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The Sorcerer's Apprentices
by Lisa AbendWHAT GOES ON BEHINDTHE SCENES AT ELBULLI?Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià's remarkable cuisine comes to life--with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage--millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires--apprentice chefs--labor at the precise, exhausting work of executing Adrià's astonishing vision. In The Sorcerer's Apprentices: A Season in the Kitchenat Ferran Adrià's elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant's history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland's top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime.Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer's Apprentices also explores the strange evolution--in less than two decades--of a once-maligned profession into a source of celebrity.
The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli
by Lisa AbendWHAT GOES ON BEHINDTHE SCENES AT ELBULLI?Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià's remarkable cuisine comes to life--with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage--millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires--apprentice chefs--labor at the precise, exhausting work of executing Adrià's astonishing vision. In The Sorcerer's Apprentices: A Season in the Kitchenat Ferran Adrià's elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant's history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland's top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime.Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer's Apprentices also explores the strange evolution--in less than two decades--of a once-maligned profession into a source of celebrity.
The Soul of Wine: Savoring the Goodness of God
by Gisela H. Kreglinger★ Publishers Weekly starred review
The Soul of a Chef
by Michael RuhlmanIn his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today. .
The Soup & Bread Cookbook: More Than 100 Seasonal Pairings for Simple, Satisfying Meals
by Beatrice OjakangasFrom one of America's most prolific and beloved cookbook authors comes a compendium of unique recipes for a universally appealing subject. This broad collection of soups, broths, bisques, and chowders ranges from summer coolers and hearty, warming stews to smooth, creamy soups and fiery broths. Marked by their straightforward preparation, accessible ingredients, and original pairings, Ojakangas's collection not only taps into her Scandinavian heritage but into flavorful soups from around the world-there's Swedish Pea, Morroccan Vegetable, Borscht, and Chicken and Dumplings to Feijoida, French Onion, Italian Meatball, and Asian Lemon Ginger.The bread recipes alone could fill a cookbook. Loaves, buns, sticks, and flatbreads are here, along with pretzels, pitas, toasts and focaccias. Organized by season and complemented by evocative photographs, The Soup & Bread Cookbook is an ideal volume for anyone who takes comfort in the essential pleasures of a bowl of soup and warm bread.
The Soup Book: 200 Recipes, Season by Season
by DKMake the most of fresh produce all year round with more than 200 homemade soup recipes organized by season, then by ingredient. The Soup Book is packed with nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in autumn. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have to hand. Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Sure to get your tastebuds tingling, you can discover:- 200 tried-and-tested recipes organized by first by season, then by ingredient.- Every recipe is accompanied by advice on freezing.- Includes a chapter of bread recipes that can be baked to accompany the soups.Each recipe is accompanied by freezing times so that you can prepare your favorite recipes to enjoy later. This updated edition features more photographs to accompany the book&’s refreshed design, along with a brand-new foreword from The Soil Association. A must-have cookbook for cooks looking for inventive ways to avoid waste and use up vegetables or pantry items and budget-conscious cooks looking for nutritious, filling recipes as well as health-conscious cooks looking for recipes that will help them reduce their calorie intake. Make hearty, wholesome, and healthy soups all year round with The Soup Book.
The Soup Book: 200 Recipes, Season by Season
by DKMake the most of fresh produce all year round with 200 homemade recipes for soup and accompaniments, organized by seasonThe Soup Book is packed with plenty of nourishing recipes for every season. Try winter warmers such as parsnip and apple soup or French onion soup, enjoy a light summer lunch of chilled cucumber soup with dill, and make a hearty borscht or pumpkin soup in the fall. The recipes are organized first by season, and then by ingredient, so you can easily find the ideal soup to suit the fresh ingredients you have on hand.Featuring recipes from Raymond Blanc, Dan Barber, Alice Waters, and other supporters of The Soil Association, The Soup Book offers plenty of recipe ideas and inspiration to fill your bowl. Each recipe is accompanied by freezing times so that you can prepare your favorite recipes to enjoy later. This updated edition features brand-new and updated photography to accompany the book's refreshed design.Make hearty, wholesome, and healthy soups year round with The Soup Book.
The Soup Book: Over 800 Recipes
by Louis P. GouyThick and thin soups, hot and cold soups, soups requiring hours to prepare or just minutes. You name it, it's here: lentil, tomato, black bean oxtail, turtle, onion, beet, so much more. Also garnishes for soups. Nearly 800 recipes.
The Soup Cleanse: Eat Your Way to a Clean, Lean, Nourished Body in Less than a Week
by Vivienne Vella Angela BlatteisLose weight, boost energy and feel recharged. The ideal alternative to juicing diets, The Soup Cleanse offers all the natural benefits of whole fruit and vegetables, but with less sugar and more fibre, making it a healthier, gentler and more sustainable way of eating. With more than 50 delicious recipes and easy-to-follow detox programmes, you'll learn how to nourish and purify your body while flooding it with essential nutrients, as you sip your way through wholefood soups packed full of regenerative ingredients.Unlike many other diets, The Soup Cleanse is built on simple, satisfying recipes that won't leave you feeling hungry or deprived, making it accessible and easy to stick to, even for those with the busiest lifestyles. Get ready to rejuvenate, revitalise and reclaim your health - one bowl at a time!'Really nourishing ... incredibly satisfying ... surprisingly hearty' GOOPIncludes:+ 1-day, 3-day and 5-day detox plans+ Wide range of everyday recipes, from breakfast through to dinner+ Hot soups, chilled soups, regenerative broths and cleansing infused waters+ Dairy-free and gluten-free to suit many diets and lifestyles
The Soup Club Cookbook
by Tina Carr Courtney Allison Julie Peacock Caroline LaskowFood-sharing is the hot new thing in the "getting dinner on the table" conversation, and in The Soup Club Cookbook, four busy moms share not only their formula for starting a soup club--which gives you at least three meals every month when you don't have to worry about dinner--but also 150 fantastic recipes for soups and sides and storing tips for stretching those meals across the week. The Soup Club began when four friends (who, between them, have four husbands and ten hungry kids and several jobs) realized that they didn't actually have to cook at home every night to take pleasure in a home-cooked meal. They simply had to join forces and share meals, even if they weren't actually eating them together. Caroline, Courtney, Julie, and Tina happen to be neighbors, but a soup club is for anyone: colleagues, a group of workout buddies, a book club. All you need are a few people who simply want to have more home-cooked food in their lives.In a soup club each person takes a turn making soup--and sometimes other dishes for sides or for when everyone needs a break from soup, so if a club has four people, in a month each person will have dinner delivered three times--a dish that can start as a full meal and stretch into more dinners or lunches or even morph into a sauce. Soup is forgiving, versatile, and perfect for sharing; it can be spiced to taste, topped elaborately or not at all, and dressed up or down. It travels well and reheats beautifully. The Soup Club Cookbook also has dozens of tips for cooking in quantity and for tailoring soup to individual tastes and needs. Here, too, are simple guidelines for starting your own soup club, anecdotes, and a few cautionary tales that will inspire anyone to share food and eat well. Recipes include quick and easies, classics, twist on favorites, and dozens of flavor-rich new crowd pleasers: * Carrot Coconut and Chicken Chili, * Senegalese Peanut Soup * Faux Ramen * Red Lentil Curry Soup * Potato Cheddar Soup * Sun Dried Tomato Soup * Jeweled Rice Salad * Cheddar Cornbread, * Summer Corn Hash * Soy Simmered Chicken Wings
The Soup Mix Gourmet
by Diane Phillips375 Short-Cut Recipes Using Dry and Canned Soups to Cook Up Everything from Delicious Dips and Sumptuous Salads to Hearty Pot Roasts and Homey Casseroles.
The Soup Sisters Cookbook: 100 Simple Recipes to Warm Hearts . . . One Bowl at a Time
by Pierre A. Lamielle Sharon Hapton100 recipes arranged by season, The Soup Sisters Cookbook gives you heartwarming soups to prepare and share throughout the year. The Soup Sisters Cookbook showcases scrumptious recipes from the "souper volunteers" of the Soup Sisters and recipes from many of Canada's top celebrity chefs--including Michael Stadtlander, Bonnie Stern, Lucy Waverman, Massimo Capra, Anna Olson, Michael Bonacini and Elizabeth Baird. With 100 recipes arranged by season, The Soup Sisters Cookbook is certain to appeal to soup-lovers everywhere! Soup Sisters are a Calgary-based non-profit enterprise founded in 2009. They are dedicated to making a tangible difference to the lives of women and children in need. Soup Sisters believe in the power of soup and the nutrition, comfort and warmth that the gift of soup can bring. This belief has resonated quickly and profoundly with communities across Canada, who come together through their local Soup Sisters events to cook, share and donate soup, to women's shelters in their community. The Soup Sisters' growing network has over 4,500 supporters, who collectively donate over 8,000 bowls of soup every month--over 75,000 bowls of soup have been donated to date.
The Soup Sisters Family Cookbook: More than 100 Family-friendly Recipes to Make and Share with Kids of All Ages
by Sharon Hapton Gwendolyn RichardsThe third cookbook in the bestselling Soup Sisters series, filled with treasured family recipes for you to make and share at home.Sharon Hapton started Soup Sisters in 2009, as a means of providing nutritious, delicious and comforting soup to women and children in need. What began as a single chapter in Calgary, Canada, has now spread to over 20 cities across North America. And with the recently launched Souper Kids program, children ages 8 to 17 are learning how to give back, too, and how to make a real difference in the lives of families who need it the most. In this compilation cookbook, the third in the bestselling Soup Sisters series, the focus is firmly on family. The Soup Sisters Family Cookbook is aimed at bringing loved ones together—in the kitchen, at the table, and as part of a wider community. The recipes inside will inspire you to do just that—be it by discovering a beloved family recipe passed down through generations, or by trying out one of the simpler soups aimed at getting budding young soup makers into the kitchen. Inside this collection you will find recipes for wholesome classics like Chicken Noodle and Italian Wedding alongside imaginative, kid-inspired creations like Dragon Soup, Cheeseburger Soup and Green Monster Soup. More than 100 contributors have shared soups for this book, including volunteers, home cooks, and chefs such as Yotam Ottolenghi, Nigella Lawson, Michael Smith, Elizabeth Baird, Anna Olson and Curtis Stone, as well as celebrity “souper” kids Logan Guleff, Abby Major, Zac Kara, and Skylar and Chloe Sinow! Filled with easy-to-follow recipes, and the wonderful stories behind them, The Soup Sisters Family Cookbook will bring warmth and inspiration to your family’s kitchen.
The Soup Sisters and Broth Brothers Cookbook
by Sharon HaptonThe follow up to 2012's bestselling The Soup Sisters Cookbook (over 35,000 copies sold), with more than 100 new soup recipes from "souper" volunteers and celebrity chefs. The Soup Sisters and Broth Brothers Cookbook showcases delicious recipes from Soup Sisters volunteers and from many top celebrity chefs--including Yotam Ottolenghi, Curtis Stone, Lidia Bastianich, Rob Feenie, Susur Lee, Michael Smith, Anna Olson, and Mark McEwan. With more than 100 recipes arranged by season, including vegetarian, vegan, and gluten-free options, The Soup Sisters and Broth Brothers Cookbook gives you enough heartwarming soup recipes to prepare and share throughout the year. Soup Sisters is a Calgary-based non-profit enterprise founded in 2009. It organizes multiple volunteer soup-making events across the country every month to produce soup for women, children, and youth in need. Soup Sisters believes in the power of soup and the nutrition, comfort, and warmth that the gift of soup can bring. As well as working with women's shelters, Soup Sisters also operates Broth Brothers, which focuses on work with youth crisis centers across the country, providing support to young men who are working to support themselves. The Soup Sisters' growing network of supporters collectively cook up more than 10,000 servings of soup every month.
The Soup and Bread Cookbook: More Than 100 Seasonal Pairings For Simple, Satisfying Meals
by Beatrice OjakangasMore than one hundred delectable and satisfying soup and bread pairings from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas When eating out, Beatrice Ojakangas&’s mother told her, you could never go wrong ordering soup. And then, of course, there should be bread to go with it. Beatrice has been sampling soup ever since, and in The Soup and Bread Cookbook the James Beard Cookbook Hall of Famer takes us along on her &“soup travels,&” giving us delicious tastes from throughout the world and teaching us how to make them at home. International yet rooted in the rhythm of the Minnesota seasons—ranging from the cool, refreshing soups of summer to hearty winter fare—these soups, stews, and chowders take their inspiration from farmers&’ markets and local organic grocery stores: real ingredients, always, and irresistible flavors. Whether it&’s a basic broth or stock or a long-simmering vegetable-filled stew, there is a bread to go along—enough to fill a cookbook on their own, in fact. Here we have new potato spring pea soup together with chive-dill batter bread, or spicy mango melon soup with lemon poppy seed muffins, or super-simple salmon chowder with sour rye buns, or good old chicken and dumpling soup with Dutch raisin bread—or perhaps your craving is satisfied with Asian lemon-ginger soup with sesame sunflower breadsticks, or Avgolemono soup with pita bread, or Polish Easter soup with sourdough rye, or Brie and apple soup with fougasse. Whatever your palate desires, The Soup and Bread Cookbook will, as The Splendid Table suggests, &“banish the Campbell&’s from your cupboard forever.&” Pull up a chair. Open the book. Soup&’s on!
The Soupbox Cookbook: Sensational Soups for Healthy Living
by Jamie Taerbaum Dru MeltonWholesome, healthy soup recipes from the founders of a beloved Chicago eatery—most requiring as little as fifteen minutes to prepare!From the chef and founders of the Soupbox restaurant—which was voted the Best Soup in Chicago on Citysearch and featured on Rachael Ray’s Tasty Travels—this cookbook features both creative and traditional soups, stews, and chowders from old favorites to great new recipes to try. All the 125 soups included are wholesome and nourishing for the whole family, and most of them take as little as fifteen minutes of prep time. Try the Rosemary Chicken Dumpling Soup for a new twist on a traditional favorite, or the Magnificent Mushroom and Barley Soup, light and healthy yet satisfying and packed with Vitamin B. You’ll also find Latin and Asian flavors, adapted to become new family favorites including the Spicy Mayan Chicken Enchilada Fiesta. The book features multiple vegan, gluten-free, and low-sodium options, too—for happy eating with health in mind.
The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
by Aliza GreenThe award-winning chef invites you into her kitchen to share her time-tested techniques for making dozens of soups, bisques, chowders, and purées.Soup, beautiful soup—the most basic of cooked foods, the universal cure-all, a nourishing way to use small amounts of food or leftovers, a dish that can always be stretched to feed more . . . From the basic foundation of stocks to the older, European-inspired concoctions, such as Zuppa Pavese and French Onion Soup, Aliza Green outlines the origins, ingredients, and steps necessary to create a warm and satisfying culinary experience every time. Explore more than 100 soup recipes, plus variations on each one, from all over the world, and in every style of soup you might want to eat. Recipes include:Hungarian Woodlands Mushroom Soup with Sour Cream and PaprikaTuscan Pappa al PomodoroSenegalese Peanut and Yam Puree with GingerProvencal Soupe au Pistou with Savoy Cabbage, White Beans, and LeeksWild Salmon Chowder with Sweet Corn & Gold PotatoesTom Kha Gai (Thai Chicken Coconut Soup)Cream of Cauliflower with Nutmeg and ChivesKerala Red Lentil Soup (vegan)Vietnamese Pho Soup with Beef BrisketCaribbean Callalou Soup with Crabmeat and CoconutAccompanied by Steve Legato’s clearly detailed, full-color photography, your soup making success will be effortless. Inside you’ll find a wide-ranging collection of recipes to suit every palate including seafood, poultry, pork, beef, vegan and vegetarian formulas, and a wealth of information you will use over and over again in your culinary endeavors.
The Sourdough School: Maked Delicious & Healthy Bread At Home
by Vanessa Kimbell'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
The Sourdough School: Nourishing the gut & the mind
by Vanessa Kimbell'It is impossible to read this book without wanting to scuttle off into the kitchen.' Nigella Lawson Foreword by Tim SpectorThe benefits of sourdough are well known - the slow fermentation process creates a healthier and lighter dough that is easier to digest - but until now they have been mainly linked to bread. If it rises, however, it can be made with sourdough, and in this ground-breaking new book, Vanessa Kimbell focuses on sweet sourdough bakes that not only nourish the gut but also improve your mood. Using a variety of flours, including chestnut, spelt and einkorn, as well as blends you can make up yourself, the classic recipes and new ideas for flavour combinations cover everything from cakes, tarts and biscuits, to doughnuts, brioche and pretzels, and rely on natural sweetness wherever possible. Recipes include Morello Cherry Shortbread, Chocolate, Tangerine & Pistachio Cakes, Carrot & Walnut Cake, Doughnuts and Mille-feuille as well as vinegars, compotes, cultured creams, butters and ghee. There is even Chocolate, Almond & Hazelnut Spread and Sourdough Vanilla Ice Cream. Vanessa also explains how sourdough helps to maintain the health and diversity of your gut microbiome. From understanding the benefits of having diversity in your diet to the amazing work of enzymes, this book is about understanding the connection between our food, gut microbiome and the potential impact on our mental health. New studies are unveiling links between the microorganisms in our gut and our mood and behaviour, and Vanessa is at the forefront of this research. 'Britain's queen of sourdough.' - Telegraph'Vanessa Kimbell wants to change the bread we eat, one loaf at a time. She's the real deal: a total inspiration.' - Diana Henry 'Just five years ago if someone said to you that they were writing a book about sourdough bread and mental health you would have thought they needed psychiatric help. Today nobody is laughing as the latest science tells us that microbes are the key link between food and the health of our mind and bodies.' - Tim Spector, author of The Diet Myth
The Sourdough School: Nourishing the gut & the mind
by Vanessa Kimbell'It is impossible to read this book without wanting to scuttle off into the kitchen.' Nigella Lawson Foreword by Tim SpectorThe benefits of sourdough are well known - the slow fermentation process creates a healthier and lighter dough that is easier to digest - but until now they have been mainly linked to bread. If it rises, however, it can be made with sourdough, and in this ground-breaking new book, Vanessa Kimbell focuses on sweet sourdough bakes that not only nourish the gut but also improve your mood. Using a variety of flours, including chestnut, spelt and einkorn, as well as blends you can make up yourself, the classic recipes and new ideas for flavour combinations cover everything from cakes, tarts and biscuits, to doughnuts, brioche and pretzels, and rely on natural sweetness wherever possible. Recipes include Morello Cherry Shortbread, Chocolate, Tangerine & Pistachio Cakes, Carrot & Walnut Cake, Doughnuts and Mille-feuille as well as vinegars, compotes, cultured creams, butters and ghee. There is even Chocolate, Almond & Hazelnut Spread and Sourdough Vanilla Ice Cream. Vanessa also explains how sourdough helps to maintain the health and diversity of your gut microbiome. From understanding the benefits of having diversity in your diet to the amazing work of enzymes, this book is about understanding the connection between our food, gut microbiome and the potential impact on our mental health. New studies are unveiling links between the microorganisms in our gut and our mood and behaviour, and Vanessa is at the forefront of this research. 'Britain's queen of sourdough.' - Telegraph'Vanessa Kimbell wants to change the bread we eat, one loaf at a time. She's the real deal: a total inspiration.' - Diana Henry 'Just five years ago if someone said to you that they were writing a book about sourdough bread and mental health you would have thought they needed psychiatric help. Today nobody is laughing as the latest science tells us that microbes are the key link between food and the health of our mind and bodies.' - Tim Spector, author of The Diet Myth
The Sourdough School: The ground-breaking guide to making gut-friendly bread
by Vanessa Kimbell'Master the art of sourdough with Vanessa and you will learn how to look after your own gut microbes and health.' - Tim Spector, author of The Diet Myth At her renowned Sourdough School, Vanessa has taught countless students the secrets of this healthy, more easily digestible bread, and now she has compiled her teachings for the home baker. From creating your own starter from scratch, you'll then move on to basic breadmaking techniques, before progressing to using sprouted grains and experimenting with flavours to produce Fig and Earl Grey and Cherry Plum loaves. With step-by-step photography, detailed instructions, specialist advice and Vanessa's indispensable encouragement, The Sourdough School celebrates the timeless craft of artisan baking.
The Sous Vide Cookbook
by The Williams-Sonoma Test KitchenJump on the vacuum-sealed bandwagon with this guide that demystifies the French cooking technique that has taken the culinary world by storm. From one of the most trusted names in cooking comes this introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts. Sample recipes include: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeño-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle–Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.
The Sous Vide Recipe Book
by Norma MillerSous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide. Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows.Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.
The Sous Vide Recipe Book
by Norma MillerSous vide is a method of cooking food in vacuum-sealed pouches in a water bath at an accurately determined temperature. This enables the food to be cooked evenly, retaining the juices and aromas which are often lost by traditional cooking methods. Meat, in particular, becomes tender and succulent when cooked in a sous vide.Professional chefs such as Heston Blumenthal have favoured this form of cooking for some time and featured it on their TV shows.Now manufacturers are making water baths available at affordable prices for cooking at home so that all of us can benefit from this new method of cooking.
The South American Table
by Maria Baez KijacAward-winning collection of 450 authentic recipes from South America.