Otros libros que te pueden interesar

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  America's Best BBQ—Homestyle -...

  Paul Kirk, Ardie A. Davis

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  Take your backyard cookouts to a new level. “Davis and Kirk explore the world of competition barbecue and share tips and recipes straight from the champs.” —The Edwardsville Intelligencer 
   
  It began with one simple question: What do championship barbecuers love to cook for themselves, when there are no rules but the simple laws of physics and basic chemistry? With more than thirty years of barbecue contest experience apiece, Ardie A. Davis, professional barbecue judge and barbecue historian extraordinaire, and KC Baron of Barbeque Paul Kirk, with a slew of awards under his belt—including seven world championships—were just the guys to ask it. 
   
  America’s Best BBQ—Homestyle collects the best backyard cookout recipes from people who have gone pro. Some of the recipes are former competition winners that have earned a constant place at the family table. Others are foods that teams like to make (and share) while they tend their fires on contest day. A few are old family recipes passed down for generations. And some are even the result of ingenious experiments in the kitchen and at the grill. Most are easy. All are sure to win the hearts of friends and neighbors at your next family cookout. 
   
  Also included are tips and advice on everything from meal prep to gadgets, some basics to get you started, a few tall tales from the pits, and tons of photos of the dishes and the pitmasters who make them. This is the only book you need to become “the envy of the subdivision, the pride of the campground, and the host with the most at the next tailgate party” (The Self Taught Cook).

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  The Fishmonger's Apprentice

  Aliza Green

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  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!

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  The Essential Air Fryer Cookbook...

  Laurie Fleming

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  Discover how effortless air frying can be with this beginner's cookbook Satisfy your cravings for classic fried foods—without all the oil, calories, or mess. Designed for air fryers with frying baskets, this essential cookbook is filled with beginner-friendly recipes that will have you preparing healthy versions of family favorites in no time.What sets this air fryer cookbook apart:Air fryer authority—Make classic fried foods with confidence, courtesy of reliable cooking charts that list quantity, time, temperature, and quick prep tips, ensuring success even if you're a frying novice.Clear guidance—Learn how to maintain your air fryer with step-by-step instructions that illuminate every function so you're ready to safely bake, roast, or steam your way to a delicious meal.Simple recipes—Indulge in 75 delectable dishes that are easy to make, regardless of how much air frying experience you have.Whip up healthy meals that still sizzle with The Essential Air Fryer Cookbook for Beginners.

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  The Wine Lover's Kitchen -...

  Fiona Beckett

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  Over 70 recipes that showcase delicious ways of cooking with wine – the magic ingredient.
  
  Author Fiona Beckett is the Guardian's wine writer. She is also a cookery writer and a contributing editor to Decanter and Fork magazines and a leading authority on food and wine matching.
  
  In this beautifully photographed book, featuring more than 70 delicious recipes, she expands on the idea that cooking with wine is an easy way to make meals special. Included is a detailed introduction to wine, plus a section covering '10 Things You Need to Know About Cooking with Wine'. Each dish also includes a wine pairing to ensure every meal will be a perfect marriage of food and wine.
  
  Starting with Soups, Salads & Appetizers, there are recipes such as Warm Scallop Salad with Crispy Pancetta and Parsnip Crisps, Radicchio and Blue Cheese Salad. The next chapter, Pasta and Grains, includes Sticky Pork Mac'n'Cheese and Slow-cooked Ragu. Fish & Seafood has recipes for Moules Mariniéres with Muscadet and Fine Wine Fish Pie. Meat and Chicken features a classic Coq Au Vin and a delicious Duck Casserole with Red Wine, Cinnamon and Olives.
  
  Try some of the surprisingly good recipes in the Vegetable Dishes and Pulses/Legumes section such as Caponata and Chestnut, Mushroom and Madeira Tarts. The book rounds off with delightful Sweet Things & Baking with Peaches in Prosecco and Chocolate & Cabernet Pots, then concludes with Sauces, Butters & Relishes.

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  The British Table - A New Look...

  Colman Andrews

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  From a James Beard Award–winning author, a fresh take on traditional recipes from England, Scotland and Wales.  The British Table: A New Look at the Traditional Cooking of England, Scotland, and Wales celebrates the best of British cuisine old and new. Drawing on a vast number of sources, both historical and modern, the book includes more than 150 recipes, from traditional regional specialties to modern gastropub reinventions of rustic fare. Dishes like fish pie, braised brisket with pickled walnuts, and a pastry shop full of simple, irresistible desserts have found their way onto modern British menus—delicious reminders of Britain’s culinary heritage. The book blends these tradition-based reinventions by some of the finest chefs in England, Scotland, and Wales with forgotten dishes of the past worthy of rediscovery.   “Colman Andrews[‘s] writing changes the way I cook, and I look forward to every book. The British Table is no exception.” –Alice Waters, founder of Chez Panisse and The Edible Schoolyard   “Leafing through these beautiful pages of unfussy food, I find myself wanting to cook everything, eat everything—or just climb on the first plane to England.” –Ruth Reichl, former editor-in-chief of Gourmet and author of My Kitchen Year   “Both a lovely and a loving book.” –Nigella Lawson, host of Simply Nigella and author of the award-winning cookbook, How to Be a Domestic Goddess   Colman Andrews is the recipient of eight James Beard Awards, including the 2010 Cookbook of the Year award for The Country Cooking of Ireland. A founding editor of Saveur, he is the author of several books on food.

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  The Family Affair Cookbook

  Geoffrey Mark, Kathy Garver

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  The Family Affair Cookbook by Kathy “Cissy” Garver with Geoffrey Mark is a tasty trip to the elegant retro-recipes of the 1960s! Not only does Kathy share the culinary secrets of Mr. French’s kitchen as well as those of the great restaurants of the era, but she shares warm and poignant memories of working on one of the classic sitcoms of all time. Included are recipes from Kathy’s own kitchen and many never-before published photos from her private collection. Whether you are a Family Affair fan or a lover of good food, this book is for you!

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