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Maître fromager Max McCalman, author of The Cheese Plate and Cheese, is steeped in the world of artisanal cheeses like no one else. In Mastering Cheese, he shares the wealth of his expertise to help cheese lovers on their path to connoisseurship. After years of teaching courses for amateurs at the Artisanal Premium Cheese Center, where he is Dean of Curriculum, McCalman has developed a compelling set of classes for understanding and ex-periencing cheese. A full master's course in a book, Mastering Cheese covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category. Learn about the issues facing real raw-milk cheeses and then go out and taste the differences between these cheeses and those made with pasteurized milk. For the first time in any of his books, McCalman includes extensive information on the modern artisanal cheese revolution in the United States and prominently features these artisans and their products alongside the famous cheeses of Italy, France, Spain, and the United Kingdom. Complete with helpful charts and an invaluable index of more than 300 cheeses, Mastering Cheese is the definitive course that you can use in your own home to pursue your passion for cheese.
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Help your teenager discover the joy of cooking and becoming self-sufficient Cooking provides curious teens with a fun, creative outlet while teaching them lifelong skills. With simple recipes and step-by-step instructions, this introductory cookbook for teens guides young chefs-to-be from the first day in the kitchen to cooking full, flavorful meals for the whole family. What sets this cookbook for teens apart from other cookbooks for beginners: Teen-friendly foods―Your teen will discover 100 recipes to please their teenage palate, including Nachos, Sloppy Joes, Easy Shrimp Scampi, and Mustard and Maple-Glazed Chicken. Cooking fundamentals―For teens just starting out, this cookbook teaches all the basics, like cooking techniques, prepping the kitchen, and tips on reading a recipe. Built for trial and error―This kids cookbook encourages teen chefs to explore. Each recipe includes space to write down new ingredients to try; teens can experiment with flavors and textures, and learn what worked (and what didn't!). Transform your teen into a culinary whiz with this beginner cookbook written just for them.
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♥♥Full-Color Premium Printing Edition with Vibrant Color Pictures of Each Finished Meals for the Recipes♥♥ Master the Skills in the Kitchen with 1500 Days of Effortless and Flavorful Creations for Young Culinary Enthusiasts ★ Hey, future culinary rockstars! ◆ Ready to whip up some culinary magic and become the kitchen hero you were meant to be? ✓Say goodbye to bland meals and hello to a world of flavor-packed recipes designed just for you! Dive into the exciting world of cooking with a cookbook crafted specifically for teen chefs. From tasty snacks to decadent desserts, there's something here to satisfy every craving and impress even the toughest food critics (aka your friends and family). With easy-to-follow instructions and loads of helpful tips, you'll be cooking up a storm in no time. So, what are you waiting for? What makes this book worth owning: Recipe Variety--- A diverse selection of dishes spanning from quick snacks to gourmet meals ensures there's something for every taste and occasion. Culinary Education--- Learn essential kitchen skills and techniques catered to teen chefs, empowering you to become a culinary expert. Stunning Imagery--- Each recipe is accompanied by captivating, full-color images that ignite your creativity and make cooking even more enticing. Accessible Instructions--- Clear and concise step-by-step guides make cooking enjoyable and accessible for teens of all skill levels, fostering confidence in the kitchen.
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NEW YORK TIMES BESTSELLER • From the founder of the acclaimed Rancho Gordo bean company, an authoritative guide to 50 bean varieties and how to cook with them, featuring 100 classic and modern recipes. “The Bean Book is the magnum opus from the KING of heirloom beans!”—Ted Allen, host of Food Network’s Chopped “An absolute must-have for anyone who believes that beans can be every bit as magical as a spoonful of caviar.”—Chef José Andrés Learn how easy it is to cook beans from scratch with the king of beans. Rancho Gordo beans, the legumes with a cult following and Bean Club waiting list more than 20,000 names long, brought attention to heirloom bean varieties through chefs like Thomas Keller and Marcella Hazan. Founder and owner Steve Sando, with twenty-five years’ experience in growing, sourcing, and cooking with beans, is the perfect home cook to present classic recipes as well as new combinations for all kinds of eaters. With more than 100 recipes, there are vegan and vegetarian dishes like Fennel, Potato, and White Bean Soup with Saffron and Pizza Beans as well as full-on meat-lovers’ meals like Napa Valley Cassoulet, Southwestern Chile con Carne, and Clay-Baked Pacific Cod Gratin with Onions and White Beans. The Bean Book includes instructions for cooking beans using multiple methods, then transforming those cooked beans into satisfying dips, soups, salads, mains, sides, and desserts. There is nobody better than the man behind Rancho Gordo to share recipes, tips, and historical background in a beautifully photographed, comprehensive collection, sure to be a classic.
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With The French Kitchen Cookbook, culinary legend Patricia Wells invites home cooks into her life in France, making the fresh and delicious recipes from her popular classes available to fans who dream of experiencing their own gastronomic adventure in the world's culinary capital. Beautifully designed and lavishly illustrated with stunning color photos, The French Kitchen Cookbook is a compilation and reflection on what she and her students have learned. Patricia Wells's meticulously written recipes express the basics—the rules that will help anyone become a better cook, while providing the deep satisfaction that comes from creating exquisite food from the freshest ingredients. Here are some of her best recipes for appetizers, desserts, and everything in between, dishes inspired by the vibrant Provençal countryside and the bustle of Parisian life, including Miniature Onion and Goat Cheese Tatins, Zucchini and Basil Velouté, Fricassée of Chicken with Fennel, Capers, Tomatoes and Sausage, and Apricot Lavender Honey Sorbet.
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A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. “If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.
