Geoffrey gives you the shopping list you need, as well as the road map for making the most of what you have on hand. Whether cooking in his world-class restaurants, or judging the offerings on Chopped, on Iron Chef, Geoffrey knows every great meal starts with a trip to the pantry first for inspiration.
Chef, restaurateur, and food Network Iron Chef Geoffrey Zakarian shows you how to use your pantry to jumpstart any meal. Forget exotic condiments and specialty foods. Throughout, you’ll find quick but ingenious tips for each of the 50 ingredients, like how to use Earl Grey teabags to infuse ice cubes or a syrup for French toast.
The perfect pantry makes it so easy for your everyday staples to lead, rather than support, the creation of extraordinary meals. And when you bring home your fresh produce and proteins, you’ll have 150 recipes at the ready, and many of these can be made with pantry ingredients alone. You’ll see a simple can of beans as a Smoky Black Bean Bisque or coconut milk as Spicy Coconut Tempura Shrimp.
With a working base of 50 readily available ingredients, from oats and honey to almonds and canned chickpeas, you will always have the makings of a delicious home-cooked meal. Standard back-of-the-cupboard fare like almonds become crispy crust on a broiled pork chop; peanut butter lends itself beautifully to a spicy slaw, cider vinegar gives great flavor to a chicken main as well as to donuts, and mustard transforms a a pot roast.
In My Kitchen: 100 Recipes and Discoveries for Passionate Cooks
Now, crank up the stereo, ted invites likeminded cooks to roll up their sleeves, and join him in the kitchen for some fun. While there are mountains of cookbooks featuring five-minute, three-ingredient, weeknight recipes for harried households, here is a book for food lovers who want to lose themselves in the delight of perfectly slow-roasting a leg of lamb—Mexican style—or whipping up a showstopping triple-layer cake.
A cookbook for people who love to cook, featuring more than 100 recipes from the host of the hit Food Network tv show Chopped As host of Food Network’s hit show Chopped, Ted Allen presides in pinstripes and sneakers while chefs scramble to cook with mystery ingredients. Ted is just such a cook and in his latest cookbook he shakes up expectations by topping bruschetta with tomatoes and strawberries; turning plums, stuffing, and a bay leaf into an irresistible quick jam; putting everything you can think of on the grill—from ribs and pork shoulder to chiles and green beans; and modernizing the traditional holiday trio of turkey, sugar, and cranberry sauce with fresh ingredients and a little booze.
But at home, ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques, from roasting earthy sunchokes in a piping-hot oven to develop their sweetness or transforming leftover pinot noir into complexly flavored homemade vinegar. And where there’s a will to make something from scratch, marshmallows, pasta, preserved lemons, pork buns, Ted provides a way, pizza, breads, quick jam, with recipes for homemade pickles, and more.
With more than 100 amazing recipes and gorgeous color photographs throughout, In My Kitchen is perfect for passionate home cooks looking for inspiring new recipes and techniques to add to their playbooks.
The Chopped Cookbook: Use What You've Got to Cook Something Great
If you’ve ever looked into your fridge, hoping for inspiration to strike, let The Chopped Cookbook help you shake up weeknight dinners. By showing you how to spin your favorite ingredients into 188 fun, four-ingredient market baskets that can go in many tasty directions, doable, and delicious recipes—including go-to guides for making salad dressings and pan sauces, and ideas for ways to reinvent pasta dinners—the culinary masterminds at Food Network set you up for mealtime victory every night.
Just as each basket on chopped has many tasty possibilities, so, too, do the contents of your refrigerator. With nearly 200 recipes, the chopped cookbook teaches you how to combine pantry staples to make exciting meals so that the question "what's for dinner?" never stumps you again.
Fiesta at Rick's: Fabulous Food for Great Times with Friends
With 150 recipes, bayless offers you the key to unforgettable parties that will have guests clamoring for repeat invitations. Entertaining made easy, with mexican-inspired recipes and handy tips from the celebrity chef and winner of Bravo’s Top Chef Masters. Whether you’re hosting a casual get-together with friends or throwing an outdoor shindig, no one can teach you the art of fiesta like Rick Bayless.
But it’s far more than a collection of recipes. Bayless breaks down the timeless building blocks that make up authentic Mexican food, explaining the value of fresh tortillas and providing surprisingly simple instructions for making your own Mexican Fresh Cheese. Bayless’s entertaining blueprint eliminates the guesswork, so you can let your inspiration run free.
With four complete, can’t-miss menus for parties ranging from a Luxury Guacamole Bar Cocktail Party for 12 to a Classic Mexican Mole Fiesta for 24, Bayless has all your friends covered. Each of these parties has a complete game plan, from a thought-out time line with advance shopping and preparation to a fiesta playlist.
There are recipes for small-dish snacking mushroom ceviche, sizzling Mojito, dynamic cocktails to get the party started Champagne Margarita, and Bayless’s signature takes on Mexican street food Grilled Pork Tacos al Pastor, Devilish Shrimp, Roasted Vegetable Enchiladas. Whether a first-time entertainer or a seasoned veteran, which cover topics such as how to shuck oysters, the perfect avocado for guacamole, anyone can learn from the helpful sidebars, and the best way to pick out fresh fish for ceviche preparations.
. And if you’re going to throw a truly epic celebration, you’ll need a killer finale like Frontera Grill’s Chocolate Pecan Pie Bars or Dark Chocolate–Chile Ice Cream.
The Soup Club Cookbook: Feed Your Friends, Feed Your Family, Feed Yourself
The soup club cookbook also has dozens of tips for cooking in quantity and for tailoring soup to individual tastes and needs. Caroline, and tina happen to be neighbors, but a soup club is for anyone: colleagues, a group of workout buddies, Courtney, Julie, a book club. All you need are a few people who simply want to have more home-cooked food in their lives.
In a soup club each person takes a turn making soup. It travels well and reheats beautifully. Recipes include quick and easies, • senegalese peanut soup • faux ramen • red lentil curry soup • potato cheddar soup • sun dried tomato soup • jeweled rice salad • Cheddar Cornbread, twist on favorites, and dozens of flavor-rich new crowd pleasers, classics, including: • Carrot Coconut and Chicken Chili, • Summer Corn Hash • Soy Simmered Chicken Wings .
Four busy moms share not only their formula for starting a soup club--which gives you at least three meals every month when you don't have to worry about dinner--but also 150 fantastic recipes for soups and sides and storing tips for stretching those meals across the week. Here, too, anecdotes, are simple guidelines for starting your own soup club, and a few cautionary tales that will inspire anyone to share food and eat well.
They simply had to join forces and share meals, even if they weren’t actually eating them together. The soup club began when four friends who, between them, have four husbands and ten hungry kids and several jobs realized that they didn’t actually have to cook at home every night to take pleasure in a home-cooked meal.
Soup is forgiving, topped elaborately or not at all, and perfect for sharing; it can be spiced to taste, versatile, and dressed up or down.
The Modern Cast Iron Cookbook: A New Generation of Easy, Fresh, and Healthy Recipes
Recipes for every taste—serve up a wide range of recipes that include updated comfort food classics, vegetarian, and grain-free options for breakfast, dinner, international flavors, lunch, plus plenty of vegan, and dessert! Give tradition a fresh new taste with The Modern Cast Iron Cookbook. Plus, and 1 hour or less recipes, with handy labels for 5-ingredient, 30-minute, you’ll discover how deliciously convenient cast iron cooking can be.
The modern cast iron cookbook includes:cast Iron Cooking Today—Get the latest on top brands and the learn everything you need to know before you choose your pan. Tender loving care—learn how to care for and clean your cast iron to get the most out of its staying power. For the next generation of home cooks, The Modern Cast Iron Cookbook serves up fresh and healthy recipes that reinvent the possibilities of cast iron cooking.
Spring green shakshuka, turmeric seafood paella, Falafel Burgers with Mint Yogurt, and more—these original recipes show you what you can do with classic cast iron cookware. Classic cast iron cooking for 21st century tastes. This isn’t your grandmother’s cast iron cookbook.
The Dahlia Bakery Cookbook: Sweetness in Seattle
New york times bestsellerwhen it comes to delectable, nobody beats the world famous Dahlia Bakery of Seattle, and muffins, cookies, pies, freshly baked cakes, Washington. Owner, iron chef, and james beard award-winning cookbook author tom douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring everything from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network’s Giada De Laurentiis and Serious Eats founder Ed Levine.
Lighten Up, Y'all: Classic Southern Recipes Made Healthy and Wholesome
Wherever you are on your health and wellness journey, Lighten Up, tools, Y’all has the recipes, and inspiration you need to make the nourishing, down-home Southern food you love. So when she needed to drop a few pounds and generally lighten up her diet, the most important criterion for her new lifestyle was that all the food had to taste delicious.
The result is lighten up, y’all, a soul-satisfying and deeply personal collection of Virginia’s new favorite recipes. All the classics are covered—from a comforting Southern Style Shepherd’s Pie with Grits to warm, melting Broccoli Mac and Cheese to Old-Fashioned Buttermilk Pie. 2016 james beard award winner and 2016 international association of culinary Professionals IACP nominee for Best American Cookbook A collection of classic Southern comfort food recipes--including seven-layer dip, healthier, chicken and gravy, and strawberry shortcake--made lighter, and completely guilt-free.
Virginia willis is not only an authority on Southern cooking. She's also a french-trained chef, a veteran cookbook author, and a proud Southerner who adores eating and cooking for family and friends. Each dish is packed with real Southern flavor, but made with healthier, more wholesome ingredients and techniques.
Taste & Technique: Recipes to Elevate Your Home Cooking
From madeleine kamman and charlie trotter to alice Waters and Gray Kunz, acidity, studying French technique, Naomi cooked her way through the classics, learning how to shop for produce, and mastering balance, and seasoning. In taste & technique, passion, naomi shares her hard-won knowledge, and experience along with nearly 140 recipes that outline the fundamentals of cooking.
With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.
Recipes for sauces, beef, and desserts can be mixed and matched with poultry, starters, seafood, vegetables, salads, lamb, and egg dishes to create show-stopping meals all year round. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks.
Prepare an impressive herbed leg of lamb for a holiday gathering, Garlic, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, and Chile Flakes. Practice braising and searing with a milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter.
. James beard award-winning and self-made chef naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.
A Good Food Day: Reboot Your Health with Food That Tastes Great
Instead of dieting, he decided to make simple, natural recipes fit for a food lover’s palate. Marco explains the secret powers of good-for-you ingredients such as low-gi carbohydrates and alkaline-forming greens, such as Amaranth Polenta with Tuscan Kale, Black Rice Seafood Risotto, and then builds them into recipes that are all about satisfaction, Citrus-Spiked Hazelnut and Rosemary Granola, and Chickpea Crepe Sandwiches.
But he wasn’t willing to give up flavor for health. He covers techniques to coax natural flavor out of dishes, including infusing seasoning into vegetable salads and pounding fresh herbs and spices into lean meats. To make a lasting change in your diet, the food you eat has to be delicious. In a good food day, more than 100 recipes made with good-for-you ingredients make a good food day--a day when feeling good and eating well go hand in hand--easy and attainable.
After years of thoughtless eating that led to weight gain and poor health, chef Marco Canora knew he had to make every day a good food day: a whole day in which every meal was full of healthy and delicious ingredients. A good food day is for people who love real food, and know that healthy and flavorful can go hand in hand.
The Essential New York Times Cookbook: Classic Recipes for a New Century
A new york times bestseller and winner of the james beard award: all the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda hesser, co-founder and ceo of food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers.
Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The essential new york times cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
Devoted times subscribers will find the many treasured recipes they have cooked for years—plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread.
Hesser has cooked and updated every one of the 1, 000-plus recipes here.