Alton Brown EveryDayCook

Filename: alton-brown-everydaycook.pdf
ISBN: 9781101885727
Release Date: 2016-09-27
Number of pages: 256
Author: Alton Brown
Publisher: Ballantine Books

Download and read online Alton Brown EveryDayCook in PDF and EPUB NEW YORK TIMES BESTSELLER • My name is Alton Brown, and I wrote this book. It’s my first in a few years because I’ve been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I’ve been cooking, but it’s been mostly to feed myself and people in my immediate vicinity—which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection. One thing led to another, and here’s EveryDayCook. There’s still plenty of science and hopefully some humor in here (my agent says that’s my “wheelhouse”), but unlike in my other books, a lot of attention went into the photos, which were all taken on my iPhone (take that, Instagram) and are suitable for framing. As for the recipes, which are arranged by time of day, they’re pretty darned tasty. Highlights include: • Morning: Buttermilk Lassi, Overnight Coconut Oats, Nitrous Pancakes • Coffee Break: Cold Brew Coffee, Lacquered Bacon, Seedy Date Bars • Noon: Smoky the Meat Loaf, Grilled Cheese Grilled Sandwich, “EnchiLasagna” or “Lasagnalada” • Afternoon: Green Grape Cobbler, Crispy Chickpeas, Savory Greek Yogurt Dip • Evening: Bad Day Bitter Martini, Mussels-O-Miso, Garam Masalmon Steaks • Anytime: The General’s Fried Chicken, Roasted Chile Salsa, Peach Punch Pops • Later: Cider House Fondue, Open Sesame Noodles, Chocapocalypse Cookie So let’s review: 101 recipes with mouthwatering photos, a plethora of useful insights on methods, tools, and ingredients all written by an “award-winning and influential educator and tastemaker.” That last part is from the PR office. Real people don’t talk like that. From the Hardcover edition.


EveryDayCook

Filename: everydaycook.pdf
ISBN: 9781101885710
Release Date: 2016-09-27
Number of pages: 256
Author: Alton Brown
Publisher: Ballantine Books

Download and read online EveryDayCook in PDF and EPUB Recipes organized around time-of-day from The Food Network stalwart.


EveryDayCook

Filename: everydaycook.pdf
ISBN: 9781101885710
Release Date: 2016-09-27
Number of pages: 256
Author: Alton Brown
Publisher: Ballantine Books

Download and read online EveryDayCook in PDF and EPUB Recipes organized around time-of-day from The Food Network stalwart.


Lucky Peach Presents Power Vegetables

Filename: lucky-peach-presents-power-vegetables.pdf
ISBN: 9780804187749
Release Date: 2016-10-18
Number of pages: 272
Author: Peter Meehan
Publisher: Clarkson Potter

Download and read online Lucky Peach Presents Power Vegetables in PDF and EPUB Mostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.


I m Just Here for the Food

Filename: i-m-just-here-for-the-food.pdf
ISBN: 158479299X
Release Date: 2003-10-01
Number of pages: 104
Author: Alton Brown
Publisher:

Download and read online I m Just Here for the Food in PDF and EPUB This blank journal, which picks up on the distinctive design of I'm Just Here For the Food, makes a great gift for the Alton Brown fan or any foodie.


101 Asian Dishes You Need to Cook Before You Die

Filename: 101-asian-dishes-you-need-to-cook-before-you-die.pdf
ISBN: 9781624144035
Release Date: 2017-06-27
Number of pages: 192
Author: Jet Tila
Publisher: Page Street Publishing

Download and read online 101 Asian Dishes You Need to Cook Before You Die in PDF and EPUB Authentic Asian Cooking Made Simple for Everyone Jet Tila knows a thing or two about authentic Asian cuisine. From a kid growing up in LA in a Thai and Chinese family to a prominent chef, restaurant owner and judge on Cutthroat Kitchen, he brings his years of experience and hard-earned knowledge together in this breakthrough book. Step inside Jet’s kitchen and learn the secrets to making your favorite Asian dishes taste better than takeout. Here are some of the recipes you’ll learn to master: -Korean BBQ Short Ribs on Coke -Jet’s Famous Drunken Noodles -Beef Pho -Miso Roasted Black Cod -Panang Beef Curry -Vietnamese Banh Mi Sandwich -Sweet Chili Sriracha Hot Wings And if you haven’t made your own Sriracha yet, Jet’s killer recipe will change your life. All in all, you get Jet’s 101 best Asian recipes to impress your friends and family, not to mention all sorts of chef-y tips on flavor, technique, history and ingredients that will make you a better cook. Time to kick ass with your wok, Jet Tila–style!


The Laws of Cooking

Filename: the-laws-of-cooking.pdf
ISBN: 9781250065148
Release Date: 2015-10-13
Number of pages: 320
Author: Justin Warner
Publisher: Flatiron Books

Download and read online The Laws of Cooking in PDF and EPUB Foreword by Alton Brown. The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.


Good Eats 3

Filename: good-eats-3.pdf
ISBN: 158479903X
Release Date: 2011-10-01
Number of pages: 432
Author: Alton Brown
Publisher: Stewart, Tabori and Chang

Download and read online Good Eats 3 in PDF and EPUB Television celebrity Alton Brown packs a bounty of information and entertainment between the covers of his new book devoted to everything from pomegranates to pretzels, mincemeat to molasses. Features delicious recipes along with fascinating background.


Alton Brown s Gear for Your Kitchen

Filename: alton-brown-s-gear-for-your-kitchen.pdf
ISBN: 1584792965
Release Date: 2003-10-01
Number of pages: 256
Author: Alton Brown
Publisher: Stewart, Tabori and Chang

Download and read online Alton Brown s Gear for Your Kitchen in PDF and EPUB The popular host of Food Network's Good Eats presents an offbeat look at kitchen gadgets and equipment that explains how to select the best--and simplest tool for the job and offers practical advice on what is needed, what is not, what works, and what does not, along with twenty-five recipes that use the featured tools. 150,000 first printing.


So Good

Filename: so-good.pdf
ISBN: 9780544663091
Release Date: 2017-05-16
Number of pages: 256
Author: Richard Blais
Publisher: Houghton Mifflin Harcourt

Download and read online So Good in PDF and EPUB 100 all-new recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular Fans know Richard Blais best as the winner of Bravo's Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home when the cameras are off? That's what this book will answer, with elevated homestyle recipes and personal stories which invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken which is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for.


Good Eats

Filename: good-eats.pdf
ISBN: 1584797959
Release Date: 2009-10-01
Number of pages: 400
Author: Alton Brown
Publisher: Stewart, Tabori and Chang

Download and read online Good Eats in PDF and EPUB Contains more than 150 recipes and close to 1,000 photographs and illustrations from the Peabody Award-winning TV show, "Good Eats", along with explanations of techniques, lots of food-science information (of course!) and more food puns, food jokes and food trivia than you can shake a wooden spoon at.


Praise the Lard

Filename: praise-the-lard.pdf
ISBN: 9780544702509
Release Date: 2017-05-09
Number of pages: 336
Author: Mike Mills
Publisher: Houghton Mifflin Harcourt

Download and read online Praise the Lard in PDF and EPUB Signature recipes and wisdom from the country's foremost pitmaster Mike Mills and Amy Mills, the dynamic father-daughter duo behind the famous 17th Street Barbecue, are two of the most influential people in barbecue. Known as “The Legend,” Mike is a Barbecue Hall-of-Famer, a four-time barbecue World Champion, a three-time Grand World Champion at Memphis in May (the Super Bowl of Swine), and a founder of the Big Apple Block Party. A third-generation barbecuer, Amy is the marketing mind behind the business, a television personality, and industry expert. Praise the Lard, named after the Mills' popular Southern Illinois cook-off, now in its thirtieth year, dispenses all the secrets of the family’s lifetime of worshipping at the temple of barbecue. At the heart of the book are almost 100 recipes from the family archives: Private Reserve Mustard Sauce, Ain’t No Thang but a Chicken Wing, Pork Belly Bites, and Prime Rib on the Pit, Tangy Pit Beans, and Blackberry Pie. With hundreds food photos, candids, and illustrations, this book is as rich as the Mills’ history.


I m Just Here for the Food Version 2 0

Filename: i-m-just-here-for-the-food-version-2-0.pdf
ISBN: 9781613120446
Release Date: 2011-03-01
Number of pages: 324
Author: Alton Brown
Publisher: Abrams

Download and read online I m Just Here for the Food Version 2 0 in PDF and EPUB In 1998 Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food NetworkÆs most popular programs. In 2002, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, IÆm Just Here For the Food became one of the bestselling cookbooks of the yearùand received the James Beard Foundation/KitchenAid Book Award as best reference book. In 2006, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce IÆm Just Here For the Food: Version 2.0. This special edition features 10 brand-new recipes and 20 pages of additional materialùalong with everything that made the original a classic instruction manual for the kitchen. Each of the bookÆs 15 sections is a module on a given cooking methodùfrom pan searing to pressure cooking, stewing to steamingùwith a ômasterö recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.


From Scratch

Filename: from-scratch.pdf
ISBN: 9780425272862
Release Date: 2014-10-07
Number of pages: 496
Author: Allen Salkin
Publisher: Penguin

Download and read online From Scratch in PDF and EPUB "The autobiography the Food Network would write if it could write one--a candid, behind-the-scenes look at how one network launched one of the biggest cultural waves of the last 20 years"--


I m Just Here for More Food

Filename: i-m-just-here-for-more-food.pdf
ISBN: 9781613121757
Release Date: 2012-12-17
Number of pages: 336
Author: Alton Brown
Publisher: Abrams

Download and read online I m Just Here for More Food in PDF and EPUB Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.