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Author: Ella Sanders
Publisher: Castle Point Books
ISBN: 125019038X
Category : Cooking
Languages : en
Pages : 326
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Book Description
Make flavorful meals in minutes using your induction burner! Discover your new secret to fast results and amazing taste (even in small spaces!) with The Best Induction Burner Recipes on the Planet! Portable, versatile, and extremely safe to use, an induction burner is a must-have appliance that will significantly change the way you cook. Unlike traditional gas and electric burners, induction cooktops rely on electromagnetism to generate heat directly in your pan. The result: faster cooking time and better temperature control—without heating up your kitchen or cooking space! In this special collection of 100 mouthwatering recipes, you’ll find new, easier ways to cook classic favorites with your induction stovetop, including: • Easy Chicken Enchiladas • Pecan-Crusted Chicken Breasts • Luscious Skillet Lasagna • Decadent Chocolate Fondue • Fruit Crepes with Salted Caramel Sauce • A total of 100 tasty breakfasts, delicious dinners, sensational sides, and tempting desserts! Super-simple, step-by-step instructions in The Best Induction Burner Recipes on the Planet help you get the most out of your induction burner and make every recipe easy to prepare and share!
Author: Ella Sanders
Publisher: Castle Point Books
ISBN: 125019038X
Category : Cooking
Languages : en
Pages : 326
Get Book Here
Book Description
Make flavorful meals in minutes using your induction burner! Discover your new secret to fast results and amazing taste (even in small spaces!) with The Best Induction Burner Recipes on the Planet! Portable, versatile, and extremely safe to use, an induction burner is a must-have appliance that will significantly change the way you cook. Unlike traditional gas and electric burners, induction cooktops rely on electromagnetism to generate heat directly in your pan. The result: faster cooking time and better temperature control—without heating up your kitchen or cooking space! In this special collection of 100 mouthwatering recipes, you’ll find new, easier ways to cook classic favorites with your induction stovetop, including: • Easy Chicken Enchiladas • Pecan-Crusted Chicken Breasts • Luscious Skillet Lasagna • Decadent Chocolate Fondue • Fruit Crepes with Salted Caramel Sauce • A total of 100 tasty breakfasts, delicious dinners, sensational sides, and tempting desserts! Super-simple, step-by-step instructions in The Best Induction Burner Recipes on the Planet help you get the most out of your induction burner and make every recipe easy to prepare and share!
Author: Ella Sanders
Publisher: Castle Point Books
ISBN: 1250190398
Category : Cooking
Languages : en
Pages : 163
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Book Description
Make flavorful meals in minutes using your induction burner! Discover your new secret to fast results and amazing taste (even in small spaces!) with The Best Induction Burner Recipes on the Planet! Portable, versatile, and extremely safe to use, an induction burner is a must-have appliance that will significantly change the way you cook. Unlike traditional gas and electric burners, induction cooktops rely on electromagnetism to generate heat directly in your pan. The result: faster cooking time and better temperature control—without heating up your kitchen or cooking space! In this special collection of 100 mouthwatering recipes, you’ll find new, easier ways to cook classic favorites with your induction stovetop, including: • Easy Chicken Enchiladas • Pecan-Crusted Chicken Breasts • Luscious Skillet Lasagna • Decadent Chocolate Fondue • Fruit Crepes with Salted Caramel Sauce • A total of 100 tasty breakfasts, delicious dinners, sensational sides, and tempting desserts! Super-simple, step-by-step instructions in The Best Induction Burner Recipes on the Planet help you get the most out of your induction burner and make every recipe easy to prepare and share!
Author: Anne-Marie Bonneau
Publisher: Penguin
ISBN: 0735239789
Category : House & Home
Languages : en
Pages : 0
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Book Description
*SILVER WINNER for the 2022 Taste Canada Award for Single-Subject Cookbooks* *SHORTLISTED for the 2021 Gourmand World Cookbook Award* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
Author: Andrea Nguyen
Publisher: Ten Speed Press
ISBN: 1607749580
Category : Cooking
Languages : en
Pages : 169
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Book Description
JAMES BEARD AWARD WINNER • With this comprehensive cookbook, Vietnam’s most beloved, aromatic comfort food—the broth and noodle soup known as pho—is now within your reach. Author Andrea Nguyen first tasted pho in Vietnam as a child, sitting at a Saigon street stall with her parents. That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States. Here Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table. With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.
Author: Tray Barker
Publisher: Harvest
ISBN: 9780358117612
Category : COOKING
Languages : en
Pages : 0
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Book Description
The official tie-in cookbook to the new hit TBS comedy The Last O.G., starring Tracy Morgan and Tiffany Haddish.
Author:
Publisher:
ISBN:
Category : Technology
Languages : en
Pages : 584
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Book Description
Author: Alexis Gabriel Aïnouz
Publisher: Hardie Grant Publishing
ISBN: 1787133001
Category : Cooking
Languages : en
Pages : 423
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Book Description
French Guy Cooking is a YouTube sensation with half a million subscribers. A Frenchman living in Paris, Alex loves to demystify cooking by experimenting with food and cooking methods to take the fear factor out of the kitchen. He wants to make cooking fun and accessible, and he charms his viewers with his geeky approach to food. In this, his debut cookbook, he shares 90 of his absolute favourite recipes, some of which feature step-by-step photography – from amazingly tasty toast and pizza ideas all the way to some classic but super-simple French dishes. Along the way, he offers ingenious kitchen hacks – a cheat's guide to wine, five knives you need in your kitchen, the secret to brilliant ramen – so that anyone can throw together great food without any fuss.
Author: Eleanor Ford
Publisher: Allen & Unwin
ISBN: 1760871214
Category : Cooking
Languages : en
Pages : 472
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Book Description
A collection of enchanting, unusual yet accessible dishes ... from the refined cooking of Java to the spicy heart of Sumatra and over the water to the festival foods of Bali. Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes dynamic yet achievable, and the food brought to life by stunning photography.
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1768
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Book Description
Over 1 Million Copies Sold A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 626
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Book Description
