheese, fried green tomatoes, and country fried steak? They&’re all here.So stock up on cornmeal, buttermilk, and sugar and put on your favorite apron. It&’s time to learn How to Cook Like a Southerner.
How to Cook Like a Top Chef
by Bravo MediaRecipes, techniques, photos, and interviews from Bravo’s hit show!The best food show on cable TV presents the ultimate guide to becoming a Top Chef. This combination cookbook and culinary primer features recipes from the show (and from season one of Top Chef: Masters), along with insider techniques from favorite contestants and judges.Covering everything from knife skills to sauces and sous-vide, How to Cook Like a Top Chef teaches aspiring chefs what it takes to be a star in the kitchen. Packed with exclusive content, including a foreword by Top Chef: Masters winner Rick Bayless, original recipes from contestants, behind-the-scenes interviews, juicy trivia, and tons of tips and tricks, this volume is indispensable on the cook’s countertop and essential reading for Top Chef fans.
How to Cook Steak: Techniques to Master Selecting, Preparing, and Cooking Steak (How to Cook)
by Amanda MasonPractical techniques and mouthwatering recipes for the perfect steak Steak feels like a luxury, but you can cook up a restaurant-quality steak in your own kitchen anytime. Find out how easy it can be with this simple, practical steak cookbook. Clear instructions and 65 flavorful recipes help you learn and apply fundamental techniques like searing, smoking, sous vide, and even deep-frying to achieve the perfect steak. Brush up on seasoning and marinating, and find out how to cook to your preferred level of doneness. The simple, satisfying starter recipes in this steak cookbook teach you skills like outdoor grilling, stovetop cooking, and broiling. Then, impress your friends and family with a wide range of additional recipes, including sides and sauces to complement your steak creations. This essential steak cookbook teaches you to: Know your cuts—Check out at-a-glance steak cut profiles with defining characteristics and ideal cooking methods for various cuts of beef, from flat iron to flank. Prep and store—Find out how to store and prepare steak before cooking, and discover the best ways to preserve and reheat those delicious leftovers. Talk like a butcher—Learn how to shop for meat, understand different grades of beef, and decipher vocabulary like dry aging and grain-fed vs. grass-fed beef. Dig in to a delicious steak at home with the foolproof recipes in this steak cookbook.
How to Cook Vegetables: Essential Skills and 90 Foolproof Recipes with 270 Variations (How to Cook)
by Kim HobanThe vegetable cookbook that takes eating your veggies from obligation to celebrationWe all know that eating more vegetables is a healthy idea, but sometimes recipe inspiration doesn't strike. How to Cook Vegetables is the vegetable cookbook that makes it easy to add veggies into your day! Discover 90 delicious recipes (with 270 variations), indispensable tips, and plenty of creative ideas. It's time to squash the notion that eating your vegetables is a chore.This vegetable cookbook starts with a primer on tools and pantry essentials. Get familiar with how to select and handle 30 common (and a few not-so-common) vegetables. Explore veggie-forward recipes that highlight the variety and vibrance of their ingredients, so you can focus on fun, flavor, and satisfaction—not just nutrition.Inside this vegetable cookbook you'll find:90 De-leek-table recipes—Dig into vegetarian, vegan, meat, and seafood dishes with 270 possible variations: Creamy Kale Artichoke Dip, Sweet and Spicy Citrus Salad, Sloppy Joe–Stuffed Peppers, Pumpkin Tofu Curry with Green Beans, and more.Easy peasy profiles—The at-a-glance profiles in this vegetable cookbook tell you how to select, store, prep, pair, and substitute for 30 essential vegetables.Un-beet-able techniques—Find everything you need to know: kitchen must-haves, basic knife skills, and foolproof methods for roasting, steaming, boiling, and even quick-pickling.Turnip the volume on flavorful, nourishing meals with this essential vegetable cookbook!
How to Cook Without a Book, Completely Updated and Revised: Recipes and Techniques Every Cook Should Know by Heart
by Pam AndersonNew York Times bestselling author Pam Anderson updates her classic cookbook--which put "cooking by heart" on the map--to include modern flavors and new techniques that today's home cooks will love, with new and original full-color photographs.It's been 17 years since the blockbuster How to Cook Without a Book was published, and Pam Anderson's method of mastering easy techniques to create simple, delicious meals is even more relevant today. From the working professional who loves cooking to the busy family member trying to get dinner on the table, today's modern home cook wants to master useful techniques and know how to stock pantries and refrigerators to pull together delicious meals on the fly. Understanding that most recipes are simply "variations on a theme," Pam innovatively teaches technique, ultimately eliminating the need for recipes. The new edition will reflect ingredients and techniques home cooks love to use today: chicken dishes are revamped by using thighs instead of boneless skinless breasts; hearty, dark greens like kale and swiss chard replace hearts of Romaine in salads; roasted Brussels sprouts and sweet potatoes move from side dish to the main event in more meatless entrees; plus, tips for creating a whole meal using one pot or one sheet pan (instead of dirtying multiple dishes). Each chapter contains helpful at-a-glance charts that highlight the key points of every technique and a master recipe with enough variations to keep you going until you've learned how to cook without a book.
How to Cook a Moose: A Culinary Memoir
by Kate ChristensenInspired by her move from Brooklyn to Maine and New Hampshire, as well as the slow-food, buy local movement that has re-energized sustainable farming, bestselling author Kate Christensen turns her blockbuster talent to telling the story of the hardship and happiness that has sustained her adopted home through thick and thin, as demonstrated through the staple foods of the region. Using her candid blend of humor, insight, culinary knowledge, and taste for rugged adventure, Christensen takes the reader on a journey into the lives and landscapes of the farmers, fishermen, hunters, and families that are trying to make do with what they have and still produce delicious, healthful food. She also details the history of food in the region and the secrets to cultivating her own sources of joy. A mouthwatering stew that combines the magic ingredients of love, personal appetites, hard labor, history, and original recipes based on foods featured in the book.
How to Cook a Tapir: A Memoir of Belize (At Table)
by Joan FryIn 1962 Joan Fry was a college sophomore recently married to a dashing anthropologist. Naively consenting to a year-long “working honeymoon” in British Honduras (now Belize), she soon found herself living in a remote Kekchi village deep in the rainforest. Because Fry had no cooking or housekeeping experience, the romance of living in a hut and learning to cook on a makeshift stove quickly faded. Guided by the village women and their children, this twenty-year-old American who had never made more than instant coffee came eventually to love the people and the food that at first had seemed so foreign. While her husband conducted his clinical study of the native population, Fry entered their world through friendships forged over an open fire. Coming of age in the jungle among the Kekchi and Mopan Maya, Fry learned to teach, to barter and negotiate, to hold her ground, and to share her space—and, perhaps most important, she learned to cook.This is the funny, heartfelt, and provocative story of how Fry painstakingly baked and boiled her way up the food chain, from instant oatmeal and flour tortillas to bush-green soup, agouti (a big rodent), gibnut (a bigger rodent), and, finally, something even the locals wouldn’t tackle: a “mountain cow,” or tapir. Fry’s efforts to win over her neighbors and hair-pulling students offers a rare and insightful picture of the Kekchi Maya of Belize, even as this unique culture was disappearing before her eyes.
How to Cook and Eat in Chinese
by Buwei Yang ChaoA Sampling of Glowing Reviews Tell Why How to Cook and Eat in Chinese is a Classic "Each recipe (and there are hundreds) is lucidly written, the measurements and cooking times as accurate as any starched American home economist could wish for. . . . Having once cooked and eaten in Chinese with Mrs. Chao, one can easily understand why the authors of that great American cookbook, The Joy of Cooking, say, as they disparagingly present in their own book a recipe for Chop Suey, 'To get the feeling of true Chinese food, read Mrs. Buwei Yang Chao's delightful How to Cook and Eat in Chinese.'" -Michael Field, New York Review of Books "Something novel in the way of a cookbook. . . . [It] strikes us as being an authentic account of the Chinese culinary system, which is every bit as complicated as the culture that has produced it". -The New York Times "The Real Deal: I had (and well used) this book for years . . . I love Chinese food, and have read and sampled from dozens of Chinese cookbooks over the years, but this is still my favorite. How To Cook and Eat In Chinese is the real deal." -Amazon Review How to Cook and Eat in Chinese is "more than a cookbook: It is the stage on which Mrs. Chao unfolds a personal, family, and cultural drama." -Janet Theophano, author Eat My Words "Funny! Interesting, unusual and funny. [This is] not just your regular cookbook in form or content. The recipes are good, original and the way the book is written is interesting. [It is] just as interesting to read it for pleasure, as to use as a cookbook." -Amazon Review "There is not a dish in its pages which an American . . . cannot produce, without qualms. . . . As for Mrs. Chao, I would like to nominate her for the Nobel Peace Prize. For what better road to universal peace is there than to gather around the table where new and delicious dishes are set forth, dishes which, though yet untasted by us, we are destined to enjoy and love?" -Pearl S. Buck
How to Cook and Keep on Cooking
by Simon BoyleCooking the basics, with confidence! Have you always wanted to learn how to cook, but don't know where to start? Whether you're intimidated by complex recipes and glossy photographs, or you're a student moving out for the first time, this book will give you the tools you need to gain confidence in the kitchen, and experience the satisfaction of mastering a fundamental life skill. Written in a refreshingly direct and friendly style, this concise handbook covers all bases: equipment, weekly meal planners, how to follow a recipe, basic nutrition, popular cooking techniques and, of course, recipes! The recipes revolve around key ingredients - eggs, pasta, pulses, meats and stocks. With easy to follow instructions, you'll be whipping up full roast dinners, aromatic curries and deliciously sweet desserts, in no time at all. So why not take the first step? Start cooking today!
How to Cook for Beginners: An Easy Cookbook for Learning the Basics (How to Cook)
by Gwyn NovakThe perfect holiday gift for anyone who wants to brush up on their cooking skills!If recipes look like secret codes and boiling an egg might as well be rocket science, How to Cook for Beginners is for you. Easy lessons and delicious recipes teach you everything you need to know to get started in the kitchen. Cooking a whole meal can seem daunting, but with this cookbook for beginners—and a little practice—you can become a skilled home chef.Begin with guides to must-have equipment, a well-stocked pantry, and kitchen safety. Then, master fundamental techniques with recipes designed to teach you dicing, pan cooking, broiling, and more. With this beginner cookbook, you'll build your skills from mixing a simple seasoning blend to roasting a whole chicken (with gravy!). Then, enjoy over 30 other recipes like Speedy Shrimp Sauté, Pasta Bolognese, and Mexican-Style Street Corn Salad.How to cook everything—Discover step-by-step guidance for basic cooking techniques that you can apply to nearly any ingredient or recipe you come across.Tools and tips—Each recipe clearly lists the tools and ingredients you'll need so you can get prepared before you start. You'll even find ways to customize flavors or make prep even easier.Options for every meal—Create quick breakfasts, mouthwatering mains, and delicious desserts—plus snacks, sides, and veggies.Let this guide to cooking for beginners show you: you can cook!
How to Cook for Crohn's and Colitis: More than 200 healthy, delicious recipes the whole family will love
by Brenda RoscherWith simple recipes and easy-to-find ingredients, How to Cook for Crohn's and Colitis is the perfect cookbook for the entire family, and anyone who suffers from IBD. Brenda Roscher provides sound nutritional advice while also showing home cooks how to incorporate this essential information to make healthy — and delicious — choices about which foods to eat, from steak and stuffing to apple pie!Along with tips on dining out, the backstory on organic foods, and reading nutrition labels How to Cook for Crohn's and Colitis provides a feast of recipes, including:Appetizers, soups, and saladsMeat, fish, and pastaSauces, side dishes, condimentsAnd more!While there is no known cure for Crohn's disease or ulcerative colitis, their symptoms can be controlled in part by following the dietary guidelines of the American Dietetic Association in your everyday home. Armed with the right knowledge and creativity, everyone in the family can be healthy and live fully while still enjoying a varied and creative diet.
How to Cook from A–Z: All You Need to Know to Prepare Over 150 Everyday Foods (The Basic Basics)
by Janet MacdonaldGet cooking with this beginner’s reference that covers essential equipment, kitchen staples, illustrated techniques, and easy recipes. This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, breads, and pasta, with advice on how to clean, store, prepare, and cook each entry. Line drawings illustrate techniques such as dicing, slicing, coring fruit, and rubbing in fat, and where appropriate a very simple recipe—such as a basic broth or pie—is included, which allows the reader to develop the skills demonstrated. Entries also cover simple but easily forgotten information such as how to poach an egg and at what temperature to roast a chicken.
How to Cook the Finest Things in the Sea: Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish
by Ari KolenderThe owner of LA's popular Found Oyster and Queen St. restaurants demystifies the art of cooking delicious seafood with straightforward instructions. Named one of Publishers Weekly&’s Top 10 New Cookbook of 2025 Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country&’s best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. With an emphasis on sustainability, How to Cook the Finest Things in the Sea offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbecue Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood. Whether seafood newbie or fanatic, How to Cook the Finest Things in the Sea will guide them through techniques to unlock the dynamic flavors of fish and shellfish.
How to Cook: Building Blocks and 100 Simple Recipes for a Lifetime of Meals: A Cookbook
by Hugh AchesonAn empowering collection of 100 delicious, practical recipes that will teach young adults and kitchen novices all the skills they need to cook for themselves—from a James Beard Award-winning chef and author.Acclaimed chef, TV star, and dedicated father Hugh Acheson taught his teenage daughters that cooking is an essential life skill. But he also knew that people don&’t need to cook like a chef to feed themselves and their friends. Really, they only need to learn a handful of skills to enjoy a lifetime of cooking.So, in How to Cook, Hugh distills the cooking lessons that everyone should master into twenty-five basic building blocks: easy-to-grasp recipes that can turn anyone, young or old, into a confident home cook. Each of these recipes teaches a fundamental skill, such as roasting or whisking together a classic vinaigrette, and each stands alone as a stellar back-pocket basic. After laying the groundwork, Hugh then offers recipes that expand on these foundations, whether it&’s remixing the flavors of one of the basic recipes, or combining a couple of them, to show you how you can produce a lifetime&’s worth of dishes. This is the book Hugh is going to give his kids when they leave home, knowing that with these 100 recipes, they&’ll be prepared to feed themselves for the rest of their lives.
How to Cook: Over 200 essential recipes to feed yourself, your friends & Family
by Annie BellHow to Cook stands out as an excellent stand-alone cookbook that will keep you coming back again and again. Much more than a collection of recipes, the aim of the book is to give the reader the confidence and the tools they need to be independent. After 30 years of cooking professionally, Annie Bell knows which recipes work and which ones don't. In this volume she has assembled her core repertoire of dishes that she would choose to hand down to her children to see them through life. But this is also an indispensable guide for the more experienced cook, with all the essentials in one volume, along with lots of up-to-date alternatives and ideas that reflect Annie's personal style of cooking.
How to Cook: Over 200 essential recipes to feed yourself, your friends & Family
by Annie BellHow to Cook stands out as an excellent stand-alone cookbook that will keep you coming back again and again. Much more than a collection of recipes, the aim of the book is to give the reader the confidence and the tools they need to be independent. After 30 years of cooking professionally, Annie Bell knows which recipes work and which ones don't. In this volume she has assembled her core repertoire of dishes that she would choose to hand down to her children to see them through life. But this is also an indispensable guide for the more experienced cook, with all the essentials in one volume, along with lots of up-to-date alternatives and ideas that reflect Annie's personal style of cooking.
How to Cook: The 100 Essential Recipes Everyone Should Know
by Darina Allen<p>'Darina Allen is Ireland's Delia Smith and Mary Berry rolled into one' - The Times<p> <p>'She is without doubt one of the most important people working in the food world today' - Skye Gyngell<p> <p>We all know cooking from scratch is healthier for our waistlines and our wallets, but pressed for time and inspiration, most of us turn to the same meals again and again. In this accessible and streamlined cookery primer, Darina Allen, of Ireland's world-renowned Ballymaloe Cookery School, shows how simple it is to rustle up delicious and nutritious meals using 25 of the most popular staple ingredients, from eggs and potatoes to tomatoes, rice and pasta. With advice on shopping well, wasting less and the essential equipment every kitchen needs, Darina shares her lifetime of experience to show you how to cook good food time and time again.<p>
How to Create a Sustainable Food Industry: A Practical Guide to Perfect Food (Routledge Studies in Food, Society and the Environment)
by Massimo Marino Melissa Barrett Francesca Brkic Carlo Alberto PratesiThis book presents a practical guide to help businesses navigate the complex topics of sustainability in the food industry. The book takes you on a journey along the food value chain, from farm to fork, exploring key opportunities to increase positive impacts and circularity at each step of the journey. Written by a team of authors with decades of experience in the food industry and academia, it provides guidance on how to analyse sustainability across the value chain and life cycle of a food product and how to design, implement and communicate strategies to customers. Furthermore, the book shows that there are not always straightforward solutions, but rather choices and trade-offs that require an understanding of what is best suited to the product, customers and business in question. It demystifies a variety of topics, such as local sourcing, regenerative agriculture, plant-based protein and the environmental impact of meat production, and draws on a wide range of case studies from across the globe, to provide concrete, real-world examples. While a perfect food system may not exist, informed decisions can go a long way to reshape and transform the food industry as we know it. This book will be of great interest to professionals working in the food and agriculture industries, as well as students and scholars of sustainable food systems and sustainable business.