Pros: Well illustrated, well explained, thoughtfully laid out
Culinary Arts & Techniques
Pros: Contemporary, visual stunner
Cons: Somewhat similar genres of food, but not to a fault
Pros: Reveals how to perform many advanced techniques
Cons: Skills required are well out of reach for most home cooks
Artisanal Gluten-Free Cooking: 275 Great-Tasting, From-Scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-Free Diet - and Even Those Who Aren't
Pros: excelent photography, useful wide ranging recipes
Cons: print face is small and can be diffitult to read
“It's much more than a collection of recipes. In this book Kenji explains cooking techniques and the science behind them. Also ingredients and how to find them, how to use them. For many recipes, there is a fully illustrated 'knife techniques' section. ex. for people who are not pros, it is very useful to explain how to cut up a fennel or any other uncommon or...” --MillionsKnives
“Eat Ink by Birk O'Halloran (Author) , Daniel Luke Holton (Author) Reviewed by Jim Berman Cooks are branded into their field. They wear “I’m a cook” as a badge of honor; a war wound, a number across a mug shot. When you shake hands with a cook, you feel the rugged callousness of their hands from sweeping the carnage across their cutting board or hefting a ten-inch chef’s knife over...” --Jim Berman
“ Elements of Dessert is a professional, advanced level cookbook that teaches experienced pastry chefs how to take their skills to the next level. The book is beyond the needs of most home cooks, but if used the right way, Elements will still provide plenty of useful knowledge to the adventurous. Following the tradition of most cookbooks from the Culinary Institute of...” --BenRias
There are no hard and fast rules or measures in this book. Leftovers are just that, sometimes plenty, sometimes a small amount, and the cook reading this will be able to adjust the recipes according to the ingredients to hand. For example, after Roast Chicken for Sunday Lunch the cook will can turn to the Chicken section, and find some inspirations for Monday or Tuesday supper and beyond. ...
Lobsters Scream When You Boil Them: And 100 Other Myths About Food and Cooking . . . Plus 25 Recipes to Get It Right Every Time
Is the five-second rule for real? Will eating carrots improve your eyesight? Is your cookware a health hazard? Do spicy foods cool you down? Has your grandmother been lying to you all these years? No, no, no, no, and . . . probably. In this entertaining and informative reference guide, award-winning cookbook authors Bruce Weinstein and Mark Scarbrough take on more than one hundred popular...
This book does not contain recipes, it is a butcher's guide to saving money on meat and poultry.
In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food...
Great Food Made Simple Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so...
Better Homes and Gardens New Cook Book, Limited Edition: Prizewinning Recipes (Better Homes & Gardens Plaid)
This limited edition of the complete BH&G New Cook Book, 14th edition, takes the prize—and gives it back to you. To celebrate the 70th anniversary of BH&G magazine's monthly Prize Tested Recipes© competition (in 2007), they hosted the Your Best Recipes contest, which thousands of readers across the country entered. This book features 100 of the...