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Author: Linda Galenzoski
Publisher: FriesenPress
ISBN: 1038305993
Category : Cooking
Languages : en
Pages : 127
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Book Description
Food connects us to our roots. It summons memories of days long ago and brings history to life in our homes. With the right recipe, anyone can become a time traveler. In Paprika, Poppyseed, Pot Cheese, chef Linda Galenzoski shares her favorite recipes alongside the history of how each dish came to be. When were certain spices added to the Hungarian diet? How did a particular dish change and evolve over time? When did she first experience the dish—and what memories from her childhood does it evoke each time she cooks it? Readers will learn about the Hungarian people, their culture, and most importantly, their food. The recipes include traditional dishes, updated classics, and all-around comfort foods that home cooks can make. Whether you want to try something new or create a sense of nostalgia making familiar dishes, you will find something to love in these scrumptious main courses and tasty desserts.
Author: Linda Galenzoski
Publisher: FriesenPress
ISBN: 1038305993
Category : Cooking
Languages : en
Pages : 127
Get Book Here
Book Description
Food connects us to our roots. It summons memories of days long ago and brings history to life in our homes. With the right recipe, anyone can become a time traveler. In Paprika, Poppyseed, Pot Cheese, chef Linda Galenzoski shares her favorite recipes alongside the history of how each dish came to be. When were certain spices added to the Hungarian diet? How did a particular dish change and evolve over time? When did she first experience the dish—and what memories from her childhood does it evoke each time she cooks it? Readers will learn about the Hungarian people, their culture, and most importantly, their food. The recipes include traditional dishes, updated classics, and all-around comfort foods that home cooks can make. Whether you want to try something new or create a sense of nostalgia making familiar dishes, you will find something to love in these scrumptious main courses and tasty desserts.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703505
Category : Cooking
Languages : en
Pages : 601
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Book Description
ULTIMATE GLUTEN-FREE COOKBOOK COLLECTION: Get both volumes of ATK’s New York Times bestselling How Can It Be Gluten-Free series—in one package! Discover 350+ yummy recipes for gluten-free cooking and baking, plus 600+ photos and recommendations approved by the Test Kitchen experts. America’s Test Kitchen’s How Can It Be Gluten-Free cookbooks raised the bar on gluten-free cooking and baking with fool-proof techniques for ensuring your favorite comfort food staples align with your diet. Now, get both volumes from this bestselling series in one package! This collection includes 350+ gluten-free recipes for every meal—from Extra-Crunchy Fried Chicken and NYC-Style Pizza to muffins, casseroles, breads, and more! Inside you’ll also find: • 75 dairy-free recipe variations using alternate dairy products • 600+ full-color photos to guide your cooking and baking • A brand-new chapter on Grains, featuring a new generation of whole-grain recipes • Detailed nutritional information for all 350+ gluten-free recipes • Latest recommendations for gluten-free products like breads and pastas • And so much more! Featuring stand-out recipes from the original How Can It Be Gluten-Free Cookbook and with loads of advice straight from the experts at America’s Test Kitchen, this 2-volume cookbook collection makes preparing gluten-free meals and treats easier than ever!
Author: Author_328201
Publisher: Penguin UK
ISBN: 0241453135
Category : Health & Fitness
Languages : en
Pages : 328
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Book Description
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Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1940352274
Category : Cooking
Languages : en
Pages : 330
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Book Description
Our all-new collection of gluten-free recipes features a new whole-grain flour blend, more than 50 dairy-free recipes, and nutritionals for every recipe. Building on the best-selling success of The How Can It Be Gluten- Free Cookbook, we’ve gone back into the test kitchen to expand our repertoire of revolutionary gluten-free recipes, including developing a whole-grain flour blend that brings earthy flavor to a variety of baked goods such as sandwich bread, waffles, rustic walnut-cherry boule, chai spice bread, sesame crackers, and a free-form rustic tart dough used to make a stunning pear and cranberry tart. Throughout there are recipes that use the test kitchen’s all-purpose flour blend, such as bagels, hamburger rolls, brioche, baguettes, and easy-to-make pan pizzas, as well as sweet treats like yeasted doughnuts, blondies, lemon layer cake, and Dutch apple pie. Also new to this book are nutritionals for every recipe and dairy-free versions of more than half the baked goods based on extensive testing done with alternative milks and yogurt and vegan cream cheese and butter. Innovative techniques and discoveries are explained throughout: a simple oven proofing method that helps gluten-free breads rise taller and more consistently, foil collars that ensure hamburger buns that are the right size, and a double-batter-ing and double-frying method for fried fish with a crispy gluten-free coating. From breakfast foods, grains, and comfort foods to a whole range of baked goods, this new volume delivers groundbreaking recipes plus information on the best gluten-free breads and pastas on the market today and an essential resource section that is a road map for cooking and baking without gluten.
Author: Judith Hill
Publisher: American Express Food & Wine Magazine Corporation
ISBN: 9780916103651
Category : Cooking
Languages : en
Pages : 444
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Book Description
More than 800,000 subscribers heartily agree: there's always something delicious going on at Food & Wine. It's the unrivaled leader in the field, and serves up recipes, menus, advice on cooking gourmet travel, sophisticated entertaining tips, wine reviews, ideas on pairing wine and food, and articles on the hottest chefs and innovations in the culinary world. And here, all in one place, is every recipe published in the magazine during the year 2000--more than 500 of them! Each is kitchen-tested on everyday (not industrial) equipment, especially so you can recreate them in your own home. Here's real food that real people who want to eat well can actually prepare (unlike the too-complicated dishes in other cooking magazines, which seem to require a year spent at the Cordon Bleu!). Put these on your plate: Picadilo-Stuffed Mushrooms, Goat Cheese and Pepper Empanadillas, Fresh Herb Soup, Sicilian Eggplant Stuffed with Garlic and Melting Cheese, Spicy Crawfish Salad on Brioche, Snapper in Chile-Lime Sauce, Rack of Lamb with Cabernet Sauce, and Hazelnut Meringue Ice Cream Sandwiches. For the most innovative menus and wine pairings--whether you entertain every night or just for the holidays-Food & Wine is the authority.
Author: Avanelle Day
Publisher: Echo Point+ORM
ISBN: 1648371213
Category : Cooking
Languages : en
Pages : 973
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Book Description
The classic international cookbook with “explanations of the origins of spices and how to use them [and] scores of recipes that are of absolute first rank” (The New York Times). First published in 1964, The Spice Cookbook is an astounding treasury of over 1,400 recipes from around the world. As the title implies, this book contains a wealth of fascinating and mouth-watering information about a huge range of spices and herbs including flavor profiles, uses (culinary and otherwise), and historical information about where each herb and spice originated and how they made their way around the globe. Recipes range in complexity from staples like simple baked breads, grains, and vegetables to exotic international dishes that will challenge even a seasoned cook. Peppered with beautiful watercolors and line drawings, this book will take you on a delicious culinary journey.
Author: S. Brothers
Publisher: Lulu.com
ISBN: 0557182301
Category : Cooking
Languages : en
Pages : 246
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Book Description
Here is a collection of recipes that reflect the tastes and style of the Brothers family. You'll find such exciting dishes as Bacchus Bites, Rat Onna Stick, Fried Dr. Pepper, Graveyard Stew, and the Stewed Monkey Heads that became the name of this collection.Family members from around the world gave up treasured recipes to include here and span the centuries all the way back to Grossmutter in 18th C. Germany.This is a collection of family favorites, not a special diet or even a compilation of all our cooking lore. Between these covers are the recipes that appear in the Brothers family feasts, on the holiday table, after school snacks, party nibbles, pot-luck favorites to take and share, and every day foods.To all the Brothers out there ' may you spatter these pages as you cook up the meals we love as we've spattered up the index cards, spiral notebooks, restaurant napkins, and letters from which they were collected.Good eating to you all!
Author: Marilynn Brass
Publisher: Macmillan
ISBN: 125006435X
Category : Cooking
Languages : en
Pages : 321
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Book Description
America's favorite baking sisters—The Brass Sisters—are back with another treasure trove of treats
Author: Diana Henry
Publisher: Aster
ISBN: 1783255692
Category : Cooking
Languages : en
Pages : 414
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Book Description
A new edition of the hidden gem at the heart of Diana Henry's extraordinary cookbook repertoire 'Roast Figs, Sugar Snow has been in my kitchen since the day I first opened it. Here is a book that celebrates not only the ingredients of the winter shopping bag, the pumpkins and pomegranates, chestnuts and soft, sweet spices, but the heart and soul of the season. Each paragraph is a carol to what makes the cooking of the cold months something to cherish.' - Nigel Slater Coming soon from the critically acclaimed, multi-award-winning, Sunday Times bestselling author Diana Henry, her classic cookbook Roast Figs Sugar Snow, revisited, revised and refreshed nearly 20 years after its first publication, with a new foreword by Nigel Slater and seven new recipes. Full of comforting delights from cold-weather climes - from the ski slopes of Italy, to the coffee houses of Vienna and Budapest, the rural reaches of New England and beyond - these recipes will bring warmth to your heart as well as your home. Recipes include: -Georgian Cheese Pies -Salad of Smoked Duck with Farro, Red Chicory and Pomegranates -Pumpkin Tarts with Spinach and Gorgonzola -Vermont Baked Beans -Roast Pork with Black Pudding, Apple and Mustard Sauce -Melting Leg of Lamb with Juniper -Dublin Coddle -Snow Biscuits -Skier's Chocolate with Bugnes -Roast Figs and Plums in Vodka with Cardamom Cream
Author:
Publisher:
ISBN:
Category : Poultry
Languages : en
Pages : 1244
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Book Description
