Author: Sheila Lukins
Publisher: Workman Publishing
ISBN: 0894803417
Category : Cooking
Languages : en
Pages : 864
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Book Description
It's the 1.8-million-copy bestselling cookbook that's become a modern-day classic. Beginning cooks will learn how to boil an egg. Experienced cooks will discover new ingredients and inspired approaches to familiar ones. Encyclopedic in scope, rich with recipes and techniques, and just plain fascinating to read, The New Basics Cookbook is the indispensable kitchen reference for all home cooks. This is a basic cookbook that reflects today's kitchen, today's pantry, today's taste expectations. A whimsically illustrated 875-recipe labor of love, The New Basics features a light, fresh, vibrantly flavored style of American cooking that incorporates the best of new ingredients and cuisines from around the world. Over 30 chapters include Fresh Beginnings; Pasta, Pizza, and Risotto; Soups; Salads; every kind of Vegetable; Seafood; The Chicken and the Egg; Grilling from Ribs to Surprise Paella; Grains; Beef; Lamb, Pork; Game; The Cheese Course, and Not Your Mother's Meatloaf. Not to mention 150 Desserts! Plus, tips, lore, menu ideas, at-a-glance charts, trade secrets, The Wine Dictionary, a Glossary of Cooking Terms, The Panic-Proof Kitchen, and much more. Main Selection of the Better Homes & Gardens Family Book Service and the Book-of-the-Month Club's HomeStyle Books.
Author: Julee Rosso
Publisher: Workman Publishing
ISBN: 9780894803925
Category : Cooking
Languages : en
Pages : 870
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Book Description
Designed to reflect changing tastes and preferences, as well as new kitchen and culinary styles, this 950-recipe cookbook covers all sorts of dishes, with tips on setting up shop, buying and storing food, and more
Author: Adam Gopnik
Publisher: Vintage
ISBN: 0307700593
Category : Social Science
Languages : en
Pages : 291
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Book Description
Never before have we cared so much about food. It preoccupies our popular culture, our fantasies, and even our moralizing—“You still eat meat?” With our top chefs as deities and finest restaurants as places of pilgrimage, we have made food the stuff of secular seeking and transcendence, finding heaven in a mouthful. But have we come any closer to discovering the true meaning of food in our lives? With inimitable charm and learning, Adam Gopnik takes us on a beguiling journey in search of that meaning as he charts America’s recent and rapid evolution from commendably aware eaters to manic, compulsive gastronomes. It is a journey that begins in eighteenth-century France—the birthplace of our modern tastes (and, by no coincidence, of the restaurant)—and carries us to the kitchens of the White House, the molecular meccas of Barcelona, and beyond. To understand why so many of us apparently live to eat, Gopnik delves into the most burning questions of our time, including: Should a Manhattanite bother to find chicken killed in the Bronx? Is a great vintage really any better than a good bottle of wine? And: Why does dessert matter so much? Throughout, he reminds us of a time-honored truth often lost amid our newfound gastronomic pieties and certitudes: What goes on the table has never mattered as much to our lives as what goes on around the table—the scene of families, friends, lovers coming together, or breaking apart; conversation across the simplest or grandest board. This, ultimately, is who we are. Following in the footsteps of Jean Anthelme Brillat-Savarin, Adam Gopnik gently satirizes the entire human comedy of the comestible as he surveys the wide world of taste that we have lately made our home. The Table Comes First is the delightful beginning of a new conversation about the way we eat now.
Author: Kate Heyhoe
Publisher: Da Capo Lifelong Books
ISBN: 0786745363
Category : Cooking
Languages : en
Pages : 274
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Book Description
Choosing local, organic foods benefits your health and the planet's. But how you cook is as important as what you cook: cooking itself is an under-reported yet substantial greenhouse gas creator. Now, Kate Heyhoe shows you how to think like an environmentalist in the kitchen. Without changing your politics or completely disrupting your routine, you can reduce your impact on the planet by rethinking how you cook, shop, and consume food. Using your favorite recipes, you can bake, broil, and grill in greener ways, saving fossil fuels and shrinking your “cookprint.”
Author: Richard Hosking
Publisher: Oxford Symposium
ISBN: 1903018471
Category : Cooking
Languages : en
Pages : 455
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Book Description
The Oxford Symposium on Food on Cookery is a premier English conference on this topic. The subjects range from the food of medieval English and Spanish Jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Author: United States. Federal Trade Commission
Publisher:
ISBN:
Category : Competition, Unfair
Languages : en
Pages : 1600
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Book Description
Author: Noel Riley Fitch
Publisher: Anchor
ISBN: 0307948382
Category : Biography & Autobiography
Languages : en
Pages : 609
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Book Description
Julia Child entered the lives of millions of Americans with her bestselling cookbook, Mastering the Art of French Cooking; her popular and long-running cooking show, The French Chef; and her beloved memoir, My Life in France. In this intimate and revealing biography, based on exclusive interviews and scores of private letters and diaries, Noel Riley Fitch leads us through her incredible life. We travel with Julia from her exuberant youth in California to her raucous days at Smith College; from her volunteer service with the OSS during World War II to the day she met Paul Child, the man with whom she would enjoy a fifty year marriage. We’re with her when she takes her first culinary course at 37 and discovers her true calling; when she begins work on her landmark cookbook and suffers the rejections of most publishers in New York. And when finally her vision strikes a chord with a generation of Americans tired of bland cuisine, we’re there to share in the making of a legend. Julia Child became a household name by resisting fads and narrow conventions, by being the quintessential teacher and an inspiration to modern women, and by doing it all with her trademark humor and aplomb. Appetite for Life is her truly remarkable story.
Author: Linda K Fuller
Publisher: CRC Press
ISBN: 1000154882
Category : Science
Languages : en
Pages : 254
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Book Description
Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer. Linda Fuller provides easy-to-follow directions for a terrific selection of yogurt-containing international recipes for a delicious new approach to cooking. Just imagine Mulligatawny Soup, Molded Pineapple Salad, Cranberried Coffeecake, Irish Soda Bread, Greek Pastitsio, Scalloped Oysters, and German Chocolate Cake--all made with yogurt. For the yogurt-lover and the yet-to-be-converted, Yogurt, Yoghurt, Youghourt is a great source of recipes that are delicious, nutritious, and low in calories. Yogurt dates back to Biblical times, and there are references to yogurt in the works of Herodotus, Homer, Pliny, Galen, and other ancient historians and physicians. For thousands of years, yogurt has survived and become a staple in many diets. And now, here is a book full of new recipes that use this ancient food in a contemporary style. Yogurt, as an outstanding supplement to a well-balanced diet, can be included in every course in a meal. For example: start off right with hors d'oeuvres or appetizers such as Guatemalan Guacamole, Crabby Hawaiian Dip, Jamaican Curried Eggs, Japanese Gingered Shrimp, or German Party Meatballs continue with soups and salads such as Chilean Chicken-Corn Salad, Norwegian Salmon Salad, French Blueberry Bisque, Turkish Beef Soup, Creole Callaloo, and a variety of dressings for the main course, whether lunch, dinner, or supper, try one of these dishes: Balinese Braised Chicken, Bohemian Veal Roast, Italian Heroes, Polish Pike, Mexican Meal-in-a-Minute, and Yankee Red Flannel Hash round out meals with breads and cakes like Scottish Scones, Impeccable Pecan Muffins, Far Eastern Flat Bread, Albanian Nut Cake, Colombian Cocoa Cake, and Hussar Torte for that finishing touch, choices include Armenian Lemon Bars, Barbados Banana Pudding, Singapore Tapioca, Guy Fawkes Fingers, Greek Apple Crisp, Cuban Cheesecake, and Southern Pecan Pie and don't forget beverages--try Austrian Apricot Frost, Hearty Health Drink, Persian Abdug, Sweet Indian Lasse, or Turkish Yogurt Fizz for thirst quenchers Each section of recipes is alphabetized, making it easy to find the recipe you want quickly. All ingredients are precisely specified, but the innovative reader/cook is encouraged to experiment with flavors and textures. Whether you are familiar with the joys of yogurt or are just beginning to learn, these recipes are sure to get your mouth watering for Yogurt, Yoghurt, Youghourt.
Author: Dan Huntley
Publisher: Chronicle Books
ISBN: 9780811853187
Category : Cooking
Languages : en
Pages : 304
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Book Description
Twenty whole chickens bathed in garlic on a rig that resembles a cast-iron satellite dish . . . this is Extreme Barbecue, a tribute to the derring-do behind the craziest grilling contraptions in the country. Through in-depth profiles, outrageous photographs, and nearly 100 personal recipes, this unique cookbook exalts in unprecedented cooking techniques and junkyard serendipityfrom the Zen-like simplicity of a tin can on two heated fl at stones to the awesome two-story mobile smoker complete with winding staircase. Whether it's a front-end loader serving as a grilling rig in Kansas City or a 4,500-pound mobile bread baker in Portland, Oregon, this is BBQ like you've never seenor tastedbefore.
Author: Susan Crowther
Publisher: Simon and Schuster
ISBN: 1626363323
Category : Cooking
Languages : en
Pages : 246
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Book Description
What has happened to cooking? Where has it gone? For most people, it is left to the experts in restaurants and on television. Thanks to the constant availability of takeout, frozen dinners, and fast food restaurants, for the majority of Americans, cooking has become a spectator sport—an entertaining activity you watch on television, but not something to try at home. The No Recipe Cookbook is a warm and funny instructional guide that addresses this issue head-on. Rather than simply collecting recipes, author, chef, caterer, and nutritionist Susan Crowther offers people something even more useful—an understanding of how to cook. The No Recipe Cookbook is a commonsensical and creative approach to preparing delicious meals, focusing on principles, intuition, and integrity. Cooking is also explored holistically, incorporating aspects such as local ingredients and “green cooking.” Each page explores culinary virtues of patience, adaptability, and love next to principles, utensils, and procedures. From preparing simple salad dressings to simmering soup stocks to kneading dough for bread, Crowther takes the intimidation factor out of cooking by giving readers the basic information and tools they need for culinary success. Once you understand a few basic rules and generally what ingredients in what proportions are necessary for certain dishes, you’ll be free to confidently experiment with all sorts of culinary creations. With a handful of easy-to-follow cooking time charts and shopping lists, plenty of warm advice, and a pinch of humor, Crowther welcomes aspiring cooks on a fun and exciting culinary adventure.
