Collects more than one hundred fifty recipes for desserts made with nine popular flavors, including chocolate, vanilla, apple, citrus, caramel, nuts, and coffee, organized into chapters by flavor.
With more than 1,000 recipes from the archives of Williams-Sonoma, hundreds of informative side notes and dozens of charts and other reference material, this book contains everything you need to know—and nothing you don't—about how to cook what you want to eat today.
The Emmy-winning host of Lidia's Kitchen, along with her daughter, provides an authoritative guide to Italian cooking that features 400 recipes along with the techniques needed to master Italian cuisine and a comprehensive guide to the tools every kitchen should have to produce the best results. Includes ribbon marker.
Demystifies the art and science of making pastry dough at home through simple-to-follow recipes, detailed diagrams and step-by-step instructions for puff pastries, shortcrusts, biscuits, danish, phyllo, croissants, sweet yeast dough and much more.
A popular Chicago restaurant owner presents a collection of 60 variations on classic cookie recipes, with a discussion on tools, ingredients, measurement and tips on shaping and decorating cookies.
Collects easy-to-prepare, illustrated recipes for practicing simple, fool-proof techniques, based on the science of cooking, for creating great food, including blanching, defatting stock, emulsions and knife skills.
Taking readers behind bars, the coauthors, childhood friends — one an ex-con and the other a highly successful Hollywood character actor — provide 65 ramen recipes combined with stories of prison life from the inmates who devised them, including celebrities like Slash from the band Guns n' Roses and actor Shia LaBeouf.
In this lively history of bakers, dietary crusaders and social reformers, Aaron Bobrow-Strain shows that America's century-old, love-hate relationship with the humble, puffy loaf says a lot about who we are and what we want our society to look like.
Yotam Ottolenghi is beloved in the food world for his cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. In The NOPI Cookbook, head chef Ramael Scully's Asian-inspired pantry meets Ottolenghi's Middle Eastern influences and brings the restaurant's favorite dishes within reach of the home cook.