From the creator of the first affordable sous vide machine comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology (the process of slow cooking ingredients to perfect tenderness using immersion circulation) to achieve restaurant-quality dishes, regardless of skill level. Sous vide has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection, but until recently home cooks were unable to re-create these at home due to the restrictive cost and size of the sous vide machine. Now, with the advent of portable and affordable sous vide machines, this method is fast becoming one of the hottest trends in home cooking. Sous Vide at Home, by the CEO and founder of Nomiku-which produces the best-selling machine on the market-offers a much-needed accessible cookbook for a diverse audience, from home chefs to tech-minded millennials. The elegant design paired with recipes such as Halibut Tacos with Avocado Crema, Pomegranate Molasses Short Ribs, and Lemon Saffron Tart, makes Sous Vide at Home both essential and timeless. From the Hardcover edition.

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The FireDisc Mini has all the outstanding qualities of the 36" waist high FireDisc, but is 24" Tall, lighter, and is made for the ultimate in portability. The FireDisc Mini has been powder-coated at 450 to withstand the elements and will not rust, dent, or break. The FireDisc Mini is designed to be cleaned easily and the cooking surface will mature over time to achieve an incredible "Chef" and restaurant quality "seasoned effect" that will get even better each time you cook. The FireDisc Mini comes with a 1-year warranty and is designed to last a lifetime. The FireDisc Mini folds up easily and is extremely compact for a heavy duty grill. It will fit neatly in any small automobile, large truck, apartment, RV, or canvas duffel bag. The FireDisc Mini is also great for anyone who wants a smaller version of the popular larger model. It also works great for sitting around tailgate parties, and never having to get up, spill your beer while flipping your burgers, everything is at your level at a seated position with the FireDisc Mini. Additionally, this is a great store-away, home grilling machine. It is the ultimate charcoal and gas-grill addition or replacement. We encourage anyone on the go to pick up a portable FireDisc Mini. The FireDisc Mini operates with both a small and large propane tanks, making lighting and cleanup super easy.The FireDisc Mini will also burn 2 hours on a small single 16.4 oz. propane tank. Pack a few, save money, and use a FireDisc Mini on the go. The FireDisc Mini is the number one choice in quality cooking mixed with super portability and adaptability. Get your original FireDisc Mini today. Specifications: Color: Red. 22" Disc diameter. 24" Tall. 2 1/2 inch "HR" Heat Ring. 69.08" Disc circumference. 4" Disc Grips - durable welded handles. LP regulator works with a16.4 oz. propane tank. Adaptable to a 20 lb. propane tank. Holds up to 5 Gallons of water. Powder coated. Will not rust. Sure Flame Burner is a 4" in diameter and 9" in length. Flexible Stand. Adapts to any uneven surfaces. 3 piece Heavy Duty carbon steel construction. Folds to 31" max Height in any automobile in a 5" wide space. Portability. Lays flat for easy storage in the car trunk, SUV rear, or truck bed. 1 minute cleanup. Hose off, dry, and wipe with oil in seconds (We do not recommend using soap). Surface cooking flavor improves with age -"Seasoned Effect". No screws, nuts or bolts to worry about.

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Night after night, chefs and their crews are able to multitask and produce in a way that puts deskbound workers to shame. In Work Clean, Dan Charnas uncovers their secret: mise-en-place - the organizational system that transforms the lives of its practitioners through focus and self-discipline. Through interviews with top chefs working in professional kitchens all over the world, culinary students, line cooks and restaurant employees, Charnas reveals the ten major principles of mise-en-place - including 'Arranging spaces', 'Finishing actions' and 'Slowing Down to Speed Up' - and demonstrates how they can be used to boost productivity in all aspects of life.

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'Memorable Meals with Quilty' is a book of seven short stories about the love of food and wine. It is a romantic look at dining on the grand scale, harking back to when people ate extravagantly. Quilty, a man of considerable size and personality, is at the end of his life, so he enlists our narrator, Sprite, to join him on his final quest, revisiting his favourite haunts for one last meal. Each whimsical journey is an epicurean delight, and through the use of fictional restaurants a particular style of cuisine is championed. Quilty, the passionate gourmet, passes along interesting and informative tidbits from his long experience to our storyteller. No meal, however, is truly memorable without the addition of a little humour and pathos. So the recipe for each story is a sprinkling of nonsense, a dash of sorrow, and a final touch of folly. Award winning Thai Artist Ohm Pattanachoti has contributed drawings for each story. Stories include:-'The Last Champion of Escoffier' reminds people of the important contribution this famous chef has made to modern cooking, and at the same time we discover Quilty's passion for food and wine came about as a result of unrequited love.'A Tuscan Tarantella' turns out to be more than a feast celebrating one of Italy's finest food areas, we learn of Quilty's amazing ability to dance.'A Greek Drama' finds Quilty caught in a clash between traditional cooking and modern interpretation, and in true Hellenic fashion, catharsis results.'A Chinese Rebellion' - It's not just the Peking Duck that gets a roasting in this Cantonese feast when Quilty loses his temper.'Lunching with Carmen' - Back on his feet after suffering a mild heart attack Quilty makes a nostalgic visit to a famous Spanish restaurant, and despite the fact it has changed with the times the presence of the owner's fiery daughter ignites youthful passions.'Divine Wind' - Quilty, confined to quarters as a result of a minor stroke, gets his old friend Yoshi Agastuma to cook a Japanese lu

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For over 80 years, Paderno (Italy) has been a leading company in the manufacturing of professional cookware and kitchen utensils. The company is constantly engaged in enhancing the quality of its products and consistently complies with the most recent laws relating to public health and safety. For this purpose, the new factory in Orfengo, Novara, near Milan, is equipped with a modern laboratory with high technology instruments (X-rays, atomic absorption, etc.), which enables Paderno to carry out its own chemical tests on the raw materials used and check their conformity to the standards required. Special attention is paid to the environment and to general safety. The depth and flared sides of this pan make it easy to cook paella as the shape encourages the quick evaporation of liquid. The pan is made of thick non-stick aluminum with multiple layers of non-stick coating- Paderno s precise heat control durability ease of use and classic design make it ideal for both home and restaurant use. Our Paderno brand cookware is backed by an exceptional 25 Year Warranty.

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Acclaimed pastry chef Dannielle Myxter shares her secrets & cooking skills for preparing & presenting a variety of delicious Sweet Addition recipes. Located at the foot of the Cascade Mountains in historic Gilman Village Issaquah, Washington the Sweet Addition Bakery, Candy Store & Restaurant has been creating exceptional pastries, desserts & menu fare for over 17 years. Their commitment to fresh & whole ingredients & their passion for truly great cooking continues to inspire both locals & visitors internationally.

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Acclaimed pastry chef Dannielle Myxter shares her secrets and cooking skills for preparing and presenting a variety of delicious Sweet Addition recipes. Located at the foot of the Cascade Mountains in historic Gilman Village Issaquah, Washington the Sweet Addition Bakery, Candy Store & Restaurant has been creating exceptional pastries, desserts and menu fare for over 17 years. Their commitment to fresh and whole ingredients and their passion for truly great cooking continues to inspire both locals and visitors internationally. Printed Recipe Cards.

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Acclaimed pastry chef Dannielle Myxter shares her secrets and cooking skills for preparing and presenting a variety of delicious Sweet Addition recipes. Located at the foot of the Cascade Mountains in historic Gilman Village Issaquah, Washington the Sweet Addition Bakery, Candy Store & Restaurant has been creating exceptional pastries, desserts and menu fare for over 17 years. Their commitment to fresh and whole ingredients and their passion for truly great cooking continues to inspire both locals and visitors internationally.

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Home Style Indian Cooking Demystified #1 Best Seller in Indian and Professional Cooking With an amazing compilation of over 100 delectable Indian dishes, many of which you can't get in any Indian restaurant for love or for money, this is unlike any other Indian Cook book. What this book focuses on is What Indians eat every day in their homes. It then in a step-by-step manner makes this mysterious, never disclosed, "Home Style" Indian cooking accessible to anyone with a rudimentary knowledge of cooking and a stomach for adventure. Prasenjeet Kumar, the corporate lawyer turned gourmand, explores The contours of what sets Indian "Home Style" food so apart from restaurant food. In his uniquely semi-autobiographical style, he starts with his quest for Indian food in London, wonders why his European friends don't have such a "strange" debate between "Home Style" and "Restaurant" food, and learns that the whole style of restaurant cooking in India is diametrically opposed to what is practiced in Indian homes with respect to the same dish. You may like this book if: * You are an Indian pining for a taste of your home food anywhere in the world, including India. * You are an Indian, reasonably adept in your own regional cuisine, for example, South Indian cuisine, but want to learn about the "Home Style" culinary traditions of the Eastern and Northern India as well. You are NOT an Indian but you love Indian cuisine and have wondered if someone could guide you through the maze of spices that Indians use, and help you tame down the oil and chilli levels of many of their dishes.

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Researching the history of Authentic Mexican (Pre-Columbian) Cuisine arts is a challenge. There are so many different styles of cooking, from so many different regions, tribes and available ingredients, that people confuse Mexican Food with American Fast Food Mexican like Taco Bell. Sadly, there is so little similarity to American corporate restaurant cooking and the true flavors are rarely seen in English-speaking countries. We went on a search for recipes throughout all of Mexico. Recipes that were at least 200 years old, some going back over 500 years, and the result is Abuela's Secrets. Our team went straight to our grandmothers, in different regions to get recipes that were handed down, generation to generation to present day. Learn the natural way to cook, to prepare chile, make masa for tortillas, and make your own mole and other sauces. Cook beef, pork, shrimp, and others to their delicate and delightful flavors known only to families in Mexico. Time-honored recipes from every region will make your family believe that you have an authentic Mexican restaurant. right in your own home. Recipes include: Rice, Sauces, Eggs, Beans, Breads, and regional dishes from every part of Mexico.

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This book was written for people with little or no cooking experience. Most of the recipes are for two people but the recipes can be scaled up. Exotic spices and other ingredients were avoided to keep the cost down and preparation simple, but flavor was not sacrificed. Many of the newly emancipated take the easy way out by eating out. But a steady diet of fast foods, Roach Coach cuisine, restaurant cooking or just plain grocery store frozen meals is unhealthy. A continuous diet of these foods taxes your body with unhealthy amounts of sugar, salt or fat. This "Trinity of Hell" is used to enhance flavor but over time it can have a devastating effect on the body. Part of the key to a long, healthy life is proper nourishment and that's what this book is all about. Exercise also plays a part but that can be achieved through physical labor, outdoor activity, or trips to the gym. This book covers these subjects, in enough detail, to keep you smiling for life. Pleasure can be achieved while avoiding the "Trinity of Hell".This book gives you delicious recipes, instructions on how to cook, background material on how to cook, and diet information on how to eat for health. Included are: Recipes. - For everything from casseroles to Thanksgiving dinner, and many in between. Breakfast, lunch, dinner, and appetizers. Meats, salads, breads and sandwiches are also covered. Recipes include Tamale Pie, Cassoulet, stuffed turkey, Pizza, Chili and beans, Jambalaya, Portuguese Bean Soup, Ambrosia, desserts and candy. Guidelines. - How to prepare food, rules for food handling and preparation, food storage, shelf life of foods, seasonings, a glossary, and substitutions. How to cook. - Detailed instructions for using the stove top, oven, baking, broiling, roasting, slow cooker, steam cooking, pressure cooking, and the Bar-B-Que grill. Supporting recipes are included in most cases. Instructions on the use and care of your cooking equipment and utensils. Metric conversion. Measurements. Nutrition.

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In a series of in-depth interviews with some of the most exciting, acclaimed and innovative UK chefs, including Simon Rogan (L'Enclume, Cartmel, and Fera at Claridge's, London), Mary Ellen McTague (Aumbry, Manchester), Neil Rankin (The Smokehouse, London) and Gary Usher (Sticky Walnut, Chester), the book details the harsh realities of being a chef, the astonishing hard work it takes to make it to the top, and reveals the secrets of creating delicious restaurant dishes. Kingdom of Cooks is a must-read for foodies, professional chefs and anyone who has ever dined in a restaurant and wondered just what goes on behind the kitchen door. The interviews take the reader behind the scenes of some of the most famous kitchens in the country to show what it's really like paying your dues working for chefs such as Gordon Ramsay, Heston Blumenthal and Jamie Oliver. The book also documents an important moment in the history of British restaurant cooking where the eclecticism first mooted by the modern British movement of the late 80's meets the locavore imperative of the 21st century to create a truly distinctive style of British food for the mid-2010's.The chefs talk about their careers, their cooking styles and the techniques and ingredients that help set them apart from the crowd. Individual signature dishes, such as Chris Harrod of The Crown at Whitebrook's suckling pig with celeriac, pear and woodland sorrel, are discussed in detail, and you'll learn everything from how to make the perfect pork crackling to how to use every last scrap of a fish, literally down to the last scale. Each chef has contributed a recipe - these include partridge, burnt heather, celeriac, watercress and chanterelles by Ben Radford of Timberyard in Edinburgh; Neil Rankin's Smokehouse short rib Bourguignon; and salt-baked beetroot, smoked eel, lettuce and chicken skin by Stephen Toman of OX in Belfast. Contact details for all 13 establishments are included in the book, covering England, Scotland, Wales and

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Adventureland": When James Brennan (Jesse Eisenberg) has to cancel his dream summer vacation and make some money for grad school, the only job he can get is at Adventureland, a tacky amusement park where the games are rigged and the rides make you hurl. But it's where he meets Em (Kristen Stewart), his roller coaster ride to nowhere turns into the best summer ever. From the Director of "Superbad" - "Adventureland" is a crazy ride set to a killer soundtrack and filled with an all-star cast including Ryan Reynolds, Kristen Wiig and Bill Hader. "Waiting": Always remember the cardinal rule of eating out: Never mess with people who handle your food! Ryan Reynolds, Anna Farris and Justin Long star in this hilarious comedy about the band of mischievous waiters, waitresses and cooks just waiting to show guests how extraordinary the service at ShenaniganZ restaurant can be. "Van Wilder": You'll never think of bulldogs, pastries, protein shakes or tutors in the same way again. "Van Wilder" stars Ryan Reynolds as a 7th-year student who has a coed in every closet and a party to go to every night. His slick reputation even catches the eye of sexy Gwen Pearson (Tara Reid), an on-campus reporter determined to expose the naked truth behind his wild exterior. When Gwen enters his life and his father stops paying for his tuition, could Van's days as the King of Coolidge College be over. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired), French and Spanish.

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SpongeBob SquarePants" 2-Pack includes: "Sponge For Hire": "Krusty Krab Training Video" - You are now a member of the official "Krusty Krab" crew! In this informative episode, you will learn all of the attributes necessary to become an excellent employee in the fast-paced world of fast food restaurants. "Can You Spare a Dime" - Squid is fed up with Krab's insults and he quits, bragging about how easy it will be to find another job. But of course, it's not and Squid falls upon hard times. He goes though all his savings and is dirt poor. Having no where else to turn, he asks SpongeBob if he can crash at the Pineapple for awhile, just until he gets back on his feet. "Missing Identity" - SpongeBob has lost his name tag! He has no idea where it has gone. He retraces all of his steps, with "help" from Patrick, but to no avail. His mind and day rapidly deteriorating, he continues to search desperately until, miraculously, Patrick spots the missing identification. "Krabby Land" - It's summer break, and Mr. Krabs wants to squeeze every penny out of the children who are out of school. He takes a pile of rusty old junk and concocts a playground of sorts, and promises them that if they pay to play and eat Krabby Patties, Krabby the Klown will appear to entertain them. "Wet Painters" - SpongeBob and Patrick are wreaking havoc on the Krusty Krab, so Mr. Krabs decides to give them a little busy work. He tells them to paint his living room, and gives them permanent paint. Very permanent. So permanent that he threatens to hang their butts over his mantle if they get it on anything. "Seascape Capers" - Dive down into the deep blue sea and join everyone's favorite sponge, SpongeBob SquarePants, and his aquatic allies on more nautically nonsensical adventures! "The Fry Cook Games" - SpongeBob's representing the Krusty Krab in the Fast Food Olympics. Representing the Chum Bucket, his challenger. Patrick! It remains to be seen whether SpongeBob and Patrick's friendship can stand the te

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In 1959, Chef Pasquale Carpino arrived in the U.S. from Calabria in southern Italy with eight dollars in his pocket, a guitar on his back and very few words of English. "Pasquale's Kitchen Express" was the #1 rated daytime television program on the Discovery Channel from 1990-1992. Chef Pasquale rose to international fame as the "singing chef" by entertaining the audience with renditions of his favorite opera arias and Neopolitan fishing songs. In between cooking, he shares his belief that, "Mama is the best chef," and "The best restaurant in the world is home." Chef Pasquale's philosophy of the "la cucina expressa" is to cook a full-course meal for four people in less than 30 minutes. His dishes call for ample use of sauces, fresh herbs and wine. Homemade chicken stock is added to almost all dishes, as are liberal amounts of cheese, and, of course - lots of garlic! Chef Pasquale believes that no food should be wasted, finding imaginative ways to use everyday ingredients. "If I sing when I cook, the food is going to be happy!" - Chef Pasquale Carpino..

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A famous chef finds his position at a renowned restaurant threatened by a young hotshot who specializes in chemically enhanced cuisine, and partners with a self-taught gourmet to save his failing career. Alexandre Lagarde (Jean Reno) is the king of the kitchen at Cargo Lagarde. But his position at the top is threatened when scheming CEO Stanislas Matter (Julien Boisselier) plots to have the restaurant's rating lowered in order to make room for an ambitious young chef with more modern sensibilities. Meanwhile, things go from bad to worse for the old pro when he runs out of new ideas as Matter begins trimming his kitchen staff. Just when it seems that all hope is lost, however, Legarde meets Jacky Bonnot (Michaël Youn), a young cook whose creativity in the kitchen makes up for his lack of formal training. Together with his talented new assistant Bonnot, Legarde prepares to whip up an exciting menu just in time to impress the discerning critics from the Guide, and save his sinking career. ~ Jason Buchanan, Rovi

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From Executive Producer Anthony Bourdain, The Mind of a Chef brings viewers into Magnus Nilsson's meticulously planned and executed kitchen at Fviken for an all-access look at what it takes to run what some people say is the most creative and surprising restaurant on the planet. Favoring simple cooking methods and local ingredients, Nilsson and his team reject popular contemporary cooking style while relying on innate skills and knowledge of the product to get the perfect result. Get inside the innovative mind of Chef Nilsson in these eight half-hour episodes as he travels throughout Scandinavia, demonstrating how to make the most of ingredients at their freshest, to Paris, where he reflects on the influence of his early experience at some of the city's most celebrated restaurants, and deep into the Atlantic Ocean to explore the traditional Nordic culinary techniques of the Faroe Islands.

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Had British-born Chef April Bloomfield not been drinking with her mates the night before the application to the police academy was due, she might not have overslept and missed her chance to join the force. Had things worked out as planned, however, the culinary world would be devoid of one of the most innovative chefs in a generation. Chef Bloomfield owns and operates three restaurants in New York City - The Breslin, John Dory, and Salvation Taco, and is in the process of opening her first out of New York City spot in San Francisco called Tosca. Over the course of 8 episodes we will watch April wrestle with the demands of opening a restaurant, test menu ideas, obsess over ingredients and techniques, and cook with her mentors and contemporaries. Episodes include: "Restaurateur", "London", "Italian", "Sea/Salt", "Curry", "British Classics", "Cooking with Farmer Tom Adams" and "Leftovers". Caesar Cocktail with Chef Anita Lo, Making Pasta with Chief Michael Tusk. Subtitles: English SDH (Subtitles for Deaf and Hearing Impaired).

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Rio de Janeiro, the Wonderful City, land of Ipanema, Corcovado, Sugar Loaf and. Ratatoing. A city where the most gifted chef in town is. a rat! Everyone wants to discover the secrets of Marcell Toing's delicious recipes, but they are far from imagining the efforts this extraordinary cook puts into his search for the best ingredients. Every Thursday night, Marcell goes on a mission with his charming assistant Carol and his friend Greg, the worst waiter in town. The three rats search for fine and rare ingredients that can only be found in restaurants owned by humans. where they face real danger, from rat traps to cat attacks! The story gets filled with more action and adventure, when a bunch of jealous rats decide to get together and put an end to Ratatoing's culinary success. 5 Chapters, Inspired Web Link.

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A famous chef finds his position at a renowned restaurant threatened by a young hotshot who specializes in chemically enhanced cuisine, and partners with a self-taught gourmet to save his failing career. Alexandre Lagarde (Jean Reno) is the king of the kitchen at Cargo Lagarde. But his position at the top is threatened when scheming CEO Stanislas Matter (Julien Boisselier) plots to have the restaurant's rating lowered in order to make room for an ambitious young chef with more modern sensibilities. Meanwhile, things go from bad to worse for the old pro when he runs out of new ideas as Matter begins trimming his kitchen staff. Just when it seems that all hope is lost, however, Legarde meets Jacky Bonnot (Michaël Youn), a young cook whose creativity in the kitchen makes up for his lack of formal training. Together with his talented new assistant Bonnot, Legarde prepares to whip up an exciting menu just in time to impress the discerning critics from the Guide, and save his sinking career. ~ Jason Buchanan, Rovi

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