An Edge In The Kitchen
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Author |
: Chad Ward |
Publisher |
: Harper Collins |
Total Pages |
: 246 |
Release |
: 2010-12-14 |
ISBN-10 |
: 9780062043733 |
ISBN-13 |
: 0062043730 |
Rating |
: 4/5 (33 Downloads) |
Synopsis An Edge in the Kitchen by : Chad Ward
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 |
: John McReynolds |
Publisher |
: Rizzoli Publications |
Total Pages |
: 258 |
Release |
: 2019-03-12 |
ISBN-10 |
: 9780847864546 |
ISBN-13 |
: 0847864545 |
Rating |
: 4/5 (46 Downloads) |
Synopsis Stone Edge Farm Kitchen Larder Cookbook by : John McReynolds
Focusing on ten ingredients, this book will enliven and inspire the way you harvest, shop, stock your pantry, and cook for everyday meals and special occasions. Celebrating the bounty of the estate's organic kitchen garden, groves, and olive orchard, the Stone Edge Farm Kitchen Larder Cookbook makes the ultimate gift for cooks looking for new creative and efficient means to make the most of abundance and is a thoughtful, practical inspiration for building one's own repertoire of versatile staples and resourceful dishes combining delicious and dependable larder recipes with fresh, seasonal ingredients. Divided into chapters around ten classic ingredients--Lemons and Citrus, Herbs, Garlic, Potatoes, Tomatoes, Peppers, Figs, Quince, Olives and Olive Oil, and Grapes--seventy-five delectable recipes show readers how to prepare pantry staples, such as preserves, infused oils, and conservas, and then how to use those same products and ingredients in fully composed seasonal cocktails, dishes, and desserts for family meals and entertaining. Recipes include: Warm Olives with Preserved Lemon, Stone Fruit Salad with Onions, Wild Pecans, and Black Garlic Dressing, Potato and Green Garlic Ravioli, Herb-Crusted Fillet of Beef with Red Wine Jus, and Honey Sage Whiskey Sour. Step-by-step photographs guide the reader through preservation techniques and recipes and inspire with views of finished and composed dishes and scenery from wine country.
Author |
: Sara Forte |
Publisher |
: Ten Speed Press |
Total Pages |
: 254 |
Release |
: 2012-08-28 |
ISBN-10 |
: 9781607741152 |
ISBN-13 |
: 1607741156 |
Rating |
: 4/5 (52 Downloads) |
Synopsis The Sprouted Kitchen by : Sara Forte
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
Author |
: Hiromitsu Nozaki |
Publisher |
: National Geographic Books |
Total Pages |
: 0 |
Release |
: 2013-01-25 |
ISBN-10 |
: 9781568364902 |
ISBN-13 |
: 1568364903 |
Rating |
: 4/5 (02 Downloads) |
Synopsis Japanese Kitchen Knives by : Hiromitsu Nozaki
Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force, and illustrates these lessons by working with ingredients familiar to western readers, like carrots and rainbow trout. Color photos and Nozaki’s commentary further clarify the process, and the pictures are taken from the chef’s perspective for easier understanding (most other books take photos from the reverse perspective). Each technique is accompanied by recipes that require its use, and all recipes are very simple, using easy-to-acquire ingredients. Other sections include a look at artisanal Japanese knife — making and information on sharpening, storing and identifying the variety of Japanese knives. Specialty knives are shown on location, from the unique unagi eel knife in an unagi specialty restaurant to the colossal tuna filleting knife in Tsukiji fish market.
Author |
: Cheryl Lu-Lien Tan |
Publisher |
: Hachette Books |
Total Pages |
: 248 |
Release |
: 2011-02-08 |
ISBN-10 |
: 9781401396565 |
ISBN-13 |
: 1401396569 |
Rating |
: 4/5 (65 Downloads) |
Synopsis A Tiger in the Kitchen by : Cheryl Lu-Lien Tan
"Starting with charred fried rice and ending with flaky pineapple tarts, Cheryl Lu-Lien Tan takes us along on a personal journey that most can only fantasize about--an exploration of family history and culture through a mastery of home-cooked dishes. Tan's delectable education through the landscape of Singaporean cuisine teaches us that food is the tie that binds." --Jennifer 8. Lee, author of The Fortune Cookie Chronicles After growing up in the most food-obsessed city in the world, Cheryl Lu-Lien Tan left home and family at eighteen for America--proof of the rebelliousness of daughters born in the Year of the Tiger. But as a thirtysomething fashion writer in New York, she felt the Singaporean dishes that defined her childhood beginning to call her back. Was it too late to learn the secrets of her grandmothers' and aunties' kitchens, as well as the tumultuous family history that had kept them hidden before In her quest to recreate the dishes of her native Singapore by cooking with her family, Tan learned not only cherished recipes but long-buried stories of past generations. A Tiger in the Kitchen, which includes ten authentic recipes for Singaporean classics such as pineapple tarts and Teochew braised duck, is the charming, beautifully written story of a Chinese-Singaporean ex-pat who learns to infuse her New York lifestyle with the rich lessons of the Singaporean kitchen, ultimately reconnecting with her family and herself. Reading Group Guide available online and included in the eBook.
Author |
: Grace Young |
Publisher |
: Simon and Schuster |
Total Pages |
: 326 |
Release |
: 2010-05-04 |
ISBN-10 |
: 9781416580737 |
ISBN-13 |
: 1416580735 |
Rating |
: 4/5 (37 Downloads) |
Synopsis Stir-Frying to the Sky's Edge by : Grace Young
Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
Author |
: Bob Macdonald |
Publisher |
: Scarletta Press |
Total Pages |
: 184 |
Release |
: 2012-08-07 |
ISBN-10 |
: 9780983021995 |
ISBN-13 |
: 0983021996 |
Rating |
: 4/5 (95 Downloads) |
Synopsis Knives on the Cutting Edge by : Bob Macdonald
A respectful yet unvarnished tribute to the greatest chefs in Europe and the United States who over the last two decades have led a revolution unlike any in the history of dining. Knives on the Cutting Edge is a culinary pilgrimage that examines the several current and important megatrends such as the rise of celebrity chefs, the healthy eating movement, and the growing emergence of bolder flavors in gourmet foods. Through visits to many of the world's greatest restaurants, Bob Macdonald provides anecdotes, personal insights, and memories that demystify the dining experience and make ordering wine at a restaurant an enjoyable hobby rather than a formidable ordeal.
Author |
: Nancy Hiller |
Publisher |
: |
Total Pages |
: |
Release |
: 2020-08 |
ISBN-10 |
: 1733391649 |
ISBN-13 |
: 9781733391641 |
Rating |
: 4/5 (49 Downloads) |
Synopsis Kitchen Think by : Nancy Hiller
Author |
: John Juranitch |
Publisher |
: |
Total Pages |
: 143 |
Release |
: 1985 |
ISBN-10 |
: 096660590X |
ISBN-13 |
: 9780966605907 |
Rating |
: 4/5 (0X Downloads) |
Synopsis The Razor Edge Book of Sharpening by : John Juranitch
History's first technical book ever written on the subject of sharpening. THE RAZOR EDGE BOOK OF SHARPENING by John Juranitch is the result of over 30 years of dedicated research and study on the subject of cutting edges. Prior to the publication of his book there was virtually no written information available about sharpening. THE RAZOR EDGE BOOK OF SHARPENING dispels old wives tales, and covers topics such as sharpening stones, proper angles, sharpening axes, fishooks, chainsaws and much more.
Author |
: John McReynolds |
Publisher |
: |
Total Pages |
: 372 |
Release |
: 2013-10-10 |
ISBN-10 |
: 0615823238 |
ISBN-13 |
: 9780615823232 |
Rating |
: 4/5 (38 Downloads) |
Synopsis Stone Edge Farm Cookbook by : John McReynolds
In his Stone Edge Farm Cookbook, Culinary Director John McReynolds has recreated the world of Stone Edge Farm in the pages of a lavishly illustrated coffee table book. Along with Leslie Sophia Lindell's sumptuous photography, the book contains more than a hundred recipes. It also includes essays on gardening by Colby Eierman, a winemaking essay by Jeff Baker, and a vineyard essay and poem by Stone Edge Farm viticulturist, Phil Coturri. The book concludes with a lively extended conversation on pairing food and wine among McReynolds, Baker, and Stone Edge Farm proprietor, Mac McQuown.