Conquer the Kitchen
Blank Recipe Book & Cooking Reference Guide
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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. ¿ 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, Co...
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. ¿ 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! See below for the complete list of topics in the reference guide: Part One: Cooking Conversions & Yields 1. Measure Equivalents 2. Volume Conversion (Dry and Fluid) 3. Temp. Conversion 4. Metric Conversion Factors 5. Mass Conversion 6. Length ConversionPart Two: Basic Cooking Recipes 7. Basic Vinaigrette 8. Quick Pickled Vegetables 9. Vegetable Jelly 10. Homemade Aioli 11. Simple Syrup 12. Vegetable Stock 13. Blanched Green VegetablesPart Three: Cooking & Baking Reference Guide 14. 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 NeedsPart Four: Cooking & Baking Tips 35. Cooking Tips 36. Baking TipsSection Five: Glossary of Terms 37. 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. ABOUT THE AUTHOR: 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.
