If you want to cook delicious recipes, then keep reading... This book is a bundle of four books, you will learn how to prepare tons of delicious recipes from American cuisine, Japanese cuisine. You will also learn how to cook the various recipes in many different ways, the recipe book is complete from appetizer to dessert.... but that's not all, each book introduces you to its culinary tradition by describing it in a specific way. Each method has been tested and perfected, so you should find them to produce the best quality dishes. Some are easier and some require a little more preparation, but with nearly 300 recipes you should be able to find one for any occasion. You will be provided with a brief list of utensils and other tools necessary for successfully preparing your favorite menus. You might want to consider preparing double batches and freezing portions for another time; they are so delicious. You will find tons of recipes that cover all of these delicious categories. This book includes: Copycat Cookbook Japanese Cuisine 100+ Delicious, Quick and Easy Recipes to Follow to Prepare your Favorite Dishes at the Home Restaurant. Including Cooking Techniques for Beginners Copycat Recipes Making American Cuisine 100+ Delicious Recipes The Complete Step-By-Step Guide for Making Your Favorite Restaurant Recipes at Home. From Appetizers to Desserts Even if you think that delving into the world of Cuisine is going to be tough, give this book a try. All those delicious dishes that you enjoy at restaurants can easily be made at home. All you need to have is the willingness to learn. The recipes mentioned in this book require minimum fuss and are very healthy too. With this book, the main aim has been to capture the essence of Cuisine in its truest form. This book will not only give you recipes of some familiar favorites but also some lesser-known yet equally exciting dishes. Following simple cooking techniques does not mean that you have to compromise on taste, and this book is going to prove to you that. Happy reading and good appetite! BUY THIS BOOK RIGHT NOW

55% OFF for Bookstores! NOW at $ 36.95 instead of $ 47.95! LAST DAYS! Do you love the unique flavors of Ethnic Cooking and want to learn about various Ethnic recipes? Your Customers Never Stop to Use this Awesome Cookbook! Ethnic Cuisine forms an integral part of world cuisine. The unique blend of salty and sour, hot and sweet, makes the foods completely different from the cuisines of their neighboring countries. The ingredients used in Ethnic cuisine are similar to various other cuisines, but the flavors are still quite different. If you want to gather knowledge about Ethnic cuisine and various recipes, you can take help from the Ethnic Cuisine. You will learn how to make fresh curries and tasty salads along with various other recipes in this book. Ethnic curries are very famous all over the world. I have included various types of curries, both vegetarian and non-vegetarian, that can provide you with the true essence of Thailand and Japan If you adore the spicy and exotic taste of Ethnic cuisine, then you are going to love the recipes that have been included in this book. All the recipes are easy-to-make that can be made with a little bit of effort from your side. When you try to cook something from different countries, you can develop a sense of taste. Not only that, but you can also gather some knowledge about the culture of any specific country. The ingredients you will need for making Ethnic recipes can be gathered from your local stores, or you can order them online. The recipes have been specifically designed for home cooking. All that you need are the right ingredients along with some basic tools such as the steel wok. Ethnic cuisine is regarded as one of the most vibrant cuisines because of its use of colorful veggies and ingredients. Here is a summarized format of all the main elements which you can find in this book: -A basic introduction to Ethnic cuisine -Noodles and rice recipes that can be made at your home kitchen -Various meat and poultry recipes -Tasty and vibrant seafood recipes that can be made in no time at all -Exciting vegetable recipe option for the vegetarians -Tasty recipes like different types of sushi and soups -Simplified cooking techniques and tips Preparing Ethnic recipes at home is not at all costly, as you will need the most fundamental ingredients that are available in any home kitchen. Some of the most common Ethnic cuisine ingredients that you will need are cilantro, coconut milk, soy sauce, galangal, fish sauce, lemongrass, shallots, and many others. All the recipes in this book are easy-to-make and healthy. With this book's help, you can enjoy the tasty journey to the tropical heart of the continent of Asia. Buy it NOW and let your customers get addicted to this amazing book

Food Network star Michael Symon shares 120 superfast and delicious recipes for busy cooks. With his boisterous laugh and Midwestern charm, Michael Symon has become one of the most beloved cooking personalities on television. For ABC's The Chew, he developed a brilliant, simple formula to help home cooks pull together fresh, from-scratch meals on weeknights: a maximum of five fresh ingredients that cook in five minutes. This cookbook ties into the segment, featuring dazzlingly quick, satisfying dinners that your whole family will love. Michael first teaches you how to set up your pantries with essentials that make whipping up dinner easy. Then he shares 120 recipes for pastas, skillet dinners, egg dishes, grilled mains, kebabs, foil packets, and sandwiches illustrated in 75 photographs. This is streamlined cooking for busy families and firmly solves the "what's for dinner?" conundrum for home cooks everywhere.

Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season's bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen's Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.

The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.

---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' – Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' – Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok

NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.