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The Healthy Meal Prep Cookbook: Easy and Wholesome Meals to Cook,...
by Toby Amidor RD CDN

Language

English

Pages

234

Publication Date

August 08, 2017

Product Description
Customer Reviews
***LIMITED TIME PROMOTIONAL PRICE***<br /><br /><p>"As a single, working mom of three, I want to make sure my kids have healthy, delicious food for every meal."<strong>-Toby Amidor, Dietitian and Recipe Developer</strong></p><p>It's easy to reach for frozen and microwavable meals when you're short on time, but being too busy shouldn't mean that you can't have balanced and delicious meals. Learning how to meal prep properly will not only save you time and energy, but it will also help to make sure that you and your family eat homemade and nutritious meals. Providing practical and simple solutions with easy to follow instructions, <em>The Healthy Meal Prep Cookbook</em> shows you how simple it is to enjoy fresh and flavorful meals on even the most hectic days.</p><p><em>The Healthy Meal Prep Cookbook</em> features:</p><ul><li><strong>3 flexible 2-week meal plans</strong> for ready-to-go healthy meals without the hassle of prep</li><li><strong>More than 100 simple, wholesome recipes</strong> for breakfast, lunch, and dinner, complete with nutritional breakdowns and portion control to keep calories in check</li><li><strong>Practical weekly shopping lists</strong> with easy to find ingredients to prepare your pantry for the week</li><li><strong>Convenient illustrated guidelines</strong> on how to freeze, thaw, and reheat your meals to keep food fresh, safe, and tasty</li></ul><p>As a working mom and nutritionist, Toby Amidor knows how difficult it can be to carve out the time for healthy home cooking. Applying her 15 years of experience as a nutritionist, blogger, and recipe developer here in <em>The Healthy Meal Prep Cookbook</em>, Toby shares her tricks and tips to efficient and enjoyable meal prep.</p><p>Master the art of meal prep and serve up nutritious, ready-to-go meals every day of the week.</p>
wd~50: The Cookbook
by , Peter Meehan

Language

English

Pages

355

Publication Date

October 17, 2017

Product Description
Customer Reviews
<p><strong>The first cookbook from groundbreaking chef Wylie Dufresne—the story of wd~50, his pioneering restaurant on Manhattan’s Lower East Side, and the dishes that made it famous</strong></p><p>When it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs with his wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese.</p><p>A cookbook that doubles as a time capsule, <em>wd~50</em> explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurant—one that was so distinctive that upon its closing in 2014, <em>New York Times</em> critic Pete Wells was inspired to compare it to the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, <em>wd~50</em> is an essential piece of culinary memorabilia.</p>
The Art of Flavor: Practices and Principles for Creating Deliciou...
by , Mandy Aftel

Language

English

Pages

282

Publication Date

August 01, 2017

Product Description
Customer Reviews
<b>As seen in <i>Food52</i>, <i>Los Angeles Times</i>, and <i>Bloomberg</i><br /><br />Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.</b><br /> <b> </b><br /> Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: <br />  <br /> ·         The Four Rules for creating flavor<br /> ·         A Flavor Compass that points the way to transformative combinations <br /> ·         “Locking,” “burying,” and other aspects of cooking alchemy<br /> ·         The flavor-heightening effects of cooking methods<br /> ·         The Seven Dials that let you fine-tune a dish <br />  <br /> With more than eighty recipes that demonstrate each concept and put it into practice, <i>The Art of Flavor</i> is food for the imagination that will help cooks at any level to become flavor virtuosos.<br /> <b> </b>
Sous Vide at Home: The Modern Technique for Perfectly Cooked Meal...
by , Scott Peabody

Language

English

Pages

290

Publication Date

November 01, 2016

Product Description
Customer Reviews
<b>Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. </b><br /><br />Now, from the creator of Nomiku--the first affordable sous vide machine--comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. <br /><br />Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters,<i> Sous Vide at Home</i> has you covered for every occasion.<b> </b>
State Bird Provisions: A Cookbook
by , JJ Goode

Language

English

Pages

368

Publication Date

October 24, 2017

Product Description
Customer Reviews
<b>The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. </b><br /><br /> Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. <br /><br />Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
From Freezer to Table: 75+ Simple, Whole Foods Recipes for Gather...
by , Rachel Tiemeyer

Language

English

Pages

256

Publication Date

September 12, 2017

Product Description
Customer Reviews
<p><b>Freezer cooking has never been so easy, fun, and totally delicious.</b></p><p><i>From Freezer to Table</i> is the ultimate guidebook for transforming the way your family cooks, eats, and freezes. The chapters are packed with freezer cooking basics, practical tips for Freezer Cooking Parties and Freezer Clubs, and plenty of motivation and tools to make freezer cooking second nature. With more than 75 simple, family-friendly recipes--all made from whole food ingredients--this book shows how you can stock your freezer with favorites, like Mixed Berry Oat Scones, Parmesan and Herb Chicken Tenders, and slow-cooker Killer Carnitas.</p><p>Prepare to reclaim your kitchen from processed foods, all while saving your wallet, your waistline, and your time! With a freezer full of the easy dishes in this book, you can enjoy tasty, stress-free meals around the table with those you love, even on your busiest days.</p>
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolit...
by Tony Gemignani

Language

English

Pages

320

Publication Date

October 28, 2014

Product Description
Customer Reviews
<b>A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani.<br /> <br /></b>Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? <i>The Pizza Bible</i> is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens. <br /><br />With <i>The Pizza Bible</i>, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Easy Ketogenic Diet: The Easy Guide to a Keto Diet, with More Tha...
by Amy Rodriguez

Language

English

Pages

56

Publication Date

October 05, 2017

Product Description
Customer Reviews
<h2>Secret Keto Diet Is The Way To Make You Healthy, Happy and Lose Tons Of Weight</h2><br /><br /><b>Amazon best-selling author</b>, Amy Rodriguez, health coach who has been helping people all over the world. She represents a new health-conscious way of cooking that includes eating as many vegetables as possible, getting enough protein and limiting “indulgences” such as highly processed carbs. <br /> <br /><b>Benefits of Ketogenic Diet: </b><br /><ul><br /><li> Weight Loss </li><br /><li> Anti-aging </li><br /><li> Lower Blood Sugar </li><br /><li> Heal Cardiovascular Disease and Metabolic Syndrome</li><br /><li> Polycystic Ovary Syndrome </li><br /><li> Brain Function </li><br /><li> Helps with Irritable Bowel Syndrome </li><br /><li> Increase Endurance Performance</li><br /><li> Helps with Fatty Liver Disease</li><br /><li> Heal Acne</li><br /><li> Increased Levels of the "good" cholesterol</li><br /><li>Reduced Blood Sugar and Insulin Levels</li><br /><li>Blood Pressure Tends to go Down</li><br /><li>Low-Carb Diets Are Therapeutic For Several Brain Disorders</li><br /></ul><br /><br /><br /><h2><b>Don’t Know How To Start Ketogenic Diet?</b></h2><br /><br />This book is full of advice on how to properly start ketogenic diet. Everything that should be included and omitted from your diet is right here. Keep this book on hand and you will be able to lose weight in super easy way. <br /> <br /><h2><b>In this book Ketogenic Diet Book You Will Find</b></h2><br /><br />Start your ketogenic way of eating, based on whole foods and mouthwatering recipes that satisfy any foodie. <br /><br /><ul><br /><li> Simple Ingredients For Everyday Cooking </li><br /><li> Includes Dairy</li><br /><li> Cheap Recipes for Any Budget </li><br /><li> Amazing Pictures</li><br /><li> Really Low-Carb</li><br /><li> Has Nutritional Information</li><br /></ul><br /><br />Kickstart your Ketogenic Diet! Lose weight, get healthy and increase your productivity with this amazing ketogenic recipes.<br /><h2>Stop wasting your time! Buy this book NOW to increase your energy, mental focus and make more time for your family!</h2><br /><br /><b>Pick up your copy today by clicking The Buy Now button at the top of this page!</b><br /> <br />
Momofuku
by , Peter Meehan

Language

English

Pages

304

Publication Date

October 26, 2010

Product Description
Customer Reviews
<p><b>With 200,000+ copies in print, this <i>New York Times</i> bestseller shares the story and the recipes behind the chef and cuisine that changed the modern-day culinary landscape. </b><br /><br />Never before has there been a phenomenon like Momofuku. A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City (Momofuku Noodle Bar, Ssäm Bar, Ko, Má Pêche, Fuku, Nishi, and Milk Bar), Toronto, and Sydney. Chef David Chang single-handedly revolutionized cooking in America and beyond with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  <br /><br />Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.</p>
Taste & Technique: Recipes to Elevate Your Home Cooking
by Naomi Pomeroy

Language

English

Pages

400

Publication Date

September 13, 2016

Product Description
Customer Reviews
<b>James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.<br /></b><br />Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning.<br /> <br />In <i>Taste & Technique</i>, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.<br /> <br />Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. <br /> <br />With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

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