Some of the Best Cooking Books That Need to Be in Your Kitchen

     

    Having just graduated from university, cooking books have a firm place on my kitchen shelf. From disastrous attempts at making barely edible dishes, my time as a student has exposed me to many cooking books. Here is the top ten of the best cooking books that are invaluable to any wannabe Masterchefs out there.

    Ready… Steady… Cook!

    10. Delia’s Complete Cookery Course by Delia Smith

    This mammoth cookery book whips in at number 10. Delia Smith is very much the David Beckham of the cooking world – an institution. Her Complete Cookery Course does exactly what it says on the tin. It provides wannabe chefs with a full, comprehensive guide to creating the best dishes. With fundamental must know recipes like apple pie and Yorkshire puddings, Delia shows she is one of the masters. With mouth-watering pictures acting as a rough guide this book is a godsend for beginner chefs. No doubt a staple on your mother’s shelf, this book is perfect as a starting point in the basics of pastry making, cake baking, and roast making. A genuine triumph in the cookery book world.

    9. The New Curry Bible by Pat Chapman

    Chapman’s bible does not follow the conventional rules of cookery books but is a diamond in the rough for curry fanatics out there and the reason it has made this best cooking books list. The New Curry Bible does not simply show you the recipes but teaches you the history of curry making. It is not a book to be bought for people who want a quick fix curry. If you are one of those people I suggest you save yourself time and money and just buy a ready meal. However, if you are interested in the exquisite nature of curries, then this book teaches you all you need to know. Like any specialist cookbook, it is a little disheartening at first to encounter all of the strange herbs and spices that you know you don’t own, but the rewards from knowing these are irreplaceable. Although it may take you a while to get to grips with the fine art of balancing the spices, you will most certainly become famous amongst friends and family for the talent you will take from this beautiful book.

    8. Rick Stein’s Taste of the Sea: 150 Fabulous Recipes for Every Occasion

    As a massive lover of seafood, this book has been my Magna Carta. Rick Stein takes you on a journey around the coast and teaches you to appreciate fish in all its scaly glory. From skinning methods to filleting, this book teaches you how to prepare and cook fish to perfection. Stein writes clearly and simply and it is impossible to resist his infectious passion. With a variety of dishes that cater for absolutely every occasion, this book is a must-have for beginners and experienced fishmongers alike. The instructions are not condescending or set in stone, and leave freedom for experimentation. A truly great book by a truly great chef and teacher.

    7. Simple Chinese Cooking by Kylie Kwong

    Following the theme of specialist cooking books, Simple Chinese Cooking is an absolute must-have for anyone wanting to start a love affair with Chinese cooking. Filled with beautiful photography, this book coaches you through each dish with clear and crisp step-by-step instructions. Usually, when faced with a specific cookbook, there seems a never-ending list of ingredients that appear to exist in outer space, but this book has essentials that can be bought and found easily in local grocery stores. Not only is this book a great guide, but it is also incredibly exciting as each week you can watch yourself develop and gain confidence with once seemingly difficult dishes. From steamed cod to sweet and sour pork, Kwong’s recipes will have you burning all your Chinese takeaway menus from the get-go.

    6. Jamie’s 30 Minute Meals by Jamie Oliver

    There can be no such thing as the best cooking books list without Mr. Oliver, of course. One of the things I love most about almost all of Jamie Oliver’s cookbooks is their beautiful and impeccable presentation. They are not endless pages of lines and lines of writing but are instead filled with bright, colorful, and delectable pictures, as well as no-nonsense recipes. In his 30 Minute Meals, Jaime shows you that once and for all cooking does not have to be a stressful and laborious affair. Jamie’s 30 Minute Meals is amazing for working people for whom time is money, and of course, students who wish to spend a minimum amount of time cooking and maximum amount of time… studying. Not only is it wonderfully organized with a designated section for starters, mains, and desserts, but there are numerous vegetarian recipes scattered inside, making this book literally for every type of chef.

    5. The Best Recipes in the World by Mark Bittman

    After his debut cookbook How to Cook Everything became an international sensation, Bittman is back to teach you it is easier than you thought to cook recipes from all around the world. With no unnecessary embellishments, Bittman gently leads you on a culinary round the world trip that will leave your taste buds in a state of euphoria. The best aspect of Mark Bittman’s The Best Recipes In The World whilst you may never get round to cooking everything inside, the dishes you do make will leave you feeling inspired to take dishes you already cook and turn them on their head. Although it can be overwhelming to face so many recipes in one book, I urge you to add this to your collection. It is timeless and will only help to increase your knowledge of food.

    4. Gordon Ramsay’s Secrets by Gordon Ramsay

    In this incredible and not too badly priced book, Gordon Ramsay lets you in on a few secrets that have made him the world-renowned chef that we have all come to love. With a huge collection of recipes from poultry to fish and desserts to soups, this cookbook lets you in on inside info that will have friends and family thinking you are a bonafide kitchen guru. The recipes are simple and effective and Ramsay has even added flourishes of his own, such as useful tips on presenting dishes. If you have a passion for cooking or would love to learn more, this is the book that teaches you not just to cook but how to become a chef. These tips help to make cooking a truly enjoyable experience and will boost your confidence to be adventurous not only in cooking but also in eating as well.

    3. The Complete Book of Sushi by Hideo Dekura

    As a confessed sushi addict this book is incredible – the pages are almost edible. It combines the modern with the traditional and allows you to get to grips with this difficult Japanese style of cooking. Although not to everyone’s taste, this book teaches you the secrets behind making that difficult sticky rice and how to present your sushi in wonderful ways. The most interesting thing about Dekura’s book is the way it advances from simple to expert. This allows you to move gradually at your own pace and also sets little targets within the book. Whilst there are other books on the market such as Yo Sushi’s, it is Dekura’s book that stands out of the crowd. With gorgeous photography, it inspires with a mere flick of the page, and unlike its contemporaries has clear and simple instructions. A must-have for any sushi fan and it also makes a great present.

    2. Wahaca – Mexican Food At Home by Thomasina Miers

    This book comes in at number two of this best cooking book top ten and is a must-have for any frequent Wahaca customer. It was only recently published and plunges you straight into the vibrant and tasty world of Mexican street food. One thing that did surprise me was the breakfast section, and I have to admit I have been thoroughly converted to a Mexican way of eating in the morning. Full of beautiful pictures and written in an accessible and friendly way, this book does exactly what the title states and brings Mexican food straight into your kitchen. Miers has done the research required for such an exquisite book, and the information about Mexican chilies is invaluable. An excellent book for cooking meals for friends and a great equivalent to BBQ parties.

    1. Jaime does… by Jaime Oliver

    In at number one is Jaime does. In this book, Jaime travels through foodie hotspots such as Spain, France, and Morocco to find innovative recipes. The book is beautifully presented (like all of Jaime’s books) and has wonderful pictures of his travels alongside the amazing pictures of his food. Each country has an introductory paragraph that explains the culture and food he came into contact with, and then in very simple language and an ever friendly tone, Jaime guides you through a range of dishes. From light bites such as patatas bravas to the more complex dishes like the steak tartare, Jaime’s tone never condescends you like the amateur chef. This book not only provides great enjoyment as a teaching tool but is also nice to flip through now and again to behold the location shots of his food journey. Overall a very deserving winner of this Best Cooking Books list. Delicious!

    This is by no means the only ten cookbooks I think you should own. There are many other brilliant cookbooks out there for beginners such as The Student Cookbook by Sophie Grigson. This is superb for amateur chefs who simply do not have the time to cook elaborate meals every day and are after recipes for both real cooking and convenience cooking. Then for more adventurous chefs who are willing to get inventive and scientific in the kitchen, there is Heston Blumenthal’s brilliant book The Fat Duck Cookbook, which combines vivid illustrations and wacky recipes for a truly great cooking experience. Overall, the ten books that compose this best cooking books list all offer friendly, easy to follow guidance which enables you to not only enjoy them as books but also enjoy them as learning tools that will one day make you the king of the kitchen.

    Bon, Appetit ladies and gents.

    Source by Nicola Borasinski

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    Spicy Mexican Fish Salad Using Fresh Red Snapper and Fresh Vegetables

     

    This is a Spicy Mexican fish salad recipe using a red snapper and some of the freshest ingredients anywhere. The colorful vegetables, as well as the Mexican dressing, make this a deliciously wonderful light entree and a meal in itself.

    This salad recipe works best if you use a quality Spanish extra-virgin olive oil. If you have a hard time finding the Spanish variety, use another quality extra-virgin oil.

    1 cup Mexican beer

    2 cups of water

    2 bay leaves

    12 whole black peppercorns

    1/2 teaspoon salt

    1 pound red snapper fillets

    3 ears fresh corn

    2 medium ripe tomatoes, cut in thin wedges

    1/2 yellow or green bell pepper, cut in thin wedges

    1/2 fresh poblano chile, cut in thin strips

    2 fresh jalapenos, finely minced

    3 green onions (include some of the tops), thinly sliced

    1/4 cup hot green salsa

    Juice of 1/2 fresh lime

    1/4 cup extra-virgin Spanish olive oil

    Juice from pickled jalapeno chiles

    2 tablespoons minced cilantro leaves

    In a large saucepan, combine the beer, water, bay leaves, peppercorns, and salt. Bring the mixture to boil, then add the red snapper fillets. Turn off the heat, cover, and let the fish cool for about 15 minutes. This gentle cooking method keeps the snapper intact and prevents crumbling.

    Meanwhile, cook the fresh corn in boiling water until tender. Drain, then cut the kernels from the cobs. Combine the corn, tomatoes, bell pepper, poblano chile, jalapenos, and green onions. Set aside.

    Prepare the dressing: Whisk together the salsa, lime juice, and olive oil. Taste and adjust the heat to your taste by adding more salsa, if desired, or add some of the pickled jalapeno juice.

    Toss the dressing with vegetables and place the mixture in a large salad bowl. Drain the snapper, then gently flake and scatter it around the edge of the bowl. Sprinkle the cilantro over the top.

    Source by Billy Bristol

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    Metabolic Cooking – Fat Loss Cookbook

    Product Name: Metabolic Cooking – Fat Loss Cookbook

    Click here to get Metabolic Cooking – Fat Loss Cookbook at discounted price while it’s still available…

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    The Wonderful World of Sushi

     

    Unless you live in a cave somewhere in Saskatchewan, you’ve probably noticed the recent trend of sushi restaurants popping up all over the major cities of the world (no offense to anyone living in Saskatchewan, of course). The raw fish craze has become the subject of countless restaurant reviews and uber-trendy “it” spots giving the Japanese staple food quite a bit of attention. These eateries with chic décor, dim lighting, and intricately designed, square-shaped plates charge a pretty penny for all things raw.

    History

    So what’s the big deal about sushi? If you live in the Far East, sushi is nothing special. Their cultural staples of rice and fish make sushi a very unremarkable phenomenon. The concept of sushi dates back to a very practical purpose in 7th Century China when fish needed to be preserved for long periods. Previously, the fish had been packed in salt, which helped ferment the fish over a few months. But who wants to wait for months just to have a piece of salty fish?

    In time, it was discovered that fish could be preserved just as well by rolling the fish in rice that had been soaked in vinegar. Not only was this tastier, but it allowed the fish to ferment in a matter of days rather than months. Once the fish was ready, the rice was usually discarded, but with drought and food shortage, people began eating the rice and the fish together for the nutrients.

    Chef Yohei is credited with originating the first types of sushi in the 1800s when he served fish wrapped in rice to his friends at a dinner party. He created two styles of sushi named after two cities in Japan: Edo (present-day Tokyo) and Osaka. The sushi that came from Osaka is most akin to what you’d be served at a sushi restaurant today, as they were known for blending rice with many different ingredients, especially fish, to form a decorative presentation. They also took advantage of the rich variety of seafood and fish in the area by placing a small piece of fish on a pad of seasoned rice to create nigirizushi. Today’s sushi chefs have come a long way since Yohei’s time, but they still use the same techniques and principles when constructing their rolls.

    Sushi Sophistication

    Even if you’ve heard about sushi and you think it sounds interesting, it can be intimidating to visit a sushi restaurant without knowing how to order. Let’s start with the menu:

    You have some choices as to how you’d like your sushi to look:

    – Nigri – a small piece of fish placed on a mound of rice, often secured with a small band of nori or seaweed. Some restaurants place a bit of wasabi in between the rice and the fish for added flavor.

    – Maki – probably the most recognizable form of sushi, the ingredients are rolled inside rice and nori and cut into bite-size pieces.

    – Temaki – cone-shaped hand rolls that include a great deal of fish and other ingredients wrapped in a large piece of nori. Because they are so large, they are eaten with hands rather than chopsticks.

    Once you’ve decided what form your sushi should take, it’s simply a matter of choosing ingredients. Modern sushi restaurants in the United States pride themselves on creative rolls with interesting ingredients, so it pays to be adventurous. Below are some of the most popular types of nigiri that will help you translate the menu from Japanese to English:

    Magura = Tuna

    Tai = Red Snapper

    Awabi = Abolone

    Hirame = Halibut

    Saba = Mackerel

    Ikura = Salmon Roe

    Toro = Fatty Tuna

    Ika = Squid

    Mirugai = Giant Clam

    Hamachi = Yellow Tail

    Ebi = Shrimp

    Uni = Sea Urchin

    Tako = Octopus

    Sake = Smoked Salmon

    Unagi = Eel

    Anago = Sea Eel

    Kani = Crab

    Tomago = Egg

    Not a fish fan? There are plenty of vegetarian rolls and other dishes. A very popular vegetarian dish is inari, which consists of a thin piece of fried tofu stuffed with sushi rice. It’s quite tasty and a great choice for anyone.

    While waiting for the meal, you can prepare your chopsticks. Some restaurants may have reusable chopsticks, which don’t require any preparation, but most places will have wooden chopsticks that need to be broken apart. You may want to rub the sticks together after they have been broken to remove any splinters. When you are not using your chopsticks, lean them on the provided rest or the soy sauce dish. Still, asking for the kiddy chopsticks with the rubber band attaching them at the top? Check out the instructions at eHow.com and make yourself learn once and for all.

    The sushi will arrive at the table on some sort of wooden plank or a long dish. You may want to pour some soy sauce into your small dish (low-sodium is usually available upon request) to serve as a dipping sauce for the sushi. Accompanying the sushi will be two small mounds of Japanese condiments:

    – Wasabi – known as Japanese horseradish, the green pasty lump is quite spicy and made from the root of the wasabi plant. Many people mix it in with their soy sauce to add a spicy kick to their sushi when they dip. A very small amount, usually one chopstick-full provides more than enough space for a small dish of soy sauce.

    – Ginger – this sweet, pickled condiment is used as a digestive aid or to cleanse the palate after the meal or in between rolls.

    There’s no end to the types of sushi that can be created, so take your time ordering and try new things. Ask for any specials or what the sushi chef recommends and you’ll get the best of the best.

    I Want to be a Sushi Chef

    Sushi-making is undoubtedly an art, but crudely formed rice rolls are supposed to be relatively simple to make. Impress dinner guests with your new talent, but do a few practice rounds before you get to the real thing. It takes a while to get the knack.

    The process itself is not hard, but it is difficult to explain without a visual aid. The best step-by-step instructions with pictures that I could find were at IMakeSushi.com. Their basic sushi-making directions are simple and easy to follow, which include a standard roll, inside-out roll, and nigiri. The site also has instructions on how to make more complicated rolls if you get adventurous.

    Copyright © 2006 Ampere Media LLC

    Source by Maxine Glass

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    The Ultimate Cookbook Collection on CD

     

    Click here to get The Ultimate Cookbook Collection on CD at a discounted price while it’s still available…

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    10 Utensils Common In Food Preparation In Africa

     

    There are utensils in food preparation and in cooking that are unique to Africa. Here are a few!

    1. Cooking Pot

    In modern Africa, many families have switched to using cooking utensils made of metallic, ceramic, and other materials, especially when using modern cooking fires such as electric or gas fires. However, the traditional earthenware cooking pot remains a favorite for many.

    The traditional cooking pot is made of clay and then fired in a kiln. The processes involved in producing a cooking pot and a water pot are different since a water pot only needs to keep water cool and not withstand the fire.

    The traditional cooking pot is often used over an open fire, such as a wood fire, or at a hearth, or over a charcoal burner. The earthy smell of the cooking pot lends a unique flavor to the food. Fresh beans or meat simmered in a pot have quite a different flavor to when cooked in a metallic saucepan.

    The insulator qualities of the clay pot also slow down the cooking process, which further enhances the flavor of the food.

    2. Mortar and Pestle

    A mortar and pestle used to be standard equipment in many African households, and often still are. A mortar and pestle were used when pounding grain such as millet or sorghum to separate the chaff from the grain.

    In western Africa, cooked yam or cocoyam is also pounded into foo-foo. In Uganda, roasted groundnuts are pounded into modii paste, while raw groundnuts are pounded into ebinyewa groundnut powder.

    The Africa mortar and pestle are large for heavy-duty pounding, differing from their counterpart common in western cooking, which is a small utensil for gently rubbing spices.

    3. Mingling Stick

    Most African kitchens have a mingling stick, or indeed a whole collection of them. They are made of wood and come in all sizes and many different shapes. The most common is the wooden mingling stick with a flat head, used to stir food, but more often to mingle posho, ugali or kuon – maize meal or millet meal bread.

    Every woman has a favorite mingling stick, which she claims produces the best results!

    4. Gourd

    In many communities, a gourd is a special and very handy utensil. A gourd is a climbing plant, which produces a long or round fruit. When this fruit matures and dries, it makes a very useful container. A ripe gourd is often brown or golden. The woody inside is then hollowed out and cleaned.

    The Kalenjin of western Kenya use their gourds to ferment milk in. And of course, every woman has her favorite gourd.

    When a gourd is cut lengthwise into two, one then has two calabashes, which are very useful for serving drinks. The clean, woody smell of drinking water in a calabash is unique. In northern Uganda, visitors were often served homemade beer in calabashes.

    Several ethnic communities in Africa also use calabashes as musical instruments, including the Acoli of northern Uganda and communities in western Africa, such as in Mali.

    6. Winnowing Tray

    A winnowing tray – or several – is still a treasured utensil in many African homes. A winnowing tray is woven out of reeds and is useful for sorting grain. After pounding or threshing, maize, millet, sorghum, rice, simsim, and groundnuts are then winnowed in a tray to separate the grain from the chaff.

    In some communities, special reed trays are also used to serve food for festive occasions.

    7. Grinding Stone

    In many communities, grinding stone was the centerpiece in the kitchen. Some homesteads had a grinding hut or house, where various grinding stones of various sizes were housed, for grinding millet, sorghum, or modii. Grinding stones have gradually been replaced by mills.

    8. Knives

    Like in any other cuisine, knives are important in African food preparation too. However, traditional knives differed from modern ones. In Uganda for example, a short, double-edged knife was popular for peeling matoke – cooking banana – and for scaling fish or skinning slaughtered animals.

    9. Sieve

    Every cuisine in the world uses sieves. Sieves in Africa are now mostly made of metal or plastic. Traditionally, they were woven out of soft reeds. They were used to sieve the flour, or beer, before serving it.

    10. Shards

    In many homes, shards from broken pots and broken calabashes were valued utensils. In the Acoli culture, for example, calabash shards were treasured for smoothing out millet bread before serving. Nothing did quite as well as a piece of broken calabash. And of course, every woman had her favorite shards!

    Winnowing trays, mingling sticks, gourds, sieves, calabashes, and cooking pots were and still often are included in the gifts a new bride receives to set up her household.

    As new foods and new methods of food preparation establish themselves on the continent, new utensils will also replace the old ones. Indeed, the new labor-saving devices are welcome everywhere.

    However, one cannot always quite deny the charm of the traditional African cooking utensils.

    Source by Lamaro Schoenleber, Ph.d

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    Hāngi Guide – ‘How To Cook a Hāngi the Traditional Maori Way’

     

    Click here to get Hāngi Guide – ‘How To Cook a Hāngi the Traditional Maori Way’ at discounted price while it’s still available…

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    Cooking on the Light Side – By: Dr Thienna Ho, Ph D – Book Review

     

    Everyone wants to look and feel good. “Cooking on the Light Side: Smart Recipes for Bright Skin and Vitality” is a revolutionary cookbook that blends health, nutrition, and beauty all in one package. Dr. Thiênna Ho writes in a truly modern style, not like The Joy of Cooking that mom used to own. Meet the new and improved cookbook that is in tune with the needs of the contemporary society we are living in. It is a visual feast for all of your senses. The photographs are stunning, the recipes are simple to understand, and the tips are very helpful.

    Learn from the world’s leading expert in nutritional skincare health. Thiênna Ho, Ph.D., has created a diet plan with foods high in sulfur to enhance beauty, health, and well-being. I discovered a lot of information regarding sulfur; it is an essential mineral that provides the body with many fundamental building blocks. She writes about all of the benefits including the “detoxifying” effects on the cells within the human body. She further explains in her book that sulfur aids in healthy skin production and reduces fine lines and wrinkles. It also has been linked to possible anti-cancer effects. Because of the oxygenation of the cells and tissues, which creates an aerobic environment, cancer cells cannot survive. There are many other benefits regarding sulfur mentioned in this remarkable cookbook and she furthermore provides an extensive list of all sulfur-rich vegetables.

    I found Dr. Thiênna Ho’s recipes to be deliciously scrumptious and satisfyingly nutritious without tasting healthy. There are so many wonderful recipes to choose from. Coconut-Banana Shirataki Porridge would make a wonderful breakfast, I can’t wait to try. Anything with coconut grabs my attention like Coconut Chicken and Bean Soup, or White Bean Coconut Cake. Although coconut isn’t the predominant ingredient in her recipes she is diversified in what she chooses for her recipes. There is an extensive list of healthy recipes categorized into breakfasts, salads, soups, sandwiches, dinners, steamed bread, cakes, pies, and pastries. Dr. Thiênna Ho has also included her 30-day diet plan: Experience renewed vigor and amazing skin in just 30 days! Also, revealed for the first time: How Bruce Lee’s diet helped him become a martial arts legend. I found the recipe index is quite helpful as are the menu suggestions.

    Thiênna Ho has carefully chosen the ingredients for flavor, nutrition, and ease of preparation, yielding some very appealing entrées. She gives you marvelous tips throughout her book such as to choose less ripe fruit over riper, and choose raw or uncooked whenever possible. Make sure to avoid deep dark green leaves. Dr. Thiênna Ho recommends steaming as a healthy alternative to cooking and can be a healthy substitute instead of frying, grilling, or broiling a sausage for example.

    My commendations go out to Dr. Thiênna Ho for creating “Cooking on the Light Side: Smart Recipes for Bright Skin and Vitality” and giving us the alternative to healthier eating, not only by using sulfur-rich foods but also using unprocessed pure ingredients. The recipes are simple and all the ingredients may be purchased at any local grocery store if they aren’t already in your pantry. Thank you, Dr. Thiênna Ho. I’m grateful for your recipe book. Dr. Thiênna Ho was able to break four Guinness World Records after 40. She contributes her physical stamina to her diet, which has not only helped her succeed in life but has made her a healthy more vibrant person. I encourage everyone to read this book and reap the benefits. What a delicious read!

    Source by Nicole Sorkin

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    New Cookbooks – Recipe & Cooking Niche

     

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