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The Basics

 

Solid, standard recipes for everyday meals
Basic Pierogi Dough

Fresh From Poland: New Vegetarian Cooking from the Old Country

Michał Korkosz

Fresh Pasta Dough #3

A Sardinian Cookbook

Giovanni Pilu and Roberta Muir

(2)

Buttermilk Fried Chicken

Catalogued Ideas and Random Thoughts

Stuart Ralston

Sour Cherry or Wild Blueberry Sauce

Pie for Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop

Petra Paredez

Southern Fried Chicken

The Chefs' Knowledge: The modern culinary repertoire

Paul Gayler

(1)

Quick Bread & Butter Pickles

My Street Food Kitchen

Jennifer Joyce

Rémoulade Sauce

Floyd on Britain & Ireland

Keith Floyd

Yorkshire Pudding

New British Classics

Gary Rhodes

(1)

Buttermilk Fried Boneless Chicken

My Street Food Kitchen

Jennifer Joyce

(1)

Fish and chips

British Food

Mark Hix

(1)

Fish cakes with tartare sauce

British Food

Mark Hix

Roast rib eye of beef and Yorkshire pudding

British Food

Mark Hix

(1)

Hoe Cakes and Pulled Pork

Toques in Black: The Extraordinary Diversity of Black Chefs

Christopher Scott

Tempura Batter

Feast

Franck Dangereux

Pasta

Feast

Franck Dangereux

Brasato al Barolo

The Italian Regional Cookbook

Valentina Harris

Breaded and Fried Portobello Mushroom Cutlets

Marcella Cucina

Marcella Hazan

Cotolette

Classic Italian Cooking

Valentina Harris

Preparing Scaloppine

The Fundamental Techniques of Classic Italian Cuisine

Stephanie Lyness and Cesare Casella

Petto di Pollo Impanato con Insalata di Pomodori e Rucola

The Fundamental Techniques of Classic Italian Cuisine

Stephanie Lyness and Cesare Casella

Veal Stew with Garlic, Parsley and Vinegar

The Foods of the Greek Islands

Aglaia Kremezi

How it’s Done

French Countryside Cooking

Daniel Galmiche

Making Spatzle

La Varenne Pratique

Anne Willan

Making Crème Fraîche

La Varenne Pratique

Anne Willan

Making Fresh Ricotta

La Varenne Pratique

Anne Willan

Vinaigrettes

Gabriel Kreuther: The Spirit of Alsace

Gabriel Kreuther