J.J. Goode – författare

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16 produkter

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16 produkter

Turkey and the Wolf
Flavor Trippin' in New Orleans
AvMason Hereford,J.J. Goode
Inbunden, Engelska, 2022
4,3 utav 5 stjärnor. Totalt antal röster:(3)
282 kr
Skickas
JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty MathesonONE OF THE BEST COOKBOOKS OF THE YEAR: Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers WeeklyMason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.
Girl and Her Greens
Hearty Meals from the Garden
AvJJ Goode,April Bloomfield
E-bok
Engelska, 2015
190 kr
Läs direkt efter köp
The vegetable-centric follow-up to the beloved cookbook A Girl and Her Pig, by a winner of the James Beard Award for Best Chef in New York.From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes.A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating.Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration."I can''t imagine anyone being able to write about vegetables the way [Bloomfield] does without truly loving them . . . My only frustration with Bloomfield''s book so far has been that the options are so tempting, it''s hard to know where to begin." —The Washington Post"Famous for her meaty dishes . . . April Bloomfield is ready to show off her vegetable side . . . A Girl includes recipes for crushed spring peas with mint, whole pot-roasted cauliflower with tomatoes and anchovies and a butternut squash coconut tart." —New York Daily News
MUNCHIES
Late-Night Meals from the World's Best Chefs [A Cookbook]
AvJJ Goode,Helen Hollymanm. fl.
Inbunden, Engelska, 2017
300 kr
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MUNCHIES
Late-Night Eats from the World''s Best Chefs
AvHelen Hollyman,JJ Goode
E-bok
Engelska, 2017
228 kr
Läs direkt efter köp
This cookbook, based on the game-changing web series Chef''s Night Out,features stories of the world''s best chefs'' debauched nights on the town, andrecipes for the food they cook to soak up the booze afterwards.MUNCHIES brings the hugely popular show Chef''s Night Out (on VICE Media''sfood website, MUNCHIES) to the page with snapshots of food culture in citiesaround the world, plus tall tales and fuzzy recollections from 65 of the world''s topchefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien,Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there arethe recipes: dishes these chefs cook when they''re done feeding customers, andready to feed their friends instead. With chapters like "Drinks" (i.e., how to get yournight started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos,poutines, and more), and "Morning After" (classy and trashy dishes for thebleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy anylate-night craving and plenty of drinks to keep the party going.
Tacos, Tortas, And Tamales
Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico
AvTodd Coleman,JJ Goodem. fl.
E-bok
Engelska, 2013
124 kr
Läs direkt efter köp
Discover the flavors of Mexican street food in your own kitchenAmericans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast.Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas.- Author Roberto Santibañez is also the author of Rosa''s New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan- Santibañez''s Truly Mexican was chosen as a New York Times Notable Cookbook of 2011- Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alikeWhile the flavors you''ll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.
America's Most Iconic Ice Creams
A Salt & Straw Cookbook
AvTyler Malek,J.J. Goode
Inbunden, Engelska, 2025
225 kr
Skickas
The creative flavor geniuses at Salt & Straw, the wildly successful small-batch ice cream brand, bring you the absolute best versions of classic American flavors . . . and zillions of ways to riff, twist, and spin them into outrageous new scoops.Known for his wildly inventive flavors, Tyler Malek, Salt & Straw’s cofounder, takes us on a deep dive into what makes ten iconic flavors such beloved classics—including vanilla, strawberry, chocolate, and more. Using their signature, supersimple base recipes, he presents perfected, ultimate recipes for America’s favorite flavors. But since creativity is still at his core, Malek shares 75 more recipes riffing off those classics, like Smoked-Cherry Vanilla, Chili Crisp Chocolate Peanut Butter Cup, and Coffee Toffee Banoffee.
America's Most Iconic Ice Creams: A Salt & Straw Cookbook
AvJJ Goode,Tyler Malek
E-bok
Engelska, 2025
224 kr
Läs direkt efter köp
Munchies
Late-Night Meals from the World''s Best Chefs
AvThe Editors of MUNCHIES,Helen Hollymanm. fl.
E-bok
Engelska, 2017
44 kr
Läs direkt efter köp
MUNCHIES brings the hugely popular show Chef''s Night Out (on VICE Media''s food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 65 of the world''s top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there are the recipes: dishes these chefs cook when they''re done feeding customers, and ready to feed their friends instead. With chapters like "Drinks" (i.e. how to get your night started), "Things with Tortillas," "Hardcore" (including pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for the bleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy any late-night craving and plenty of drinks to keep the party going.
Salt and Straw Ice Cream Cookbook
AvTyler Malek,J.J. Goode
Inbunden, Engelska, 2019
300 kr
Skickas
Using a simple five-minute base recipe, you can make the “brilliant” (Andrew Zimmern), “astonishingly good” (Ruth Reichl) flavors of the innovative “ice cream gods” (Bon Appétit) Salt & Straw at home. NAMED ONE OF THE BEST COOKBOOKS OF THE SEASON BY Eater • Delish • EpicuriousBased out of Portland, Oregon, Salt & Straw is the brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. They turned to their friends for advice—chefs, chocolatiers, brewers, and food experts of all kinds—and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw’s most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they’ve learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.Praise for Salt & Straw Ice Cream Cookbook“Making ice cream at home is already enough of a mental hurdle. . . . Salt & Straw is out to prove us wrong with a new cookbook . . . making crazy ice cream flavors is more than doable—it’s addictive.”—Portland Monthly “The approachable, you-can-do-this nature of the book should be all that home cooks need to try it out.”—Eater “I originally sought out this book solely because of the Meyer Lemon Blueberry Buttermilk Custard. . . . It is the greatest ice cream flavor that’s ever existed and, because it’s only a seasonal flavor in their stores, I needed the recipe so I could make it whenever I wanted.”—Bon Appétit “A cookbook dedicated to ice cream? Yes, please. This is essential reading for Salt & Straw fans.”—Food & Wine “Few of America’s many ice cream makers are as seasonally minded and downright creative as Salt & Straw co-founder Tyler Malek.”—GrubStreet
Salt & Straw Ice Cream Cookbook
AvJJ Goode,Tyler Malek
E-bok
Engelska, 2019
81 kr
Läs direkt efter köp
Salt & Straw is the ice cream brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. But that’s what made them great. They turned to their friends for advice: chefs, chocolatiers, brewers, and food experts of all kinds, and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base (really, you can make it in about the time it takes you to decide on a scoop in their shop), here are dozens of Salt & Straw’s most beloved, innovative, (and a couple of their most controversial) flavors, like Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they’ve learned, how to tap your own creativity and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.
Pok Pok
Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand [A Cookbook]
AvAndy Ricker,JJ Goode
Inbunden, Engelska, 2013
4,0 utav 5 stjärnor. Totalt antal röster:(3)
309 kr
Skickas
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.
After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country's famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker's traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it's too spicy for the American palate or too difficult to source ingredients.
Ricker shares more than fifty of the most popular recipes from Thailand and his Pok Pok restaurants—ranging from Khao Soi Kai (Northern Thai curry noodle soup with chicken) to Som Tam Thai (Central Thai–style papaya salad) to Pok Pok’s now-classic (and obsessed-over) Fish-Sauce Wings. But Pok Pok is more than just a collection of favorite recipes: it is also a master course in Thai cooking from one of the most passionate and knowledgeable authorities on the subject. Clearly written, impeccably tested recipes teach you how to source ingredients; master fundamental Thai cooking techniques and skills; understand flavor profiles that are unique to Southeast Asian cuisine; and combine various dishes to create show-stopping, well-balanced meals for family and friends. Filled with thoughtful, colorful essays about Ricker’s travels and experiences, Pok Pok is not only a definitive resource for home cooks, but also a celebration of the rich history, vibrant culture, and unparalleled deliciousness of Thai food.
Pok Pok
Food and Stories from the Streets, Homes, and Roadside Restaurants of Thailand
AvJJ Goode,Andy Ricker
E-bok
Engelska, 2013
114 kr
Läs direkt efter köp
A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.
After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country''s famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker''s traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it''s too spicy for the American palate or too difficult to source ingredients. Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy''s now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to any home cook.
POK POK The Drinking Food of Thailand
AvJJ Goode,Andy Ricker
E-bok
Engelska, 2017
81 kr
Läs direkt efter köp
A cookbook featuring the rich and varied drinking food of Thailand (and the drinks it''s consumed with), with 50 recipes and travelogue-like essays, inspired by Whiskey Soda Lounge, Andy Ricker''s Portland, Oregon, restaurant. A celebration of the thrill and spirit of Thai drinking food, Andy Ricker''s follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Just as America has salted peanuts, wings, and nachos, Thailand has its own roster of craveable snacks: spicy, salty, and/or sour, they are perfect accompaniments for a few drinks and the company of good friends. Accessible and detailed recipes like lao saparot (pineapple-infused "whiskey"), kai thawt (Thai-style fried chicken), and thua thawt samun phrai (fried peanuts with kaffir lime, garlic, and chiles) provide all the tools to create the food and the experience of Whiskey Soda Lounge at home.
POK POK Noodles
Recipes from Thailand and Beyond
AvJJ Goode,Andy Ricker
E-bok
Engelska, 2019
179 kr
Läs direkt efter köp
From chef and bestselling author Andy Ricker comes this definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home.From iconic dishes like phat thai and phat si ew to lesser-known (at least Stateside) treasures like kuaytiaw reua (boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon. In POK POK Noodles, chef Andy Ricker shares recipes for his favorites--including noodle soups, fried noodles, and khanom jiin, Thailand''s only indigenous noodle. Filled with stunning food and location photography and the thoughtful, engaging storytelling that has earned Ricker legions of fans, this book will become an instant classic for armchair travelers and lovers of Thai food and culture.
State Bird Provisions
A Cookbook
AvStuart Brioza,Nicole Krasinskim. fl.
Inbunden, Engelska, 2017
4,5 utav 5 stjärnor. Totalt antal röster:(2)
349 kr
Skickas
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" categoryThe debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
State Bird Provisions
A Cookbook
AvJJ Goode,Nicole Krasinskim. fl.
E-bok
Engelska, 2017
130 kr
Läs direkt efter köp
The debut cookbook from one of the country''s most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.

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J.J. Goode – författare

Turkey and the Wolf

Girl and Her Greens

MUNCHIES

MUNCHIES

Tacos, Tortas, And Tamales

America's Most Iconic Ice Creams

America's Most Iconic Ice Creams: A Salt & Straw Cookbook

Munchies

Salt and Straw Ice Cream Cookbook

Salt & Straw Ice Cream Cookbook

Pok Pok

Pok Pok

POK POK The Drinking Food of Thailand

POK POK Noodles

State Bird Provisions

State Bird Provisions

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