Sausage!: How to Make and Serve Delicious Homemade Chorizo, Bratwurst, Sobrasada, and More

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Skyhorse #ad - Fry. You don’t have to be a kitchen connoisseur to make homemade sausage. Smoke. Cook. Braise. Eat! internationally inspired recipes include:german wurstfestoh deer!moose on the looseamerican BreakfastBacon over the TopChili All InAnd that’s just a little taste!Featuring over forty unique recipes for all kinds of meats, and vegetarian options, breads, dips, sauces, fish, fun, as well as side dishes, and more, Sausage! is the must-have cookbook for crafting easy, and mouthwatering sausage dishes.

And now, flying tandoori to cider chicken sausages, with Sausage!—the exciting new reference for all things sausage—creating any dish from corndogs to cheesedogs, is easy for any chef with a mixer and an appetite. Just remember the two basic rules: keep your ingredients clean, and keep them cold. That’s it—you’ve already mastered half of it! The rest is simple: Mince the meat, fill it in the casing, and you’re ready to roll.

Sausage!: How to Make and Serve Delicious Homemade Chorizo, Bratwurst, Sobrasada, and More #ad - As the saying goes, if you can make a hamburger, you can make a sausage. Enjoy! .

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The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings

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Rockridge Press #ad - A tasty world tour—with savory sauces!Take your next entrée further than it’s ever been before. The world sauces cookbook is here to help you top off your meals with 60 sumptuous sauces from all four corners of the globe—including Satay, Adobo, Baba Ghanoush, Creole Remoulade and Comeback Sauce, and Pesto Della Zia.

In addition to helpful prep tips and storage instructions, spiciness index, each sauce recipe comes complete with a flavor profile, and basic serving suggestions. Looking to really show off these sauces? The World Sauces Cookbook also comes with over 30 recipes for main dishes and sides meant to match with them.

The World Sauces Cookbook: 60 Regional Recipes and 30 Perfect Pairings #ad - The world sauces cookbook includes:a world of flavor—From Mexico and Germany to Kenya and Indonesia, sample 60 easy-to-make sauces originating in almost as many countries. Saucy suggestions—learn how to make your sauces shine with helpful guidelines for flavors, spiciness, and best pairing options. Perfect pairings—pick out the ideal plate to highlight each of your sauces with the help of 30+ recipes for delicious sides and entrées.

Discover how simple it is to bring flavors from all over the world right to your table with The World Sauces Cookbook.

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Big Ranch, Big City Cookbook: Recipes from Lambert's Texas Kitchens

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Ten Speed Press #ad - He melds real west texas flair with the contemporary fine food that he learned to cook in culinary school, creating big flavor dishes such as Beef Tenderloin with Blue Crab and Bearnaise and Coriander-Roasted Leg of Lamb with Border Chimichurri. If you’re serving up a down-home feast fit for a cattle rancher’s table, crispy wild Boar Ribs with Fresh Plum Barbecue Sauce, Wood-Roasted Chicken with Mexican Chocolate Chile Rub, Spicy Oak-Smoked Chorizo, try the Achiote-Seared Chickpeas, or Fried Green Tomatoes with Crab Rémoulade.

If urban bistro classics are more your style, foie gras mousseline, you won’t want to miss the Brandied Chicken Liver Terrine with Caramelized Onions, Panfried Pork Cutlet with Parsley-Caper Butter Sauce, and Roasted Beet Salad with Shaved Fennel and Candied Shallot Vinaigrette. The big ranch, big city cookbook is a lot like the great state of Texas itself—if you don’t already call it home, you’ll want to return again and again.

Big Ranch, Big City Cookbook: Recipes from Lambert's Texas Kitchens #ad - A proudly texan cookbook with 125 recipes that blend sophisticated techniques and ingredients with hearty, down-home ranch cooking, from a chef with five successful restaurants. A descendent of cattle ranchers, chef Lou Lambert has created a cookbook that taps into deep Texan pride with cuisine that is neither chuck-wagon chow nor French bistro fare.

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Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook's Guide to New Techniques for Fresh Flavors

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W. W. Norton & Company #ad - A fantastic resource for the home cook and an extensive collection of recipes for adding exciting flavors to any dish. Eric ripert, dan’s "instant" canned tomato salsa, the endlessly adaptable stir-Fry Sauce, Le Bernardin, Susan Volland teaches home cooks how to make sauces like Homemade Sriracha, New YorkIn Mastering Sauces, chef and co-owner, and Thai Coconut Curry Sauce.

Including extensive reference tables for selecting thickeners, Mastering Sauces is "a must buy, alternative seasonings, and an essential one, and expert advice on how to recover a sauce gone wrong, for any serious cook. James peterson, james beard Award-winning author of Sauces: Classical and Contemporary Sauce Making.

Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors: The Home Cook's Guide to New Techniques for Fresh Flavors #ad - A washington Post best cookbook of 2015.

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Chinese Street Food: Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom

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Skyhorse #ad - Photographed entirely in china, this book beautifully presents small plates from the balmy rice paddies of Yunnan and spicy streets of Sichuan to the frozen tundra of Harbin and the imperial majesty of Beijing. So, cheap lunch, a walkable nosh on the way to the office, a quick, or an evening spent hopping from snack stand to snack stand with friends is an everyday occurrence.

Soon after their yearly culinary journeys began, but they artfully weave in folklore, they were struck with a delicious addiction: street food! Within this entertainingly narrated cookbook, our dynamic eating duo not only fondly recalls highlights of their fascination with China’s incredible food culture, vendors, origin stories, and witty chats with the cooks, and fellow gastronomes they’ve met along the way.

Chinese Street Food: Small Bites, Classic Recipes, and Harrowing Tales Across the Middle Kingdom #ad - Chinese street food is brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. This tale of two foodies is destined to change the way readers view going out for Chinese. Howie southworth and greg matza, best friends and bestselling food authors, have been eating their way through China for over two decades.

In china, kitchens are cramped, one’s home is often small, and time is short. Authentic flavors and techniques explode onto the page in a way that first make you salivate, then motivate to roll up your sleeves and get cooking. Chef lee anne wong one element of chinese cookery that remains rare throughout the Western world is the most popular style of cuisine across China: street food! Every day, nearly one-fifth of humanity sustains itself on conveniently placed bites and cheap alfresco meals.

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The Lodge Book of Dutch Oven Cooking

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Skyhorse #ad - Whether it is outdoors or on the home fireplace hearth, the Dutch oven produces great-tasting food with a small amount of effort and a lot of fun. Author J. Recipes from breads to meat and main dishes, unique, side dishes, dutch ovens will make cooking simple, and desserts are covered, including:• Sourdough biscuits• Cornbread• Stews and soups• Chili• Baked salmon• Hearty meatloaf• Peach cobbler• French coconut pie• Apple pie• And more!Whether you’re camping or throwing a party for friends, and enjoyable.

. The cast iron dutch oven is the one cooking pot that does it all: bakes bread, fries eggs, boils seafood, stews wild game, steams vegetables, and broils meat. In addition to the care and cleaning of ovens to handy accessories, this comprehensive guide includes a wide range of useful information that will appeal to new and seasoned Dutch oven cooks alike.

The Lodge Book of Dutch Oven Cooking #ad - Learn how a dutch oven is made and what to look for when purchasing one. The lodge book of dutch oven cooking also contains thirty-four recipes that will get the beginning patio chef or seasoned chuck wagon cook serving delicious meals quickly. Wayne fears brings this ancient and effective cooking pot into the twenty-first century.

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Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor: A Cookbook

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Lorena Jones Books #ad - This stunning visual reference to peppers now seen on menus, and beyond, uses for cooks, showcases nearly 200 varieties with physical description, tasting notes, in markets, and beautiful botanical portraits for each. An iacp cookbook award-winning survey of 200 types of peppers and more than 40 pan-Latin recipes from a three-time James Beard Award-winning author and chef-restaurateur.

From piquillos and shishitos to padrons and poblanos, the popularity of culinary peppers and pepper-based condiments, such as Sriracha and the Korean condiment gochujang continue to grow as more consumers try new varieties and discover the known health benefits of Capsicum, the genus to which all peppers belong.

Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor: A Cookbook #ad - Following the cook's gallery of varieties, salads, more than 40 on-trend Latin recipes for spice blends, soups, sauces, salsas, vegetables, and main dishes highlight the big flavors and taste-enhancing capabilities of peppers. Winner of the 2018 international association of Culinary Professionals IACP Cookbook Award for "Reference & Technical" category.

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Bien Cuit: The Art of Bread

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Regan Arts. #ad - Golper developed many new recipes for this book, including several “bread quests, ” in which he brilliantly revives some of New York City’s most iconic breads including Jewish rye, of course, Kaiser rolls, Sicilian lard bread, and, bagels. One of the world's most celebrated bakers in America shares his insider’s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time—and inexpensively.

Bien cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his brooklyn bakery, chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients.

A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked. This signature style is the product of golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a. M. Through top kitchens in america and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene.

Bien Cuit: The Art of Bread #ad - Bien cuit tells the story of golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter.

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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread: A Baking Book

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Ten Speed Press #ad - En route, advanced techniques, peter distills hard science, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.

You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail: Peter’s version of the famed pain à l’ancienne. Learn the art of bread making through techniques and recipes for making pizza dough, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and more!Co-founder of the legendary Brother Juniper’s Bakery, challah, bagels, and distinguished instructor at the world’s largest culinary academy, sourdough, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years.

. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread.

The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread: A Baking Book #ad - In the bread baker’s apprentice, peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over peter’s shoulder as he learns from paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making.

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Brindisa: The True Food of Spain

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Fourth Estate #ad - Ranging from the most unusual artisan dishes to the classics of spanish cooking, cured ham and fish, chorizo, farmhouse cheeses, prepared pulses, olive oils and vinegars, this recipe collection draws on Brindisa's specialist knowledge to introduce you to delights such as jamon iberico de bellota, fumet rich Catalan fish stock, sweet treats and storecupboard basics that are essential for Spanish and Mediterranean cooking.

Covering the unique way good food is integral to everyday spanish life, ranging from traditional breakfasts to substantial lunches, to big family get-togethers at the weekend, small plates of Spanish food and very simple suppers for during the week, people, its food, this is not just a book about recipes, but a true celebration of Spain, countryside and producers.

Brindisa: The True Food of Spain #ad - Brindisa:the true food of spain is the ultimate in contemporary Spanish cooking, including classic regional recipes, tapas dishes and information about the very best ingredients and food producers. Monika linton founded Brindisa in 1988. Cookbook of the year 2016, the renowned spanish fine food import company, Spectator‘The definitive book about the food of Spain’ Rose PrinceBrindisa, has become a byword for excellent Spanish food.

After the arrival of the ground-breaking shop in borough Market, the first Brindisa tapas restaurant opened in Borough Market in 2004, and Brindisa has since grown to include five London restaurants and another in Barcelona.

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Authentic Polish Cooking: 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine

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Skyhorse #ad - Authentic Polish Cooking: 120 Mouthwatering Recipes, from Old-Country Staples to Exquisite Modern Cuisine #ad - This truly authentic cookbook makes a fantastic addition to any kitchen. Organized by course, estimated cooking times, and of course, cucumber salad, including beet soup, a section on traditional holiday meals, traditional “babka” cake, pierogies! * With easy-to-follow instructions for simple as well as more intricate dishes, Hunter’s Stew, potato pancakes, this cookbook features 120 recipes, pork and rice stuffed cabbage leaves, and suggestions for healthy ingredient substitutions, this cookbook will teach anyone how to cook delicious Polish food.

Readers say it best: "a great assortment of recipes from my Polish heritage and new ones to try" & "Recipes easy to follow, ingredients readily available"* Polish cuisine is hearty and filling, and it is is not all meat and potatoes.

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