Best Culinary Arts & Techniques

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 ).

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."

50 Recipes for EVERYTHING You'll Ever Want to Make. The highly reputable and recognizable brands of America’s Test Kitchen, Cook’s Illustrated, and Cook’s Country are the work of over 60 passionate chefs based in Boston, Massachusetts, who put ingredients, cookware, equipment, and recipes through objective, rigorous testing to identify the very best.

learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. The publication of Jacques Pepin's Complete Techniques is sure to be celebrated by expert cooks and beginners alike. Here, the man Julia Child has called "not only a renowned chef, a foremost authority on French cuisine, a great teacher and. Braising Beef - Breading Veal Scallopine - Carving Poached Salmon - Stuffing Sausage - Making Chocolate Cigarettes - Cleaning and Boning Trout - Cooking and Presenting Lobsters - Filling Cream Puffs - Filleting Fish - Folding Napkins - Topping Fruit Tarts - Making Green Noodles - Grilling Poultry - Holding the Knife - Using Ladyfingers - Lining Cake Pans - Making Pepper Steak - Rolling Pie Dough - Poaching Eggs - Preparing Mussels - Peeling Onions - Using Fish Stock - Creating Apple Swans - Separating Eggs - Making Sole Meuniere - Stuffing Mushrooms - Trimming and Cooking Meat - Braising Chicken Livers - Frying Parsley - Poaching Salmon - Carving Rib Roast - Baking Country Bread and Baguettes - Making Fruit Cake - Flaming Bananas - Glazing Cake with Fondant - Seeding a Cucumber - Cleaning Salad - Fluting Mushrooms - Coating a Cookie Sheet - Folding in Butter - Icing a Vodka Bottle - Shucking Oysters - Peeling and Preparing Green Peppers - Braising Lettuce - Trussing Poultry .

The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails! “Deep-rooted insight into the history, science, and how-to of this ancient brew ... a critical addition to the bookshelf of anyone interested in good food.”. — Jennifer McGruther, author of The Nourished Kitchen. “On top of walking you through the kombucha fermentation process, The Big Book also includes a whopping 286 flavor combinations along with the history of the drink, information on health benefits, and much more. Expert brewers Hannah Crum and Alex LaGory reveal how easy, inexpensive, and safe it is to make your own delicious kombucha, with instructions for batch and continuous brewing.

From America’s “master griller” ( Esquire ), a step-by-step guide to cold-smoking, hot-smoking, and smoke-roasting, and a collection of 100 innovative recipes for smoking every kind of food, from starters to desserts. As someone who has been smoking meat his whole life, even I found new ground covered in this smart, accessible book.”. --Myron Mixon, author and host of BBQ Pitmasters, Smoked, and BBQ Rules. “If your version of heaven has smoked meats waiting beyond the pearly gates, then Project Smoke is your bible.”. --Tom Colicchio, author, chef/owner Crafted hospitality, and host of Top Chef. Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments.”— Taste of the South. There’s hot smoking and cold-smoking, smoke-braising, tea-smoking, “caveman” smoking direct on embers, and stovetop smoking. Bible® cookbook series, which includes the new Barbecue Sauces, Rubs, and Marinades; Project Smoke; The Barbecue Bible ; and How to Grill . His TV shows include the PBS series Steven Raichlen’s Project Smoke (currently in its 3rd season); Primal Grill; and Barbecue University , and the French language series Les Incontournables du BBQ and Le Maitre du Grill.

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."

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."

In short, what if I told you that proper dieting--whether you want to maximize fat loss or muscle growth--is much simpler and more enjoyable than you’ve been led to believe? Imagine…eating delicious, filling meals every day...never feeling starved or stuffed...having great energy levels and workouts...and watching your body respond exactly as you desire, dropping fat or adding muscle each and every week. When you know how to diet properly--and this doesn’t mean learning to eat boiled chicken and raw broccoli six times per day--getting lean and muscular becomes simple, convenient, and dare I say...enjoyable. 13 delicious and easy-to-make breakfast recipes, like “BLT” Eggs Benedict, Heuvos Rancheros, High-Protein Banana Oatcakes, Spice Caribbean Oatmeal with Yogurt Swirl, and more. With this book you'll also get two free eBooks (one for men and one for women) that teach you the fundamentals of strength training and muscle building and give you tried-and-true weightlifting programs that will change your body in just 8 weeks. You’ll also get 10 meal plans (5 for men and 5 for women) that show you how to put flexible dieting principles into practice and make them work for you.

#1 New York Times Bestseller Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur 's Best New Food blog of 2013--with half a million Facebook fans and counting--Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Thug Kitchen lives in the real world. So, Thug Kitchen, good luck, and keep doing what you're doing.” ― Jamie Oliver The Thug Kitchen crew is an LA-based duo.

Blogger-author extraordinaire Kristy Turner deliciously refutes every excuse you’ve ever heard with 125 bursting-with-flavor vegan recipes for every meal of the day—including dessert! ” Not when you can make your own Homemade Seitan, Barbecue Sauce, Zesty Ranch Dressing, and Tofu Sour Cream. ” They will when they get a taste of Carrot Cashew Pâté, Portobello Carpaccio, and Gnocchi alla Vodka. You’ll find you can get enough protein, fit in at a potluck, learn to love cauliflower, and enjoy pizza, nachos, brownies, and more—without any animal products at all. One of Amazon’s Best Books of the Month in Cookbooks, Food & Wine “Charming.”— Washington Post. Beautiful photos illustrate almost every recipe, showing how appetizing these dishes are, and there are plenty of how-to photos.”— Oregonian. “Even to a committed carnivore, Turner’s whimsically seasoned tone is at once inviting and authoritative. If you have a dilemma, Kristy has the answer!”. — Angela Liddon, New York Times —bestselling author of The Oh She Glows Cookbook and creator of OhSheGlows.com. “With warmth, humor, and great recipes, Kristy Turner combats excuses people commonly use to defend their dietary status quo. Those who think they can’t be satisfied without eating beef, for example, will do well to get acquainted with her plant-based fajitas, sloppy Joes, tacos, and more. is guaranteed to change hearts and minds one meal at a time.”. — Gene Baur, president and cofounder of Farm Sanctuary, author of Farm Sanctuary: Changing Hearts and Minds About Animals and Food. If you’re considering switching over to a plant-based diet—or simply eating a few more vegetarian meals—Kristy’s spectacular recipes and practical guidance will give you all of the inspiration you need. Most of all, her gentle and witty voice will guide you through all of the inevitable anxieties, stumbling blocks, and mishaps that accompany a lifestyle change. This book is beautiful, creative, whimsical, and profoundly inspiring.”. — Gena Hamshaw, author of Choosing Raw ; www.choosingraw.com. It’s true, no life is complete without the occasional calzone—but stuff ’em with Kristy’s Buffalo Cauliflower and Cashew Blue Cheese and you can have calzones and be vegan too. “Kristy and Chris have taken everything I love about their blog and somehow upgraded it, putting together one helluva cookbook with tons of helpful information and crazy good recipes that are sure to please hard-core vegans, curious newbies, and dabbling omnivores alike.

You will learn how to make the best dishes in the world in the easiest way possible: using an instant pot. Your success in the kitchen is guaranteed with just 2 simple tools: this great cookbook and an instant pot!

#1 New York Times Bestseller Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur 's Best New Food blog of 2013--with half a million Facebook fans and counting--Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Thug Kitchen lives in the real world. So, Thug Kitchen, good luck, and keep doing what you're doing.” ― Jamie Oliver The Thug Kitchen crew is an LA-based duo.

With Love Real Food, she offers over 100 approachable and outrageously delicious meatless recipes complete with substitutions to make meals special diet-friendly (gluten-free, dairy-free, and egg-free) whenever possible. You'll find make-your-own instant oatmeal mix and fluffy, naturally sweetened, whole-grain blueberry muffins, hearty green salads and warming soups, pineapple pico de gallo, healthier homemade pizzas, and even a few favorites from the blog. “Kathryne's debut cookbook is packed with all the wholesomeness, approachability, and charm that fans of her blog, Cookie and Kate, have come to love. Featuring flavorful recipes made from simple, whole foods, a ton of helpful tips, and many heartwarming cameos from Taylor’s canine sidekick, Cookie, Love Real Food is sure to become an everyday staple in kitchens everywhere―mine included!” ―Angela Liddon, founder of Oh She Glows. “I just love Kathryne’s approach to real food!

Warm from the oven and just waiting to accompany a glass of cold milk or a cup of steaming cocoa, nothing smells better than the aroma of freshly baked cookies.

From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable. Most diners believe that their sublime sliver of seared foie gras, topped with an ethereal buckwheat blini and a drizzle of piquant huckleberry sauce, was created by a culinary artist of the highest order, a sensitive, highly refined executive chef. More likely, writes Anthony Bourdain in Kitchen Confidential , that elegant three-star concoction is the collaborative effort of a team of "wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts, and psychopaths," in all likelihood pierced or tattooed and incapable of uttering a sentence without an expletive or a foreign phrase. CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. His fast-lane personality and glee in recounting sophomoric kitchen pranks might be unbearable were it not for two things: Bourdain is as unsparingly acerbic with himself as he is with others, and he exhibits a sincere and profound love of good food.

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 .

The ultimate in pressure cooker books--with 500 recipes for breakfasts, soups, mains, grains, vegetables, and desserts--each adapted for stovetop or electric models, such as Instapot. chapter 1. Who digs a pressure cooker out of the cabinet on a busy Tuesday morning? Not ­us—­but we do get it out for a Saturday ­mid- morning breakfast or any time we have weekend guests in from New York City. A pressure cooker layers depths of flavor in breakfast casseroles and compotes, hashes, and even porridges, all without much effort. But they’re also done better: they not only take on the vaunted creaminess that ­long-­cooking affords but also pick up more flavor from the surrounding liquid and dried fruit. Retaining a bit of firmness underneath the velvety luxury, they end up with better texture and a more intense flavor. You may also be surprised at how pressure cooks eggs: the whites stay creamy and delicate; the yolks, set to your preference. Of course, there’s a “but” or two: pay attention to the stated release in these recipes and follow the instructions carefully. Others need a bit of time under a natural release so they can absorb moisture and get tender without going gummy. Many of these dishes ­aren’t forgiving: bread puddings can get dry; eggs can turn tough. So make the coffee, set the table, and prepare the breakfast recipe as the last task in the list. Given that we stumble around half blind before our second cup of coffee, we sometimes think melting butter in the morning qualifies as heroic. So here are some fine hot cereals, breakfast bread puddings, potato hashes, and fruit compotes. We’ve even got a fine and fast sausage gravy, a sweet breakfast version of polenta, and an innovative ­top-­of-­the-­morning risotto for a special treat. STOVETOP: Set the pot off the heat and let its pressure return to normal, about 10 minutes. ­Steel-­cut oats are the whole groats (bran, germ, and endosperm), cut into smaller pieces. You can substitute chopped dried pears, nectarines, peaches, or apricots for the apples. Warm some milk, ­half-­and-­half, or cream in a small saucepan over low heat or in the microwave for a couple of minutes on high (but do not boil). STOVETOP: Set the pot off the heat and let its pressure fall to normal naturally, about 10 minutes. Don’t double the amount of oats in any of these porridges: the grains are stocked with a sticky starch that will rise up and clog the pressure release valve. For the best flavor, the bananas should be quite ripe, their skins mottled with plenty of brown spots. Because of the way bulgur absorbs water, there may be a little liquid left in the cereal after ­cooking—­a good thing, since it can scorch otherwise. That said, if you open the pot and find the porridge has a consistency to your liking, there’s no need for that extra work in step 4. Any grind will work here, although fine (sometimes labeled “instant”) is probably the least successful, more like Cream of Wheat. Maple syrup is sold by grades, with some packagers using letters and others using numbers: A or 1 is the lighter in flavor. 1 cup finely grated Cheddar cheese, preferably white (about 4 ounces). Make an aluminum foil sling (see page 19) and set a ­2-­quart, ­high-­sided, round baking or soufflé dish on it. Mix the grits, butter, and salt with 21/2 cups water in the baking dish until smooth. Set aside for 5 minutes, then use the ­quick-­release method to drop the pot’s pressure back to normal. Lift the baking dish out of the cooker with its sling, steadying it as necessary to get it to a cutting board. The intense cooking environment forces just the right amount of moisture into the bits of corn, and even without stirring, it’s perfect every time. 1 medium tart green apple, such as Granny Smith, peeled, cored, and chopped. 4 medium scallions, green and white parts, trimmed and sliced into thin bits. Add the apple, scallions, and thyme; cook for 1 more minute, stirring constantly. Make a foil sling (see page 19) and set a ­2-­quart, ­high-­sided, round baking or soufflé dish on top of it. Uncover, cool a couple of minutes, and spoon the casserole onto individual plates to serve. Here’s the perfect brunch dish: a creamy, cheesy casserole with big flavors. BRUCE WEINSTEIN and MARK SCARBROUGH are the creators of TheGreat American Slow Cooker Book as well as the bestselling Ultimate Cookbook series (on subjects as diverse as pizza, ham, candy, shrimp, and peanut butter), Goat: Meat, Milk, Cheese, and Grain Mains. They were nominated for a James Beard Award in 2011 and are regular contributors to WeightWatchers.com and Eating Well, Cooking Light, and the Washington Post.

#1 New York Times Bestseller Thug Kitchen started their wildly popular web site to inspire people to eat some Goddamn vegetables and adopt a healthier lifestyle. Beloved by Gwyneth Paltrow ("This might be my favorite thing ever") and named Saveur 's Best New Food blog of 2013--with half a million Facebook fans and counting--Thug Kitchen wants to show everyone how to take charge of their plates and cook up some real f*cking food. Thug Kitchen lives in the real world. So, Thug Kitchen, good luck, and keep doing what you're doing.” ― Jamie Oliver The Thug Kitchen crew is an LA-based duo.

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 .