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Author: Katharine Gasparini
Publisher:
ISBN: 9780681067288
Category : Cooking, Australian
Languages : en
Pages : 1008
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Book Description
Features over 1000 mouth-watering recipes. Clear step-by-step instructions and photograph make meal preparation simple and every recipe has been tested to ensure the best possible results. Included are old favorites and bright new suggestions and every entry is accompanied by a detailed nutritional breakdown.
Author: Katharine Gasparini
Publisher:
ISBN: 9780681067288
Category : Cooking, Australian
Languages : en
Pages : 1008
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Book Description
Features over 1000 mouth-watering recipes. Clear step-by-step instructions and photograph make meal preparation simple and every recipe has been tested to ensure the best possible results. Included are old favorites and bright new suggestions and every entry is accompanied by a detailed nutritional breakdown.
Author: Mark Bittman
Publisher: Clarkson Potter
ISBN: 0307482170
Category : Cooking
Languages : en
Pages : 1605
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Book Description
The author of How to Cook Everything takes you on the culinary trip of a lifetime, featuring more than a thousand international recipes. Mark Bittman traveled the world to bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining. With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible, bringing his distinctive no-frills approach to dishes that were once considered esoteric. Bittman compellingly shows that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and more with easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte. Plus this book is the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. The rest of the world isn't forgotten either. There are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. Shop locally, cook globally–Mark Bittman makes it easy with: • Hundreds of recipes that can be made ahead or prepared in under 30 minutes • Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients • An extensive International Pantry section and much more make this an essential addition to any cook’s shelf The Best Recipes in the World will change the way you think about everyday food. It’s simply like no other cookbook in the world.
Author:
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 1048
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Book Description
"From the editors of Cook's Illustrated"--Dust jacket.
Author: Louise Bennett Weaver
Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 494
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Book Description
Author: Gloria Bley Miller
Publisher: Simon and Schuster
ISBN: 0671509934
Category : Cooking
Languages : en
Pages : 948
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Book Description
Provides instructions for preparing Chinese-style appetizers, meat, poultry, seafood, egg dishes, vegetables, rice dishes, egg rolls, and sauces, and gives information on menus and cooking techniques.
Author: Hyperion
Publisher: Hyperion
ISBN: 9781401304218
Category : Cooking
Languages : en
Pages : 416
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Book Description
The Moonstone by Wilkie Collins has descriptive copy which is not yet available from the Publisher.
Author: Bina Parasramka
Publisher:
ISBN: 9788174363459
Category : Cookery, Indic
Languages : en
Pages : 528
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Book Description
Author: Craig Claiborne
Publisher: Crown
ISBN: 9780812930894
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
Craig Claiborne is best known for revolutionizing American cuisine by, among other things, adding the flavors of the world to home menus. Claiborne has shared the secrets of preparing dishes with the spices of the Levant and the Far East, the curries of India, and the cream sauces of France through his columns for nearly four decades and more than twenty cookbooks. About 60% of the 1,000 recipes in this exciting collection are drawn from Craig Claiborne's New New York Times Cookbook. The other 40% of the recipes are drawn from the five other Claiborne cookbooks mentioned below. No one has commanded the respect of his culinary peers more than Craig Claiborne. Included in this volume are recipes from master chefs who traveled from all parts of the world to share their cooking wisdom with him. Finally, dozens of imaginative collaborative recipes that were developed by Claiborne and Pierre Franey for gourmet cuisine and simple dining are found here. The Best of Craig Claiborne is a classic that belongs in every cook's library across the country.
Author: Isabelle Barrett
Publisher: Conran Octopus
ISBN: 9780706405316
Category : Cookbooks
Languages : en
Pages : 415
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Book Description
Author: Mireille Sanchez
Publisher: Rizzoli Publications
ISBN: 0789344106
Category : Cooking
Languages : en
Pages : 870
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Book Description
Named “Best Cookbook of the Year” at the 24th Annual Gourmand Awards, this is the only collection of chicken recipes any home cook will ever need. Celebrating chicken’s central place in the world’s culinary repertoire, this book gathers more than 1,000 recipes along with anecdotes, stories, and trivia from every continent. The recipes span the entire spectrum from family celebrations to intimate dinners and quick snacks to street food, and include variations from restaurant-style preparations to traditional home cooking. For the home cook, this book is a tireless source of inspiration for how to prepare chicken. Organized by region and country, each recipe comes with complementary recipes such as side dishes, sauces, condiments, or beverages, as well as alternate preparations and variations. Between the main recipes, their variations, and the sides, the book contains nearly 4,000 recipes. Of particular note is the marginalia that accompanies each recipe: historical anecdotes, information on particular chicken breeds or regional landraces, cultural information, and trivia—both serious as well as amusing. Domesticated long ago, the chicken—which can still be found in the wild in India—joined humankind in spreading across the globe. It is ubiquitous, but it is also a culinary star—truly indispensable.
