Cooking For Jeffrey

📒Cooking For Jeffrey ✍ Ina Garten

✏Book Title : Cooking for Jeffrey
✏Author : Ina Garten
✏Publisher : Clarkson Potter
✏Release Date : 2016-10-25
✏Pages : 256
✏ISBN : 9780804187039
✏Available Language : English, Spanish, And French

✏Cooking for Jeffrey Book Summary : For America’s bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves—and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food. Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy. From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.

✏Book Title : Cooking in the Shaker Spirit
✏Author : James Haller
✏Publisher : Smith/Kerr Assoc Llc
✏Release Date : 2006
✏Pages : 204
✏ISBN : 0971761531
✏Available Language : English, Spanish, And French

✏Cooking in the Shaker Spirit Book Summary : The book is a celebration of what authors call the oldest New American cooking.

✏Book Title : The Food Lab Better Home Cooking Through Science
✏Author : J. Kenji López-Alt
✏Publisher : W. W. Norton & Company
✏Release Date : 2015-09-21
✏Pages : 938
✏ISBN : 9780393249866
✏Available Language : English, Spanish, And French

✏The Food Lab Better Home Cooking Through Science Book Summary : A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

📒Beyond The Great Wall ✍ Jeffrey Alford

✏Book Title : Beyond the Great Wall
✏Author : Jeffrey Alford
✏Publisher : Artisan Books
✏Release Date : 2008-05-01
✏Pages : 376
✏ISBN : 9781579655631
✏Available Language : English, Spanish, And French

✏Beyond the Great Wall Book Summary : WINNER OF THE 2009 JAMES BEARD FOUNDATION INTERNATIONAL COOKBOOK AWARD WINNER OF THE 2009 IACP BEST INTERNATIONAL COOKBOOK AWARD A bold and eye-opening new cookbook with magnificent photos and unforgettable stories. In the West, when we think about food in China, what usually comes to mind are the signature dishes of Beijing, Hong Kong, Shanghai. But beyond the urbanized eastern third of China lie the high open spaces and sacred places of Tibet, the Silk Road oases of Xinjiang, the steppelands of Inner Mongolia, and the steeply terraced hills of Yunnan and Guizhou. The peoples who live in these regions are culturally distinct, with their own history and their own unique culinary traditions. In Beyond the Great Wall, the inimitable duo of Jeffrey Alford and Naomi Duguid—who first met as young travelers in Tibet—bring home the enticing flavors of this other China. For more than twenty-five years, both separately and together, Duguid and Alford have journeyed all over the outlying regions of China, sampling local home cooking and street food, making friends and taking lustrous photographs. Beyond the Great Wall shares the experience in a rich mosaic of recipes—from Central Asian cumin-scented kebabs and flatbreads to Tibetan stews and Mongolian hot pots—photos, and stories. A must-have for every food lover, and an inspiration for cooks and armchair travelers alike.

✏Book Title : The Complete Idiot s Guide to Asian Cooking
✏Author : Annie Wong
✏Publisher : Elsevier
✏Release Date : 2002
✏Pages : 315
✏ISBN : 0028643844
✏Available Language : English, Spanish, And French

✏The Complete Idiot s Guide to Asian Cooking Book Summary : Using Thai, Vietnamese, Korean, Japanese and Chinese dishes, spices, rice, noodles and techniques, you too can create an Asian feast. This book includes techniques and tools, tips for shopping in an Asian market and more than 150 salads, main dishes and desserts.

✏Book Title : Jeffrey Saad s Global Kitchen
✏Author : Jeffrey Saad
✏Publisher : Ballantine Books
✏Release Date : 2012-03-20
✏Pages : 260
✏ISBN : 9780345532183
✏Available Language : English, Spanish, And French

✏Jeffrey Saad s Global Kitchen Book Summary : FLAVORS FROM AROUND THE WORLD. NO PASSPORT REQUIRED. Cilantro and chili peppers are Mexican royalty. Oregano and basil have defined Italian foods for centuries. And nothing recalls the tastes of India more than cumin and coriander. Anything from a plain chicken breast to a fresh-from-the-ocean fillet can be transformed into dozens of different ethnic dishes, and chef Jeffrey Saad is just the person to show you how. In his cookbook debut, Saad—restaurateur and star of the Cooking Channel’s United Tastes of America—takes you on an international tour to celebrate and savor the flavors of the globe without ever leaving your kitchen. Journeying through popular culinary hotspots from France, Italy, and Spain to India, Southeast Asia, and the Middle East, Saad breaks down the core spices that define each region’s cuisine and showcases scrumptious recipes inspired by these global palates. In addition to salads, soups, and sandwiches, Jeffrey Saad’s Global Kitchen includes • tantalizing tapas, from Crustless Sweet Onion and Potato Spanish Tart to Crab Tostadas with Fire-Roasted Chiles and Wild Mushroom Bruschetta with Shaved Parmesan • healthful—and delicious—vegetarian dishes, including Butternut Squash and Allspice Risotto, White Bean Soup with Rosemary Pesto, and Sweet and Spicy Chinese Long Beans • a carnivore’s delight, including Smoked Paprika Buttermilk Fried Chicken, Beef Bourguignonne, Pork Chops with Carmelized Apples and Arugula, and Jeffrey’s signature Harissa Steak Sandwich (featured on The Next Food Network Star) • fish lovers’ fare, from Lobster Pot Pie and Grilled Tilapia in Spicy Asian Broth to Five-Spice Shrimp Sliders and Turmeric-Grilled Scallop Pitas • sinful desserts, including Almond-Orange-Chocolate Biscotti and Nutella Crepes • Plus—sections on extremely delicious tacos and burritos, the bodacious beauty (and versatility) of the egg, and a multitude of pasta pleasures—with mouthwatering color photos throughout Written with Saad’s showstopping passion for food and seasoned with helpful sidebars and cooking essentials, this easy-to-use recipe guide is a melting pot of culinary wisdom. Whether you like savory or sweet, keeping it mild or kicking up the heat, Jeffrey Saad’s Global Kitchen shows you how to eat globally and cook locally with gourmet-quality results. From the Trade Paperback edition.

📒Gourmet Cooking In The Wild ✍ Jeffrey Altschul

✏Book Title : Gourmet Cooking in the Wild
✏Author : Jeffrey Altschul
✏Publisher :
✏Release Date : 2011-11-20
✏Pages :
✏ISBN : 0983903719
✏Available Language : English, Spanish, And French

✏Gourmet Cooking in the Wild Book Summary :

✏Book Title : Adventures in Jewish Cooking
✏Author : Jeffrey Nathan
✏Publisher : Three Rivers Press
✏Release Date : 2002
✏Pages : 255
✏ISBN : 0609610686
✏Available Language : English, Spanish, And French

✏Adventures in Jewish Cooking Book Summary : Presents 150 innovative recipes for both original dishes and traditional kosher fare, including Latin beef brisket chimichurri, banana cake with strawberry-marsala compote, and new versions of such classics as latkes and honey cake.

📒Jeffrey S Favorite 13 Ghost Stories ✍ Kathryn Tucker Windham

✏Book Title : Jeffrey s Favorite 13 Ghost Stories
✏Author : Kathryn Tucker Windham
✏Publisher : NewSouth Books
✏Release Date : 2004-05-01
✏Pages : 186
✏ISBN : 9781603061117
✏Available Language : English, Spanish, And French

✏Jeffrey s Favorite 13 Ghost Stories Book Summary : This is the first anthology of the author’s own favorite ghost stories from the highly successful Jeffrey series of books that began in 1969 with “13 Alabama Ghosts and Jeffrey.” Hundreds of thousands of these books have been sold. The present volume includes 13 of the best of Mrs. Windham’s stories, representing mysterious and supernatural doings from Alabama, Georgia, Tennessee, and Mississippi. Most of the stories are related to historical places and sometimes to historical people.

📒Bread ✍ Jeffrey Hamelman

✏Book Title : Bread
✏Author : Jeffrey Hamelman
✏Publisher : John Wiley & Sons
✏Release Date : 2012-12-10
✏Pages : 478
✏ISBN : 1118132718
✏Available Language : English, Spanish, And French

✏Bread Book Summary : A guide to the art of breadmaking explains complex techniques while offering recipes for such breads as sourdoughs, brioche, flat breads, and French breads.