Chef Michael Smith S Kitchen Download Ebook PDF Epub Online

Author : Michael Smith
Nicole Winstanley
Publisher :
Release : 2012-10-30
Page : 288
Category : Cooking
ISBN 13 : 9780670066919
Description :


Provides one hundred of the author's recipes, including caramel apple "flipjack," pan-seared scallops with house wine sauce, beer-braised beef short ribs, and gruyáere mashed potatoes.


Author : Michael Smith
Publisher : North Vancouver, B.C. : Whitecap
Release : 2005
Page : 176
Category : Cooking
ISBN 13 : 9781552857168
Description :


Delicious meal ideas, kitchen insights, and dozens of recipes from one of Canada's favorite TV chefs.


Author : Michael Smith
Publisher : Penguin Canada
Release : 2014-08-05
Page : 288
Category : Cooking
ISBN 13 : 0143192949
Description :


Wondering what to make for dinner that everyone in the family will enjoy? Looking for simple and delicious recipes to make for breakfast, school lunches, and weekday dinners when you are short on time? Want to make mealtime fun and get your family involved in the kitchen? Stress no more: Michael Smith is ready to save your day! Michael is his family’s cook and has been creating delicious, healthy meals for them for years. Now he’s here to help you make—and enjoy—great-tasting dishes while you satisfy even the pickiest eaters in your family. Try some of Michael’s favourites, such as: · Weekend Pancakes · Nacho Burgers · Old World Chicken Cacciatore -Special Shrimp Fried Rice · Tortilla Lasagna · Boston Cream Cupcakes


Author : Michael Smith
Publisher : Penguin
Release : 2016-09-06
Page : 288
Category : Cooking
ISBN 13 : 0735232709
Description :


Chef Michael Smith keeps cooking real with over 100 simple recipes packed with healthy, wholesome ingredients! Real food is easy to make, delicious and good for you. Michael Smith, a passionate advocate for healthy homemade meals enjoyed around the kitchen table, knows what it takes to keep cooking simple and chock-full of natural, wholesome ingredients. In Real Food, Real Good, Michael shares more than 100 brand-new recipes with ingredients that are great choices for a healthy lifestyle. Real Food, Real Good is a fantastic way to approach everyday cooking—simple, good-for-you food. Full of fresh flavours and whole foods, you’ll feel great starting your morning with dishes like wholesome Coconut Waffles with Lime Mango Yogurt, Veggie Skillet and Ancient Grain Granola Parfaits with Maple Blueberries and Yogurt. Inside you’ll also find plenty of soups, salads and main dishes like Coconut Curry Sweet Potato Soup, Roast Chicken and Kale Hand Pies, Root Vegetable Beef Stew, Zucchini Chia Lasagna and Beefy Lentil Meatloaf. And, best of all, there’s always room for the occasional treat when eating real food, whether it’s Whole Wheat Honey Cookies or Mocha Squares with Dark Chocolate Ganache. Real Food, Real Good includes Michael’s quick and easy strategies, tips and common homemade staples to help you keep your cooking delicious and full of real food every day!


Author : Michael Smith
Publisher : Penguin
Release : 2015-09-01
Page : 288
Category : Cooking
ISBN 13 : 0143196146
Description :


Cooking ahead is not only easy and affordable, it's a great way to save time and eat well! Life is busy and sometimes it's a challenge to get a healthy home-cooked meal on the table. Want to avoid the time pressure of cooking from scratch every day? Looking for fresh ways to save time in the kitchen and still turn out great-tasting meals? Michael Smith knows what you are up against and is here to help you keep time on your side in the kitchen. Make Ahead Meals is packed with over 100 time-saving recipes, including soups, stews, slow cooker favourites, casseroles, and more that take the stress out of cooking. You'll quickly discover it's easy to be a super-cook turning out wholesome meals in your own kitchen. You'll impress family and friends with make ahead dishes like Potato Bacon Cheddar Skillet, Beef Barley Kale Stew, Crockpot Chicken, Barley and Leeks, El Paso Shepherd's Pie, Chipotle Chicken Enchiladas, Fruit Muffins, and Orange Vanilla Pound Cake. Inside you'll find lots of recipes with plenty of ways to cook ahead, from prepping dishes so you can finish them in minutes when needed, to making full meals in advance and freezing them for later. Every recipe features ideas and tips on how to cook ahead to save time when you really need it, along with specific storage instructions. You don't need hours to make great-tasting, healthy meals. Prepping or cooking ahead is the best way to save time and reduce the pressure when you are short on time!


Author : Michael Smith
Publisher : Penguin Canada
Release : 2013-09-03
Page : 272
Category : Cooking
ISBN 13 : 014319044X
Description :


Chef Michael goes back to basics—with a twist! Back to Basics features 100 simple and delicious classic recipes, ingredients, and cooking techniques. And in every recipe, Chef Michael shows how easy it is to add a twist or two to your cooking. You’ll never get stuck making a dish just one way! Chock full of mouth-watering photography to inspire you, Back to Basics is all about Chef Michael’s simple approach to cooking basics. Once you under­stand the elements behind a dish, you can then stir your own personality into your cooking. You’ll see how easy it is to impress family and friends in your own kitchen. And once you know the basic rules, you can break them. Chef Michael’s passionate commitment to cooking simple, classic recipes will inspire and guide you to lots of great new flavours in your kitchen!


Author : Michael Smith
Publisher : Penguin Canada
Release : 2012-09-04
Page : 288
Category : Cooking
ISBN 13 : 0143186620
Description :


Fast Flavours is all about making great meals in minimal time. Full of flavour, these fast and simple recipes will get you cooking every day of the week without spending too much time in the kitchen. Packed with 110 mouth-watering recipes, Fast Flavours gets you through a busy week with simple, speedy meals and shows you how to slow it down when you have more time on your hands. Try Chef Michael's quick favourites such as Grilled Cheddar Bacon Sandwiches or Sunrise Smoothies. Surefire hits include Old School Smashburgers, Three Speed BBQ Pork Stew, Pan-Rushed Chicken Breasts with Grainy Mustard Apple Chutney, Stovetop Mac and Cheese, and easy-to-make desserts that everyone will enjoy like Sweet and Spicy Snowballs and Chocolate Doughnut Pudding. In no time, Chef Michael will show you how to cook as easily and as quickly as possible, so you will be turning out fabulous dishes in your own kitchen.


Author : Michael Gibney
Publisher : Ballantine Books
Release : 2014-03-25
Page : 240
Category : Biography & Autobiography
ISBN 13 : 0804177880
Description :


NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. Praise for Sous Chef “This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton “[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review “A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain “A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today “Vibrantly written.”—Entertainment Weekly “Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast “Reveals the high-adrenaline dance behind your dinner.”—NPR


Author : Michael Smith
Publisher : Penguin Books Canada
Release : 2013-09-03
Page : 272
Category : Cooking
ISBN 13 : 9780143184102
Description :


Michael Smith goes back to basics with a twist! Michael Smith has been passionate about cooking simple, great-tasting food since his mom first introduced him to cooking at an early age. Since then, Michael has become one of Canada's most successful cookbook writers and a hugely popular celebrity chef on Food Network Canada. But, never far from his own home kitchen, it's the time-tested basic recipes that he regularly cooks for his family. In Back to Basics, Michael shares 100 sure-fire classic recipes, tips, and cooking techniques. And, in every recipe he shows how easy it is to add a twist or two to your cooking. Chock full of mouth-watering photography to inspire, Back to Basics is Michael's simple approach to cooking basics that he wants to share with every home cook. Once you understand the basics behind a recipe, you can then stir your personality into your cooking. You'll see how easy it is to impress family and friends in your own kitchen. And, once you know the basic rules, you can break them. You'll never get stuck making a dish just one way! Inside, you'll find Michael's favorite classic recipes like Crispy Crusty Chicken Strips with Global Dips, Beef Pot Pie with Cheddar Biscuit Crust, Bacon Roast Pork Tenderloin, Tomato Basil Crusted Whitefish, Goat Cheese Gnocchi with Sage Butternut Squash Sauce, and Bacon & Blue Cheese Risotto. And, no meal is complete without dessert, so try making classic sweet treats like Pumpkin Pie Tarts, Apple Cinnamon Fritters and Peanut Butter Brownies. Michael's passionate commitment to cooking simple classic recipes will inspire and guide you as you impress yourself in your own kitchen. Enjoy!


Author : Ellen Whitaker
Colleen Mahoney
Publisher : Taunton Press
Release : 2001
Page : 231
Category : Architecture
ISBN 13 : 9781561585342
Description :


Professional chefs design their own kitchens, emphasizing efficiency, comfort, and style to serve up the twenty-six "dream kitchens" in this unique book. Reprint.


Author : Kimberly Witherspoon
Andrew Friedman
Publisher : A&C Black
Release : 2010-12-15
Page : 288
Category : Cooking
ISBN 13 : 1408820536
Description :


In this raucous new anthology, thirty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to butting heads with a crazed chef to witnessing security guards attacking hungry customers, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food - or the men and women who masterfully prepare it.


Author : Jennifer Segal
Publisher : Chronicle Books
Release : 2018-04-24
Page : 304
Category : Cooking
ISBN 13 : 1452156220
Description :


Washington Post Bestseller! — Jenn Segal’s Family-Friendly Healthy Cookbook If you’re a fan of Chrissy Teigen, Skinnytaste, Pioneer Woman, or Oh She Glows cookbooks, you’ll love Once Upon a Chef Become the favorite family chef: Once upon a time Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried-and-true chef skills with delicious, fresh, and approachable ingredients for family-friendly meals. In Jenn's book she shares 100 recipes that will up your kitchen game while surprising you with their ease. With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. The healthy cookbook for every meal of the day: Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles Simple soups, salads, and sandwiches for ideal lunches (try the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches) Entrées the whole family will love like Buttermilk Fried Chicken Tenders Tasty treats for those casual get-togethers like Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover's Birthday Cake If you have used recipes from Magnolia Table or Smitten Kitchen, you will want to own Once Upon a Chef: Flip through the pages of this book, and you'll want to make every recipe—whether it's an easy family dinner your kids will love, an indulgent dessert for someone special, or fun cocktails and appetizers for your friends. This is the book you'll turn to again and again, and with Jenn by your side in the kitchen, every meal will taste like the best night out!


Author : Bobby Flay
Stephanie Banyas
Publisher : Clarkson Potter
Release : 2019-09-24
Page : 256
Category : Cooking
ISBN 13 : 0385345925
Description :


NEW YORK TIMES BESTSELLER • With 165+ recipes, Bobby Flay opens up his home and shares his bold, approachable style of cooking for family and friends, along with his no-nonsense, essential advice for home cooks. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND FOOD NETWORK Welcome to Bobby's, where powerhouse flavors rule the day. In his most personal cookbook yet, Bobby shares over 165 bold, approachable recipes he cooks at home for family and friends, along with his well-earned secrets for executing them perfectly. Everyday favorites--from pan-seared meats and hearty pastas to shareable platters of roasted vegetables, bountiful salads, and casual, homey desserts--go bigger and bolder with Bobby's signature pull-no-punches cooking style. Expect crowd-pleasing classics taken to the next level with exciting flavors, such as Spanish-style shrimp and grits, pumpkin pancakes with apple cider syrup, and sticky-savory-sweet Korean BBQ chicken. Riff on go-to dishes just as Bobby does with his master recipes for essentials, along with creative variations that take the base recipe in a range of directions to suit your mood, such as crispy bacon glazed with pomegranate molasses, deviled eggs topped with fried oysters, and mussels steamed in a heady green curry broth. With Bobby by your side, cooking at home just got a lot more exciting.


Author : Michael Symon
Douglas Trattner
Publisher : Clarkson Potter
Release : 2019
Page : 256
Category : Cooking
ISBN 13 : 1984825534
Description :


When Michael Symon found out he had rheumatoid arthritis and external lupus, he suspected that what he ate--or didn't eat--could make a profound difference in how he felt. So he committed to a food reset on The Chew--no red meat, white flour, sugar, dairy, or alcohol. He recorded his results using social media to share his experience with his hundreds of thousands of fans--and what happened next was incredible--after a few days, he felt amazing.Michael discovered that dairy, sugar, and processed flours are his triggers, and that by avoiding them, his inflammation essentially vanished. Viewers connected with his journey and asked him to share his recipes. From Ginger and Chile-Roast Chicken to a dairy-free Mac and Cheese, Spaghetti Squash with Arugula Pesto to an Apple and Cherry Oat Crisp, Michael came up with more than 125 incredible recipes to satisfy his cravings without aggravating his body. The recipes in Fix It with Foodprovide guidance to both identifying food triggers and creating a meal plan that works around whatever ingredient causes your discomfort.


Author : Michael Ruhlman
Publisher : Penguin
Release : 2006-05-18
Page : 352
Category : Biography & Autobiography
ISBN 13 : 1101201657
Description :


The author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as "the greatest living writer on the subject of chefs, and on the business of preparing food." In The Reach of a Chef, Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.


Author : Amy Chaplin
Publisher : Shambhala Publications
Release : 2014-10-21
Page : 400
Category : Cooking
ISBN 13 : 0834830299
Description :


Imagine you are in a bright, breezy kitchen. There are large bowls on the counter full of lush, colorful produce and a cake stand stacked with pretty whole-grain muffins. On the shelves live rows of glass jars, all shapes and sizes, containing grains, seeds, beans, nuts, and spices. You open the fridge and therein you find a bottle of fresh almond milk, cooked beans, soaking grains, dressings, ferments, and seasonal produce. This is Amy Chaplin’s kitchen. It is a heavenly place, and it is this book that will make it your kitchen too. With her love of whole food and knowledge as a chef, Amy Chaplin has written a book that will inspire you to eat well at every meal, every day, year round. Part One lays the foundation for stocking the pantry. This is not just a list of ingredients and equipment; it’s real working information—how and why to use ingredients—and an arsenal of simple recipes for daily nourishment. Also included throughout the book is information on living a whole-food lifestyle: planning weekly menus, why organic is important, composting, plastics versus glass, filtered water, drinking tea, doing a whole-food cleanse, and much more. Part Two is a collection of recipes (most of which are gluten-free) celebrating vegetarian cuisine in its brightest, whole, sophisticated form. Black rice breakfast pudding with coconut and banana? Yes, please. Beet tartlets with poppy seed crust and white bean fennel filling? I’ll take two. Fragrant eggplant curry with cardamom basmati rice, apricot chutney, and cucumber lime raita? Invite company. Roasted fig raspberry tart with toasted almond crust? There is always room for this kind of dessert. If you are an omnivore, you will delight in this book for its playful use of produce and know-how in balancing food groups. If you are a vegetarian, this book will become your best friend, always there for you when you’re on your own, and ready to lend a hand when you’re sharing food with family and friends. If you are a vegan, you can cook nearly every recipe in this book and feed your body well in the truest sense. This is whole food for everyone.


Author : Charmian Christie
Publisher : Harper Collins
Release : 2014-08-26
Page : 240
Category : Cooking
ISBN 13 : 1443418676
Description :


The Messy Baker offers food made and enjoyed in a kitchen not unlike your own. Charmian Christie has worked in many professional kitchens, perfecting baked goods, but prefers the realities of a home setting to a stainless steel “test” kitchen every time. It just makes things taste better! There is nothing trendy or artful about real baking; it’s honest, sticky, humble and moreish. The Messy Baker is an antidote to the precious perfectionism of today’s baking where every cookie on the plate is just like the next, each layer of cake is exactly the same height, and impeccably scalloped pie crusts dare you to cut into them. To the uninitiated, all this fastidious, spotless baking is intimidating. The rest of us, out here in the real world, cook and bake in space-challenged kitchens where floors aren’t always waxed and there’s cat hair to consider. Lopsided cookies and interestingly shaped pies are the norm, and in The Messy Baker they are celebrated. Recipes here are down to earth, incredibly delicious, and often rather pretty. In chapters such as “Smudgy”, “Crumbly”, “Flaky” and “Drippy”, The Messy Baker redefines perfection, on achievable terms.


Author : Chris Smith
Publisher : Chelsea Green Publishing
Release : 2019-06-10
Page : 272
Category : Cooking
ISBN 13 : 1603588086
Description :


With recipes for gumbos and stews, plus okra pickles, tofu, marshmallow, paper, and more Chris Smith’s first encounter with okra was of the worst kind: slimy fried okra at a greasy-spoon diner. Despite that dismal introduction, Smith developed a fascination with okra, and as he researched the plant and began to experiment with it in his own kitchen, he discovered an amazing range of delicious ways to cook and eat it, along with ingenious and surprising ways to process the plant from tip-to-tail: pods, leaves, flowers, seeds, and stalks. Smith talked okra with chefs, food historians, university researchers, farmers, homesteaders, and gardeners. The summation of his experimentation and research comes together in The Whole Okra, a lighthearted but information-rich collection of okra history, lore, recipes, craft projects, growing advice, and more. The Whole Okra includes classic recipes such as fried okra pods as well as unexpected delights including okra seed pancakes and okra flower vodka. Some of the South’s best-known chefs shared okra recipes with Smith: Okra Soup by culinary historian Michael Twitty, Limpin’ Susan by chef BJ Dennis, Bhindi Masala by chef Meherwan Irani, and Okra Fries by chef Vivian Howard. Okra has practical uses beyond the edible, and Smith also researched the history of okra as a fiber crop for making paper and the uses of okra mucilage (slime) as a preservative, a hydrating face mask, and a primary ingredient in herbalist Katrina Blair’s recipe for Okra Marshmallow Delight. The Whole Okra is foremost a foodie’s book, but Smith also provides practical tips and techniques for home and market gardeners. He gives directions for saving seed for replanting, for a breeding project, or for a stockpile of seed for making okra oil, okra flour, okra tempeh, and more. Smith has grown over 75 varieties of okra, and he describes the nuanced differences in flavor, texture, and color; the best-tasting varieties; and his personal favorites. Smith’s wry humor and seed-to-stem enthusiasm for his subject infuse every chapter with just the right mix of fabulous recipes and culinary tips, unique projects, and fun facts about this vagabond vegetable with enormous potential.


Author : Michael Ruhlman
Publisher : Penguin
Release : 2001-08-01
Page : 384
Category : Cooking
ISBN 13 : 1101525312
Description :


In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.


Author : Michael Schwartz
JoAnn Cianciulli
Publisher : Clarkson Potter Publishers
Release : 2010
Page : 255
Category : Cooking
ISBN 13 : 0307591379
Description :


The chef and owner of Michael's Genuine Food & Drink offers insight into regional Miami cuisine that is independent of Caribbean-style influences, sharing accessible recipes for such dishes as Jumbo Lump Crab Cakes and Banana Toffee Panini.