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Matzah Ball Soup
by Joan RothenbergRosie discovers why there are always four different kinds of matzah balls in the soup. Passover matzah ball Soup
Matty Matheson: A Home Cookbook
by Matty MathesonThe acclaimed New York Times–bestselling author, chef, and star of FX’s The Bear returns with an even bigger book that is all about quality home cooking.Matty returns with 135 of his absolute favorite recipes to cook at home for his family and friends, so you can cook them for the people you love. Home Style Cookery is his definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion show-stoppers (roasts, smoked meats, and desserts). It starts with basics like Molasses Bread in an Apple Juice Can, Beef and Bone Marrow Stock, Kitchen Sink Salad, Thanksgiving Stuffing Butternut Squash, and the tallest Seven-Layer Dip you have ever seen. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. And it closes with bangers like Fish Sticks with Kewpie Tartar Sauce, Salt Crust Leg of Lamb and Yukon Golds with Creamed Spinach, Texas-Style Prime Rib, T-bone Steak and Fine Herb Chimichurri, and Lobster Thermidor with Bearnaise and Salt and Vinegar Chips. It even has desserts like his wife Trish’s Chocolate Chip Cookies and Creme Caramel. In Home Style Cookery, Matty shares his bold style of cooking. Along with beautiful photographs of Matty’s dishes and his farm, this book is filled with signature recipes that are equal parts approachable and tasty. Matty’s first book shared his culinary story, Home Style Cookery will help you build yours.
Matty Matheson: A Cookbook
by Matty MathesonThe acclaimed chef, New York Times bestselling author, and executive producer and actor on The Bear redefines cooking&’s iconic trinity: soups, salads, and sandwiches.Chances are you&’ve eaten a soup, salad, or sandwich in the past day (or maybe all three). This trio makes up so many of our meals but is rarely given the attention it deserves–until now. Matty Matheson, known for his bold, innovative flavors, has created a cookbook that will revolutionize how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty&’s signature twists on the classics, delivered with minimal effort for maximum flavor.Find your favorite combination by mixing and matching dishes like:Soups: Giant Meatball Soup; Crab Congee; Creamy Sausage Soup with Rapini and Tortellini; Caldo de PolloSalads: Everyone&’s Mom&’s Macaroni and Tuna Salad; Griddled Salami Panzanella Salad; Peaches with Goat Cheese, Mint, Honeycomb, Olive Oil, and EspelleteSandwiches: Cubano; Italian Combo; Sun Warmed Tomato Sandwich; Banana Bread French Toast with Fried Egg, Peameal Bacon, and Maple SyrupPacked with character, personal stories, scrumptious recipes, and vivid photographs of a day-in-the-life with Matty and his family, Soups, Salads, Sandwiches will have you fearlessly whipping up your own combinations in the kitchen.
Matty Matheson: A Cookbook
by Matty MathesonKnown from Viceland and Just a Dash, the acclaimed chef shares personal stories and memories of the food that defined him in this bestselling cookbook. Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. This is a very personal cookbook, full of essays and headnotes that share Matty’s life—from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a collection of recipes from one of today’s most beloved chefs.A New York Times BestsellerAn Esquire Best Cookbook of 2018
Matty Matheson: A Cookbook
by Matty MathesonNEW YORK TIMES BESTSELLER • The acclaimed chef, actor, and executive producer of The Bear redefines cooking&’s iconic trinity: soups, salads, and sandwiches.Chances are you&’ve eaten a soup, salad, or sandwich in the past day (or maybe all three). This trio makes up so many of our meals but is rarely given the attention it deserves–until now. Matty Matheson, known for his bold, innovative flavors, has created a cookbook that will revolutionize how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty&’s signature twists on the classics, delivered with minimal effort for maximum flavor.Find your favorite combination by mixing and matching dishes like: Soups: Giant Meatball Soup in Beefy Tomato Broth; Crab Congee; Creamy Sausage Soup with Rapini and Tortellini; Caldo de PolloSalads: Everyone&’s Mom&’s Macaroni and Tuna Salad; Griddled Salami Panzanella Salad; Peaches with Goat Cheese, Mint, Honeycomb, and Olive OilSandwiches: Cubano; Italian Combo; Sun Warmed Tomato; Banana Bread French Toast with Fried Egg, Peameal Bacon, and Maple SyrupPacked with character, personal stories, 126 scrumptious recipes, and vivid photographs of a day-in-the-life with Matty and his family, Soups, Salads, Sandwiches will have you fearlessly whipping up your own combinations in the kitchen.
Matt Tebbutt's Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes
by Matt TebbuttWe all know that a little bit of what you fancy does you good. In Guilty Pleasures, Matt Tebbutt takes your sneaky treats, like peanut butter, cream cheese, coffee and even booze, and puts them centre stage in 130 fun and delicious recipes. Enjoy great food such as tea-smoked chicken, raspberry cream cheese brownies, peanut butter ice cream, vodka-marinated steak, wide-awake chilli, Marmite potatoes, rum cupcakes with Baileys frosting and so much more. In a world where we have so many serious things to worry about, a bit of mild indulgence shouldn't be one of them. Like all guilty pleasures, a little bit of sin has never really been a bad thing... has it? This is pleasure on a plate!
Matt Kramer on Wine: A Matchless Collection of Columns, Essays, and Observations by America’s Most Original and Lucid Wine Writer
by Matt KramerOenophiles know: Matt Kramer is one of the worlds most distinguished and insightful writers on wine. Author of the classic book Making Sense of Wine, Kramer has written about the subject for 32 years-and his full-page column in Wine Spectator has appeared in every issue for the last 14 years. The time is ripe for a retrospective, and here it is, covering topics from terroir to glassware to the various grapes and regions and personalities. Most of the essays are drawn from his work in Wine Spectator and The New York Sun, along with excerpts from his books. The material remains fresh, vibrant, and compulsively readable.
Matt Hoover's Guide to Life, Love, and Losing Weight: Winner of "The Biggest Loser" TV Show
by Sheri R. Colberg Matt HooverNo one says losing weight is easy, but Matt Hoover is here to tell you that if he can do it, you can, too. Matt began gaining weight in college, depressed after failing to achieve the high standards he had set for his wrestling career. By the time he reached 340 pounds he had given up on college, wrestling, and his first marriage. When he was cast on NBC's The Biggest Loser, he had no idea how much his life (or his waist size) was about to change. With the help of exercise physiologist Sheri R. Colberg, Ph.D., Matt separates weight-loss facts from fiction, describes his workout routine, and offers advice on choosing healthy yet satisfying foods. Matt has experienced first-hand the emotional challenges of being overweight and knows how life changes when the pounds begin to fall off. He speaks candidly on sex, divorce, and a new life with his wife, Suzy, whom he met on The Biggest Loser. Honest and full of sage, no-nonsense advice, this book is sure to inspire and guide anyone who wants to lose a few pounds or completely transform his or her body and life.
Matsutake Worlds (Studies in Social Analysis #12)
by Lieba Faier and Michael J. HathawayThe matsutake mushroom continues to be a highly sought delicacy, especially in Chinese, Japanese, and Korean cuisine. Matsutake Worlds explores this mushroom through the lens of multi-species encounters centered around the matsutake’s notorious elusiveness. The mushroom’s success, the contributors of this volume argue, cannot be accounted for by any one cultural, social, political, or economic process. Rather, the matsutake mushroom has flourished as the result of a number of different processes and dynamics, culminating in the culinary institution we know today.
Matilda & The Ramsay Bunch: Tillys Kitchen Takeover:
by Matilda RamsayInspired by the third series of hit CBBC cookery show Matilda & The Ramsay Bunch and the family's adventures around California, comes the first cookbook from Tilly Ramsay, including 60 simple, delicious recipes and nourishing recipes to make at home for family and friends - plus tips and tricks from Tilly's superstar chef dad, Gordon. Start your day the Tilly way, with a nourishing Smoothie Bowl, followed by some Vitamin Packed Power Balls for a late morning pick-me-up. Cool down mid-afternoon with a Fro-Yo Cooler, followed by some Lean Machine Chicken and Super Light Raspberry Macaroons. Impress all your friends with a Green Goodness Picnic or throw a fun-filled Ramsay-style Feast of Pulled Pork and Smokey American Beans, with Surprise Rainbow Cake and Hollywood Raspberry Fizz for dessert!The book will encourage Tilly's fans, tweens & teens to start cooking and have some fun with easy-to-follow recipes, that can be enjoyed by all.Chapters will include: Brunch; Sleep-over Feasts; Cook Your Own Dinner; Health Kick; Big Bakes.
Matilda & The Ramsay Bunch: Tilly's Kitchen Takeover:
by Matilda RamsayInspired by the third series of hit CBBC cookery show Matilda & The Ramsay Bunch and the family's adventures around California, comes the first cookbook from Tilly Ramsay, including 60 simple, delicious recipes and nourishing recipes to make at home for family and friends - plus tips and tricks from Tilly's superstar chef dad, Gordon. Start your day the Tilly way, with a nourishing Smoothie Bowl, followed by some Vitamin Packed Power Balls for a late morning pick-me-up. Cool down mid-afternoon with a Fro-Yo Cooler, followed by some Lean Machine Chicken and Super Light Raspberry Macaroons. Impress all your friends with a Green Goodness Picnic or throw a fun-filled Ramsay-style Feast of Pulled Pork and Smokey American Beans, with Surprise Rainbow Cake and Hollywood Raspberry Fizz for dessert!The book will encourage Tilly's fans, tweens & teens to start cooking and have some fun with easy-to-follow recipes, that can be enjoyed by all.Chapters will include: Brunch; Sleep-over Feasts; Cook Your Own Dinner; Health Kick; Big Bakes.
Math for the Professional Kitchen
by The Culinary Institute of America Laura Dreesen Michael Nothnagel Susan WysockiThe book is a valuable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.
Math Principles for Food Service Occupations (Fifth Edition)
by Anthony J. Strianese Pamela P. StrianeseMath Principles for Food Service Occupations teaches students that the understanding and application of mathematics is critical for all food service jobs, from entry level to executive chef or food service manager. All the mathematical problems and concepts presented are explained in a simplified, logical, step by step manner. Now out in the 5th edition, this text is unique because it follows a logical step-by-step process to illustrate and demonstrate the importance of understanding and using math concepts to effectively make money in this demanding business. Part 1 trains the student to use the calculator, while Part 2 reviews basic math fundamentals. Subsequent parts address math essentials in food preparation and math essentials in food service record keeping while the last part of the book concentrates on managerial math. Learning objectives and key words have also been expanded and added at the beginning of each chapter to identify key information, and case studies have been added to help students understand why knowledge of math can solve problems in the food service industry. The content meets the required knowledge and competencies for business and math skills as required by the American Culinary Federation.
Matcha Meets Macaron: Sweet Treats with an Asian Flair
by Lisa HeFrom the winner of Food Network’s Christmas Cookie Challenge comes this festive collection of delights to make and share with those you love. Lisa He’s baking adventures began in college to relieve stress, but macarons caught her eye, captured her imagination, and set her on a path to pair exquisite confections with flavors from her childhood. Now she shows you how to make dozens of versatile cookies and other diverse desserts for joyful occasions year-round. Start with Red Bean Puff Pastry Cookies, Persimmon Pecan Biscotti, and other beginner-friendly bakes. Explore the rich, colorful world of macarons, including Matcha White Chocolate and Honey Brie Chili Crisp fillings, with expert guidance on variations, modifications, and troubleshooting. Ace Browned Butter Miso Cookies, Ube Melting Moments, other drop cookies, and decorating sugar cookies like a pro. Then create showstoppers, from Matcha Caramels and Thai Milk Tea Cream Puffs to Vietnamese Coffee Pavlova and Yuzu Raspberry Crème Brûlée. Gorgeous photography offers vibrant inspiration, while process shots guide you, step by step, through important techniques. Life is short, so bake it sweet!
Mastering the Zone
by Barry SearsEveryone from Madonna to Howard Stern to the cast of Baywatch is in "the Zone" -- and now "Zone"-favorable cuisine is tastier than ever! Dr. Barry Sears, author of the No.1 New York Times bestseller and health phenomenon, The Zone (more than 600,000 hardcover copies sold!), is back with an exciting new book teeming with tantalizing recipes and insightful information that will deepen readers' understanding of this revolutionary health and fitness program that has become the regimen of the '90s.Flying in the face of conventional dietary thinking, and after years of comprehensive scientific research, Dr. Sears discovered that "eating fat doesn't make you fat." His phenomenally successful first book, The Zone, introduced the world to to groundbreaking health plan that for hundreds of thousands of readers has become the magic key to maintaining a consistent level of physical and mental well-being -- a healthful state known as "The Zone." Now Dr. Sears takes his breakthrough scientific discoveries and stunning success a step further with Mastering the Zone, which not only presents delicious, completely original Zone-favorable recipes that are easy to prepare and taste as good as they are good for you, but also offers a practical guide to fine-tuning your place in the Zone.From entrees to appetizers to desserts, there is something here for every taste and every occasion. Appearing throughout is Dr. Sears' enlightening new information for readers interested in educating themselves further about the Zone -- the health regimen that succeeds where millions of others have not.
Mastering the Zone
by Barry Sears NoneEveryone from Madonna to Howard Stern to the cast of Baywatch is in "the Zone" -- and now "Zone"-favorable cuisine is tastier than ever! Dr. Barry Sears, author of the No.1 New York Times bestseller and health phenomenon, The Zone (more than 600,000 hardcover copies sold!), is back with an exciting new book teeming with tantalizing recipes and insightful information that will deepen readers' understanding of this revolutionary health and fitness program that has become the regimen of the '90s.Flying in the face of conventional dietary thinking, and after years of comprehensive scientific research, Dr. Sears discovered that "eating fat doesn't make you fat." His phenomenally successful first book, The Zone, introduced the world to to groundbreaking health plan that for hundreds of thousands of readers has become the magic key to maintaining a consistent level of physical and mental well-being -- a healthful state known as "The Zone." Now Dr. Sears takes his breakthrough scientific discoveries and stunning success a step further with Mastering the Zone, which not only presents delicious, completely original Zone-favorable recipes that are easy to prepare and taste as good as they are good for you, but also offers a practical guide to fine-tuning your place in the Zone.From entrees to appetizers to desserts, there is something here for every taste and every occasion. Appearing throughout is Dr. Sears' enlightening new information for readers interested in educating themselves further about the Zone -- the health regimen that succeeds where millions of others have not.
Mastering the Zone
by Barry Sears NoneEveryone from Madonna to Howard Stern to the cast of Baywatch is in "the Zone" -- and now "Zone"-favorable cuisine is tastier than ever! Dr. Barry Sears, author of the No.1 New York Times bestseller and health phenomenon, The Zone (more than 600,000 hardcover copies sold!), is back with an exciting new book teeming with tantalizing recipes and insightful information that will deepen readers' understanding of this revolutionary health and fitness program that has become the regimen of the '90s.Flying in the face of conventional dietary thinking, and after years of comprehensive scientific research, Dr. Sears discovered that "eating fat doesn't make you fat." His phenomenally successful first book, The Zone, introduced the world to to groundbreaking health plan that for hundreds of thousands of readers has become the magic key to maintaining a consistent level of physical and mental well-being -- a healthful state known as "The Zone." Now Dr. Sears takes his breakthrough scientific discoveries and stunning success a step further with Mastering the Zone, which not only presents delicious, completely original Zone-favorable recipes that are easy to prepare and taste as good as they are good for you, but also offers a practical guide to fine-tuning your place in the Zone.From entrees to appetizers to desserts, there is something here for every taste and every occasion. Appearing throughout is Dr. Sears' enlightening new information for readers interested in educating themselves further about the Zone -- the health regimen that succeeds where millions of others have not.
Mastering the Instant Vortex Plus: A Practical Guide to the 7-in-1 Air Fryer and All Its Functions
by James O. FraioliDive into each of the seven basic functions of the Instant Vortex Plus 7-in-1 Air Fryer Oven—air fryer, roasting, broiling, baking, reheating, dehydrating, and rotisserie. Pick up a copy of Mastering the Instant Vortex Plus if you're looking for quick and easy tips; advice for first-timers about safety, care, and cleaning; or a detailed explanation of the science behind each function so you can take charge of creating any recipe you want with one of Instant Pot's newest appliances. Before you even purchase your Instant Pot Vortex Plus, author James O. Fraoili's guide will teach you how this appliance can improve your time in the kitchen, allow you to better understand how each function and accessory works, and will highlight the best aspects of the Instant Vortex Plus so you can make the most of your purchase. Make an informed purchase, hit the ground running, and make cooking easier, faster, and more enjoyable for you and your family!
Mastering the Instant Pot: A Practical Guide to Using "The Greatest Kitchen Tool of All Time"
by Jenny DorseyBefore you even purchase your Instant Pot (called “the greatest kitchen tool of all time” by Prevention), Chef Jenny Dorsey’s guide will teach you how to choose the best multicooker for your home, better understand what functions you need, and how to maximize the best aspects of every version of the Instant Pot so you can make the most of your purchase. Dive into each of the seven basic functions and four advanced functions of the Instant Pot—pressure cooker, rice cooker, slow cooker, steam, yogurt maker, sauté/brown, keep warm, cake maker, sterilize, sous vide, and pressure can—with detailed explanations on the science behind each function so you can take charge of creating any recipes you want. Make an informed multicooker purchase, hit the ground running, and make cooking easier, faster, and more enjoyable for you and your family!
Mastering the Grill: The Owner's Manual for Outdoor Cooking
by Andrew Schloss David JoachimThis comprehensive grilling guide features 350 surefire recipes, hundreds of tips and techniques, as well as how-to illustrations and mouthwatering photos.Grilling is a science, and it’s only when you understand the science of grilling that you can transform it into an art. In Mastering the Grill, acclaimed cookbook authors and veteran grill masters go beyond the usual advice to teach you the secrets—and science—of grilling.This extensive guide explains numerous grill types and tools as well as the hows and whys of wood, charcoal, gas, and electric. A chapter on mastering ingredients teaches everything from the cuts of meat to the particulars of proteins, fats, produce, and more. The encyclopedic range of recipes covers meat, poultry, seafood, and vegetables—with everything from burgers, steaks, and ribs to lobster tails, turducken, eggplant rollatine, and grilled banana splits.
Mastering the Grill: Reference to Go
by Andrew Schloss David JoachimThe authors of the New York Times–bestselling Mastering the Grill present a quick reference guide featuring fifty recipes plus loads of essential tips.In Mastering the Grill, Andrew Schloss and David Joachim—two acclaimed cookbook authors and veteran grill masters—created the definitive guide to the art and science of grilling. Now they have distilled the most essential knowledge, along with fifty of their best recipes, for this convenient reference ebook.
Mastering the Art of Vegan Cooking: Over 200 Delicious Recipes and Tips to Save You Money and Stock Your Pantry
by Dan Shannon Annie ShannonAnnie and Dan Shannon, the authors of Betty Goes Vegan, are back. In their new book, they show readers how to cook creatively and thriftily with recipes, sidebars, and tips on stocking a pantry and using ingredients creatively. Most recipes result in leftover ingredients and servings that can be reused in multiple ways, reducing waste in your kitchen while keeping your meals fresh and flavorful. Inspired by the recipes and cost-saving techniques used during the Depression and World War II and paying a vegan homage to Julia Child, The Shannons have figured out how to get the most out of what you've already invested so that you can spend less and get more. With recipes like Korean Kimchi BBQ Burgers, Vegan Yankee Pot Roast, Not-cho Everyday Chili Dogs, and Savannah Pecan Pies, MASTERING THE ART OF VEGAN COOKING offers a way to make eating vegan both affordable and delicious.
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
by Anya Von BremzenA James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy--and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.
Mastering the Art of Southern Vegetables
by Cynthia Graubart Nathalie DupreeThe authors of the James Beard Award-winning Mastering the Art of Southern Cooking serve up side dishes with vegetables taking center stage. Building on their reputation as James Beard Award winners, Dupree and Graubart have excerpted their best vegetable recipes (plus added some new ones) in this timely collection. Organized alphabetically by vegetable, each section begins with instructions on how to prepare and cook the vegetable and is followed by favorite new and classic recipes. Also included are a selection of vinaigrettes and sauces, plus a roasting chart for an array of vegetables. &“Those like me who aren&’t full-time vegetarians but definitely eat more greens than meat will love the 120 recipes in this book, each of which takes advantage of vegetables native to the South . . . All in all, I was quite impressed with Mastering the Art of Southern Vegetables. It caters to a good variety of cooking expertises, offering simple recipes that are perfect for an everyday dinner as well as more complex ones for the experienced cook looking to change up their veggie repertoire. Many recipes are perfect for families where not everyone eats meat, as they are savory enough to stand in for a meat main and flavorful and interesting enough to convert veggie skeptics.&” —Organic Authority &“An excellent cookbook for the less experienced cook looking for useful information on vegetables and on how to cook them . . . presented with a bit of southern flair.&” —Portland Book Review
Mastering the Art of Southern Cooking
by Cynthia Graubart Nathalie DupreeThis definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes. In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South&’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.