To be Happy you need to do only three Steps: Read, Make, Taste!!! In this Book we have collected Delicious and Tested Recipes. On its pages you will find Recipes for how to Cook Different Dishes in Instant Pot. While Cooking with Instant Pot you will save all the useful properties of the products. To Cook a Tasty …
The Cook’s Illustrated 2016 Annual gathers all six issues of Cook’s Illustrated magazine from the past year–including 120 foolproof recipes from the cooks at America’s Test Kitchen, innovative test kitchen discoveries, clever reader-submitted quick tips, game-changing cooking techniques, and dozens of cookware and ingredient ratings–in one edition. A hardcover, cloth-bound format, along with an easy-to-use index of recipes and ratings, makes this …
[Read by Joe Barrett][With an Introduction written by Mario Batali] New York Times bestselling author Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as ”the poet laureate of appetite” (Dallas Morning News). A Really …
[Read by Joe Barrett][With an Introduction written by Mario Batali] New York Times bestselling author Jim Harrison was one of this country’s most beloved writers, a muscular, brilliantly economic stylist with a salty wisdom. He also wrote some of the best essays on food around, earning praise as ”the poet laureate of appetite” (Dallas Morning News). A Really …
Lucky Peach All About Eggs: Everything We Know About the World’s Most Important Food
A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg. Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world’s most important food. Does that make Lucky Peach’s All About Eggs the …
Knife is a love letter to this essential culinary tool – its form, history, and creation. The knife can be the most functional utensil or the most exquisite piece of design – avid collectors pay jaw-dropping sums for piece of Japanese hand-crafted steel, made according to traditions that date back thousands of years.Through interviews with knife-makers, chefs, …
Kitchen, cooking, nutrition, and eating have become omnipresent cultural topics. They stand at the center of design, gastronomy, nutrition science, and agriculture. Artists have appropriated cooking as an aesthetic practice – in turn, cooks are adapting the staging practices that go with an artistic self-image. This development is accompanied by a philosophy of cooking as a speculative cultural …
Why don’t we eat more octopus? What about gurnard and other ugly fish? Cheeks and feet are cheap and delicious, but people prefer fillet or chops. What about rabbits and squirrels? Where do all the giblets go? And what’s wrong with ugly vegetables? This book is about ingredients that are neglected, overlooked, forgotten. They are all tasty, sustainable …
Brian Kateman coined the term “Reducetarian”—a person who is deliberately reducing his or her consumption of meat—and a global movement was born. In this book, Kateman, the founder of the Reducetarian Foundation, presents more than 70 original essays from influential thinkers on how the simple act of cutting 10% or more of the meat from one’s diet can …
Cheddar: A Journey to the Heart of America’s Most Iconic Cheese
One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated …