Eric Wolfinger
Author
Pub. Date
[2017]
Physical Description
399 pages : color illustrations ; 26 cm
Language
English
Description
Each recipe in Dinner is meant to be dinnerone fantastic dish that is so satisfying and flavor-forward it can stand aloneor be paired with a simple salad or fresh bread on the side. This is what Melissa Clark means by changing the game. Dinner is all about options: inventive, unfussy food with unexpected flavor. Clark's mission is to help anyonewhether a novice with just a single pan or the experienced home cookfigure out what to make any night of...
Author
Series
Language
English
Formats
Description
This is the follow-up fans of Max Lugavere have been waiting for: the companion cookbook, filled with over 100 delicious recipes to help you lose weight, feel great, and reach optimum health. Inspired by traditions from around the globe, the recipes feature an international twist, with bold flavours that favour simplicity and quality of ingredients over complexity and quantity. In addition, Max lists the basic, healthy ingredients and tools that are...
Author
Pub. Date
[2017]
Physical Description
366 pages : color illustrations, chart ; 26 cm
Language
English
Description
A guide from the chocolate maker Dandelion Chocolate offers their approach to making chocolate with only cocoa beans and sugar and covers everything from bean-sourcing tips through their chocolate-making method, along with recipes from their kitchen.
Author
Pub. Date
2018.
Physical Description
373 pages : color illustrations ; 26 cm
Language
English
Description
Deravain's family left Iran during the height of the 1979 Iranian Revolution, when she was eight years old. In their new Canadian home, she became aware of the power of her mother's home-cooked Persian meals to break down barriers and connect newly-made friends to her culture-- and herself. Years later the kitchen became a place where Deravian could relax and reconnect with herself, preparing meals for her own family that reflected her life both in...
Author
Pub. Date
2021.
Physical Description
xxiii, 262 pages : color illustrations ; 26 cm
Language
English
Description
"Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you'll make the best pizza of your life."--
Author
Pub. Date
[2014]
Physical Description
xxv, 261 pages : color illustrations ; 26 cm
Language
English
Description
From San Francisco's wildly popular Italian restaurant, flour + water, comes this complete primer on the craft of pasta making. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta--from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy's pasta traditions, flour + water includes seventy- five seasonally influenced recipes for home cooks of every...
Author
Pub. Date
[2019]
Physical Description
361 pages : color illustrations ; 25 cm
Language
English
Description
"'Fermenting a Culture' provides the history, health information, and safest methods for preserving, along with 115 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, yogurt, kombucha, and even hard ciders and mead"--
Author
Pub. Date
2011.
Physical Description
223 pages : color illustrations ; 28 cm
Language
English
Description
Recipes with added bakers' notes, featuring recipes from the bakeries Baked, Floriole Cafe & Bakery, Flower Bakery + Café, Huckleberry Café & Bakery, Pearl Bakery, Salty Tart Bakery, Sugar Mama's Bakeshop, and Tartine Bakery, and bloggers Bakerella, Cannelle et Vanille, La Tartine Gourmand, and Smitten Kitchen.
Author
Pub. Date
[2019]
Physical Description
272 pages : color illustrations ; 28 cm
Language
English
Description
"In American Sfoglino, Evan Funke shares his classic training and provides detailed instructions for making pasta at home. Focusing on 15 pasta shapes, he'll walk readers through each stage of the process with step-by-step photography, from shaping orecchiette and cutting pappardelle to the proper way to blanch, dry, and preserve pasta"--
