Jamie Oliver was born on May 27 1975. He grew up in Essex, UK. He spent a greater part of his childhood helping out in the kitchen of The Cricketers, his parent’s pub/restaurant located in Clavering UK. It was that introduction to cooking that led Jamie to leave school at the age of 16 to [...]
Every recipe in this book is a testament to the way our memories — historical, cultural, and personal — are bound up in our favorite and best family dishes. Ingredients: 1/2 pound (2 sticks) lightly salted butter, cut into chunks 1 1/4 cups packed light brown sugar 1 1/4 cups granulated sugar 1 [...]
Those unable to secure a seat at the World’s Best Restaurant 2010, the 12-table Noma near Copenhagen, will have to settle for Rene’s cookbook of imaginative combinations. Ingredients: Potatoes 2 Bintje potatoes 800 milliliters grapeseed oil For covering and serving 400 grams couverture chocolate 20 grams powdered cocoa butter 4 [...]
John Torode gives his recipe for the perfect chicken stock. Use to make a tasty broth or soup for the winter months. Ingredients: 1 whole chicken, split down the centre and rinsed under cold water 2 carrots, peeled 1 leek, split lengthways some herb stalks 2 bay leaves 2 cloves 10 black peppercorns [...]
Each recipe from this book pairs one of the nation’s top chefs (including Southern culinary stars John Besh, Frank Stitt, and Sean Brock) with a pioneering local farmer or artisan. The result is recipes like this: Ingredients: 2 1/2 pints fresh strawberries 1/2 pound red cherry tomatoes, halved 1 small red bell pepper, [...]
Braise is Daniel Boulud’s definitive cookbook on the time–honored cooking technique of braising. Braising is “moist heat” cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is [...]
Meat is based on the seemingly paradoxical philosophy that we should eat less meat than the 8 ounces per person per day Americans put away now. Instead of so much meat, we should eat better meat. Ingredients: 1 chuck blade roast, about 5 pounds Salt Pepper 1 piece fatback with rind, about 2 [...]
Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. Ingredients: 6 tablespoons (3 ounces/85 g) unsalted or salted butter, cut into pieces 8 ounces (225 g) bittersweet or [...]
The term conserve typically refers to a jam involving both fresh and dried fruit, often with the addition of liquor, spices, and nuts. These preserves are traditionally served alongside savory dishes or with cheeses, as well as for breakfast. In this delicious fall conserve, Italian prune plums are accentuated by dried currants and a generous [...]
Hesser has cooked and updated every one of the 1,000-plus recipes including this one. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. Ingredients: 1 cup all-purpose flour 1 teaspoon baking powder Large pinch of salt 1 cup sugar, plus 1 [...]