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

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If 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. 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. For author Eric Kim, food has always been central to his first-generation family and this book is a love story to his origins. But it's also just a fantastic cookbook, whether this is your first foray into Korean cooking or you're a longtime fan.

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. This text catapulted Yotam Ottolenghi to culinary fame. Here, the British restaurateur offers tremendous vegetable dishes that steal the plate and never get nudged aside. It’ll leave you with a newfound love for things like eggplant and have you crafting dazzling dishes with relative ease. 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.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. First published in 1938, this cookbook by Prosper Montagne offers snapshot after snapshot of the importance and highly influential nature of French cuisine. Julia Child famously said it would be her selection if she were allowed just one cookbook at home, which is quite some praise. The original is great but the 2009 revision, fit with contemporary techniques, is even better. 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. 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.

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. Portrait Painting Pinwheels: https://just-add-magic-recreations.fandom.com/wiki/Portrait_Painting_Pinwheels

Books Multibuys

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. 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. Sometimes called "the book that changed the way America cooks," this classic earned its spot in the James Beard Hall of Fame with 350 flawless dishes. Updated with full-color photographs, this collectible and usable version is part cookbook, part history book and a necessary addition to your collection.