Joy of Cooking
2019 Edition Fully Revised and Updated
by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker and Megan Scott.
Published by Scribner
Cover: Hardcover
Number of pages: 1200
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Published by Clarkson Potter.
Cover: Hardcover
Pages: 400
About the Book
150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle
With minimal ingredients and maximum joy in mind, Ali Slagle’s no-nonsense, completely delicious recipes are ideal for dinner tonight—and every single night. Like she does with her instantly beloved recipes in the New York Times, Ali combines readily available, inexpensive ingredients in clever, uncomplicated ways for meals that spark everyday magic. Maybe it’s Fish & Chips Tacos tonight, a bowl of Olive Oil-Braised Chickpeas tomorrow, and Farro Carbonara forever and ever. All come together with fewer than eight ingredients and forty-five minutes, using one or two pots and pans. Half the recipes are plant-based, too.
Organized by main ingredients like eggs, noodles, beans, and chicken, chapters include quick tricks for riffable cooking methods and flavor combinations so that dinner bends to your life, not the other way around (no meal-planning required!). Whether in need of comfort and calm, fire and fun—directions to cling to, or the inspiration to wing it—I Dream of Dinner (so You Don’t Have To) is the only phone-a-friend you need. That’s because Ali, a home cook turned recipe developer, guides with a reassuring calm, puckish curiosity, and desire for everyone, everywhere, to make great food—and fast. (Phew!)
Brand:
Made In:
Line:
Hand Orientation: Right
Steel Type:
Edge Length: 35mmn
Total Length: 105mm
Handle Length: 70mm
Blade Thickness: 2.5mm
Weight: 23g
Sheath/Cover:
Made In:
Line:
Hand Orientation: Right
Steel Type:
Edge Length: 35mmn
Total Length: 105mm
Handle Length: 70mm
Blade Thickness: 2.5mm
Weight: 23g
Sheath/Cover:
Chicken & Charcoal
Yakitori, Yardbird, Hong Kong
Authors: Matt Abergel and Evan Hecox
The first cookbook from cult yakitori restaurant Yardbird in Hong Kong puts the spotlight on chicken - taking grilling to a whole new level
Chicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.
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Published by Ten Speed Press.
Cover: Hardcover
Pages: 320
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A Mexican Kitchen
by Gonzalo Guzman and Stacy Adimando
A collection of 100 recipes for anyone who wants to cook traditional Mexican food in all its surprising freshness and variety, ranging from the simplest dishes to more complex ones, and including both the classic and the lesser-known regional gems of this cuisine.
Nopalito provides a snapshot of regional Mexican cuisine from the perspective of Gonzalo Guzman, head chef at San Francisco's popular restaurant of the same name. With recipes for 100 traditional Mexican dishes (but through a California lens) from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--including many recipes from the author's hometown of Veracruz--this beautifully photographed cookbook brings the warmth of Mexican cooking into the kitchens of home cooks. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito.
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From the publisher:
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