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Anthony Bailey: The Woodburner Handbook

The Woodburner Handbook

A Practical Guide to Getting the Best From Your Stove

"In Nigeria, the word "chop" is all about food and feasting and "chop chop" a nickname given to someone who loves to eat. And it's no surprise Nigeria has an entire vernacular dedicated to eating-with more than 50 nationally recognized languages and 250 ethnicities, Nigeria's food is as rich and diverse as its people. Think smoky spicy beef suya skewers, egusi stew rich with wild greens, restorative pepper soup, jollof rice studded with tomatoes, soft puff puff dough bites fried until golden, and sweet-tart hibiscus drinks. With ingredients that include nuts and seeds, greens, grains, and cereals (especially in the north), roots and tubers (favorites of the south), and affordable proteins, they come together on the plate in the form of hearty soups and stews, steamed puddings, salads, rice dishes, fritters, and more. Despite the foodway's incredibly flavorful complexity, its recipes have never been gathered in one place. Until now. Author, culinary anthropologist, and Nigerian native Ozoz Sokoh celebrates classic and traditional Nigerian cuisine, through the lens of the home cooks with explanations to underscore the ingredients, flavors, and textures that make it not only beloved but delicious. With headnotes that give cultural and historical context, illuminating sidebars, ingredient profiles, and stunning photographs, Chop Chop will bring Nigeria's food-loving spirit to home kitchens everywhere"--

Cooking the Food of Nigeria

Chop Chop

"There's nothing quite like cooking over an open flame. Fire infuses ingredients with its own unique flavors, elevating everything from a hot dog to fresh fruit to a hearty stew with elements of smoke and char. And fire pit cooking makes it even easier to cook with live fire. In Firepit Feasts author Diana Yen shares 75 approachable yet unique recipes full of flavor to make the most of a backyard stove or campside fire pit. Foil packets are beginner-friendly and make a meal all in one, as in Salmon with Crushed Olives and Tomatoes or Miso-Butter Gnocchi and Mushrooms. Sweet and savory skewers get placed on a fire grate to cook with little fuss, including Chicken and Oyster Mushroom Satay and Churrofluffs with Hot Chocolate. Japanese Sweet Potatoes with Chili Butter and Stuffed Banana Boats get buried and cooked in the embers, while Rustic Beef Bourguignon and Peach and Blueberry Cobbler come together in a Dutch oven enveloped in the coals. Outdoor cooking expert Diana Yen shows that fire pit cooking is about much more than s'mores, though, yes, she includes instructions for a tasty, crowd-pleasing S'morgasboard, too"--

Adventurous Recipes for Live-Fire Cooking

Firepit Feasts

CLEAR, IN-DEPTH INSTRUCTION ON CRITICAL COOKING THEORIES AND TECHNIQUES FOR CULINARY STUDENTS The Tenth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as the latest thinking about how best to teach this material. Chapters include relevant cultural and historical background for international recipes and cooking practices. What has not changed is the core material that focuses on the essentials - the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of fundamental skills to apply this knowledge. NEW TO THIS EDITION <ul><li>Emphasis on special diets including vegetarian, keto, high protein, and more</li> <li>Two new appendices focused on kosher and halal ingredients and preparation</li><li>All recipes throughout the book reviewed and freshened</li><li> Vegan recipes now clearly labeled for ease of planning</li><li>Simplified metric to imperial (US) comparison to facilitate common measurements</li><li> Baking recipes updated for consistency with the latest edition of Professional Baking.</li><li> Updated support material for instructors and students including PowerPoint slides, an Instructor's Manual, Student Study Guide solutions, and test banks</li></ul> AN INTERACTIVE, MULTIMEDIA LEARNING EXPERIENCE This textbook includes access to an interactive, multimedia e-text. Icons throughout the print book signal corresponding digital content in the e-text. <ul><li>Interactive Figures and Content: Appearing throughout the enhanced e-text, interactive figures, visual learning activities, flashcards, and pop-up definitions facilitate the study of complex concepts and processes and help students retain important information. Even many of the simplest figures are interactive to encourage online readers to pause and absorb the information they present before scrolling on to additional reading.</li> <li>Interactive Practice Quizzes: Each chapter includes a self-scoring Practice Quiz to help prepare for graded assignments and exams.</li> <li>CulinarE-Companion Website:</li> <ul><li>More than 200 videos demonstrating cooking techniques, culinary math concepts, and common kitchen procedures</li> <li>Enhanced tools to manage recipes or calculate nutritional analyses and food costing</li> <li>Audio pronunciation guides for more than 1000 glossary terms</li></ul> ALSO BY THE AUTHOR OF PROFESSIONAL COOKING Professional Baking provides a comprehensive and reliable approach to the foundations of baking. Ideal for students and early-career professionals, this bestselling textbook delivers a comprehensive and accessible introduction to baking practices, including the selection of ingredients and proper mixing and baking techniques. The book discusses makeup and assembly, as well as skilled and imaginative decoration and presentation, in a straightforward and learner-friendly style.
</ul>

Professional Cooking, with eBook Access Code

Simple, light, everyday Indian dishes that can be prepped and cooked in under 15 minutes in one pot, using minimal steps and ingredients.

One-pan recipes using minimal steps and ingredients

15-Minute Indian

Learn key techniques, build delicious flavours and elevate your plant-based cooking with help from the founder of the ground-breaking vegan cooking school PLANT ACADEMY.

Plant-based techniques & recipes for creative cooking

Plant Academy: The Cookbook

They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere - down to the background music - influence how we perceive flavor. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome - it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike. Food science expert Dr Stuart Farrimond explores major flavor categories such as salt, acid and heat (from chilies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

Unlock the Secrets of Flavorful Cooking

The Science of Flavor

Professional Cooking, 10e Student Study Guide

At last, a way of cooking that is at once healthy, affordable, comforting and convenient, with easy set and forget recipes for weeknights and weekends that save time and money, and nourish the whole family.

Wholefood recipes | Every recipe for slow cooker and oven or stove

Slow Cooking

Make super easy and delicious chicken recipes – all in your air fryer! There are 60 chicken recipes, including family favorites to share like Chicken Kyiv, Chicken and Pea Quiche or a Roast Chicken dinner, iconic DIY takeaway recipes like Chicken Pad Thai or Sweet &amp; Sour Chicken, bar snacks like Buffalo Wings, light lunches including Chicken Caesar Salad and fast-food made healthier like Chicken Nuggets or Fried Chicken and Chips. The whole recipe, including any accompaniments that need to be cooked, is made in the air fryer, meaning minimal washing up, minimal energy usage, and minimal mess! These are affordable, healthy, speedy ways to cook tasty chicken at home in your favorite appliance.

60 Quick and Tasty Recipes

Super Simple Air Fryer Chicken

Meat lovers, Rejoice! Master the art of choosing the perfect cuts and creating unforgettable, flavor-packed beef dishes that will wow every time With 100 recipes and expert tips! Whether you’re a keto or carnivore diet enthusiast, a backyard pitmaster, or simply looking to elevate your cooking skills, Primal Cuts is the ultimate guide to selecting, preparing, and cooking beef with confidence. Packed with expert advice on butchery and cooking techniques, this all-in-one resource makes it easy to create mouthwatering meat dishes that will impress every time. &nbsp; Written by chef Brad Baych, known online as the “Butcher Wizard,” Primal Cuts draws on his extensive expertise in beef and butchery. Brad guides you through each step, from selecting premium cuts like Angus, Kobe, and Wagyu to mastering dry aging, seasoning, and cooking techniques. With his insider knowledge, you will learn how to choose the best cuts for maximum flavor and tenderness, bringing your meat-centric meals to the next level. In Primal Cuts, you will learn: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Beef Basics: Understand beef grading and aging and how feeding practices (grass-fed, grain-fed, organic) affect flavor and quality. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Butchering Basics: Learn how a cow is broken down into primal, subprimal, and retail cuts, plus the tools and techniques the pros use to butcher meat. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cooking Techniques: Perfect methods like searing, grilling, braising, and smoking with foolproof, step-by-step instructions for consistently incredible results. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Essential Tools: Discover which knives, thermometers, grinders, and cookware are must-haves to get the best from each cut. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Recipes for Every Primal Cut: From simply perfect steaks and homemade pastrami to dishes like Beef Wellington, Primal Cuts offers a versatile array of recipes for every occasion. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Complementary Sauces and Sides: Enhance meat-based meals with sauces like Bordelaise, Mushroom Demi-glace, and Bearnaise, along with sides like Twice-Baked Potatoes and Cowboy Beans. ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Budget-Friendly Tips: Maximize the value of each cut without sacrificing flavor or quality, making it easy to eat well on any budget. &nbsp; Sample Chapters and Recipes: ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Chuck: Open-Fire Chuck Eye Steak, Beef Stew, Birria Tacos ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Brisket: Smoked Brisket, Pastrami, Deli-Style Reuben Sandwich ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Rib: Grilled Rib Eye, Bone-In Prime Rib, Philly Cheesesteak ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Short Loin: Bistecca alla Fiorentina, Filet Mignon, Steak Diane ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Sirloin: Cast-Iron Sirloin Steak, Beef Stroganoff, Picanha ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Flank: Flank Steak with Chimichurri, London Broil, Street Tacos ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Round: Roast Beef, Pot Roast, Chicken Fried Steak ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Ground Beef: Smash Burgers, Meatloaf, Spaghetti and Meatballs &nbsp; Complete with infographics and visual guides, full-color recipe photos, shopping lists, and Brad's expert tips, Primal Cuts is the ultimate resource for meat lovers at any skill level. Whether you are a seasoned chef or a beginner, this book will serve as the go-to guide for carnivore cooking!

A Butcher’s Guide to Selecting, Preparing, and Perfecting Be

Primal Cuts

A Seafood Handbook

Nathan Outlaw On Fish

Mini Cult Recipes

Eat like a local, this is the essential guide to Venetian food.Black cuttlefish risotto, grilled squid, fancy antipasti, delicious Venetian sweets and ice creams - here are 100 recipes that conjure up the real Venice.&nbsp; There are recipes for fish, chicken, antipasti, ravioli, gnocchi, risotto, soups, snacks, polenta and desserts. There are also recipes for Venetian drinks, including the internationally renowned bellini, the perfect blend of white peach juice with sparkling prosecco, invented by Giuseppe Cipriani in 1930 at Harry's Bar in Venice, and synonymous with the sparkling city. Author Laura Zavan shares her knowledge of Venetian food and its history generously, and includes commentary and maps for five guided walks around Venice that stop off at cafes, restaurants, food markets and wine cellars. Part of the Mini Cult Recipes collection that includes: New York Cult Recipes, Tokyo Cult Recipes, Barcelona Cult Recipes, and Istanbul Cult Recipes.

Venice Cult Recipes (mini)

The Woodburner Handbook

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