How to Cook like a Top Chef

99 products
  • How to Cook Everything: The Basics by Mark Bittman 2003
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  • This is the ultimate guide to becoming a Top Chef. This cookbook and culinary primer features recipes from six seasons of the show and season one of Top Chef: Masters, along with insider techniques from everyone's favourite contestants and judges. Covering everything from knife skills to sauces and sous-vide, How to Cook Like a Top Chef teaches aspiring chefs what it takes to be a star in the kitchen.
    $48.95
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  • How to Cook: Book One Delia returns to the very roots of cooking to look at the techniques and the staple ingredients which underline British cookery. This book covers the staple ingredients - rice, flour, potatoes, pasta, and eggs. Delia removes the fear of cooking simplest and quickest and the more advanced dishes.
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  • In I'm Just Here for More Food Alton Brown explores the science behind breads, cakes, cookies, pies, and custards, Recipes cover pie crust to funnel cake to cheese souffle Brown examines the properties and functions of proteins, carbohydrates and fats. Banana Bread, Pineapple Upside-Down Cake and Buttermilk Pancakes
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  • I'm Just Here for the Food Version 2.0 Alton Brown presents an indispensable, innovative, and instructional cooking guide that features various cooking techniques food-related tips and advice. features 10 brand-new recipes and 20 pages of additional material.
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  • TRUE
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  • In My Kitchen topping bruschetta with tomatoes and strawberries ribs and pork shoulder to chiles and green beans; turkey, stuffing, and cranberry sauce. Recipes for homemade pickles, pizza, pasta, pork buns, preserved lemons, breads, jam, marshmallows. Has 100 inspiring new recipes & techniques ISBN-13:978-0307951861
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  • TRUE
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  • Indian Cooking: The Food and the Lifestyle by Beverly Leblanc 2004
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  • Simple as a luscious ripe tomato rubbed over rustic bread, intensely flavoured as a Sunday leg of lamb smothered in fresh herbs, joyous, unexpected, vibrant farm food is the heart and soul of Italian cooking and the prize of Susan Herrmann Loomis's years-long quest.
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  • fascinating wartime read. In 1931, Irma Rombauer self-published her personal collection of recipes and cooking techniques.y providing an interesting and easy to read cookbook, The Joy of Cooking became the main reference book for many mid-century Bobbs Merrill; Second Printing of 1943 edition (1946)ASIN: B002HIVY8K
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  • Joy of Cooking by Irma S. Rombauer 1967
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  • Best Seller The Joy of Cooking continues to grow with the times-it has a full roster of American and international dishes such as strudel, zabaglione, rijsttafel, and couscous, among many others. In this classic edition, readers learn: Exactly what simmering, blanching, roasting, and braising do;
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  • Julia Child gives home cooks the answers to their most pressing cooking questions. Julia’s Kitchen Wisdom is packed with essential information about soups, vegetables, and eggs, for baking bread and tarts, Recipes, techniques and essential tips straight from Julia's kitchen experience, ISBN 13: 9780375411519
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  • Just 5 Things: Easy Gourmet Cooking with Just a Handful of Ingredients is a volume of more than three hundred quick to prepare recipes that use five or fewer readily available ingredients. Rachel Lane labels each recipe with a level of difficulty from quick and easy and those to inspire and challenge home cooks. The book is divided into 11 chapters offering recipes from mealtime to celebrations. All 320 recipes are complete with photographs illustrating the presentation of your completed dish.
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  • Mark Bittman’s Kitchen Express, presents more than 400 incredibly fast and easy recipes tailored to each season and presented in a simple, straightforward style. Bittman’s recipe sketches are the ideal mix of inspiration and instruction: everything a home cook needs to prepare a healthful, and cost-conscious repertoire of meals for any season and any time of day. Written with an eye for speed and flexibility, you’ll be in and out of your kitchen in 20 minutes or less.
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