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Author: Adrian Bailey
Publisher:
ISBN: 9780863184352
Category : Cookery
Languages : en
Pages : 240
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Book Description
Author: Adrian Bailey
Publisher:
ISBN: 9780863184352
Category : Cookery
Languages : en
Pages : 240
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Book Description
Author: Margaret Brooker
Publisher: Fox Chapel Publishing
ISBN: 1607651947
Category : Cooking
Languages : en
Pages : 998
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Book Description
This visual encyclopedia of 1200 foods and ingredients uses attractive full-colour photographs to present a scrumptious visual gallery of food and food ideas from all over the world.
Author: Sur La Table
Publisher: Andrews McMeel Publishing
ISBN: 0740769766
Category : Cooking
Languages : en
Pages : 353
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Book Description
The first book in a new series by the trusted culinary authority Sur La Table speaks to the love that cooks of all levels feel for their tools. Award-winning author Simmons provides inspiration to make the best use of cookware along with delectable recipes to enhance the experience.
Author: Norma MacMillan
Publisher: DK Publishing (Dorling Kindersley)
ISBN: 9781465414601
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Dorling Kindersley would like to thank recipe writing Heather Whinney and Carolyn Humphries"--Colophon.
Author: DK
Publisher: Penguin
ISBN: 0756676738
Category : Cooking
Languages : en
Pages : 546
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Book Description
The ultimate 'show and tell' reference to ingredients from around the globe, The Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Get expert information that tells you which varieties of ingredients are best, and how to buy, store, and eat them. Flavor Pairings give you a helping hand by listing complementary ingredients, and more than 250 Simple Classic key-ingredient recipes, such as Peach Melba and Pesto, complete the journey from field to plate. The Cook's Book of Ingredients stimulates readers to try new foods and more about their favorites. This is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.
Author: Christine Ingram
Publisher: Southwater
ISBN: 9781844769018
Category : Cooking
Languages : en
Pages : 0
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Book Description
This is a comprehensive reference guide to the cooking ingredients of the world. From the everyday to the exotic, every category of foodstuff is explored including fruits, vegetables, nuts and seeds; fish and shellfish; meat, poultry and game; eggs, cheese and dairy; and storecupboard essentials.
Author: Sam Sifton
Publisher: Ten Speed Press
ISBN: 1984858483
Category : Cooking
Languages : en
Pages : 258
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Book Description
NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1940352452
Category : Cooking
Languages : en
Pages : 505
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Book Description
In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.
Author: Joanna Farrow
Publisher:
ISBN: 9780760738283
Category : Cooking
Languages : en
Pages : 260
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Book Description
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.