Sunday, December 17, 2017

SIMPLY RAMEN : A Complete Course in Preparing Ramen Meals at Home

SIMPLY RAMEN : A Complete Course in Preparing Ramen Meals at Home

SIMPLY RAMEN

Whether you're cooking for one or twelve, actually ramen brings home made ramen for your table with a scrumptious fusion of seventy recipes, which include soup bases, noodles, toppings, and facets.

Creator amy kimoto-kahn indicates you the way to prepare a bowl of piping hot ramen in a myriad of ways with a choice of 4 soup bases, ramen noodles (selfmade or save-bought), and traditional and non-traditional substances. Enjoy bowls of beef, chook, and beef ramen. Or department out with seafood, vegetarian, and spicy soups--or even cold ramen and a breakfast model crowned with Bacon and a poached egg. Make your soup base earlier and you've a short, smooth, and special midweek family meal.

Try your hand at:
-Cheese Ramen
-Chicken Meatball Ramen
-Chorizo Miso Ramen
-California Ramen with crabmeat, avocado, and cucumber
-Crispy Greens Ramen with Swiss chard, kale, and Brussels sprouts
With easy-to-follow step-by-step instructions and mouthwatering photos, Simply Ramen will turn your kitchen into a ramen-ya for family and friends.

About the Author

Amy Kimoto-Kahn was born in Fullerton, California and now lives with her family in the San Francisco Bay Area. She is Yonsei, or fourth-generation Japanese-American, and a mom of three. She is a graduate of the Miyajima Ramen School in Osaka, Japan, and has taught a popular series of Asian-inspired cooking classes for Williams-Sonoma. She shares her Japanese-American homestyle, kids-will-like-it-too recipes on her blog, EASY PEASY JAPANESEY. When she is not cooking, she runs a mom-focused marketing firm, Fat Duck Consulting that she founded in 2008. She was selected to be a judge for the 2016 Edible Communities EDDY Awards.

Saturday, December 16, 2017

THE CHINESE TAKEOUT COOKBOOK : Quick and Easy Dishes to Prepare at Home [EPUB]

THE CHINESE TAKEOUT COOKBOOK : Quick and Easy Dishes to Prepare at Home

THE CHINESE TAKEOUT COOKBOOK

The us’s love affair with chinese language food dates again extra than a century. Nowadays, such dishes as wellknown tso’s bird, sweet and bitter red meat, and egg rolls are as commonplace as hamburgers and spaghetti. Possibly at this moment, a drawer in your kitchen is full of chinese takeout menus, soy sauce packets, and wood chopsticks, proper? 
  
However what in case you didn’t must consume your favorites out of a box?  
  
Within the chinese language takeout cookbook, chinese language food blogger and cooking teacher diana kuan brings chinatown to your property with this outstanding series of greater than 80 famous chinese language takeout recipes—appetizers, main guides, noodle and rice dishes, and cakes—all smooth-to-prepare and msg-free. Plus you’ll find out how to

• stock your pantry with ingredients you can find at your local supermarket 
• season and master a wok for all your Chinese cooking needs 
• prepare the flavor trifecta of Chinese cuisine—ginger, garlic, and scallions 
• wrap egg rolls, dumplings, and wontons like a pro 
• steam fish to perfection every time 
• create vegetarian variations that will please everyone’s palate 
• whip up delectable sweet treats in time for the Chinese New Year 
  
The Chinese Takeout Cookbook also features mouthwatering color photos throughout as well as sidebars that highlight helpful notes, including how to freeze and recook dumplings; cooking tidbits, such as how to kick up your dish with a bit of heat; and the history behind some of your favorite comfort foods, including the curious New York invention of the pastrami egg roll and the influence of Tiki culture on Chinese cuisine. So, put down that takeout menu, grab the wok, and let’s get cooking! 

About the Author

Diana Kuan is a food writer and cooking instructor who has taught Chinese cooking in Beijing and New York. Her writing on food and travel has appeared in The Boston Globe, Gourmet, Food & Wine, and Time Out New York, among other publications. She has appeared on the CBS Early Show and other broadcast media. She is the author of the blog Appetite for China, which has more than 6.5 million page views, and teaches Chinese cooking at Whole Foods and the Institute for Culinary Education (ICE) in New York, where she currently resides.

BETTY CROCKER THE BIG BOOK OF PASTA

BETTY CROCKER THE BIG BOOK OF PASTA

BETTY CROCKER 

THE BIG BOOK OF PASTA

Presenting a spread of a hundred seventy five tasty and hearty recipes, betty crocker the large book of pasta shows how scrumptious and versatile this pantry staple may be while planning circle of relatives meals. 

Pasta is the proper dinnertime solution for busy, finances-conscious households, and this series promises with extra than a hundred seventy five delicious, innovative, and foolproof recipes and more than one hundred twenty five stunning complete-shade snap shots. Information on mix-and-suit recipes, working with non-wheat pastas and one of a kind cooking methods for sparkling versus dried pastas allows domestic cooks locate ideal noodle and sauce combos for every night of the week–from oven-baked moroccan spinach lasagna or traditional spaghetti and meatballs to simmering one-pot soups offering tortellini and orzo. Unique icons spotlight fast, make-in advance, and meatless recipes. The e book even consists of records on making fresh pasta and gnocchi, for those cooks seeking to take their pasta prep to the following degree.

About the Author

With more than 63 million cookbooks sold since 1950, BETTY CROCKER is the name readers trust for reliable recipes and great ideas. For over 75 years, Betty Crocker has provided advice to millions of Americans through cookbooks, magazines and television.

THE SLOW COOK BOOK

THE SLOW COOK BOOK

THE SLOW COOK BOOK

Gradual cooking is the time-saving solution for all busy chefs. With a sluggish cooker, all you need to do is add some preference components to the pot, allow the sluggish cooker work its magic thru the day, and are available home to a scrumptious domestic-cooked meal that each one the family will love. The slow prepare dinner ebook features 200 slow cooker recipes for you to enjoy: hearty stews and soups, highly spiced curries and tagines, risottos, or even cakes - you'll be amazed at the opportunities.

Every recipe shows both the conventional and the gradual cook technique for flexibility, so you can select in case you choose to cook dinner on the hob or in the oven.

Photographic guides show all of the key instruction strategies step by step, provide an explanation for which components and cuts of meat work fine, and what to maintain for your storecupboard.

With 200 mouthwatering, clean gradual cooker recipes, the slow cook e-book contains everything you want to get started out.

About the Author

Heather Whinney is an experienced food writer and home economist. She has been the food editor of Family Circle and Prima magazines and freelance food editor at BBC Good Food magazine, as well as working freelance for several publications such as Good Housekeeping and Woman and Home. She is now the contributing food editor for Prima. As a working mother bringing up a family, she understands the issues families and busy households face when it comes to putting good food on the table. Her style and food philosophy has always remained constant - to keep it simple, and write easy recipes for the everyday cook. She is the author of Cook Express (2009) and co-author of The Diabetes Cooking Book (2010).

Friday, December 15, 2017

GLAMOUR CAKES

Download ebook GLAMOUR CAKES

GLAMOUR CAKES

Add glamour to any occasion with this lovely collection from the cake clothier to the celebs. Patissier Eric Lanlard, whose clientele consists of Madonna, Elton John, Liz Hurley, and the Beckhams, affords 25 outstanding desserts, all with top pointers to assist home bakers produce dazzling outcomes on the palate and the attention. every of Lanlard's masterpieces comes illustrated with step-by-step photography of the cake's assembly and ornament, plus a complete-web page image of the finished advent. those showstoppers variety from a towering croquembouche to a glittering symphony of butterflies, a spectacular hand-painted Toile de Jouy wedding cake to a delicious 1920's-stimulated American unfashionable cake. Smaller, however equally scrumptious, treats encompass Marie Antoinette Macaroons. A comprehensive introductory phase covers the fundamentals, so all people can make cakes that appearance beautiful and flavor brilliant.

About the Author

Eric Lanlard is a master patissier. The 38-year-old Frenchman has changed the face of British patisserie, earning himself a reputation for awe-inspiring cakes and a clientele that includes Madonna and Guy Ritchie, Elton John and the Beckhams. He has been twice winner of Continental Patissier of the Year and with numerous TV appearances, he is fast becoming a celebrity. Aware that there was a demand for inspirational cakes created on a bespoke basis, Eric launched Savoir Design in 2000, taking direct commissions for Cake Boy his cake emporium and cookery school.

Wednesday, December 13, 2017

THE COMPLETE GUIDE TO HUNTING, BUTCHERING AND COOKING WILD GAME : Volume 2: Small Game and Fowl

HUNTING, BUTCHERING AND COOKING WILD GAME : Volume 2: Small Game and Fowl

HUNTING, BUTCHERING AND COOKING

 WILD GAME

A comprehensive small game hunting guide for hunters starting from first-time beginners to pro specialists, with images by using famend outdoor photographer John Hafner 

Steven Rinella was raised in a looking circle of relatives and has been pursuing wild game his complete existence. in this first-ever entire manual to looking—from hunting wild recreation to butchering and cooking it—the host of the famous looking show MeatEater shares his personal knowledge with us, and imparts strategies and tactics from a few of the most skilled hunters inside the usa as nicely.

This invaluable book includes 
• recommendations on what equipment you will need—and what you can do without—from footwear to cutlery to camping gear to weapons
• basic and advanced hunting strategies for all North American small game, including drive techniques, solo and group hunting, ambush hunting, the use of hunting dogs, and techniques for decoying and calling 
• how to find hunting locations, on both public and private land; how to locate areas that other hunters aren’t using; and how to make competition work in your favor 
• detailed sections on furred small game, upland birds, and waterfowl, covering the biology and best hunting methods for a total of thirty small game species  
• comprehensive information about hunting wild turkeys in both the spring and fall seasons 
• how to master the arts of wingshooting and rifle marksmanship, and detailed information about shot placement, ammunition selection, and field maintenance of firearms and archery equipment 
• instructions on how to field dress and butcher your own small game animals for a variety of preparations 
• techniques and recipes for both indoor and outdoor wild game cooking

About the Author

Steven Rinella is the author of Meat Eater: Adventures from the Life of an American Hunter, American Buffalo: In Search of a Lost Icon, andThe Scavenger’s Guide to Haute Cuisine. His articles have appeared in many publications, including Field and Stream, Men’s Journal, Outside, Men’s Health, The New York Times, Bowhunter, and the anthologies Best American Travel Writing and Best Food Writing. Born and raised in Twin Lake, Michigan, he now lives in Seattle, Washington.

THE BREATH OF A WOK [EPUB]

Download ebook THE BREATH OF A WOK

THE BREATH OF A WOK

When Grace younger became a child, her father instilled in her an enduring appreciation of wok hay, the exceedingly prized however elusive flavor that food achieves whilst properly stir-fried in a wok. As an adult, young aspired to create that flavor in her personal kitchen. 

Grace young's quest to grasp wok cooking led her all through the usa, Hong Kong, and mainland China. together with award-prevailing photographer Alan Richardson, young sought the advice of home cooks, professional cooks, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their commands, stories, and recipes, amassed in this richly designed and illustrated quantity, offer now not best professional training within the artwork of wok cooking, but additionally seize a beautiful and timeless way of lifestyles. 

With its emphasis on cooking with all the senses, The Breath of a Wok brings the strategies and flavors of vintage-international wok cooking into trendy kitchen, enabling all of us to stir-fry with wok hay. IACP award-winner young info the fundamentals of selecting, seasoning, and being concerned for a wok, as well as the range of the wok's makes use of; this notably less expensive utensil serves as the closing multipurpose kitchen tool. The 125 recipes are a testomony to the flexibility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that consist of now not simplest the classics of wok cooking, like Kung Pao fowl and Moo Shoo pork, however additionally uncommon dishes like scorching Pepper and Salt Shrimp, three Teacup chicken, and Scallion and Ginger Lo Mein. younger's stylish prose and Richardson's brilliant snap shots create a completely unique and unforgettable image of artisan wok makers in mainland China, avenue markets in Hong Kong, and a "wok-a-thon" in which young's family of aunties, uncles, and cousins cooks collectively in a lively trade of recipes and stories. A go to with creator Amy Tan also becomes a own family occasion while Tan and her sisters put together New 12 months's dumplings. additionally, there are menus for circle of relatives-fashion food and for chinese New yr festivities, an illustrated glossary, and a supply manual to purchasing ingredients, woks, and accessories. 

Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-wealthy volume is a celebration of cultural and culinary delights.

About the Author

Grace Young is an award-winning food writer and the author of Stir-Frying to the Sky’s Edge,The Wisdom of the Chinese Kitchen and The Breath of a Wok. Her work has appeared inGourmet, Metropolitan Home, Copia,Gastronomica, Eating Well, More, Fitness, Home,and Health magazine. For seventeen years, Young was the Test Kitchen Director and Director for Food Photography for over forty cookbooks published by Time-Life Books. She is now a consulting editor at Saveur.

Tuesday, December 12, 2017

GRILLED CHEESE KITCHEN : Bread + Cheese + Everything in Between

GRILLED CHEESE KITCHEN : Bread + Cheese + Everything in Between

GRILLED CHEESE KITCHEN

Melted cheese among slices of toasted bread—the closing in consolation meals. This mouthwatering cookbook functions 39 grilled cheese recipes created by way of Heidi Gibson, winner of 7 grilled cheese championships and the co-owner (with husband Nate) of the american Grilled Cheese Kitchen in San Francisco. The conventional Mousetrap is dripping with 3 styles of cheese. The Piglet wows with its thinly sliced ham and sharp cheddar. And grilled cheese makes a notable breakfast—simply add an egg! With forty extra recipes for first rate accompaniments and aspect dishes—which include hearty soups, many styles of mac & cheese, spicy pickles, and tangy spreads—plus recommendations on deciding on the first-rate bread and cheese and strategies for grilling every sandwich at simply the proper temperature, every body can create the perfect grilled cheese sandwich.

About the Author

Wife-and-husband duo Heidi Gibson and Nate Pollak own the ever-popular American Grilled Cheese Kitchen based in San Francisco.

Antonis Achilleos is a food photographer based in New York.

THE JAPANESE GRILL : From Classic Yakitori to Steak, Seafood, and Vegetables [EPUB]

Download ebook THE JAPANESE GRILL : From Classic Yakitori to Steak, Seafood, and Vegetables

THE JAPANESE GRILL

American grilling, jap flavors. on this formidable cookbook, chef Tadashi Ono of Matsuri and author Harris Salat proportion a key perception: that live-hearth cooking marries flawlessly with mouthwatering eastern ingredients like soy sauce and miso.

full of fast-and-smooth recipes, versatile marinades, and step-through-step techniques, the japanese Grill will have you ever grilling notable steaks, pork chops, salmon, tomatoes, and entire hen, in addition to conventional favorites like yakitori, yaki onigiri, and whole salt-packed fish. whether you use charcoal or gasoline, or are a grilling amateur or disciple, you will love dishes like Skirt Steak with red Miso, Garlic–Soy Sauce Porterhouse, Crispy hen Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat consist of menu suggestions for classy wonderful further to short-grilling alternatives for healthy weekday food, plus a slew of delectable facets that pair properly with some thing off the fire. 

Grilling has been a centerpiece of japanese cooking for hundreds of years, and while you flavor the super dishes inside the jap Grill—each modern-day and genuine—you’ll turn out to be a believer, too.

About the Author

TADASHI ONO is executive chef at Matsuri in New York City. He has been featured in The New York TimesGourmet, and Food & Wine. Visit www.matsurinyc.com
HARRIS SALAT’s stories about food and culture have appeared in The New York Times, Saveur, and Gourmet, and he writes the blog, The Japanese Food Report (www.japanesefoodreport.com). He is the author, with Takashi Yagihashi, of Takashi’s Noodles. Together, Ono and Salat are the authors of Japanese Hot Pots. Visit The Japanese Grill online: www.thejapanesegrill.com.
Oh my goodness...such great recipes. Some of the ingredients are hard to find...even in a major city like San Francisco. Had to order red yuzu kosho on amazon...but it was worth the extra leg work.-Tukiza
My husband and I love Japanese food. And this book has helped us experience that Japanese flavor again and again. The recipes are simple, and although some ingredients are kinda hard to find outside japan, we still can find most of them in Indonesia. I made around quite a lof of dishes from this book ( the garlic sauce, miso mushroom) and I'm happy with the taste. It is very mild compared to American barbeque. But we actually like the subtle taste. It feels like the food they serve in ishikaya. I would recommend this book if you like Japanese bar food, and want to create it yourself at home.-Fifi
I loved the last book this team did, on Japanese hot pots, and this one is a must-have for grilling season. It's also fun to read even when you don't need to cook---the best cookbooks are when I learn a lot of useful tips that are universal, and this book provides that. My boyfriend just wants to grill every single thing now after getting this book! A great escapist cookbook that takes you to Japan.-Lisa Napoli

DOWNLOAD COOKING EBOOK THE JAPANESE GRILL : From Classic Yakitori to Steak, Seafood, and Vegetables | 28 Mb | Pages 328 | EPUB | English

direct link

Support us with Donate some money using PAYPAL with this link >> https://www.paypal.me/Yudhacookbook

WHAT'S A COOK TO DO? : An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks

Download cooking ebook WHAT'S A COOK TO DO? : An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks

WHAT'S A COOK TO DO?

From the us’s preferred cooking trainer, a couple of award-winner James Peterson, an invaluable reference handbook.

Culinary college students everywhere depend on the complete and authoritative cookbooks posted through chef, trainer, and award-prevailing creator Jim Peterson. And now, for the first time, this guru-to-the-experts turns his prodigious knowledge into a practical, chockablock, brief-reference, A-to-Z answer e book for the relaxation people. 

appearance some place else for how to bone skate or trim out a saddle of lamb, the way to sauté sweetbreads or flambé dessert. look right here alternatively for a way to zest a lemon, make the precise hamburger, bread a chicken breast, make (clearly hot) espresso in a French press, make magic with a Microplane. It’s all right here: the way to season a castiron pan, bake a great pie, maintain shells from sticking to hardcooked eggs. a way to carve a turkey, roast a chook, and chop, slice, beat, broil, braise, or boil any element you’re likely to stumble upon. records on seasoning, saucing, and determining doneness (by way of inner temperatures, timings, touch, and sight) assure which you’ve eaten your closing bland and overcooked meal. 

right here are 500 invaluable strategies with almost as many colour photographs, bundled into a on hand, on hand format.

About the Author

James Peterson is the author of nine award-winning and short-listed cookbooks, including the James Beard Cookbook of the Year Sauces: Classical and Contemporary Sauce Making, as well as Essentials of CookingGlorious French Food, and What's a Cook to Do? He teaches, writes about, photographs, lives, breathes, and cooks fine food.

SALT LAKE CITY CHEF'S TABLE : Extraordinary Recipes from The Crossroads of the West

SALT LAKE CITY CHEF'S TABLE : Extraordinary Recipes from The Crossroads of the West

SALT LAKE CITY CHEF'S TABLE

Even though the west turned into won years and years in the past, the pioneer spirit lives on in salt lake metropolis
(slc). The neighborhood meals scene is ripe with possibility and alive with food entrepreneurs filled with
Thoughts that many concept might never take off in salt lake town?Let alone fly.
Salt lake town can be regarded for a international-renowned choir and the transcontinental railroad’s golden spike, however it’s a modern, vibrant town that has held on to its pioneer spirit. And nowhere is that pressure more potent than inside the neighborhood food scene, ripe with opportunity and ingenuity. The foodie network embraces collaboration and generosity, so neighborhood restaurants, bars, and providers—pardon the pun—feed on each other to attain greater heights. Entrepreneurs are serving the whole lot from bone marrow to tumbleweed, whilst foraging for mushrooms and new thoughts to elevate slc and its culture.

With 76 recipes for the home cook from the region's most celebrated eateries and showcasing over 200 full-coloration pics providing mouth-watering dishes, famous chefs, and plenty of neighborhood taste, salt lake metropolis chef's desk is the last gift and memento cookbook for both travelers and residents alike.

About the Author

Becky and Josh Rosenthal run the popular blogs SLCfoodie, Vintage Mixer, and SLCmixers and Josh is the managing partner of Charming Beard Coffee. They live in Salt Lake City with their son Everett and Portuguese Waterdog, Henry.  Check out SLCfoodie.com for local food info, @SLCfoodie on Twitter or SLCmixers.com.

COOKING WITH ASIAN ROOTS

Download ebook COOKING WITH ASIAN ROOTS

COOKING WITH ASIAN ROOTS

Open this e book for an exploratory observe 17 root veggies which have emerge as entrenched in Asian cuisines. food veterans Devagi Sanmugam and Christopher Tan flip their creativity and ardour to Asian roots after their a hit Cooking with Asian Leaves which capabilities herbs, shoots and greens. in this ebook, they unearth an entire new culinary international with 17 root vegetables, which include rhizomes, tubers and corms. no longer just boiled and braised, those roots are given a new interpretation in Asian delicacies with full-color pics for all 58 recipes. 

Introductory sections, each dedicated to at least one unmarried root, offer recommendation on a way to pick, prepare and save roots; have notes on nutritional and fitness advantages; as well as give an explanation for how those very same roots are utilized in one-of-a-kind culinary cultures. With a few imagination and a willingness to shake-up conventions, you may unearth an entire new culinary world.

About the Author

Devagi Sanmugam, cookbook author, food columnist, cooking instructor, entrepreneur and professional bon vivant, is one of Singapore's most dynamic and talented food personalities. Her culinary career began more than 25 years ago as a cooking instructor and she has since built up an impressive portfolio. Having proved to be an inspiring cookbook author with more than 13 cookbooks under her belt, Devagi continues to innovate and inspire and is constantly involved in developing and testing original recipes for food companies and restaurants. 

Christopher Tan is a Singapore-based writer, food consultant and food stylist, one of the new generation of Asian food journalists whose mission is to explore and expound on Asian gastronomy for the wider world. He contributes articles to many regional publications such asWine & Dine, Her World and Silver Krismagazines. Cooking with Aisan Roots is his third book.