Best sellers in professional kitchen

Don’t Panic – Dinner’s in the Freezer by Susie Martinez, Bonnie Garcia, and Vanda Howell is a great cookbook that shows you how to make delicious meals ahead of time. This cookbook is perfect for your hectic lifestyle. Overloaded schedules make traditional cooking methods impossible for many families to use. The result is poor nutrition and limited budgets from turning to fast food or ready meals. This book offers simple and inexpensive alternatives, with dozens of recipes that can be made and then frozen for future use. You’ll get practical tips for planning, organizing, and buying meals, as well as ways to freeze and reheat prepared foods.

Don’t Panic – More Dinner’s in the Freezer by the same authors is a second helping of tasty meals that you can make ahead of time. This book will fit perfectly into your hectic lifestyle. While traditional methods often become obsolete in your busy schedule, this book can help you make nutrition go hand in hand with a cost-saving kitchen. Avoid turning to fast food or commercially prepared meals. This book offers simpler and cheaper recipes than its prequel and offers tips for planning, organizing, and buying meals.

Karen Page and Andrew Dornenburg’s Bible of Flavors is the essential guide to culinary creativity grounded in the wisdom of America’s most imaginative chefs. This book shows that good cooking goes beyond simply following the steps of a recipe. It requires the knowledge of how to season the ingredients to get the best possible flavor. Drawing from the experience of dozens of other chefs in the best restaurants in the country, Page and Dornenburg present an essential guide to creating deliciousness in any dish. Readers will learn to be more intuitive in the kitchen, experiment with temperature and texture, and balance the sensual and emotional elements of a meal.

Bobby Flay Throwdown from Bobby Flay, Stephanie Banyas, and Miriam Garron features over 100 recipes from the Food Network’s Ultimate Cooking Challenge. Every week on his reality show, celebrity chef Bobby Flay comes face to face with chefs who have proclaimed themselves masters of an iconic dish like buffalo wings or sticky buns. In his first cookbook collaboration with the Food Network, Bobby shares his recipes from his popular show. Both Bobby’s recipe and his challenger’s are included. Sample both dishes to choose your favorite, or challenge friends and family to a battle of your own. Jonathan Dixon’s Beaten, Seared, and Sauced is about his experience becoming a chef at the Culinary Institute of America. Many people dream of leaving their old lives behind, enrolling in cooking school, and becoming a chef, but the difference between the dream and reality can be huge.

This book gives readers a first-hand experience of what it was like to be a full-time student facing all the challenges of this legendary course. Dixon joined the CIA on a scholarship to pursue his passion for cooking at the age of 38. This book tells the funny and heartbreaking stories of life at the CIA as he and his colleagues navigate the many rules and customs of the institutions. This is a fascinating first-person view of America’s most famous culinary institution.

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