The Frugal Gourmet Cooks with Wine PDF Download
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Author: Jeff Smith
Publisher: Wiillam Morrow Cookbooks
ISBN: 9780688058524
Category : Cooking
Languages : en
Pages : 460
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Book Description
On cover: More than 300 exciting recipes for all occasions and lifestyles, plus down-to-earth advice on matching food with wine ...
Author: Jeff Smith
Publisher: Wiillam Morrow Cookbooks
ISBN: 9780688058524
Category : Cooking
Languages : en
Pages : 460
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Book Description
On cover: More than 300 exciting recipes for all occasions and lifestyles, plus down-to-earth advice on matching food with wine ...
Author: Jeff Smith
Publisher: Gramercy
ISBN: 9780517203651
Category : Low budget cookery
Languages : en
Pages : 0
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Book Description
All the incredients that make THE FRUGAL GOURMET one of the most popular cooking shows on television are in this bestselling cookbook, including: a complete range of cooking techniques, advice on kitchen equipment, special hints and tips, exciting ideas for vegetarian meals, PLUS more than100 illustrations of recipes and techniques. "From the Paperback edition."
Author: Jeff Smith
Publisher: William Morrow
ISBN: 9780688075897
Category : Cooking
Languages : en
Pages : 540
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Book Description
The popular television chef prepares a range of culinary treats based on the ancient cuisines of China, Greece, and Rome.
Author: Jeff Smith
Publisher: Macmillan Reference USA
ISBN: 9780783812090
Category : House & Home
Languages : en
Pages : 569
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Book Description
Attempting to define and promote American ethnic cooking, the Frugal Gourmet introduces home cooks to "strictly American" ingredients and selected recipes from American regional cuisines
Author: Joyce Goldstein
Publisher: Univ of California Press
ISBN: 0520956702
Category : Cooking
Languages : en
Pages : 361
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Book Description
In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.
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: Jeff Smith
Publisher: William Morrow & Company
ISBN: 9780688075903
Category : Cooking
Languages : en
Pages : 539
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Book Description
Features the cuisine of thirty-five different ethnic groups, encompassing easy-to-prepare dishes ranging from appetizers to desserts
Author: Rosetta Costantino
Publisher: W. W. Norton & Company
ISBN: 0393065162
Category : Cooking
Languages : en
Pages : 417
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Book Description
The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.
Author: Lily May Spaulding
Publisher: University Press of Kentucky
ISBN: 0813146607
Category : Cooking
Languages : en
Pages : 272
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Book Description
Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled ""receipts"") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.
Author: Jeff Smith
Publisher: William Morrow &Company
ISBN: 9780688075910
Category : Cooking
Languages : en
Pages : 542
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Book Description
Offers more than four hundred recipes, from gnocchi to polenta, in an anecdotal evocation of Italian cuisine
