The Home Chef: Transforming the American Kitchen
We are entering the age of the "Home Chef", a title that's available to nearly everyone, regardless of age, or financial standing. That's what this book is about...because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cooking...instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year. The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history. The time when the sole requirement to elevate your cooking skills to this level... passion... is emerging.It's an amazing time to become a Home Chef...and if you have that passion, I'll show you how.
Frugal Fine Cooking: A Home Chef’s Guide
Frugal, and fine cooking...are they mutually exclusive terms? Not at all! Ask the best "cooks" of the modern era, what the most important ingredient in their food is, and you'll get the same answer over, and over... Love. Food cooked for family, for those we love, with care and concern, will always trump expensive ingredients and fancy presentation. And it has ever been so. So, I invite you, my fellow peasants (and everyone else) to take back the culinary history of our people, to join me in exploring the best foods ever to be born of necessity. Dishes where simple technique takes precedent over price, recipes created from imagination, and served with love, are transformed into their finest selves. Food that is ever so much more pleasant to the palate...and the pocketbook!
Bacon! A Home Chef’s Guide
“The Home Chef: Transforming the American Kitchen” was your overview of the professional techniques, concepts, and tips for taking your cooking to the next level, but…let’s face it, you can only fit so much information into one book! Each Home Chef Guidebook delves more deeply into the professional quality recipes and techniques of specific cooking styles and cuisines. This one is all about BACON. Bacon is the candy-apple red hot-rod of the food world. We want it, but we also fear it a little, which makes us want it even more… Each year in the U.S. more than 1.7 billion lbs. of bacon are consumed – equivalent to the weight of 8 1/2 Nimitz class aircraft carriers. 65% of Americans would support bacon as their “national food” and more than half of us claim that we would rather have bacon than sex. Bacon is kinda a big deal! Let’s learn about bacon, the types of bacon out there, the best techniques for cooking it, and the most delicious recipes available for God’s most perfect meat.
The MY KITCHEN Cookbook
A collection of recipes, lessons and basic cooking techniques that we teach students, and have prepared for other organizations as part of SimplySmartDinnerPlans’ MY KITCHEN Outreach program. MY KITCHEN is all about feeding the hungry, and teaching basic nutrition, shopping, and hands-on cooking classes for at-risk kids. 100% of sales goes to the program, and for every book purchased, we provide two, for free, to our students.
MEAT FIRE GOOD
Shortly after man discovered fire, he discovered that if you threw a chunk of meat on the coals, let it blacken, and then dug it out of the ashes…it tasted freakin' awesome! Since that evolutionary milestone, man has taken barbecue (or grilling, or smoking, or whatever you want to call it,) to the four corners of the world, and adapted it to the local ingredients he found there. If it walked, swam, slithered, or flew, early man found a way to cook it over fire…and God bless him for it! "MEAT FIRE GOOD" takes you on a gastronomic tour of the globe, from classic Cuban and Indonesian dishes, to traditional Texas and Carolina BBQ, to the crisp, fresh flavors of the Pacific Northwest. Perkins includes grill-top favorites, slow-smoked pit classics, and amazing side dishes; dozens of step-by-step crowd-pleasers like: ~ True Texas Brisket ~ Pacific Northwest Salmon ~ Southern Roast Turkey ~ Carolina Pork Ribs ~ Memphis Whole Pickin’ Pig Fire up the coals, pick your favorite recipes, and dazzle your guests with these simple, yet mouth-watering dishes!
The Shoalwater Cookbook
Mouthwatering recipes and excerpts from Chef Perry’s novels “Just Past Oysterville” and “Shoalwater Voices.” Pacific Oyster Kabobs, Hamburgers ala Heck, Pan Fried Oysters, Willie’s Garlic and Mushroom Stuffing, Old Elmer’s Salmon Breakfast Hash, Morning Tide French Toast, Sunset on Shoalwater Cocoa, Maple Glazed Plank Salmon and Wild Greens Salad …and many more…