Best Andrew Schloss books
Art of the Slow Cooker: 80 Exciting New Recipes
Best price for this book: $ 7.85
Cooking Slow: Recipes for Slowing Down and Cooking More
Best price for this book: $ 3.61
Homemade Liqueurs and Infused Spirits: Innovative Flavor Combinations, Plus Homemade Versions of Kahlúa, Cointreau, and Other Popular Liqueurs
Best price for this book: $ 9.87
Add your favorite flavors and sweeteners to vodka, brandy, whiskey, and rum to make delicious homemade liqueurs. Andrew Schloss shows you simple techniques for making liqueurs using standard kitchen equipment, providing hundreds of recipes for blending your own flavored spirits with cinnamon, chocolate, honey, peaches, or anything else that might suit your fancy. Learn how easy it is to make your own versions of Baileys, Triple Sec, and Kahlúa, or try your hand at creating new and unique flavor combinations. Cheers!
Amazing (Mostly) Edible Science: A Family Guide to Fun Experiments in the Kitchen
Best price for this book: $ 11.7
Teaching your kids science just got better--and tastier!
With the awe-inspiring and accessible recipes and projects in Amazing (Mostly) Edible Science, uniting science and cooking has never been easier.
Introduce your children to the wonders of science by creating projects and experiments in your very own kitchen. Entertaining to make and spectacular to behold, not only will your child learn important scientific principles, but they can even enjoy the delicious final product. Almost everything made in this book is edible. Learn and appreciate projects like classic exploding volcano cakes, glow-in-the-dark Jell-O, singing cakes, and bouncy eggs. Food expert Andrew Schloss provides you and your kids with practical and humorous projects that include step by step instructions, illustrated with fun full-color photos sure to appeal to kids of all ages.
* All recipes/projects in this book are non-toxic and safe for consumption; some just to taste (slime, ectoplasm) and many you will love, such as molten chocolate cupcakes, disappearing peppermint pillows, and amber maple syrup crystals!
Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3
Best price for this book: $ 19.98
The Science of Good Food: The Ultimate Reference on How Cooking Works
Best price for this book: $ 21.9
The science of cooking is the most fascinating and influential development in cuisine.
Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.
This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.
Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.
More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.
The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.
Homemade Soda: 200 Recipes for Making & Using Fruit Sodas & Fizzy Juices, Sparkling Waters, Root Beers & Cola Brews, Herbal & Healing Waters, ... & Floats, & Other Carbonated Concoctions
Best price for this book: $ 4.85
While the Pasta Cooks: 100 Sauces So Easy You Can Prepare the Sauce in the Time It Takes to Cook the Pasta
Best price for this book: $ 3
How is this possible? Using the right ingredients and techniques, as the authors explain, these recipes are easy enough for even beginner cooks to master. Tips include using fresh herbs to impart flavor quickly and having blocks of cheese like Parmesan and Romano to add a delicious finishing touch without extra cooking. Vegetables such as spinach and broccoli are cooked in the same pot of boiling water as the pasta, saving time and effort.
If the perennial question is "What's for dinner?" and if "pasta" is always the perfect answer, then recipes like Dill and Potato Sauce, Sausage in White Clam Sauce, Lemon Scallop Sauce, and Pecorino Spinach Sauce will help you make your point deliciously. And best of all, with While the Pasta Cooks, you'll have dinner on the table before anyone has a chance to ask that other dinnertime question, "Is it ready yet?"
Mastering the Grill: The Owner's Manual for Outdoor Cooking
Best price for this book: $ 8.22
Grill School: 150+ Recipes & Essential Lessons for Cooking on Fire
Best price for this book: $ 16.36
Grill experts Joachim and Schloss break down the essential information you need to “graduate” grill school. Learn about different types of grills and equipment and master the eight fundamental grilling techniques, including direct and indirect grilling, smoking, and la plancha. Organized by main ingredient and type of dish, each chapter features fresh recipes with flavor profiles inspired from around the globe. Throughout the eight chapters you’ll find engaging lessons that break down the techniques for getting the best results with burgers, steak, salmon, vegetables, and more. This enticing collection includes over 65 recipes for burgers, beef, pork, poultry, fish & shellfish, vegetables, pizzas, desserts, brines, rubs and sauces.
Recipes include: Tunisian Turkey Burgers with Harissa Ketchup; BBQ Brisket with Ancho Chocolate BBQ Sauce; 3-Pepper Spareribs with Peach Bourbon Barbecue Sauce; Grilled Chicken Tikka Masala; Planked Salmon Fillet with Citrus Rub and Artichoke Relish; Grilled Squid with Chorizo and Romesco; Grill Woked Broccoli and Cauliflower Florets with Tom Kha Ga Glaze; Grilled Fennel Basted with Rosemary Absinthe; Grilled Pizza with Black Garlic, Arugula & Soppressata; Barely Burnt Honey Glazed Pears with Orange and Rosemary; and an entire chapter on brines, rubs and sauces.
Whatever you grill, you can always make it better. Grill School teaches you how.