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Cooking A To Z
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Download or read book Cooking A to Z written by Jane Horn and published by . This book was released on 1997 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated text entries, additional charts, augmented callouts, an improved and expanded index, and an easier-t-read, contemporary design all contribute to this new, revised edition. Now 672 pages long, this is the finest one-volume encyclopedia of cooking currently available. Whatever culinary curiosity, kitchen emergency, or questions of cooking technique might arise, this book is bound to have the answer. 500 color photos.
Book Synopsis Patricia Yeo: Cooking from A to Z by : Patricia Yeo
Download or read book Patricia Yeo: Cooking from A to Z written by Patricia Yeo and published by Macmillan. This book was released on 2002-11-04 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: The executive chef at AZ and Pazo offers her first collection of more than 130 recipes, featuring her flavorful "fusion home cooking," which offers a wide array of innovative Asian-inspired dishes.
Download or read book Cooking A to Z written by Jane Horn and published by . This book was released on 1997 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Traditional Moroccan Cooking by : Z. Guinaudeau
Download or read book Traditional Moroccan Cooking written by Z. Guinaudeau and published by Serif Publishing. This book was released on 2003 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Moroccan cuisine is famous for its subtle blending of spices, herbs and honey with meat and vegetables. In Fez, the country's culinary centre, the cooking has numerous influences - Arab and Berber, with hints of Jewish, African and French. The country's classic dishes are the famous couscous, tagines or stews, and bistilla, an exquisite pie made with a flaky pastry. Capturing the atmosphere of Fez, cultural capital of the medieval Moorish world, Madame Guinaudeau takes us behind closed doors into the kitchens and dining rooms of the old city. She invites us to a banquet in a wealthy home, shopping in the spice market and to the potter's workshop; shares with us the secrets of preserving lemons for a tagine; shows us how to make Moroccan bread. Traditional Moroccan Cooking is the perfect introduction to a mouth-watering culinary heritage and a vivid description of an ancient and beautiful city. It offers a taste of the delights to be found in one of the world's great gastronomic centres.
Download or read book Cooking A to Z written by Jane Horn and published by California Culinary Academy. This book was released on 1992 with total page 631 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Cooking as a Chemical Reaction by : Z. Sibel Ozilgen
Download or read book Cooking as a Chemical Reaction written by Z. Sibel Ozilgen and published by CRC Press. This book was released on 2014-09-18 with total page 296 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food prepara
Book Synopsis Super Natural Every Day by : Heidi Swanson
Download or read book Super Natural Every Day written by Heidi Swanson and published by Hardie Grant Publishing. This book was released on 2011 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
Book Synopsis The Complete Idiot's Guide to Fermenting Foods by : Wardeh Harmon
Download or read book The Complete Idiot's Guide to Fermenting Foods written by Wardeh Harmon and published by Penguin. This book was released on 2012-10-01 with total page 357 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make your own delicious cultured foods-safely and easily! The art of fermenting foods is an ages-old craft that is enjoying a resurgence as people are discovering not only the health benefits of live-culture foods, but the true pleasure of creating their own fermentations at home. From kombucha to kefir, and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. The Complete Idiot's Guide® to Fermenting Foods covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. Here's what you'll find in The Complete Idiot's Guide to Fermenting Food: Over 100 unique and delicious recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more, and each with detailed instructions Helpful insight on the tools and techniques you'll need to know to safely create nearly any type of fermented food Detailed guidance on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters
Book Synopsis A to Z Cookbook for Kids by : Jacque Wick
Download or read book A to Z Cookbook for Kids written by Jacque Wick and published by Front Table Books. This book was released on 2013 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Kids, take over the kitchen! Cook your way through the alphabet with fun and exciting recipes from After-School Apple Dip to Zebra Cupcakes. Parents will love the glossary of kitchen tools and advice on teaching children about buying the food they cook. The book has easy-to-read recipes and step-by-step photos, so your children's first kitchen adventures are guaranteed to be a success!
Book Synopsis Chicken A to Z by : Mireille Sanchez
Download or read book Chicken A to Z written by Mireille Sanchez and published by Rizzoli Publications. This book was released on 2023-03-21 with total page 870 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named “Best Cookbook of the Year” at the 24th Annual Gourmand Awards, this is the only collection of chicken recipes any home cook will ever need. Celebrating chicken’s central place in the world’s culinary repertoire, this book gathers more than 1,000 recipes along with anecdotes, stories, and trivia from every continent. The recipes span the entire spectrum from family celebrations to intimate dinners and quick snacks to street food, and include variations from restaurant-style preparations to traditional home cooking. For the home cook, this book is a tireless source of inspiration for how to prepare chicken. Organized by region and country, each recipe comes with complementary recipes such as side dishes, sauces, condiments, or beverages, as well as alternate preparations and variations. Between the main recipes, their variations, and the sides, the book contains nearly 4,000 recipes. Of particular note is the marginalia that accompanies each recipe: historical anecdotes, information on particular chicken breeds or regional landraces, cultural information, and trivia—both serious as well as amusing. Domesticated long ago, the chicken—which can still be found in the wild in India—joined humankind in spreading across the globe. It is ubiquitous, but it is also a culinary star—truly indispensable.
Book Synopsis The Ultimate Guide to Cooking A to Z by :
Download or read book The Ultimate Guide to Cooking A to Z written by and published by . This book was released on 1996 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether you're a beginning cook who wants to learn the basics of food preparation or someone who already knows their way around the kitchen, this book will inform and inspire you. Filled with descriptions of all types of foods, kitchen equipment, techniques and terms, this comprehensive guide takes the mystery out of cooking and meal planning.
Book Synopsis Substituting Ingredients by : Becky Sue Epstein
Download or read book Substituting Ingredients written by Becky Sue Epstein and published by Sourcebooks, Inc.. This book was released on 2010 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 1,000 healthy, easy-to-find, and cheap substitutions, no cook will ever abandon an appetizing dish for the lack of a particular ingredient.
Download or read book Essential Purée written by Diane Wolff and published by . This book was released on 2016-06 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Ultimate Guide to Setting Up and Running a Puree Kitchen
Download or read book Cooking A to Z written by Jane Horn and published by . This book was released on 1988 with total page 631 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains cooking techniques, identifies utensils and equipment, and provides recipes featuring a variety of fruits, grains, vegetables, meat, poultry and seafood.
Book Synopsis Cooking with the Ancients by : Arlene Stadd
Download or read book Cooking with the Ancients written by Arlene Stadd and published by Glenbridge Publishing Ltd.. This book was released on 1997 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Basic Basics How to Cook from A–Z by : Janet Macdonald
Download or read book The Basic Basics How to Cook from A–Z written by Janet Macdonald and published by Grub Street Cookery. This book was released on 2008-04-16 with total page 161 pages. Available in PDF, EPUB and Kindle. Book excerpt: Get cooking with this beginner’s reference that covers essential equipment, kitchen staples, illustrated techniques, and easy recipes. This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, breads, and pasta, with advice on how to clean, store, prepare, and cook each entry. Line drawings illustrate techniques such as dicing, slicing, coring fruit, and rubbing in fat, and where appropriate a very simple recipe—such as a basic broth or pie—is included, which allows the reader to develop the skills demonstrated. Entries also cover simple but easily forgotten information such as how to poach an egg and at what temperature to roast a chicken.
Book Synopsis River Cottage A to Z by : Hugh Fearnley-Whittingstall
Download or read book River Cottage A to Z written by Hugh Fearnley-Whittingstall and published by Bloomsbury Publishing. This book was released on 2016-12-15 with total page 710 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
