Blue Jean Chef

Author: Meredith Laurence
Publisher:
ISBN: 9780982754009
Size: 53.34 MB
Format: PDF, Mobi
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"Blue Jean Chef: Delicious Under Pressure," Meredith Laurence's second pressure cooker cookbook is full of easy, flavorful, and unexpected pressure cooker recipes, making a pressure cooker a must-have appliance. The book covers the basics of pressure-cooking as well as offers more advanced recipes for more experienced cooks. The result is delicious and the bonus is time, with all these recipes taking one third of the time of traditional cooking methods. Don't settle for the same old pressure cooker foods. Get Delicious Under Pressure. Recipes include Tortilla soup, Spinach and Three Cheese Manicotti, Hunter's Beef Stew, Pork Carnitas, Thai Coconut Mussels, Portobello Mushroom and Zucchini Moussaka, Beets and Potatoes with Bacon, Blueberry Polenta with Bananas and Maple Syrup, and Brown Sugar Bourbon Bread Pudding, including all-new chapters on Vegetarian Main Courses and Breakfast Dishes. 121 recipes, over 110 photos, 248 pages w/ index. Copyright 2015. Printed USA.

Blue Jean Chef Comfortable In The Kitchen

Author: Meredith Laurence
Publisher: Walah! Llc
ISBN: 9780982754030
Size: 45.24 MB
Format: PDF, Docs
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Meredith Laurence, the Blue Jean Chef, helps you settle into your comfort zone in the kitchen with tips, tricks, explanations of cooking techniques, and over two hundred recipes. Each chapter contains basic recipes that will give you a solid understanding of how the dish works, and four other recipes that build on that technique, but use different ingredients to create a unique and delicious meal.

Comfortable Under Pressure

Author: Meredith Laurence
Publisher: Walah! Llc
ISBN: 9780982754016
Size: 41.25 MB
Format: PDF, ePub, Mobi
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"Recipes, tips and explanations that make you feel comfortable pressure-cooking meals in a fraction of the time"--Page 4 of cover.

Air Fry Everything

Author: Meredith Laurence
Publisher: Walah!
ISBN: 9780982754047
Size: 51.25 MB
Format: PDF, ePub
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Air Fry Everything! is the ultimate cookbook that will take your air fryer to the next level, creating quick food and meals that burst with flavor and color without the added calories and fat. Created by The Blue jean Chef, Meredith Laurence, this book offers 115 all new recipes that take your fried favorites and turn them into healthy and crunchy alternatives. Recipes include Cherry Chipotle Chicken Wings, Asian Glazed Meatballs, including Korean BBQ Pork, Parmesan Chicken Fingers, Fish and "Chips," Coconut Shrimp, Roasted Vegetable Stromboli, Fried Green Beans, Mini Molten Chocolate Cakes and Fried Banana S'mores, plus much more. Meredith also provides tips and tricks to help you get the most out of your air fryer, plus how to cook your favorite frozen foods without all the added oil that goes along with deep frying.

Air Fry Genius

Author: Meredith Laurence
Publisher: Blue Jean Chef
ISBN: 9780982754061
Size: 14.82 MB
Format: PDF, ePub, Mobi
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Collects over one hundred recipes that allow readers to get the most out of their air fryer, including such offerings as fried brie with cherry tomatoes, pork taco gorditas, lemon sage roast chicken, and smashed fried baby potatoes.

Fast Favorites Under Pressure

Author: Meredith Laurence
Publisher:
ISBN: 9780982754023
Size: 75.63 MB
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Meredith Laurence, the Blue Jean Chef's Fast Favorites Under Pressure cookbook is written with the smaller household in mind. So many pressure cooker recipes are written for 6 to 8 people and work with the bigger pressure cookers, but when you're dealing with pressure-cooking, cutting a large recipe back to feed just 2 to 4 people is not always straight-forward. Fast Favorites Under Pressure does all the work for you, with every recipe guaranteed to work in a 4-quart pressure cooker. However, all of the recipes in Fast Favorites Under Pressure double easily, so if you're cooking in an 8-quart cooker, you'll have no trouble making twice as many "fast favorites." Fast Favorites Under Pressure offers more tips and tricks plus flavorful recipes--even light versions--to be even more successful with your pressure cooker. Blue Jean Chef Meredith Laurence has created over 100 recipes for the 4-Quart Pressure Cooker that will be sure to become family favorites including Chicken Alfredo Rotini, Red Wine Braised Short Ribs, Lime Shrimp with Spicy Tomato Grits and Mint Chocolate Fudge Cake with Ganache. From soups to pasta, meat to seafood, grains, vegetarian and dessert, all types of eaters will have vast choices to get a meal on the table in a fraction of the time. TABLE OF CONTENTS: * Soup and Chili: 14 recipes, such as Italian Wedding Soup, Chicken Tortilla Soup and Chipotle Chickpea Chicken Chili; * Pasta: 8 recipes, including Chicken Alfredo Rotini, Vegetarian Spinach and Squash Lasagna and Rigatoni with Italian Sausage, Sun-dried Tomato and Artichokes; * Chicken: 12 recipes, such as Chicken Breasts Florentine with Mushrooms, BBQ Pulled Chicken and Thai Peanut Chicken and Shrimp; * Beef: 11 recipes, including Osso Bucco, Dijon and Thyme Meatloaf and Red Wine Braised Short Ribs; * Pork: 10 recipes, such as Apple Stuffed Pork Chops, Asian Country-Style Ribs and Braised Pork Shoulder with Sauerkraut; * Fish and Seafood: 7 recipes, including Black Cod with Tomatoes, Potatoes and Spinach, Lime Shrimp with Spicy Tomato Grits and Salmon with Lemon Herbed Rice; * Vegetarian Main Dishes: 9 recipes, such as Red Lentil Bolognese, Chickpea, Cabbage and Tomato Stew and Great Northern Beans with Cauliflower, Fennel and Feta Cheese; * Grains and Beans: 8 recipes, including Baked Beans, Farrow Salad with Hazelnuts, Arugula and Grapes and Quinoa Rice with Almonds; * Vegetables: 13 recipes, such as Maque Choux, Hasselback Potatoes with Cheddar and Bacon and Green Beans and Carrots with Mustard Vinaigrette; * Desserts: 12 recipes, including Mint Chocolate Fudge Cake with Ganache, Reisling Poached Peaches and Crème Brûlée

Kitchen Confidence

Author: Kelsey Nixon
Publisher: Clarkson Potter
ISBN: 0770437001
Size: 70.14 MB
Format: PDF, Kindle
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Host of Cooking Channel's Kelsey's Essentials and fan favorite on season four of The Next Food Network Star, Kelsey Nixon shares the essential recipes, techniques, and tools that new home cooks need in their back pocket. A young food star and new mom, Kelsey is an invaluable friend in the kitchen to everyone settling into their first kitchen of their own. Her recipes, which are broken down into simple steps, teach readers how to cook, highlighting key tools and basic techniques everyone should know. And yet her flavors are anything but basic; Kelsey gives everyone the confidence to start with the 2.0 version of a recipe instead of the boring standards. For example, she makes her house pilaf with quinoa instead of rice, and her addictive fruit salad is a savory first course instead of a lackluster dessert. With 100 recipes and 60 color photographs, Kitchen Confidence brings home all of the energy and spirit of the Cooking Channel show of the same name, making it an excellent handbook for newlyweds, recent college graduates, and those discovering their kitchens for the first time.

Six Seasons

Author: Joshua McFadden
Publisher: Artisan Books
ISBN: 1579656315
Size: 12.21 MB
Format: PDF
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"In 225 simple, inventive recipes that celebrate all the ways to use all the parts of a vegetable at its peak, McFadden shares his passion and expertise as both chef and farmer"--Page 4 of overleaf.

Chef Paul Prudhomme S Louisiana Kitchen

Author: Paul Prudhomme
Publisher: Harper Collins
ISBN: 0062039423
Size: 25.20 MB
Format: PDF
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Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes—gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more—each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme—these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

The Book Of Greens

Author: Jenn Louis
Publisher: Ten Speed Press
ISBN: 1607749858
Size: 39.20 MB
Format: PDF, Docs
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From one of Portland, Oregon’s most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.