12,167 Kitchen and Cooking Secrets PDF Download
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Author: Susan Sampson
Publisher: Robert Rose
ISBN: 9780778802228
Category : Cooking
Languages : en
Pages : 0
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Book Description
A multitude of ideas, tips and techniuqes to reward any serious cook.
Author: Susan Sampson
Publisher: Robert Rose
ISBN: 9780778802228
Category : Cooking
Languages : en
Pages : 0
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Book Description
A multitude of ideas, tips and techniuqes to reward any serious cook.
Author: David Joachim
Publisher: Rodale Books
ISBN: 9781579543013
Category : Cooking
Languages : en
Pages : 576
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Book Description
Come meet your new best friend in the kitchen. Introducing the big book of home-cooking secrets, fabulous food tips, simple solutions, and recipes to rave about! Whether you cook a little or a lot, plain or fancy, healthy or hearty, for your family or just for fun, this is the one book that does it all--faster and easier than you ever dreamed! Find out how to choose the juiciest oranges, perk up limp asparagus, chop an onion with no tears, grill a steak to juicy perfection, rescue any oversalted dish, and crack an egg with one hand. Or, if you're simply tired of the same old meals night after night, discover hundreds of easy recipes that put great-tasting food on your table fast. With this book, you can cook anything with skill, confidence, and pleasure--from a moist, juicy Thanksgiving turkey to a healthy chocolate-banana cream pie to your family's favorite chili with a delicious new twist. Brilliant Food Tips and Cooking Tricks is the book to keep by your side whenever you cook. It's your silent partner, your creative inspiration, and your cooking emergency hotline all rolled into one! This indispensable kitchen companion contains all the practical, down-to-earth cooking wisdom that you will ever need. Learn quick new tricks and clever trade secrets. Discover dozens of recipe rescues. Put a new spin on tried-and-true dishes. Most of all, learn how to cook faster, cook smarter, and have more fun in the kitchen. You'll find the following special features and many more in this extraordinary book: * Over 5,000 brilliant tips on buying, storing, and preparing food; boosting flavor; cooking healthfully; saving time; rescuing failed recipes; and much more * More than 900 simple, great-tasting recipes for home cooks * Over 200 helpful boxes such as "How Baking Works" and "Four Ways to Flavor Pork Tenderloin" * 170 step-by-step illustrations that teach you timesaving techniques * More than 150 fascinating food facts and household hints * Over 25 useful charts and tables with emergency substitutions, metric conversions, a guide to pan sizes, and much more * The combined experience of five top cooking experts * Easy-to-use, find-it-fast format
Author: Raymond Blanc
Publisher: Bloomsbury Publishing
ISBN: 1408881489
Category : Cooking
Languages : en
Pages : 484
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Book Description
Raymond Blanc is revered as a culinary legend, whose love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. Every recipe includes explanations and hints to ensure that your results are consistently brilliant. Dishes that once seemed plain, or impossibly complex, suddenly become simple and elegant; the book's sixteen chapters include classics like watercress soup, chicory and Roquefort salad, cep ravioli, apricot cassoulet, chicken liver parfait, confit salmon, moules marnière, grilled dover sole, home cured ham, pot au feu, lambs liver persillade, roast wild duck, lamb cutlets, galette des Rois, cherry clafoutis and Maman Blanc's own chocolate mousse. With scores of recipes from both series of Kitchen Secrets, this is guaranteed to be a must-have for anybody with a love of French cuisine and finesse.
Author: Linda Chirinian
Publisher:
ISBN: 9780961703301
Category : Cookery, Persian
Languages : en
Pages : 0
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Book Description
Author: Culinary Institute of America
Publisher: Chronicle Books
ISBN: 9780811811637
Category : Cooking
Languages : en
Pages : 138
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Book Description
Contains sixty seasonal and holiday recipes from the Culinary Institute of America, and includes illustrations and a table of equivalents.
Author: Adam Roberts
Publisher: Artisan Books
ISBN: 1579654398
Category : Cooking
Languages : en
Pages : 401
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Book Description
Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
Author: Matt Preston
Publisher: Plum
ISBN: 1743547617
Category : Cooking
Languages : en
Pages : 308
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Book Description
Every great home cook needs a go-to list of delicious, fail-safe recipes, from the perfect crispy hasselback potatoes to the ultimate roast pork with crackling and the foolproof cheesecake that will have people requesting the recipe every time. Nobody is better qualified than Matt Preston to bring you this kind of knowledge, to share with you the secrets to cooking everything better. Matt reveals here for the first time the secrets and tips he has picked up over his many years food writing, TV presenting and working alongside some of the greatest cooks of our time - be they CWA matriarchs or Marco Pierre White. These are the building blocks for better cooking and they've never been easier to master. This is a specially formatted fixed layout ebook that retains the look and feel of the print book.
Author: Shirley O. Corriher
Publisher: William Morrow Cookbooks
ISBN: 9780062098658
Category : Cooking
Languages : en
Pages : 0
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Book Description
In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cook—a cook who is in control. CookWise is a different kind of cookbook. There are more than 230 outstanding recipes—from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse—but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. The What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. No matter what your cooking level, you'll find CookWise a revelation.
Author: Frances Short
Publisher: Berg
ISBN: 1845202767
Category : Social Science
Languages : en
Pages : 176
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Book Description
This book explores the thoughts, values and opinions of home cooks, their practices and experiences, and the skills and knowledge they use to prepare and provide food. It provides new and challenging ways of thinking about cooking, examining and often contesting commonly-held beliefs and theories about the role of practical cookery lessons, dinner parties as showcases for culinary flair and the negative effect of convenience foods on home cooking and kitchen skills.
Author: Linda Carucci
Publisher: AuthorHouse
ISBN: 1504983610
Category : Cooking
Languages : en
Pages : 426
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Book Description
Tips, techniques, shortcuts, sources, inspiration, and answers to frequently asked questions, plus one hundred triple-tested recipes to make you a better cook. Theres no one more qualified than Linda Carucci to reveal the insider secrets and shortcuts that professional chefs use every day. More than just a cookbook, in the ten years since the first edition of Cooking School Secrets for Real World Cooks has made its way into the hands of forty thousand cooks across the United States, this has become an indispensable go-to guide for internal doneness temperatures, what to look for in cooking equipment, and which cooking methods bring out the best in which foods. Each of the one-hundred-plus recipes was tested at least three times, each time by a different cook unprecedented for a cookbook. Recipe testers comments and feedback inspired the books widely praised Sidebars and Recipe Secrets scattered throughout: Whats that green tinge on my potatoes? (Solanine . . . and its toxic.) How can I prepare risotto for company without being held hostage in the kitchen? (Learn restaurant chefs tips and techniques in Secrets to Successful Risotto.) Whats the fuss about all these different salts? (Join Linda as she takes you on a guided tasting of todays most commonly used cooking saltsand spills the beans about why chefs have certain favorites.) Youll appreciate the authors warmth and expertise as a teacher as she takes you step by step through the preparation of classics like Roasted Stuffed Turkey with Pan Gravy, My Grandmothers Baked Stuffed Manicotti with Twenty-Minute Tomato Sauce, and Apple Crisp with Bourbon and SpIce Cream. And then its on to sensational show-stoppers such as Paella with Shellfish, Sausage, and Chicken; Double-Crusted Timpano with Fusilli, Ricotta, and Tender Little Meatballs; and White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis.
