The Art of Cooking

The First Modern Cookery Book

Author: Maestro Martino of Como

Publisher: Univ of California Press

ISBN: 9780520928312

Category: Cooking

Page: 216

View: 4814

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

The Miso Book

The Art of Cooking with Miso

Author: John Belleme,Jan Belleme

Publisher: Square One Publishers, Inc.

ISBN: 9780757000287

Category: Cooking

Page: 182

View: 1321

For centuries, the preparation of miso has been considered an art form in Japan. Through a time-honored process, soybeans and grains are transformed into thiswondrous food, which is both a flavorful addition to a variety of dishes and a powerful medicinal. Scientific research has supported miso's use as an effective therapeutic aid in the prevention and treatment of a range of disorders. Part One of this guide begins with miso basics—its types and uses. A chapter called “Miso Medicine” then details this superfood's healing properties and role in maintaining good health. Easy directions for making miso at home are also found in Part One. Then Part Two presents over 140 healthy recipes in which miso is used in dips, spreads, soups, and much more. Whether you are in search of healthful foods or you simply want a delicious new take on old favorites, The Miso Book may be just what the doctor ordered.

The Art of Cooking with Lavender

Author: Nancy Baggett

Publisher: N.A

ISBN: 9780998183602


Page: 136

View: 9182

Enhanced with 70 color photos and 80 well-tested recipes from soups & entrees to desserts, this cookbook offers the secrets to cooking great dishes with culinary lavender. A feast for all the senses

The Un-Cookbook

The Art of Cooking Without Recipes

Author: Roy Wallace

Publisher: FriesenPress

ISBN: 1770671226


Page: N.A

View: 1611

If you would like to learn basic cooking skills that will allow you to make a meal from scratch using only existing ingredients and basic utensils, then you are in the right place!This book was engendered from the need for people to be able to learn the art of cooking without fancy recipes, exotic ingredients and expensive kitchen gadgetry.When you look at most traditional recipe books, you would be tempted to believe that only Cordon Bleu chefs and million dollar kitchens can produce acceptable results.

The Art of Cooking with Vegetables

Author: Alain Passard,Alex Carlier

Publisher: Frances Lincoln

ISBN: 9780711235410

Category: Cooking

Page: 104

View: 4771

Alain Passard is the chef who astonished the food world in 2000 by removing red meat from his three-Michelin-starred Paris restaurant L'Arpège, and dedicating himself to cooking with vegetables, supplied exclusively from his own organic farm. Today L'Arpège is widely acknowledged as one of the world's great restaurants, while its visionary owner has inspired a new generation of chefs. Here is a collection of forty-eight wonderful recipes illustrated with Alain Passard's own joyful collages. The Art of Cooking with Vegetables is made up of unexpected combinations, complex flavors created with a few simple elements, a passion for fresh and seasonal ingredients. Simple, and simply perfect.

Bong Appétit

Mastering the Art of Cooking with Weed

Author: Editors of MUNCHIES

Publisher: Ten Speed Press

ISBN: 0399580115

Category: Cooking

Page: 256

View: 3895

Based on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook features 65 "high"-end recipes for sweet and savory dishes as well as cocktails. Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including "Bong Appétit" stars Ry Prichard and Vanessa Lavorato.

Weber's Charcoal Grilling

The Art of Cooking with Live Fire

Author: Jamie Purviance

Publisher: Oxmoor House

ISBN: 9780376020475

Category: Cooking

Page: 256

View: 7244

Anyone with half a taste bud knows the difference a good charcoal fire can make. There is no mistaking the effects of its woodsy aromas or the primordial satisfaction of grilling over crackling flames and glowing embers. Now Weber, the inventor of the first covered charcoal grill, presents the definitive book on this unique grilling style, which lately has been surging in popularity. Thoroughly researched and handsomely designed, Webers Charcoal Grilling cookbook holds the most captivating examples of charcoal grilling and authentic barbecue from around the globe. More than 100 triple-tested recipes take readers through the full range of a charcoal grills versatility, including seared steaks, roasted vegetables, smoked fish, barbecued ribs, wood-fired pizzas, and much more. The pages of Webers Charcoal Grilling cookbook dazzle with more than 150 color photographs, one for each recipe, plus many more for illustrating essential grilling techniques and barbecue secrets. Additional photos and stories document a culture woven together by unforgettable personalities, an amazing culinary history, and a passionate appreciation for cooking over a live fire.

The Art of Cooking for the Diabetic

Author: Mary Abbott Hess

Publisher: Signet

ISBN: 9780451175748

Category: Diabetes

Page: 496

View: 7251

"For the millions of diabetics, this should be a godsend" (Consumer Digest). This completely revised and updated edition of the popular cookbook features 350 flavorable, low-calorie, low-fat, high-fiber recipes, plus extensive food exchange listings and nutritional values. Foreword by Norbert Freinkel, M.D., past President of the American Diabetes Association.

The Art of Cooking Omelettes

Author: Madame Romaine De Lyon

Publisher: N.A

ISBN: 9781626549500

Category: Cooking

Page: 166

View: 8460

For 65 years, Madame Romaine de Lyon ran a popular restaurant in midtown New York that served only eggs. But not just any eggs Mme de Lyon, was a master omelette chef. The walls of her restaurant were covered with signed photos of famous customers, such as Joan Rivers, Mary Tyler Moore, Anne Bancroft, and Mel Brooks (who wrote the screenplay for "The Producers" at his regular table in the back of the restaurant). Romaine's dedication to the perfect execution of the omelette and her expertise at her craft, spread her reputation well beyond New York City. Among the highest praise she received was from the ultimate cooking authority: the great Julia Child. During the omelette episode of "The French Chef," Julia holds up a copy of "The Art of Cooking Omelettes" and recommends it to anyone interested in cooking exquisite omelettes. "The Art of Cooking Omelettes" is Madame Romaine de Lyon's homage to the omelette and her life as a cook. It includes recipes for over 500 omelettes instructions that make these culinary works of art-the meals that made her restaurant so beloved-accessible to everyone. But "The Art of Cooking Omelettes" is more than a simple recipe book. It includes the charm and engaging stories of a master chef who came to this country with nothing an built a renowned restaurant. It is gem of a book for anyone interested in both fine cooking and writing.

The Experimental Cook

A new approach to the art of cooking

Author: Sharad Pradhan

Publisher: Fast-Print Publishing

ISBN: 1784565296


Page: 328

View: 1298

Ah! Not another cookery book, you might say. Not quite; this book shows you how you can learn the art of cooking through experimenting with basic cooking processes and techniques.

The Art of Cooking

A Series of Practical Lessons

Author: Matilda Lees Dods

Publisher: BiblioBazaar, LLC

ISBN: 9780559170256

Category: History

Page: 240

View: 8961

This is a pre-1923 historical reproduction that was curated for quality. Quality assurance was conducted on each of these books in an attempt to remove books with imperfections introduced by the digitization process. Though we have made best efforts - the books may have occasional errors that do not impede the reading experience. We believe this work is culturally important and have elected to bring the book back into print as part of our continuing commitment to the preservation of printed works worldwide.

The Art of Cooking with Marijuana

Author: Andrea Drummer

Publisher: Mango

ISBN: 9781633536678

Category: Cooking

Page: 180

View: 9345

Although there are many cookbooks on publication there are few books that deal with cooking and cannabis. Those who see cannabis as a medical asset, an ingredient and a natural way to relax, will enjoy this book as it explores everything the herb can do for us on a plate.

All About Braising: The Art of Uncomplicated Cooking

Author: Molly Stevens

Publisher: W. W. Norton & Company

ISBN: 0393241181

Category: Cooking

Page: 496

View: 6184

From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish. The art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's All About Braising is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots, 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises, planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers, a variety of enlightened wine suggestions for any size pocketbook with each recipe.

Smoking Meat

Author: Will Fleischman

Publisher: Dorling Kindersley Ltd

ISBN: 024127897X

Category: Cooking

Page: 192

View: 4120

Smoking meat is a cookery art form that combines scientific precision with a little smoky alchemy to produce the tenderest, most delicious cuts. Even better, it's something that anyone can do, whether you're cooking with an adapted bucket or a purpose-built Texan smokehouse. Smoking Meat is the ultimate mouth-watering guide to cooking with smoke. Whether you're whipping up some pork belly or spare ribs, Smoking Meat will have you experimenting with endless combinations of woods, heats, meats, cuts, rubs, and sauces. Impress your friends with over 50 inspired meat recipes for every taste, drawing on classic and adventurous ideas for meats from chicken to lobster and pork belly to venison. Smoking Meat is perfect for all foodies planning on hosting a barbeque or just treating your own tastebuds. Mouth-watering photos capture varying textures and colours of the meat to ensure that you're smoking meat the way you want to.

The Art of Dining

A History of Cooking & Eating

Author: Sara Paston-Williams

Publisher: Harry N Abrams Incorporated

ISBN: 9780810919402

Category: Cooking

Page: 348

View: 5602

Looks at the gastronomic history of England from medieval times to World War I, describes foodstuffs, kitchen equipment, and manners, and includes fifty original recipes

The Art of Cooking Morels

Author: Ruth Mossok Johnston

Publisher: University of Michigan Regional


Category: Cooking

Page: 139

View: 7511

A stunningly illustrated book on cooking America s most prized mushroom"