Cooking Light Way to Bake PDF Download
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Author: The Editors of Cooking Light
Publisher: Cooking Light
ISBN: 9780848742379
Category : Cooking
Languages : en
Pages : 0
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Book Description
Cooking Light Way to Bake is a celebration of the joy of baking and the pleasure healthier baked treats can bring. Light baking has its own set of techniques, and this book is filled with more than 700 full-color photos showing you exactly how to prepare a wide variety of delectable baked goods, so you get perfect results every time you bake. Baking is both a science and an art and the nuances are numerous, but there are certain principles and techniques that always hold true. With the right proportion of ingredients and a few essential facts and easy-to-learn skills, you can make your light baked goods shine. Inside, you'll find a primer on those guidelines and a glossary of ingredients to help get you started. Technique is key. In traditional baking, butter and sugar can hide a host of baking mistakes, but healthier baking doesn't afford that luxury. This book offers you the secrets to light baking success. From creating flaky biscuits to making a perfect piecrust, you'll find hundreds of tips and the nutrition information you need to create memorable homemade baked goods.
Author: The Editors of Cooking Light
Publisher: Cooking Light
ISBN: 9780848742379
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Cooking Light Way to Bake is a celebration of the joy of baking and the pleasure healthier baked treats can bring. Light baking has its own set of techniques, and this book is filled with more than 700 full-color photos showing you exactly how to prepare a wide variety of delectable baked goods, so you get perfect results every time you bake. Baking is both a science and an art and the nuances are numerous, but there are certain principles and techniques that always hold true. With the right proportion of ingredients and a few essential facts and easy-to-learn skills, you can make your light baked goods shine. Inside, you'll find a primer on those guidelines and a glossary of ingredients to help get you started. Technique is key. In traditional baking, butter and sugar can hide a host of baking mistakes, but healthier baking doesn't afford that luxury. This book offers you the secrets to light baking success. From creating flaky biscuits to making a perfect piecrust, you'll find hundreds of tips and the nutrition information you need to create memorable homemade baked goods.
Author: David Joachim
Publisher: Time Inc. Books
ISBN: 0848749936
Category : Cooking
Languages : en
Pages : 947
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Book Description
It is an exciting time to be in the kitchen with so many incredible, flavorful ingredients from around the globe in our local supermakets. We can thank globalization for stimulating our taste buds--and for making it easier to eat healthy. David Joachim, Author
Cooking Light Global Kitchen brings a world of flavor, texture, and enticing aromas to your everyday meals. In this book, the sometimes intimidating topic of preparing your favorite ethnic-inspired dishes is made
easy, approachable, and, most importantly, doable for home cooks of any skill level, by using ethnic ingredients easy-to-find in your local grocery store!
New York Times Bestselling author David Joachim, shares fascinating stories behind the world's most loved dishes as well as tips and techniques from 15 notable chefs and experts such as Rick Bayless, Marc Vetri, Michael Solomonov, Lidia Bastianich, Marcus Samuelsson, Jose Garces, Mark Bittman, and many more.
We'll show you how to create Mexican chile rellenos, homemade
pasta in the Italian tradition, Thai sticky rice, Egyptian koshari, and
many other dishes without venturing further than the supermarket.
You'll get a taste of the world without ever leaving home.
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More than 150 recipes from around the world provide adventurous eaters with plenty of options to keep their palates pleased
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Features melting pot recipes blending the flavors of multiple cuisines, appealing to America's love of fusion dishes
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All the recipes are prepared with easy-to-find ingredients, making each deliciously doable
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Full-color images of each recipe brings each dish to life
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A complete nutrition analysis shows readers they can makeonce-in-awhile favorites into everyday options
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Ingredients: Detailed information about the easy-to-find ingredients that are the basis of many of these international favorites, where to find them (mostly at the regular grocery store these days), and how to know you're picking the best.
Author: Martha Stewart Living Magazine
Publisher: Clarkson Potter
ISBN: 0307954943
Category : Cooking
Languages : en
Pages : 386
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Book Description
No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week. Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce. Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.
Author: Sally Schneider
Publisher: Artisan Books
ISBN: 9781579652494
Category : Cooking
Languages : en
Pages : 762
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Book Description
Sally Schneider was tired of doing what we all do—separating foods into "good" and "bad," into those we crave but can't have and those we can eat freely but don't especially want—so she created A New Way To Cook. Her book is nothing short of revolutionary, a redefinition of healthy eating, where no food is taboo, where the pleasure principle is essential to well-being, where the concept of self-denial just doesn't exist. More than 600 lavishly illustrated recipes result in marvelous, vividly flavored foods. You'll find quintessential American favorites that taste every bit as good as the traditional "full-tilt" versions: macaroni and cheese, rosemary buttermilk biscuits, chocolate malted pudding. You'll find Italian polentas, risottos, focaccias, and pastas, all reinvented without the loss of a single drop of deliciousness. Asian flavors shine through in cold sesame noodles; mussels with lemongrass, ginger, and chiles; and curry-crusted shrimp. Even French food is no longer on the forbidden list, with country-style pâtés and cassoulet. Hundreds of techniques, radical in their ultimate simplicty, make all the difference in the world: using chestnut puree in place of cream, butter, and pork fat in a duck liver mousse; extending the richness of flavored oils by boiling them with a little broth to dress starchy beans and grains; casserole-roasting baby back ribs to render them of fat, then lacquering them with a pungent maple glaze. Scores of flavor catalysts—quickly made sauces, rubs, marinades, essences, and vinaigrettes—add instant hits of flavor with little effort. Leek broth dresses pasta; chive oil becomes an instant sauce for broiled salmon; a smoky tea essence imparts a sweet, grilled flavor to steak; balsamic vinegar turns into a luscious dessert sauce. Variations and improvisations offer infiinite flexibility. Once you learn a basic recipe, it's simple to devise your own version for any part of the meal. "Fried" artichockes with crispy garlic and sage can be an hors d-oeuvre topped with shaved cheeses, part of a composed salad, or as a main course when tossed iwth pasta. It's equally happy on top of pizza or stirred into risotto. And by building dishes from simple elements, turning out complex meals doesn't have to be a complex affair. A wealth of tips and practical information to make you a more accomplished and self-confident cook: how to rescue ordinary olive oil to give it more flavor, how to make soups creamy without cream, how to freshen less-than-perfect fish. So here it is, 756 glorious pages of all the deliciousness and joy that food is meant to convey.
Author: Anne C. Chappell
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 550
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Book Description
Most of us simply arent willing to sacrifice culinary excellence for meals that are good for us. Its no wonder, then, that Cooking Light is Americas leading epicurean magazine and the most trusted authority on healthy cooking. And this newest hardcover beauty is the most comprehensive collection of 1,000 top-rated, double-tested, healthy, yet rich and tasty recipes ever combined in one cookbook.
Author: Editors of Martha Stewart Living
Publisher: Clarkson Potter
ISBN: 0307954722
Category : Cooking
Languages : en
Pages : 320
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Book Description
A must-have for every baker, with 130 recipes featuring bold new flavors and ingredients. Here is the go-to cookbook that definitively ushers the baking pantry beyond white flour and sugar to include natural sweeteners, whole-grain flours, and other better-for-you—and delicious—ingredients. The editors at Martha Stewart Living have explored the distinctive flavors and alluring textures of these healthful foods, and this book shares their very best results. A New Way to Bake has 130 foolproof recipes that showcase the many ways these newly accessible ingredients can transform traditional cookies, pies, cakes, breads, and more. Chocolate chip cookies gain greater depth with earthy farro flour, pancakes become protein powerhouses when made with quinoa, and lemon squares get a wonderfully crumbly crust and subtle nutty flavor thanks to coconut oil. Superfoods are right at home in these baked goods; granola has a dose of crunchy chia seeds, and gluten-free brownies have an extra chocolaty punch from cocoa nibs. With a DIY section for making your own nut butter, yogurt, coconut milk, and other basics, and more than 150 photographs, including step-by-step how-to images, A New Way to Bake is the next-generation home-baking bible.
Author: Pam Anderson
Publisher: Clarkson Potter
ISBN: 0767902793
Category : Cooking
Languages : en
Pages : 306
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Book Description
Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.
Author: Joanne Chang
Publisher: Chronicle Books
ISBN: 1452139601
Category : Cooking
Languages : en
Pages : 203
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Book Description
Recipes for mouthwatering desserts with minimal refined sugar from the James Beard Award–winning pastry chef and author of Flour. Trust Joanne Chang—beloved author of the bestselling Flour and a Harvard math major to boot—to come up with this winning formula: minus the sugar = plus the flavor. The sixty-plus recipes here are an eye-opener for anyone who loves to bake and wants to cut back on the sugar. Joanne warmly shares her secrets for playing up delicious ingredients and using natural sweeteners, such as honey, maple syrup, and fruit juice. In addition to entirely new go-to recipes, she’s also revisited classics from Flour and her lines-out-the-door bakeries to feature minimal refined sugar. More than forty mouthwatering photographs beautifully illustrate these revolutionary recipes, making this a must-have book for bakers of all skill levels.
Author: Keith Schroeder
Publisher: Time Inc. Books
ISBN: 0848749898
Category : Cooking
Languages : en
Pages : 615
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Book Description
2015 James Beard Foundation Book Award Winner for Focus on Health Discover the delicious science behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight on the nature of ingredients, and a fresh, innovative perspective on the science of cooking with illustrated explanations. The results are mad delicious! Mad Delicious takes the kitchen science genre to the next level: It's not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking. Every recipe is a fun adventure in the kitchen resulting in mad delicious eats: Learn how to cook pasta like risotto for a silky sauce and enjoy Toasted Penne with Chicken Sausage. Other recipes include Lower East Side Brisket, Fish Sticks!, Cocoa-Crusted New York Strip, Georgia Peanut Fried Chicken, Red Sauce Joint Hero Sandwiches, Spicy Crab Fried Rice, Tandoori Chicken, and Bourbon Steamed Peaches.
Author:
Publisher:
ISBN: 9780936184975
Category : Cookbooks
Languages : en
Pages : 0
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Book Description
"The Best Light Recipe" offers more than 300 full-flavored lower-fat and reduced calorie recipes that still taste great and are guaranteed foolproof by the test cooks and editors of "Cook's Illustrated" magazine.
