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While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat. By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.

For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.  

One More Croissant for the Road sees ‘the nation’s taster in chief’ Felicity Cloake embark on the trip of a lifetime, cycling 3,500km across France in search of the definitive versions of classic French dishes. Felicity has long established herself as an absolute authority on everything that is important about food. This lively and charming account of her search for the ultimate Quiche Lorraine, la meilleure Tarte Tatin and a Cassoulet par excellence culminates in a triumphant two-wheeled tour of Paris’ boulangeries in pursuit of France’s finest croissant.

You're standing in front of your refrigerator, a week after your last trip to the supermarket. You've got a bunch of random veggies, some wrinkly fruit, near-expired milk, and those pricey fresh herbs you bought for that one recipe. For a split second you picture yourself throwing everything away and ordering takeout. But instead . . . you pick up this cookbook. You're saving food, shrinking that grocery bill, and learning some key skills for making the most of what you have.

Hi, I’m benny blanco. I’m in a television show with my best friend Dave and I probably produced most of the songs you have heard on the radio from 2008 until now. When I was thirteen, my friend got a George Foreman Grill and it changed my life forever. We would invite friends over, get stoned, and make the most elaborate sandwiches our prepubescent minds could fathom. I became obsessed with food and cooking for friends.

「ナイスバーベ！」 2024年3月20日(水曜・祝日)に開催した第1回「American BBQ Cook-off@晴海ふ頭公園」の模様をたけだバーベキューさんにレポート頂きました！ 協賛：米国食肉輸出連合会

『コーヒーは楽しい、そして人生の役に立つ』をテーマにお送りする毎日15分のコーヒーバラエティラジオ！ コーヒースタンドで立ち話するみたいな気楽さで、 いつもよりちょっとコーヒーがおいしくなるお話しをお届けします。 Sponsored by Kafree -カフリ-　カフェインレスコーヒー＆クラフトハーブティー https://www.instagram.com/kafree_official/ =========================== 番組へのお便りはSpotifyのQ&A機能から。 instagramやXのDMからもお気軽にコメントください...

毎週金曜日 22:00 定期配信！ 「飲めない男」シラフ＝マサルと「飲みたい女」シュラン＝マイがお送りするお酒に関する雑談ラジオです♪ お便りはレターまたはこちらから↓ https://forms.gle/GDhgKMHt3evTPdbP6

For the finest custom printed butcher paper, wax paper, and food wrapping paper, visit ButcherPaper.ca. Join us in this insightful podcast as we delve into the crucial role butcher paper plays in the meat industry. Discover how this versatile material ensures meat safety, maintains product quality, and enhances presentation. Learn from industry experts about the best practices for using butcher paper and explore its impact on your meat products.

新潟県へのUIターン促進を目的とした「新潟のつかいかた」キャンペーン（2022年1月19日〜3月30日）のアンバサダーにCreepy NutsのDJ松永さんが就任。 このキャンペーンの一環として2022年3月にはDJ松永さんと、その師匠である駒形宏伸さん（DJ CO-MA）によるトークイベントが開催されましたが、この度、その第二弾がYouTubeにて配信されました。 今回は、日本一の評価を受けた駒形さんのお米や、新潟県が消費量全国1位を誇る枝豆を試食しながら、...

この番組は、奥出雲に夫婦2人で開いた自然栽培の菜園"ぴたごらファーム"の栽培担当の古川恭祐(ふるかわきょうすけ)がお嫁さんの手料理を褒めちぎる番組です。 平日朝7時より放送中 日曜版は料理担当・古川和美による料理補足 web page (販売) https://pitagora.farm

東京品川区の料理教室「一汁三彩」で不定期に開催している人気企画、「インプロ料理教室」をPodcast化しました。 ゲストが持ち込む食材とその日冷蔵庫にあるもので、即興で献立を決めて調理します。自宅で再現しやすい、カンタンおかずやおつまみ中心です。 ちょいちょい脱線します。作り始めてからも方針変更します。何が出来るかは、出来上がってのお楽しみ☆

En Japón, durante todo el año se celebran numerosos festivales y otros eventos. Aquí damos a conocer sus encantos y su historia.

The food in The Kitchen Diaries is simply what I eat at home. The stuff I make for myself, for friends and family, for Sunday lunch and for snacks. These are meals I make when I am having mates over or when I want to surprise, seduce or show off. This is what I cook when I’m feeling energetic, lazy, hungry or late. This is the food that makes up my life, both the Monday to Friday stuff and that for weekends and special occasions.

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 the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.

🍚 普段あまり気にしない食べもの名前にはじまり、その文化や背景など調べて話しています。食の名前には意外な知恵や努力や偶然がたくさん！みなさんの食がもっと楽しくなりますように！ 🕕 毎週日曜18時ころまでに更新予定 NariP (日本文化、タイ、ドイツ、中国あたりに詳しい @日本語教育&農業） Katsu（韓国語、スペイン語、イタリア語 etc. に興味あり @ Tech業界） 🍜 こんな食べものをフィチャーして欲しい！その他感想でもなんでも、...

Vigne circondate da boschi, o dai resti di città perdute, vigne immerse in paesaggi incantevoli, vigne che abbracciano antiche abbazie, si dispiegano alle pendici di un vulcano o a picco sul mare: tanto variegati sono i territori del vino italiani. Seguiamolo allora questo itinerario, da sud a nord, privilegiando i vitigni più antichi, anche millenari, che sono giunti nella penisola lungo le direttrici dei coloni Greci, o frutto di domesticazione da parte degli Etruschi o di popolazioni locali.

You will not find any unnecessary information in this audiobook. Collected here are the proven recipes of cooks from around the world. These are 40 recipes of the most delicious pancakes and crepes that are simple to prepare. Each of these pancakes has garnered the utmost praise from both experienced chefs and ordinary housewives. 

Acclaimed cookbook author Jessica B. Harris weaves an utterly engaging history of African American cuisine, taking the listener on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form an important part of African American culture, history, and identity.

In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.