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Making Artisan Pasta
Making handmade, home-made pasta has never been easier!
The Butcher's Apprentice
The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
Field Guide to Produce
At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world! The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini. When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you’ve found its photograph. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest. This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping—and dinner—will never be the same again!
The Magic of Spice Blends
Annotation Aliza Green provides a fully-illustrated guide to spices, creating 50 spice blends, and 50 recipes using flavor profiles from around the world.
Field Guide to Herbs & Spices
Field Guide to Herbs & Spices will forever change the way you cook. With this practical guide—including full-color photographs of more than 200 different herbs, spices, and spice mixtures—you’ll never again be intimidated or confused by the vast array of spices available. Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook. Meals will never be the same again!
Field Guide to Meat
At last, a field guide to identifying and selecting more than 200 different cuts and kinds of meat, from beef and poultry to game and cured meat! An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available. This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared. Trips to the butcher’s aisle will no longer be intimidating, and you’ll never end up with a cut that’s too tough for dinner.
Starting with Ingredients: Baking
Starting with Ingredients: Baking is Aliza Green's follow-up to her first magnum opus, Starting with Ingredients. In this second volume, she shares her in-depth knowledge of baking ingredients. From aged cheeses and alcohols to yeast and yogurt, this ambitious book features 62 chapters, each focusing on a single essential baking ingredient. More than 350 recipes explore each ingredient's history, culture, and uses, demonstrating the broad range of culinary possibilities for each. The recipes are imaginative but accessible, clear, and easy-to-follow. Each chapter's notes reflect Chef Green's many years as a pioneering female chef in Philadelphia, her extensive travels, including a childhood spent living and traveling in places from Mexico to Brazil and Ireland to Israel, and working stints in kitchens from Bologna, Italy, to San Juan, Puerto Rico. Including more than 150 sidebars and other informative sections, Starting with Ingredients: Baking gives readers plenty of tips and facts about how foods look and behave differently in a variety of culinary scenarios.
The Fishmonger's Apprentice
An ocean of fish and seafood preparation techniques at your fingertips!In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before.Inside, you'll find:- Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more- Extensive interviews with seafood experts as they share their old-world, classic skills- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefsWhether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!
Georges Perrier Le Bec-fin Recipes
An upscale user-friendly collection of some of Le Bec-Fin's most famous haute-cusine dishes as well as some newer recipes. 120 recipes for both classic French cusine and Bistro cooking are contained in this book.
Field Guide to Seafood
At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more! With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer! This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item. Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it!
