CONQUER THE KITCHEN
Blank Recipe Book + Cooking Reference Guide
Much more than just a recipe journal for you to store your favourite 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!
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PRODUCT DETAILS
- 100 blank cookbook pages with lots of space to write your recipes
- 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 8.5 x 11″ so you can also use it as a scrapbook to keep your clipped out recipes
With large, 8.5 x 11 inch pages you can also use this blank cookbook as a scrapbook so you can paste in your favourite recipes that you’ve clipped out of magazines or newspapers.
Neatly file your recipes by using the Table of Recipes at the beginning of the book. You can organize recipes in alphabetical order, by dish, type of food, however you like! You can truly create your own cookbook!
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.
A wonderful resource to teach yourself how to cook and record all your new recipes!
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Complete List of Topics in the Reference Guide
Part One: Cooking Conversions & Yields
- Measure Equivalents
- Volume Conversion (Dry and Fluid)
- Temp. Conversion
- Metric Conversion Factors
- Mass Conversion
- Length Conversion
Part Two: Basic Cooking Recipes
- Basic Vinaigrette
- Quick Pickled Vegetables
- Vegetable Jelly
- Homemade Aioli
- Simple Syrup
- Vegetable Stock
- Blanched Green Vegetables
Part Three: Cooking & Baking Reference Guide
- Cooking Substitutions
- Produce Seasonality
- Cooking Grains
- Moist Cooking Techniques
- Will it Freeze?
- Using Fruit and Vegetable Scraps
- Food Alkalinity Scale
- Scoville Heat Scale (Level of Spiciness)
- Which Oil to Use?
- Blender, Food Processor or Hand Blender?
- Which Knife to Use?
- Which Pan to Use?
- What’s in a Flour?
- Common Baking Ratios (by weight)
- 7 Stages of Sugar Cooking
- Common Yields
- Keto-Friendly Cheat Sheet
- Common Air Fryer Times and Temperatures
- Common Instant Pot Cooking Times
- Instant Pot Cheat Sheet
- Estimated Daily Calorie Needs
Part Four: Cooking & Baking Tips
Part Five: Glossary of Terms
- Glossary of Cooking Terms
- Glossary of Cookware
- Glossary of Classic Spice Blends
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