cooks essentials

Packed with never-before-heard stories and exclusive interviews with the cast, crew, producers, writers, directors, and creators, star Dean Norris - aka DEA Hank Schrader and Walter White's brother-in-law - shares a definitive insider account of the iconic TV show Breaking Bad. The story of Walter White, a timid, cancer-stricken chemistry teacher who becomes "the one who knocks" when he decides to cook meth to provide for his family captivated tens of millions of people, breaking viewership records and scoring numerous awards. Now, in time for Breaking Bad's twentieth anniversary, Do What You're Gonna Do is the definitive insider's look at what is widely regarded as one of the landmark dramas in television history. In a book that is part memoir and part oral history, Dean Norris gives fans a backstage tour featuring interviews and insight from cast and crew, never-before-heard secrets, and intimate and hilarious stories from on-set. Norris reveals what it was like to audition for and join an unknown show at a fledgling AMC; to work with co-stars Bryan Cranston, Aaron Paul, Anna Gunn, Bob Odenkirk, Giancarlo Esposito, and showrunners Peter Gould and Vince Gilligan; and to watch the series take on a life of its own in the cultural zeitgeist, as one of the most-bingeable shows in TV history. Essential reading for any Breaking Bad fan, Do What You're Gonna Do captures the spirit, camaraderie, and yes, the chemistry that made it a hit with critics and fans alike. 'An engrossing, behind-the-scenes look at the making of a beloved series' KIRKUS

RADIO 4 BOOK OF THE WEEK Economic thinking - about globalisation, climate change, immigration, austerity, automation and much more - in its most digestible form For decades, a single free market philosophy has dominated global economics. But this is bland and unhealthy - like British food in the 1980s, when bestselling author and economist Ha-Joon Chang first arrived in the UK from South Korea. Just as eating a wide range of cuisines contributes to a more interesting and balanced diet, so too is it essential we listen to a variety of economic perspectives. In Edible Economics, Chang makes challenging economic ideas more palatable by plating them alongside stories about food from around the world. He uses histories behind familiar food items - where they come from, how they are cooked and consumed, what they mean to different cultures - to explore economic theory. For Chang, chocolate is a life-long addiction, but more exciting are the insights it offers into post-industrial knowledge economies; and while okra makes Southern gumbo heart-meltingly smooth, it also speaks of capitalism's entangled relationship with freedom and unfreedom. Explaining everything from the hidden cost of care work to the misleading language of the free market as he cooks dishes like anchovy and egg toast, Gambas al Ajillo and Korean dotori mook, Ha-Joon Chang serves up an easy-to-digest feast of bold ideas. Myth-busting, witty and thought-provoking, Edible Economics shows that getting to grips with the economy is like learning a recipe: if we understand it, we can change it - and, with it, the world.

Packed with never-before-heard stories and exclusive interviews with the cast, crew, producers, writers, directors, and creators, star Dean Norris - aka DEA Hank Schrader and Walter White's brother-in-law - shares a definitive insider account of the iconic TV show Breaking Bad. The story of Walter White, a timid, cancer-stricken chemistry teacher who becomes "the one who knocks" when he decides to cook meth to provide for his family captivated tens of millions of people, breaking viewership records and scoring numerous awards. Now, in time for Breaking Bad's twentieth anniversary, Do What You're Gonna Do is the definitive insider's look at what is widely regarded as one of the landmark dramas in television history. In a book that is part memoir and part oral history, Dean Norris gives fans a backstage tour featuring interviews and insight from cast and crew, never-before-heard secrets, and intimate and hilarious stories from on-set. Norris reveals what it was like to audition for and join an unknown show at a fledgling AMC; to work with co-stars Bryan Cranston, Aaron Paul, Anna Gunn, Bob Odenkirk, Giancarlo Esposito, and showrunners Peter Gould and Vince Gilligan; and to watch the series take on a life of its own in the cultural zeitgeist, as one of the most-bingeable shows in TV history. Essential reading for any Breaking Bad fan, Do What You're Gonna Do captures the spirit, camaraderie, and yes, the chemistry that made it a hit with critics and fans alike. 'An engrossing, behind-the-scenes look at the making of a beloved series' KIRKUS

Packed with never-before-heard stories and exclusive interviews with the cast, crew, producers, writers, directors, and creators, star Dean Norris-aka DEA Hank Schrader and Walter White's brother-in-law-shares a definitive insider account of the iconic TV show Breaking Bad. The story of Walter White, a timid, cancer-stricken chemistry teacher who becomes "the one who knocks" when he decides to cook meth to provide for his family captivated tens of millions of people, breaking viewership records and scoring numerous awards. Now, in time for Breaking Bad's twentieth anniversary, Do What You're Gonna Do is the definitive insider's look at what the New York Times has named the best show of the twenty-first century. In a book that is part memoir and part oral history, Dean Norris-who portrayed one of the show's most popular and pivotal characters, DEA agent Hank Schrader-gives fans a backstage tour featuring interviews and insight from cast and crew, never-before-heard secrets, and intimate and hilarious stories from on-set. Norris reveals what it was like to audition for and join an unknown show at a fledgling AMC; to work with costars Bryan Cranston, Aaron Paul, Anna Gunn, Bob Odenkirk, Giancarlo Esposito, and showrunners Peter Gould and Vince Gilligan; and to watch the series take on a life of its own in the cultural zeitgeist, as one of the most-bingeable shows in TV history. Essential reading for any Breaking Bad fan, Do What You're Gonna Do captures the spirit, camaraderie, and yes, the chemistry that made it a hit with critics and fans alike. Supplemental enhancement PDF accompanies the audiobook.

Dine like a demigod with over 60 recipes fit to be served anywhere from Camp Half-Blood to Mount Olympus in the only official collection developed for fans of the books and the Disney+ Original Series. Make any meal an epic offering to your friends and family, with mythical recipes inspired by Percy Jackson and the Olympians. Filled with delicious dishes straight from Sally Jackson's kitchen, Aunty Em's Garden Gnome Emporium, Waterland, and beyond, this cookbook is a hero's culinary journey of its own. Featuring instructions from Grover Underwood, helpful tips and tricks from Annabeth Chase, plus full-color photography, this deluxe recipe book has all the essentials to see any home-chef fulfill their destiny. Not to mention a whole host of blue dishes, designed with love, to bring your community together over a dinner that looks as good as it tastes. QUEST YOUR WAY THROUGH OVER 60 RECIPES: Serve up dozens of appetizers, main courses, desserts, and beverages with roots in both classic Greek and American-style cuisines. BRING CAMP HALF-BLOOD TO YOUR HOME: From enchiladas to ambrosia, cook up dishes that bring the unique magic of Percy Jackson's world right to your kitchen. SEE PAST THE MIST WITH FULL-COLOR PHOTOGRAPHY: Stunning images throughout this cookbook reveal mythically good meals. PERFECT FOR ALL SKILL LEVELS: Great for beginners and experienced chefs alike, this cookbook will help you prepare amazing dishes for your friends and family inspired by your favorite gods and heroes. GIFTABLE & COLLECTIBLE: As the only officially licensed cookbook for the TV series, this is a must-have for any fan looking to capture the myth and the magic for themselves.

Discover the plant-based way to a balanced and healthy lifestyle . From a nutritious breakfast porridge that tastes like dessert to a delicious berry chutney sauce that will transform meals, these vegan recipes will have everyone asking for seconds! Backed by science, this groundbreaking vegan cook book is the perfect start to a nourishing plant-based diet. It includes: - Over 90 vegan recipes with tips and variations guided by nutritional science - Pie charts and bar graphs help you to better understand the science and the benefits of different foods - Modular ingredient system organised into five main food groups that make up a balanced plant-based diet: grains, greens, vegetables, proteins and toppings With recipe ideas for breakfast, lunch, dinner, and dessert, Healthy Vegan The Cookbook gives you all of the information you need to make satisfying meals without meat and dairy. It also shows you the nutritional value of different ingredients to help you create the perfect plant-based plate and provide your body with the essential nutrients it needs. Authors Niko Rittenau, dietician, and Sebastian Copien, chef, merge cutting-edge science with everyday vegan ingredients from the supermarket! They have applied the latest scientific findings on vegan nutrition to cooking to create loads of delicious plant-based recipes that can form part of a healthy vegan diet. This beautifully illustrated vegan recipe book shows you how you can improve your health and well-being with the power of a plant-based diet! It's the perfect gift for the foodie in your life or anyone looking to experiment with vegan cooking for the first time.

This is a critical and analytical look at Italian food, organized by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. Jane Grigson wrote of Italian Food 'Basil was no more than the name of bachelor uncles, courgette was printed in italics as an alien word, and few of us knew how to eat spaghetti or pick a globe artichoke to pieces. ... Then came Elizabeth David like sunshine, writing with brief elegance about good food, that is, about food well contrived, well cooked. She made us understand that we could do better with what we had.' Published in 1954 the importance of this book, which required a full year's research in Italy, can only be appreciated when you realize that she was working in a post-rationing England which regarded Italian cuisine as nothing more than variations on pasta and veal. What she discovered was an enormous wealth of regional diversity in ingredients, methods, and even language, where the same pasta shape can be called three or four names in different parts of the country. She understood that all Italian cooking is regional; there is no 'national' cuisine and so there are eight recipes for aubergines, fourteen for artichokes, five for fennel and seven for lentils, all from different regions. But if such descriptions seem to today's reader overly thorough it is because many of her 1950's audience would have never heard of risotto, gorgonzola, prosciutto or even olive oil, let alone been able to purchase them. This is a critical and analytical look at Italian food - her personality and point of view come out on almost every page - organized by type of dish rather than by region and is full of details of kitchens and cooking by painters from the 14th, 15th and 18th centuries. The book is filled with asides and quotes from Italian writers and thinkers and as confirmation that this is more a work of scholarship than a simple book on cookery, there are appendices of bibliographies and notes on wine. If you want to explore the authentic regional roots of the Italian kitchen, Elizabeth David's masterpiece is the place to start. And the joy and relevance of this book today is that recipes that could only be read 60 years ago can now be cooked and savored. Elizabeth David's acclaimed writings are often cited as an inspiration by many of today's leading chefs, as well as home cooks, and are essential to any serious cookery book collection.

Meet Best Buddies, 'Paw-fect' Kitchen Spoon Rest - When your pot is boiling over or you need a free hand, our Buddies are here as your loyal watchdogs on command! Design Awarded OTOTO Studio brings you these adorable doggos, ready to make cooking less of a hassle. Made of food grade silicone, these drip-free essential, heat-resistant utensil rests can be placed on kitchen counter, stove tops, or in the dining area for a more convenient serving and meal prepping. Meet Best Buddies, 'Paw-fect' Kitchen Spoon Rest - When your pot is boiling over or you need a free hand, our Buddies are here as your loyal watchdogs on command! Design Awarded OTOTO Studio brings you these adorable doggos, ready to make cooking less of a hassle. Made of food grade silicone, these drip-free essential, heat-resistant utensil rests can be placed on kitchen counter, stove tops, or in the dining area for a more convenient serving and meal prepping. Paw-sitively' Amazing Gift - Looking for new home gift ideas, housewarming gifts, or funny kitchen gadgets? How about cute spoon rests or unique kitchen utensils holder? Our nifty spoon holders for stove top are the perfect present for foodies, home cooks, master chefs, and anyone who loves a cute surprise. It's a 'paw-some' cooking spoon rest for kitchen counter. With Buddies as your trusty meal-prepping pals, cooking is more fun and delightful! No More 'Ruff' Time Preparing Meals - Say goodbye to drips and drops on countertops! Simply place the ladle holder on a bubbling pot and behold - our Buddies don't slide or slip. They sit still on the lid with firm grip. These kitchen spoon holders also function as a steam releaser! Multitasking in the kitchen is now easier with these cute puppies who prevent spill and splatter. A fantastic time in the kitchen is guaranteed with the Best Buddy Spoon Rest duo. 'Bone' Appetit! The 'Ulti-mutt' Kitchen Staples create delicious recipes with no hassle for Best Buddies are here while you hustle! Whether you're using a spoon, spatula, spaghetti server, or a ladle, these little fellas ensure you're comfortable while cooking. No need to scatter utensils on a tray. Let it sit on the pot to save space. When you're done, simply toss it into the dishwasher for quick and easy clean. These stove spoon holder rest combine fun and function, making them the 'ulti-mutt' kitchen staple

🍚 2 IN 1 MULTIKOCHER : Reis ist nährstoffreich und fettarm – dazu köstliches Gemuese und Sie schlemmen gesund und lecker. Mit dem Multi Kocher RKO-9974 Thuy-Denise plus Dampfgaraufsatz bereiten Sie beides gleichzeitig zu. Auf diese Weise zaubern Sie innerhalb kürzester Zeit ein köstliches Essen für mehrere Personen – ideal, wenn Sie Gäste erwarten und es in der Küche schnell gehen muss! 🍚 REIS AUF DEN PUNKT KOCHEN : Genießen Sie perfekt gegarten Reis wie im Restaurant! Der 400 Watt Rice Cooker eignet sich auch bestens für die aus Japan stammende Köstlichkeit Sushi – hierfür bedarf es nämlich einer ganz besonderen Reis-Konsistenz. 🍚 GEMÜSE SCHONEND GAREN : Im Garer bleiben alle Vitamine und Nährstoffe während der Zubereitung erhalten. Der Wasserdampf, der beim schonenden und schnellen Dampfgaren entsteht, kann über ein Loch im Glasdeckel entweichen. Pfanne oder Backofen brauchen Sie nicht mehr für die weitere Zubereitung. 🍚 AUTOMATISCHE WARMHALTEFUNKTION : Der Kochvorgang ist beendet, wenn das Wasser im 1 l Topf verdampft ist. In diesem Fall wechselt der Reiskocher automatisch in die Warmhaltefunktion. So bleiben Speisen lange warm und genießbar. Alternativ können Sie den Reiskocher auch über den Powerschalter ausschalten. 🍚 WEEE-Nr. DE 22789834 | TECHNISCHE DATEN : Leistung max. 400 W | Produktmaße BxHxT 30 x 29 x 26 cm| Kabel 1 m | Gewicht 1,75 kg | Farbe Edelstahl | Schutzklasse I | Kapazität 1 l 🍚 PRAKTISCHES ZUBEHÖR : Im Lieferumfang enthalten ist neben dem abnehmbaren Dampfgar Einsatz auch ein Becher mit Dosierhilfe (1 Cup Reis = 60 ml Wasser) für das perfekte Mischverhältnis von Reis und Wasser – so gelingt der Reis auf den Punkt! Mit der praktischen Reiskelle entnehmen Sie den Reis, ohne dabei die Beschichtung des Topfs zu zerkratzen. 🍚 LEICHTE REINIGUNG : Säubern Sie alle Bestandteile in warmem Wasser mit etwas Spülmittel. Dank Antihaftbeschichtung bleiben keine Reste im Topf zurück. 🍚 PLATZSPARENDE AUFBEWAHRUNG : Die Küchenmaschine ist klein und kompakt. Zur Aufbewahrung kann das Stromkabel abgenommen und mit dem anderen Zubehör im Topf platzsparend aufbewahrt werden. So geht nichts verloren. Dadurch, dass das Kombi Gerät mehrere Funktionen vereint, benötigen Sie insgesamt weniger Töpfe und andere Küchengeräte auf dem Herd – so sparen Sie auch während des Kochens viel Platz! 🍚 EINFACHE BEDIENUNG : Reis und Wasser in den Kochtopf geben, Deckel auflegen, Netzkabel in den Reiskocher stecken und mit der Stromversorgung verbinden, Cooking Modus einstellen und warten, bis die Kontrollleuchte anzeigt, dass der Kochvorgang beendet ist und automatisch in den Warmhaltemodus geschaltet wurde. Guten Hunger! 🍚 REIS ALTERNATIVEN : Sie möchten anstatt Reis lieber Bulgur oder Quinoa mit diesem Kitchen Food Essential zubereiten? Auch das ist möglich! Zücken Sie das Kochbuch und probieren Sie weitere Rezepte mit dem Kochgeräte Duo aus!

Bake your way around the world with the ultimate collection of 300 irresistible, authentic, and delicious cookie recipes from nearly 100 countries Whether enjoyed at breakfast, with afternoon tea, on holidays, or as a late-night snack, cookies are a universally beloved treat. In Crumbs, food writer, recipe developer, and self-confessed baking obsessive Ben Mims takes home cooks on a delicious tour across countries and cultures, presenting a sweet and satisfying guide to crumbly, crunchy, chewy desserts – from Snickerdoodles, Date-Filled Maamoul, and Almond Macaroons to Cardamom Biscuits, Italian Waffle Cookies, and Okinawan Brown Sugar Shortbread. Organized geographically, Crumbs is chock-full of old-world and modern classics, and intriguing local recipes from more than 100 countries. Each begins with a fascinating origin story, followed by clear, step-by-step instructions and notes on regional variations. Beginners will appreciate Mims’s introduction to essential equipment, ingredients, and techniques such as shaping, rolling, and slicing, while bakers of all skill levels will find inspiration in the bounty of recipes, each carefully tested and perfected for home kitchens. Richly illustrated and easy to navigate, the book features gorgeous photographs and special icons designating dairy-free, gluten-free, vegetarian, and vegan recipes, as well as approachable, easy-to-make options that come together in 30 minutes or less. Recipes include: Chocolate-Glazed Elisenlebkuchen, Danish Pepper and Spice Cookies, Egyptian Stuffed Eid Cookies, Filipino Powdered Milk Shortbreads, French Macarons, Icelandic Gingerbread, Malaysian Milky Cashew Cookies, Nigerian Coconut Macaroon Balls, Pakistani Cumin Seed Cookies, Portuguese Biscoitos, Puerto Rican Guava and Almond Thumbprint Cookies, Rugelach, Spanish Almendrados, Shrewsbury Biscuits, Speculaas, Sri Lankan Crunchy Sugar Cookies, Syrian Sesame and Pistachio Cookies, Thai Rolled Wafer Cookies, Venezuelan Shortbread Cookies, and Welsh Griddled Currant Cookies, plus international variations on wedding cookies, Christmas cookies, and other sweet treats for special celebrations.

Winner of the Guild of Food Writers Food and Travel Award 2017 'This is a book to delight food lovers, travel hounds and history buffs alike.' The Telegraph 'As an armchair traveler, I was led by Caroline Eden's firsthand account of journeys to the Uzbek city of Samarkand and other exotic destinations, then lured into the kitchen by Eleanor Ford's fine recipes' New York Times 'A particularly expansive and ambitious example of the genre. Imagine a Lonely Planet guide to Uzbekistan and beyond, with a hundred recipes.' LA Times 'I am LOVING it! So interesting to see so many familiar but also lesser known recipes! Beautiful pictures too! Love the styling! Love it!' Sabrina Ghayour Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook. An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road and a useful store cupboard of essential ingredients. Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Palov with Barberries, Pomegranate and Quince, Curd Pancakes with Red Berry Compote and the all-important breads of the region. And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this region and its cuisine, which has remained relatively untouched in centuries.

INSTANT NATIONAL BESTSELLER A heartfelt collection of stories and recipes from beloved actress and Asian American icon Ming-Na Wen, weaving together her childhood in her family ’ s Pittsburgh Chinese restaurant with the dishes she now cooks at home for loved ones and friends. In Chinese culture, asking “Are you hungry?” is more than a question—it’s a way of showing you care. It’s the love language legendary, award-winning actress Ming-Na Wen grew up with in Pittsburgh, where her parents ran the iconic Chinatown Inn restaurant. While many fans know her as the voice behind Disney’s Mulan or for her acclaimed acting roles in the film adaptation of Amy Tan’s bestselling novel The Joy Luck Club, several years on the Emmy-Award-winning ER, or as Fennec Shand in the Star Wars franchise, off the screen, Ming-Na is also legendary in the kitchen, cooking traditional Chinese dishes for her family and friends. Have You Eaten Yet? is the ultimate love letter to food and family, offering delicious, accessible recipes inspired by her family, heritage, and restaurant roots and for every occasion. In chapters like Restaurant Classics, you’ll learn to master iconic dishes like The Best Egg Rolls, Simple Wonton Soup, and Shrimp Fried Rice. Discover family secrets from her father in Feasts from Chef Baba with recipes like his tender Prime Rib and comforting Winter Melon Soup. Straight from Ming-Na’s Kitchen, you’ll find crowd-pleasers like Shrimp with Garlic Noodles and the show-stopping Dragon Fruit Cheesecake Cups. Ming-Na even gives readers advice on perfecting rice, her guide to condiments, and restaurant-inspired tips for prepping sauces, broths, and dry spices. Filled with personal stories, heartwarming memories, practical tips, and even never-before-seen family photos, Have You Eaten Yet? is an essential guide for anyone looking to explore the rich flavors of Chinese American cuisine.

Make your homemade pasta dreams come true with this cookbook from the creator of Pasta Social Club: the simplest guide ever to making fresh pasta doughs, shapes, fillings, and sauces-full of clever techniques and spectacularly delicious results. "A masterpiece." -Vice "A new essential." -Food & Wine 2024 James Beard Award Winner​ Pasta just might be the perfect comfort food. Endlessly reinventable, it is a canvas for delicious dreams. And it's well within your reach to make at home, anytime. It can be super simple, like pici in butter: a revelation made from scratch with just four ingredients. Or it can be incredibly special: agnolotti stuffed with braised shallots and Grana Padano, each parcel a gleaming little gift. In Pasta Every Day, Meryl Feinstein has created the world's easiest-to-follow guide to making pasta doughs, shapes, fillings, and sauces. A celebrated pasta instructor, professional pasta maker, and founder of Pasta Social Club, she has years of experience helping thousands of cooks bring the pleasure of fresh pasta home. Step-by-step photos and videos (accessible via QR code) illustrate how to make every shape, eliminating the intimidation surrounding this centuries-old craft. And because Meryl knows just what you need to achieve success, she shows how to recover when something goes wrong and how to make your dishes look as good as they taste. Plus, she shares dozens of sauces to take all kinds of pasta to the next level-including the dry stuff from a box. Combinations include: Winter Squash & Brown Butter Ravioli Cavatelli with Fiery Calabrian Chili Sauce Ricotta Gnocchi with Citrus & Pistachio Pesto Tagliatelle with "Casual Bolognese" Caramelle with Golden Saffron Sauce, and more With modern takes on Italian classics, plus gluten-free, vegetarian, and vegan options, this is pasta for today. Or every day. Named a Best Cookbook of the Year by The New York Times, Bon Appetit, Vice, and The LA Times

The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.

'Ted Kessler and Hamish MacBain are fantastic chaps. The Dudley Moore and Peter Cook of music journalism LG x' - Liam Gallagher We've had the reunion tour, and relived the joy and excitement with the Oasis: Don't Look Back in Anger documentary. Now we can discover the stories behind the music in t his instant Sunday Times bestseller. A tribute to the creative talent and star power of the Gallaghers, A Sound So Very Loud is crammed with unknown detail and the kind of anarchic, brilliantly funny anecdotes that only Oasis could generate. Music journalists Ted Kessler and Hamish MacBain first met Liam and Noel in 1994, when the brothers were playing tiny venues, and have since interviewed them dozens of times, tracking the astonishing success of Oasis as they became one of the biggest bands in the world. In this comprehensive telling of the Oasis story through their spectacular back catalogue, Kessler and MacBain focus on the enduring power of the music, exploring the tales behind the lyrics and revealing the background to the writing, recording and impact of all the songs, from megahits like 'Live Forever', 'Wonderwall' and 'Champagne Supernova' to the fan-favourite B-sides and deep cuts such as 'Acquiesce', 'The Masterplan' and 'Half the World Away'. With their unique perspective on all things Oasis, Kessler and MacBain bring this story to life in glorious colour. A Sound So Very Loud is the book every Oasis fan needs on their shelves, destined to be as timeless and as moreish as the music itself. 'Essential reading. Hamish and Ted have had front row tickets to the Oasis story from the very beginning. There's no one who knows more about the band, the music and its impact' - Mat Whitecross, director of Oasis: Supersonic 'Something special: a book of wit and verve about why Oasis matter' - The Telegraph

Read by the authors, Ted Kessler and Hamish MacBain.'Ted Kessler and Hamish MacBain are fantastic chaps. The Dudley Moore and Peter Cook of music journalism LG x' - Liam Gallagher'Something special: a book of wit and verve about why Oasis matter' - The TelegraphThe definitive audiobook about the music of Oasis, published in time for the reunion tour. A deeply researched tribute to the creative talent and star power of the Gallaghers, A Sound So Very Loud is crammed with unknown detail and the kind of anarchic, brilliantly funny anecdotes that only Oasis could generate.Music journalists Ted Kessler and Hamish MacBain first met Liam and Noel in 1994, when the brothers were playing tiny venues, and have since interviewed them dozens of times, tracking the astonishing success of Oasis as they became one of the biggest bands in the world.In this comprehensive telling of the Oasis story through their spectacular back catalogue, Kessler and MacBain focus on the enduring power of the music, exploring the tales behind the lyrics and revealing the background to the writing, recording and impact of all the songs, from megahits like 'Live Forever', 'Wonderwall' and 'Champagne Supernova' to the fan-favourite B-sides and deep cuts such as 'Acquiesce', 'The Masterplan' and 'Half the World Away'.With their unique perspective on all things Oasis, Kessler and MacBain bring this story to life in glorious colour. A Sound So Very Loud is a book every Oasis fan needs on their shelves, destined to be as timeless and as moreish as the music itself.'Essential reading. Hamish and Ted have had front row tickets to the Oasis story from the very beginning. There's no one who knows more about the band, the music and its impact' – Mat Whitecross, director of Oasis: Supersonic

The James Beard Award-winning author of the New York Times bestseller Mi Cocina is back with a guide to the brightest dish in any Mexican meal, snack-filled afternoon, or sun-drenched beach day: salsa. From refreshing classics to rich sauces, this collection of over seventy salsas and twenty-four easy meals is a fun-loving introduction to the joy of Mexican cooking. A WASHINGTON POST BEST COOKBOOK OF THE YEAR Chips, salsa, happiness. We know that essential truth. But after over 500 years of salsa history, there's so much more to discover about this staple dish, one that cooks today can customize and riff on freely. Salsa can be an irresistible dip, yes, or a flavorful condiment, or it can be the basis for iconic Mexican meals-not to mention a savior for grilled cheese, burgers, rotisserie chicken, or platters of roasted vegetables. Rick takes us deep into the world of traditional and modern salsas, where a playful pico de gallo with tomatoes, avocados, and chipotles is chopped up in a few minutes or where you might blend roasted peanuts with caramelized onions and toasted chiles for a nutty-savory spicy sauce. You'll find smashed salsas, like La Tatemada Cremosa (charred tomato, chipotle in adobo, and crema), chopped salsas, such as Xnipec (tomato, habanero, and sour orange), as well as cooked salsas, like Pipián Verde (pepitas, peanuts, and tomatillo) and specials like Salsa Macha (peanuts, guiajillo, and chile de árbol) and Aioli Rojo (morita, guajillo, garlic, and lime). Turn these incredibly delicious salsas into easy meals like Chilaquiles, Enchiladas Gratinadas, Puffy Tacos, or Pozole Verde con Pollo. With over seventy salsa recipes and twenty-four easy meals that offer endless variation, Salsa Daddy shows you how salsa can catapult joy into your cooking and become the heart of every table. Like Rick, you'll learn that salsa isn't a condiment-it's a lifestyle.

Naturally delicious dog food: fully packed with lots of fresh meat full of high-quality and delicious proteins (no meat flour, no over-processed or dried meat), GMO-free - we cook the ingredients carefully to preserve their taste and their natural nutrients. Suitable for adult castrated or uncastered dogs of all breeds and sizes. Our cereal and gluten-free dry food range is ideal for sensitive stomach and contains prebiotics for a healthy intestine. DRY FOOD FULLY PACKAGED WITH FRESH MEAT - This recipe is rich in fresh outdoor chicken, an incredible source of high quality proteins that support a good immune system and strong bones and muscles. Mango, blueberry, strawberry, carrot and Apple deliver fibre, vitamins A, B6, C, E, K, essential antioxidant, potassium and beta carotene in this recipe. Dry food packed with fresh meat: this recipe is rich in fresh and irresistibly tasty wild board and free-running duck, a less common source of protein that also helps to reduce skin irritation and support strong muscles. In this recipe apple, bedroot, pear, blueberry and cowberry fibre, vitamins A, C, K, essential antioxidants and calcium. A balanced, natural composition: our simple, natural recipes have been developed by experts to ensure an optimal diet made from natural ingredients. It's like your dog had his own personal trainer! For a healthy, complete and balanced diet, our delicious recipes contain a delicious blend of fresh meat and nutritious offals as well as fibre-rich fruit and vegetables. The values of Edgard & Cooper: 01 feel-good food: food is one of the greatest pleasures in life. Our natural, delicious recipes contain plenty of fresh meat and natural ingredients that are prepared with care to preserve flavour and nutrients. - 02 BE GOOD TO NATURAL: From our paper-based packaging to our commitment to become carbon free by 2025, we have set ourselves the goal of becoming the most sustainable animal feed brand in the world. - 03 FRIENDS HOLD TOGETHER: We donate 1% of our sales to our INDEPENDENT STIMULATION that works with charity associations to finish the suffering of dogs and cats worldwide. Our recommendations: 01 switch to natural food: increase over 4 days gradually the amount of Edgard & Cooper food in the bowl of your furry nose, while you reduce the amount of regular food - 02 water: make sure that there is always fresh water, especially at meals - 03 LA. Safety: closure. the bag with the lining and store it in a cool, dry place without direct light. Once opened, the food stays fresh for three months.

Learn to make exceptional sourdough pizza at home with this groundbreaking, comprehensive guide from the New York Times bestselling and James Beard Award–winning author of The Perfect Loaf. Long before he founded the website The Perfect Loaf and became one of the go-to experts on sourdough baking, Maurizio Leo grew up in his family’s pizzeria, watching his dad cook countless pies. In The Perfect Pizza, he returns to his roots, tackling pizza with his signature in-depth, technique-driven approach. You can make unbelievably good homemade pizza using your sourdough starter, in any style of oven, and Maurizio is here to show you how. The key to making incredible pizza at home lies in making a great dough. Rather than relying on a few master dough recipes like most pizza books, The Perfect Pizza provides unique recipes for more than forty specialty pizza styles, meticulously tested to achieve the best flavor and texture. With helpful QR codes and step-by-step photographs, Maurizio dives into the technique behind creating and maintaining a sourdough starter, mixing dough, managing dough fermentation, and the handling skills needed for balling, stretching, and finally launching the pizza into the oven. Once you get the hang of the process, you can try out a wide range of pizza styles, starting with familiar classics before exploring doughs that incorporate whole grains and freshly-milled flour, focaccias, and little-known authentic, regional Italian specialties. The expertly tested recipes include: Essentials: My Go-To Pizza Dough; Same-Day Pizza Dough; A Pizza and a Loaf American and Italian Styles: New York Style; Tavern Style; Sicilian Style; Pizza al Taglio; Pizza Bianca; Pizza Tonda Romana Exploring Flours and Grains: Sixty-Forty Whole Grain Pizza Dough; Toasted Flour Pizza Dough; A Touch of Rye Pizza Dough Focaccia: A Simple Focaccia; Crispy High-Hydration Focaccia; 100% Whole Grain Focaccia; Focaccia with Chocolate-Hazelnut Spread With the delectable recipes and comprehensive techniques in The Perfect Pizza, you’re on your way to crafting a homemade pizza that perfectly suits your taste.

Naturally delicious dog food: fully packed with lots of fresh meat full of high-quality and delicious proteins (no meat flour, no over-processed or dried meat), GMO-free - we cook the ingredients carefully to preserve their taste and their natural nutrients. Suitable for adult castrated or uncastered dogs of all breeds and sizes. Our cereal and gluten-free dry food range is ideal for sensitive stomach and contains prebiotics for a healthy intestine. DRY FOOD FULLY PACKAGED WITH FRESH MEAT - This recipe is rich in fresh outdoor chicken, an incredible source of high quality proteins that support a good immune system and strong bones and muscles. Mango, blueberry, strawberry, carrot and Apple deliver fibre, vitamins A, B6, C, E, K, essential antioxidant, potassium and beta carotene in this recipe. Wet food packed with fresh meat and nutritious interior: rich in fresh meat from free-running chickens and turkeys, a source of high-quality proteins that support a good immune system and strong bones and muscle. We combine meat with fine offals for an extra charge of natural nutrients. Our recipes also contain a balanced blend of fruit and vegetables, herbs and other herbal ingredients that are naturally nutritious. In this recipe, carrot, cranberry, pumpkin and apple provide the fibreglass, vitamins A, C, D, essential antioxidants, potassium and beta carotene. A balanced, natural composition: our simple, natural recipes have been developed by experts to ensure an optimal diet made from natural ingredients. It's like your dog had his own personal trainer! For a healthy, complete and balanced diet, our delicious recipes contain a delicious blend of fresh meat and nutritious offals as well as fibre-rich fruit and vegetables. The values of Edgard & Cooper: 01 feel-good food: food is one of the greatest pleasures in life. Our natural, delicious recipes contain plenty of fresh meat and natural ingredients that are prepared with care to preserve flavour and nutrients. - 02 BE GOOD TO NATURAL: From our paper-based packaging to our commitment to become carbon free by 2025, we have set ourselves the goal of becoming the most sustainable animal feed brand in the world. - 03 FRIENDS HOLD TOGETHER: We donate 1% of our sales to our INDEPENDENT STIMULATION that works with charity associations to finish the suffering of dogs and cats worldwide. Our recommendations: 01 switch to natural food: increase over 4 days gradually the amount of Edgard & Cooper food in the bowl of your furry nose, while you reduce the amount of regular food - 02 water: make sure that there is always fresh water, especially at meals - 03 LA. Safety: closure. the food box safely, cover it with something as possible and store it in the fridge. Once opened, the food stays fresh for two to three days. Remember not to serve the food too cold - your furry nose will prefer it at room temperature.

Naturally delicious dog food: fully packed with lots of fresh meat full of high-quality and delicious proteins (no meat flour, no over-processed or dried meat), GMO-free - we cook the ingredients carefully to preserve their taste and their natural nutrients. Suitable for adult castrated or uncastered dogs of all breeds and sizes. With our grain and gluten-free assortment, our wet food is ideal for sensitive stomachs. Wet food packed with fresh meat and nutritious interior: rich in fresh meat from free-running chickens and turkeys, a source of high-quality proteins that support a good immune system and strong bones and muscle. We combine meat with fine offals for an extra charge of natural nutrients. Our recipes also contain a balanced blend of fruit and vegetables, herbs and other herbal ingredients that are naturally nutritious. In this recipe, carrot, cranberry, pumpkin and apple provide the fibreglass, vitamins A, C, D, essential antioxidants, potassium and beta carotene. Wet food packed with fresh meat and nutritious interior: this recipe is rich in fresh beef and duck meat, a less common source of protein that promotes strong muscles. We combine the meat with elegant offals for an extra dose of natural nutrients. Our recipes also contain a balanced blend of fruit and vegetables, as well as herbs and vegetable substances that are naturally nutritious. In this recipe carrot, broccoli, beetroot, sweet potato and currant beaver, vitamins A, C and K, essential antiox substances, potassium, magnesium, iron, folic acid, calcium and beta carotene. A balanced, natural composition: our simple, natural recipes have been developed by experts to ensure an optimal diet made from natural ingredients. It's like your dog had his own personal trainer! For a healthy, complete and balanced diet, our delicious recipes contain a delicious blend of fresh meat and nutritious offals as well as fibre-rich fruit and vegetables. The values of Edgard & Cooper: 01 feel-good food: food is one of the greatest pleasures in life. Our natural, delicious recipes contain plenty of fresh meat and natural ingredients that are prepared with care to preserve flavour and nutrients. - 02 BE GOOD TO NATURAL: From our paper-based packaging to our commitment to become carbon free by 2025, we have set ourselves the goal of becoming the most sustainable animal feed brand in the world. - 03 FRIENDS HOLD TOGETHER: We donate 1% of our sales to our INDEPENDENT STIMULATION that works with charity associations to finish the suffering of dogs and cats worldwide. Our recommendations: 01 switch to natural food: increase over 4 days gradually the amount of Edgard & Cooper food in the bowl of your furry nose, while you reduce the amount of regular food - 02 water: make sure that there is always fresh water, especially at meals - 03 LA. Safety: closure. the food box safely, cover it with something as possible and store it in the fridge. Once opened, the food stays fresh for two to three days. Remember not to serve the food too cold - your furry nose will prefer it at room temperature.

Constructed from thick, premium stainless steel, this frying station excels in both commercial kitchens and home use, ensuring exceptional performance and long-lasting durability. The robust design withstands heavy daily usage, making it an ideal choice for all fried food enthusiasts. Its versatile nature allows seamless integration into any cooking environment, whether you're hosting a backyard gathering or running a bustling café, ensuring you can serve delicious fried dishes with confidence. Featuring heavy-duty food-grade stainless steel, this fryer is designed to resist rust, ensuring safe and reliable cooking results. Equipped with thoughtfully designed baskets and lids, it minimizes oil splatter, keeping your cooking area clean and safe from burns. This essential kitchen tool is perfect for anyone looking to fry a variety of foods, including crispy snacks, making it a must-have for both chefs and home cooks who prioritize safety and cleanliness during the frying process. This fryer operates efficiently using liquefied petroleum gas and propane, removing the dependency on electrical power. It comes complete with compatible hoses for quick and easy setup wherever you need it. This convenience allows for outdoor cooking or locations without electricity, giving you the freedom to create delicious fried dishes anytime, anywhere. Ideal for picnics, camping, or mobile catering, you can easily move it to your preferred cooking spot without hassle. Designed to heat up quickly and evenly, the double-cylinder configuration of this fryer offers precise temperature control ranging from 0°F to 572°F. This feature allows you to customize heat settings for various frying needs, from light frying to deep frying, ensuring perfect results every time. Enjoy fast cooking for all your favorite fried foods while maintaining optimal temperature throughout the frying process, guaranteeing deliciously consistent outcomes. Perfect for professional settings like restaurants, banquet halls, and canteens, this fryer is adept at efficiently cooking fries, onion rings, fried chicken, and an array of other fried treats. With its high capacity and fast cooking capabilities, you can easily serve large crowds without compromising quality. Experience the ease of preparing popular fried favorites while reducing wait times, making every meal a satisfying experience for patrons and guests.

Naturally delicious dog food: fully packed with lots of fresh meat full of high-quality and delicious proteins (no meat flour, no over-processed or dried meat), GMO-free - we cook the ingredients carefully to preserve their taste and their natural nutrients. Suitable for castrated or uncastered puppies of all breeds and sizes. Our cereal and gluten-free dry food range is ideal for sensitive stomach and contains prebiotics for a healthy intestine. Dry food fully packed with fresh meat: this recipe is rich in fresh meat from free-running chickens, an incredible source of high-quality proteins that support a good immune system and strong bones and muscle. Mango, blueberry, strawberry, carrot and apple provide in this recipe fibre, vitamins A, B6, C, E, K, essential antioxidants, potassium and beta carotene. Contains glucosamine and chondroitin that support joint health. Wet food packed with fresh meat and nutritious interior: rich in fresh duck and chicken from free range, incredible sources of high-quality proteins that support a good immune system and strong bones and muscles. We combine the meat with elegant offals for an extra dose of natural nutrients. Our recipes also contain a balanced blend of fruit and vegetables, as well as herbs and vegetable substances that are naturally nutritious. In this recipe carrot, broccoli, apple, pumpkin and peas provide fibre, vitamins A, C and K, essential antioxidants, potassium, magnesium, calcium and beta carotene. A balanced, natural composition: our simple, natural recipes have been developed by experts to ensure an optimal diet made from natural ingredients. It's like your dog had his own personal trainer! For a healthy, complete and balanced diet, our delicious recipes contain a delicious blend of fresh meat and nutritious offals as well as fibre-rich fruit and vegetables. The values of Edgard & Cooper: 01 feel-good food: food is one of the greatest pleasures in life. Our natural, delicious recipes contain plenty of fresh meat and natural ingredients that are prepared with care to preserve flavour and nutrients. - 02 BE GOOD TO NATURAL: From our paper-based packaging to our commitment to become carbon free by 2025, we have set ourselves the goal of becoming the most sustainable animal feed brand in the world. - 03 FRIENDS HOLD TOGETHER: We donate 1% of our sales to our INDEPENDENT STIMULATION that works with charity associations to finish the suffering of dogs and cats worldwide. Our recommendations: 01 switch to natural food: increase over 4 days gradually the amount of Edgard & Cooper food in the bowl of your furry nose, while you reduce the amount of regular food - 02 water: make sure that there is always fresh water, especially at meals - 03 LA. Safety: closure. the food box safely, cover it with something as possible and store it in the fridge. Once opened, the food stays fresh for two to three days. Remember not to serve the food too cold - your furry nose will prefer it at room temperature.

A bold and elegant cookbook from America's most celebrated chef, Thomas Keller-this time focusing on his legendary American fine dining institutions, the French Laundry and Per Se. "This superb work is as much philosophical treatise as gorgeous cookbook." - Publishers Weekly , starred review Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller's celebrated restaurants-The French Laundry in Yountville, California, and per se, in New York City-are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It's a relationship that's the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, "The Whole Bird," Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches 'n' Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller-"The Lessons of a Dishwasher," "Inspiration Versus Influence," "Patience and Persistence"-The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking. Named a Best Book by Publisher's Weekly Named a Best Cookbook by Amazon and Barnes & Noble

Discover the outrageously delicious results of doing more with less through 100 smart, easy breezy recipes from two-time New York Times bestselling author Molly Baz, featuring pantry-friendly, one-pot, 30-minute, and set-it-and-forget-it meals that will soon become weeknight staples. In the follow up to her bestselling cookbooks Cook This Book and More Is More, Molly Baz enters a new chapter. In this season of life, Molly embraces a style of cooking that is rooted in simplicity, ease, and grace. These recipes are effortless, dialed back, less fussy, and, as always... undeniably delicious. After losing her house in the LA wildfires, Molly, a lifelong maximalist in the kitchen, was forced to take stock of what was truly essential. Which tools and kitchen appliances deserved to be replaced? What does a small, but highly cookable pantry look like? In Less Is More, Molly delivers the same creative, fun, and flavorful recipes you expect from her, with a focus on using techniques and ingredients that truly pull their weight. Less rigidity, more flexibility. Less whining, more dining. Less fuss, more fun. Whether it’s a shortage of time, an unwillingness to clean, or an utter lack of energy, we all have our excuses for ordering in or going out rather than cooking. In Less Is More, each chapter addresses a problem that may be holding you back from attempting a home cooked meal with a slew of yummy, low-lift recipes that serve as solutions, including: I DON’T HAVE A GAJILLION INGREDIENTS (recipes using 6 ingredients or fewer) : Gochujang Roast Chicken with Sesame Sweet Potatoes; Orecchiette with Gingery Pork & Cabbage; Salmon Tostadas with Spicy Cucumber Salsa I’VE GOT 30 MINUTES AND BIG DREAMS (speedy recipes that don’t skimp on flavor or fun): Sticky Fish with Buttered Black Rice; Crispy Artichoke & Big Bean Panzanella; Sizzling Za’atar Chicken Tenders with Minty Ranch I HATE DOING DISHES (recipes with minimal equipment and chopping): Dilly Dumplings with Sour Cream and Caraway Bread Crumbs; One Pot Pork Ragu with Rosemary, Olives, & Cream; Baked Big Shells with Halloumi & Walnuts I DON’T DO LAYER CAKES (desserts that don’t take all dang day): Raspberry Rose Ice Cream Sundae; Salty Coconut Skillet Shortbread; Griddled Sesame Poundcake with Honeyed Crème Fraiche A home cooked meal is the greatest gift you can give yourself amidst the chaos and twists and turns of life, and Less Is More is a book that proves that it doesn’t have to be difficult to be delicious.

A bold and elegant cookbook from America's most celebrated chef, Thomas Keller-this time focusing on his legendary American fine dining institutions, the French Laundry and Per Se. "This superb work is as much philosophical treatise as gorgeous cookbook." - Publishers Weekly , starred review Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller's celebrated restaurants-The French Laundry in Yountville, California, and per se, in New York City-are in a relationship unique in the world of fine dining. Ideas bounce back and forth in a dance of creativity, knowledge, innovation, and excellence. It's a relationship that's the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, "The Whole Bird," Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches 'n' Cream. Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating. Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle. And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller-"The Lessons of a Dishwasher," "Inspiration Versus Influence," "Patience and Persistence"-The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking. Named a Best Book by Publisher's Weekly Named a Best Cookbook by Amazon and Barnes & Noble

The Sunday Times business bestseller 'Bill's passion for innovation and teamwork was a gift to Apple and the world. Trillion Dollar Coach has captured his tireless spirit so future generations can learn from one of our industry's greatest leaders' -TIM COOK, CEO, Apple 'Bill shared his wisdom generously, expecting nothing back but the joy he got from teaching others. I was privileged to have him as my coach for several years. Many times since then, when asked for advice by others, I think of Bill and try to live up to the example he set.' -SHERYL SANDBERG, COO, Facebook Bill Campbell played an instrumental role in the growth of several prominent companies, such as Google, Apple, and Intuit, fostering deep relationships with Silicon Valley visionaries, including Steve Jobs, Larry Page, and Eric Schmidt. In addition, this business genius mentored dozens of other important leaders on both coasts, from entrepreneurs to venture capitalists to educators to football players, leaving behind a legacy of growing companies, successful people, respect, friendship, and love after his death in 2016. Leaders at Google for over a decade, Eric Schmidt, Jonathan Rosenberg, and Alan Eagle experienced firsthand how the man fondly known as Coach Bill built trusting relationships, fostered personal growth - even in those at the pinnacle of their careers - inspired courage, and identified and resolved simmering tensions that inevitably arise in fast-moving environments. To honor their mentor and inspire and teach future generations, they have codified his wisdom in this essential guide. Based on interviews with over eighty people who knew and loved Bill Campbell, Trillion Dollar Coach explains the Coach's principles and illustrates them with stories from the many great people and companies with which he worked. The result is a blueprint for forward-thinking business leaders and managers that will help them create higher performing and faster moving cultures, teams, and companies. 'Whenever I have a tough decision to make, I think about Bill Campbell. What would Bill do? I owe him so much. He had a gift for helping people to realize their full potential and getting organizations to work well together. Trillion Dollar Coach does a great job of capturing what made Bill special to me and many others.' -SUSAN WOJCICKI, CEO, YouTube 'Whenever I saw Bill, he gave me great perspective about what really matters. At the end of the day, it's the people in your life. Bill had such strong principles around community and how to bring people together. We used those principles - detailed in Trillion Dollar Coach - to form the foundation of Google's leadership training, so all of our leaders can continue to learn from Bill.' -SUNDAR PICHAI, CEO, Google

THE SUNDAY TIMES BESTSELLER 'Bill's passion for innovation and teamwork was a gift to Apple and the world. Trillion Dollar Coach has captured his tireless spirit so future generations can learn from one of our industry's greatest leaders' -TIM COOK, CEO, Apple 'Bill shared his wisdom generously, expecting nothing back but the joy he got from teaching others. I was privileged to have him as my coach for several years. Many times since then, when asked for advice by others, I think of Bill and try to live up to the example he set.' -SHERYL SANDBERG, COO, Facebook Bill Campbell played an instrumental role in the growth of several prominent companies, such as Google, Apple, and Intuit, fostering deep relationships with Silicon Valley visionaries, including Steve Jobs, Larry Page, and Eric Schmidt. In addition, this business genius mentored dozens of other important leaders on both coasts, from entrepreneurs to venture capitalists to educators to football players, leaving behind a legacy of growing companies, successful people, respect, friendship, and love after his death in 2016. Leaders at Google for over a decade, Eric Schmidt, Jonathan Rosenberg, and Alan Eagle experienced firsthand how the man fondly known as Coach Bill built trusting relationships, fostered personal growth - even in those at the pinnacle of their careers - inspired courage, and identified and resolved simmering tensions that inevitably arise in fast-moving environments. To honor their mentor and inspire and teach future generations, they have codified his wisdom in this essential guide. Based on interviews with over eighty people who knew and loved Bill Campbell, Trillion Dollar Coach explains the Coach's principles and illustrates them with stories from the many great people and companies with which he worked. The result is a blueprint for forward-thinking business leaders and managers that will help them create higher performing and faster moving cultures, teams, and companies. 'Whenever I have a tough decision to make, I think about Bill Campbell. What would Bill do? I owe him so much. He had a gift for helping people to realize their full potential and getting organizations to work well together. Trillion Dollar Coach does a great job of capturing what made Bill special to me and many others.' -SUSAN WOJCICKI, CEO, YouTube 'Whenever I saw Bill, he gave me great perspective about what really matters. At the end of the day, it's the people in your life. Bill had such strong principles around community and how to bring people together. We used those principles - detailed in Trillion Dollar Coach - to form the foundation of Google's leadership training, so all of our leaders can continue to learn from Bill.' -SUNDAR PICHAI, CEO, Google

Follow in the footsteps of chef Thomas Kelly of the celebrated restaurant Bouchon in creating simple, nourishing dishes using straightforward and satisfying ingredients. Keller, chef/proprietor of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance-whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside-oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot-all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon. James Beard Award Winner IACP Award Winner

The beautiful new edition of Diana Henry's classic Crazy Water, Pickled Lemons is OUT NOW *** Winner of The Fortnum & Mason Cookery Book of the Year Award 2017 'This is everything I want from a cookbook: inspiration, intelligent company, great good-mood food, and beautiful writing.' Nigella Lawson 'For cooks in need of failsafe dishes you genuinely want to make, Diana's books are essential reading and this is one of her best.' House & Garden 'No one writes about food so beautifully with recipes which are, as the title says, simple to prepare yet always enticing. A treasure both to give and receive.' Julia Leonard, London Evening Standard 'Her latest book, Simple, is destined to become a classic.' Daily Telegraph 'Diana Henry's latest release is packed with tasty recipes we want to make again and again'. Jamie Magazine 'I have always been a fan of this author for her good basics and sensible recipes that taste delicious. She writes well and gets the gastric juices going'. Irish Examiner 'It's the next best thing to going to a favourite friend's for dinner and knowing that the food will be delicious, you're going to love and be nourished by everything, there won't be a weird fancy table placement and there is no risk that you'll ever run out of wine. Reading her recipes is almost as satisfying as making and eating them.' Daisy Buchanan, The Pool 'A book to adore' Tom Parker Bowles, Mail on Sunday 'Simple is her 10th book, and one of her very best; beautifully written and endlessly inventive, it would make a great gift for anyone interested in good food with minimal effort (i.e. just about anyone).' Felicity Cloake, The Guardian 'Another outstanding collection of recipes for getting lunch or dinner on the table "quickly and easily, but with pizzazz". It's also a fascinating look at how eating habits have changed over the past decade" Sunday Times As featured in Glamour's 'best cookbooks ever written, to help inspire your daily cooking at home' No-one is better than Diana Henry at turning the everyday into something special. Here is a superb collection of recipes that you can rustle up with absolutely no fuss, but which will knock your socks off with their flavour. Peppered throughout the book are ingenious ideas such as no-hassle starters and sauces that will lift any dish. From Turkish Pasta with Caramelized Onions, Yoghurt and Dill and Paprika-baked Pork Chops with Beetroot, Caraway and Sour Cream to Parmesan-roasted Cauliflower with Garlic and Thyme, Diana takes the kind of ingredients we are most likely to find in our cupboard and fridge - or be able to pick up on the way home from work - and provides recipes that will become your friends for life.