Michael Harlan Turkell's Books

Offal Good

Cooking from the Heart, with Guts: A Cookbook

By: Chris Cosentino,Michael Harlan Turkell

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Offal Good

Cooking from the Heart, with Guts: A Cookbook

By: Chris Cosentino,Michael Harlan Turkell

The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.

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Page Count

306

Publisher

Clarkson Potter

Published Date

ISBN 10

0770435122

ISBN 13

9780770435127

Acid Trip

Travels in the World of Vinegar

By: Michael Harlan Turkell

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Acid Trip

Travels in the World of Vinegar

By: Michael Harlan Turkell

The renowned food photographer explores the world of vinegar in this globe-hopping volume with recipes from Daniel Boulud, April Bloomfield and others. An avid maker of vinegars at home, Michael Harlan Turkell traveled throughout North America, France, Italy, Austria, and Japan to learn about vinegar-making practices in places where the art has evolved over centuries. In Acid Trip, he invites readers along on the journey. This richly narrated cookbook includes recipes from leading chefs including Daniel Boulud, Barbara Lynch, Michael Anthony, April Bloomfield, Massimo Bottura, Sean Brock, and many others. Dishes range from simple to sophisticated and include Fried Eggs with a Spoonful of Vinegar, Sweet & Sour Peppers, Balsamic Barbecued Ribs, Poulet au Vinaigre, Tomato Tarragon Shrub, and even Vinegar Pie. Turkell also details methods for making your own vinegars with bases as varied as wine, rice, apple cider, and honey. Featuring lush color photographs by the author, Acid Trip is a captivating story of culinary obsession and an indispensable reference for creative home chefs.

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Page Count

636

Publisher

Abrams

Published Date

ISBN 10

161312998X

ISBN 13

9781613129982

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

By: Michael Brenner,Pia Sörensen,David Weitz

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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

By: Michael Brenner,Pia Sörensen,David Weitz

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

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Page Count

376

Publisher

W. W. Norton & Company

Published Date

ISBN 10

0393634930

ISBN 13

9780393634938

Acid Trip

Travels in the World of Vinegar

By: Michael Harlan Turkell

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Acid Trip

Travels in the World of Vinegar

By: Michael Harlan Turkell

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Page Count

636

Publisher

Abrams

Published Date

ISBN 10

161312998X

ISBN 13

9781613129982

Clinton St

Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant

By: Lahman Dede Turkell Michael Harlan Kleinberg Neil

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Clinton St

Breakfast, Brunch & Beyond from New York's Favorite Neighborhood Restaurant

By: Lahman Dede Turkell Michael Harlan Kleinberg Neil

In the 'Clinton St. Baking Company Cookbook', readers will learn the secrets to Neil's signature comfort food. Recipes for all his most popular brunch staples are here, plus irresistibly decadent dessert offerings. From the award-winning buttermilk fried chicken to a wide selection of muffins and scones, this is food to indulge in and to share with people you love. Helpful techniques, like Neil's patented omelet "flip and tuck," as well as instructional photos, will guide you toward making meals every bit as beautiful and delicious as those at the restaurant. Featuring gorgeous color photography by Michael Harlan Turkell, the 'Clinton St. Baking Company Cookbook' brings New York's best brunch straight to your home"--Dust jacket flap.

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Page Count

290

Published Date

ISBN 10

0316173568

ISBN 13

9780316173568

Offal Good

Cooking from the Heart, with Guts: A Cookbook

By: Chris Cosentino,Michael Harlan Turkell

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Offal Good

Cooking from the Heart, with Guts: A Cookbook

By: Chris Cosentino,Michael Harlan Turkell

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Age

Page Count

304

Publisher

Clarkson Potter

Published Date

ISBN 10

0770435130

ISBN 13

9780770435134

Book's by Michael Harlan Turkell

Offal Good

Offal Good

Acid Trip

Acid Trip

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Acid Trip

Acid Trip

Clinton St

Clinton St

Offal Good

Offal Good

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