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Conquer the Kitchen - by Jared Kent (Paperback)
About this item
Highlights
- A wonderful resource to teach yourself how to cook and record all your new recipes!PRODUCT DETAILS: ✓ 100 blank cookbook pages with lots of space to write in✓ Cooking reference guide with 40+ pages of helpful cooking tips and tricks, gathered over Jared Kent's 10-year career as a chef.
- Author(s): Jared Kent
- 156 Pages
- Cooking + Food + Wine, Reference
Description
About the Book
Much more than just a recipe journal, Conquer the Kitchen also has a cooking reference guide written by chef Jared Kent that includes measurement conversion charts, a set of basic recipes, cooking tips, a cooking glossary and much more!
Book Synopsis
A wonderful resource to teach yourself how to cook and record all your new recipes!✓ 100 blank cookbook pages with lots of space to write in
✓ Cooking reference guide with 40+ pages of helpful cooking tips and tricks, gathered over Jared Kent's 10-year career as a chef.
✓ Get lifetime access to our cooking course, 10 Days to Becoming a Better Cook, with the purchase of the book ($19 value)
✓ Large format 8.5x11" - big enough to use it as a scrapbook for recipes you've clipped in from magazines
Much more than just a recipe journal for you to store your favorite recipes, Conquer the Kitchen is your trusted companion as you grill, sauté, fry, and bake up a storm!
Written by chef Jared Kent, the book features a comprehensive reference guide that includes measurement conversion charts, a set of basic recipes (pickled vegetables, aioli, vegetable stock, etc), cooking substitutions, a glossary of cooking terms, cooking and baking tips - your go to resource in the kitchen!
1. Measure Equivalents
2. Volume Conversion (Dry and Fluid)
3. Temp. Conversion
4. Metric Conversion Factors
5. Mass Conversion
6. Length Conversion
Part Two: Basic Cooking Recipes7. Basic Vinaigrette
8. Quick Pickled Vegetables
9. Vegetable Jelly
10. Homemade Aioli
11. Simple Syrup
12. Vegetable Stock
13. Blanched Green Vegetables
Part Three: Cooking & Baking Reference Guide14. Cooking Substitutions
15. Produce Seasonality
16. Cooking Grains
17. Moist Cooking Techniques
18. Will it Freeze?
19. Using Fruit and Vegetable Scraps
20. Food Alkalinity Scale
21. Scoville Heat Scale (Level of Spiciness)
22. Which Oil to Use?
23. Blender, Food Processor or Hand Blender?
24. Which Knife to Use?
25. Which Pan to Use?
26. What's in a Flour?
27. Common Baking Ratios (by weight)
28. 7 Stages of Sugar Cooking
29. Common Yields
30. Keto-Friendly Cheat Sheet
31. Common Air Fryer Times and Temperatures
32. Common Instant Pot Cooking Times
33. Instant Pot Cheat Sheet
34. Estimated Daily Calorie Needs
Part Four: Cooking & Baking Tips35. Cooking Tips
36. Baking Tips
Section Five: Glossary of Terms37. Glossary of Cooking Terms
38. Glossary of Cookware
39. Glossary of Classic Spice Blends
Neatly file your recipes by using the Table of Recipes at the beginning of the book. With large, 8.5 x 11 inch pages you can also use this blank cookbook as a scrapbook so you can paste in your favorite recipes.
BONUS - Get lifetime access to our cooking course, 10 Days to Becoming a Better Cook, hosted by Jared Kent, with the purchase of the book. Every day you'll get a video lesson that will show you how to master a particular cooking technique paired with a healthy and delicious recipe that you can add to your recipe book.
Jared Kent is a professional chef and food writer for Table Matters. Jared started working in restaurants in 2012, and since then, he's been fortunate enough to travel the world and cook in many settings, from Michelin star restaurants to food trucks to sporting events like the Australian Open. A graduate of the esteemed culinary program at Johnson & Wales University, Jared is passionate about creating delicious vegan and vegetarian food to help people, animals, and the planet live better.