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9780804187046 - Ina Garten: Cook Like a Pro: Recipes and Tips for Home Cooks
1
Ina Garten (?):

Cook Like a Pro: Recipes and Tips for Home Cooks (?)

ISBN: 9780804187046 (?) or 0804187045, in english, Potter/Ten Speed/Harmony/Rodale, hardcover, New

NZ$ 46.77 ($ 32.76)¹(free shipping, without obligation)
In Stock
From Seller/Antiquarian
Cook-Like-a-Pro~~Ina-Garten, Cook Like a Pro: Recipes and Tips for Home Cooks, hardcover
seller comment:
new
Seller order number: 9780804187046
Platform order number BarnesAndNoble.com: bn-9780804187046
Category: Cookbooks - All Purpose>All-Purpose>All-Purpose
Data from 05/19/2018 08:45h
ISBN (alternative notations): 0-8041-8704-5, 978-0-8041-8704-6
9780804187046 - Ina Garten: Cook Like A Pro: Recipes And Tips For Home Cooks
2
Ina Garten (?):

Cook Like A Pro: Recipes And Tips For Home Cooks (?)

ISBN: 9780804187046 (?) or 0804187045, in english, Potter/Ten Speed/Harmony/Rodale, New

NZ$ 46.67 (C$ 41.83)¹(without obligation)
In Stock, plus shipping
From Seller/Antiquarian
Ina Garten, Books, Food and Drink, Quick and Easy, Cook Like A Pro: Recipes And Tips For Home Cooks, In her new cookbook, Cook Like a Pro, Ina Garten shares a brand-new collection of recipes, tips, and techniques, so readers can cook with confidence no matter how much experience they have in the kitchen. As America's most trusted and beloved cookbook author, Ina Garten--the Barefoot Contessa--has taught millions of people how to cook. A home cook at heart, Ina knows that cooking and entertaining can be difficult, so to make her recipes simple and streamlined, she tests and retests each recipe until it's as straightforward and delicious as possible. Although Ina is completely self-taught and doesn't consider herself to be a professional cook, she has spent decades working with chefs and learning the techniques that take their cooking to the next level. In Cook Like a Pro, Ina shares some of her most irresistible recipes and very best pro tips, from the secret to making her custardy, slow-cooked Truffled Scrambled Eggs to the key to the crispiest and juiciest Fried Chicken Sandwiches. Ina will even show you how to make an easy yet showstopping pattern for her Chocolate Chevron Cake--your friends won't believe you decorated it yourself!For Ina, cooking like a pro also means hosting like a pro, and along with know-how like how to tell when a filet of beef is perfectly cooked, you'll find dozens of other great ideas to boost your cooking and entertaining skills such as how to set up an elegant home bar and how to make an impressive Raspberry Baked Alaska that can be completely prepared ahead of time so all you need to do is finish it for your guests before serving. Beginner and advanced cooks alike will love Ina's delectable recipes, and if you have questions along the way, don't worry--Ina's practical cooking advice talks you through every detail, as though she were right there by your side.With beautiful photos and a treasury of pro tips that span prepping, making, and serving, as Ina says, You don't have to be a pro to cook like one!
seller comment:
Free shipping on orders above $25, new
Seller order number: 978080418704
Platform order number Indigo.ca: id-978080418704
Category: Books>Food and Drink>Quick and Easy
Data from 05/19/2018 08:45h
ISBN (alternative notations): 0-8041-8704-5, 978-0-8041-8704-6
9780804187046 - Ina Garten: Cook Like A Pro: Recipes And Tips For Home Cooks
3
Ina Garten (?):

Cook Like A Pro: Recipes And Tips For Home Cooks (?)

ISBN: 9780804187046 (?) or 0804187045, probably in english, Potter/Ten Speed/Harmony/Rodale, New

NZ$ 38.57 (C$ 34.54)¹(without obligation)
In Stock, plus shipping
From Seller/Antiquarian
Ina Garten, Books, Food and Drink, Quick and Easy, Cook Like A Pro: Recipes And Tips For Home Cooks, In her new cookbook, Cook Like a Pro, Ina Garten shares a brand-new collection of recipes, tips, and techniques, so readers can cook with confidence no matter how much experience they have in the kitchen. As America's most trusted and beloved cookbook author, Ina Garten--the Barefoot Contessa--has taught millions of people how to cook. A home cook at heart, Ina knows that cooking and entertaining can be difficult, so to make her recipes simple and streamlined, she tests and retests each recipe until it's as straightforward and delicious as possible. Although Ina is completely self-taught and doesn't consider herself to be a professional cook, she has spent decades working with chefs and learning the techniques that take their cooking to the next level. In Cook Like a Pro, Ina shares some of her most irresistible recipes and very best pro tips, from the secret to making her custardy, slow-cooked Truffled Scrambled Eggs to the key to the crispiest and juiciest Fried Chicken Sandwiches. Ina will even show you how to make an easy yet showstopping pattern for her Chocolate Chevron Cake--your friends won't believe you decorated it yourself!For Ina, cooking like a pro also means hosting like a pro, and along with know-how like how to tell when a filet of beef is perfectly cooked, you'll find dozens of other great ideas to boost your cooking and entertaining skills such as how to set up an elegant home bar and how to make an impressive Raspberry Baked Alaska that can be completely prepared ahead of time so all you need to do is finish it for your guests before serving. Beginner and advanced cooks alike will love Ina's delectable recipes, and if you have questions along the way, don't worry--Ina's practical cooking advice talks you through every detail, as though she were right there by your side. With beautiful photos and a treasury of pro tips that span prepping, making, and serving, as Ina says, You don't have to be a pro to cook like one!
seller comment:
Free shipping on orders above $25, new
Seller order number: 978080418704
Platform order number Indigo.ca: id-978080418704
Category: Books>Food and Drink>Quick and Easy
Data from 04/16/2019 20:46h
ISBN (alternative notations): 0-8041-8704-5, 978-0-8041-8704-6
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Barefoot Contessa Foolproof: Recipes You Can TrustBarefoot Contessa Foolproof: Recipes You Can Trust
#1 NEW YORK TIMES BESTSELLERMillions of people love Ina Garten because she writes recipes that make home cooks look great; family and friends shower them with praise and yet the dishes couldn’t be simpler to prepare using ingredients found in any grocery store. In Barefoot Contessa Foolproof, the Food Network star takes easy a step further, sharing her secrets for pulling off deeply satisfying meals that have that “wow!” factor we all crave.Start with delicious Dukes Cosmopolitans made with freshly squeezed lemon juice, plus Jalapeño Cheddar Crackers that everyone will devour. Lunches include Hot Smoked Salmon, Lobster & Potato Salad, and Easy Tomato Soup with Grilled Cheese Croutons, all featuring old-fashioned flavors with the volume turned up. Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and show-stopping Seared Scallops & Potato Celery Root Purée are just two of the many fabulous dinner recipes. And your guests will always remember the desserts, from Sticky Toffee Date Cake with Bourbon Glaze to Salted Caramel Brownies.For Ina, “foolproof” means more than just making one dish successfully; it’s also about planning a menu, including coordinating everything so it all gets to the table at the same time. In Barefoot Contessa Foolproof, Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. It’s as though Ina is there in the kitchen with you guiding you every step of the way.With 150 gorgeous color photographs and Ina’s invaluable tips, Barefoot Contessa Foolproof is a stunning yet infinitely practical cookbook that home cooks will turn to again and again. Amazon.com Review: Featured Recipe from Ina Garten: Sticky Toffee Date Cake with Bourbon Glaze Makes 1 cake For the cake ¾ pound dates, pitted and chopped 1 teaspoon baking soda ¼ pound (1 stick) unsalted butter, at room temperature ¹⁄³ cup granulated sugar 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1¼ cups all-purpose flour 1 teaspoon kosher salt 1½ tablespoons baking powder For the sauce 12 tablespoons (1½ sticks) unsalted butter 1 cup light brown sugar, lightly packed ½ cup heavy cream ¼ teaspoon kosher salt 2 tablespoons good bourbon, such as Maker's Mark 2 teaspoons pure vanilla extract Sweetened whipped cream, for serving Directions Preheat the oven to 350 degrees. Butter and flour a 9 x 2-inch round cake pan. Place the dates in a deep saucepan with 1¾ cups of water. Bring to boil, stirring a little to break up the dates. Allow to simmer for 1 minute. Off the heat, stir in the baking soda (it will bubble up!). Set aside. Meanwhile, in an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed for 3 minutes, until light and fluffy. With the mixer on low, add the eggs, one at a time, and then the vanilla, scraping down the bowl. (The mixture may look curdled.) Combine the flour and salt and, with the mixer still on low, slowly add it to the batter. With the mixer on low, add the hot date mixture in two batches to the batter, scraping down the bowl. The batter will be runny but don't worry! Stir in the baking powder, which will also bubble up. Pour into the prepared pan. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Meanwhile, combine the butter, brown sugar, heavy cream, and salt in a medium saucepan and bring to boil. Reduce the heat and simmer for 1 minute. Off the heat, stir in the bourbon and vanilla and pour into a 2-cup heat-proof glass measuring cup. Set aside. As soon as the cake is done, poke holes all over it with a toothpick. Pour three-quarters of the sauce evenly over the cake while still warm and allow it to soak in for 30 minutes. Turn the cake out bottom side up onto a flat serving plate and pour the remaining sauce on top. Cool completely. Serve at room temperature with sweetened whipped cream.
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Barefoot Contessa, How Easy Is That?: Fabulous Recipes & Easy TipsBarefoot Contessa, How Easy Is That?: Fabulous…
Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.  In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor.Amazon.com Review: Fall into Cooking Featured Recipe from Ina Garten’s Barefoot Contessa: How Easy Is That?: Herb-Roasted Turkey Breast Why do we only serve turkey on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage, and thyme is a great weeknight dinner and the leftovers make delicious sandwiches the next day. Roasting the turkey at 325 degrees and allowing it to rest for fifteen minutes ensures that it will be very moist. --Ina Garten Serves 6 to 8 Ingredients 1 whole bone-in turkey breast (6½ to 7 pounds) 2 tablespoons good olive oil 1 tablespoon minced garlic (3 cloves) 2 teaspoons freshly squeezed lemon juice 2 teaspoons dry mustard 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 1 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepper ¾ cup dry white wine Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up. In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan. Roast the turkey for 1½ to 1 ¾ hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour or so; if the skin is overbrowning, cover it loosely with aluminum foil. When the turkey is done, remove from the oven, cover the pan with aluminum foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices. Fall into Cooking Featured Recipe from Ina Garten’s Barefoot Contessa: How Easy Is That?: Easy Cranberry & Apple Cake This recipe is inspired by a cranberry pie from Sarah Chase’s book Cold Weather Cooking. My friend Barbara Liberman calls it “easy cake”--I call it delicious. It’s even better served warm with vanilla ice cream. --Ina Garten Serves 6-8 Ingredients 12 ounces fresh cranberries, rinsed and picked over for stems 1 Granny Smith apple, peeled, cored, and diced ½ cup light brown sugar, lightly packed 1 tablespoon grated orange zest (2 oranges) ¼ cup freshly squeezed orange juice 11⁄8 teaspoons ground cinnamon, divided 2 extra-large eggs, at room temperature 1 cup plus 1 tablespoon granulated sugar ¼ pound (1 stick) unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract ¼ cup sour cream 1 cup all-purpose flour ¼ teaspoon kosher salt Preheat the oven to 325 degrees. Combine the cranberries, apple, brown sugar, orange zest, orange juice, and 1 teaspoon of the cinnamon in a medium bowl. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs on medium-high speed for 2 minutes. With the mixer on medium, add 1 cup of the granulated sugar, the butter, vanilla, and sour cream and beat just until combined. On low speed, slowly add the flour and salt. Pour the fruit mixture evenly into a 10-inch glass pie plate. Pour the batter over the fruit, covering it completely. Combine the remaining 1 tablespoon of granulated sugar and 1⁄8 teaspoon of cinnamon and sprinkle it over the batter. Bake for 55 to 60 minutes, until a toothpick inserted in the middle of the cake comes out clean and the fruit is bubbling around the edges. Serve warm or at room temperature.
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Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over AgainBarefoot Contessa at Home: Everyday Recipes…
#1 NEW YORK TIMES BESTSELLERThroughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable. For Ina, it’s friends and family–gathered around the dinner table or cooking with her in the kitchen–that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they’re easy, they work, and they’re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina’s homey dinners–from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eli’s Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing. Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she’s designing a kitchen to menu-planning basics and how to make a dinner party fun (here’s a hint: it doesn’ t involve making complicated food!). Along with beautiful photographs of Ina’s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home.
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