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Author: Julie Adkison
Publisher: Wordmusic Incorporated
ISBN: 9781933876078
Category : Cooking
Languages : en
Pages : 189
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Book Description
Many artistic people tend also to be great cooks, finding cooking to be another outlet for their creativity. The women of Point of Grace are no exception since they talk often onstage about their favorite foods and their love of cooking. In Cooking With Grace, Shelley, Denise, and Leigh lend their charm and humor to create their own style of cooking and entertaining in the home. Each of the over 150 recipes and anecdotes give readers a "behind the scenes" look at the group. The girls describe life on the road, tell personal stories about growing up and share tips on entertaining from their own experiences as wives, moms and hostesses.
Author: Julie Adkison
Publisher: Wordmusic Incorporated
ISBN: 9781933876078
Category : Cooking
Languages : en
Pages : 189
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Book Description
Many artistic people tend also to be great cooks, finding cooking to be another outlet for their creativity. The women of Point of Grace are no exception since they talk often onstage about their favorite foods and their love of cooking. In Cooking With Grace, Shelley, Denise, and Leigh lend their charm and humor to create their own style of cooking and entertaining in the home. Each of the over 150 recipes and anecdotes give readers a "behind the scenes" look at the group. The girls describe life on the road, tell personal stories about growing up and share tips on entertaining from their own experiences as wives, moms and hostesses.
Author: Leah Adams
Publisher: Warner Press
ISBN: 9781593178802
Category :
Languages : en
Pages : 88
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Book Description
In the last two generations, home-cooked meals and
Author: Grace Young
Publisher: Simon and Schuster
ISBN: 0684847396
Category : Cooking
Languages : en
Pages : 312
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Book Description
Here are 140 classic Cantonese recipes--handed down with their importance to health and prosperity. of color photos and 35 b&w photos. 2-color throughout.
Author: Grace Young
Publisher: Simon and Schuster
ISBN: 1416580735
Category : Cooking
Languages : en
Pages : 326
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Book Description
Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Young’s definitive work illustrates the innumerable, easy-to-learn possibilities the technique offers—dry stir-fries, moist stir-fries, clear stir-fries, velvet stir-fries—and weaves the insights of Chinese cooking philosophy into the preparation of beloved dishes as Kung Pao Chicken, Stir-Fried Beef and Broccoli, Chicken Lo Mein with Ginger Mushrooms, and Dry-Fried Sichuan Beans.
Author: Grace Young
Publisher: Simon and Schuster
ISBN: 1476740240
Category : Cooking
Languages : en
Pages : 266
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Book Description
Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and recipes, gathered in this richly designed and illustrated volume, offer not only expert lessons in the art of wok cooking, but also capture a beautiful and timeless way of life. With its emphasis on cooking with all the senses, The Breath of a Wok brings the techniques and flavors of old-world wok cooking into today's kitchen, enabling anyone to stir-fry with wok hay. IACP award-winner Young details the fundamentals of selecting, seasoning, and caring for a wok, as well as the range of the wok's uses; this surprisingly inexpensive utensil serves as the ultimate multipurpose kitchen tool. The 125 recipes are a testament to the versatility of the wok, with stir-fried, smoked, pan-fried, braised, boiled, poached, steamed, and deep-fried dishes that include not only the classics of wok cooking, like Kung Pao Chicken and Moo Shoo Pork, but also unusual dishes like Sizzling Pepper and Salt Shrimp, Three Teacup Chicken, and Scallion and Ginger Lo Mein. Young's elegant prose and Richardson's extraordinary photographs create a unique and unforgettable picture of artisan wok makers in mainland China, street markets in Hong Kong, and a "wok-a-thon" in which Young's family of aunties, uncles, and cousins cooks together in a lively exchange of recipes and stories. A visit with author Amy Tan also becomes a family event when Tan and her sisters prepare New Year's dumplings. Additionally, there are menus for family-style meals and for Chinese New Year festivities, an illustrated glossary, and a source guide to purchasing ingredients, woks, and accessories. Written with the intimacy of a memoir and the immediacy of a travelogue, this recipe-rich volume is a celebration of cultural and culinary delights.
Author: Tamar Adler
Publisher: Simon and Schuster
ISBN: 1439181896
Category : Cooking
Languages : en
Pages : 272
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Book Description
In An Everlasting Meal, Tamar Adler has written a book that “reads less like a cookbook than like a recipe for a delicious life” (New York magazine). In this meditation on cooking and eating, Tamar Adler weaves philosophy and instruction into approachable lessons on feeding ourselves well. An Everlasting Meal demonstrates the implicit frugality in cooking. In essays on forgotten skills such as boiling, suggestions for what to do when cooking seems like a chore, and strategies for preparing, storing, and transforming ingredients for a week’s worth of satisfying, delicious meals, Tamar reminds us of the practical pleasures of eating. She explains what cooks in the world’s great kitchens know: that the best meals rely on the ends of the meals that came before them. With that in mind, she shows how we often throw away the bones, skins, and peels we need to make our food both more affordable and better. She also reminds readers that almost all kitchen mistakes can be remedied. Summoning respectable meals from the humblest ingredients, Tamar breathes life into the belief that we can start cooking from wherever we are, with whatever we have. An empowering, indispensable work, An Everlasting Meal is an elegant testimony to the value of cooking.
Author: Grace Cheetham
Publisher: Watkins Media Limited
ISBN: 1844839311
Category : Cookbooks
Languages : en
Pages : 107
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Book Description
"Whip up inspiring easy and truly delicious recipes, including breads, cakes, biscuits, tarts, pastas, pies, pizza, custards and creams - all gluten-free and diary-free!"--Back cover.
Author: Amy Chaplin
Publisher: Artisan
ISBN: 1579658024
Category : Cooking
Languages : en
Pages : 401
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Book Description
Winner, James Beard Award for Best Book in Vegetable-Focused Cooking Named one of the Best Cookbooks of the Year / Best Cookbooks to Give as Gifts in 2019 by the New York Times, Washington Post, Bon Appétit, Martha Stewart Living, Epicurious, and more Named one of the Best Healthy Cookbooks of 2019 by Forbes “Gorgeous. . . . This is food that makes you feel invincible.” —New York Times Book Review Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.
Author: Mrs. S. R. Dull
Publisher:
ISBN:
Category : Cookery, American
Languages : en
Pages : 366
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Book Description
Author: Grace Howaniec
Publisher:
ISBN: 9780942495270
Category : Cooking
Languages : en
Pages : 170
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Book Description
