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Author: Cecilia Minden
Publisher: Cherry Lake
ISBN: 1602791422
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
From adjusting recipes to measuring ingredients, cooks use math skills every day. Readers will discover how preparing healthy meals for themselves and their families can be fun and practical way to use math!
Author: Cecilia Minden
Publisher: Cherry Lake
ISBN: 1602791422
Category : Juvenile Nonfiction
Languages : en
Pages : 36
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Book Description
From adjusting recipes to measuring ingredients, cooks use math skills every day. Readers will discover how preparing healthy meals for themselves and their families can be fun and practical way to use math!
Author: Lenore Richards
Publisher:
ISBN:
Category : Caterers and catering
Languages : en
Pages : 220
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Book Description
Author: Roseanne Greenfield Thong
Publisher: Chronicle Books LLC
ISBN: 1452156174
Category : Juvenile Fiction
Languages : en
Pages : 41
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Book Description
One is a rainbow. One is a cake. One is a piñata that's ready to break! In this lively picture book, a companion to the Pura Belpré–honored Green Is a Chile Pepper, children discover a fiesta of numbers in the world around them, all the way from one to ten: Two are maracas and cold ice creams, six are salsas and flavored aguas. Many of the featured objects are Latino in origin, and all are universal in appeal. With rich, boisterous illustrations, a fun-to-read rhyming text, and an informative glossary, this vibrant book enumerates the joys of counting and the wonders that abound in every child's day!
Author: Nola Treat
Publisher: DigiCat
ISBN:
Category : Cooking
Languages : en
Pages : 197
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Book Description
DigiCat Publishing presents to you this special edition of "Quantity Cookery: Menu Planning and Cooking for Large Numbers" by Nola Treat, Lenore Richards. DigiCat Publishing considers every written word to be a legacy of humankind. Every DigiCat book has been carefully reproduced for republishing in a new modern format. The books are available in print, as well as ebooks. DigiCat hopes you will treat this work with the acknowledgment and passion it deserves as a classic of world literature.
Author: Mary Berry
Publisher: DK Publishing (Dorling Kindersley)
ISBN: 9780789496744
Category : Cooking
Languages : en
Pages : 0
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Book Description
Featuring more than 1,000 recipes using fresh, natural ingredients that can be made with minimum time and fuss, "Classic Home Cooking" follows modern guidelines for using less saturated fat, sugar, and salt, without sacrificing taste.
Author: Hervé This
Publisher: Univ of California Press
ISBN: 9780520942127
Category : Cooking
Languages : en
Pages : 380
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Book Description
From its intriguing opening question—"How can we reasonably judge a meal?"—to its rewarding conclusion, this beautiful book picks up where Brillat-Savarin left off almost two centuries ago. Hervé This, a cofounder (with the late physicist Nicholas Kurti) of the new approach to studying the scientific basis of cooking known as molecular gastronomy, investigates the question of culinary beauty in a series of playful, lively, and erudite dialogues. Considering the place of cuisine in Western culture, This explores an astonishing variety of topics and elaborates a revolutionary method for judging the art of cooking. Many of the ideas he introduces in this culinary romance are illustrated by dishes created by Pierre Gagnaire, whose engaging commentaries provide rare insights into the creative inspiration of one of the world's foremost chefs. The result is an enthralling, sophisticated, freewheeling dinner party of a book that also makes a powerful case for openness and change in the way we think about food.
Author: Michael Ruhlman
Publisher: Simon and Schuster
ISBN: 1416566120
Category : Cooking
Languages : en
Pages : 307
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Book Description
Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.
Author: Susan McQuillan, M.S., R.D.
Publisher: John Wiley & Sons
ISBN: 0471791016
Category : Juvenile Nonfiction
Languages : en
Pages : 130
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Book Description
Introduce your kids to cooking... with help from the Sesame Street gang! Find more than 50 simple, tasty recipes for healthy breakfasts, lunches, dinners, sweets and treats,and more. Elmo, Cookie Monster, Grover, Ernie and Bert,Oscar the Grouch, Abby Cadabby, and more of your favorite friends from Sesame Street introduce the recipes and share food facts, letter and number activities, and other cooking fun. All recipes include one or more "kids!" steps to get children involved in the kitchen.
Author: Wayne Gisslen
Publisher: John Wiley & Sons
ISBN: 1119585988
Category : Cooking
Languages : en
Pages : 1106
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Book Description
Author: Roseanne Greenfield Thong
Publisher: Chronicle Books
ISBN: 1452136068
Category : Juvenile Fiction
Languages : en
Pages : 39
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Book Description
Pura Belpré Award, Illustrator Honor Latino Book Award, Winner Green is a chile pepper, spicy and hot. Green is cilantro inside our pot. In this lively picture book, children discover a world of colors all around them: red is spices and swirling skirts, yellow is masa, tortillas, and sweet corn cake. Many of the featured objects are Latino in origin, and all are universal in appeal. With rich, boisterous illustrations, a fun-to-read rhyming text, and an informative glossary, this playful concept book will reinforce the colors found in every child's day! Plus, this is the fixed format version, which will look almost identical to the print version. Additionally for devices that support audio, this ebook includes a read-along setting.
