Salsas, Chutneys & Relishes PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Salsas, Chutneys & Relishes PDF full book. Access full book title Salsas, Chutneys & Relishes by Linda Ferrari. Download full books in PDF and EPUB format.
Author: Linda Ferrari
Publisher: Prima Lifestyles
ISBN: 9780761503330
Category : Cooking
Languages : en
Pages : 118
Get Book Here
Book Description
Innovative restaurants across the country are combining fresh, flavorful, tangy fruits, vegetables, herbs, and spices to create their own signature salsas, chutneys, and relishes. Now you can too! Linda Ferrari invites you to explore a world of unlimited culinary possibilities. With her original recipes and easy instructions, you'll quickly master the art of blending sweet, fruity, sour, hot, and spicy flavors into savory gifts your friends and family will love. Delicious with everything from grilled chicken and seared halibut to polenta and tortilla chips, these anything-but-ordinary condiments are perfect for giving, sharing, or keeping all to yourself--including: - Five Pepper Chutney - Watermelon Salsa - Ginger Pear Relish - Mango-Kiwi Chutney - Beet and Apple Relish - Tomato-Raspberry Salsa - Purple Plum Chutney - Dried Tomato Relish - Olive and Grape Chutney - Festive Cranberry Relish About the Author Linda Ferrari is also the author of "Jams, Jellies & Preserves and Prima's Good-for-You Cookbook series. She owns a catering company in Northern California, where she teaches cooking classes. She studied cooking at Julia Child's home in France.
Author: Linda Ferrari
Publisher: Prima Lifestyles
ISBN: 9780761503330
Category : Cooking
Languages : en
Pages : 118
Get Book Here
Book Description
Innovative restaurants across the country are combining fresh, flavorful, tangy fruits, vegetables, herbs, and spices to create their own signature salsas, chutneys, and relishes. Now you can too! Linda Ferrari invites you to explore a world of unlimited culinary possibilities. With her original recipes and easy instructions, you'll quickly master the art of blending sweet, fruity, sour, hot, and spicy flavors into savory gifts your friends and family will love. Delicious with everything from grilled chicken and seared halibut to polenta and tortilla chips, these anything-but-ordinary condiments are perfect for giving, sharing, or keeping all to yourself--including: - Five Pepper Chutney - Watermelon Salsa - Ginger Pear Relish - Mango-Kiwi Chutney - Beet and Apple Relish - Tomato-Raspberry Salsa - Purple Plum Chutney - Dried Tomato Relish - Olive and Grape Chutney - Festive Cranberry Relish About the Author Linda Ferrari is also the author of "Jams, Jellies & Preserves and Prima's Good-for-You Cookbook series. She owns a catering company in Northern California, where she teaches cooking classes. She studied cooking at Julia Child's home in France.
Author: Stephen Palmer Dowdney
Publisher: Gibbs Smith
ISBN: 1423615166
Category : Canning and preserving
Languages : en
Pages : 178
Get Book Here
Book Description
Renowned Southern canner Stephen Dowdney's second book on home canning shares his personal recipe successes that can turn the simplest of fares into exciting restaurant-grade presentations. Each recipe is annotated with its best uses. Also included: a step-by-step narrative for jams, jellies, and preserves; for relishes, chutneys and pickles; for salsas, soups, marinades, and dressings. Plus, recipes for a variety of jams, vinegars, sauces, and seasonings will appeal to every palate that craves spicy hot!
Author: Chris Schlesinger
Publisher: Pharmaceutical Products Press
ISBN: 9780688123376
Category : Cooking
Languages : en
Pages : 150
Get Book Here
Book Description
Contains over forty recipes for salsas, sambals, chutneys, and chowchows from across the world.
Author: Elizabeth Karmel
Publisher: John Wiley & Sons
ISBN: 0470186488
Category : Cooking
Languages : en
Pages : 354
Get Book Here
Book Description
Presents recipes for marinades, sauces, glazes, salsas, relishes, and jellies which can be used either to prepare foods for grilling or for dipping, along with advice on grilling basics and techniques.
Author: Hetal Vasavada
Publisher: Page Street Publishing
ISBN: 1624147755
Category : Cooking
Languages : en
Pages : 405
Get Book Here
Book Description
Sweeten Any Occasion with Bold, Unforgettable Desserts From Brown Butter Ghee Shortbread Cookies to Pomegranate Curd Brownies, these decadently spiced, versatile recipes are a joy to make and share. Drawing inspiration from her Indian-American upbringing and experience on MasterChef, Hetal Vasavada infuses every creation with the flavors of her heritage. The results are remarkable treats like Mango Lassi French Macarons and Ginger–Chai Chocolate Pot de Crème. Whip up a batch of small sweets (mithai) like Sesame Seed Brittle and Bourbon Biscuits, or impress guests with a fantastic breakfast like Banana Custard Brioche Donuts. The Gulab Jamun Cake, inspired by the quintessential Indian dough-balls soaked in spiced syrup, is the perfect showstopper for any gathering. Simple techniques and smart shortcuts make it easy to create familiar flavors or experiment with new ones. With delectable ingredients like ginger, cardamom, saffron, fennel and rose, every bite is worth celebrating.
Author: JEREMY HOBSON
Publisher: Crowood
ISBN: 184797502X
Category : Cooking
Languages : en
Pages : 221
Get Book Here
Book Description
Chutneys, pickles and relishes are important forms of preserved food that can bring life and richness to any meal, be it a simple lunch or an exotic dinner. Commercially, they form a multi-million pound industry and ever-imaginative new examples appear on the supermarket shelves with great regularity. Moreover, pickles, chutneys and relishes are often a favourite with shoppers at farmer's markets and country fairs. Notwithstanding this, there is absolutely no reason why, with very little effort, and often the most basic of locally sourced ingredients, you should not make your own.The superb chutneys, pickles and relishes presented in this book have resulted from the authors' extensive research that has brought them into contact with modern-day restaurant chefs and prize-winning traditionalists. If you enjoy fresh, tangy flavours, then this book will provide you with all the help and inspiration you need to enter the world of successful chutney making and pickling. As for relishes, once you, your family and friends have experienced some of what is on offer on these pages, it is possible that you will never be content to settle for the shop-bought versions again.An inspirational guide to making traditional and modern chutneys, pickles and relishes using time-honoured recipes and also twenty-first century variations.The authors spent time researching, photographing and meeting with both modern day restaurant chefs and prize-winning traditionalists.By experiencing some of these tempting recipes, it is unlikely the reader will settle for shop-bought bottles again.Beautifully illustrated with 60 colour photographs.Jeremy Hobson is a prolific freelance writer on all matters 'rural' and author of over twenty books on country life.Philip Watts' love of both cuisine and photography led him to a new career as a food photographer.
Author: Steven Raichlen
Publisher: Workman Publishing Company
ISBN: 1523502185
Category : Cooking
Languages : en
Pages : 353
Get Book Here
Book Description
Every griller's secret weapon! Transform meats and seafood, vegetables and desserts into world-class barbecue with the flavor foundations, wet and dry, that give grilled food its character, personality, depth, and soul. Chile-fired rubs, citrusy marinades, buttery bastes, pack-a-wallop sauces, plus mops. slaters, sambals, and chutneys—this cornucopia of more than 200 recipes draws on irresistible Thai, Mexican, Indian, Cajun, Jamaican, Italian, and French cuisines, plus those big flavor building blocks from America's barbecue belt. Barbecue Hall of Famer Steven Raichlen shows how to add the expert touch to every dish in your repertoire, from transforming a simple steak to electrifying an exotic kebab. Includes a step-by-step guide to building a signature barbecue sauce and recipes for more than 30 outrageous main dishes.
Author: Andrea Chesman
Publisher: Storey Publishing, LLC
ISBN: 1603428909
Category : Cooking
Languages : en
Pages : 305
Get Book Here
Book Description
Blending your grandmother’s pickling know-how with today’s Internet resources, Andrea Chesman shows you how easy it is to fill your pantry with tasty homemade sauerkraut, Salt-Cured Dilly Beans, and Rosemary Onion Confit. Explaining classic techniques in simple language, guiding you to helpful websites, and making you laugh with humorous stories, Chesman provides inspiration and encouragement for both first-time picklers and dedicated home canners. With tips on pickling everything from apples to zucchini, you’ll enjoy exploring the stunning variety of flavors that can fill a Mason jar.
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544819829
Category : Cookbooks
Languages : en
Pages : 691
Get Book Here
Book Description
The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods--plus, for the first time, color photography throughout.
Author: Edward Espe Brown
Publisher: Shambhala Publications
ISBN: 0834822016
Category : Cooking
Languages : en
Pages : 733
Get Book Here
Book Description
Featuring gourmet recipes from the renowned Zen retreat center, this vegetarian cookbook is a celebration of cooking, spirituality, and tradition California's Tassajara Zen Mountain Center has long been renowned for its gourmet vegetarian cuisine. In this comprehensive guide to the Tassajara way of cooking, the retreat center/spa's most celebrated chef, Edward Espe Brown, presents hundreds of recipes using fresh, whole foods. In addition to recipes, Brown includes detailed notes on preparing seasonal ingredients and, perhaps most important, inspiration for cooking with joyful intention and attention. Presented with humor and warmth, this book is full of insights for living a life that celebrates simple food.
