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Lateral Cooking

Author: Niki Segnit

Publisher: Bloomsbury Publishing USA

Published: 2019-11-05

Total Pages: 768

ISBN-13: 1635574412

A groundbreaking handbook--the "method" companion to its critically acclaimed predecessor, The Flavor Thesaurus--with a foreword by Yotam Ottolenghi. Niki Segnit used to follow recipes to the letter, even when she'd made a dish a dozen times. But as she tested the combinations that informed The Flavor Thesaurus, she detected the basic rubrics that underpinned most recipes. Lateral Cooking offers these formulas, which, once readers are familiar with them, will prove infinitely adaptable. The book is divided into twelve chapters, each covering a basic culinary category, such as "Bread," "Stock, Soup & Stew," or "Sauce." The recipes in each chapter are arranged on a continuum, passing from one to another with just a tweak or two to the method or ingredients. Once you've got the hang of flatbreads, for instance, then its neighboring dishes (crackers, soda bread, scones) will involve the easiest and most intuitive adjustments. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, and, ultimately, the knowledge and confidence to cook by heart. Lateral Cooking is a practical book, but, like The Flavor Thesaurus, it's also a highly enjoyable read, drawing widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers, and Segnit's personal recollections. Entertaining, opinionated, and inspirational, with a handsome three-color design, Lateral Cooking will have you torn between donning your apron and settling back in a comfortable chair.

The Flavor Thesaurus

Author: Niki Segnit

Publisher: Bloomsbury Publishing USA

Published: 2012-05-01

Total Pages: 402

ISBN-13: 160819874X

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A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.

Milk Bar Life

Author: Christina Tosi

Publisher: Clarkson Potter

Published: 2015-04-07

Total Pages: 258

ISBN-13: 0770435106

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Go off the clock with Christina Tosi of Momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. For anyone addicted to crack pie®, compost cookies®, and cake truffles, here are their savory counterparts—such as Kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit. Join Christina and friends as they cook their way through “weaknights,” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.

Declarations of Dependence

Author: Scott Ferguson

Publisher: U of Nebraska Press

Published: 2018-07-01

Total Pages: 220

ISBN-13: 1496201922

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Critique after modern monetary theory -- Transcending the aesthetic -- Declarations of dependence -- Medium congruentissimum -- Allegories of the aesthetic -- Becoming second nature

Lateral Cooking

Author: Niki Segnit

Publisher: Bloomsbury Publishing

Published: 2018-09-20

Total Pages: 640

ISBN-13: 1526604140

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'You could cook from it over a whole lifetime, and still be learning' Nigella Lawson 'A rigorous, nuts-and-bolts bible of a book' Jay Rayner, Observer 'Lateral Cooking...uncovers the very syntax of cookery' Yotam Ottolenghi 'Astonishing and totally addictive' Brian Eno The groundbreaking new book that reveals the principles underpinning all recipe creation, from the author of the bestselling The Flavour Thesaurus Do you feel you that you follow recipes slavishly without understanding how they actually work? Would you like to feel freer to adapt, to experiment, to play with flavours? Niki Segnit, author of the landmark book The Flavour Thesaurus, gives you the tools to do just that. Lateral Cooking is organised into 77 'starting-point' recipes, reducing the phenomenal variety of world cuisine down to its bare essentials – and then building it back up again. So, under 'Bread', we learn that flatbreads, oatcakes, buckwheat noodles, chapattis and tortillas are all variations on one theme. A few simple tweaks and you can make soda bread, scones or cobbler. And so on, through breads and batters, broths, stews and dals, one dish leading to another. Lateral Cooking is as inspirational and entertaining a read as it is a practical guide. Once you have the hang of each starting point, a wealth of flavour possibilities awaits, each related in Niki's signature combination of culinary science, history, chefs' wisdom and personal anecdote. You will realise that recipes that you had thought were outside of your experience are reassuringly similar to things you've made a dozen times before. It will give you the confidence to experiment with flavour, and adapt with the seasons or the contents of your fridge. You will, in short, learn to cook 'by heart'– and that's where the fun really begins.

They Draw and Cook

Author: Nate Padavick

Publisher: Weldon Owen

Published: 2011-10-04

Total Pages: 0

ISBN-13: 9781616281380

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Endlessly entertaining and engaging, They Draw & Cook, with more than 100 hand-illustrated recipes, presents a unique and artful cooking adventure for all ages. After starting their blog in February of 2010, Nate and Salli received hundreds of illustrated recipes from artists all over the world, which they decided to turn into a book. This book contains a sample of 107 of those illustrations that range in style from cute to goofy to absolutely gorgeous. The illustration styles range from elegant to cheeky, the recipes from drinks to desserts and everyday to extraordinary. You’ll find hilarious fare like Beetrooty-Yogurty-Thingummyji, Starving Artist Goo-lash, and Top Model Salad; international cuisine such as Moroccan Orange & Date Salad and Moules Frites; and tantalizing tastes like Marmalade Flapjacks and Chicken in Love. The perfect combination of flair and folly, this irresistible and colorful book will be a new favorite both in and out of the kitchen. Sample recipes: Toad in the Hole Marmalade Flapjacks Top Model Salad Starving Artist Goo-lash Chicken in Love Beetrooty-Yogurty-Thingummyjig Chocolate Haystacks Turn that Frown Upside Down Cake Coooooooookies

Mix Shake Stir

Author: Danny Meyer

Publisher: Little, Brown

Published: 2009-05-11

Total Pages: 306

ISBN-13: 0316073725

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The bartenders at Danny Meyer's wildly popular restaurants are known for their creative concoctions. Guests at Union Square Café or Gramercy Tavern expect not only the finest cuisine but also Meyer's special brand of hospitality that often begins with a Venetian Spritz or a Cranberry Daiquiri. In Mix Shake Stir, Meyer offers all the tips and tools needed to become a masterful mixologist and supplements the cocktail recipes with gourmet takes on bar snacks. There are over 100 recipes of bar classics, signature favorites, and original, refreshing libations -- from the Modern's elegant mojito made with champagne and rose water to Tabla's Pomegranate Gimlet. Shaken or stirred, straight up or on the rocks, these cocktails make this collection an invaluable resource for elegant entertaining.

Apple

Author: James Rich

Publisher: Hardie Grant Publishing

Published: 2019-08-08

Total Pages: 411

ISBN-13: 178488233X

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Who doesn't love apples? Grown, harvested and eaten for centuries, apples play an important role in everyday life and are enjoyed in a huge variety of ways. Author James Rich hails from apple country in Somerset, England, where his family own a cider farm. Apples, it could be said, are in his blood, this is a collection of over 90 of his best-loved recipes. Try your hand at a summery Crunchy apple, cherry and kale salad, a comforting Slow-roasted pork belly and pickled apple, and an Ultimate apple crumble, all washed down with a Cider and thyme cocktail. James uses whole apples as well as cider, apple juice, cider brandy and cider vinegar to add depth to his dishes. Apples can be delicate and complementary, floral and simple or they can be bold, sharp and stand out from the crowd. Set to the backdrop of his family’s stunning apple, Apple is a celebration of this humble fruit.

The Last Course

Author: Claudia Fleming

Publisher: Random House

Published: 2019-11-12

Total Pages: 594

ISBN-13: 0593132807

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A beautiful new edition of “the greatest dessert book in the history of the world” (Bon Appétit), featuring 175 timeless recipes from Gramercy Tavern’s James Beard Award–winning pastry chef. Claudia Fleming is a renowned name in the pastry world, acclaimed for having set an industrywide standard at New York City’s Gramercy Tavern with her James Beard Award–winning desserts. With The Last Course, dessert lovers everywhere will be able to re-create and savor her impressive repertoire at home. Fleming’s desserts have won a range of awards because they embody her philosophy of highly satisfying food without pretension, a perfect balance for home cooks. Using fresh, seasonal ingredients at the peak of their flavor, Fleming creates straightforward yet enchanting desserts that are somehow equal to much more than the sum of their parts. She has an uncanny ability to match contrasting textures, flavors, and temperatures to achieve a perfect result—placing something brittle and crunchy next to something satiny and smooth, and stretching the definition of sweet and savory while retaining an elemental simplicity. The Last Course contains 175 mouthwatering recipes that are organized seasonally by fruits, vegetables, nuts, herbs and flowers, spices, sweet essences, dairy, and chocolate. In the final chapter, Fleming suggests how to combine and assemble desserts from the previous chapters to create the ultimate composed desserts. And each chapter and each composed dessert is paired with a selection of wines. Recipes include Raspberry–Lemon Verbena Meringue Cake, Blueberry–Cream Cheese Tarts with Graham Cracker Crust, Cherry Cheesecake Tart with a Red Wine Glaze, Concord Grape Sorbet, Apple Tarte Tatin, Chestnut Soufflés with Armagnac-Nutmeg Custard Sauce, Buttermilk Panna Cotta with Sauternes Gelée, Warm Chocolate Ganache Cakes, and more. Beautifully illustrated with more than eighty photographs throughout, The Last Course is a timeless, one-of-a-kind collection filled with original recipes that will inspire dessert enthusiasts for years to come. Praise for The Last Course “While I must admit to being particularly partial to Claudia’s Buttermilk Panna Cotta, every dessert in The Last Course made me salivate. Claudia’s inspired recipes are so beautifully transcribed that even the most nervous of home cooks will feel comfortable trying them and will be a four-star chef for the day.”—Daniel Boulud “The Goddess of New American Pastry.”—Elle

Books That Cook

Author: Jennifer Cognard-Black

Publisher: NYU Press

Published: 2014-09-04

Total Pages: 368

ISBN-13: 147983842X

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Organized like a cookbook, Books that Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature--forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books that Cook reveals the range of ways authors incorporate recipes--whether the recipe flavors the story or the story serves to add spice to the recipe. Books that Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book.