Searing Need

Searing Need PDF

Author: Tracey Devlyn

Publisher: Steele Ridge Publishing

Published: 2018-11-09

Total Pages: 383

ISBN-13: 1948075121

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To escape a brutal killer, a brilliant researcher teams up with a tortured soldier who poses an even greater threat . . . to her heart. Her sister might be the law and her brothers the brawn, but Riley Kingston is definitely the brains of the family. She’s a talented botanist well on her way to a PhD—so why does she feel like a failure? Fired from a dream project in Costa Rica, Riley’s stuck back in her hometown. Cataloguing plants on Steele land keeps her busy, but it’s far from compelling work. Until she discovers a fascinating new specimen. One with a body made for pleasure . . . and eyes filled with a pain she longs to understand. Delta Force operator Coen Monroe doesn’t want to be studied. Not even by the sexy scientist whose inquisitive glances stir up desires he isn’t ready to handle. He came to Steele Ridge to be alone, to battle his nightmares and the memories triggering them. But Riley’s gentle seduction is as relentless as her curiosity. She soothes his wounded soul . . . and fires up his defensive instincts. But when her research sparks a deadly conspiracy, Coen is exactly what she needs. When Riley is targeted by a sociopath bent on silencing her forever, Coen will do anything to protect her. But can he save the woman he loves without losing himself in the process? If you would like to read the entire Steele Ridge series in chronological order, following is the correct order. The Beginning - The Steeles Going Hard - The Steeles Living Fast - The Steeles Loving Deep - The Steeles Breaking Free - The Steeles Roaming Wild - The Steeles Stripping Bare - The Steeles Enduring Love - The Steeles Craving Heat - The Kingstons Tasting Fire - The Kingstons Searing Need - The Kingstons Vowing Love - The Steeles Striking Edge - The Kingstons Burning Ache - The Kingstons

The Food Lab: Better Home Cooking Through Science

The Food Lab: Better Home Cooking Through Science PDF

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

Published: 2015-09-21

Total Pages: 1645

ISBN-13: 0393249867

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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces

Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces PDF

Author: Susan Volland

Publisher: W. W. Norton & Company

Published: 2018-11-06

Total Pages: 240

ISBN-13: 0393292428

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Introducing a new, mix and match approach to seared entrées and fresh pan sauces. Sear, deglaze, enhance, and serve: flavorful dinners can be that simple. In her unique, approachable style, Susan Volland first explains how to skillfully wield a hot skillet to sear entrées, then shows how a sauce can be made quickly in that same hot pan. In more than 60 enticing recipes for seafood, poultry, meats, vegetables, tofu, and eggs, Volland invites home cooks to adapt her recipes for taste, diet, and ingredient availability. Searing Inspiration gives cooks the confidence to invent their own dishes, reintroducing a classic technique to modern tastes and kitchens.

Sear, Sauce, and Serve

Sear, Sauce, and Serve PDF

Author: Tony Rosenfeld

Publisher: Running Press Adult

Published: 2011-05-03

Total Pages: 224

ISBN-13: 0762442271

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Step one: Sear your main ingredient to perfection using one of four methods. Step two: Sauce the main ingredient with your favorite flavored sauce. Step three: Serve a spectacular meal in no time. Following this formula, Sear, Sauce, and Serve empowers readers to become a calm and thoroughly proficient cook, running the show in their own kitchens every night of the week. Rosenfeld teaches the principles of cooking over high heat with different types of foods--beef, chicken, fish, or vegetables--and provides more than 250 sauce recipes for while you sear and after you sear. Helpful illustrations guide you through the instructions. High-heat cooking saves you time and the easy teaching methods encourage healthy home cooking. There is even a chapter on using affordable cuts of meat to fit any budget. By mastering the techniques you are free to be creative to come up with your own recipe to fit your mood.

Once Upon a Chef: Weeknight/Weekend

Once Upon a Chef: Weeknight/Weekend PDF

Author: Jennifer Segal

Publisher: Clarkson Potter

Published: 2021-09-14

Total Pages: 289

ISBN-13: 059323183X

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NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

Fire and Water Cooking

Fire and Water Cooking PDF

Author: Darrin Wilson

Publisher: Fire and Water Cooking LLC.

Published: 2020-11-17

Total Pages: 122

ISBN-13: 9781735857107

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Have you ever wondered what it would be like to be able to cook food to an exact temperature and texture without a lot of fuss and hassle? The sous vide cooking method can work hand in hand with your smoker and grill to make some of the best food you have ever made! It can also produce a finished product unlike any you can produce with using these methods on their own. Have you ever wondered what tender, juicy, beef brisket would taste like if cooked medium rare instead of well done? What about succulent beef ribs? Ever wondered the best way to cook smoked chicken and pork without drying it out? This book will give you the tools and techniques to do just that. Combing the elements of "Fire & Water" can open up a whole new cooking experience for even the most novice of home cooks. None of the techniques are super hard and the recipes included are easy and can be customized for your own personal tastes. We walk you though the equipment, process, and all that are needed to get you started and experimenting on your own.

Hardcore Carnivore

Hardcore Carnivore PDF

Author: Jess Pryles

Publisher: Agate Surrey

Published: 2018

Total Pages: 224

ISBN-13: 9781572842519

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"This first US edition has been updated and revised."

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