"Homemade rules in the kitchen, and everyone from artisan bakers to canners and picklers know it. Culinary enthusiasts and hungry home cooks are exploring classic skills again, and making homemade, hand-shaped pasta is on the rise. With the simplest ingredients and easier-than-you-think instructions, Making Artisan Pasta teaches you how make your own linguine, ravioli, lasagna, and dozens of other styles of pasta and noodles by hand. The fully illustrated,...

No cooking skills required. A fusion of mouthwatering recipes from regional and national cuisines creating tasty appetizers, small plates, main dishes and desserts. A complete course guide for vegetarians and meat lovers.

From New York's hottest and fastest-growing chain of gourmet food stores, a cookbook bursting with new flavors. Founded in 1992 as a supplier of fresh and exotic ingredients to the chefs and restaurateurs of New York, the Gourmet Garage became a retailing leg when it opened its doors to the public a few years later. Now, award-winning cookbook authors Sheryl and Mel London and the experts of the Gourmet Garage show you how to select from the dizzying...

Que vous fassiez partie de ma communauté sur les réseaux sociaux ou que vous n'ayez encore jamais eu l'occasion de cuisiner l'une de mes recettes, vous trouverez certainement dans ce livre de quoi satisfaire le foodie en vous ! Heureux mélange des best of tirés de mon compte Instagram et de recettes inédites, ce livre est divisé en thématiques qui me ressemblent et m'inspirent : une section italienne et une section américaine qui rendent hommage...

On a voyage from another era, the detective encounters a thoroughly modern murder The Danube Express was once the most famous train on the continent. Linking east and west, it was the fastest route from the Alps to the Black Sea, until airplanes and automobiles made it obsolete. When a group of savvy investors revived it in the 1970s, it became an Express only in name. A five-star hotel on wheels, it is now a luxurious iconand it's celebrating its...

Swedish television personality and food historian Edward Blom is a cook with a big personality and a big passion. This to his culinary kingdom! Blom's expertise lies in the cultural history of food, and in Life Is a Banquet he throws open the archives and invites all to indulgence in the excesses of yesteryear's best recipes. These are Blom's favorites, each enlivened with his own personal slant. Here is everything from the Bavarian Oktoberfest to...

Sous Vide atrae a personas de todo el mundo. Con este método se puede cocinar la gran variedad de comidas.. El método de cocina del restaurante atrae no solo a los cocineros, sino también a las amas de casa y a los enamorados de la comida. En las páginas siguientes encontrarás algunas de las mejores recetas de sous-vide. Estas son las recetas simples que pueden ahorrar el tiempo. Así que no hay necesidad de preocuparse por pasar todo el día...

Malgré mon quotidien bien rempli de femme d'affaires, d'épouse et de maman, je me suis fait la promesse de continuer de m'adonner à ma plus grande passion : la fine cuisine. Le vent d'amour et d'appréciation que j'ai reçu après la sortie de mon premier livre de recettes m'a profondément touchée, et surtout motivée au plus haut point ! Pour ce deuxième tome de Simplement chic, je me suis donc donné la mission de vous présenter un éventail...

Recipes are only as good as their ingredients, especially when it comes to meat. That's why having a good understanding of how to select, cut, and cook meat makes all of the difference in the final taste. Written by Ruby & White, one of Britain's leading butcher shops, Great Meat debunks myths and misinformation around selecting and cooking meat and offers up valuable information to meat lovers and serious home cooks who want to learn new and different...

The world of sous vide cooking is filled with endless possibilities. This book is merely a tip of the iceberg compared to the many recipes you can experiment with and try out on your own. Sous vide produces the best tasting food in the simplest ways possible. It isn't even expensive. Sous vide cooking dates many years back, yet it has become popular. It is suitable for both the professional chefs and the home cooks. Anybody can cook sous vide. So...