Cook's Workbook
Author | : United States. Department of the Army |
Publisher | : |
Total Pages | : 132 |
Release | : 1951 |
Genre | : Cooking for military personnel |
ISBN | : |
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Author | : United States. Department of the Army |
Publisher | : |
Total Pages | : 132 |
Release | : 1951 |
Genre | : Cooking for military personnel |
ISBN | : |
Author | : Hilah Johnson |
Publisher | : |
Total Pages | : 310 |
Release | : 2012-12-01 |
Genre | : Cooking |
ISBN | : 9780988673601 |
Drawing from a lifetime of cooking, Hilah Johnson (host of the popular internet cooking series, Hilah Cooking) has produced a beginners cookbook for today's young (and young-at-heart) adults. Featuring a casual straightforward style and a focus on fresh, simple recipes "Learn to Cook" will appeal to anyone who loves to eat. Inside you'll find chapters on menu planning, knife skills, shopping, kitchen equipment (including the only three tools you "really" need), and more. Plus, a comprehensive spice chart and over 150 recipes from breakfast to dinner to the snacks in between.
Author | : Heidi Swanson |
Publisher | : Hardie Grant Publishing |
Total Pages | : 241 |
Release | : 2011 |
Genre | : Cooking |
ISBN | : 1742702058 |
"The eagerly anticipated follow-up to Heidi Swanson's James Beard-nominated Super Natural Cooking features 100 vegetarian recipes for nutritious, gratifying, weekday-friendly dishes from the popular blogger behind 101 Cookbooks. In Super Natural Cooking, Heidi taught us how to navigate a healthier, less-processed world of cooking by restocking our pantries and getting acquainted with organic, nutrient-rich whole foods. Now, in Super Natural Every Day, Heidi presents a sumptuous collection of seductively flavored dishes that are simple enough to prepare for breakfast on the fly, a hearty brown bag lunch, or a weeknight dinner with friends. Nearly 100 vegetarian recipes, including Pomegranate-Glazed Eggplant, Black Sesame Otsu, Mostly Not Potato Salad, Chickpea Saffron Stew, Salted Buttermilk Cake, and a new version of the ever-popular Pan-Fried Beans and Greens, are presented in Heidi's signature nonpreachy style. Gorgeously photographed, this stylish cookbook reveals the beauty of uncomplicated food prepared well and reflects a realistic yet gourmet approach to a healthy and sophisticated urban lifestyle"--
Author | : Chihiro Masui |
Publisher | : |
Total Pages | : 0 |
Release | : 2012 |
Genre | : Cooking, French |
ISBN | : 9782812306624 |
In this cookbook Pascal Barbot, one of the most reputed and internationally-acclaimed French chefs, reveals his concept of cooking in the restaurant he created with Christophe Rohat in 2000: the three-star Michelin restaurant Astrance.
Author | : Disney Book Group |
Publisher | : Disney Press |
Total Pages | : 48 |
Release | : 2007-06-01 |
Genre | : Juvenile Fiction |
ISBN | : 9781423105398 |
/DIV Beat the egg whites into froth. Will too many cooks spoil the broth? DIVFind out in this delightful picture book starring Remy, Emile, and the rest of the stars of Disney/Pixar's next blockbuster, Ratatouille. As the adorable rats join the cooking party one by one, the kitchen grown more and more chaotic. Will Remy and his friends be able to please Ego, the toughtest food critic in the world? With lilting rhyme and whimsical illustrations, this picture book is brimming with five-star fun!
Author | : Sur La Table |
Publisher | : Andrews McMeel Publishing |
Total Pages | : 386 |
Release | : 2009-10-20 |
Genre | : Cooking |
ISBN | : 0740783440 |
Cooking.
Author | : Nigel Slater |
Publisher | : Ten Speed Press |
Total Pages | : 0 |
Release | : 2023-03-07 |
Genre | : Cooking |
ISBN | : 1984861697 |
The beloved author of Eat and Tender presents 150 satisfying and comforting recipes based on his favorite childhood food memories and culinary inspirations, accompanied by reflective personal essays. A collection of more than 150 delicious, easy, and gratifying plant-based and meat recipes, A Cook’s Book is the story of famed food writer Nigel Slater’s life in the kitchen. He charms readers with the tales behind the recipes, recalling the first time he ate a sublime baguette in Paris and the joy of his first slice of buttercream-topped chocolate cake. From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken. These are Nigel Slater's go-to recipes, the heart and soul of his simple and flavorful cooking. Chapters include: A Bowl of Soup: Pumpkin Laksa, Spicy Red Lentil Soup, Pea and Parsley Soup Breaking Bread: Soft Rolls with Feta and Rosemary, Blackcurrant Focaccia, Large Sourdough Loaf Everyday Greens: Cheesy Greens and Potatoes, Spiced Zucchini with Spinach, Herb Pancakes with Mushroom Everyday Dinners: Beet and Lamb Patties, Pork and Lemon Meatballs, Mussels, Coconut, and Noodles A Slice of Tart: Mushroom and Dill Tart, A Tart of Leeks and Cheddar, Blackcurrant Macaroon Tart This is by far Slater's most personal book yet, and with gorgeous photography featuring Slater in his London home and garden, readers get a peek at his inspirations, motivations, and thoughts on the food world today.
Author | : Jack Czarnecki |
Publisher | : Artisan Publishers |
Total Pages | : 0 |
Release | : 1995 |
Genre | : Cookery (Mushrooms) |
ISBN | : 9781885183071 |
ylvania, gives an account of his life-long fascination with mushrooms--hunting them, cooking them, and eating them--and provides 100 recipes for both exotic mushrooms and the "wild" varieties that are now widely available. 27 color photos.
Author | : Marcus Wareing |
Publisher | : Dorling Kindersley Ltd |
Total Pages | : 651 |
Release | : 2005 |
Genre | : Cooking |
ISBN | : 1405303379 |
A new edition of The Cook's Book � winner of the Gourmand World Cookbook Award. Now in e-book format Master classic dishes and pick up tips for success every time with the world�s top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter. From making a mouth-watering sauce to jointing a chicken and preparing fresh lobster to cooking the perfect rice, you�ll find easy to achieve techniques and over 600 delicious recipes to help you create perfection on a plate in your own kitchen, no matter what your culinary skills. Get cooking and explore chapters covering all the major foods: from meat, fish and vegetables to desserts and cakes. An essential ingredient for every kitchen.
Author | : Samin Nosrat |
Publisher | : Simon and Schuster |
Total Pages | : 480 |
Release | : 2017-04-25 |
Genre | : Cooking |
ISBN | : 1476753830 |
Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.