{"product_id":"canal-house-cook-something-recipes-to-rely-on-9780316268257","title":"Canal House: Cook Something: Recipes to Rely On","description":"\u003cp\u003eThe Joy of Cooking for the Instagram generation, with more than 200 recipes that teach you everything from how to boil an egg to how to make the perfect roast chicken.\u003c\/p\u003e\u003ci\u003eCook.\u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eCook something.\u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eCook something for yourself. Cook something for others.\u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eIt will satisfy you more than you know. We promise.\u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFrom the James Beard award-winning duo behind Canal House, a culinary, design, and photography studio that has produced many celebrated cookbooks, CANAL HOUSE KITCHEN BASICS is a book of essential recipes, the building blocks of all good cooking, to rely on for the rest of your life.\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eEach chapter focuses on an ingredient or a technique and takes it from the simplest (a boiled egg) to the most ambitious (a towering souffle). Step-by-step photographs accompany techniques and instructions to clarify each cooking lesson, all of which are imbued with Canal House's kitchen common sense and warm personal style.\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eA sophisticated yet accessible cookbook, this will be the essential book of culinary instruction for beginners, and ideas for already confident cooks.\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9780316268257\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 448\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 12 Nov 2019\u003cbr\u003e\u003cspan\u003ePublisher: Little, Brown \u0026amp; Company\u003cbr\u003e\u003cspan\u003ePublication City, Country: New York, United States\u003cbr\u003e\u003cspan\u003eDimensions (cm): 24(H)x19.4(L)x3.6(W)1460\u003cbr\u003e\u003cspan\u003eWeight (gm): 1460\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\u003e\u003cb\u003eMelissa Hamilton\u003c\/b\u003e is a renowned food stylist and cofounder of Canal House. She previously worked at \u003ci\u003eSaveur\u003c\/i\u003e, which she joined in 1998, as the test kitchen director, and was its food editor for many years. Hamilton also worked in the kitchens of \u003ci\u003eMartha Stewart Living\u003c\/i\u003e and \u003ci\u003eCook's Illustrated\u003c\/i\u003e, and she was the cofounder and first executive chef of Hamilton's Grill Room in Lambertville, New Jersey. She has developed and tested recipes and styled food for both magazines and cookbooks, including those by acclaimed chefs John Besh, Michael Psilakis, Roberto Santibanez, and David Tanis. She works with Christopher Hirsheimer on \u003ci\u003eCanal House Cooking\u003c\/i\u003e, for which the two do all of the writing, recipes, photography, design, and production.\u003ch4\u003eReviews\u003c\/h4\u003e\"\u003cb\u003eA feast of ideas, recipes, tutorials, advice and gorgeous photography\u003c\/b\u003e that will make you run to the store and start cooking everything in sight.\"--\u003ci\u003e\u003cb\u003eNPR's Here and Now\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"\u003cb\u003eA go-to\u003c\/b\u003e for novice and seasoned cooks alike.\"--\u003ci\u003e\u003cb\u003eParade\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"\u003cb\u003eAn ideal manual for modern cooks... \u003c\/b\u003eHow to eat, shop, drink, and live in ways that wring the most satisfaction from the least work.\u003cb\u003e Gobble it up\u003c\/b\u003e.\"--\u003cb\u003eJulia Moskin\u003c\/b\u003e, \u003ci\u003e\u003cb\u003eNew York Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"\u003cb\u003eThe masters of understated elegance\u003c\/b\u003e... [\u003ci\u003eCook Something\u003c\/i\u003e] distills their approach down to 300 essential recipes.\"--\u003ci\u003e\u003cb\u003eWall Street Journal\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"[A] \u003cb\u003estunningly photographed \u003c\/b\u003estep-by-step guide that's \u003cb\u003efilled to the brim\u003c\/b\u003e with twists on the classics.\"--\u003ci\u003e\u003cb\u003eThe Kitchn\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"A collection of simple, approachable, and timeless recipes for everything from simple breakfast frittatas to a more ambitious roast prime rib of beef... classic recipes that work, ensuring your success in the kitchen from the start.\"--\u003ci\u003e\u003cb\u003eLos Angeles Times\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"As home cooks, they know you don't want a super complicated set of instructions most nights--you just want a good dinner without too much fuss. This new cookbook will get anyone there, from beginning cooks to jaded vets in need of a little inspiration. It includes 3\u003cb\u003e00 basic-but-brilliant recipes that cover every course, including snacks and sweets, so you can find just what you're looking for\u003c\/b\u003e.\"--\u003ci\u003e\u003cb\u003eChowhound\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"Based on \u003cb\u003echapters that teach readers how to master a key ingredient or powerful technique\u003c\/b\u003e, ranging from braises and sauces to salad dressings and vegetables. You'll find Canal House's classic vinaigrette; there's also oven-braised chicken with gnocchi, all paired with step-by-step photos.\"--\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"Hamilton and Hirsheimer offer \u003cb\u003ean exhaustive beginner's guide\u003c\/b\u003e to cooking basics in this \u003cb\u003etasty and beautiful\u003c\/b\u003e collection... with the \u003cb\u003eexpert guidance\u003c\/b\u003e provided here, first-time cooks will be able to prepare delicious meals with confidence.\"--\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"Packed with 300 recipes for salad dressings, sauces, braises, roasts, vegetables, snacks and more to help novice and experienced cooks alike discover for the perfect dish for any occasion.\"--\u003ci\u003e\u003cb\u003ePureWow\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"The creators of the Canal House cooking series bring their decades of wisdom and impeccable, approachable taste to \u003cb\u003ean essential volume\u003c\/b\u003e.\"--\u003ci\u003e\u003cb\u003eChristine Muhlke, New York Times Book Review\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"Their best book... you will want to give [it] to new marrieds, recent graduates, clueless millennials, divorced men, and you, veteran cook that you are, ought to get a copy for yourself.... \u003cb\u003eIn brief, this is the new \u003c\/b\u003e\u003ci\u003e\u003cb\u003eJoy of Cooking\u003c\/b\u003e, \u003c\/i\u003e\u003cb\u003ethe one essential book for every home cook.\u003c\/b\u003e\"--\u003ci\u003e\u003cb\u003eHead Butler\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"With more than 300 dishes in this book, every cook is bound to find a new favorite... \u003cb\u003ea new modern-day kitchen classic\u003c\/b\u003e.\"--\u003ci\u003e\u003cb\u003eForbes\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\"Wonderful... \u003ci\u003eCook Something \u003c\/i\u003eis \u003cb\u003efull of recipes to fall-back on, ones you want to make again and again\u003c\/b\u003e.\"--\u003ci\u003e\u003cb\u003eEpicurious\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003eThe \"\u003cb\u003epatron saint of seasonal home cooking\u003c\/b\u003e... the book comprises 300 unfussy-yet-extra-special recipes, stories, and tutorials from Hirsheimer \u0026amp; Hamilton's collective century of cooking experience; in it, you'll find how-tos on everything from boiling an egg properly to making fresh pasta and curing salmon--and beyond. The \u003cb\u003erecipes themselves range from classic to unexpected, and along the way teach us a heck of a lot about the many different ways to cook and eat\u003c\/b\u003e.\"--\u003ci\u003e\u003cb\u003eFood52\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cb\u003eONE OF THE BEST AND MOST ANTICIPATED COOKBOOKS OF THE YEAR\u003c\/b\u003e\u003cb\u003e\u003ci\u003e--New York Times\u003c\/i\u003e, \u003ci\u003eLos Angeles Times\u003c\/i\u003e, \u003ci\u003eEpicurious, Food52, Food and Wine, Chowhound, The Kitchn\u003c\/i\u003e, \u003ci\u003eForbes\u003c\/i\u003e\u003c\/b\u003e","brand":"Christopher Hirsheimer","offers":[{"title":"Default Title","offer_id":48717334020313,"sku":"9780316268257","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/813_heXzLCL._SL1500.jpg?v=1779023505","url":"https:\/\/www.arielbooks.com.au\/products\/canal-house-cook-something-recipes-to-rely-on-9780316268257","provider":"Ariel","version":"1.0","type":"link"}