Fifty Ways to Cook Most Everything

Fifty Ways to Cook Most Everything
Author: Andrew Schloss
Publisher:
Total Pages: 0
Release: 1992
Genre: Quick and easy cookery
ISBN: 9780671734510
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Even the most resourceful cook runs out of ideas from time to time, but here's a book that will solve that problem forever. With 50 chapters covering different foods, culinary themes, and techniques--each presenting 50 recipes--this imaginative and practical book is a cornucopia of cooking inspiration. Features 2,500 terrific recipes. 2-color art throughout.

Cooking with Three Ingredients

Cooking with Three Ingredients
Author: Andrew Schloss
Publisher: William Morrow Cookbooks
Total Pages: 240
Release: 2003-01-21
Genre: Cooking
ISBN: 9780060555016
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There's magic in the number three. And when it comes to cooking, the number three can create culinary magic in your kitchen. In this fabulous, original collection, three ingredients add up to much more than the sum of their parts. Choose a simple starter, such as Smoked Salmon Mousse, Very Cheesy Nachos, Mustard-Cured Shrimp, or Chunky Corn Chowder, or go for the main event with Lemon Pepper Chicken, Balsamic-Glazed Sirloin, or Grilled Honey Mustard Pork. There are three-ingredient pasta sauces, delectable vegetables and sides, and even "almost instant" desserts. Using only three ingredients means less shopping, less preparation, less cleanup -- and best of all, less time. And with the many creative ways author Andrew Schloss has put these together, no one will guess that you haven't slaved for hours in the kitchen. You'll find these recipes exceptionally easy -- and unbelievably delicious.

Fifty Shades of Chicken

Fifty Shades of Chicken
Author: F.L. Fowler
Publisher: Clarkson Potter
Total Pages: 162
Release: 2012-11-13
Genre: Cooking
ISBN: 0385345224
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Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.

Cooking Slow

Cooking Slow
Author: Andrew Schloss
Publisher: Chronicle Books
Total Pages: 226
Release: 2013-10-15
Genre: Cooking
ISBN: 1452129533
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The New York Times bestselling author of Mastering the Grill presents more than 80 delectable recipes that celebrate the art of slow cooking. This tantalizing book explores time-honored methods that yield tender, delicious meals with little hands-on cooking time. More than eighty recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight. A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend. Brought to life with thirty-six enticing photographs by award-winning photographer Alan Benson, Cooking Slow is a must-have for dedicated home cooks.

How to Cook Everything: The Basics

How to Cook Everything: The Basics
Author: Mark Bittman
Publisher: HarperCollins
Total Pages: 501
Release: 2013-03-07
Genre: Cooking
ISBN: 0544186966
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The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.

50 Ways to Eat Cock

50 Ways to Eat Cock
Author: Adrienne N. Hew
Publisher: Savor the Journey, LLC
Total Pages: 87
Release: 2013
Genre: Cooking
ISBN: 148259143X
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This is the ORIGINAL book about eating cock. All other "cock" books are impostors!" "Adrienne Hew has added to the culinary repertoire with this fun and imaginative cookbook on a forgotten traditional food." -Review from Sally Fallon Morell, President, The Weston A. Price Foundation and author of Nourishing Traditions"How much cock can one eat in a lifetime? Let Adrienne Hew count the Ways! A humorous approach to a subject that we tend to ignore: nutrition! Learn to eat cock and LOVE it! Our listeners ate it up!" -Review from Mark Colavecchio, The Bob and Mark ShowCurious about cock? You're not the only one. Once revered for his virility and strength, the rooster has taken a back seat to the hen in more recent years. With healthy chicken recipes like Risotto Cock Balls and Cock-o's, 50 Ways to Eat Cock is a fun and inventive chicken cookbook that takes a revealing look at the folklore, history, culinary culture and nutritional benefits of this well-endowed ingredient. With tongue-in-cheek descriptions, these playful cock recipes are bulging with everything from the quintessential to the quick-and-easy to the downright quirky. You'll learn how to tame this tough bird meat into succulent and finger-licking gourmet meals. Thanks to the ingenuity of author and Certified Nutritionist, Adrienne Hew, the noble cock retakes his rightful place at the head of the table. Grab the "hard copy" as the perfect bridal shower gift!* If you want, you can also make any of these recipes with chicken, but they wouldn't be as fun.

Brilliant Food Tips and Cooking Tricks

Brilliant Food Tips and Cooking Tricks
Author: David Joachim
Publisher: Rodale Books
Total Pages: 576
Release: 2001-07-13
Genre: Cooking
ISBN: 9781579543013
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Come meet your new best friend in the kitchen. Introducing the big book of home-cooking secrets, fabulous food tips, simple solutions, and recipes to rave about! Whether you cook a little or a lot, plain or fancy, healthy or hearty, for your family or just for fun, this is the one book that does it all--faster and easier than you ever dreamed! Find out how to choose the juiciest oranges, perk up limp asparagus, chop an onion with no tears, grill a steak to juicy perfection, rescue any oversalted dish, and crack an egg with one hand. Or, if you're simply tired of the same old meals night after night, discover hundreds of easy recipes that put great-tasting food on your table fast. With this book, you can cook anything with skill, confidence, and pleasure--from a moist, juicy Thanksgiving turkey to a healthy chocolate-banana cream pie to your family's favorite chili with a delicious new twist. Brilliant Food Tips and Cooking Tricks is the book to keep by your side whenever you cook. It's your silent partner, your creative inspiration, and your cooking emergency hotline all rolled into one! This indispensable kitchen companion contains all the practical, down-to-earth cooking wisdom that you will ever need. Learn quick new tricks and clever trade secrets. Discover dozens of recipe rescues. Put a new spin on tried-and-true dishes. Most of all, learn how to cook faster, cook smarter, and have more fun in the kitchen. You'll find the following special features and many more in this extraordinary book: * Over 5,000 brilliant tips on buying, storing, and preparing food; boosting flavor; cooking healthfully; saving time; rescuing failed recipes; and much more * More than 900 simple, great-tasting recipes for home cooks * Over 200 helpful boxes such as "How Baking Works" and "Four Ways to Flavor Pork Tenderloin" * 170 step-by-step illustrations that teach you timesaving techniques * More than 150 fascinating food facts and household hints * Over 25 useful charts and tables with emergency substitutions, metric conversions, a guide to pan sizes, and much more * The combined experience of five top cooking experts * Easy-to-use, find-it-fast format

How To Cook Everything

How To Cook Everything
Author: Mark Bittman
Publisher: Wiley
Total Pages: 960
Release: 2006-03-20
Genre: Cooking
ISBN: 9780471789185
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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 you can enjoy yourself in the kitchen and still achieve outstanding results. Praise for How to Cook Everything by Mark Bittman: "In his introduction to How to Cook Everything, Mark Bittman says, 'Anyone can cook, and most everyone should.' Now, hopefully everyone will -- this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food." -- Lynne Rossetto Kasper, host of the international public radio show "The Splendid Table with Lynne Rossetto Kasper" "Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I've seen." -- Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges "Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook." -- Jacques Pepin, chef, cookbook author, and host of his own PBS television series "Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come." -- John Willoughby and Chris Schlesinger, coauthors of License to Grill

How To Cook Everything—completely Revised Twentieth Anniversary Edition

How To Cook Everything—completely Revised Twentieth Anniversary Edition
Author: Mark Bittman
Publisher: HarperCollins
Total Pages: 960
Release: 2019-10-01
Genre: Cooking
ISBN: 1328545679
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The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration. Inside, you’ll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.

How to Cook Everything: Summer

How to Cook Everything: Summer
Author: Mark Bittman
Publisher: Houghton Mifflin Harcourt
Total Pages: 97
Release: 2012-07-06
Genre: Cooking
ISBN: 0544186923
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Summer cooking, simplified—with a recipe collection from the #1 New York Times-bestselling author. Summer cooking is a breeze with this inspiring collection of easy recipes from Mark Bittman, author of the award-winning How to Cook Everything. This quick reference is the perfect companion for a weekend getaway, a stroll through the farmers' market, a casual outdoor party, and planning simple everyday meals. How to Cook Everything Summer includes 20 of Bittman's favorite seasonal recipes—plus 32 variations—designed to help you eat well on even the laziest days, all with hints for ways to improvise with new foods and flavors. From garden-fresh salads, chilled soups, and picnic-portable sandwiches to mouthwatering ideas for the grill, quickly prepared fish and shellfish, and luscious fruit desserts, you'll find all you need to enjoy the most delicious summer ever.