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Modern Freezer Meals: Simple Recipes to Cook Now and Freeze for Later
by Ali RosenModern freezer meals to turn the notion of frozen food on its head. Despite our food culture's deification of preserving ingredients through classic methods like canning and fermenting, we've relegated the freezer to the category of TV dinners and overwrought casseroles. But the freezer can be your best meal-prepping friend, and the easiest way to always have a ready-made meal on hand. Modern Freezer Meals provides one hundred fresh recipes for frozen food—from healthy, vibrant grain bowls to proteins cooked straight from the freezer with tons of flavor still intact. Frozen food guru Ali Rosen offers proper packing and labeling techniques to shatter some of the myths around freezer meals. The days of freezer burn or giant blocks of unwieldy meals are replaced by dozens of dishes that stand up to the cold. Recipes include: Everything biscuitsMashed potato bell peppersCherry chocolate cookiesRicotta gnocchiAnd so much more! Gain a freedom from the daily cooking conundrum with Modern Freezer Meals.
Modern Homebrew Recipes: Exploring Styles and Contemporary Techniques
by Gordon StrongThree-time Ninkasi Award winner, Gordon Strong has been a towering presence in the homebrewing community for many years. Now this Grandmaster Beer Judge invites you on a guided tour through over 100 of his own as-brewed recipes. While discussing the fundamentals of homebrewing, the author also invites you to develop your own style, with tips on recipe formulation and ingredients substitutions.In the initial chapters, Strong cover the basics of brewing, summarizing a variety of processes relating to water adjustment, mashing, and hopping. The author concisely and clearly lays out techniques like infusion mashing, step infusion, decoction, cereal mashes, and hybrid mash schedules. Get the rundown on adding hops in the boil, first wort hopping, hop bursting, whirlpool and steeping, hopbacks, and dry hopping. Learn the basics of recipe design and how to think about style recipe profiles; know the intensity of your ingredients and what contributes to a balanced recipe and how that might differ between styles—do you know what makes a balanced IPA versus a lambic? Make intelligent substitutions with ingredients you have and become comfortable scaling recipes, accounting for volume losses, mash efficiencies, and differences in hop utilization.The recipes themselves are tried and tested, provided by the author as he has brewed them, including specific advice and sensory profiles, plus insights into the creative process behind each recipe. There are myriad IPAs and everyday styles for easy drinking, such as pale ale, blonde ale, wheat beer, altbier, Kolsch, and brown and amber ales. Classic and modern lager recipes include Vienna, dunkel, Maibock, Oktoberfest, bock, and schwarzbier. Dark beers are plentiful, with dark milds, porters, and stouts, making a nod to both American and classic English versions. Stronger fare is on offer with barleywine, strong ales, and winter warmers; lovers of Belgian beer will also find an eclectic selection of traditional recipes, as well as some saisons and biere de garde. For when the creative juices are really flowing, the author includes a collection of experimental and historical recipes that may not find a place in any set style—pale mild or dubbel American brown ale, anyone?—but are delicious nonetheless.
Modern Hospitality: Simple Recipes with Southern Charm
by Whitney Miller<p>Known by TV viewers as the Mississippi belle whose demure demeanor belied nerves of steel and true culinary skill, America watched Whitney Miller crush the competition and become the first winner of MasterChef Season 1. <p>Now Whitney's long-awaited dream of writing her first cookbook has come true as she shares her favorite recipes and entertaining secrets in Modern Hospitality.As a little girl in small-town Mississippi, Whitney grew up cooking at the elbows of true masters of Southern cuisine: her mother, grandmothers, and great-grandmothers. <p>From the secret to making perfect, flaky biscuits to the art of whipping up Sunday supper for a crowd, Whitney not only learned how to create much-loved dishes for friends and family but also discovered the most essential ingredient for any meal: hospitality.In Modern Hospitality, Whitney offers a fresh take on classic dishes passed down throughout generations of Southern women. <p>In addition to providing more than 75 original recipes that showcase regional ingredients and authentic flavors, Whitney also shares her stories of family, tradition, and suggestions for effortless entertaining. <p>Bring a taste of the South into your home with dishes like Oven-Fried Catfish, Shrimp and Sausage with Grits Soufflé, Mississippi Cheesesteak, and Sweet Potato Peanut Butter Blondies. With recipes this simple, elegant, and delicious, it's easy to turn any occasion into something special.
Modern Jewish Baker: Challah, Babka, Bagels & More
by Shannon SarnaStep-by-step instructions for the seven core doughs of Jewish baking. Jewish baked goods have brought families together around the table for centuries. In Modern Jewish Baker, Sarna pays homage to those traditions while reinvigorating them with modern flavors and new ideas. One kosher dough at a time, she offers the basics for challah, babka, bagels, hamantaschen, rugelach, pita, and matzah. Never one to shy away from innovation, Sarna sends her readers off on a bake-your-own adventure with twists on these classics. Recipes include: Chocolate Chip Hamantaschen Tomato-Basil Challah Everything-Bagel Rugelach S’mores Babka Detailed instructions, as well as notes on make-ahead strategies, ideas for using leftovers, and other practical tips will have even novice bakers braiding beautiful shiny loaves that will make any bubbe proud.
Modern Jewish Comfort Food: 100 Fresh Recipes for Classic Dishes from Kugel to Kreplach
by Shannon SarnaA satisfying collection of Jewish comfort food with classic dishes and modern variations. Comfort food varies from person to person, family to family, region to region. As the author of Modern Jewish Baker and editor of The Nosher, Shannon Sarna has always wanted to tell the story of the Jewish people through food and continues to do so here in her latest book. Modern Jewish Comfort Food showcases recipes and variations that have shaped Jewish cuisine from around the world—including immigration waves from Europe, the Middle East, North Africa, New York City, and beyond. Sarna shares many traditional dishes, and then provides exciting variations that will bring heartwarming comfort to the home kitchen. Her Basic Tomato & Pepper Shakshuka is cleverly interpreted into a deep-dish pizza; Classic Potato Latkes invite vegetable-focused variations such as Beet & Carrot and Summer Corn Zucchini; and a multitude of dumplings reflect the range of the Jewish diaspora. Sweets include two kinds of Israeli-Style Yeasted Rugelach, Funfetti Macaroons, and more—ready to complete the holiday dessert table. Modern Jewish Comfort Food will inspire home cooks to connect to Jewish foodways and explore the history of this diverse cuisine.
Modern Jewish Cooking: Recipes & Customs for Today's Kitchen
by Leah KoenigFrom a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.
Modern Lager Beer: Techniques, Processess and Recipes
by Joe Connolly Jack HendlerThe idea of crisp, pale lagers may have roots in 19th century Bohemia, but lager beer is far older and richly complex. Since Pilsner beer took the world by storm, lager beer has become a household term and a commercial behemoth before taking root among homebrewers and craft brewers. Modern Lager Beer is an exploration of the world of lager beers, their historical origins, and the detailed development and techniques used in their production today. Explore the Bavarian and Bohemian origins followed by an examination of the many significant ways that the modern perception of lager styles has been shaped by a myriad of techniques used to produce them. Many traditional methods once employed in lager beer production can be used by the savvy brewer to create unique and delicious lager beers. Insight from many of today&’s modern brewers, along with traditional beers that have inspired them, will highlight the interesting ways that lager brewers borrow from these traditions in search of creating their own unique expressions of lager. Modern Lager Beer is filled with practical methods, processes, culture, and recipes from some of the world&’s greatest lager craft breweries. From the smallest details of decoction programs to philosophies of fermentation tank geometry, as much as possible of the minutiae of the world&’s most popular beer category is explored.
Modern Lunch: +100 Recipes for Assembling the New Midday Meal
by Allison DayFrom acclaimed cookbook author and award-winning blogger Allison Day comes Modern Lunch, a collection of 100 recipes that celebrate the midday meal.Modern Lunch is the new lunchtime hero for time-strapped, budget-conscious, and salad-fatigued people everywhere. Focusing on healthy, quick--and, yes, Instagrammable--recipes, Allison takes readers on a feasting journey inspired by fresh flavors and ingredients, her travels, and minimal effort. Meals in jars and adult-appropriate lunchboxes will actually make you look forward to lunch now, especially when recipes like Chicken and Cucumber Ribbon Salad with Peanut Butter Vinaigrette, Tomato Sourdough Soup with Cacio e Pepe Socca Triangles, and Walnut-Crusted Avocado, Feta, and Eggs with Pesto Rice are waiting for you. Find inspiration for delicious lunches to eat at home, too, like Greek Chopped Salad with Crispy Peppercorn Salmon, and a new take on the classic ploughman's lunch. Spend weekends with friends gathered around easy-to-assemble platters and picnic baskets, and enjoy homemade brunches that rival any restaurant's. And, if you're someone who likes to improvise, Allison shares her staple recipes and tried-and-tested strategies for mastering meal prep, as well as ideas and combinations for quick, on-the-fly lunches that encourage creativity but promise satisfaction--even if you have to dine at your desk.With dazzling recipes and photography, and smart tips on hacking the lunchtime game, Modern Lunch proves that a delicious, exciting, and inventive lunch can be achievable for any appetite, wallet, and busy schedule--and maybe even spark a little office envy.
Modern Mediterranean: Easy, Flavorful Home Cooking
by Melia Marden&“A new favorite of mine. Modern Mediterranean is one of those cookbooks that makes you lust after everything within it&” (The New Yorker). Melia Marden grew up in New York and Greece, where she enjoyed great seasonal food and a family that loved to entertain. As executive chef at New York City&’s hotspot, The Smile, she develops an ever-changing seasonal menu rooted in Mediterranean flavor that has been raved about by Frank Bruni and Padma Lakshmi and is loved by celebrities. Now, in Marden&’s first book, she presents 125 easy Mediterranean-inspired recipes for the home cook. From Minted Snap Peas to Watermelon Salad to Summer Steak Sliced Over Corn to Almond Cream with Honey, these are recipes calling for fresh ingredients and bold flavor but requiring no special techniques or equipment. Including 100 photos, this is a gorgeous, unique package that will charm and inspire home cooks everywhere. &“A stylish, no-nonsense guide to creating some rather choice staples.&” —Interview &“Melia Marden gives us perfect food, conceived with true brilliance, executed with true love.&” —Joan Didion, author of The White Album
Modern Mediterranean: Sun-drenched recipes from Mallorca and beyond
by Marc FoshClassic Mediterranean food through a modern lens.From sun-drenched shores to cool, lush valleys, the unique climate of the Mediterranean has long been associated with delicious, simply prepared food abundant with flavour. In recent years these remarkable ingredients have been utilised by the region's best chefs to create a cuisine that builds on the history and traditions entrenched in the areas food and reinterprets them into something new: A Modern Mediterranean cookery. In this book, Marc Fosh, the Michelin-starred chef behind Palma de Mallorca's Restaurant Marc Fosh, takes us on a tour of the bountiful produce of the Mediterranean and shows us how to harness its flavours in new and exciting ways. Organised into 18 chapters by key ingredient; covering everything from tomatoes, garlic, almonds and olive oil to octopus, chorizo, saffron and truffles, the book is a love letter to the Mediterranean and its food. The recipes include new twists on classic dishes, such as Yellow Gazpacho with Smoked Salmon and Avocado or Saffron, Raspberry and Orange Blossom Crème Catalan, as well as less familiar fare, including Herb-roasted Guineafowl with Couscous Salad and Sobrassada and Honey Croquettes with Almond Aioli. Each chapter opens with a fascinating introduction explaining the history and provenance of each ingredient, with information on key suppliers and when each ingredient is at its best. With 100 delicious recipes accompanied by stunning photographs and beautiful, specially commissioned, on-location photography this is a true love letter to the region and a must-have book for anyone interested in Mediterranean cookery, both classic and modern.
Modern Native Feasts
by Andrew GeorgeNative American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière.Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century.Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010.
Modern Nutrition in Health and Disease
by Karen E. Peterson Katherine L. Tucker Christopher P. Duggan Gordon L. JensenIntroducing the twelfth edition of Modern Nutrition in Health and Disease, a seminal text in the field of nutrition. Originally published in 1950, this revised print and digital edition—now in full-color—serves as both a comprehensive learning resource for undergraduate and graduate nutrition majors, and an authoritative reference for nutrition practitioners. Authored and edited by distinguished experts worldwide, this twelfth edition features new chapters on interprofessional practice, global food systems, precision nutrition, and more. With a focus on physiological nutrition principles and fully referenced with the latest scientific research, this edition showcases major advancements in understanding nutrition's role in disease prevention. It continues the tradition of providing in-depth information on various aspects of nutrition, making it an invaluable tool for undergraduates, graduate nutrition majors, and the medical community.
Modern Nutrition in Health and Disease (11th Edition)
by A. Catharine Ross Benjamin Caballero Robert J. Cousins Katherine L. Tucker Thomas R. ZieglerThis book offers complete, authoritative reference on nutrition and its role in contemporary medicine, dietetics, nursing, public health, and public policy.
Modern Pasta Sauces: Delicious and Creative Twists on Your Favorite Classic Recipes
by Paula JonesClassic flavors get a modern remix—these aren't your grandma's pasta sauces! Ciao! Reimagine everything you know about pasta sauces. Modern Pasta Sauces is a fun, affordable way to try new delectable Italian dishes—classic pasta sauces simmering with creative, modern flavors you'll crave. You'll be inspired to make 60 mouthwatering sauces you've never tried before like Kale Pistachio Pesto, Squash Carbonara with Pancetta, and Vegan Vodka Sauce. Modern Pasta Sauces is the perfect go-to guide for home cooks—from beginners to seasoned chefs—who want to elevate mealtime with homemade pasta sauces that satisfy and delight. Mangia! This tasty modern pasta sauces cookbook includes: Fresh new flavors—You'll prepare homemade pasta sauces of all flavors, fresh ingredients, difficulty levels, and prep times—like Pumpkin Seed Pesto. Become a master saucier—Savory pasta sauce recipes you'll enjoy include tomato, pesto, cream, meat, oil, and even vegan. Pasta pairing tips—Perfect for pairing specific sauces with popular pasta shapes like fettuccine, gnocchi, penne, ravioli, and spaghetti. Discover delish with a fresh twist—pasta sauces were never like this!
Modern Pioneering
by Georgia PellegriniA cookbook and backyard gardening and homesteading guide for women who want to grow food efficiently, cook seasonal recipes, or even try foraging, camping, and living off the land.Self-sufficiency is the ultimate girl power Georgia Pellegrini, outdoor adventurer and chef, helps you roll up your sleeves and tap into your pioneer spirit. Grow a small-space garden and preserve a little deliciousness for the cold months; assemble the makings of a self-sufficient pantry; learn to navigate without a compass for your next camping trip; or even forage for plants that give you energy. Whether you're a full-time homesteader, a weekend farmer's market devoté, or anyone looking to do more by hand, this overflowing resource will help you hone new skills in the kitchen, garden, and great outdoors. It includes: · More than 100 recipes for garden-to-table dishes, preserves, and cured foods · Small-space gardening advice on building a raised bed, choosing what to grow, and saving seeds · DIY projects, such as Mason jar lanterns and homemade notecards · Superwoman skills like assembling a 48- hour survival toolkit in an Altoids tin Packed with beautiful photographs and illustrations, Modern Pioneering proves that becoming more self-sufficient not only means being empowered, but also having a lot more fun. From the Trade Paperback edition.
Modern Potluck
by Kristin DonnellyUncover the best dish Modern Potluck is a cookbook and guide for today's potluckers that delivers Instagram-worthy dishes packed with exciting, bold flavors. These 100 make-ahead recipes are perfect for a crowd and navigate carnivore, gluten-free, dairy-free, vegetarian, and vegan preferences gracefully. With beautiful color photographs and lots of practical information such as how to pack foods to travel, Modern Potluck is the ultimate book for gathering friends and family around an abundant, delicious meal.
Modern Sauces: More than 150 Recipes for Every Cook, Every Day
by Martha Holmberg&“A book you&’ll use every day. . . . Think of these sauces as a culinary bag of tricks. I do.&” —Dorie Greenspan, James Beard Award winner and New York Times–bestselling author of Around My French Table Mastering sauces can take your cooking to a whole new level. Award-winning food writer Martha Holmberg was trained at La Varenne, and in Modern Sauces she tackles this sometimes-intimidating subject—using clear, short bites of information and dozens of process photographs to deliver the skill of great sauce-making to every kind of cook, including beginners. More than 100 recipes for sauces range from standards such as béarnaise, hollandaise, and marinara to modern riffs including maple-rum sabayon, caramelized onion coulis, and coconut-curry spiked chocolate sauce. An additional fifty-five recipes use the sauces to their greatest advantage, beautifying pasta, complementing meat or fish, or elevating a cake to brilliant. Organized by ingredient and method, Modern Sauces is both an inspiration and a timeless reference on kitchen technique. &“In a clear and encouraging voice, she explains how to season, store, portion, and improvise on classic sauces . . . Easily Holmberg&’s best cookbook to date, this uses delicious recipes—like the outstanding Rice Pudding with Cardamom Meringues, Lime Crème Anglaise, and Chunky Mixed-Berry Coulis—to put essential skills in context.&” —Library Journal
Modern Scandinavian Baking: A Cookbook of Sweet Treats and Savory Bakes
by Daytona StrongMaster the art and heart of Scandinavian baking—60+ authentic recipesNow you can whip up a slice of Scandinavian hospitality in the comfort of your own kitchen! Modern Scandinavian Baking is a complete guide for bakers of all levels who want to create the sweet and savory treats of Denmark, Norway, and Sweden.From breads, to pastries, cakes, and cookies, there's a simple and scrumptious recipe to delight everyone in this beautifully designed Scandinavian cookbook. Enjoy contemporary takes on classic bakes, plus a comprehensive guide to stocking your pantry with Scandinavian staples, like rye flour, cardamom, baker's ammonia, and beyond.This Scandinavian cookbook includes:Baker's dozen—Discover 13 simple rules for achieving the best results with the recipes in this Scandinavian cookbook.Regional basics—Learn Scandinavian baking foundations, from the cultural origins of cornerstone foods, to techniques like kneading dough, and essential tools like potato ricers, rolling pins, and pastry brushes.Helpful tips—Get convenient pointers for serving and storing your baked goods, plus tips on how to adjust the recipes in this Scandinavian cookbook for specific allergens.If you've been searching for a Scandinavian cookbook that offers modern twists to the region's traditional baked goods, look no further—this one has you covered!
Modern Spice
by Mark Bittman Monica BhideBorn in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has written simple but deeply flavorful recipes. Modern Spice takes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold. Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and Coriander-and-Fennel-Crusted Lamb Chops are contemporary and creative. Bhide pours Guava Bellinis and Tamaritas for her guests, and serves Chile Pea Puffs and Indian Chicken Wings; instead of Chicken Tikka Masala, she serves Chicken with Mint and Ginger Rub. Make-ahead condiments such as Pineapple Lentil Relish and Kumquat and Mango Chutney with Onion Seeds add a piquant accent to the simplest dish. There are plenty of options for everyday meals, including Butternut Squash Stew with Jaggery, Indian-Style Chili in Bread Bowls, and Crabby Vermicelli, along with plentiful recipes for elegant dishes like Tamarind-Glazed Honey Shrimp and Chicken Breasts Stuffed with Paneer. For an original and effortless finish, spoon Raspberry and Fig Jam Topping over tart frozen yogurt or a store-bought pound cake, or if you have more time, tempt guests with exotic sweets such as Saffron-Cardamom Macaroons or Rice Pudding and Mango Parfait. As Mark Bittman says in his foreword, "there is not a cuisine that uses spices with more grace and craft than that of India," and Bhide's recipes do so, but without long and daunting lists of exotic ingredients. In keeping with its local approach to global flavors, Modern Spice includes a guide to the modern Indian pantry and Monica's thoughtful, charming essays on food, culture, and family. Eight pages of gorgeous color photographs showcase the recipes.
Modern Sugar Flowers, Volume 2: Fresh Cake Designs with Contemporary Gumpaste Flowers (Modern Sugar Flowers #2)
by Jacqueline ButlerLearn to decorate your next cake with tulips, petunias, poppies, and other flowers in various stages of bloom that you can make with sugar paste.Learn all the skills for making sugar flowers in this exquisite new collection from acclaimed sugar artist and bestselling author Jacqueline Butler. Building on the foundations established in Modern Sugar Flowers, this second volume introduces over twenty new sugar flowers in various stages of bloom, as well as flower buds and leaves, using Jacqueline's signature pastel color palette. Lavishly illustrated with hundreds of step-by-step photographs, you will learn not only how to master the flowers but also how to use them to create beautiful arrangements on six contemporary cake designs.
Modern Tea: A Fresh Look at an Ancient Beverage
by Jenifer Altman Lisa Boalt RichardsonIt's a beverage, a commodity, a ceremony, a meal, a spiritual encounter, a connector of people, a drink of peace, a pick-me-up, a comforter, and a way of life for many. As tea continues to rise in popularity, this comprehensive guide explores the celebrated beverage through the eyes of a certified tea specialist. From its sometimes murky origins to today's wide range of tea ceremonies, Lisa Boalt Richardson delves into the world of tea to create a fresh and accessible package for tea rookies and gurus alike. With tips for shopping, storing, steeping, and tasting, plus advice for using tea in pairings, cooking, cocktails, and home health remedies, this fascinating read is everyone's cup of tea.
Modern Vegan Baking: The Ultimate Resource for Sweet & Savory Baked Goods
by Gretchen PriceThe ultimate guide to real vegan baking—Modern Vegan Baking is your best resource for creative, substitution-free treats that are both savory and sweetWith new ingredients like agave, arrowroot, and aquafaba, vegan baking is every bit as delicious and exciting as traditional baking. Mixing inventive ingredients and cutting-edge methods, professional vegan baker and blogger behind Gretchen's Vegan Bakery Gretchen Price shows just how delicious substitution-free cooking can be. With 125 recipes, plus step-by-step tutorials, Modern Vegan Baking provides a variety of tried and tested recipes for anyone who enjoys vegan baking.Modern Vegan Baking contains:125 Vegan Baking Recipes for making both savory and sweet treats, including must-have classics and innovative creationsEasy-to-Follow Instructions for new vegan baking techniques and ingredientsHelpful Extras including a complete guide to vegan baking substitutionsRecipes in Modern Vegan Baking include: Triple Chocolate Glazed Donuts, Rosemary and Fig Focaccia, Lemon Lavender Shortbread, Pumpkin Pie with Oat Nut Crust, and much more!Taste how much better baking without butter can be with these creative and dairy-free delicacies!
Modern Éclairs: And Other Sweet and Savory Puffs
by Jenny McCoy&“Finally, an antidote to cupcake fatigue . . . shows how éclairs can serve as a base for everything from ice cream sandwiches to lobster rolls.&”—Entertainment Weekly Move over, macarons; catch you later, cupcakes: Éclairs are the new pastry du jour. Delicious and adorable—and fun to make at home—these tiny treats are the perfect vehicles for all your favorite flavors (sweet and savory). Here, pastry chef Jenny McCoy shares incredible recipes for éclairs and all their relatives: cream puffs, profiteroles, Paris-Brests, religieuses, gougères, and more. The best part is that all of these creations are made from the same simple choux pastry: Once you master the basic recipe, it&’s endlessly customizable, from Lemon Meringue Éclairs to &“Whoopie Puffs&” to New England &“Lobster Rolls.&” Recipes include traditional, fruity, chocolate, frozen, savory, and holiday-themed iterations, some classic, some clever—but all irresistible. &“Jenny&’s modernistic approach to the classic éclair is perfection—inventive, playful, and free-spirited. Her whimsical charm as a baker presents itself on every page.&”—Sarabeth Levine, James Beard Award-winning pastry chef and owner of Sarabeth&’s Bakery &“Jenny McCoy&’s Modern Éclairs takes you on a pâte à choux journey to making the best éclairs, cream puffs, and everything in between. Get ready for a fun and creative ride!&”—Mindy Segal, James Beard Award-winning pastry chef and owner of HotChocolate
Modernist Cuisine at Home
by Nathan Myhrvold Maxime BiletWhat can you make for dinner? <p><p> Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques.<p> Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup. To find the companion manual, see title: Modernist Cuisine at Home Kitchen Manual (First Edition)
Modernist Cuisine at Home Kitchen Manual
by Nathan Myhrvold Maxime BiletThis Kitchen Manual supplement to Modernist Cuisine at Home has two parts. The first part deals with Stocking the modernist kitchen and the second part comprises tasty Recipes. Part Two of ISBN: 9780982761014 For Part One, see title: Modernist Cuisine at Home