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Cooking By Ingredient

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers
Taming the Unknown: Cooking Wild Game
Taming the Unknown: Cooking Wild Game
What's Old is New Again
What's Old is New Again

The Book Of Yogurt

Pros: wonderful recipes from across the globe

Cons: this book is more about using yogurt in recipes than making it

Remarkable amount of information about ecologically sound animal agriculture
Remarkable amount of information about ecologically sound animal agriculture

Manufacturer

1932 Results
Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010] (Paperback)

Meat A Benign Extravagance by Fairlie, Simon [Chelsea Green,2010] (Paperback)

“This is a difficult book to review for a cookbook site, because it is not a cookbook. If you are looking for recipes to cook meat, consult any of the many excellent cook books on the subject. This book, on the other hand, is a fascinating and intensely detailed exploration of the role of meat in responsible agriculture. My main concern about this book is that not enough people will read it, and...” --hwood

100% Positive Reviews
Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers

“From start to finish, “Mastering Artisan Cheesemaking” teaches you how to become a cheese pro!  Unlike many other books that simply provide recipes for cheese, author Gianaclis Caldwell writes to you as if you are a protégé, allowing you to develop an understanding of the cheese, instead of merely being able to make cheese.    The book is divided into two main sections. ...” --BenRias

100% Positive Reviews
The Book Of Yogurt

The Book Of Yogurt

“Originally released in 1978, "The Book of Yogurt: An International Collection of Recipes" by Sonia Uvezian was just recently re-released to entice a whole new generation to look beyond the breakfast table and see yogurt as a vital ingredient that can be used a whole range of dishes and in many different ways.   In the 35 years since it was first released, Americans have connected with...” --Pete

100% Positive Reviews
Lobster and Shellfish Friends

Lobster and Shellfish Friends

Meet Lobster and Shellfish Friends to remember the sweet succulent taste of lobster on the shore. Prepare yourself for mouth-watering lowfat Lobster Stew, savory White Clam Sauce and Shells, Crab Creole, Seafood Enchiladas, Shrimp Etouffé, and a Lazyman's Lobster Pie that's so easy to enjoy. So come ashore with Lobster and Shellfish Friends.

Beans: More than 200 Delicious, Wholesome Recipes from Around the World

Beans: More than 200 Delicious, Wholesome Recipes from Around the World

Earthy, elegant, affordable, and nourishing, the healthful legume gets star billing in this comprehensive bean cookbook. More than 200 delectable recipes--gathered from Aliza Green's travels throughout the world as well as from famous chefs and restaurants--are accompanied by essential information on bean varieties and cooking methods. Two-color illustrations and charts accompany an...

Beans: A History

Beans: A History

Whether refried, baked, falafelled, or complementing a nice Chianti, the humble bean has long been a part of gourmet and everyday food culture around the globe. As Ken Albala shows, though, over its history the bean has enjoyed more controversy than its current ubiquity lets on. From the bean's status as seat of the soul (at least, that's what Pythagoras thought) to seed of sin (or so...

Marinades, Rubs, Brines, Cures and Glazes

Marinades, Rubs, Brines, Cures and Glazes

In this revised and expanded edition of his best-selling book, grilling guru Jim Tarantino explains the art and science of marinades and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both...

All About Braising: The Art of Uncomplicated Cooking

All About Braising: The Art of Uncomplicated Cooking

“ For most people,  the idea of reading an entire book devoted to one simple cooking technique, braising, is probably reminiscent of going to detention and being forced to read some lengthy book on world history. Yet I think you will find, as I did, that Molly Stevens' book on braising is a surprisingly excellent read.      Braising tends to be one of the cooking techniques that you just don't...” --Nicko

100% Positive Reviews
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