Blue Cheese for Breakfast PDF Download
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Author: Frances Taggart
Publisher:
ISBN: 9781897462195
Category : Widows
Languages : en
Pages :
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Book Description
Author: Frances Taggart
Publisher:
ISBN: 9781897462195
Category : Widows
Languages : en
Pages :
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Book Description
Author: Joy Wilson
Publisher: Hachette Books
ISBN: 1401304192
Category : Cooking
Languages : en
Pages : 562
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Book Description
Joy the Baker Cookbook includes everything from "Man Bait" Apple Crisp to Single Lady Pancakes to Peanut Butter Birthday Cake. Joy's philosophy is that everyone loves dessert; most people are just looking for an excuse to eat cake for breakfast.
Author: Tom Colicchio
Publisher: Clarkson Potter
ISBN: 0307885720
Category : Cooking
Languages : en
Pages : 337
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Book Description
Slow-roasted meats, marinated vegetables, surprising flavor combinations, this is not your mother’s sandwich. With acclaimed restaurants located across the United States, and a high-profile job as head judge of the hit show Top Chef, Tom Colicchio is one of the best-known chefs and personalities in the culinary world today. His popular chain of ’wichcraft sandwich shops is known for crafting sandwiches with high-quality fresh ingredients prepared to Colicchio’s exacting standards. And since the first ’wichcraft opened in 2003, diners can’t seem to get enough. In ’wichcraft, Colicchio shares the shops’ secrets with step-by-step recipes for all their best-loved offerings. You’ll learn how to create new classics like Roasted Turkey with Avocado, Bacon, Onion Marmalade, and Mayonnaise, and Sicilian Tuna with Fennel, Black Olives, and Lemon; and elevate basic cold cuts through imaginative combinations like Smoked Ham with Avocado and Butter, and Salami with Marinated Cauliflower and Bitter Greens. Routine staples are refashioned into unforgettable meals, like Onion Frittata with Roasted Tomato and Cheddar, and Slow-Roasted Pork with Red Cabbage, Jalapeños, and Mustard. ’wichcraft is stuffed with sandwiches like these, and many more, that will add something special to both your lunchbox and your life. With 100 full-color photographs, recipes for pantry items including dressings and condiments, and a host of sandwich cookies and ice cream treats to round out your meals, this is the book to get a little ’wichcraft magic going in your own kitchen.
Author: John Whaite
Publisher: Kyle Books
ISBN: 9781914239557
Category : Pots
Languages : en
Pages :
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Book Description
Author: Valeria Ray
Publisher:
ISBN: 9781072462774
Category :
Languages : en
Pages : 98
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Book Description
Blue Cheese definitely gets a bad rap in the cheese family, as its sharp flavor and smell often proves to be an acquired taste amongst even the most avid cheese enthusiasts. One thing is for sure, though...those that don't mind the powerful flavors of blue cheese really love it! If you've been searching for that recipe book that focuses on appetizers, entrees, salads, soups, and sides using blue cheese as it's star ingredient, then look no further than the Feeling Blue Blue Cheese cookbook. This cookbook contains recipes featuring different types of blue cheese like Gorgonzola and Roquefort, so you can experiment with a variety of textures and flavors. Try exciting dishes such as: * Buffalo Chicken Pizza with Blue Cheese * Filet Mignon with Blue Cheese & Port Wine Sauce * Blue Cheese Turkey Burger with Mushrooms * Gorgonzola & Tomato Soup * Blue Turnip Gratin * Pear Salad with Roquefort * Breakfast Casserole * Walnut & Blue Cheese Toast ...and more! Are you a blue cheese aficionado looking for new and flavorful recipes using this dynamic dairy? If so, this cookbook is a gift from cheese heaven! Grab your copy of the Feeling Blue cookbook today and embrace the Blues!
Author: Paula Wolfert
Publisher: A&C Black
ISBN: 1408827468
Category : Cooking
Languages : en
Pages : 532
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Book Description
Paula Wolfert's name is synonymous with revealing the richres of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to steamed sweet and savoury breast of lamb stuffed with couscous and dates. The recipes are clear and inviting, and infused with the author's unparalleled knowledge of this delicious food. Essays illuminate the essential elements of Moroccan flavour and emphasise the accessibility of once hard-to-find ingredients such as saffron, argan oil and Moroccan cumin seed.
Author: Dana Frank
Publisher: Lorena Jones Books
ISBN: 0399579605
Category : Cooking
Languages : en
Pages : 258
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Book Description
A delicious, comprehensive playbook that pairs 75 wine styles—including where and who to buy them from—with 75 recipes that complement them perfectly “If you want to know what good taste in the modern food and wine scene looks like, this is your manual.”—Jordan Mackay, co-author of The Sommelier’s Atlas of Taste Wine Food is a wine course in a cookbook for everyone who wants to learn about wine simply by drinking it. Here, natural wine bar and winery owner Dana Frank and wine-loving recipe writer Andrea Slonecker distill the basics—how to buy, how to store, how to taste—and deliver more than seventy-five instant-hit recipes inspired by delectable, affordable wines that go with them beautifully. Each recipe opens with a succinct summary of the wine style that inspired it, followed by a brief explanation of how it complements the flavors and textures in the recipe. There are also recommendations for three to eight producers of each wine style. Frank and Slonecker also include a wine flavors cheat sheet, a label lexicon lesson, a short course on wine tasting like a pro, and illustrated features on matching wine with types of favorite foods (typical take-out, beloved pasta dishes, and popular sweets). Whether you like thinking about which bottle to pour at brunch, with picnic fare, for midweek dinners, at weekend feasts, or for all of those times, Wine Food makes learning about wine flavorful, fun, and easy.
Author: Sara Smith Wells
Publisher:
ISBN: 9781606419311
Category : Mormon cooking
Languages : en
Pages : 0
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Book Description
Includes plastic insert with equivalent measurements and metric conversions.
Author: Gina Homolka
Publisher: Clarkson Potter
ISBN: 0385345631
Category : Cooking
Languages : en
Pages : 322
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Book Description
Get the recipes everyone is talking about in the debut cookbook from the wildly popular blog, Skinnytaste. Gina Homolka is America’s most trusted home cook when it comes to easy, flavorful recipes that are miraculously low-calorie and made from all-natural, easy-to-find ingredients. Her blog, Skinnytaste is the number one go-to site for slimmed down recipes that you’d swear are anything but. It only takes one look to see why people go crazy for Gina’s food: cheesy, creamy Fettuccini Alfredo with Chicken and Broccoli with only 420 calories per serving, breakfast dishes like Make-Ahead Western Omelet "Muffins" that truly fill you up until lunchtime, and sweets such as Double Chocolate Chip Walnut Cookies that are low in sugar and butter-free but still totally indulgent. The Skinnytaste Cookbook features 150 amazing recipes: 125 all-new dishes and 25 must-have favorites. As a busy mother of two, Gina started Skinnytaste when she wanted to lose a few pounds herself. She turned to Weight Watchers for help and liked the program but struggled to find enough tempting recipes to help her stay on track. Instead, she started “skinny-fying” her favorite meals so that she could eat happily while losing weight. With 100 stunning photographs and detailed nutritional information for every recipe, The Skinnytaste Cookbook is an incredible resource of fulfilling, joy-inducing meals that every home cook will love.
Author: Gordon Rock
Publisher: Gordon Rock
ISBN:
Category : Cooking
Languages : en
Pages : 67
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Book Description
Before I tried these recipes, my experience with blue cheese involved a side dressing for my chicken wings that I could dip my carrots and celery in. The creamy taste was delicious and savory, so I thought that maybe it would go well with other foods in other forms. I started to experiment with fares like steak, salad, and chicken. I then created a list of my favorite recipes that I thought would give the reader a good selection of different meals to choose from using blue cheese. This cookbook is the result of that list. I hope you enjoy making and eating these choices as much as I have.
