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Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544819829
Category : Cookbooks
Languages : en
Pages : 691
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Book Description
The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods--plus, for the first time, color photography throughout.
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544819829
Category : Cookbooks
Languages : en
Pages : 691
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Book Description
The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods--plus, for the first time, color photography throughout.
Author: Catherine Atkinson
Publisher: Southwater
ISBN: 9781846810718
Category : Chutney
Languages : en
Pages : 0
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Book Description
Transform the everyday into a feast with all kinds of tempting sauces and tasty accompaniments.
Author: Jim Tarantino
Publisher: Ten Speed Press
ISBN: 1607743760
Category : Cooking
Languages : en
Pages : 362
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Book Description
In this revised and expanded edition of his bestselling book, grilling guru Jim Tarantino explains the art and science of marinades, brines, and rubs and presents more than 400 savory, sweet, and spicy recipes. Featuring 150 brand-new recipes and sections on brines, cures, and glazes, this marinating bible is chock-full of ideas for preparing moist and flavorful beef, poultry, vegetables, and more—both indoors and out—including: Apple Cider Brine, Zesty Jalapeño Lime Glaze, Tapenade Marinade, Ancho-Espresso Dry Rub, Grilled Iberian Pork Loin with Blood Orange–Sherry Sauce, and Vietnamese Grilled Lobster Salad. Marinades, Rubs, Brines, Cures & Glazes provides home cooks with hundreds of mouthwatering recipes and fail-safe techniques, so you can grill, steam, sauté, roast, and broil with confidence.
Author: George Geary
Publisher: Robert Rose
ISBN: 9780778802273
Category : Marinades
Languages : en
Pages : 0
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Book Description
Cooking.
Author: Christian Isobel Johnstone
Publisher:
ISBN:
Category : Brewing
Languages : en
Pages : 688
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Book Description
Author: Julia Child
Publisher: Knopf
ISBN: 0679747656
Category : Cooking
Languages : en
Pages : 530
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Book Description
An instructive cookbook with more than eight hundred recipes in which Julia Child blends classic techniques with American cooking and emphasizes freshness and simpler preparation.
Author: Oretta Zanini De Vita
Publisher: W. W. Norton & Company
ISBN: 0393082431
Category : Cooking
Languages : en
Pages : 424
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Book Description
Winner of the International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity. Cooking pasta the Italian way means: Keep your eye on the pot, not the clock. Respect tradition, but don’t be a slave to it. Choose a compatible pasta shape for your sauce or soup, but remember they aren’t matched by computer. (And that angel hair goes with broth, not sauce.) Use the best ingredients you can find—and you can find plenty on the Internet. Resist the urge to embellish, add, or substitute. But minor variations usually enhance a dish. How much salt? Don’t ask, taste! Serving and eating pasta the Italian way means: Use a spoon for soup, not for twirling spaghetti. Learn to twirl; never cut. Never add too much cheese, and often add none at all. Toss the cheese and pasta before adding the sauce. Warm the dishes.Serve pasta alone. The salad comes after. To be perfectly proper, use a plate, not a bowl. The authors are reluctant to compromise because they know how good well-made pasta can be. But they keep their sense of humor and are sympathetic to all well-intentioned readers.
Author: Sandy Stein
Publisher: AuthorHouse
ISBN: 1438973683
Category : Cooking
Languages : en
Pages : 618
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Book Description
This Recipes & Information cookbook is the result of 50 plus years of accumulating thousands of recipes and information that have their roots in everyday and party foods with a diverse background of American, Italian, Jewish, Oriental, Hispanic, Eastern and European flavors about everything from soup to nuts. The book contains about 800 recipes. Included in this cook are a wealth of tips, information, and historical facts related to eating, drinking, cooking and baking appetizer, soup, stew, meat, pasta, noodle, fish, seafood, vegetable, gravy, sauce, dessert and baking recipes. The cookbook contains 100 pages related to information on more than 75 subjects.
Author: Catherine Atkinson
Publisher: Southwater
ISBN: 9781780192215
Category : Condiments
Languages : en
Pages : 0
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Book Description
This title features 400 fail-safe recipes to transform everyday dishes into feasts, shown step by step in 1400 photographs. You can add something special to every type of dish and every kind of occasion, with recipes for a wonderful range of accompaniments, from classic sauces to spiced mustards. It is a detailed introduction to the art of sauce-making and preserving, from making stocks and marinades to setting jams and jellies. It includes quick, easy recipes for creamy dips, fiery salsas, tasty relishes, spicy marinades and simple dressings: try calvados and apple sauce for pork, sweet pepper salsa for fish, or basil and lemon mayonnaise for salads. You can try making some of the tempting preserves to stock up your pantry, from green tomato chutney and spiced apple mincemeat to quince and coriander jelly, and blueberry and lime jam. Make every meal memorable with this practical and accessible guide to the complementary sauces, salsas and accompaniments that we love to add to our food. Over 400 original recipes add an inspirational touch to every conceivable kind of meal, whether it's a rich gravy for a roasted leg of lamb, a tangy orange sauce for duck, a quick crunchy satay for shredded vegetables or a stunning series of party dips, tangy dressings, sweet chunky chutneys, cooling raitas, fresh fruit coulis or rich dessert creams. Many of these recipes will also make fantastic gifts, such as Christmas chutney, tarragon and champagne mustard, rumtopf, and spiced apple mincemeat. From much-loved standbys such as Bolognese sauce, mango chutney, and pickled onions to stand-alone sweet preserves such as apricots in amaretto, this is an inspiring kitchen compendium.
Author: Charlotte MASON (Writer on Cookery.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 486
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Book Description
