Home Cooking with Sam and Forest

Home Cooking with Sam and Forest
Author: Sam Leong
Publisher: Marshall Cavendish International Asia Pte Ltd
Total Pages: 142
Release: 2011-07-15
Genre: Cooking
ISBN: 9814484997
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Singapore’s favourite chefs, Sam and Forest Leong are well-known proponents of simple yet wholesome home-cooked meals. The culinary couple’s latest cookbook, Home Cooking with Sam and Forest, is a collection of their favourite dishes that are easy to replicate at home but are not short on taste. Featuring 50 dishes that range from noodles and seafood to soups and desserts, this cookbook will inspire beginners as well as cooking enthusiasts to whip up dishes such as Wok-fried Chicken with Basil, Tofu Scallops with XO Sauce, Rice Cooked in Chicken Consommé with Seafood, Sweet Sago with Durian and Steamed Green Tea Cupcakes at home. The carefully considered recipes from the authors’ vast culinary knowledge reflect their Chinese and Thai backgrounds and feature ingredients easily sourced from local markets and supermarkets. With Sam and Forest’s cooking expertise and their love for home-cooked family meals, cooking at home is not only easy but satisfying as well. About the Authors Sam and Forest Leong are co-founders of Sam.Leong@Forest Cooking School. The couple has more than 25 years of experience between them and started out working as chefs before branching out into culinary education and writing cookbooks. Sam was previously the Corporate Chef and Director of Kitchens for the Tung Lok Group and has been awarded numerous accolades in prestigious culinary events. He was named Best Asian Ethnic Chef of the Year at the World Gourmet Summit Awards of Excellence in 2001, 2002, 2004 and 2009 (Regional), and Executive Chef of the Year and Chef of the Year in 2005. He was also named Chef of the Year at the Hospitality Asia Platinum Awards (HAPA) 2006/2007. He also received the 2008 Five-Star Diamond Award from the American Academy of Hospitality Sciences. Today, Sam continues to shape the culinary landscape in the region as a consultant to top restaurants and appearing as guest chef in various establishments. Forest established her culinary calling at a young age as an apprentice to her chef father in the kitchen in Thailand. The professionally trained chef has since become one of the most prominent cooking instructors in Singapore. Her role as a cooking instructor at community centres has not only taught budding cooks the intricacies of Thai home cooking but has also encouraged home cooks that whipping up delicious and wholesome meals on a daily basis is not as daunting as it sounds

Sam the Cooking Guy

Sam the Cooking Guy
Author: Sam Zien
Publisher: John Wiley & Sons
Total Pages: 258
Release: 2008-03-17
Genre: Cooking
ISBN: 0470043733
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‘I can't cook.’ I hear that all the time. And it's not that you can't--it's that you don't. It's that we've been wrecked by cooking shows with their millions of complicated steps and crazy-ass ingredients. Ingredients you can't find, let alone pronounce. That's not how I want to cook. I want to eat well, but I don't want it to take a year. Who's making stuff like 'Truffled Peruvian Mountain Squab with Chilled Framboise Foam' anyway? "So this book is about food that's big in taste and small in effort. Just great-tasting stuff with no fancy techniques and definitely no over-the-top ingredients, as in everything-comes-from-a-regular-supermarket--cool concept, huh? It's just a bunch of recipes you'll easily be able to make and enjoy." --From Sam the Cooking Guy Look inside for great recipes like these: • One Dank Tomato Pie • "Whatever" Spring Rolls • Five-Minute Stir-Fry Noodles • O.F.R.B.P.J.G.O. • Awww Nuts! • BBQ Chicken Pizza • Halloween Chicken Chili • Fridge Fried Rice • Sam's Sticky Sweet BBQ Ribs • Stuffed Burgers • Pesto BBQ Shrimp • Chili Salmon • Motor Home Meatballs • Spicy-ish Sausage Pasta • The Great Potato Cake • Brussels Sprouts You'll Actually Eat • (Fake) Creme Brulee • Chocolate Toffee Matzoh • Peanut Butter Ice-Cream Cup Things

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
Author: Samin Nosrat
Publisher: Simon and Schuster
Total Pages: 480
Release: 2017-04-25
Genre: Cooking
ISBN: 1476753830
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Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

Sam Leong: A Family Cookbook

Sam Leong: A Family Cookbook
Author: Sam Leong
Publisher: Marshall Cavendish International Asia Pte Ltd
Total Pages: 139
Release: 2015-09-15
Genre: Cooking
ISBN: 9814721409
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Cooking runs in the Leong family. Sam’s late father was a renowned Cantonese chef and his mother used to run her own chicken rice stall. His wife, Forest is herself a Thai chef and his son, Joe Leong, is a budding pastry chef. Sam Leong: A Family Cookbook is as much a celebration of food that has kept the Leong family cooking together, as a collection of Chinese family favourites. Put together by Sam and his family, this treasury features recipes for time-tested dishes such as stir-fried chicken with basil leaves, everyday staples such as winter melon soup, and contemporary favourites such as salted egg crab, which Sam himself enjoys preparing and eating together with his family. Bonus recipes include sweet treats such as tiramisu and vanilla panna cotta, which would not be out of place on any modern Chinese table today. Whether you’ll be cooking for or with your family, these dishes will bring you together as you make them a part of your family’s dining repertoire for years to come.

Sam the Cooking Guy: Recipes with Intentional Leftovers

Sam the Cooking Guy: Recipes with Intentional Leftovers
Author: Sam Zien
Publisher: The Countryman Press
Total Pages: 363
Release: 2020-11-10
Genre: Cooking
ISBN: 1682686035
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20 master recipes, more than 100 dishes—weeknight cooking has never been so exciting or so easy! Say goodbye to fourth-night-in-a-row meat loaf and identical containers of tragically “meal-prepped” chicken thighs. YouTube cooking sensation and restauranteur Sam the Cooking Guy is here to save us from mediocre leftovers. With 20 bulk-cooking master dishes, each featuring a main protein, with corresponding follow-up meals that all benefit from the work you’ve already done, Sam ensures that you’ll never be bored in the kitchen again! Sam’s recipes are simple and quick, but never tired. Your Mexican Meat Loaf from Sunday can shapeshift into Tuesday night’s Tacos or Thursday’s Sloppy Joes. Monday’s Roast Chicken becomes Wednesday’s Thai Chicken Curry or Friday’s Baked Taquitos. “Aw man, Beer-Braised Short Ribs again?” “Nah: Short Rib Egg Rolls!” Sam’s genuine and engaging personality, along with vibrant color photography, makes this book a lifesaver for busy folks who are looking for dinners that they can finally be excited about.

The Forager Chef's Book of Flora

The Forager Chef's Book of Flora
Author: Alan Bergo
Publisher: Chelsea Green Publishing
Total Pages: 290
Release: 2021-06-24
Genre: Cooking
ISBN: 1603589481
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“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine

The Rye Baker: Classic Breads from Europe and America

The Rye Baker: Classic Breads from Europe and America
Author: Stanley Ginsberg
Publisher: W. W. Norton & Company
Total Pages: 521
Release: 2016-09-27
Genre: Cooking
ISBN: 0393245225
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“A must-have for all serious bread bakers; an instant classic.”—Peter Reinhart, author of Bread Revolution True rye bread—the kind that stands at the center of northern and eastern European food culture—is something very special. With over 70 classic recipes, The Rye Baker introduces bakers to the rich world of rye bread from both the old world and the new. Award-winning author Stanley Ginsberg presents recipes spanning from the immigrant breads of America to rustic French pains de seigle, the earthy ryes of Alpine Austria and upper Italy, the crackly knäckebröds of Scandinavia, and the diverse breads of Germany, the Baltic countries, Poland, and Russia. Readers will discover dark, sour classic Russian Borodinsky; orange and molasses-infused Swedish Gotländ Rye; nearly black Westphalian Pumpernickel, which gets its musky sweetness from a 24-hour bake; traditional Old Milwaukee Rye; and bright, caraway-infused Austrian Country Boule Rounding out this treasury are reader-friendly chapters on rye’s history, unique chemistry, and centuries-old baking methods. Advanced bakers will relish Stanley’s methods, ingredients, and carefully sourced recipes, while beginning bakers will delight in his clear descriptions of baking fundamentals. The Rye Baker is the definitive resource for home bakers and professionals alike.

Sam Leong

Sam Leong
Author: Stephen Lee
Publisher: Marshall Cavendish International Asia Pte Ltd
Total Pages: 186
Release: 2013-06-10
Genre: Biography & Autobiography
ISBN: 9814484652
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Stella, Fairy of the Forest

Stella, Fairy of the Forest
Author: Marie-Louise Gay
Publisher: Groundwood Books Ltd
Total Pages: 33
Release: 2020-05-28
Genre: Juvenile Fiction
ISBN: 1773065262
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Stella's little brother Sam wonders whether fairies are invisible. Stella assures him that she has seen hundreds of them and that if she and Sam venture across the meadow and into the forest, they are likely to find some. So begins another adventure in the Stella and Sam series about the irrepressible red-head, and her slightly apprehensive little brother.

The Curious Cook

The Curious Cook
Author: Harold McGee
Publisher:
Total Pages: 339
Release: 1990
Genre: Cooking
ISBN: 9780865474529
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Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster