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Home of the Braised

Author: Julie A. Hyzy

Publisher: Wheeler Publishing, Incorporated

Published: 2014

Total Pages: 0

ISBN-13: 9781410468758

A New York Times BestsellerA White House Chef MysteryTensions run high as executive chef Olivia Paras and the White House staff prepare for a high-stakes state dinner. But as the date approaches, the secretary of defense is found dead in his home, seemingly killed during a break-in. And Olivia's fiancé is looking into the mysterious murder of an old friend. Is there a connection? Then Ollie learns the president is in imminent danger at the dinner and must do everything in her power to get to him . . .

Home of the Braised

Author: Julie Hyzy

Publisher: Penguin

Published: 2014-01-07

Total Pages: 207

ISBN-13: 1101592672

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With the pressure of an upcoming state dinner that could make or break the president’s foreign policy, White House executive chef Olivia Paras has precious little time to focus on her wedding plans—or to catch a murderer… Tensions are running high as the White House staff adjusts to a new chief usher and prepares for a high-stakes state dinner, where everything must be perfect. But as the date for the event approaches, things go disastrously wrong when the secretary of defense is found dead in his home, seemingly killed during a break-in. At the same time Olivia’s fiancé, Gav, is looking into the mysterious murder of an old friend. Is there a connection? Despite an increase in security following the secretary’s death, Ollie learns the president is in imminent danger at the dinner and must do everything in her power to get to him—before it’s too late… Includes Recipes for a complete presidential menu!

Braise

Author: Daniel Boulud

Publisher: Harper Collins

Published: 2006-10-31

Total Pages: 260

ISBN-13: 0060561718

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Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.

Ruhlman's How to Braise

Author: Michael Ruhlman

Publisher: Little, Brown

Published: 2015-02-10

Total Pages: 160

ISBN-13: 0316254142

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The second in a series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about -- transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul." Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise. As with the other books in this line, practical information about essential tools and staple pantry items will be outlined, along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.

Mozza at Home

Author: Nancy Silverton

Publisher: Knopf

Published: 2016-10-25

Total Pages: 432

ISBN-13: 0385354339

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As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy—with its ripe vegetables, magnificent landscapes, and long summer days—Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home. Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy’s guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don’t forget dessert—there’s an entire chapter dedicated to end-of-meal treats such as Devil’s Food Rings with Spiced White Mountain Frosting and Dario’s Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too. Whether it’s Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you’re assembling the rest of the meal . . . salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won’t wilt . . . simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm . . . or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde—there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, Mozza at Home helps you throw the perfect dinner party—one that’s positively stress-free and delicious!

The Art of Beef Cutting

Author: Kari Underly

Publisher: John Wiley & Sons

Published: 2011-08-16

Total Pages: 244

ISBN-13: 1118029577

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The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that’s perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. • This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal • Includes charts of NAMP/IMPS numbers, URMIS UPC codes, Latin muscle names, and cooking tips for each cut for easy reference • The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen’s Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.

Home of the Braised

Author: Julie A. Hyzy

Publisher:

Published: 2014

Total Pages: 425

ISBN-13: 9781322810041

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Bon Appetempt

Author: Amelia Morris

Publisher: Grand Central Publishing

Published: 2015-02-03

Total Pages: 258

ISBN-13: 145554938X

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When Amelia Morris saw a towering, beautiful chocolate cake in Bon Appétit and took the recipe home to recreate it for a Christmas day brunch she was hosting, it resulted in a terrible (but tasty) mess that had to be served in an oversize bowl. It was also a revelation. Both delicious and damaged, it seemed a physical metaphor for the many curious and unexpected situations she's found herself in throughout her life, from her brief career as a six-year-old wrestler to her Brady Bunch-style family (minus the housekeeper and the familial harmony) to her ill-fated twenty-something job at the School of Rock in Los Angeles. As a way to bring order to chaos and in search of a more meaningful lifestyle, she finds herself more and more at home in the kitchen, where she begins to learn that even if the results of her culinary efforts fall well short of the standard set by glossy food magazines, they can still bring satisfaction (and sustenance) to her and her family and friends. Full of hilarious observations about food, family, unemployment, romance, and the extremes of modern L.A., and featuring recipes as basic as Toasted Cheerios and as advanced as gâteau de crêpes, Bon Appétit is sure to resonate with anyone who has tried and failed, and been all the better for it.

Well Seasoned

Author: Mary Berg

Publisher: Appetite by Random House

Published: 2021-10-05

Total Pages: 451

ISBN-13: 0147531276

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TASTE CANADA AWARDS GOLD WINNER AND NATIONAL BESTSELLER Beloved home cook, television star, and bestselling author Mary Berg is back with 100 seasonal recipes to inspire your year and delight your palate. For Mary, cooking meals to enjoy with family is a constant source of joy, no matter the day or time of year. But as for what those meals include? Well, that’s what makes it fun. As the seasons change, so does the food Mary craves and cooks. Sometimes it’s based on what’s available at the farmers’ market, other times it’s based on the weather or how she feels on a particular day. Well Seasoned is a cookbook to celebrate friends and family, giving readers a peek into how Mary cooks over the course of a year. SPRING is Crisp, Light, and Lively with Green Risotto, White Wine Coq au Vin, and Pistachio Sponge Cakes with Matcha Cream SUMMER is Bright, Fresh, and Classic with Cottage Pancakes, Grilled Summer Squash Pizza, and Neapolitan Ice Cream Cake AUTUMN is Cozy, Hearty, and Nostalgic with Baked Meatballs with Pesto and Ricotta, Curried Shrimp Orzo, and Pumpkin Pecan Pudding WINTER is Rich, Savory, and Celebratory with Everything Bagel Drop Biscuits, Roasted Fennel and Beet Salad, and Eggnog Basque Cheesecake The recipes in this book range from easy weeknight meals to more elaborate weekend feasts, but all of them share Mary’s simple instructions and warm style. With Mary’s guidance and encouragement, you’ll find beautiful recipes to nourish yourself and your family all year long.

Nom Nom Paleo

Author: Michelle Tam

Publisher: Andrews McMeel Publishing

Published: 2013-12-17

Total Pages: 691

ISBN-13: 1449457177

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A New York Times cookbook best-seller. Nom Nom Paleo is a visual feast, crackling with humor and packed with stunningly photographed step-by-step recipes free of gluten, soy, and added sugar. Designed to inspire the whole family to chow down on healthy, home-cooked meals, this cookbook compiles over 100 foolproof paleo recipes that demonstrate how fun and flavorful cooking with wholesome ingredients can be. And did we mention the cartoons? Nom Nom Paleo kicks off with a fresh introduction to Paleo eating, taking readers on a guided tour of author Michelle Tam's real-food strategies for stocking the kitchen, saving time, and maximizing flavors while maintaining a Paleo lifestyle. Also, sprinkled throughout the book are enlightening features on feeding kids, packing nutritious lunches, boosting umami, and much more. The heart of this book are Michelle's award-winning primal Paleo recipes, 50 percent of which are brand-new --- even to diehard fans who own her bestselling iPad cookbook app. Readers can start by marrying their favorite ingredients with building blocks like Sriracha Mayonnaise, Louisiana Remoulade, and the infamous Magic Mushroom Powder. These basic recipes lay the foundation for many of the fabulous delights in the rest of the book including Eggplant "Ricotta" Stacks, Crab Louie, and Devils on Horseback. There's something for everyone in this cookbook, from small bites like Apple Chips and Kabalagala (Ugandan plantain fritters) to family-sized platters of Coconut Pineapple "Rice" and Siu Yoke (crispy roast pork belly). Crave exotic spices? You won't be able to resist the fragrant aromas of Fast Pho or Mulligatawny Soup. In the mood for down-home comforts? Make some Yankee Pot Roast or Chicken Nuggets drizzled with Lemon Honey Sauce. When a quick weeknight meal is in order, Nom Nom Paleo can show you how to make Crispy Smashed Chicken or Whole-Roasted Branzini in less than 30 minutes. And for a cold treat on a hot day, nothing beats Paleo-diet-friendly Mocha Popsicles or a two-minute Strawberry Banana Ice Cream. Eating healthy doesn't mean sacrificing flavor. This book gives you "Paleo with personality," and will make you excited to play in the kitchen again.