The Cook's Book: Recipes and Step-by-Step Techniques from Top Chefs

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Widely considered the go-to for a legitimate taste of Middle Eastern grub, this book by Tess Mallos is fun to thumb through and intuitive to use in the kitchen. You can eat asthey do in Jordan, Cyprus, Armenia, and other often-overlooked countries, expanding your palate as well as your culinary prowess. Before the 16th Century The Cookbook is a magical book filled with an infinite number of recipes that can do almost anything. The Cookbook has existed for thousands of years and its intention is simply to be a gift, but it must be used responsibly.

You guessed it, this book is actually about 50 methods for preparing carrots. More importantly, it leaves you with the confidence and culinary ammo to do the same thing with any number of other ingredients. Penned by Peter Hertzmann, it’s a clever cookbook that will have you eyeing carrots and just about everything else edible differently. For the culinary nerd, this book is a must. It’s based on a popular Harvard University course and dissects the chemistry and physics at play when cooking. Stopping to ask why is the book’s specialty and it reveals all kinds of intriguing and unexpected facts about why certain things work and don’t work in the kitchen. A veritable bible for pasta lovers, there's practically no stone left unturned in this homage to one of the simplest, most versatile, and infinitely delicious ingredients that's enjoyed the world over. GQ's best cookbooks at a glance… Iceland is home to some of the most out-there dishes on the planet, involving everything from puffin to crowberries. The nation helped jump-start the foraged food trend and this book takes a close look at some of the best Scandinavian dishes, in terms of both flavor and presentation.The book contains many recipes that can have multiple uses. These magical recipes can do something as little as healing a hurt ankle, to something as serious as freezing time itself. This book is extremely powerful, which is why it requires strong and responsible protectors. The book can do great harm in the wrong hands. It can tear friendships apart or bring them closer together. Protectors help protect the book from people who want to use it to hurt people. If you're running short of weeknight dinner inspiration, are feeling a bit out of your depth ahead of a big dinner party, or just fancy taking some time to refine and improve your cooking skills, investing in one of the best cookbooks is definitely a sensible decision.

This 2014 cookbook examines 100 tantalizing dishes from the Japanese capital. With an emphasis on street food, it’s a must for folks who appreciate things like bento, miso, sushi, and more. Author Maori Murota grew up in Tokyo and paints a vivid picture of the colossal city’s equally large culinary scene. Portrait Painting Pinwheels: https://just-add-magic-recreations.fandom.com/wiki/Portrait_Painting_PinwheelsIf you want to learn more about the keto diet this book is for you. Written by Liz Williams, this book relieves the stress of cooking in a certain style by offering scores of easy recipes that can be assembled in well under an hour. For a diet regimen like keto that’s not always easy to follow, this book simplifies things while nourishing you with tasty recipes. This cookbook debuted in 1969 and is the work of Fernand Point, considered by many to be the father of modern French cuisine. You can’t say this about all cookbooks but this one is a great read, blending wisdom with philosophy. It’s pretty much mandatory reading for most culinary programs and includes more than 200 innovative recipes.

We may be living in the golden era of plant-based cooking and this book revels in that. Written by food justice activist Bryant Terry, it sets you up to enjoy healthier raw ingredients at home more often and in more inventive ways. It even comes with an accompanying playlist.Andy Baraghani peeled hundreds of onions at Chez Panisse as a teenage intern, honed his perfectly balanced salad–making skills at Estela in New York, and developed recipes in the test kitchens of Saveur, Tasting Table, and Bon Appétit. It took him all those years to figure out the cook he wanted to be: a cook who is true to his Persian heritage, a fresh-vegetable lover, a citrus superfan, and an always-hungry world traveler. In The Cook You Want to Be, Baraghani shows home cooks on how to hone their own cooking styles by teaching the techniques and unexpected flavor combinations that maximize flavor in minimal time.

This 2017 cookbook from Joshua McFadden breaks down the calendar into six growing seasons, three of them being in summer. As such, the book functions like a calendar for healthy and clever eating, equipping you to always find something that’s fresh and flavorful. Of the many vegan and vegetarian cookbooks out there, this one produces the most satisfying dishes, whether it’s the end of July or early January. Another French masterpiece, the first edition of this book dropped in 1902. But the recipes and insights are as relevant now as ever and the reader is sure to come away with a stronger set of kitchen principles. Classic French cuisine can be daunting stuff but this work breaks it down in an approachable fashion. Author Auguste Escoffier developed the recipes and context while working at acclaimed hotels and culinary destinations like the Savoy and the Ritz. The first known protectors, Charles Peizer and Rose Peizer came to be the book's protectors around 1868. The siblings remained its protectors until Charles abused its power by cooking a mulberry pie to make him and his sister immortal, trapping Rose in the Cookbook in the process. Afterward, Charles was not able to touch the book anymore as he had evil intentions, and it moved on to the new set of protectors. Like the French Laundry, this cookbook offers a vivid glimpse behind the kitchen door of one of America’s most celebrated restaurants. It pulls recipes from the eponymous New York eatery and arranges things, quite helpfully, by season. The book will elevate your cooking, exposing you to new ideas and ingredient pairings as well as sharpening your plating and impressing anybody who dines with you. A collaboration cookbook with the Culinary Institute of America, The Professional Chef possesses a firm grasp on modern cooking. Just like an encyclopedia, it’s wide-reaching and breaks down even the most complex styles, such as sous vide. Most cooks and restaurant owners will offer this title on their shortlist of the most important or most influential cookbooks on the market.An instant classic, this book dropped in 1999 and revolves around Thomas Keller’s iconic restaurant of the same name. Here, Keller shares recipes from what is arguably America’s greatest restaurant, along with sharp wisdom on kitchen techniques and approaches. The recipes can be challenging but that makes the resulting dishes all the more rewarding. What kind of cook do you want to be? If it’s one who is curious, fun, and tasteful, you’ve come to the right place. Andy shows us how to create a range of exciting, deeply satisfying dishes while making it look easy. These days, it can be hard to choose between all the new cookbooks—this one is a must-have.” —Ignacio Mattos, chef and author of Estela Touting 120 recipes from all over Asia, this book proves that you don’t have to sacrifice flavor just because you’re operating without meat. The dishes are memorable, like caramelized onion and chili ramen and salted miso brownies. Whether you’re a full-blown vegetarian or just want to eat more garden-fresh ingredients, this cookbook is for you.