How to Cook Restaurant-Quality Lean Meat-Pork Loin: How to Cook Restaurant-Quality Lean Meat

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How to Cook Restaurant-Quality Lean Meats- Pork Tenderloin

This Guide Will Help You:

• Learn how to retain the moisture of your lean meat when cooking.
• Discover the secrets that chefs use to prepare Pork Tenderloin to load it with so much moisture and flavor.
• Find out how to cook Pork Tenderloin using different methods without losing its moisture and taste.

What Some People Have Said About Me In My Previous Classes:

“I’ve attended 2 of his classes and all I can say is that they were definitely the best Chicken dishes I’ve made in my life. I’ve lost a couple of pounds in the past few months just because I learned how to make these dishes.”- Erica Heisler, student
“Our family has started getting conscious about our health and we’ve started making dishes with more lean meat. I love the fact that we were able to have excellent tasting chicken breast without the use of artificial ingredients.” Janine Sevilla, student
“I’ve gotten consistently good at cooking moist and tasty Chicken Breasts! Thank you! I’ve never been a good cook but I can honestly say that I’m getting pretty good at it. “ Scott Capullo, student

A Personal Note From the Author

Cooking and weight loss has always been a big part of my life. I’ve always enjoyed getting clients to have fun eating healthier meals instead of simply avoiding food. In this book, I’ll show you how to cook Pork Tenderloin that’s moist and flavorful. And you don’t even have to be a good cook to do it. You’ll find different kinds of kitchen-tested recipes ranging from beginner to the more advanced techniques. I designed this book in such a way that you’ll not only learn the recipes but discover how to have moist and flavorful Pork breast with each cooking method as well.

How to Cook Everything: Simple Recipes for Great Food

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Great Food Made Simple

Here’s the breakthrough one-stop cooking reference for today’s generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so you can enjoy yourself in the kitchen and still achieve outstanding results.

Praise for How to Cook Everything by Mark Bittman:

“In his introduction to How to Cook Everything, Mark Bittman says, ‘Anyone can cook, and most everyone should.’ Now, hopefully everyone will — this work is a rare achievement. Mark is in that pantheon of a few gifted cook/writers who make very, very good food simple and accessible. I read his recipes and my mouth waters. I read his directions and head for the kitchen. Bravo, Mark, for taking us away from take-out and back to the fun of food.”
— Lynne Rossetto Kasper, host of the international public radio show “The Splendid Table with Lynne Rossetto Kasper”

“Mark Bittman is the best home cook I know, and How to Cook Everything is the best basic cookbook I’ve seen.”
— Jean-Georges Vongerichten, award-winning chef/owner of Jean-Georges

“Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook.”
— Jacques Pepin, chef, cookbook author, and host of his own PBS television series

“Sometimes all the things that a particular person does best come together in a burst of synergy, and the result is truly marvelous. This book is just such an instance. Mark Bittman is not only the best home cook we know, he is also a born teacher, a gifted writer, and a canny kitchen tactician who combines great taste with eminent practicality. Put it all together and you have How to Cook Everything, a cookbook that will inspire American home cooks not only today but for years to come.”
— John Willoughby and Chris Schlesinger, coauthors of License to Grill

ISBN13: 9780471789185
Condition: New
Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

How to Cook: An Easy Guide to Cooking Techniques

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Once you know how to cook, you can cook anything – any recipe, any ingredient, from any meal. And you can cook it better, easier, faster, and with more confidence. And that’s what this book will teach you.

Written by a chef and food writer, This easy-to-read, incredibly practical book will give everyone from the novice cook who needs a simple introduction to cooking techniques to the experienced cook looking to perfect their skills the solid foundation of culinary knowledge they need to confidently, joyfully, easily create amazing dishes.

You will learn how to sauté and how to cook with oil. How to make a roux, a pan sauce, a stock. How to cook with shallots and clarify butter. How to poach, buy a knife, get great grill marks. In other words, you will learn all the cooking basics you need to confidently, easily, happily cook anything you want, whenever you want it. Because everything, everything starts with a good cooking techniques.

How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food

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The ultimate one-stop vegetarian cookbook-from the author of the classic How to Cook Everything.

Hailed as “a more hip Joy of Cooking” by the Washington Post, Mark Bittman’s award-winning book How to Cook Everything has become the bible for a new generation of home cooks, and the series has more than 1 million copies in print. Now, with How to Cook Everything: Vegetarian, Bittman has written the definitive guide to meatless meals-a book that will appeal to everyone who wants to cook simple but delicious meatless dishes, from health-conscious omnivores to passionate vegetarians.

How to Cook Everything: Vegetarian includes more than 2,000 recipes and variations-far more than any other vegetarian cookbook. As always, Bittman’s recipes are refreshingly straightforward, resolutely unfussy, and unfailingly delicious-producing dishes that home cooks can prepare with ease and serve with confidence. The book covers the whole spectrum of meatless cooking-including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes, breads, condiments, desserts, and beverages. Special icons identify recipes that can be made in 30 minutes or less and in advance, as well as those that are vegan. Illustrated throughout with handsome line illustrations and brimming with Bittman’s lucid, opinionated advice on everything from selecting vegetables to preparing pad Thai, How to Cook Everything: Vegetarian truly makes meatless cooking more accessible than ever.

Praise for How to Cook Everything Vegetarian:

“Mark Bittman’s category lock on definitive, massive food tomes continues with this well-thought-out ode to the garden and beyond. Combining deep research, tasty information, and delicious easy-to-cook recipes is Mark’s forte and everything I want to cook is in here, from chickpea fries to cheese soufflés.”—Mario Batali, chef, author, and entrepreneur

“How do you make an avid meat eater (like me) fall in love with vegetarian cooking? Make Mark Bittman’s How to Cook Everything Vegetarian part of your culinary library.”—Bobby Flay, chef/owner of Mesa Grill and Bar Americain and author of the Mesa Grill Cookbook

“Recipes that taste this good aren’t supposed to be so healthy. Mark Bittman makes being a vegetarian fun.”—Dr. Mehmet Oz, Professor of Surgery, New York-Presbyterian/Columbia Medical Center and coauthor of You: The Owner’s Manual


How to Cook Gluten-Free: Over 150 Recipes That Really Work

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Gluten-free, plain and simple.

Elizabeth Barbone’s challenge to herself was to create easy gluten-free recipes that she could make on her busiest day. HOW TO COOK GLUTEN-FREE (Lake Isle Press; March 16, 2012; $27.95) is her answer: a straight-forward, comprehensive guide to gluten-free cooking – a must-have resource with real solutions for real people.

Just like her previous well-loved book, Easy Gluten-Free Baking (Lake Isle Press, 2009), Elizabeth’s recipes use ingredients that can be found at your local grocery store—nothing too fancy or expensive—so you can put delicious meals on the table without breaking the bank. The recipes have been meticulously tested and perfected, so that in your hands, dishes will come out right every time.

Learn to cook 4 – Potatoes: 77 Recipes with potatoes combined with olives, anchovies, tomatoes, zucchini, ragu, asparagus, pumpkin, ham, bacon, mushrooms, … pizza, salami, shrimps (Learn how to cook)

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In this number 4 in the series I like to teach how to cook delicious dishes based on potatoes. Potatoes are one of the most flavorful ingredient, easy to cook and cheap
to buy. Potatoes are antioxidants, excellent in terms of nutritional value and other important elements and do not make you gain weight. The recipes here are the result of the advice I received from my mom, my friends and from the mothers of the friends of my four children, with whom we exchanged opinions on the tastes of our respective loved children.

How to Cook Your Life: From the Zen Kitchen to Enlightenment

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In the thirteenth century, Zen master Dogen—perhaps the most significant of all Japanese philosophers, and the founder of the Japanese Soto Zen sect—wrote a practical manual of Instructions for the Zen Cook . In drawing parallels between preparing meals for the Zen monastery and spiritual training, he reveals far more than simply the rules and manners of the Zen kitchen; he teaches us how to “cook,” or refine our lives. In this volume Kosho Uchiyama Roshi undertakes the task of elucidating Dogen’s text for the benefit of modern-day readers of Zen. Taken together, his translation and commentary truly constitute a “cookbook for life,” one that shows us how to live with an unbiased mind in the midst of our workaday world.

How to Speak Golf: An Illustrated Guide to Links Lingo (HOW TO SPEAK SPORTS)

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From ace to zinger, How to Speak Golf includes over 125 golf terms paired with charming and clever illustrations that decode the words and phrases that fly around a golf course. Clubhouse Chatter sections are sprinkled throughout where you’ll learn about everything from the origins of golf, the worst courses and biggest sand bunkers in the world, to the reason why there are so many bird references in golf terminology, a history of famous holes-in-one, and much, much more!

Some of the terms included in the book are:

Army golf: The inconsistent hitting of the ball from one side of the fairway to the other. (Think: Left, right, left.)
-Cabbage: The worst of the rough. (Also known as “Spinach” or “Lettuce.” Whatever you call it, this is a salad to be avoided.)
Ham and egg: When two players on a team pair well, with one player excelling whenever the other falters.
Velcro: Greens that are slow, where it seems like the ball sticks to the grass.

Author Sally Cook and illustrator Ross MacDonald offer the perfect blend of funny anecdotes and fascinating bits of history and trivia. This is the perfect gift book to have you talking like a master whether you’re a pro, a lifelong fan, or a novice on the greens.

The Food Lab: Better Home Cooking Through Science

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The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.

A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

Ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac ‘n’ cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?

As Serious Eats’s culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.