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Author: James Reeson
Publisher:
ISBN: 9780646524801
Category : Cookbooks
Languages : en
Pages : 190
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Book Description
"Featuring over 300 recipes from the smash hit TV Series - you will add so many exciting dishes to your culinary repertoire - whatever the occasion, you will always find easy to prepare and superbly presented food at your fingertips."--Back cover.
Author: James Reeson
Publisher:
ISBN: 9780646524801
Category : Cookbooks
Languages : en
Pages : 190
Get Book
Book Description
"Featuring over 300 recipes from the smash hit TV Series - you will add so many exciting dishes to your culinary repertoire - whatever the occasion, you will always find easy to prepare and superbly presented food at your fingertips."--Back cover.
Author: James Reeson
Publisher:
ISBN: 9780980871128
Category :
Languages : en
Pages :
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Book Description
A beautiful cookbook by celebrity chef James Reeson.150 of the most delicious recipes from the hit TV series Alive and Cooking.
Author: Addison Nancy de Leo Maryann
Publisher:
ISBN: 9780615550305
Category :
Languages : en
Pages : 472
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Book Description
With over 100 easy recipes, additional nutritional information and resources, learn how to make smart health choices for you and your family.
Author: James Reeson
Publisher:
ISBN: 9780980871111
Category : Cooking
Languages : en
Pages : 184
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Book Description
Author: Anne-Marie Bonneau
Publisher: Penguin
ISBN: 0735239789
Category : House & Home
Languages : en
Pages : 0
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Book Description
*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
Author: James Reeson
Publisher:
ISBN: 9780980871104
Category : Cookbooks
Languages : en
Pages : 200
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Book Description
Author: Jessica Bemis Ward
Publisher:
ISBN: 9781938205026
Category : Cooking
Languages : en
Pages : 155
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Book Description
The sequel to "Food to Die For", to benefit the Old City Cemetery in Lynchburg, Virginia.
Author: Maureen Abood
Publisher: Running Press Adult
ISBN: 0762454865
Category : Cooking
Languages : en
Pages : 258
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Book Description
Publishers Weekly’s Top 10 Cookbooks for Spring 2015 Pomegranates and pistachios. Floral waters and cinnamon. Bulgur wheat, lentils, and succulent lamb. These lush flavors of Maureen Abood's childhood, growing up as a Lebanese-American in Michigan, inspired Maureen to launch her award-winning blog, Rose Water & Orange Blossoms. Here she revisits the recipes she was reared on, exploring her heritage through its most-beloved foods and chronicling her riffs on traditional cuisine. Her colorful culinary guides, from grandparents to parents, cousins, and aunts, come alive in her stories like the heady aromas of the dishes passed from their hands to hers. Taking an ingredient-focused approach that makes the most of every season’s bounty, Maureen presents more than 100 irresistible recipes that will delight readers with their evocative flavors: Spiced Lamb Kofta Burgers, Avocado Tabbouleh in Little Gems, and Pomegranate Rose Sorbet. Weaved throughout are the stories of Maureen’s Lebanese-American upbringing, the path that led her to culinary school and to launch her blog, and life in Harbor Springs, her lakeside Michigan town.
Author: Brenda Gantt
Publisher:
ISBN: 9781940772998
Category :
Languages : en
Pages :
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Book Description
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393541223
Category : Cooking
Languages : en
Pages : 672
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Book Description
#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.
