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Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
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NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BUZZFEED AND FOOD NETWORK “Those indulgent, comfort food-esque dishes [Tieghan is] known for aren’t going anywhere. . . . You’ll be hard-pressed to decide which one to make first.”—Food & Wine We all want to make and serve our loved ones beautiful food—but we shouldn’t have to work so hard to do it. With Half Baked Harvest Super Simple, Tieghan Gerard has solved that problem. On her blog and in her debut cookbook, Tieghan is beloved for her freshly sourced, comfort-food-forward recipes that taste even better than they look. Half Baked Harvest Super Simple takes what fans loved most about Half Baked Harvest Cookbook and distills it into quicker, more manageable dishes, including options for one-pot meals, night-before meal prep, and even some Instant Pot® or slow cooker recipes. Using the most important cooking basics, you’ll whip up everyday dishes like Cardamom Apple Fritters, Spinach and Artichoke Mac and Cheese, and Lobster Tacos to share with your family, or plan stress-free dinner parties with options like Slow Roasted Moroccan Salmon and Fresh Corn and Zucchini Summer Lasagna. Especially for home cooks who are pressed for time or just starting out, Half Baked Harvest Super Simple is your go-to for hassle-free meals that never sacrifice taste.
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From the beloved baking authority, the most wide-ranging bread book to be published in a decade—with 125 recipes that meet you where you are, whether novice or bread-head, in a stunning package. Authoritative and accessible, The King Arthur Baking Company Big Book of Bread is exceptional for its range: the 125 recipes for yeasted and naturally leavened breads are designed to appeal to novices and advanced bakers alike, as well as those who are deep into sourdough. Everything you want to know about how to make a perfect loaf is here: from techniques for folding and shaping, to information about flour, yeast, and temperature, along with key tips such as how to work with temperamental dough and best practices for storing different breads. Each recipe is accompanied by a gorgeous four-color photo, and the instructional information includes step-by-step photography along with QR codes throughout that direct you to how-to videos. The book also includes an elegant ribbon marker. At the heart of The King Arthur Baking Company Big Book of Bread is the most expansive and inclusive list of any bread-baking book, and it boasts new and classic recipes such as the following: -Flatbreads: Focaccia, Naan, Pita, Scallion Pancake, Lavash, Seedy Crackers -Pan Loaves: Everyday Bread, English Muffin Toasting Bread, Tiger Milk Bread -Sourdough: Baguette, Sandwich Bread, Cinnamon Swirl -Hearth Breads: Classic Miche, Chocolate Levain, Sesame Whole Wheat Loaf -Buns, Bagels, and Rolls: Conchas, Bolo Bao, Jerusalem Bagels, Buttermilk Buns -“Fancy” Breads: Basic Babka, Big Sticky Bun, Stollen -Things to Make with Bread: Cheddar Kimchi Strata, Sourdough Lasagna, Migas The King Arthur Baking Company Big Book of Bread demystifies bread baking and will make any newbie a confident baker while expanding the skill and repertoire of experienced bakers.
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Publisher : Random House Value Publishing (January 1, 1985) Language : English Item Weight : 10.4 ounces
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Go to cooking school in your own kitchen! In this cookbook for beginners and experienced cooks, America’s Test Kitchen teaches you cooking basics, from poaching the perfect egg to making Italian pasta from scratch. Learn how to cook with: • 80+ focused courses, from Pizza and Fried Rice to Fish on the Grill • Insights on cooking techniques, key takeaways, and the food science of each course • Demonstrations of a wide range of skills, progressing from basic to more advanced • Easy-to-digest sections, so you can stop reading and start cooking! • Infographic pages that dive deeper into each recipe and their ingredients Why should you salt food at multiple stages during the cooking process? How is olive oil really produced, and why do mushrooms benefit from water when sauteing? Come learn all this and more with The New Cooking School—your ultimate guide to cooking basics and kitchen hacks for cooking at home.
