A culinary instructor details the six basic techniques needed to successfully cook at home, form learning how to handle a chef's knife to properly cooking leafy greens.

From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.

Based on the hugely popular courses at Darina Allen's Ballymaloe Cookery School, this book reveals the lost art of making creamy butter and yoghurt, keeping a few hens in the garden, home-curing and smoking bacon, and even foraging for food in the wild. So many of our happiest childhood memories are connected to food. Rediscover the flavours of all-time favourites such as traditional stuffed roast chicken, figgy toffee pudding, and freshly baked scones with strawberry jam. Darina also offers lots of thrifty tips for using up leftovers in delicious ways. Essential reading for urban and rural dwellers alike, this is the definitive modern guide to traditional cookery skills. 'There's not much this gourmet grande dame doesn't know.' Nigel Slater, Observer Food Monthly 'Our first lady of food.' The Irish Independent 'Ireland's answer to Delia and Nigella.' Sunday Telegraph Stella magazine

Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named a Best Cookbook of the Year by the Wall Street Journal, The Atlantic, Bon Appétit, Food Network Magazine, Every Day with Rachael Ray, USA Today, Seattle Times, Milwaukee Journal-Sentinel, Library Journal, Eater, and more “Never before have I seen so many fascinating, delicious, easy recipes in one book. . . . [Six Seasons is] about as close to a perfect cookbook as I have seen . . . a book beginner and seasoned cooks alike will reach for repeatedly.” —Lucky Peach Joshua McFadden, chef and owner of renowned trattoria Ava Gene’s in Portland, Oregon, is a vegetable whisperer. After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives. In Six Seasons, his first book, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.

The art of Indian cuisine at your fingertips Neeta Saluja simplifies Indian cooking with a unique approach to its preparation. She focuses on the fundamentals—the special ingredients and techniques every cook can use to create fragrant, delicious, and well balanced dishes. Six Spices demystifies the exotic and complex flavors of Indian cuisine by explaining the characteristics of its essential ingredients—hot chili powder,aromatic coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric. But here is the twist: the book also reveals the methods used to incorporate them into exquisite, authentic recipes. Keeping clarity and simplicity in mind, Saluja has created recipes easy enough for beginners, yet inspirational enough to encourage inventiveness in the more seasoned cook. Readers will discover that seasoning with chounk is one of the basic techniques used to enhance the flavor of beans and legumes. A dish of red lentils will become memorable when infused with aromatic seasoning of hot ghee, fresh herbs, and spices; and cooking with masala, or curry paste, can turn a humble dish into the essence of Indian cuisine. Saluja has taken the fear out of approaching unfamiliar culinary fare. Her recipe collection has been tasted and tested throughout her more than twenty years of teaching and cooking Indian food.

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online--in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

The Warm Kitchen is a cookbook filled with gluten-free recipes anyone can make and everyone will love. It will provide you with cooking techniques and tips, step-by-step instructions, family friendly dishes, and beautiful photos illustrating the recipes. If living gluten-free makes you feel like you're missing out on some of your favorite foods, then this book is for you.

The book begins with an overview of the Italian meal and a full description of the primary ingredients used in Italian cooking. More than two hundred classic recipes follow, beginning with a mouthwatering array of antipasti and culminating in a spectacular variety of desserts. Chapters on cheese-making, stocks and basic sauces, rustic soups, pasta, risotto, pizza and breads, meats, fish and shellfish, and vegetables offer all manner of primo and secondo courses in between. The final section of the book is a compendium of professional techniques, with a detailed discussion of each technique and a description of how it is taught at The International Culinary Center. These “lessons” are illustrated with hundreds of step-by-step photographs, and also include information about restaurant organization and practices. This section may be used in conjunction with the recipes in the book, as an aid when cooking from other cookbooks, or on its own, as inspiration.

Offers instructions on cooking six basic ingredients, sauces, and slow-cooked meals, and presents an array of variations and adaptations on each.

If your grilling repertoire is limited to burgers and hot dogs, it might be time to reconsider your grill’s true potential. Jennifer Chandler helps you reimagine grilled meals in this easy-to-follow, quick and simple cookbook. Memphis chef Jennifer Chandler has assembled everything a grilling amateur could possibly need to achieve pitmaster caliber results any night of the week. Whether you’re cooking with gas, charcoal, or cast iron, Simply Grilling will eliminate the uncertainty and have you manning the flames with confidence. In Simply Grilling, Chandler shares delicious recipes including: Caribbean Grilled Shrimp with Pineapple Salsa Balsamic Beef Tenderloin Asparagus and Cherry Tomato Salad Grilled Tuna with Orange and Fennel Slaw Blackened Snapper Po-Boy In her accessible style, Chandler explains everything—the tools, the heat, and the flavors. If you’ve always found grilling to be a guessing game, you’ll never have to wonder again if the heat is just right or if you flipped your food too soon. From appetizers to desserts and everything in between, Simply Grilling is your guide to delicious meals, hot off the grate.