A Taste of the Mountains Cooking School Cookbook PDF Download
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Author: Steven Raichlen
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 360
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Book Description
Author: Steven Raichlen
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 360
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Book Description
Author: Maximilian Ritter
Publisher:
ISBN: 9781736055335
Category :
Languages : en
Pages : 0
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Book Description
Author: Steven Raichlen
Publisher:
ISBN: 9780671544294
Category :
Languages : en
Pages :
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Book Description
The author lists many of the techniques & recipes taught at the prestigious Taste of the Mountains Cooking School in New Hampshire. Recipes range from New England specialties to French cuisine. TASTE OF THE MOUNTAIN includes sketches & thorough descriptions of cooking techniques.
Author: Taste Of Home
Publisher: Simon and Schuster
ISBN: 0898219477
Category : Cooking
Languages : en
Pages : 914
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Book Description
No matter what you crave, cook it with confidence with taste of Home Cooking School Cookbook! Whatever your skill level in the kitchen, you will learn step-by-step techniques and discover new favorites with more than 400 best loved recipes and over 600 full-color photos from our expert instructors. Create a memorable game-day-get-together with nacho dip, hot wings and yummy pizza. Master the grill with succulent ribeyes, monster stuffed burgers and a whole salmon fillet that’s a real showstopper. Whip up sumptuous holiday meals with all of the trimmings from citrus-rosemary rubbed turkey with artichoke stuffing to chipotle sweet potatoes and caramel apple trifle. The Taste of Home Cooking School Cookbook features delicious dishes from breakfast to lunch to dinner and including dessert, of course.Sample recipes include: Eggs Benedict Casserole Brie Phyllo Cups Sweet-Tangy Wings French Onion Soup Lemon Chicken Tortellini Taco Lasagna Roasted Chicken with Oyster Stuffing Sizzling Ancho Ribeyes Creamy Parmesan Spinach Chocolate Mousse with Cranberry Sauce Easy Grasshopper Ice Cream Pie Contemporary topics are comprehensively explored with techniques ranging from simple basics to true wow-factor recipes. Each recipe has been tasted and reviewed in the Taste of Home test kitchen, plus there are over 140 practical, proven tips from our Cooking School experts—so you’ll enjoy perfect results every time.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1954210124
Category : Cooking
Languages : en
Pages : 681
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Book Description
Attend your personal culinary grad school and learn to cook your best, with 100 advanced courses full of 400+ recipes and new-school techniques given by 20 expert test-kitchen instructors. Finally, a cookbook written for confident home cooks ready to explore new territory and learn by cooking spectacular recipes. Travel beyond the basics into 100 engaging themed courses such as Stuffed Pasta, Pho, Grilled Salad, Koji Magic, and Soufflés. Enhance your skills and satisfy your curiosity by whipping up creamy ice cream and gelato, frying crunchy chicken, rolling out and shaping gnocchi (and gnudi) with ease, fermenting vegetables, and perfecting pastry cream to fill choux au craquelin, Boston cream pie, and bolo bao. Within the course structure, recipes are supplemented by illustrated core techniques, food science sidebars, and infographic resource pages packed with valuable behind-the-recipe information. You will confidently learn to: • make your own cheese • be your own butcher • fearlessly fry • bake challah, baguettes, and croissants • put the icing on all kinds of cakes.
Author: Mary Laird Hamady
Publisher: David R. Godine Publisher
ISBN: 9781567920208
Category : Cooking
Languages : en
Pages : 292
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Book Description
One of the glories of Middle Eastern cuisine is that once the basics are mastered, it becomes easy to put together meals for 40 or 50 people. The definitive book on Lebanese regional food, "Lebanese Mountain Cookery" provides an important and beautiful resource for anyone interested in the history and practice of Middle Eastern cooking.
Author: Jay Solomon
Publisher:
ISBN: 9781580085021
Category : Cooking
Languages : en
Pages : 116
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Book Description
Travelling along the Equator with utensils in hand, chef and restaurateur Jay Solomon takes a journey through Cuba and Aruba to Hawaii and Indonesia, sharing his visions of paradise along the way. In his 145 recipes, he combines fruits and vegetables with spices, peppers, fish and piquant sauces.
Author: Sylvia Lovegren
Publisher: University of Chicago Press
ISBN: 9780226494074
Category : Cooking
Languages : en
Pages : 470
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Book Description
Like fashions and fads, food-even bad food-has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past. Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century.
Author: Tieghan Gerard
Publisher: Clarkson Potter
ISBN: 0553496409
Category : Cooking
Languages : en
Pages : 306
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Book Description
125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series “Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”—Epicurious Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.
Author: Joanne Weir
Publisher: Crown Publishing Group (NY)
ISBN:
Category : Cooking
Languages : en
Pages : 296
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Book Description
The countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation. More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients! Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves? The Mediterranean plays the same game with savory egg pies. You can't enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata -- made with roasted sweet peppers. In Greece, the egg has beentransformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia's own spicy merguez sausage. For this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine -- or sherry, or ouzo, or raki -- while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home.
