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Ruhlman's How to Saute

By Michael Ruhlman
Authors:
Michael Ruhlman
The sauté station is the place all aspiring restaurant chefs want to be: the "hot seat" where the action happens. The same is true at home, where a good sauté is both convenient and powerful: the key that unlocks the pleasures of Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarb Gastrique, Flatiron Steak with Tarragon Butter, and more. Ruhlman cuts through centuries of misinformation to provide essential recipes and advice on how to achieve the greatest efficiency, flexibility, and flavor--using dozens of step-by-step color photographs to support cooks of all kinds.

Ruhlman's How to Roast

By Michael Ruhlman
Authors:
Michael Ruhlman
As an award-winning cookbook author, food writer and online culinary expert, Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. In this first in a new series of books focusing on cooking methods, Ruhlman explores one of the most fundamental cooking techniques - roasting. Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a 'dry heat' (and usually high-heat) method of making things irresistibly appetising. 'Of all our cooking terms,' Ruhlman writes, 'sautéed, grilled, poached and broiled, I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavours and delicious browning.' RUHLMAN'S HOW TO ROAST combines practical advice - what tools you need, staple ingredients to have on hand, how to get the most out of your oven - with 20 original and mouthwatering recipes, chosen to showcase a wide range of raosting methods and results, from 'The Icon' (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Creme Fraiche. Dozens of colour photographs offer step-by-step illustration as well as finished-dish showpieces.

Ripe

By Cheryl Sternman Rule, Paulette Phlipot
Authors:
Cheryl Sternman Rule, Paulette Phlipot
Eat fruits and vegetables not because you're told you should, but because you want them in every sense of the word. Because they are beautiful. And satisfying. And you desire their freshness, flavor, and simplicity. That's why Ripe is arranged by colour, not season. Author and food writer Cheryl Sternman Rule, who is also the voice behind the popular blog 5 Second Rule, and award-winning food photographer Paulette Phlipot, have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship (though they affirm that both are important), but to tempt others to"embrace the vegetable, behold the fruit&rdquo because these foods are versatile, gorgeous, and taste terrific. Starting with red and progressing towards a calmer white, Ripe is arranged by colour to showcase the lush, natural beauty of the following fruits and vegetables: RED: beets, blood oranges, cherries, cranberries, grapefruit, pomegranate, radicchio, radish, raspberries, red apples, red bell peppers, rhubarb, strawberries, tomatoes, and watermelon ORANGE: apricot, butternut squash, carrots, clementines, kumquats, mangoes, nectarines, papaya, peaches, persimmon, pumpkin, and yams YELLOW: banana, corn, lemon, pineapple, pomelo, squash blossoms, and yellow onions GREEN: green apples, artichokes, asparagus, avocado, bok choy, broccoli, Brussels sprouts, celery, cucumber, edamame, fava beans, fennel, green beans, honeydew, kale, kiwi, leeks, lime, peas, spinach, swiss chard, watercress, and zucchini PURPLE and Blue: blackberries, blueberries, eggplant, figs, plums, purple cabbage, purple grapes, red leaf lettuce, and red onion WHITE: bosc pears, cauliflower, coconut, endive, garlic, jicama, mushrooms, parsnips, potatoes, and turnipEach fruit and vegetable is accompanied by a lighthearted essay, breathtaking photography, and one showcase recipe, along with three"quick-hit&rdquo recipe ideas. With 150 photos and 75 recipes, this unique cookbook will quicken your pulse and leave you very, very hungry. For more information, visit RipeCookbook.com

Reversing Diabetes Cookbook

By Julian Whitaker, Peggy Whitaker
Authors:
Julian Whitaker, Peggy Whitaker
Dr. Julian Whitaker has helped hundreds of thousands of people control their Type II diabetes naturally and effectively through diet and exercise, through his successful book Reversing Diabetes. Now it's even easier to reduce and even eliminate your dependence on insulin and oral medication with this companion volume. He has created over 200 delicious, kitchen-tested recipes with full nutritional breakdowns. Included are recipes for appetizers, entrees, side dishes, desserts and more!

The Real Cheese Companion

By Sarah Freeman
Authors:
Sarah Freeman
The past two decades have seen a revival in the popularity and availability of British hand-made cheeses. Sarah Freeman set out in the spirit of discovery to write a companion guide to this unique industry, in the belief that knowing the cheeses and understanding how they are made can only enhance our enjoyment of them.THE REAL CHEESE COMPANION is the result of her extensive research. During her visits to cheesemakers - from Southeast England to the Scottish Highlands - she watched, asked questions, tasted and then went away to develop a unique collection of recipes and serving suggestions. Using an enormously varied selection of cheeses - from goat to cow, soft and creamy to hard and crumbly, white to blue-veined - she presents a mouth-watering selection of dishes such as 'Cerney' and Haddock Fish Cakes, 'Somerset Brie' and Garlic Mushrooms, Poached Chicken Breasts with 'Harbourne Blue' and Brandy Sauce.
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