Produce Dishes Using Basic Methods of Cookery PDF Download
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Author: Futura Group
Publisher:
ISBN: 9781922221551
Category : Cooking
Languages : en
Pages : 92
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Book Description
Author: Futura Group
Publisher:
ISBN: 9781922221551
Category : Cooking
Languages : en
Pages : 92
Get Book Here
Book Description
Author:
Publisher:
ISBN:
Category : Boiling (Cooking)
Languages : en
Pages : 142
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Book Description
Author:
Publisher:
ISBN:
Category : Commercial cookery
Languages : en
Pages : 92
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Book Description
Author: Editors of Martha Stewart Living
Publisher: Clarkson Potter
ISBN: 0307954455
Category : Cooking
Languages : en
Pages : 330
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Book Description
An essential resource for every cook In this beautiful book, Martha Stewart—one of America’s best-known cooks, gardeners, and all-around vegetable lovers—provides home cooks with an indispensable resource for selecting, storing, preparing, and cooking from the garden and the market. The 150 recipes, many of which are vegetarian, highlight the flavors and textures of everyday favorites and uncommon varieties alike. The recipes include: • Roasted Carrots and Red Quinoa with Miso Dressing • Swiss Chard Lasagna • Endive and Fennel Salad with Pomegranate Seeds • Asparagus and Watercress Pizza • Smoky Brussels Sprouts Gratin • Spiced Parsnip Cupcakes with Cream Cheese Frosting Martha Stewart’s Vegetables makes eating your greens (and reds and yellows and oranges) more delicious than ever. — Los Angeles Times: Best Cookbooks of Fall 2016 — Newsday: Top 10 Cookbooks for 2016
Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 1449396038
Category : Cooking
Languages : en
Pages : 433
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Book Description
Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category : Cooking
Languages : en
Pages : 480
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Book Description
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Author: Harold McGee
Publisher:
ISBN: 9780865474529
Category : Cooking
Languages : en
Pages : 339
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Book Description
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author: Vanessa Barrington
Publisher: Chronicle Books
ISBN: 0811872688
Category : Cooking
Languages : en
Pages : 182
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Book Description
“Everything you need to know about the delicious new world of beans in this pioneering [recipe] book . . .A keeper.” —Paula Wolfert, James Beard and Julia Child Award–winning cookbook author Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly ninety recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal. “Heirloom Beans is no less than a promise of good things to come from this humble but rather magical food.” —Deborah Madison, James Beard and Julia Child Award–winning cookbook author of Vegetarian Cooking for Everyone “Heirloom Beans is the ultimate kiss and tell all of legendary legumes. A delicious recipe and savory story for every heirloom bean.” —Annie Somerville, cookbook author and chef, Greens Restaurant “We give Rancho Gordo beans a place of honor at our restaurants.” —Thomas Keller, James Beard award-winning chef, cookbook author and restaurateur, French Laundry
Author: Dale Lambert Anderson
Publisher:
ISBN:
Category : Farm produce
Languages : en
Pages : 60
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Book Description
Author: Roblyn Rawlins
Publisher: Bloomsbury Publishing
ISBN: 1474252575
Category : Social Science
Languages : en
Pages : 232
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Book Description
With a vast selection of foods and thousands of recipes to choose from, how do home cooks in America decide what to cook – and what does their cooking mean to them? Answering this question, Making Dinner is an empirical study of home cooking in the United States. Drawing on a combination of research methods, which includes in-depth interviews with over 50 cooks and cooking journals documenting over 300 home-cooked dinners, Roblyn Rawlins and David Livert explore how American home cooks think and feel about themselves, food, and cooking. Their findings reveal distinct types of cook-the family-first cook, the traditional cook, and the keen cook -and demonstrate how personal identities, family relationships, ideologies of gender and parenthood, and structural constraints all influence what ends up on the plate. Rawlins and Livert reveal research that fills the data gap on practices of home cooking in everyday life. This is an important contribution to fields such as food studies, health and nutrition, sociology, social psychology, anthropology, gender studies, and American studies.
