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| Author | : Margaret Brooker |
| Publisher | : Fox Chapel Publishing |
| Total Pages | : 998 |
| Release | : 2016-12-01 |
| Genre | : Cooking |
| ISBN | : 1607651947 |
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 | : Christopher Kimball |
| Publisher | : Little, Brown |
| Total Pages | : 464 |
| Release | : 1996-10-01 |
| Genre | : Cooking |
| ISBN | : 9780316493710 |
The Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.
| Author | : Jeff Cox |
| Publisher | : Wiley |
| Total Pages | : 0 |
| Release | : 2006-04-24 |
| Genre | : Cooking |
| ISBN | : 9780471445784 |
The most comprehensive, authoritative organic foods guide available Flavorful, nutritious meals begin with flavorful, nutritious ingredients. They also begin with knowledge. If you want to learn about and enjoy the benefits of organic foods, this book is an essential resource that will make it easier to "go organic" by helping you "know organic." Covering fruit, vegetables, meat, eggs, milk, spices, and more, The Organic Cook's Bible expertly addresses the what, where, when, how, and why of choosing and using more than 150 types of organic foods. It includes: * Easy-to-find entries, organized alphabetically within categories * Information on selection, storage, nutrition, uses, and preparation * More than 150 color photos for easy identification * A special section listing 900 top varieties of organic produce * A useful list of organic food suppliers and organizations "This is an amazing book! Jeff brings together the essentials of gardening and cooking with delicious, approachable recipes and a discussion of what it means to eat in an ethical, sustainable, and healthy manner--and manages not to be preachy. It's a great read for those just beginning to explore good food as well as old pros." --John Ash, chef, food and wine educator, and author of the award-winning book John Ash Cooking One on One "The Organic Cook's Bible is a fantastic resource to guide both home and professional cooks through a greater understanding of what to consider when using organics." --Jesse Z. Cool, owner of jZcool Eatery and Catering Company and other restaurants and author of six cookbooks, including Your Organic Kitchen "The Organic Cook's Bible is a great book and an important tool to spread the good news of organics and inspire us all in the kitchen." --Ronnie Cummins, National Director, Organic Consumers Association
| Author | : Angela Nilsen |
| Publisher | : Cassell Illustrated |
| Total Pages | : 0 |
| Release | : 2006-02 |
| Genre | : Cooking |
| ISBN | : 9781844034307 |
"The book that every cook needs - the ultimate quick reference to today's ingredients, terms, tools and techniques. Have you ever wondered how to saute a potato? Or the best way to peel an onion, joint a chicken, or fillet a fish? Or what exactly the difference is between a roasting tin and a baking tray, or penne and macaroni? Or when you should use olive oil instead of sunflower oil? The answers to these and countless other questions that your mother knew the answer to can be found in this new kitchen bible. 21st Century Cook will help you decipher recipe instructions, find the tools and equipment you'll need and provides valuable tips and hints on how to prepare and cook all types of food. The book also contains a handy basic recipe section covering stocks, gravies, pastry and sauces as well as a reference section with conversion charts and temperature guides. It's time to shelve Mrs Beeton; this book is all you'll need to become a modern master in the kitchen"--Publisher website (October 2006).
| Author | : DK |
| Publisher | : Penguin |
| Total Pages | : 546 |
| Release | : 2010-10-18 |
| Genre | : Cooking |
| ISBN | : 0756676738 |
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 | : Arlene Stadd |
| Publisher | : Glenbridge Publishing Ltd. |
| Total Pages | : 212 |
| Release | : 1997 |
| Genre | : Cooking |
| ISBN | : 9780944435434 |
| Author | : Norma MacMillan |
| Publisher | : DK Publishing (Dorling Kindersley) |
| Total Pages | : 0 |
| Release | : 2013 |
| Genre | : Cooking |
| ISBN | : 9781465414601 |
"Dorling Kindersley would like to thank recipe writing Heather Whinney and Carolyn Humphries"--Colophon.
| Author | : Christine Ingram |
| Publisher | : Southwater |
| Total Pages | : 0 |
| Release | : 2010 |
| Genre | : Cooking |
| ISBN | : 9781844769018 |
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 | : Andrew Dornenburg |
| Publisher | : Little, Brown |
| Total Pages | : 938 |
| Release | : 2008-09-16 |
| Genre | : Cooking |
| ISBN | : 0316039845 |
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.
| Author | : Anthony F. Chiffolo |
| Publisher | : Greenwood |
| Total Pages | : 0 |
| Release | : 2009-02-17 |
| Genre | : Cooking |
| ISBN | : 0313375615 |
A collection of recipes for eighteen meals described in the Bible. Each chapter contains a menu, an explanation of the significance of the meal and the foods served, and recipes for each menu item.
