How to Make Everything Taste Better
Author: Sara Moulton
Publisher: Time Inc. Books
In Sara Moulton's Home Cooking 101, Sara helps answer that eternal question, "What's for dinner?" This must-have resource combines 150-plus all-new recipes with time-tested methods that elevate meals from everyday to extraordinary. Sara guides readers every step of the way, from including detailed instructions in every recipe to ensure the dish comes out perfectly every time to tips about selecting ingredients and balancing flavors. Bright color photographs and straightforward techniques show how easy it is to build flavors in a pan for a one-dish dinner, bake seafood in parchment for a quick healthy meal, and turn fresh seasonal produce into scene-stealing side dishes. Readers will find recipes to please every palate, including a whole chapter of vegetarian and vegan options. Enjoy fresh-tasting classics such as Sautéed Lemon Chicken with Fried Capers, Steak with Pickled Salsa Verde, and No-Knead Walnut Rosemary Bread, along with inspired new dishes such as Smashed Crispy Jerusalem Artichokes and Seared Scallop Salad with Spicy Watermelon Vinaigrette. Home Cooking 101 also features contributions from some of Sara's favorite fellow chefs, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young. Sara's signature mix of energy and warmth makes this invaluable resource a joy to cook from, proving that even a quick weeknight meal can be fun and easy.
How to Make Everything Taste Better
Author: Sara Moulton
Publisher: Oxmoor House
The ultimate everyday cookbook you'll turn to again and again. Like her mentor Julia Child, Sara Moulton believes that with the right guidance anyone can become a good cook. After all, great home cooking is in the details. Having the proper tools, understanding temperature and cooking time, and knowing how to balance flavors are simple skills that elevate everyday meals. In Sara Moulton's Home Cooking 101, Sara teaches readers how to a make good dish taste even better. This invaluable guide is packed with essential techniques, expert tips, and practical advice to sharpen your sense of taste and cultivate confidence in the kitchen. With wit and wisdom, Sara guide readers through the fundamentals, then offers 150 hit recipes to illustrate, step-by-step, the time-tested methods that make each so delicious. You'll learn to navigate your stove, season like a pro, and add umami to a dish while discovering new ideas for weeknight dinners. A stellar cast of guest chefs — including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Joanne Chang, and Marc Vetri — also contribute favorite recipes and in-depth lessons on everything from successful stir-frying to choosing the right steaks. Approachable for beginners and inspiring for home cooks of all levels, this is a cookbook you'll want to keep handy on your kitchen shelf.
Author: Sara Moulton,Joanne Lamb Hayes
Publisher: Clarkson Potter
Introduces two hundred recipes for quick and easy dinners, including hearty soups and sandwiches, ethnic dishes, and vegetable plates, along with suggestions for using supermarket ingredients and stocking a pantry.
Author: Sara Moulton
Publisher: Simon and Schuster
Sara Moulton may be a professional chef and television personality, but she’s also a working mother who has to get dinner on the table for her husband and kids every night. In Sara Moulton’s Everyday Family Dinners, she shares more than two hundred new family-tested, family-pleasing recipes. Whether you’re new to the kitchen or just looking for a way to spice up your recipe repertoire, Sara’s carefully tested recipes are a great place to start. Chicken Saltimbocca with Artichoke Sauce is a welcome change of pace, while Oven-Fried Fish Sticks are a lighter update of a kid-friendly classic. If you’re looking to experiment with new ingredients and cuisines without venturing beyond your local grocery, the Korean-inspired Clay Pot Vegetable Stew and Sara’s take on Vietnamese Bahn Mi make it easy to try global flavors. For a quick, pulled-from-the-pantry meal, try Polenta Lasagna or BLT and Egg Pie. Shake things up and serve appetizers like Pork Sliders, Asian Style, and Manchego-Stuffed Figs Wrapped in Bacon for dinner, or declare Sandwich Night and serve Picadillo Sloppy Joes. If you have a vegetarian in the family or you’re just trying to economize, flip to the chapter on vegetarian mains for recipes for delicious and nutritious fare like Tortilla Pizza or Rustic Potato and Greens Pie. For dessert there’s Butterscotch Pudding Cake, Warm Chocolate Cheesecake, and much more. And finally, on Sunday, when you have a little more time to cook, there is a chapter for comfort food that will cure the end-of-the-weekend blues and get the week started right. Perhaps most important to the overscheduled home cook, Sara’s recipes help you cook smarter, faster, and cleaner. Each recipe lists cooking and preparation times, and easy-to-follow instructions streamline the process by integrating prep and cleanup into each step. Sidebars on shopping, storing, preparing, and serving share the tips Sara has collected over many years of answering questions from home cooks across the country. Creative, crowd-pleasing, and fuss free, the recipes in Sara Moulton’s Everyday Family Dinners make family dinner a pleasure for everyone.
Author: Sara Moulton,Charles Pierce
Presents over two hundred of the author's favorite recipes for hors d'oeuvres, soups, salads, main dishes, pasta, vegetables and side dishes, desserts, and beverages for breakfast, lunch, and dinner.
Recipes, Techniques, and Tricks from America's Greatest Cooks
Author: Adam D. Roberts
Publisher: Artisan Books
Presents recipes, tips, and techniques from chefs, including how to properly dress a salad, bake a no-fail piecrust, and eliminate wasteful food practices.
Fresh Ideas for Lunches on the Go!
Author: J. M. Hirsch
Publisher: Simon and Schuster
Longing for more than yet another limp salad? Tired of tussling with the kids over junk food lunch kits? Sounds like you’ve got the lunch box blues. J. M. Hirsch has the fix. But it isn’t a cookbook. Because when it comes to lunch, nobody has time to break out a recipe to bang out a brown bag special. Busy people need lunch ideas. Lots of them. And those ideas need to be healthy, fast, easy, affordable, and delicious. That’s what Beating the Lunch Box Blues is—an idea book to inspire anyone daunted by the daily ordeal of packing lunch. Jammed with nearly 200 photos and more than 500 tips and meals, this book is designed to save families time, money, and their sanity. Whether you want to jazz up a grilled cheese, turn leftover steak into a DIY taco kit, or make pizza “sushi,” Hirsch has it covered. And because the best lunches often are built from the leftovers of great suppers, he has also included 30 fast and flavorful dinner recipes designed to make enough for tomorrow, too. Crazy good stuff like short ribs braised in a Rosemary-Port Sauce, Hoisin-Glazed Meatloaf, and kid-friendly classics such as Turkey Sloppy Joes and American Chop Suey. With ideas this easy and this delicious, there’s no reason to let the lunch box blues get you down.
How to Select, Prep, Slice, Dice, and Masterfully Cook Vegetables from Artichokes to Zucchini
Author: Cara Mangini
Publisher: Workman Publishing
Winner, IACP Cookbook Awards for Single Subject and People's Choice. The skills of butchery meet the world of fresh produce in this essential, inspiring guide that demystifies the world of vegetables. In step-by-step photographs, “vegetable butcher” Cara Mangini shows how to break down a butternut squash, cut a cauliflower into steaks, peel a tomato properly, chiffonade kale, turn carrots into coins and parsnips into matchsticks, and find the meaty heart of an artichoke. Additionally, more than 150 original, simple recipes put vegetables front and center, from a Kohlrabi Carpaccio to Zucchini, Sweet Corn, and Basil Penne, to a Parsnip-Ginger Layer Cake to sweeten a winter meal. It’s everything you need to know to get the best out of modern, sexy, and extraordinarily delicious vegetables.
Beautiful, Casual Spreads for Every Occasion
Author: Shelly Westerhausen
Publisher: Chronicle Books
This visual cornucopia of a cookbook is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation. Helpful advice includes tips on portioning, picking surfaces and vessels, pairing complementary textures and flavors, plus a handy chart featuring board suggestions for a variety of occasions (from holiday parties to baby showers). Platters and Boards is an inspiring resource for throwing unforgettable get-togethers.
Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between
Author: America's Test Kitchen (Firm)
Publisher: America's Test Kitchen
Veganism is going mainstream. The benefits of consuming fewer animal products appear frequently in the news, and public figures and celebrities have openly embraced the tenets of a vegan diet, bringing it further into the food consciences of baby boomers, millennials, and postmillennials alike. Whether exploring a vegan diet for health, environmental, or political reasons, more and more people are looking to get hearty, plant-based meals onto their table. But eating vegan can seem overwhelming- Will it be flavorful? Satisfying? Easy to make? And it's easy to rely on processed foods. America's Test Kitchen addresses head-on what intimidates people- finding great-tasting and filling vegan protein options, cooking without dairy, preparing different whole grains and vegetables, and even baking. With more than 200 vibrant, foolproof recipes including proper day-starters, "cheesy" pizza you'll actually want to eat, filling vegetable-and-grain bowls, new dinner favorites, appetizers, DIY staples, and the ultimate birthday cake, this cookbook has something satisfying for everyone--the committed vegan or simply those looking to freshen up their cooking.
Make Your Own Condiments and Essentials - Tastier, Healthier, Fresh Mayonnaise, Ketchup, Mustard, Peanut Butter, Salad Dressing, Chicken Stock, Chips and Dips, and More!
Author: Erin Coopey
"Learn how to make your own pantry staples with this essential handbook, including the condiments, nut butters, salad dressings, stocks, relishes, and dips you like to keep in stock. Homemade foods from scratch always taste better; just try a spoonful ofcreamy, eggy, from-scratch mayonnaise, and you'll swear off the salty bland commercial stuff for good! The Kitchen Pantry Cookbook shows you how to make your own foods to have on hand for your favorite meals. Avoid the high fructose corn syrup, the extrasalt, the trans fats, the modified food starch, and the unpronounceable preservatives, and tailor the recipes to avoid the ingredients your family is allergic to. Each recipe features easy substitutions whenever possible, as well as the best way to storethe finished product"--
Author: Marjorie Winslow
Publisher: NYR Children's Collection
Category: Juvenile Fiction
Presents playful recipes for such dishes as "Wood Chip Dip, " "Seesaw Salad, " "Roast Rocks, " and "Pencil Sharpener Pudding, " to be prepared for and enjoyed by dolls.
Simple, Fresh Meals Perfect for Every Day
Author: Corinne Trang
Publisher: American Diabetes Association
The Asian Flavors Diabetes Cookbook is the first book that takes the naturally healthy recipes and meals of Asian cuisine and crafts them specifically for people with diabetes. Authored by Corinne Trang, who was dubbed by The Washington Post "the Julia Child of Asian cuisine," this unique collection of recipes will be attractive to anyone with diabetes looking for a fresh approach to diabetes-friendly cooking. With more than 125 recipes, this compilation of simple comfort foods from all over Asia will include classics such as wontons and fresh spring rolls, and more contemporary recipes like garden tomatoes and mixed greens salad tossed in an Asian-inspired dressing blending soy sauce, sesame oil, and wasabi. The recipes are nutritionally sound, with plenty of fresh vegetables and complex flavors using readily available ingredients, and they rely on healthy cooking techniques such as steaming, stir-frying, braising, and grilling. The book will open with shopping and stocking techniques, including tips on building a basic pantry of Asian ingredients. Then readers will find recipes covering everything from soups and stews to meat and poultry. Each recipe will be broken down with easy step-by-step instructions, as well as menu ideas for serving one, two, four, or more. An added benefit will be a chapter titled “On The Go, Bento!” which shows how leftovers and ready-made sides can be quickly assembled into an on-the-go lunch. Filled with a wide variety of vegetables, whole grains, and protein-based dishes, readers will discover countless new flavors to enjoy with their family. With meails inspired by Chinese, Japanese, Korean, and Southeast Asian food cultures, the Asian Flavors Diabetes Cookbook will become a “go-to” book for Asian-inspired diabetes-friendly meals.
How to Behave in the Modern World and Why Bother
Author: Jeremiah Tower
Publisher: Farrar, Straus and Giroux
An authoritative and witty guide to modern table manners for all occasions by one of the world's most acclaimed chefs and restaurateurs Table Manners is an entertaining and practical guide to manners for everyone and every occasion. Whether you are a guest at a potluck or the host of a dinner party, a patron of your local bar or an invitee at a state dinner, this book tells you exactly how to behave: what to talk about, what to wear, how to eat. Jeremiah Tower has advice on everything: food allergies, RSVPs, iPhones, running late, thank-yous, restaurant etiquette, even what to do when you are served something disgusting. With whimsical line drawings throughout, this is "Strunk and White" for the table.
Author: Linda Carucci
Tips, techniques, shortcuts, sources, inspiration, and answers to frequently asked questions, plus one hundred triple-tested recipes to make you a better cook. Theres no one more qualified than Linda Carucci to reveal the insider secrets and shortcuts that professional chefs use every day. More than just a cookbook, in the ten years since the first edition of Cooking School Secrets for Real World Cooks has made its way into the hands of forty thousand cooks across the United States, this has become an indispensable go-to guide for internal doneness temperatures, what to look for in cooking equipment, and which cooking methods bring out the best in which foods. Each of the one-hundred-plus recipes was tested at least three times, each time by a different cook unprecedented for a cookbook. Recipe testers comments and feedback inspired the books widely praised Sidebars and Recipe Secrets scattered throughout: Whats that green tinge on my potatoes? (Solanine . . . and its toxic.) How can I prepare risotto for company without being held hostage in the kitchen? (Learn restaurant chefs tips and techniques in Secrets to Successful Risotto.) Whats the fuss about all these different salts? (Join Linda as she takes you on a guided tasting of todays most commonly used cooking saltsand spills the beans about why chefs have certain favorites.) Youll appreciate the authors warmth and expertise as a teacher as she takes you step by step through the preparation of classics like Roasted Stuffed Turkey with Pan Gravy, My Grandmothers Baked Stuffed Manicotti with Twenty-Minute Tomato Sauce, and Apple Crisp with Bourbon and SpIce Cream. And then its on to sensational show-stoppers such as Paella with Shellfish, Sausage, and Chicken; Double-Crusted Timpano with Fusilli, Ricotta, and Tender Little Meatballs; and White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis.
New Techniques, Extraordinary Flavor
Author: Peter Reinhart
Publisher: Ten Speed Press
In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.
100 Great American Chefs Share Recipes They Cherish
Author: Michael J. Rosen
Collects one hundred favorite recipes by such top chefs as Ming Tsai, Lidia Bastianich, and Emeril Lagasse, providing for a range of meals and traditions and offering accompanying stories about why each is special to its contributor.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
Putting the foods you love back on the table We've revamped over 175 feel-good favorites (like creamy Macaroni and Cheese, Meat and Cheese Lasagna, and Fudgy Brownies) including 50 comfort-food restaurant favorites from the likes of The Cheesecake Factory (New York-Style Cheesecake), Olive Garden (Fettuccini Alfredo), Chili's (Nachos), and Au Bon Pain (Cinnamon Rolls) slashing thousands of calories and hundreds of grams of fat along the way. How did we do it? We put flavor first and used our test kitchen experience, smart ingredient substitutions (no fake fats or artificial sweeteners allowed), and innovative cooking techniques to make comfort food that you'll actually be comfortable eating. Comfort Food Makeovers isn't simply a collection of these tested and perfected recipes; it's an arsenal of fat and calorie-cutting strategies you can put to use. Use them to transform your own recipes into better tasting food that's better for you. We include a list of our key go-to ingredients that helped lighten or add flavor to the recipes in the book, as well as the essential equipment we found ourselves using again and again as we developed the recipes over time. Dramatic before and after counts for calories, grams of fat, and grams of saturated fat appear with each recipe, and full nutritional information for the recipes is provided at the back of the book.
The Ultimate Guide to Kitchen Knives—How to Buy Them, Keep Them Razor Sharp, and Use Them Like a Pro
Author: Chad Ward
Publisher: Harper Collins
Why are most of us so woefully uninformed about our kitchen knives? We are intimidated by our knives when they are sharp, annoyed by them when they are dull, and quietly ashamed that we don't know how to use them with any competence. For a species that has been using knives for nearly as long as we have been walking upright, that's a serious problem. An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables. If you can fold a paper airplane, you can sharpen your knives better than many professionals. Veteran cook Chad Ward provides an in-depth guide to the most important tool in the kitchen, including how to choose the best kitchen knives in your price range, practical tutorials on knife skills, a step-by-step section on sharpening, and more——all illustrated with beautiful photographs throughout. Along the way you will discover what a cow sword is, and why you might want one; why chefs are abandoning their heavy knives in droves; and why the Pinch and the Claw, strange as they may sound, are in fact the best way to make precision vegetable cuts with speed and style. An Edge in the Kitchen is the one and only guide to the most important tool in the kitchen.
Author: Lidia Matticchio Bastianich
The best-loved and most-admired of all America’s television cooks today, Lidia Bastianich, now gives us her most generous, instructive, and creative cookbook. The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations. Here are more than 200 fabulous new dishes that will appeal both to Lidia’s loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. • She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate). • She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. • She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients–whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. • She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday’s bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce. • She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family’s favorite recipes for chicken and a beautiful balsamic-glazed roast turkey. • And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal. Lidia’s warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking. From the Hardcover edition.