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Directory:KJ Kitchens/Cook Books

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Professional Cooking

The Professional Chef, 8th Edition

by The Culinary Institute of America "A serious reference for serious cooks." -Thomas Keller, Chef and owner, The French Laundry ...

Zagat 2008 New York City Restaurants (Zagatsurvey: New York City Restaurants)

All new for 2008, New York City Restaurants covers over 2,050 restaurants in the five boroughs. This handy guide contains Zagat Survey's trusted ratings and reviews for New York City area restaurants based on the opinions of diners like you. The trademark reviews and corresponding ratings for Food, D©cor, Service and Cost are organized alphabetically in a user friendly format. Use the indexes arranged by cuisine, neighborhood and special features like In Places, Winning Wine Lists, or Romantic Places to find the perfect restaurant for any occasion. Includes color foldout map, neighborhood maps, stick on bookmarks and more.

The Elements of Cooking: Translating the Chef's Craft for Every Kitchen

by Michael Ruhlman Modeled on Strunk and White's The Elements of Style, The Element of Cooking is an opinionated reference work destined to stand alongside the shelf among the great works of the kitchen: On Food and Cooking by Harold McGee, Escoffier, The Joy of Cooking and the CIA's The Professsional Chef. Unlike those monoliths of the kitchen, this book is slim, clear and very to the point: here are the things you need to know how to do, here are the words you need to speak the langauage of food, and, most importanly, here are the ways you need to think about an approach food, the absolute essentials that every, not only good but great, cook knows.Just as Strunk and White sits on the desk of every student and professional who has to write a sentence, The Elements of Cooking is destined to be the go-to book for any amatuer or professional cook. It defines terms, offers the basic ratios of important preparations (sauces, cakes, etc.) so that you will never need a recipe again and provides countless, simple chef's "secrets" that every home cook should know.In eight introductory essays, Ruhlman has pared down the essentials of great cooking: understanding how to salt food; making stock; making sauces; using heat properly; working with eggs; having the right tools (there are only 5 essentials); what to read and use as a resource; and lastly, and most importantly, the use of finesse, that extra attention to detail that turns food glorious. Simply written, this is a book that can be read in an afternoon and it's lessons be practiced for a lifetime.

The Best Make-Ahead Recipe (The Best Recipe)

In its many publications and on TV, Cook's Illustrated/America's Test Kitchen offers exhaustively tested "best" recipes, tips, and product evaluations. Among its cookbooks, The Best Make-Ahead Recipe offers over 300 formulas that can be prepared in advance, held, and finished later. The recipes range widely from pre-prepared oven-ready dishes like Baked Fish Proven§al; "double-duty" recipes, such as Mexican-Style Pork and Chorizo Stew, that use leftovers imaginatively; slow-cooker items like Tuscan white bean soup; and desserts, such as a chocolate souffl© that can go from freezer to oven successfully. In addition, the fully illustrated book offers helpful charts like How to Reheat, which provides advice according to portion size and heating method; special-occasion menus that can be started up to a month ahead; and discerning product and equipment advice. ...

Fast Food Nation

by Eric Schlosser Fast food has hastened the malling of our landscape, widened the chasm between rich and poor, fueled an epidemic of obesity, and propelled American cultural imperialism abroad. That's a lengthy list of charges, but Eric Schlosser makes them stick with an artful mix of first-rate reportage, wry wit, and careful reasoning. ...

Quick & Easy

The 5 Factor Diet

by Harley Pasternak M.Sc Lose the weight with 5 ingredients, 5 minutes, and 5 meals a day: Give this diet 5 stars!...

Nigella Express: 130 Recipes for Good Food, Fast

by Nigella Lawson The Domestic Goddess is back, and this time it's instant. Nigella and her style of cooking have earned a special place in our lives, symbolizing all that is best, most pleasurable, most hands-on, and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. ...

The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less

by Arthur Agatston The bestselling phenomenon continues with the newest South Beach Diet cookbook.The amazing success of the first three South Beach Diet books has made publishing history with 14 million copies combined - and is still going strong.Millions of people have been turned on to this healthy lifestyle.Followers of the diet have been asking Dr. Agatston for more recipes that are delicious, healthy, and fast, so he's created The South Beach Diet Quick and Easy Cookbook.Our time-strapped culture needs an effective plan for eating healthy meals at home again.Dr. Agatston delivers with200 brand-new recipes that use 10 or fewer ingredients and require 30 minutes or less of cooking time.The cookbook offers a diverse range of healthy, easy dishes in all categories, including 25 all-new chef recipes from Miami-ara restaurants.There are no more excuses for not joining the many others that have made the South Beach Diet work for them.The sound advice readers count on from the South Beach Diet name will still be featured.The book will provide practical timesaving tips, advice for how to eat well while staying on the plan.Also, phase designations and nutritional information are listed along with each recipe, so you're in control of what you're eating.Illustrated throughout with full-color photography, The South Beach Diet Quick and Easy Cookbook will be tempting to both believers and newcomers alike.

Rachael Ray: Just in Time: All-New 30-Minutes Meals, plus Super-Fast 15-Minute Meals and Slow It Down 60-Minute Meals

by Rachael Ray In this irresistible collection Rachael continues to work her 30-minute magic with nearly 100 awesomely delicious brand-new recipes. From pasta to pizzas, soups to sammies, and chicken, fish, and meat, you’ll find a 30-minute-meal to suit every appetite.But what if you don’t have even 30 minutes? No worries, Rachael has you covered with her quickest-ever 15-minute meals. Why order pizza when you can have Provencal Tuna Melts, Italian Surf ‘n Turf Salad- even a fabulous paella- on the table in just 15 minutes? You’ll never reach for the take-out menus again when super speedy Pea and Parsley Soup with Canadian Bacon and Skillet Tamale Pie are the delicious alternatives. And what about those days when you want to slow things down a bit? Rachael’s got the perfect recipes for those times, too. Her 60-minute meals like Paprika Chicken Stew with Potato Pierogies, Chicken, Corn and Tomatillo Lasagna, and Swordfish Rolls with Spaghetti Squash don’t require any more effort from the cook, but they tale advantage of a little extra time in the oven or simmering on the stove to develop those great, deep flavors we all crave on lazy days. Among these dishes are some of Rachael’s “Double Duty Dinners,” recipes that you cook once, serve twice, but look and taste so different that no one will be the wiser (such as Chicken in Creamy Mushroom Sauce with Chive Egg Noodles in which the base magically morphs into Tarragon-Tomato Chicken and Bread Soup another night).You’ll also fine fun Rachael Ray signature meals like:BLD (meals you can eat for breakfast, lunch, or dinner)MYOTO (Make Your Own Take-Out Meals) that feature ethnic flavors but no mystery or fatsDate Night Dinners and Fancy Fake-Outs that are every bit as elegant as the fare from your favorite little bistroThe Kids Will Eat It meals (besides chicken nuggets) that will bring even the pickiest eaters to the tableThis is Rachael’s most versatile book yet, the one that will help you get the very most out of every minute you spend in the kitchen- whether you’re rushing to the beat of the clock or taking advantage of a little extra time to stop and smell the veggies roasting. Either way you’ll be dishing up some of Rachael’s most appealing recipes ever- and all on your own schedule.

Rachael Ray 365: No Repeats--A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)

by Rachael Ray Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat! Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.How about a brand-new 30-minute dinner every night for an entire year? Tired of making the same old same old, week after week after week? With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long. It’s amazing what a half hour can do for your tastebuds … 365 days a year!

Reference

Windows on the World Complete Wine Course: 2008 Edition (Windows on the World Complete Wine Course)

by Kevin Zraly Windows on the World Complete Wine Course is simply the bestselling wine book in North America—it’s a classic. The 2007 edition alone has sold over 100,000 copies and reorders continue to pour in. Along with the expanded text that has made last year’s update so successful, the 2008 revision will include a special 16-page supplement on “How to Taste Wine,” taken directly from Kevin’s world-famous class. This new material will include more than 100 wines that Zraly selects for his students to taste, along with the tasting sheet they use for their evaluations. Organized by region, from simple to complex, his list begins with white wines from France, the U.S., and Germany; moves on to the red wines of Burgundy and the Rh´ne, Bordeaux, the U.S., Italy, Australia, Argentina, and Chile; and concludes with champagnes and ports. By following Kevin’s order, readers will experience the best wines and the wide diversity of taste, style, region, and country. It’s not only a comprehensive and bargain-priced hands-on wine education, but a superb catalog from which to start a wine cellar or find a bottle appropriate to any occasion. In addition, the label for each of the 101 wines is shown, along with commentary on how to read it, suggestions for alternative wines, and specific instructions on how to set up a tasting using Kevin’s techniques. This is the first time Kevin’s actual list has ever been offered in book form and it alone is worth the cover price of Windows on the World Complete Wine Course.Of course, as always, this unequaled volume retains all the invaluable information, fabulous illustrations, and gorgeous styling of the previous editions—all presented in Zraly’s inimitable, irreverent style. This is the wine guide against which all others are judged.

Vegan with a Vengeance : Over 150 Delicious, Cheap, Animal-Free Recipes That Rock

by Isa Chandra Moskowitz In Vegan with a Vengeance, Isa Chandra Moskowitz, host of the community access vegan cooking show The Post Punk Kitchen, brings the do-it-yourself, community-driven ethos of punk rock into the kitchen. Her cooking philosophy embraces being kind to animals (all recipes are completely animal-product free) and your wallet—while being creative and having fun in the process. She emphasizes staying clear of corporate brand-name foods, and says that cooking should be an innovative, experimental, and completely real experience. This one-of-a-kind cookbook offers 125 recipes for all meals of the day, from stuffed mushrooms to tofu pizza, gingerbread cupcakes to pasta with "alfreda sauce," and is full of tips and tricks on how to keep your diet vegan, inexpensive, and liberated.

The Silver Spoon

by Phaidon Press First published in 1950 and revised over time, Italy's bestselling culinary "bible," Il Cucchiaio d'argento, is now available in English. The Silver Spoon boasts over 2,000 recipes and arrives in a handsome (and weighty) photo-illustrated edition complete with two ribbon markers. Its chapters make every menu stop from sauces and antipasti through cheese dishes and sweets, with many standout dishes like Genoese Pesto Minestrone, Eggplant and Ricotta Lasagna, Pork Shoulder with Prunes, and Chocolate and Pear Tart; the book also includes a number of "eccentricities," likesections on patty shells and bean sprouts, surely not an Italian dining staple.Meant to be inclusive, the book also offers a wide range of non-Italian, mostly French formulas, supplemented by a few "exotic" and other non-traditional entries.Though the recipe range is vast, it must be said that American readers, anxious to cook this authentic fare, will encounter problems. Translating a cookbook from one language to another requires cultural recasting as well as word substitution, and in this the book's editors have been lax. The problems include non-idiomatic usages, for example, calling for "pans" when "pots" is needed; awkward conversions from the metric system, resulting in requirements like eleven ounces of zite; and the inclusion of ingredients like cavolo nero (Tuscan cabbage), tope (a Mediterranean fish), andpancetta copatta (ham-stuffed pancetta) that are unavailable here and for which no alternatives are suggested. In addition, the recipes themselves are often insufficiently specific or detailed--even seasoned bakers will pause before cake recipes that don't specify pan size--and can also lack yields. Space considerations have also meant printing recipes in single, one-column paragraphs, which can make place-finding while cooking difficult, and there are typos and other goofs (one recipe for four specifies six cups of sliced scallions; another requires that a marinade be "stirred frequently for five to twelve hours").All this said, many cooks--casual and serious alike--as well as cookbook collectors, will want The Silver Spoon. It's an essential document of the Italian table and as such a classic. Indeed, it would be hard to imagine a complete cookbook library without the book--a welcome evocation of a much-beloved repertoire by those who know it best. --Arthur Boehm

Super Baby Food

by Ruth Yaron ABSOLUTELY EVERYTHING you should know about feeding your baby and toddler from beginning solid foods through age three years. How and when to start your baby on solid foods, with detailed information on the best and safest high chair, spoons, bibs, and other feeding equipment. ...

The New Best Recipe: All-New Edition with 1,000 Recipes

by Editors of Cook's Illustrated Magazine With The New Best Recipe, we invite you into America's Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods. ...

Regional & International

Roast Chicken And Other Stories

by Simon Hopkinson "Good cooking depends on two things: common sense and good taste."In England, no food writer's star shines brighter than Simon Hopkinson's, whose breakthrough Roast Chicken and Other Stories was voted the most useful cookbook ever by a panel of chefs, food writers, and consumers. At last, American cooks can enjoy endearing stories from the highly acclaimed food writer and his simple yet elegant recipes. In this richly satisfying culinary narrative, Hopkinson shares his unique philosophy on the limitless possibilities of cooking. With its friendly tone backed by the author's impeccable expertise, this cookbook can help anyone -- from the novice cook to the experienced chef -- prepare down-right delicious cuisine . . . and enjoy every minute of it! Irresistible recipes in this book include: Eggs Florentine Chocolate Tart Poached Salmon with Beurre BlancAnd, of course, the book's namesake recipe, Roast Chicken Winner of both the 1994 Andr+ Simon and 1995 Glenfiddich awards (the gastronomic world's equivalent to an Oscar), this acclaimed book will inspire anyone who enjoys sharing the ideas of a truly creative cook and delights in getting the best out of good ingredients.

Nigella Express: 130 Recipes for Good Food, Fast

by Nigella Lawson The Domestic Goddess is back, and this time it's instant. Nigella and her style of cooking have earned a special place in our lives, symbolizing all that is best, most pleasurable, most hands-on, and least fussy about good food. But that doesn't mean she wants us to spend hours in the kitchen, slaving over a hot stove. ...

Joy of Cooking: 75th Anniversary Edition - 2006

by Irma S. Rombauer Seventy-five years ago, a St. Louis widow named Irma Rombauer took her life savings and self-published a book called The Joy of Cooking. Her daughter Marion tested recipes and made the illustrations, and they sold their mother-daughter project from Irma's apartment....

Rachael Ray: Just in Time: All-New 30-Minutes Meals, plus Super-Fast 15-Minute Meals and Slow It Down 60-Minute Meals

by Rachael Ray In this irresistible collection Rachael continues to work her 30-minute magic with nearly 100 awesomely delicious brand-new recipes. From pasta to pizzas, soups to sammies, and chicken, fish, and meat, you’ll find a 30-minute-meal to suit every appetite.But what if you don’t have even 30 minutes? No worries, Rachael has you covered with her quickest-ever 15-minute meals. Why order pizza when you can have Provencal Tuna Melts, Italian Surf ‘n Turf Salad- even a fabulous paella- on the table in just 15 minutes? You’ll never reach for the take-out menus again when super speedy Pea and Parsley Soup with Canadian Bacon and Skillet Tamale Pie are the delicious alternatives. And what about those days when you want to slow things down a bit? Rachael’s got the perfect recipes for those times, too. Her 60-minute meals like Paprika Chicken Stew with Potato Pierogies, Chicken, Corn and Tomatillo Lasagna, and Swordfish Rolls with Spaghetti Squash don’t require any more effort from the cook, but they tale advantage of a little extra time in the oven or simmering on the stove to develop those great, deep flavors we all crave on lazy days. Among these dishes are some of Rachael’s “Double Duty Dinners,” recipes that you cook once, serve twice, but look and taste so different that no one will be the wiser (such as Chicken in Creamy Mushroom Sauce with Chive Egg Noodles in which the base magically morphs into Tarragon-Tomato Chicken and Bread Soup another night).You’ll also fine fun Rachael Ray signature meals like:BLD (meals you can eat for breakfast, lunch, or dinner)MYOTO (Make Your Own Take-Out Meals) that feature ethnic flavors but no mystery or fatsDate Night Dinners and Fancy Fake-Outs that are every bit as elegant as the fare from your favorite little bistroThe Kids Will Eat It meals (besides chicken nuggets) that will bring even the pickiest eaters to the tableThis is Rachael’s most versatile book yet, the one that will help you get the very most out of every minute you spend in the kitchen- whether you’re rushing to the beat of the clock or taking advantage of a little extra time to stop and smell the veggies roasting. Either way you’ll be dishing up some of Rachael’s most appealing recipes ever- and all on your own schedule.

Everyday Italian: 125 Simple and Delicious Recipes

by Giada De Laurentiis In her hit Food Network show Everyday Italian, Giada De Laurentiis shows you how to cook delicious, beautiful food in a flash. And here, in her long-awaited first book, she does the same—helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and a maximum of flavor. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouth-watering—perfect for everyday cooking. And the book is focused on the real-life considerations of what you actually have in your refrigerator and pantry (no mail-order ingredients here) and what you’re in the mood for—whether a simply sauced pasta or a hearty family-friendly roast, these great recipes cover every contingency. So, for example, you’ll find dishes that you can make solely from pantry ingredients, or those that transform lowly leftovers into exquisite entr©es (including brilliant ideas for leftover pasta), and those that satisfy your yearning to have something sweet baking in the oven. There are 7 ways to make red sauce more interesting, 6 different preparations of the classic cutlet, 5 perfect pestos, 4 creative uses for prosciutto, 3 variations on basic polenta, 2 great steaks, and 1 sublime chocolate tiramis¹—plus 100 other recipes that turn everyday ingredients into speedy but special dinners.What’s more, Everyday Italian is organized according to what type of food you want tonight—whether a soul-warming stew for Sunday supper, a quick saut© for a weeknight, or a baked pasta for potluck. These categories will help you figure out what to cook in an instant, with such choices as fresh-from-the-pantry appetizers, sauceless pastas, everyday roasts, and stuffed vegetables—whatever you’re in the mood for, you’ll be able to find a simple, delicious recipe for it here. That’s the beauty of Italian home cooking, and that’s what Giada De Laurentiis offers here—the essential recipes to make a great Italian dinner. Tonight.

Special Appliances

Semi-Homemade Slow Cooker Recipes 2

by Sandra Lee Wouldn't it be nice if dinner could be ready when you are? It can be with a slow cooker and one of the 120 delicious recipes from Semi-Homemade Slow Cooking 2. Keeping to her formula of simple and quick, Sandra Lee presents recipes that taste like you spent hours in the kitchen. From traditional slow cooker menus that cover hearty soups, stews and chilis, Sandra introduces One-Pot Meals, 5-Ingredient Dishes, Poultry, Meat, and Desserts that all can be slow cooked to perfection.

Semi-Homemade Slow Cooker Recipes (Sandra Lee Semi-Homemade)

by Sandra Lee New York Times best-selling author Sandra makes the slow cooker appliance even more convenient with her Semi-Homemade approach....

The Gourmet Slow Cooker: Volume II, Regional Comfort-Food Classics

by Lynn Alley With its emphasis on quality ingredients, nuanced global flavors, and sumptuous presentation, the original GOURMET SLOW COOKER inspired discerning home cooks to dust off—and fall in love with—their slow cookers again. Back by popular demand, Lynn Alley serves a generous second helping of sophisticated yet easy-to-prepare slow-cooker recipes, this time with a focus on regional comfort food. Packed with classic and innovative dishes designed to delight family and guests alike, THE GOURMET SLOW COOKER: VOLUME II will satisfy fans' hunger for new recipes—and encourage even more busy home cooks to join the bandwagon.

Not Your Mother's Slow Cooker Recipes for Two: For the Small Slow Cooker

by Beth Hensperger Today, 58 per cent of American households consist of only one or two people, yet most cookbooks still contain recipes designed to serve 6-8. In this follow-up to the bestselling Not Your Mother's Slow Cooker Cookbook, Beth Hensperger offers 125 new recipes specifically designed for the increasingly popular 1 12- to 3 12-quart slow cooker. This is the perfect book for busy singles and small families who want the convenience of a small slow-cooker-made meal without sacrificing wholesomeness and flavor.

Cooking Light Slow Cooker (Cooking Light)

Beautiful to display and practical to use, Slow Cooker is truly a godsend for time-challenged cooks who want to prepare healthy, tasty, and satisfying meals but dont have hours to spend hovering over their stoves. Replete with all the high standards that have made Cooking Light a trusted favorite, this new edition provides over 58 beautifully photographed recipes with useful, easy-to-follow instruction.

Special Diet

The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids Favorite Meals

by Missy Chase Lapine Parents will do almost anything to get their kids to eat healthier, but unfortunately, they've found that begging, pleading, threatening, and bribing don't work. With their patience wearing thin, parents will "give in" for the sake of family peace, and reach for "kiddie" favorites--often nutritionally inferior choices such as fried fish sticks, mac n' cheese, Pop-sicles, and cookies. ...

Veganomicon: The Ultimate Vegan Cookbook

by Isa Chandra Moskowitz Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes--plus menus and stunning color photos--for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular demand, the Veganomicon includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. Recipes include: ...

The Eat-Clean Diet Cookbook: Great-Tasting Recipes That Keep you Lean

by Tosca Reno Tosca Reno is not only a health and fitness expert, but also a fabulous cook. Who better to write a stunning cookbook that everyone will love? Get: * 150 beautiful food photographs * Delectable low-fat beef, pork, chicken and fish dinners * Protein-rich meat-free recipes * Gluten-free meals * Tips on eating clean in difficult situations * Timesaving one-dish meals for busy moms * Great recipes on the go * How to prepare an elegant clean-eating event.

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (How to Cook Everything)

by Mark Bittman The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything ...

The Food You Crave: Luscious Recipes for a Healthy Life

by Ellie Krieger Do you think that healthy food couldn't possibly taste good? Does the idea of "eating healthy" conjure up images of roughage and steamed vegetables? Author Ellie Krieger, host of Food Network's Healthy Appetite, will change all that. A registered dietitian, Ellie is also a lover and proponent of good, fresh food, simply but deliciously prepared. And she's not about denial--no nonfat foods here, because when you take the fat out of natural foods, in go the chemicals. Don't deny yourself butter--use a pat of it, but put it front and center on those mashed potatoes, so you can revel in it with all your senses. The Food You Crave is all you'll need to change the way you eat and change the way you feel. It contains 200 recipes that cover every meal of the day and every craving you might have. Every recipe contains a complete nutritional breakdown, as well as tips on ingredients and techniques that will keep you eating smart and eating well.