French Cook - Soups & Stews

Ebook

Chef's All Time Favourite French recipes

Ebook

Open Faced: Single-Slice Sandwiches from Around the World

Ebook

The French Cookbook: Learn How To Prepare Over 60 Authentic Traditional Recipes, From Appetizers, Main Dishes, Soups, Sauces To Beverages, Desserts, And More: Flavors of the World: A Culinary Journey

Ebook

The Mediterranean Slow Cooker

Ebook

Tom Valenti's Soups, Stews, and One-Pot Meals: 125 Home Recipes from the Chef-Owner of New York City's Ouest and 'Cesca

Ebook

Wolfgang Puck Makes It Easy: A Step-by-Step Recipe Collection for the Home

Ebook

Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond

Ebook

French Comfort Food

Ebook

Ciao Italia Five-Ingredient Favorites: Quick and Delicious Recipes from an Italian Kitchen

Ebook

Pasta Modern: New & Inspired Recipes from Italy

Ebook

Risotto! Risotto!

Ebook

Buns & Burgers: Handcrafted Burgers from Top to Bottom

Ebook

Le French Oven

Ebook

The Pasta Friday Cookbook: Let's Eat Together

Ebook

Bagels: Spreads, Chips, Canapés, Bites, Bruschetta, Pizzas

Ebook

The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts

Ebook

Jacques Pépin New Complete Techniques

Ebook

Done.: A Cook's Guide to Knowing When Food Is Perfectly Cooked

Ebook

The Glorious Vegetables of Italy

Ebook

The Yogurt Cookbook

Ebook

Conversations Behind the Kitchen Door: 50 American Chefs Chart Today’s Food Culture

Ebook

Canape Vol. 1 (Recipes for Home & Restaurant)

Ebook

The Spice Cookbook

Ebook

The New Lasagna Cookbook: A Crowd-Pleasing Collection of Recipes from Around the World for the Perfect One-Dish Meal

Ebook

The Greek Cookbook: Learn How To Prepare Over 50 Authentic Traditional Recipes, From Appetizers, Main Dishes, Soups, Sauces To Beverages, Desserts, And More.: Flavors of the World: A Culinary Journey

Ebook

Saveur: Italian Comfort Food

Ebook

The Cook's Atelier: Recipes, Techniques, and Stories from Our French Cooking School

Ebook

Essential Pepin Desserts: 160 All-Time Favorites from My Life in Food

Ebook

Riso: Undiscovered Rice Dishes of Northern Italy

Ebook

French cookbook for everyday use

Ebook

Mediterranean Diet Meal Prep Cookbook: Easy And Healthy Recipes You Can Meal Prep For The Week

Ebook

30 Day Mediterranean Diet Meal Plan: Ultimate Weight Loss Plan With 100 Heart Healthy Recipes

Ebook

One Bowl Meals Cookbook

Ebook

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

Ebook

Taste of Home 201 Recipes You'll Make Forever: Classic Recipes for Today's Home Cooks

Ebook

America's Most Wanted Recipes: Delicious Recipes from Your Family's Favorite Restaurants

Ebook

Mediterranean Diet: 70 Easy, Healthy Recipes

Ebook

The Southern Slow Cooker Bible: 365 Easy and Delicious Down-Home Recipes

Ebook

Mediterranean Diet Cookbook

Ebook

Mediterranean Diet: A Complete Guide: 50 Quick and Easy Low Calorie High Protein Mediterranean Diet Recipes for Weight Loss

Ebook

The Prairie Homestead Cookbook: Simple Recipes for Heritage Cooking in Any Kitchen

Ebook

Cook Anime: Eat Like Your Favorite Character—From Bento to Yakisoba: A Cookbook

Ebook

Let's Cook Japanese Food!: Everyday Recipes for Authentic Dishes

Ebook

The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan

Ebook

Matty Matheson: A Cookbook

Ebook

Everyday Slow Cooking: Modern Recipes for Delicious Meals

Ebook

The Tucci Cookbook

Ebook

Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries

Ebook

New England Soup Factory Cookbook: More Than 100 Recipes from the Nation's Best Purveyor of Fine Soup

Ebook

The Unofficial Hogwarts for the Holidays Cookbook: Pumpkin Pasties, Treacle Tart, and Many More Spellbinding Treats

Ebook

Rustic Italian: Simple, Authentic Recipes for Everyday Cooking

Ebook

The Everlasting Meal Cookbook: Leftovers A-Z

Ebook

Joy of Cooking: 2019 Edition Fully Revised and Updated

Ebook

The Worst-Case Scenario Survival Handbook: Expert Advice for Extreme Situations

Ebook

Cajun Cookbook: Discover the Heart of Southern Cooking with Delicious Cajun Recipes

Ebook

My Prairie Cookbook: Memories and Frontier Food from My Little House to Yours

Ebook

Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Nom Nom Paleo

Ebook

The Everything Mediterranean Diet Book: All you need to lose weight and stay healthy!

Ebook

Rao's Recipes from the Neighborhood: Frank Pelligrino Cooks Italian with Family and Friends

Ebook

Edna Lewis: At the Table with an American Original

Podcast episode

Yotam Ottolenghi

Podcast episode

27: Yotam Ottolenghi

Podcast episode

Brisket: Chef Burt Bakman & Westholme Wagu: Chef Burt Bakman opened Slab BBQ in 2018 after years and years of perfecting the craft of smoked meats. On a trip to Texas, Chef Bakman, a real estate agent at the time, was inspired by the barbeque scene and, over the next several years, decided to...

Podcast episode

PASTA GRANNIES: Secrets of Italy's Best Home Cooks: Who ever thought a video series about watching old Italian grandmothers making pasta would become a hugely successful YouTube channel? Food writer Vicky Bennison saw something special and spent over five years filming and interviewing the women who became "Pasta Grannies." Traditional regional recipes and techniques will be preserved thanks to her foresight and work. And now there's a companion cookbook that shares not only the recipes but also the extraordinary stories of these endearing women. And Vicky shares with us the behind-the-scene tales.

Podcast episode

Episode 12: Flatter, Better, Faster, Stronger: Flatbreads and quick breads may seem like strange oven-fellows, but hear us out. In the Venn Diagram of bread baking, they both fall in the overlap of “speed” and “differently leavened.” So we're firing up the tonir, the tandoor, the griddle, the bastible, the wok, and even a rock, to travel around the world through bread.

Podcast episode

Episode 335: Dining at Downton Abbey: Fans of the TV series "Downton Abbey" are excitedly awaiting the premiere of the movie on Friday of this week. And coinciding with the movie's release is the publication of "The Official Downtown Abbey Cookbook," by Annie Gray, one of Britain's leading food historians who joins Linda on today's episode. Dr. Gray researched recipes from historical sources for the meals seen on the show and includes notes on the ingredients and customs of the time. She gives a warm and fascinating insight into the background of the dishes that were popular between 1912 and 1926, when Downton Abbey is set – a period of tremendous change and conflict, as well as culinary development, which makes the book a truly useful work of culinary history.

Podcast episode

Annie Clapper of The Family Crumb: Annie Clapper and I talk about her journey into baking and starting her cottage bakery The Family Crumb

Podcast episode

The Baking Podcast Ep11: The Lovely Bundt Cake: In this week’s episode we gush over our love for the lovely bundt cake; the cake that will quickly and easily dress up any occasion! Taunya also introduces a citrus compliment to the bundt cake with a delicious caramel blood orange compote. On the...

Podcast episode

SCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions Answered: You can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions include: Crispy Skin question from Philip "OK, it’s time to squash this once and for all one way or the...

Podcast episode

Clarice Lam: International Model Turned Decorated Pastry Chef: After more than 10 years as an international model, Chef Clarice Lam stepped off the runway and into New York City’s best kitchens donning chef’s whites. Using her access to the world’s hotspots as a stepping-stone, she pursued her education at...

Podcast episode

15: Will Write for Food with Dianne Jacob: Molly and Kate chat all things food writing with Dianne Jacob, freelance writing coach, editor and the author of "Will Write for Food". Dianne shares her career trajectory and insights into crafting the four editions of her book throughout an ever evolving food media landscape. She believes the craft of writing is foundational and tells us why some bloggers are scared of her, the importance of voice and her favorite writing exercise.

Podcast episode

25: Jeremiah Stone & Fabian Von Hauske

Podcast episode

A Starter Guide to Sourdough: Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of

Podcast episode

Episode 26: Leandra Medine: Leandra Medine of Man Repeller chats about eating…

Podcast episode

32: Rose Levy Beranbaum

Podcast episode

Chef Yotam Ottolenghi: on making the world love vegetables, how his style of cooking has changed, and his work with Amos Trust (S8/Ep.03)

Podcast episode

Samin Nosrat: My life in five dishes: The Netflix star and best-selling author rising to the top of the culinary world

Podcast episode

Cheryl Wakerhauser: A Conversation with a Successful Pastry Entrepreneur: Pastry chef, entrepreneur and bon vivant, Cheryl Wakerhauser, sees every day as a chance to learn something new and contribute something else. After a short-lived career studying to be an astronaut, Cheryl received a degree in pastry arts from...

Podcast episode

How to Describe Pain in English!! Essential Vocabulary and Phrases (English Vocabulary Lesson)

Podcast episode

154: The Woks of Life

Podcast episode

Replacing Eggs in Cooking and Baking: Join me as I give away all my secrets for eggless baking and offer my thoughts about why I can live without boiled eggs.

Podcast episode

Mediterranean Sauce-Making for American Kitchens: Across the Mediterranean, one of the great gifts of the olive oil kitchen is a whole collection of sauces—including dips and spreads—that always include olive oil with ingredients ranging from nuts and seeds to spices, herbs, and other aromatics. Learn a...

Podcast episode

Paprika: Chef Attila Bollok and Lior Lev Sercarz from La Boîte

Podcast episode

The Baking Podcast Ep45: The Perfect Chocolate Tart: It's Valentine's Day and the sister's celebrate with the perfect (and very easy) chocolate tart. The two ingredient ganache filling is practically no fail and will when you raves from those you love. This is a perfect dessert for any occasion; and one...

Podcast episode

62: Why Not . . . Simplify Your Choices: 17 Simple "One and Done" Daily Decisions

Podcast episode

Kriss Harvey: Life of an Award-Winning Chocolatier: Named one of America’s Top 10 Pastry Chefs in 2017, Chef Kriss Harvey has worked in the pastry departments of some of the country’s finest establishments, including The Ritz Carlton in Washington, D.C., NoMi in the Park Hyatt Chicago and at...

Podcast episode

Gnocchi by Feel + Anova Combi-Oven Review: Chef Jacob walks you through how to make gnocchi without a recipe, and reviews the new Anova Combi-Oven.

Podcast episode

Philip Khoury: Raising the Bar on Plant-Based Desserts: Philip Khoury is the award-winning Head Pastry Chef at Harrods in London and the author of the newly released book A New Way to Bake: Re-imagined Recipes for Plant-Based Cakes, Bakes and Desserts (Hardie Grant, 2023). Chef Khoury started his career at...

Podcast episode

Karen Krasne: A Pastry Chef and Entrepreneur Talks About Her Career of Extraordinary Desserts: Karen Krasne is the owner and Executive Pastry Chef of Extraordinary Desserts and the author of Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts, which is in its third printing. Once called the “Queen of Cakes” by Gourmet magazine,...

Podcast episode

Rintaro: Merging Japanese and Californian Food Culture At Their Best: Our guest is Sylvan Mishima Brackett, who is the chef and owner of Izakaya Rintaro in San Francisco’s Mission district. Shortly after its opening in 2014, Rintaro was included in Bon Appetit magazine’s Top 10 New Restaurant list and has been beloved by many diners for the last 8 years. Born in Japan and raised in California, Sylvan has a unique and beautifully balanced approach to Japanese food culture. He also worked for the iconic American chef Alice Waters for years who has deeply influenced his view of food. In this episode, we will discuss why the son of a Japanese temple carpenter decided to become a chef, Sylvan’s apprenticeship at traditional restaurants in Japan, how he integrates Japanese and American food cultures at his restaurant Rintaro, his favorite Japanese kitchen equipment, and much, much more!!!