In The Kitchen With Chef Bev

Author: Chef Beverly Lee
Publisher:
ISBN: 9781600472992
Size: 11.82 MB
Format: PDF, ePub
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In The Kitchen With Chef Bev. Put on an apron and get into the kitchen with Chef Beverly Lee, a culinary instructor and private chef who believes in teaching the art of cooking good food fast with fresh ingredients and a gourmet twist. In Chef Bev's debut cookbook, you will find over 70 recipes ranging from easy to advance. She makes cooking at home fun, tasty and satisfying. Prepare yourself; In the Kitchen with Chef Bev is a culinary journey like no other. She's making life delicious one bite at a time.

My Beverly Hills Kitchen

Author: Alex Hitz
Publisher: Knopf
ISBN: 0307960943
Size: 10.15 MB
Format: PDF, Docs
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My Beverly Hills Kitchen. From the restaurateur and television personality Alex Hitz comes this cookbook of more than 175 all-time favorite Southern dishes. In My Beverly Hills Kitchen, Hitz blends the home cooking of his mother’s Atlanta kitchen with lessons he learned from some of the world’s great chefs and hosts to come up with classic, satisfying comfort food. These step-by-step recipes are so clear that anyone can do them. Hitz shows you how to prepare a meal for two or twenty and that quality is achievable on any budget. He reimagines best-loved dishes and adds that little something extra to make them more delicious than you ever dreamed possible. The twelve chapters include such signature recipes as Sweet Potato Vichyssoise, Cold Pea Soup with Mint, Scrambled Eggs with Caviar, Dorothy’s Baked Cheddar Grits, Millionaire’s Macaroni and Cheese, Salmon Pot Pie, Perfect Roast Tenderloin of Beef, Dorothy’s Fried Chicken, Salted Caramel Cake, Apple Pear Crumble, and Molten Chocolate Cake with Bourbon Whipped Cream. There are also recipes and stories from Hitz’s famous friends who were known for their simple but fantastic food—Bill Blass’s Sour Cream Soufflé, Nan Kempner’s Bacon Sticks, Connie Wald’s Penne with Vodka Sauce, and Betsy Bloomingdale’s Peach Ice Cream. Hitz suggests perfect menus for every season and will show you how to make every day a special occasion. He shares his secrets about entertaining, ingredients, and cookware that guarantee the best results and will make a difference as you become a great chef and host on your own. Comfort food has never been this irresistible—or easy.

The Hali Imaile General Store Cookbook

Author: Beverly Gannon
Publisher: Ten Speed Press
ISBN: 1607746700
Size: 77.69 MB
Format: PDF, ePub, Mobi
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The Hali Imaile General Store Cookbook. Set on a pineapple plantation in up-country Maui, the Hali'imaile General Store has lured travelers for over a decade with its down-home, island-style cooking. Critics and diners rave about chef Beverly Gannon's rustic, hearty fare, and the restaurant is a fixture on "Best of Maui" lists. THE HALI'IMAILE GENERAL STORE COOKBOOK enables readers to bring the spirit of Maui and its landmark restaurant into their own kitchen with over 100 recipes, accompanied by Beverly's warm, chatty narrative. For all those locals and out-of-towners who've begged Beverly for recipes over the years, she has this to say: "Well, folks, here's the book! And I hope every single copy gets food-stained, dog-eared, and, most of all, enjoyed."

Vegan Bites

Author: Beverly Lynn Bennett
Publisher: Book Publishing Company
ISBN: 9781570672217
Size: 63.50 MB
Format: PDF
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Vegan Bites. Vegan Bites was written specifically for single young people in their teens and twenties and includes easy-to-make, tasty plant-based recipes along with sound advice on how to develop wise eating habits that are nutritionally as well as economically smart.

An To Eat

Author: Helene An
Publisher: Hachette UK
ISBN: 0762458364
Size: 23.79 MB
Format: PDF, ePub, Mobi
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An To Eat. In Vietnamese, “an” means “to eat,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills—that has been toasted by leading food press, including Bon Appétit, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California-fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously “secret” recipes, including “Mama's” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken. Helene's transformation from pampered “princess” in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina's lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene's personal story.

The Complete Idiot S Guide To Vegan Cooking

Author: Beverly Bennett
Publisher: Penguin
ISBN: 144063663X
Size: 62.37 MB
Format: PDF, ePub, Docs
View: 1000

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The Complete Idiot S Guide To Vegan Cooking. Delicious recipes for the growing vegan lifestyle. There are so many reasons to go vegan-health and nutrition, weight loss, green and sustainable living, and prevention of cruelty to animals. With over 200 mouth-watering recipes and tips for converting meat- and dairybased dishes into vegan ones, The Complete Idiot's Guide® to Vegan Cooking will help readers enjoy a healthy vegan diet without sacrificing taste.

Cakes To Die For

Author: Bev Shaffer
Publisher: Pelican Publishing Company
ISBN: 1589806913
Size: 16.21 MB
Format: PDF, ePub
View: 210

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Cakes To Die For . This tasted-and-tested collection spans the cake spectrum. The recipes include everything from classics to more adventurous suggestions.

The A O C Cookbook

Author: Suzanne Goin
Publisher: Knopf
ISBN: 0385350465
Size: 79.92 MB
Format: PDF, ePub, Docs
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The A O C Cookbook. Since her James Beard Award-winning first book, Sunday Suppers at Lucques, Suzanne Goin and her Los Angeles empire of restaurants have blossomed and she has been lauded as one of the best chefs in the country. Now, she is bringing us the recipes from her sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef. Among her many recipes, you can expect her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; Crème Fraîche Cake with Santa Rosa Plums and Pistachios in Olive Oil; and S’Mores with Caramel Popcorn and Chocolate Sorbet. But The A.O.C. Cookbook is much more than just a collection of recipes. Because Goin is a born teacher with a gift for pairing seasonal flavors, this book is full of wonderful, eye-opening information about the ingredients that she holds dear. She takes the time to talk you through each one of her culinary decisions, explaining her palate and how she gets the deeply developed flavor profiles, which make even the simplest dishes sing. More than anything, Goin wants you to understand her techniques so you enjoy yourself in the kitchen and have no problem achieving restaurant-quality results right at home. And because wine and cheese are at the heart of A.O.C., there are two exciting additions. Caroline Styne, Goin’s business partner and the wine director for her restaurants, presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well—showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine. At the back of the book, you’ll find Goin’s amazing glossary of cheeses—all featured at A.O.C.—along with the notes that are given to the waitstaff, explaining the sources, flavor profiles, and pairings. With more than 125 full-color photographs, The A.O.C. Cookbook brings Suzanne Goin’s dishes to life as she continues to invite us into her kitchen and divulge the secrets about what makes her food so irresistibly delicious. From the Hardcover edition.

The Haven S Kitchen Cooking School

Author: Alison Cayne
Publisher: Artisan Books
ISBN: 1579657877
Size: 80.96 MB
Format: PDF, Docs
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The Haven S Kitchen Cooking School. The Must-Have Book That Will Teach You How to Cook Learning to cook has never been simpler—or more delicious—thanks to The Haven’s Kitchen Cooking School. Each of the book’s nine chapters centers on a key lesson: in the eggs chapter, readers will learn about timing and temperature while poaching, frying, and scrambling; in the soups chapter, they will learn to layer flavors through recipes like Green Curry with Chicken. The rigorously tested recipes—including wholesome lunches, dinner-party showstoppers, and delectable desserts—will become part of readers’ daily repertoires. Beautiful photographs show both the finished dishes and the how-to techniques, and helpful illustrations offer further guidance.

Family Style Meals At The Hali Imaile General Store

Author: Beverly Gannon
Publisher: Ten Speed Press
ISBN: 1607741423
Size: 61.41 MB
Format: PDF, ePub, Mobi
View: 7049

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Family Style Meals At The Hali Imaile General Store. Family-style dining is back in style and has been reimagined by one of the most prominent chefs in Hawaii, James Beard Award-nominee Beverly Gannon. On the road to Haleakala, Maui's most famous dormant volcano, is one of the island's favorite destinations--where a laid-back atmosphere and top-flight menu welcome both residents and tourists. Developed from the restaurant's ever-popular repertoire, this all-new recipe collection is scaled for sit-down family suppers, lunches, and brunches, with built-in expandability for impromptu gatherings or full-on entertaining. Ingredient substitutions are included to help move dishes from the kitchen to the table with ease, and leftovers are skillfully adapted into future meals. Recipes are organized by the days of the week, based on a schedule Gannon's mother used, and are interwoven with charming family anecdotes. From the Hardcover edition.