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[Download] A Cook's Guide to Eggs: The Definitive Egg Cookbook, with Step-By-Step Techniques, 50 Recipes and Over 450 Photographs PDF format

This title opens with a comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail. The recipe section includes over 50 classic egg recipes.

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ISBN	184476883X
ISBN 13	9781844768837
Publication Date	2009
Publisher	Southwater Publishing
Pages	128
Format	Paperback
Authors	Alex Barker,
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[Download] Meat: A Kitchen Education PDF format

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.

Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.

Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.

Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with:

Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.

No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.

Winner – 2011 James Beard Cookbook Award – Single Subject Category

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ISBN	1580089925
ISBN 13	9781580089920
Publication Date	2010
Publisher	Ten Speed Press
Pages	336
Format	Hardcover
Authors	James Peterson,
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[Download] Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird PDF format

Nashville-style Hot Chicken is the Music City s claim to culinary fame. Entrenched in the city s history, but also fresh enough to contribute to Nashville s exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish s origins back to the late 1930 s at Prince s Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. For more perspective on devotion, he visits the Nashville Hot Chicken Festival and talks chicken with The Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo s Ira Kaplan, writer of Return to Hot Chicken, Joe Kwan of the Avett Brothers, and other culinary luminaries like Edward Lee, Linton Hopkins, Sarah Gavigan, Steven Satterfield, and Hugh Acheson. Featuring over two-dozen recipes from the finest Hot Chicken restaurants in Nashville and beyond, The Hot Chicken Cookbook tells the tale of Music City's fiery bird going global to influence a world of chefs and eaters."

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ISBN	1940611199
ISBN 13	9781940611198
Publication Date	2015
Publisher	Spring House Press
Pages	128
Format	Paperback
Authors	Timothy Charles Davis,
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[Download] The Egg Cookbook: The Creative Farm-to-Table Guide to Cooking Fresh Eggs PDF format

The real chicken-and-egg problem: What to do with eggs once they're in your kitchen?

If you are looking for a fresh, nutritious, and creative approach to the almighty egg, The Egg Cookbook is for you. With The Egg Cookbook you'll get more than 110 unique recipes that let the egg shine--from savory to sweet, and from breakfast to dinner. The Egg Cookbook is also your guide to the amazing culture surrounding the world's most versatile ingredient, with a useful primer on raising chickens and understanding egg types, so you can take your egg appreciation (and savings) to the next level.

The Egg Cookbook offers a fresh approach to preparing eggs, with:
More than 110 elegant recipes, including Baked French Toast, Ratatouille with Poached Eggs, and Vanilla Bean Pudding
A basic guide to 10 classic egg recipes, from fried eggs to the perfect scramble
Egg dishes from around the world, from frittatas and quiche to tortilla patatas and meringues
Q&A to find out whether raising chickens is right for you, from the editors of The Egg Cookbook
The Egg Cookbook guide to more than 50 chicken breeds
Detailed information on the different types of eggs, from free range to organic
The Egg Cookbook makes it easy for egg lovers to enjoy fresh and creative recipes from their home kitchen.

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ISBN	1623153883
ISBN 13	9781623153885
Publication Date	2014
Publisher	healdsburg press
Pages	216
Format	Paperback
Authors	Healdsburg Press,Callisto Media,
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[Download] Eggs: Fresh, Simple Recipes for Frittatas, Omelets, Scrambles More PDF format

From sunny-side up to frittatas, eggs are the staple of American foods. These simple, no-fuss recipes feature fresh ingredients and vibrant flavors. In the last year at WS stores, this book has sold over 10,000 copies in one channel alone.

Eggs includes over 40 delicious recipes for this multi-purpose ingredient. Also included are tips for buying and storing eggs, filling suggestions for scrambles and more, menu ideas, and step-by-step instructions for cooking. From fluffy omelets with herbs and savory egg and bacon panini to rich and creamy quiches and hearty breakfast burritos, eggs are one of the most respected and versatile ingredients around. They are also one of the healthiest foods you can eat, perfectly proportioned and packed with protein, vitamins, and minerals. These talented kitchen performers not only are the basis for quintessential breakfast and brunch dishes, they are fantastic for a light lunch or even as part of a hearty supper. Filled with luscious photographs and more than forty tempting recipes, the simple yet inspiring dishes found in this book include classic comforts like Toad in the Hole and Deviled Eggs as well as creative new ideas like Eggs Baked in Tomatoes and whimsical Eggs in Prosciutto Nests.

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ISBN	1616280662
ISBN 13	9781616280666
Publication Date	2011
Publisher	Weldon Owen
Pages	112
Format	Paperback
Authors	Jodi Liano,
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[Download] Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic PDF format

An irresistible cookbook featuring more than 50 family-friendly fried chicken recipes--including classic Southern, globally influenced, and skillet- and deep-fried variations.
Fried chicken is comfort food at its finest. Served alongside a biscuit, atop waffles, or just on its own, fried chicken is one of the most universally loved foods around. In Fried Chicken, Southern chef Rebecca Lang collects 50 of the most tantalizing, crowd-pleasing variations on the classic. There are perennial favorites like Buttermilk-Soaked, Bacon-Fried Chicken Smothered in Gravy; Tennessee Hot Chicken; kid-friendly Chicken Fingers; and even Gluten-Free Southern Fried Chicken. Also featured are internationally inspired recipes, such as Saigon Street Wings, Chinese Lollipop Wings, Mexican-Lime Fried Chicken Tacos, and Korean Fried Chicken with Gochujang Sauce. All of these recipes are impeccably tested, foolproof, and will have the whole family singing the praises of perfectly fried poultry.

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ISBN	1607747243
ISBN 13	9781607747246
Publication Date	2015
Publisher	Ten Speed Press
Pages	132
Format	Hardcover
Authors	Rebecca Lang,
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[Download] Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides PDF format

Whether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food.

Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include:

--Hattie B’s Hot Chicken
--Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise
--Marcus Samuelsson’s Coconut Fried Chicken with Collards and Gravy
--Jacques-Imo’s Fried Chicken and Smothered Cabbage
--The Loveless Café’s Fried Chicken and Hash Brown Casserole
--Blackberry Farm’s Sweet Tea–Brined Fried Chicken
--Charles Phan’s Hard Water Fried Chicken
--Thomas Keller’s Buttermilk Fried Chicken
--Wylie Dufresne’s Popeyes-Style Chicken Tenders and Biscuits

Sink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure.

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ISBN	077043522X
ISBN 13	9780770435226
Publication Date	2014
Publisher	Clarkson Potter
Pages	256
Format	Paperback
Authors	Lee Brian Schrager,Adeena Sussman,Whoopi Goldberg,
Rating