Best Cooking by Ingredient

New York Times Bestseller. Named one of the Best Books of 2017 by NPR, Buzzfeed, The. Atlantic , The. Washington Post , Chicago Tribune , Rachel Ray Every Day , San Francisco Chronicle , Vice Munchies, Elle.com, Glamour , Eater, Newsday, Minneapolis Star Tribune , The Seattle Times , Tampa Bay Times , Tasting Table, Modern Farmer , Publishers Weekly, and more. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. "Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why... Make room on the bedside table—and the countertop." (NPR.org). "My favorite metacookbook...[Nosrat] offers a beautifully simple checklist for ensuring a dish ends up in a good place...This is the book of cooking grammar that so many novices would benefit from... Salt, Fat, Acid, Heat is written smoothly and casually, and kept breezy via charming watercolors by the perceptive Bay Area artist Wendy MacNaughton...Nosrat’s book would be of value both to people who don’t consider themselves cooks and to people actively striving to become better ones." Samin Nosrat just published “Salt Fat Acid Heat — Mastering the Elements of Good Cooking” and I daresay this one is essential...That’s the fabulous thing about this book — it teaches readers about cooking, how to employ various techniques, and how to grasp that any subtle variations in technique can have significant impacts upon our end results. With a full understanding of how each element effects flavor and texture, a home cook can easily extrapolate and apply these principles to unfamiliar ingredients or dishes and still cook with confidence...The curious cook will eventually find her copy of this book stained and dog-eared, as she consults its essential kitchen wisdom for years to come." (Cooking Light ). "[This book] will be valuable for either a beginner or a seasoned cook. (Eater). "In the days after reading Samin Nosrat's new book, Salt, Fat, Acid, Heat, eating felt like a new adventure...And when it came time to cook simple meals, the raw carrots and greens in my fridge looked less intimidating: I had new tools to tame them...Inspiring this sense of culinary liberation was precisely Nosrat's goal with her cookbook, which eschews formulaic recipes in favor of heartfelt stories, bits and pieces of science, and time-tested nuggets of kitchen wisdom (not to mention gorgeous and witty watercolors by the prolific Wendy MacNaughton)...boy, does Nosrat deliver." A recent batch of cookbooks...have turned this notion on its ear, aiming, instead, to better prepare home cooks to build weekly menus and avoid food waste...the best book to come out of this new trend is, to my mind, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by chef Samin Nosrat, with whimsical illustrations by Wendy MacNaughton. Nosrat, who's been called 'America's next great cooking teacher' by Alice Waters and taught Michael Pollan how to cook, is a more than trustworthy instructor." This is partly because Nosrat's method of teaching via the book's four main pillars (salt, fat, acid, and heat) is a rarity...But what makes Nosrat's method so effective was her insistence that the book be illustrated. It’s all there for the curious, determined cook.” (Milk Street Magazine). "In the Bay Area, writer and chef Samin Nosrat has cult followings both for her pop-up dinners at Tartine Bakery in San Francisco and her cooking classes, which friends swear have changed their time in the kitchen...This is a new kind of book. Just reading Salt, Fat, Acid, Heat will make you a better cook, adept at seasoning, balancing, understanding what it really is you’re doing and why." This book is approachable and inspiring and lays a strong, strong foundation (Joy The Baker ). “Wonderfully illustrated by Wendy MacNaughton, author Samin Nosrat's exuberant-but-exacting cooking style comes through and is shared generously...It will instruct, cajole, delight, encourage, inspire, and motivate anyone who is even slightly interested in cooking. (Mic.com). "Nosrat’s lighthearted approach and whimsical illustrations in Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking will teach you how to make delicious food anywhere with any ingredients, even without a recipe." The entire first half of the book is Samin being Samin – an incredible teacher and guide, with infectious enthusiasm for food, good cooking, and good eating. (Fine Dining Lovers ). “This beautiful, approachable book not only teaches you how to cook, but captures how it should feel to cook: full of exploration, spontaneity and joy. Samin is one of the great teachers I know, and wins people over to cooking with real food—organic, seasonal, and alive—with her irrepressible enthusiasm and curiosity.” (Alice Waters, New York Times bestselling author of The Art of Simple Food ). “Everyone was impressed when Michael Pollan managed to summarize the huge and complex subject of what we should be eating in just seven words: ‘Eat food, not too much, mostly plants.’ Samin Nosrat has managed to summarize the huge and complex subject of how we should be cooking in just four words: ‘Salt, fat, acid, heat.’ Everyone will be hugely impressed.” (Yotam Ottolenghi, New York Times bestselling author of Jerusalem ). “ Salt, Fat, Acid, Heat is a must for anyone wanting to be a better cook. Samin Nosrat, along with Wendy MacNaughton’s fun illustrations, teaches the fundamentals of cooking and dives into the four elements that make food taste great. I promise you won’t regret it.” (April Bloomfield, James Beard award-winning chef and author of A Girl and Her Pig ). “Like the amazing meals that come out of Samin Nosrat’s kitchen, Salt, Fat, Acid, Heat is the perfect mixture of highest-quality ingredients: beautiful storytelling, clear science, an infectious love of food, and Wendy MacNaughton’s powerful art. Nosrat’s prose combined with MacNaughton’s beautiful illustrations are a perfect guide to employing the science of cooking for maximum deliciousness.” —Rebecca Skloot, New York Times bestselling authorof The Immortal Life of Henrietta Lacks (Rebecca Skloot, New York Times bestselling author of The Immortal Life of Henrietta Lacks ). “ Salt, Fat, Acid, Heat is a very important book not because it contains many excellent recipes, although it does, or because it is written by a Chez Panisse alum, although it is. Ticking all the boxes for new and seasoned cooks alike, this book meets you wherever you are in the kitchen, in all the right ways.” (Heidi Swanson, New York Times bestselling author of Super Natural Cooking ). “In this excellent, accessible cookbook, Nosrat leads readers through the cooking process… MacNaughton’s whimsical illustrations, charts, and graphs add to the experience. Nosrat invites readers to learn what it takes to master these components and take their cooking from good to great...MacNaughton's illustrations add a touch of whimsy to the text, highlighting the techniques and skills presented in a clever manner. Success in the kitchen depends on just four elements: salt, fat, acid, and heat...Culinary students and serious home cooks can discover from both text and drawings how to succeed through fundamentals of their craft." In this vital book, Nosrat demystifies the kitchen, explaining in friendly, confident terms why and how salt and fat enhance and build flavor, respectively; the effect of acidity in balancing out a dish; and knowing how to control heat and thus, the finished dish. (Elle.com). "With Nosrat’s sharp insights and Wendy MacNaughton’s playful illustrations as a guide, the readers of this book will develop essential cooking instincts." Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen."

I have purchased several cookbooks with the low-carb, high-fat recipes that support a ketogenic diet and this is by far my favorite. CELBY RICHOUX was overweight, exhausted, moody, and suffering from a range of physical discomforts when she found the ketogenic diet.

You can now, with Instant Pot Cookbook: The Complete Instant Pot Cookbook - Delicious and Simple Recipes for your Instant Pot Pressure Cooker , a book which gives you all the information about how to get the most from your Instant Pot AND a range of delicious recipes too.

Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. MORE CHUNKS LESS BUNK. Despite a philosophical disagreement over chunk size-Ben prefers them large and occasional while Jerry favors frequent, somewhat smaller ones-together Ben and Jerry are good friends who make great ice cream. Specially adapted to make at home, there are 90 recipes in all, including sorbets, summer slushes, giant sundaes and other ice-cream concoctions. Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman. Nancy Stevens is a magazine and newspaper writer who has been published in the Saturday Review, the New York Times, the Village Voice, and Working Woman.

Everything you ever wanted to know about using Apple Cider Vinegar in your daily routine is included in this boxed set.

Imagine being prepared for that next cold, scrape, headache, digestive issue, stressful day, or sleepless night with simple ingredients from your cupboard. Alchemy of Herbs will show you how to transform common ingredients into foods and remedies that heal. While using herbs can often seem complicated or costly, this book offers a way to learn that’s as simple and inexpensive as cooking dinner. With the guidance of herbalist Rosalee de la Forêt , you’ll understand how to match the properties of each plant to your own unique needs, for a truly personalized approach to health for you and your family. In addition to offering dozens of inspiring recipes, Rosalee examines the history and modern-day use of 29 popular herbs, supporting their healing properties with both scientific studies and in-depth research into herbal energetics. Drawn in by the abundant, delicious recipes, you may come to this book as a home chef, but you will leave as an herbalist, transformed by the power of Rosalee’s alchemy.” — Guido Masé , author of The Wild Medicine Solution and DIY Bitters. And now, by combining ancient wisdom with modern scientific understanding, Rosalee de la Forêt helps you put nature’s pharmacy to work. “It’s rare to find a writer who can describe complex ideas with such clarity and skill that anyone can grasp their subject— Rosalee de la Forêt is one of those souls. “I first met Rosalee de la Forêt several years ago and was immediately impressed with her knowledge, passion for herbal medicine, and ability to clearly communicate this information. “So many books geared toward those just beginning to explore the world of medicinal plants offer very basic ‘take this herb for that problem’ information, under the assumption that the foundational underpinnings of herbalism are somehow ‘too hard’ for beginners to grasp. Here, in plain English, Rosalee de la Forêt shows us that the way that herbalists choose herbs for individual people with particular imbalances isn’t some magical power or a skill attainable only by those who can devote their lives to intense study. As an experienced educator and practitioner, she weaves together tradition, experience, and science to present a holistic view of each of the plants, while providing specific and practical advice for how you can bring them into your home and life. This is a book you will want to leave sitting out on your desk, coffee table, and kitchen counter, all at the same time.” — Kristine Brown, RH(AHG) , herbalist and author/illustrator of Herbal Roots Zine. Rosalee de la Forêt 's sophisticated approach and her personal experience with herbs comes through in her beautiful recipes, which eloquently combine food and herbal medicine. She unveils the enchanting, yet readily accessible world of herbalism that makes me fall right back in love with the plant kingdom; and you will too!” — Dina Falconi , herbalist and author of Foraging & Feasting: A Field Guide and Wild Food Cookbook. “In her wonderfully written book, Alchemy of Herbs , Rosalee de la Forêt encourages the reader to 'break free from the insanity of the One-Solution Syndrome' by choosing personalized herbal formulations based on what our own senses tell us our bodies need. Self-empowerment begins in the kitchen as Rosalee tempts us with dozens of mouth-watering recipes and encourages us to ‘move forward with the mind-set of an explorer.’ Those new to plant-based healing as well as experienced herbalists will find that this beautifully illustrated book exemplifies the heart and soul of herbal healing through delicious food as powerful medicine.” — Jeff Carpenter , author of The Organic Medicinal Herb Farmer: The Ultimate Guide to Producing High-Quality Herbs on a Market Scale. Rosalee de la Forêt shares concepts like energetics and taste in such a way that makes it easier for people to understand them, and how to find which herbs are best for them as individuals. Her book is unique in that it explains both the chemistry and the energetics of medicinal herbs and at the same time introduces their use in a friendly and inviting way.” — Holly Bellebuono , author of The Healing Kitchen and The Essential Herbal for Natural Health. “ Rosalee de la Forêt 's book is an excellent introduction to the energetics and science behind the use of our most common culinary and medicinal herbs, providing the reader with a solid foundation for further learning and exploration.” — Todd Caldecott, Dip.

Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. “I used to think Aaron Franklin was a genius: There was his rise from backyard dabbler to king of Texas pitmasters; his mind-altering brisket that made normally rational people (myself included) wait hours for the chance to eat it; and his insistence that game-changing barbecue doesn’t come from miracles but rather elbow grease. He’s not a genius anymore; he’s a god.” — Andrew Knowlton, restaurant and drinks editor, Bon Appétit “The most refreshing barbecue book to come along yet. In it, he exposes the sacred insights of a top pitmaster—information that can otherwise only be learned from long nights spent staring at a fire, shovel in hand, constantly prodding and pinching your meat to figure out that ‘just perfect’ point of doneness. JORDAN MACKAY is the wine and spirits critic for San Francisco magazine, and the coauthor of the James Beard Award-winning Secrets of the Sommeliers .

Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. — Mario Batali , chef, restaurateur, and author. “In my mind, Marc Vetri is one of the best pasta chefs on the planet. I have said it for years that if there is one chef that could cook my last meal it would be Marc, and although I adore all his food, I think I would ask for ten courses of pasta because it is just that transcendent. I'm sure Marc is not only proud of this masterpiece but also happy that chefs from around the globe will stop calling, texting, and emailing him for his fantastic recipes, techniques, and insight on all things pasta, since he put all the secrets right in this book!”. — Michael Symon , chef, restaurateur, television personality, and author. “Early on in Mastering Pasta , Chef Vetri tells us that recipes need cooks. Marc Vetri is the chef and founder of Philadelphia’s Vetri Family of Restaurants, which operates a collection of the country’s most critically acclaimed Italian restaurants: Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo. He is a member of Food & Wine magazine’s 1999 “Best New Chefs” class and the 2005 winner of the James Beard Award for “Best Chef Mid-Atlantic.” He is also the author of two cookbooks, Il Viaggio di Vetri and Rustic Italian Food .

In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice , Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.” —NANCY SILVERTON, chef and co-owner, Mozza Restaurant Group “Both novice and experienced bakers have cause to celebrate Peter Reinhart’s The Bread Baker’s Apprentice . “If you are a serious home baker and wish to raise your level of baking several notches, then apprentice yourself to master bread baker Peter Reinhart in The Bread Baker’s Apprentice .

More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs such as maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. Featured Recipe: Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise. Ingredients Kosher salt 1 large bunch Rainbow or Bright Lights Swiss chard (12 oz/340 g), leaves and stems separated and stems cut crosswise into slices ¼ in/6 mm thick 4 tbsp/60 ml extra-virgin olive oil 3 cloves garlic, minced Pinch of Espelette pepper or red pepper flakes ½ cup/80 g thinly sliced jarred roasted red pepper 4 tsp minced pickled Peppadew pepper 4 large eggs 4 pieces focaccia, toasted 1 cup/240 ml Saffron–Red Pepper Hollandaise. Add the chard leaves (not the stems) and cook, stirring occasionally, until just tender, 3 to 5 minutes. Add the chard stems and a large pinch of salt and cook, stirring occasionally, until tender and lightly browned, 6 to 9 minutes. Stir in the cooked chard leaves, roasted pepper, and Peppadew pepper. Season them with salt, cover the pan, and cook until the eggs are just set, 2 to 3 minutes. In a clear and encouraging voice, she explains how to season, store, portion, and improvise on classic sauces that elevate such dishes as Fried Eggs with Garlicky Chard and Saffron-Red Pepper Hollandaise and Simple and Delicious Enchiladas. She is both respectful of and illuminating about classic sauces, innovative in her thinking about contemporary sauces, and practical in terms of everyday cooking.

From the New York Times bestselling author of Bad Feminist : a searingly honest memoir of food, weight, self-image, and learning how to feed your hunger while taking care of yourself. “I ate and ate and ate in the hopes that if I made myself big, my body would be safe. An Amazon Best Book of June 2017: If you’re a woman in America, chances are, no matter your size, you probably have a somewhat fetishistic relationship with food. We obsess over having too much, too little (to a lesser degree); we use terms like stealing a bite and guilty pleasure--things that evoke shame, and are meant to keep our bodies in line. Clothes are designed to fit you, kale growers love you, and so does society. In her brutally honest and brave memoir Hunger , Gay recounts a childhood sexual assault that led her to purposely gain weight in order to be unseen and therefore “safe.” Gay warns at the beginning of the book that if you’re looking for a triumphant weight loss memoir, this is not it. And through Gay’s experience we learn one of lessons she eventually did, that “all of us have to be more considerate of the realities of the bodies of others,” and more accepting of our own. --Erin Kodicek, The Amazon Book Review “A work of staggering honesty . Poignantly told.” ( New Republic ). “The book’s short, sharp chapters come alive in vivid personal anecdotes. And on nearly every page, Gay’s raw, powerful prose plants a flag, facing down decades of shame and self-loathing by reclaiming the body she never should have had to lose.” ( Entertainment Weekly ). “Hunger,” like Ta-Nehisi Coates’ “Between the World and Me,” interrogates the fortunes of black bodies in public spaces. There is an incantatory element of repetition to “Hunger”: The very short chapters scallop over the reader like waves.” ( Newsday ). intellectually rigorous and deeply moving.” (The New York Times Book Review). “Her spare prose, written with a raw grace, heightens the emotional resonance of her story, making each observation sharper, each revelation more riveting. Repetitive and recursive, it propels the reader forward with unstoppable force.” (Associated Press). Anyone familiar with. Gay’s books or tweets knows she also wields a dagger-sharp wit.”. ( Boston Globe ). a memoir that’s so brave, so raw, it feels as if [Gay]’s entrusting you with her soul.” ( Seattle Times ).