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Author: Jacques Pépin
Publisher: Kqed Books
ISBN: 9780912333168
Category : Cooking
Languages : en
Pages : 196
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Book Description
This newest offering from Pepin promotes the light, health-conscious approach to classic cooking that has become his trademark. The delicious dishes range from appetizers to desserts, including Lobster in Artichoke Bottoms; Tuna Steak au Poivre; Chicken in Coriander Sauce; Red Pepper Pasta with Walnuts; Spinach, Ham, and Parmesan Souffle; and more. 16 color photos; line drawings.
Author: Jacques Pépin
Publisher: Kqed Books
ISBN: 9780912333168
Category : Cooking
Languages : en
Pages : 196
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Book Description
This newest offering from Pepin promotes the light, health-conscious approach to classic cooking that has become his trademark. The delicious dishes range from appetizers to desserts, including Lobster in Artichoke Bottoms; Tuna Steak au Poivre; Chicken in Coriander Sauce; Red Pepper Pasta with Walnuts; Spinach, Ham, and Parmesan Souffle; and more. 16 color photos; line drawings.
Author: Jacques Pepin
Publisher: Bay Books (CA)
ISBN: 9781579595258
Category : Cooking
Languages : en
Pages : 0
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Book Description
The master chef and PBS superstar presents this comprehensive volume of more than 300 recipes presented on many of his public television shows. Dishes are brought to life through 72 stunning color photographs and hundreds of Ppin's own line drawings.
Author: Jacques Pepin
Publisher: KQED Books & Tapes
ISBN: 9780912333083
Category : Cooking
Languages : en
Pages : 0
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Book Description
This is a handsome reissue of a classic, bestselling cookbook by one of the best-known chefs in the world and the star of the PBS TV show Today's Gourmet--which has over 2 million viewers. Here, Pepin adapts the techniques and traditions of French cooking to the health-conscious '90s and explains how to prepare more than 115 delicious dishes. Color photos.
Author: Ruth Reichl
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618806928
Category : Cooking
Languages : en
Pages : 1068
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Book Description
Gathers recipes published in Gourmet magazine over the last six decades, including beef Wellington, seared salmon with balsamic glaze, and other entrées, hors d'oeuvres, side dishes, ethnic specialties, and desserts.
Author: Jacques Pépin
Publisher: KQED Books & Tapes
ISBN:
Category : Cooking
Languages : en
Pages : 196
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Book Description
In this attractive edition (formerly titled Today's Gourmet II), each of the 100 delicious, healthy, and stylish recipes from the star of PBS's Today's Gourmet is accompanied by a nutritional analysis. This compendium of fast, easy, and mouth-watering recipes approaches traditional French dishes with a sense of innovation. Color photos. Line drawings.
Author: Marion Cunningham
Publisher: Knopf
ISBN: 0394555295
Category : Cooking
Languages : en
Pages : 338
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Book Description
A charming, one-of-a-kind cookbook devoted exclusively to breakfast—that most American of meals which is enjoying a comeback all over the country. Here Marion Cunningham celebrates the simple pleasures of a good breakfast with 288 irresistible recipes for traditional favorites—from scones and sticky buns and popovers and hash browns to all kinds of eggs and pancakes and muffins—as well new treats. Her Great Coffee Cake lends itself to a variety of spicy, crunchy combinations; her Raw Fresh Fruit Jams can be made in just thirty minutes (with no cooking!); and her Oatmeal Bran and Mother’s Cookies are perfect for when breakfast is on the run. And for more leisurely moments and special occasions, Cunningham includes forty breakfast menus guaranteed to make the first meal of the day the best.
Author: Jacques Pépin
Publisher: Houghton Mifflin Harcourt
ISBN: 0547347561
Category : Cooking
Languages : en
Pages : 349
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Book Description
From the man Julia Child called “a great teacher,” an elegant cookbook full of fast-yet-flavorful recipes that take only minutes to make. Jacques Pépin Fast Food My Way was an immediate sensation, captivating cooks and critics, who called it “fabulous,” “chic,” and “elegant.” Now America’s first and most enduring celebrity chef does himself one better, with recipes that are faster, fresher, and easier than ever. Only Jacques could have come up with dishes so innovative and uncomplicated. You’ll find: “Minute recipes”: Nearly no-cook recipes fit for company: Cured Salmon Morsels, Glazed Sausage Bits Smashing appetizers: Scallop Pancakes, zipped together in a blender (10 minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7 minutes) Fast, festive dinners: Stuffed Pork Fillet on Grape Tomatoes (18 minutes) Stunning desserts: Mini Almond Cakes in Raspberry Sauce (15 minutes)
Author: Matthew Kenney
Publisher: Gibbs Smith
ISBN: 142360766X
Category : Cooking
Languages : en
Pages : 154
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Book Description
Everyday Raw is an exciting new cookbook that will introduce the benefits and pleasure of eating healthful food that is organic, fresh and good for you! Preparing and eating raw food does not mean bland, whether it is a smoothie, a salad, or a mid-morning snack, you will love the tantalizing and delicious recipes included here. Filled with luscious photography, Chef Matthew Kenney has been preparing raw food for years and offers up a variety of delectable recipes including-Chocolate-Cherry Smoothie, Red-Chile Pineapple Dipping Sauce, Sesame Cashew Dumplings, Portobello Fajitas, and a Lemon Macaroon Cheesecake Tartlet that will leave you wondering why you haven't started eating raw food sooner! Update! Ice Cream Cone recipe directions (pg 134): Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflex sheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones; press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 more hours until crisp.
Author: F. T. Cheng
Publisher:
ISBN: 9789881732606
Category : Travel
Languages : en
Pages : 146
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Book Description
This book, written in the early 1950s by a former Chinese ambassador to London, is a cultured and entertaining view of the gastronomic side of Chinese life. F.T. Cheng sets out to show Westerners that there was a lot more to Chinese food culture than chop suey. It is a wonderful reminder of the richness and depth of Chinese culture from a man who also completely understood the West.
Author: Adam Roberts
Publisher: Artisan Books
ISBN: 1579654398
Category : Cooking
Languages : en
Pages : 401
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Book Description
Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!
