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Author: Günter Beer
Publisher: Parragon Pubishing India
ISBN: 9781405495769
Category : Cooking
Languages : en
Pages : 776
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Book Description
An encyclopedic volume on everything you'll ever need to know about cooking. Essential everyday ingredients, cooking techniques and recipes are presented on over 700 pages and in thousands of stunning photographs and easy to follow step by step instructions.
Author: Günter Beer
Publisher: Parragon Pubishing India
ISBN: 9781405495769
Category : Cooking
Languages : en
Pages : 776
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Book Description
An encyclopedic volume on everything you'll ever need to know about cooking. Essential everyday ingredients, cooking techniques and recipes are presented on over 700 pages and in thousands of stunning photographs and easy to follow step by step instructions.
Author: Joanna Farrow
Publisher:
ISBN: 9780760738283
Category : Cooking
Languages : en
Pages : 260
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Book Description
Author: Gil Marks
Publisher: HMH
ISBN: 0544186311
Category : Cooking
Languages : en
Pages : 1980
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Book Description
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.
Author:
Publisher: Love Food
ISBN: 9781445489063
Category : Cooking
Languages : en
Pages : 0
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Book Description
A comprehensive collection of clear instructions for everyday cooking, from home-style comfort cooking to restaurant-worthy dishes. Includes vegetarian alternatives.
Author: Richard Cook
Publisher: Penguin (Non-Classics)
ISBN:
Category : Music
Languages : en
Pages : 728
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Book Description
Contains alphabetically arranged entries that provide information on significant events in the history of jazz, jazz artists and bands, and styles.
Author: Parragon Book Service Ltd
Publisher: Parragon Books
ISBN: 9781445489056
Category : Cookbooks
Languages : en
Pages : 384
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Book Description
Author: Christine Ingram
Publisher: Lorenz Books
ISBN: 9780754803669
Category : Bread
Languages : en
Pages : 256
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Book Description
This is a fully illustrated reference guide to the breads of the world, with over 150 recipes and details of traditional baking methods. It contains a step by step techniques section explains every stage of the bread making process.'
Author: Anness Publishing
Publisher: Hermes House
ISBN: 9781843092278
Category : Cooking, Italian
Languages : en
Pages : 512
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Book Description
Author: Anne Willan
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 312
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Book Description
Contains a collection of 350 simple recipes for easy- to-cook meals, including soups, salads, meats, vegetarian dishes, and desserts. Includes essential techniques and full-color photographs.
Author: Tom Stobart
Publisher: Grub Street Publishers
ISBN: 191069083X
Category : Cooking
Languages : en
Pages : 1230
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Book Description
A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” (Waitrose Food Illustrated). Arranged alphabetically from Abalone to Zampone, Cook’s Encyclopedia covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart traveled widely, both as an explorer and a filmmaker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment, and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove. “A MUST, comprehensive, well-organized and well-written . . . a serious and important work of reference.” —Alan Davidson, author of The Oxford Companion to Food
