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Author: Megan Carle
Publisher: Ten Speed Press
ISBN: 1607741210
Category : Cooking
Languages : en
Pages : 362
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Book Description
You have a midterm tomorrow and a fierce growl in your stomach. Your roommate just nabbed your last cup o' ramen. Do you: (A) Ignore your stomach and brew another pot of coffee? (B) Break out the PB&J? (C) Order pizza—again? (D) Make a quick trip to the grocery store? The answer's D, and College Cooking is the only study guide you'll need. Sisters Megan and Jill Carle know all about leaving a well-stocked kitchen to face an empty apartment fridge with little time to cook and very little money. They practically grew up in their parents' kitchen, but even that didn't prepare them for braving the supermarket aisles on their own. That's why they wrote COLLEGE COOKING—to share the tips and tricks they've learned while feeding themselves between late-night studying, papers, parties, and other distractions. Starting with kitchen basics, Megan and Jill first cover ingredients, equipment, and other prereqs for cooking a decent meal. They then provide more than ninety simple yet tasteworthy recipes—hearty home-style dishes, study-break snacks, healthy salads, sweet treats, and more (along with low-cal and veggie options). You'll find easy and cheap-to-make dishes, like: Tortilla Soup • Chili with Green Chile Cornbread • Chicken Salad Pita Sandwiches • Baked Penne Pasta with Italian Sausage • What's-in-the-Fridge Frittata • Peanut Butter Cup Bars • Brownie Bites You'll also find recipes for feeding a household of roommates, maximizing leftovers, cooking for a dinner date, and hosting parties with minimal prep and cost. Just consider COLLEGE COOKING your crash course in kitchen survival—and required reading for off-campus living. Reviews: “College Cooking is a must-pack, along with the fry pan and the blender, for those going back to college or starting this year.” —Arizona Republic “The recipes are quick, easy, and simple.” —Kansas City Star “This is reasonable food reasonably fast. I was going too give the cookbook to someone in college, but no way. This is going straight into my collection.” —Oakland Tribune
Author: Megan Carle
Publisher: Ten Speed Press
ISBN: 1607741210
Category : Cooking
Languages : en
Pages : 362
Get Book Here
Book Description
You have a midterm tomorrow and a fierce growl in your stomach. Your roommate just nabbed your last cup o' ramen. Do you: (A) Ignore your stomach and brew another pot of coffee? (B) Break out the PB&J? (C) Order pizza—again? (D) Make a quick trip to the grocery store? The answer's D, and College Cooking is the only study guide you'll need. Sisters Megan and Jill Carle know all about leaving a well-stocked kitchen to face an empty apartment fridge with little time to cook and very little money. They practically grew up in their parents' kitchen, but even that didn't prepare them for braving the supermarket aisles on their own. That's why they wrote COLLEGE COOKING—to share the tips and tricks they've learned while feeding themselves between late-night studying, papers, parties, and other distractions. Starting with kitchen basics, Megan and Jill first cover ingredients, equipment, and other prereqs for cooking a decent meal. They then provide more than ninety simple yet tasteworthy recipes—hearty home-style dishes, study-break snacks, healthy salads, sweet treats, and more (along with low-cal and veggie options). You'll find easy and cheap-to-make dishes, like: Tortilla Soup • Chili with Green Chile Cornbread • Chicken Salad Pita Sandwiches • Baked Penne Pasta with Italian Sausage • What's-in-the-Fridge Frittata • Peanut Butter Cup Bars • Brownie Bites You'll also find recipes for feeding a household of roommates, maximizing leftovers, cooking for a dinner date, and hosting parties with minimal prep and cost. Just consider COLLEGE COOKING your crash course in kitchen survival—and required reading for off-campus living. Reviews: “College Cooking is a must-pack, along with the fry pan and the blender, for those going back to college or starting this year.” —Arizona Republic “The recipes are quick, easy, and simple.” —Kansas City Star “This is reasonable food reasonably fast. I was going too give the cookbook to someone in college, but no way. This is going straight into my collection.” —Oakland Tribune
Author: Emily Hu
Publisher: Sourcebooks, Inc.
ISBN: 1647393426
Category : Cooking
Languages : en
Pages : 260
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Book Description
75 Easy, healthy, and budget-friendly dorm room delicacies—for one Just because you're heading off to college doesn't mean you have to miss out on some of your favorite, home-cooked meals. College Cooking for One teaches college-bound kids how to make delicious, dorm-friendly dishes for every meal of the day with minimal tools, easy-to-use appliances, and clever tips. Learn how to transform your small room into a functional cooking space with advice for setting up a kitchen, handy chef tools to keep on hand, and what simple appliances to use. With tasty recipes like Easy Avocado Toast and Barbecue Pork Stuffed Sweet Potatoes, you'll forget about the dormitory dining hall in no time. College Cooking for One includes fantastic features like: Health on a dime—The recipes in this cooking for one cookbook are inexpensive and nutritional so you can eat healthy on a budget. Foodie 101—Find out about how to stretch your money, adapting recipes to vegetarian and vegan diets, and other cooking for one tips and hacks. Nothing squandered—The recipes are designed to minimize the wasting of food and come with pointers for adapting leftovers in fun ways. Take dorm room dining to the next level with College Cooking for One.
Author: Martha Stewart
Publisher: Potter/TenSpeed/Harmony
ISBN: 0307955036
Category : Cooking
Languages : en
Pages : 897
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Book Description
This enhanced edition of Martha Stewart’s Cooking School includes 31 instructional step-by-step videos and hundreds of color photographs that demonstrate the fundamental cooking techniques that every home cook should know. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels. Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.
Author: Michael Brenner
Publisher: W. W. Norton & Company
ISBN: 0393634930
Category : Science
Languages : en
Pages : 376
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Book Description
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author: Becky Libourel Diamond
Publisher:
ISBN: 9781594163074
Category : Biography & Autobiography
Languages : en
Pages : 0
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Book Description
"In Philadelphia during the first decades of the nineteenth century, Mrs. Elizabeth Goodfellow ran a popular bakery and sweet shop. In addition to catering to Philadelphia's wealthy families and a reputation of making the finest desserts in the young country, her business stood out from every other establishment in another way: she ran a small school to teach the art of cooking, the first of its kind in America. Despite her notoriety--references to her cooking as a benchmark abound in the literature of the period--we know very little about who she was. Since she did not keep a journal and never published any of her recipes, we have to rely on her students, most notably Eliza Leslie, who fortunately recorded many of Goodfellow's creations and techniques. Mrs. Goodfellow is known for making the first lemon meringue pie and for popularizing regional foods, such as Indian (corn) meal. Through old recipe books, advertisements, letters, diaries, genealogical records, and other primary sources, "Mrs. Goodfellow: the story of America's first cooking school" provides a more complete portrait of this influential figure in cooking history."--Back cover
Author: Shereen Pavlides
Publisher: Page Street Publishing
ISBN: 1645673057
Category : Cooking
Languages : en
Pages : 358
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Book Description
Be a Rock Star in Your Kitchen with Home-cooked Meals from Scratch! Shereen Pavlides, of the mega-viral brand Cooking With Shereen, has garnered millions of fans across her platforms thanks to her affectionate personality and her confidence-building approach to cooking from scratch. Now, in her debut cookbook, she’s bringing all that knowledge right to your kitchen. Through 60 impressive recipes, Shereen shows you that it’s possible to make the best food you’ve ever tasted without depending on frozen, precooked or store-bought ingredients—and without spending all day cooking. With meals for every occasion, from weeknight dinners to show-stopping parties (and everything in-between), you can roll up your sleeves and dig into the likes of: Pecan-Crusted Pork Tenderloin with Rosemary Brown Butter Restaurant-Style Crab Cakes with Sriracha Rémoulade Baba Ganoush with Housemade Pita Sesame Salmon with Sweet Jalapeño Udon Noodles Gruyère and Thyme Popovers Cypriot Cinnamon Potatoes with Dill Yogurt Asian-Style Coconut Broccoli Spanakopita Triangles Shanghai Chicken Salad with Sesame Ginger Vinaigrette Whether you’re new to cooking, or just looking to up your game, donta you worry—Shereen’s got you covered.
Author: Alison Cayne
Publisher: Artisan Books
ISBN: 1579656730
Category : Cooking
Languages : en
Pages : 385
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Book Description
Must-have manual contains nine master classes in the fundamentals of cooking.
Author: Marie T. Smith
Publisher: Pelican Publishing Company
ISBN: 9781455608867
Category : Cooking
Languages : en
Pages : 280
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Book Description
Fast, easy, and economical, the recipes in Microwave Cooking for One are ideal for individuals, whether they live alone or share busy modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy clean-up.Author Marie Smith emphasizes the importance of measured portions, careful timing, and the right utensils when cooking in a microwave. A food scale assures the success of the recipes and is also helpful to those watching their food intake. Inexperienced cooks will be able to cook like professionals with these easy-to-follow recipes. From Soft-Boiled Eggs to Fried Scallops and Shoo-Fly Cake, there's something for everyone, and with over 300 recipes, there are plenty of possibilities for exciting meals. Also, when you begin with a recipe for one, it's easy to double or even triple when you need more to go around.Uniquely practical, Microwave Cooking for One is a guide to a new method of wholesome and efficient cooking.Marie Smith, a former resident of Lakeland, Florida, was an experienced microwave chef who wrote a "Microwave Cooking" column for the Plant City Post. Her frequent attendance at microwave symposiums made her knowledgeable in many areas of microwave cookery and technology.For a sample of the wonderful recipes in this book, try Ms. Smith's recipe for Onion Hamburgers.Onion Hamburger3 oz. lean ground beef1/8 tsp. salt1 tsp. dry bread crumbs1/4 tsp. Worcestershire sauce1 tsp. minced fresh or frozen oniondash of black pepper1 tbsp. milkMix all ingredients in 1-quart mixing bowl. Shape into 5-inch patty and set aside. Heat 6" browning skillet 2 minutes at 100% power. Place patty in skillet and cover skillet with paper towel. Cook 1:30 minutes at 100% power, turning patty over halfway through cooking time. Let stand 1 minute. Place on plate and serve.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703874
Category : Cooking
Languages : en
Pages : 681
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Book Description
Great cooks never stop learning. Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipes This all-new exploration of the fundamentals of cooking is perfect for anyone (from brand-new to experienced cooks) who wants to learn not just the “hows” but also the “whys” of cooking. Why does pizza bake better on a stone? Why do mushrooms benefit from water when sautéing? Why should you salt food at multiple stages during the cooking process? More than 80 focused courses let you dive into your favorite topics, whether it's Pizza, Fried Rice, Fish on the Grill, or Birthday Cake, and take a mini-bootcamp on the subject, each introduced by an ATK test cook. The courses are presented in easily digestible sections so you don't have to read a lot before you pick up your knife and start cooking. Cooking principles, technique, key takeaways, food science, and more are woven into each course so you learn as you cook. Jump into a class on Fresh Italian Pasta to learn how to: • make fresh pasta from scratch without a machine • cut fettucine and make Fettucine Alfredo • make a classic marinara sauce and basil pesto Infographic pages take you farther behind recipes and ingredients: See how olive oil is really produced, or how temperature affects the state of butter (and why firm, soft, and melted butter behave differently in cooking). Every chapter progresses from the basics of the best way to poach a perfect egg and make chicken broth to upping your game with huevos rancheros and mastering the elusive roast chicken. If you want to feel accomplished and really know how to cook, come learn with America's Test Kitchen.
Author: Candace Braun Davison
Publisher: Rockridge Press
ISBN: 9781641529389
Category : Cooking
Languages : en
Pages : 0
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Book Description
No-fuss recipes for making tasty, affordable meals from the comfort of your dorm room Being away at college doesn’t mean you can’t have delicious, homemade cooking. The Easy College Cookbook will teach you how to make incredible meals wherever you live with clever recipes that use typical dorm appliances, easy-to-find ingredients, and a few basic tools. This college cookbook will help you bypass the typical constraints of cooking on campus―whether you have a tight budget, limited space, or no easy way to get to a real grocery store. Creative tips and tricks help make any dorm room the perfect place for a hearty exam-day breakfast, a laid-back dinner with friends, and everything in between. This college cookbook includes: Hacks for college students―Get practical pointers for saving money on supplies and preparing your dorm room kitchen for cooking success. Recipes for all occasions―Find a wide variety of dishes perfect for tailgate parties, study sessions, game nights, group projects, and more. Dietary adjustments―Discover substitution tips for making the recipes friendly to almost every dietary restriction. Simplify mealtime with the quick and budget-friendly recipes in The Easy College Cookbook.
