Books & eBooks

"Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook"-- Provided by publisher.

Learn the basics of decorating cakes with this super-simple guide for beginners Decorating your own cakes is both fun and easy with cake maven Autumn Carpenter at your side. In The Beginner's Guide to Cake Decorating, adapted from her best-selling First Time Cake Decorating, you'll learn everything about the basic tools you will need, hacks to make cake decorating easy, and how to plan and design your own cake style. This book is the only basic primer you will need to get started. Other books on cake decorating are often overwhelming, offering unattainable expert-level ideas and complicated instructions, but The Beginner's Guide to Cake Decorating sticks to the basics so you get the results you want. You will be able to decorate cakes for any occasion, from baby showers to birthdays. With fuss-free instructions and no-fail results, you will not only impress your friends and family, but yourself too! This accessible, easy-to-follow cake decorating reference features: All the information you need to get started—The book includes essential equipment and tools; recipes for cakes, fillings, frostings, icings, and fondants; introductory techniques; and hacks and shortcuts to make everything easier. A variety of methods and styles—Choose from a wide range of techniques, including piping, molding, hand modeling, stencils, and more, and styles from flowers to banners and ribbons to letters. Crystal-clear instructions—Photographic step-by-step projects will help you learn the basics so you can customize your own designs successfully. The best place to start your cake customizing exploration is this all-in-one beginner's guide from one of cake decorating's best teachers!

This concise, quick-access, kitchen-proof guide is a powerful tool for understanding plant based food options from around the world, how to make them from scratch, and the nutritional value in plant-based meal planning. Essential reference for exploring options, for considering going full plant-based, or if you've been a vegetarian or vegan for years. Millions of us are moving toward plant-based diets for our health and the health of our planet. But what is a plant-based diet? Can they include some meats and fish? This 6 page digital guide delivers the facts and the means to adopt foodways so you can set your own rules. What does it mean to be flexitarian? What are complete proteins, and what foods do we really need to live a healthy, plant-based lifestyle? What plant-based foods provide the same deep sense of satiety as meats do? Author and Chef Jay Weinstein, CIA-trained veteran of America's finest kitchens (New York's Le Bernardin, Boston's Jasper) also a Chef-Instructor for Health-Supportive Culinary Arts offers his knowledge in a reference we can give you at a value that is unmatched. 6 page digital guide includes: DefinitionsFlexitarianismBuilding ProteinsPlant-Based Complete Protein Sources Seitan, Soybeans, Tofu, Soy Milk, Other Soy-Based Products, TempehPlant-Based “Meats” DrawbacksAdvantagesBean & Grain World Tour Soaking & Cooking Beans, Latin America, Europe, Asia, Middle East, United StatesLeafy Greens Kale, Swiss Chard, Cabbages, Sauerkraut & Kimchi, Collard Greens, Asian GreensNightshade Vegetables Romaine Lettuce, Tomatoes, Eggplants, Potatoes, Chilies, Goji BerriesRoot Vegetables Celeriac, Beets, Turnips, Carrots, Parsnips, PotatoesSea VegetablesSquashes Squash Skins, Hubbard Squash, Delicata Squash, Spaghetti Squash, Sugar Baby PumpkinsSatietyJuices & Smoothies Cost, Health Benefits, Making Juice without a Juicer, Southeast Asia & the Caribbean Islands, High-Speed Blenders, Teas

For more than ten thousand years, humans have been fascinated by a seemingly innocuous plant with bright-colored fruits that bite back when bitten. Ancient New World cultures from Mexico to South America combined these pungent pods with every conceivable meat and vegetable, as evident from archaeological finds, Indian artifacts, botanical observations, and studies of the cooking methods of the modern descendants of the Incas, Mayas, and Aztecs. In Chile Peppers: A Global History, Dave DeWitt, a world expert on chiles, travels from New Mexico across the Americas, Europe, Africa, and Asia chronicling the history, mystery, and mythology of chiles around the world and their abundant uses in seventy mouth-tingling recipes.

Are you avoiding gluten but yearn for fluffy cakes, fresh bread, filled doughnuts, game-changing pastries and mind-blowing desserts? The second cookbook from best-selling author Becky Excell How to Bake Anything Gluten Free is the first book that shows you how turn your kitchen into your own personal gluten-free bakery – but nothing tastes or looks'gluten-free'! Becky has spent years developing delicious recipes and sharing them with her followers on Instagram. She is here to show you that a gluten-free life can be exciting and simple, without having to miss out on your favourite bakes ever again. Ever ordered dessert and ended up with fruit salad? Ever walked into a bakery and realised you can only eat the napkins? Or (worst of all) ever experienced the awkward moment of not being able to eat your own birthday cake?! Well this book is here to change all that – for good. From rainbow cake to smores brownies, red velvet cupcakes to fried doughnuts, triple-chocolate cookies to strawberry cheesecake, black forest gateau to apple pie, bagels to cinnamon rolls, classic Cornish pasty to mini beef wellingtons, plus a whole chapter dedicated to the ultimate gluten-free Christmas (including dairy-free, veggie and low FODMAP options), Becky gives you all the recipes you'll ever need with tips and advice on how to bake absolutely anything gluten-free.

Any book that contains a section on the joys of crisp sandwiches gets my vote.” – Jay Rayner“What an absolutely beautiful book... Pages of love letters to bread; everything it is, does, and how very special it is as a part of our food vocabulary. Wonderful words by Tim make this book perfect bedtime reading for any foodie but, more importantly, anyone who has ever eaten bread.” – Tom Kerridge“A book by Tim Hayward is eagerly anticipated. When the subject is his love of bread, its lore and great many uses, his sound, good sense noting the myriad ways in which bread enhances daily life makes this book a most inspiring read. He illuminates each page with his thoughts and love of food in the most endearing of voices.” – Jeremy Lee“A wonderful book and impossible to read without a smile on your face.” – Rob LongA loaf of bread means different things to different people. It's at once the centrepiece of the family table, it's the source of the demon gluten, the reassuring heft of an artisan sourdough, or the fluffy comfort of a white sandwich loaf – it's the best thing since... well, sliced bread. This is NOT a book about how to make bread. No kneading, no rising, no baking. Loaf Story is a food book about bread – not just the role it plays in people's lives all over the world, but how it has been adapted and used in so many dishes. It is food of poverty and yet now we routinely pay big money for an artisanal loaf. Why does it have such a hold on us? From the British and American white sliced loaf to the French baguette, Scandinavian rye, and the uber-trendy Japanese katsu sando, the cultural significance of the loaf is manifold. With recipes for 60 dishes that can be made on bread, in bread and with bread, including a look at the myriad uses for breadcrumbs, croutons, and hollowed-out loaves, as well as the hallowed doorstep sandwich and a classic BLT, Loaf Story is a heart-warming celebration of the staff of life.

Saver of parties, empty fridges and hangovers the world over – pizza has come to the rescue of the human race more times than is worth counting. So, if you can't imagine your world without dough, cheese and tomato, then this is the book for you. All things pizza are here – from its history and family tree, to world famous pizzerias and even an exploration into the pizza variants we love to hate (hamburger crust pizza anyone?). The Pizza Pilgrims, Thom and James Elliot, have spent years researching the best pizza that the world has to offer, all while running their own legendary pizza joints across the UK. Alongside pizza maps of their favourite global pizza cities (so you can conduct your very own pizza pilgrimage) the book is also packed with over 30 recipes to make sure you finally delete your local takeaway from speed dial #1. From an NY slice, to true Neapolitan pizza made in a frying pan, Pizza offers classic and new creations, including guest chefs'collabs, and the Pilgrims'very own Nutella pizza ring! Oven fresh and packed with interviews, pizza facts, movie scenes, world records and even pizza tattoos, Pizza is illustrated with all manner of pie-based fun and written with a hearty dose of humour. The perfect companion for the pizza lover in your life. Fact.

Even if you are a student who has a tight budget, a crazy-busy schedule, and limited kitchen equipment, you still can make amazing vegan snacks, treats, and meals for yourself and your friends. The Student Vegan Cookbook shows you how, with tips, tricks, and hacks for dormitory-room and small-kitchen cooking and with lots of creative, nutritious, and delectable recipes—each one with its own photograph, something other college vegan cookbooks do not have—covering the whole day, from rushing-off-to-class quick-fix breakfasts to midnight (or later) treats for chilling and unwinding.Award-winning vegan blogger Hannah Kaminsky has walked the walk, cooking delicious meals for herself and her roommates in her own college years. Fast-forward a few years and Hannah is now a professional food writer and photographer who has created a stunning book full of truly scrumptious, yet easy-to-make, vegan recipes. It includes: Wraps, tacos, burritos, and sandwiches, for lunches and casual dinners on the fly All kinds of fast and easy noodle dishes, from pasta, soba, and udon to new ways to fix ramen, the perennial student favorite Super-healthy smoothies, juices, and shakesLoaded toasts—because avocado toast is not the only way to turn toast into a meal Colorful, filling, and flavorful one-pan and one-bowl dinners—for the many students who have access to only one burner Snacks and party treats that not only taste incredible but also are good for you Whether you are a vegan, a vegetarian, or simply an omnivore who wants to eat healthier, and whether you live at home, in your own apartment, or in a dorm, you'll kick your cooking and eating game up to the next level with this inventive and incredibly useful book.

Tabemasho! Let's Eat! is a tasty look at how Japanese food has evolved in America from an exotic and mysterious--even'gross'--cuisine to the peak of culinary popularity, with sushi sold in supermarkets across the country and ramen available in hipster restaurants everywhere. The author was born in Japan and raised in the U.S. and has eaten his way through this amazing food revolution.

Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world's favorite lump of carbs ​​​​If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more. In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture's version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favorite dish.