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Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book]
by Marc Vetri Claire Kopp McWilliams David JoachimFrom a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes&“Here, finally, is the one bread book that every cook needs on their kitchen worktable.&”—Andrew Zimmern, host of Bizarre FoodsThe Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There&’s even a bonus chapter revealing the secrets of Vetri&’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation.Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.
Mastering Brewing Science: Quality and Production
by Roger Barth Matthew FarberMastering Brewing Science is a comprehensive textbook for the brewing industry, with coverage of processes, raw materials, packaging, and everything in between, including discussion of essential methods in quality control and assurance. The book equips readers with a depth of understanding to deal with problems and issues that arise during production of beer from start to finish, as well as statistical tools for continual quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the underlying science, are discussed in detail. The successful brewing professional must produce beer with high standards of quality, consistency, efficiency, and safety. With a focus on quality and on essential applications of biology, chemistry, and process control, Mastering Brewing Science places emphasis on troubleshooting and reader understanding. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals. Features of Mastering Brewing Science include: Understanding through application. All key principles of science are applied to the brewing process, facilitating a better understanding of both. Check for Understanding. Each chapter includes a set of problems and questions that reinforce understanding of the material. Problem-solving. Several chapters conclude with practical case studies from real-world brewing experiences to further develop concepts through application of problem-solving skills. Comprehensive. Presented in the logical order of the brewing process, the book covers all aspects of raw materials, wort preparation, fermentation, conditioning, and packaging. Richly illustrated. Hundreds of unique, full-color illustrations, ranging from micrographs of spoilage bacteria to the inner workings of a beer keg, supplement clearly-written text, making this book easy to understand and appealing to the reader. Emphasis on Quality. Covers the underlying science and essential methods in quality control with discussion of data management and experimental statistics to ensure consistency in beer production. Safety. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace. Glossary. A detailed and authoritative glossary with over 1,700 entries sets the standard for beer and brewing terminology. References. Each chapter includes key references to
Mastering Diabetes: The Revolutionary Method to Reverse Insulin Resistance Permanently in Type 1, Type 1.5, Type 2, Prediabetes, and Gestational Diabetes
by Cyrus Khambatta Robby BarbaroA groundbreaking method to master all types of diabetes by reversing insulin resistance. Current medical wisdom advises that anyone suffering from diabetes or prediabetes should eat a low-carbohydrate, high-fat diet. But in this revolutionary book, Cyrus Khambatta, PhD, and Robby Barbaro, MPH, rely on a century of research to show that advice is misguided. While it may improve short-term blood glucose control, such a diet also increases the long-term risk for chronic diseases like cancer, high blood pressure, high cholesterol, chronic kidney disease, and fatty liver disease.The revolutionary solution is to eat a low-fat plant-based whole-food diet, the most powerful way to reverse insulin resistance in all types of diabetes: type 1, type 1.5, type 2, prediabetes, and gestational diabetes.As the creators of the extraordinary and effective Mastering Diabetes Method, Khambatta and Barbaro lay out a step-by-step plan proven to reverse insulin resistance-the root cause of blood glucose variability- while improving overall health and maximizing life expectancy. Armed with more than 800 scientific references and drawing on more than 36 years of personal experience living with type 1 diabetes themselves, the authors show how to eat large quantities of carbohydrate-rich whole foods like bananas, potatoes, and quinoa while decreasing blood glucose, oral medication, and insulin requirements. They also provide life-changing advice on intermittent fasting and daily exercise and offer tips on eating in tricky situations, such as restaurant meals and family dinners. Perhaps best of all: On the Mastering Diabetes Method, you will never go hungry.With more than 30 delicious, filling, and nutrient-dense recipes and backed by cutting-edge nutritional science, Mastering Diabetes will help you maximize your insulin sensitivity, attain your ideal body weight, improve your digestive health, gain energy, live an active life, and feel the best you've felt in years.
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]
by Mary KarlinA beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Mastering Homebrew: The Complete Guide to Brewing Delicious Beer
by Randy Mosher<p>From globally heralded beer-brewing authority Randy Mosher comes the ultimate guide to the craft for beginners and advanced brewers alike. <p>Featuring plain-speaking, fun-to-read instructions, more than 150 colorful graphics and illustrations of process and technique, and 100 recipes for classic and popular brews, this handbook covers everything any brewer could ever want, from choosing ingredients and equipment to mashing, bottling, tasting, and serving. Mosher simplifies the complexities, inspiring and teaching today's burgeoning new league of home brewers.
Mastering Knife Skills: The Essential Guide to the Most Important Tools in Your Kitchen
by Norman WeinsteinAs the number of gourmet home kitchens burgeons, so does the number of home cooks who want to become proficient users of the professional-caliber equipment they own. And of all kitchen skills, perhaps the most critical are those involving the proper use of knives. Norman Weinstein has been teaching his knife skills workshop at New York City’s Institute of Culinary Education for more than a decade—and his classes always sell out. That’s because Weinstein focuses so squarely on the needs of the nonprofessional cook, providing basic instruction in knife techniques that maximize efficiency while placing the least possible stress on the user’s arm. Now, Mastering Knife Skills brings Weinstein’s well-honed knowledge to home cooks everywhere. Whether you want to dice an onion with the speed and dexterity of a TV chef, carve a roast like an expert, bone a chicken quickly and neatly, or just learn how to hold a knife in the right way, Mastering Knife Skills will be your go-to manual. Each cutting, slicing, and chopping method is thoroughly explained—and illustrated with clear, step-by-step photographs. Extras include information on knife construction, knife makers and types, knife maintenance and safety, and cutting boards, as well as a 30-minute instructional DVD featuring Weinstein’s most important techniques.
Mastering Meal Prep: Easy Recipes and Time-Saving Tips to Prepare a Week of Delicious Make-Ahead Meals in just One Hour
by Pamela EllgenDon't just make ahead, become a meal prep master!The ultimate guide for learning the art of meal prep, this book shows how to make much more than just delicious recipes. It teaches how a well-used weekend hour will free up time during your busy work week and simultaneously have you enjoying amazing foods. Each chapter is cleverly designed around foundation recipes that serve as the building blocks for a variety of different dishes. For example, Sunday&’s grilled flank steak becomes a hoisin beef and green bean stir fry, steak tacos and a savory bibimbap. In addition to providing smart alternatives to fast food and processed frozen meals, Mastering Meal Prep will make your life less complicated, cooking more fun, and meals that are both healthy and delicious! This book&’s easy-to-follow approach offers everything you need to get started right now, including:• Weekly Menus• Grocery Lists• Prep-Day Schedules• Time-Saving Tips• Helpful Photographs
Mastering Mindful Eating: Transform Your Relationship with Food, Plus 30 Recipes to Engage the Senses
by Michelle BabbA nutritionist explains how to practice mindful eating for improved health and digestion, your healthiest weight, and a greater sense of calm. Forget counting calories, strict portion control, and restrictive diet plans. Say goodbye to yo-yo dieting forever.Eating a sandwich while running from a bear isn't good for digestion or nutrition. That's exactly what we're doing when eating a meal on the run or being distracted by computers, TVs, and newspapers. Rather than nourishing our bodies, we are feeding anxiety and poor habits that prevent our systems from functioning well. Author and registered dietitian Michelle Babb shows you how to practice mindful eating that lets your body access the nutrients from food and turn on its self-regulating system. It's the sustainable way to shed pounds, maintain your healthiest weight, and ensure optimal digestion. When you build a positive relationship with food, you reduce binge and emotional eating. Included in the book are 30 recipes designed to enhance your introduction to mindful eating by engaging all the senses.
Mastering My Mistakes in the Kitchen: Learning to Cook with 65 Great Chefs and Over 100 Delicious Recipes
by Dana Cowin Julia TurshenAn uproarious, inspiring cookbook from the longtime editor-in-chief of Food & Wine magazine, in which the first lady of food spills the secret of her culinary ineptitude, while learning—finally—to cook, side-by-side with some of the greatest chefs working today, from David Chang to Alice Waters to Thomas Keller.For years, Dana Cowin kept a dark secret: From meat to veggies, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted. Now, in this cookbook confessional, the vaunted “first lady of food” finally comes clean about her many meal mishaps. With the help of friends—all-star chefs, including April Bloomfield, Alex Guarnaschelli, and Tom Colicchio, among many others—Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high “yum” factor, a few key ingredients, and a simple trick that makes them special. With every dish, she attains a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong.Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen showcases Cowin’s plentiful cooking mistakes, inspiring anyone who loves a good meal but fears its preparation. Featuring gorgeous full color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results.
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]
by David Joachim Marc VetriAward-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri's personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you're a home cook or a professional, you'll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas--and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta's uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.From the Hardcover edition.
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone
by Marc Vetri David JoachimA revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.
Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors
by Susan VollandThe definitive cookbook on contemporary sauces that highlights fresh flavors and updated classics. Finally, a cookbook on sauces that is fresh, vibrant, and alive. In Mastering Sauces, Susan Volland veers away from traditional lesson plans and presents sauce-making in a whole new way. She focuses on how great cooks all over the world make sauces with impromptu élan—they splash and drizzle, slather and douse. Great sauces are made by following three fundamental principles: Maximize Flavor, Manipulate Texture, and Season Confidently. Armed with these principles, you can make any sauce your way. In addition to over 150 recipes that reflect today’s tastes for seasonal produce, international ingredients, and alternative dietary choices, there are dozens of tips and tables suggesting ways to adapt and customize sauces. There are innovative Meatless Reductions, international Sauces That Start with a Can of Diced Tomatoes, and an Endlessly Adaptable Stir-Fry Sauce. Don’t have time to make stock? Brew a quick “Mock Stock” or savory infusion. Not eating meat? Avoiding wheat? Check out the chapter called Respect Your Mother, where, alongside the classics, there are tantalizing recipes for Vegan Corn “Hollandaise” (pictured on the cover), Soy Cream Sauce, and Eggless Mayo. In a conversational and very readable style, Volland teaches the “whys” and “hows” of sauce-making so cooks can better understand their ingredients to create the dish they want. And because she knows that even the best cooks have off-nights, she finishes with a list of Remedies for Faltering Sauces. Mastering Sauces is the go-to resource for all cooks, all tastes, and all diets.
Mastering Spice: Recipes and Techniques to Transform Your Everyday Cooking: A Cookbook
by Genevieve Ko Lior Lev SercarzSpices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.
Mastering Stocks and Broths: A Comprehensive Culinary Approach Using Traditional Techniques and No-Waste Methods
by Adam Danforth Rachael MamaneStocks and broths are the foundation of good cooking, yet information on their use is often relegated to the introductions or appendices of cookbooks. Until now there has not been a comprehensive culinary guide to stocks in the canon, save for snippets here and there. Hard to believe, since most passionate home cooks and professional chefs know that using stocks and broths—both on their own and as the base for a recipe—can turn a moderately flavorful dish into a masterpiece. Mastering Stocks and Broths is the comprehensive guide to culinary stocks and broths that passionate home cooks and innovative chefs have all been waiting for. Rachael Mamane, a self-taught cook and owner of small-scale broth company Brooklyn Bouillon, is reminiscent of M. F. K. Fisher, Patience Gray, and Julia Child. She takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 complex and unique recipes incorporating stocks as foundational ingredients. Mastering Stocks and Broths includes a historical culinary narrative about stocks in the classic French technique as well as through the lens of other cultures around the world. Readers will learn about the importance of quality sourcing, the practical and health benefits of stocks and broths, and detailed methodology on how to develop, store, and use them in a home kitchen. The recipes place a playful emphasis on the value of zero waste, turning spent bones, produce seconds, and leftover animal fats into practical products to use around the home. Readers will turn to this book when they find themselves wondering what to do with the carcass of a store-bought roast chicken and they want to learn how to make every inch of their vegetables go further. Perhaps most important to remember: a good stock takes time. This is part of the pleasure—making stocks is meditative and meaningful, if you allow yourself the occasion. Building a stock often happens in the background of most kitchens—a smell that permeates a residence, a gentle warmth that radiates from the kitchen. Readers will be inspired by Mamane’s approach to truly slow cookery and her effervescent love for food itself.
Mastering the Art of Chinese Cooking
by Eileen Yin-Fei Lo Susie CushnerThis new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.
Mastering the Art of Entertaining
by Joseph MariniThe spaces we live in are more than just buildings. Our homes have a pulse; like us, they have a past, present, and future. They reflect who we are, and they are the center of our lives. For that reason, entertaining is more than just throwing a great party or setting a pretty table. There is a vulnerability inherent in opening our home and inviting people in to see how we live—and that vulnerability, says home entertainer extraordinaire Joseph Marini, is something to embrace wholeheartedly. In this beautiful, accessible guide, Joseph shares his secrets for being a thoughtful and authentic host when entertaining at home, along with distinctive recipes, tasteful advice on etiquette appropriate for today’s lifestyles, and a multitude of ways to make your next gathering unforgettable. Entertaining, he says, is a learned skill that with a little bit of regular practice becomes second nature. Becoming a proficient host means that you are taking the time to nurture people—bringing them together in a space that is comfortable and welcoming while creating memories over food and drinks. Even someone who hates to cook can become a talented host by taking the time to give their presentation a special touch (by serving those store-bought foods on earthenware platters with beautiful garnishes, for example) and learning how to care well for their guests. Including close to 100 recipes that Joseph has used both throughout his career as a caterer and for his own personal use at home—each one accompanied by a gorgeous, full-page lifestyle photo and a recommendation on how to serve the dish with style—Mastering the Art of Entertaining is the empowering, inspiring coach you need to become the host you’ve always wanted to be.
Mastering the Art of French Cooking: A Cookbook (Mastering the Art of French Cooking #2)
by Julia Child<P>The sequel to the classic Mastering the Art of French CookingHere, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France--cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. <P>This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.Among its many treasures:* the first authentic, successful recipe ever devised for making real French bread--the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor--with American all-purpose flour and in an American home oven;* soups from the garden, chowders and bisques from the sea--including great fish stews from Provence, Normandy, and Burgundy; * meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;* chickens poached (thirteen ways) and sauced;* vegetables alluringly combined and restored to a place of honor on the menu;* a lavish array of desserts, from the deceptively simple to the absolutely splendid. <P>But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie.In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves. <P>And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France's professional chefs and bakers. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings--five times as many as in Volume One--are demonstrations in themselves, making the already clear instructions doubly clear. <P>More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!
Mastering the Art of French Cooking: Volume II
by Julia Child Simone BeckThe sequel to the classic Mastering the Art of French Cooking Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that "mastering any art is a continuing process," they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France--cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories--of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. Among its many treasures: * the first authentic, successful recipe ever devised for making real French bread--the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor--with American all-purpose flour and in an American home oven; * soups from the garden, chowders and bisques from the sea--including great fish stews from Provence, Normandy, and Burgundy; * meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery; * chickens poached (thirteen ways) and sauced; * vegetables alluringly combined and restored to a place of honor on the menu; * a lavish array of desserts, from the deceptively simple to the absolutely splendid. But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterieforpâtésandterrinesand sausages. Here, most of us have no choice but to create them for ourselves. And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France's professional chefs and bakers. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûtsto royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings--five times as many as in Volume One--are demonstrations in themselves, making the already clear instructions doubly clear. More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!
Mastering the Art of French Cooking: A Cookbook (Mastering the Art of French Cooking #1)
by Julia Child Simone Beck Louisette BertholleThis is the classic cookbook, in its entirety--all 524 recipes. <P><P>"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for more than forty years, has been teaching Americans how. <P>Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:* it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;* it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire;* it adapts classical techniques, wherever possible, to modern American conveniences;* it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;* it offers suggestions for just the right accompaniment to each dish, including proper wines. <P>Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. <P>Bon appétit!
Mastering the Art of French Eating: From Paris Bistros to Farmhouse Kitchens, Lessons in Food and Love
by Ann MahThe memoir of a young diplomat's wife who must reinvent her dream of living in Paris--one dish at a time When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures a deux. Then her husband is called away to Iraq on a year-long post--alone. Suddenly, Ann's vision of a romantic sojourn in the City of Light is turned upside down. So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life's truths. Like Sarah Turnbull's "Almost French" and Julie Powell's "New York Times" bestseller "Julie and Julia," " Mastering the Art of French Eating" is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about love--of food, family, and France.
Mastering the Art of Japanese Home Cooking
by Masaharu MorimotoThe revered Iron Chef shows how to make flavorful, exciting traditional Japanese meals at home in this beautiful cookbook that is sure to become a classic, featuring a carefully curated selection of fantastic recipes and more than 150 color photos. Japanese cuisine has an intimidating reputation that has convinced most home cooks that its beloved preparations are best left to the experts. But legendary chef Masaharu Morimoto, owner of the wildly popular Morimoto restaurants, is here to change that. In Mastering the Art of Japanese Home Cooking, he introduces readers to the healthy, flavorful, surprisingly simple dishes favored by Japanese home cooks. Chef Morimoto reveals the magic of authentic Japanese food--the way that building a pantry of half a dozen easily accessible ingredients allows home cooks access to hundreds of delicious recipes, empowering them to adapt and create their own inventions. From revelatory renditions of classics like miso soup, nabeyaki udon, and chicken teriyaki to little known but unbelievably delicious dishes like fish simmered with sake and soy sauce, Mastering the Art of Japanese Home Cooking brings home cooks closer to the authentic experience of Japanese cuisine than ever before. And, of course, the famously irreverent chef also offers playful riffs on classics, reimagining tuna-and-rice bowls in the style of Hawaiian poke, substituting dashi-marinated kale for spinach in oshitashi, and upgrading the classic rice seasoning furikake with toasted shrimp shells and potato chips. Whatever the recipe, Chef Morimoto reveals the little details--the right ratios of ingredients in sauces, the proper order for adding seasonings--that make all the difference in creating truly memorable meals that merge simplicity with exquisite flavor and visual impact.
Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques [A Cookbook]
by Joe YonanDiscover the richness of global vegan cuisine with this &“practical guide to plant-based cooking&” (Yotam Ottolenghi), featuring more than 300 mouthwatering recipes for flavorful staples, weeknight meals, and celebratory feasts, from a James Beard Award–winning food writer.&“Packed with so many vibrant, inventive recipes that you won&’t know what to try first!&”—Jeanine Donofrio, creator of Love & LemonsPlant-based eating has been evolving for centuries, creating a storied base of beloved recipes that are lauded around the globe. Mastering the Art of Plant-Based Cooking is the first book to collect these dishes and wisdom into a single volume, treating vegan food as its own cuisine, worthy of mastery.As an award-winning food editor and writer, Joe Yonan has spent years reporting on and making plant-based foods. With his finger on the pulse of this ever-growing cuisine, he has collected recipes and essays from prominent food writers in the plant-based sphere, creating a book that shows the true abundance of vegan food around the world, offering something for everyone. The book opens with an in-depth pantry section, showing how to create homemade versions of foundational ingredients like milks, butters, stocks, dressings, and spice mixes. The following chapters build on these elements, with recipes for meals throughout the day like: • Smoky Eggplant Harissa Dip• Chile-Glazed Sweet Potato and Tempeh Hash• Citrus and Mango Salad with Fresh Turmeric and Cucumbers• Bibimbap with Spicy Tofu Crumbles• White Pizza with Crispy Cauliflower and Shitakes• Enchiladas Five Ways• Black Tahini Swirled CheesecakeWith numerous variations on base recipes, an extensive dessert section, hundreds of vegan meals, and stunning photography, Mastering the Art of Plant-Based Cooking will become a mainstay in your kitchen, delivering new ideas for years to come.
Mastering the Art of Southern Cooking
by Cynthia Graubart Nathalie DupreeThrough more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain. Traditional Southern recipes and ingredients are also given modern twists to make them relevant for today’s healthy lifestyle.
Mastering the Art of Southern Vegetables
by Nathalie Dupree Cynthia GraubartThe authors of the James Beard Award-winning Mastering the Art of Southern Cooking serve up side dishes with vegetables taking center stage. Building on their reputation as James Beard Award winners, Dupree and Graubart have excerpted their best vegetable recipes (plus added some new ones) in this timely collection. Organized alphabetically by vegetable, each section begins with instructions on how to prepare and cook the vegetable and is followed by favorite new and classic recipes. Also included are a selection of vinaigrettes and sauces, plus a roasting chart for an array of vegetables. &“Those like me who aren&’t full-time vegetarians but definitely eat more greens than meat will love the 120 recipes in this book, each of which takes advantage of vegetables native to the South . . . All in all, I was quite impressed with Mastering the Art of Southern Vegetables. It caters to a good variety of cooking expertises, offering simple recipes that are perfect for an everyday dinner as well as more complex ones for the experienced cook looking to change up their veggie repertoire. Many recipes are perfect for families where not everyone eats meat, as they are savory enough to stand in for a meat main and flavorful and interesting enough to convert veggie skeptics.&” —Organic Authority &“An excellent cookbook for the less experienced cook looking for useful information on vegetables and on how to cook them . . . presented with a bit of southern flair.&” —Portland Book Review
Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
by Anya Von BremzenA James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy--and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.