The Canning Kitchen

The Canning Kitchen
By:"Amy Bronee"
Published on 2015-06 by

9780143191315

A modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography. Fill jars with canning classics such as Strawberry Rhubarb Jam and Crunchy Dill Pickles, and discover new classics like Salted Caramel Pear Butter, Bing Cherry Barbecue Sauce, and Sweet Thai Chili Chutney. With fresh ideas for every season, you'll want to keep your canning pot handy year-round to make delicious jams, jellies, marmalades, pickles, relishes, chutneys, sweet and savory sauces, and jars of homemade pantry favourites. In addition to year-round recipes, The Canning Kitchen includes all the basics you'll need to get started. Boost your canning confidence with straight-forward answers to common preserving questions and find out about the canning tools you need, many of which you may already have in your kitchen. Get tips on choosing seasonal ingredients and fresh ideas on how to enjoy your beautiful preserves. Use the step-by-step checklist to safely preserve each delicious batch, leaving you with just enough jars to enjoy at home plus a little extra for sharing.

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This Book was ranked 14 by Google Books for keyword Canning & Preserving.

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A modern take on a beloved tradition The Canning Kitchen blends the traditions of home preserving with the tastes of the modern home cook with 101 simple, small batch recipes and vivid photography.

Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education

Sauces, Salsas, and Chutneys: James Peterson's Kitchen Education
By:"James Peterson"
Published on 2012-04-10 by Ten Speed Press

9781607744016

Celebrated chef, teacher, and cookbook author James Peterson presents more than fifty recipes for sauces, salsas, and chutneys from Cooking, his classic guide for home cooks. Covering a comprehensive range of sauces—including Bordelaise, Pesto, Rouille, Barbecue, Ponzu, Tropical Fruit Salsa, and more—Peterson teaches the fundamentals of making delicious and approachable sauces that will enhance your kitchen repertoire. These versatile recipes punch up any dish, including meat, fish, pasta, sandwiches, and vegetables. Peterson also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen. In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, recipes and techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen. Be sure to check out more e-book exclusives from James Peterson’s Kitchen Education series.

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This Book was ranked 35 by Google Books for keyword Cooking Education & Reference.

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Recipes and Techniques from \u003cb\u003eCooking\u003c/b\u003e James Peterson. to adjust the distance of \u003cbr\u003e\nthe grill rack from the fire. Thin foods, such as steaks or fish fillets, require intense \u003cbr\u003e\nheat to form a crust before the heat has a chance to penetrate and overcook ...

Harold Dieterle's Kitchen Notebook

Harold Dieterle's Kitchen Notebook
By:"Harold Dieterle","Andrew Friedman"
Published on 2014-10-14 by Grand Central Life & Style

9781455528646

Many chefs keep notebooks in their kitchens, filled with recipe ideas, new ways to use an ingredient, and records of what did or did not work. But how often do ordinary food lovers get to peek inside? Now Harold Dieterle-- chef-owner of New York City's popular restaurants Perilla, Kin Shop, and The Marrow, and Season 1 champion of the hit TV show Top Chef-- pulls back the curtain to give every home cooks a look inside his kitchen. Incorporating his eclectic mix of New American, Italian, Thai, and German influences, this cookbook offers restaurant-caliber dishes that can be easily prepared at home. While each dish comprises several elements, one standout ingredient or component will be identified in each (starred here) and accompanied by Harold's notebook entry sharing why that ingredient is so special and offering a number of additional ways to use it. Dishes include: Fresh Ricotta Cheese* with Acorn Squash Tempura, Truffle Honey, and Toasted Bread; Wild Chive* Tagliatelli with Shrimp, Cuttlefish, Shallots, and Sea Urchin Sauce; Roasted Whole Chicken with Spaetzle*, Chestnuts, and Persimmons; Grilled Venison Sirloin with Potato-Leek Gratin, Swiss Chard, and Huckleberry* Sauce; Warm Flourless Chocolate and Peanut Butter Soufflé Cake with Coffee Crème Anglaise*; and many more!

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Kitchen Confidential

Kitchen Confidential
By:"Anthony Bourdain"
Published on 2008-12-10 by Bloomsbury Publishing USA

9781596917248

Kitchen Confidential reveals what Bourdain calls \

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Kitchen Confidential reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." Last summer, The New Yorker published Chef Bourdain's shocking, "Don't Eat Before Reading This.

Kitchen Secrets: How To Select, Store, Prepare and Cook Fresh Ingredient s for One or More

Kitchen Secrets: How To Select, Store, Prepare and Cook Fresh Ingredient s for One or More
By:"Barbara Lowery","Tony Delroy"
Published on 2011-11-01 by HarperCollins Australia

9780730498384

What's the best way to store prawns? What should you look for when you're buying broccoli? Or a good piece of steak? What are the essentials you should keep in your kitchen and how long will they last? In KItCHEN SECREtS, Barbara Lowery shares her vast knowledge of practical secrets, all those things our mothers knew about buying, storing, preparing, flavouring and cooking food that we never actually got around to learning. KItCHEN SECREtS looks at all the fresh foods we buy - meat, poultry, fish and seafood, fruit and vegetables - and tells us everything we need to know to keep it and serve it. this brilliant compendium of must-know advice is perfect for everyone who is fending for themselves. All the recipes are designed for one person - but every single one works for two or for a whole family.

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This Book was ranked 5 by Google Books for keyword Cooking by Ingredient.

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Chicken and Other Poultry: James Peterson's Kitchen Education

Chicken and Other Poultry: James Peterson's Kitchen Education
By:"James Peterson"
Published on 2012-04-10 by Ten Speed Press

9781607743996

Celebrated chef, teacher, and cookbook author James Peterson presents more than thirty recipes for chicken, turkey, duck, squab, and quail from Cooking, his classic guide for home cooks. Featuring delicious and approachable recipes for all manner of poultry and birds, such as Moroccan Chicken Tagine, Provençal Chicken, classic Roast Turkey, Duck Confit, and more, Peterson teaches the finer points of cooking to produce consistently excellent results. He also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen. In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen. Be sure to check out more e-book exclusives from James Peterson’s Kitchen Education series.

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This Book was ranked 11 by Google Books for keyword Cooking Education & Reference.

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This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen.

The New Outdoor Kitchen

The New Outdoor Kitchen
By:"Deborah Krasner","Michael Krasner","Eric Roth"
Published on 2007 by Taunton Press

9781561588046

Reflecting the growing trend toward outdoor living spaces, a comprehensive, richly illustrated manual takes readers through the entire process of planning, constructing, and furnishing outdoor cooking and entertaining spaces, with ten portfolio kitchens that can serve as inspiration and a helpful resource list. 25,000 first printing.

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Reflecting the growing trend toward outdoor living spaces, a comprehensive, richly illustrated manual takes readers through the entire process of planning, constructing, and furnishing outdoor cooking and entertaining spaces, with ten ...

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
By:"Culinary Institute of America","Mark Ainsworth"
Published on 2009-02-04 by Cengage Learning

9781435400368

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

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This Book was ranked 37 by Google Books for keyword Cooking Methods.

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