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Author: Nancy Camilla Carlisle
Publisher: Tilbury House Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 216
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Book Description
AMERICA'S KITCHENS, by Nancy Carlisle and Melinda Talbot Nasardinov, tells the story of this important room and features New England hearths, detached kitchens on southern plantations, Spanish colonial kitchens of the Southwest, elaborate nineteenth--century kitchens in the Midwest, and middle--class open--plan homes of 1950s suburbia. The book traces technological developments such as the introduction of the cast--iron cookstove, the efficiency of the Hoosier cabinet, and the impact of the frozen food industry to suggest how these innovations have transformed kitchen work and changed live
Author: Nancy Camilla Carlisle
Publisher: Tilbury House Publishers
ISBN:
Category : Cooking
Languages : en
Pages : 216
Get Book Here
Book Description
AMERICA'S KITCHENS, by Nancy Carlisle and Melinda Talbot Nasardinov, tells the story of this important room and features New England hearths, detached kitchens on southern plantations, Spanish colonial kitchens of the Southwest, elaborate nineteenth--century kitchens in the Midwest, and middle--class open--plan homes of 1950s suburbia. The book traces technological developments such as the introduction of the cast--iron cookstove, the efficiency of the Hoosier cabinet, and the impact of the frozen food industry to suggest how these innovations have transformed kitchen work and changed live
Author: Ellen Whitaker
Publisher: Taunton Press
ISBN: 9781561585342
Category : Architecture
Languages : en
Pages : 244
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Book Description
If the kitchen is your favorite room this book will take you to paradise.
Author: America's Test Kitchen
Publisher:
ISBN: 9781933615226
Category : Baking
Languages : en
Pages : 0
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Book Description
Every single recipe in the book has been tested not once, not twice, but often as many as 20 or 30 times. Recipes that work... the first time and every time.
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493136
Category : Cooking
Languages : en
Pages : 3810
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Book Description
The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.
Author:
Publisher:
ISBN: 9780936184715
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Contains cooking tips and recipes from public television's "America's Test Kitchen," sharing the results of tests on various products, cooking tools and techniques, ingredients, and foods.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256958
Category : Cooking
Languages : en
Pages : 273
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Book Description
All the kitchen secrets, techniques, recipes, and inspiration you need to craft transcendent cocktails, from essential, canonical classics to imaginative all-new creations from America's Test Kitchen. Cocktail making is part art and part science--just like cooking. The first-ever cocktail book from America's Test Kitchen brings our objective, kitchen-tested and -perfected approach to the craft of making cocktails. You always want your cocktail to be something special--whether you're in the mood for a simple Negroni, a properly muddled Caipirinha, or a big batch of Margaritas or Bloody Marys with friends. After rigorous recipe testing, we're able to reveal not only the ideal ingredient proportions and best mixing technique for each drink, but also how to make homemade tonic for your Gin and Tonic, and homemade sweet vermouth and cocktail cherries for your Manhattan. And you can't simply quadruple any Margarita recipe and have it turn out right for your group of guests--to serve a crowd, the proportions must change. You can always elevate that big-batch Margarita, though, with our Citrus Rim Salt or Sriracha Rim Salt. How to Cocktail offers 150 recipes that range from classic cocktails to new America's Test Kitchen originals. Our two DIY chapters offer streamlined recipes for making superior versions of cocktail cherries, cocktail onions, flavored syrups, rim salts and sugars, bitters, vermouths, liqueurs, and more. And the final chapter includes a dozen of our test cooks' favorite cocktail-hour snacks. All along the way, we solve practical challenges for the home cook, including how to make an array of cocktails without having to buy lots of expensive bottles, how to use a Boston shaker, what kinds of ice are best and how to make them, and much more.
Author:
Publisher:
ISBN: 9780936184821
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Through comparisons of cooking products, techniques, and equipment, offers recipes for foods ranging from roast chicken to pasta dishes with explanations of their processes and methodology.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1945256885
Category : Cooking
Languages : en
Pages : 593
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Book Description
A special collection of the very best 500 recipes from two decades of the America's Test Kitchen TV show, plus all the recipes from the 20th season. Here are ATK's greatest hits, the most inventive and rewarding project recipes, classics reimagined, must-have basics, international favorites, and all-star baking recipes. The recipes selected for this commemorative edition celebrate the best and most remarkable accomplishments from 500 episodes of the longest-running cooking show on TV. The collection also shines a spotlight on the cast with fascinating commentary on the recipes from the team that brought them to life on TV. The book captures the personality of the show and provides a first-ever behind-the-scenes look at its beloved cast members along with special features that relay the collected expertise, wit, and wisdom of the team behind America's most-trusted test kitchen.
Author:
Publisher:
ISBN: 9781933615806
Category : Cooking
Languages : en
Pages : 0
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Book Description
A collection of heirloom recipes from Cook’s Country readers. Whether it was a one-of-a-kind, soul-warming meal your grandmother used to make especially for you or a slice of deliciously spiced bread you tasted somewhere halfway around the globe, food has always been so much more than the food itself-it's a memory. What we ate, and when and where we ate it, becomes interwoven with who we are and where we came from: our family, our heritage, our friends. In an effort to preserve these heirloom recipes, Cook's Country Magazine asked its readers to submit their favorite recipes and the stories behind them. Family favorites for cookies and pies, casseroles and special-occasion suppers, old-fashioned breads and even preserves and pickles all came pouring in. From the more than one thousand submissions, our team tested and perfected the best to present here, in From Our Grandmothers' Kitchens.
Author: Michael W. Twitty
Publisher: HarperCollins
ISBN: 0062876570
Category : Cooking
Languages : en
Pages : 504
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Book Description
2018 James Beard Foundation Book of the Year | 2018 James Beard Foundation Book Award Winner inWriting | Nominee for the 2018 Hurston/Wright Legacy Award in Nonfiction | #75 on The Root100 2018 A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom. Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine. From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia. As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together. Illustrations by Stephen Crotts
