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| Author | : Jane E. Brody |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 748 |
| Release | : 1985 |
| Genre | : Cooking |
| ISBN | : 9780393022100 |
Analyzes what is wrong with the modern diet, shares healthful recipes, provides advice on selecting and preparing food, and recommends an exercise program.
| Author | : Frances McCullough |
| Publisher | : Henry Holt and Company |
| Total Pages | : 377 |
| Release | : 2014-10-07 |
| Genre | : Cooking |
| ISBN | : 1466882921 |
Two seasoned food professionals--one a cookbook editor and the other a caterer--match wits here to solve the kitchen dilemme of the '90s: how to serve imaginative, lively food without spending hours fussing or compromising on soul-satisfying flavor. Their solution is just to look to the great cooks--from Julia Child to James Beard to Diana Kennedy--for the simple dishes that are hidden away in even the most complicated cookbooks. They've assembled a treasury of superb recipes that depend on perfectly balanced flavors. The range is broad, from favorite American classics like spoon bread, corn fritters, and the only really delicious oven-fried chicken to exotic new tastes like Moghul Lamb, Bangkok Chicken, and Pasta with Vodka. For each recipe the editors offer tips, variations, suggests, and down-to-earth commentaries about how to work with exciting new ingredients as well as giving their own tried-and-true favorite recipes, simple winners they've cooked for years to great applause. Altogether there are 119 master recipes with 81 variations and 34 Editors' Kitchen recipes, a true culinary gold mine. In their pursuit of the secrets of true flavor, Frances McCullough and Barbara Witt come up with some unusual approaches, rethinking some of our basic ideas about how to prepare roasted chicken and turkey (in a very hot oven), pasta (one method lets it sit in hot water off the flame), and baking potatoes (they're particularly wonderful baked to death). Here you'll find a lot of nitty-gritty information about entertaining, a refresher course on how to make a really good green salad, lists of canapes and tidbit desserts, a collection of quick breads, and microwave notes. In a warm, intimate, encouragingly frank style, McCullough and Witt constantly encourage cooks to improvise by offering a range of variations, to start them experimenting with foods and flavors to develop their own recipes. This is a unique, user-friendly book that works for beginners who are reasonably sophisticated eaters as well as for experienced cooks. It will become the contemporary cook's favorite sourcebook for distinctive food.
| Author | : Aki Kamozawa |
| Publisher | : Clarkson Potter |
| Total Pages | : 322 |
| Release | : 2010-12-28 |
| Genre | : Cooking |
| ISBN | : 030771974X |
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.
| Author | : Martha Stewart Living Magazine |
| Publisher | : Clarkson Potter |
| Total Pages | : 386 |
| Release | : 2011-08-31 |
| Genre | : Cooking |
| ISBN | : 0307954943 |
No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week. Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce. Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.
| Author | : Mea Hassell |
| Publisher | : |
| Total Pages | : 270 |
| Release | : 2009-02-01 |
| Genre | : Cooking, Mediterranean |
| ISBN | : 9780979633911 |
"An evidence-based guide to using the Mediterranean diet and your kitchen in the pursuit of optimal health"--Cover.
| Author | : Julee Rosso |
| Publisher | : Three Rivers Press |
| Total Pages | : 0 |
| Release | : 1993 |
| Genre | : Cookbooks |
| ISBN | : 9780517881224 |
Julee Rosso, the co-author ofThe Silver Palate Cookbookbrings usthecookbook for the '90s, focusing on today's number-one food-health concern: reducing fat. Rosso offers a broad collection of more than 800 delicious and easy, new recipes and a treasure trove of nutritional information, gardening and shopping tips, seasonal and international menus, and food history and lore.Illustrations.
| Author | : Susie Wyshak |
| Publisher | : Chronicle Books |
| Total Pages | : 0 |
| Release | : 2014-11-18 |
| Genre | : Business & Economics |
| ISBN | : 9781452107080 |
For those ready to follow their foodie dreams (or at least start thinking about it), this book provides the tools to decide if creating a specialty food business is right for you. Whether the goal is selling a single product online or developing a range of gourmet foods for grocery chains, this handbook helps hopeful food entrepreneurs become experts in everything from concept and production to sales and marketing. The author uses real-life examples from more than 75 successful individuals and businesses to illustrate the good, the bad, and the ugly of starting a food enterprise, providing links to useful charts and worksheets to simplify the process and keep entrepreneurs organized and focused.
| Author | : John Humphrys |
| Publisher | : Hachette UK |
| Total Pages | : 244 |
| Release | : 2012-09-27 |
| Genre | : Business & Economics |
| ISBN | : 1444763954 |
'Compelling' OBSERVER 'Humphrys' level-headedness makes the arguments all the more powerful' SUNDAY TIMES 'A concise, no-nonsense assessment of the true cost of cheap food: to the environment, the livestock, and the nation's long-term health' DAILY MAIL 'A passionate discourse ... well-written and accessible' INDEPENDENT * * * * * * * * * John Humphrys is passionate about the state of British food, farming, fishing and agriculture. Here, he looks back to the days of organic farming in England when people shared and swapped food and considered the wildlife as well as the farmed animals, crops and fruits. He examines today's travesties: factory farming, pouring chemicals into the land, the scandal of the supermarket wars and cheap imported goods. He then turns to the future and asks: Can we save this ravaged earth and rebuild our community values? Most of all, can we reverse the damage to ourselves and our long-term health that may result from what we eat? John Humphrys' book requires the full attention of anyone who cares about themselves or the future.
| Author | : Robert L. Fried |
| Publisher | : Ballantine Books |
| Total Pages | : 0 |
| Release | : 2006 |
| Genre | : Diet |
| ISBN | : 9780345483980 |
With guidelines promoting three food factors for sexual fitness, this eating plan shows men and woman how to make dietary choices for a lifetime of satisfying sexual activity.
| Author | : Carolyn Jung |
| Publisher | : Rowman & Littlefield |
| Total Pages | : 209 |
| Release | : 2018-09-15 |
| Genre | : Cooking |
| ISBN | : 1493028146 |
Food, cooking and restaurants reflect the spirit of Washington, DC, the people who live there, and their many cultures and cuisines. Culinary traditions here are firm, but there is a dynamic food/dining evolution taking place––from the finest white tablecloth restaurants to homey mom and pop cafes and chic new eateries. Great Food Finds Washington, DC features recipes for the home cook from the Capital’s most celebrated eateries alongside beautiful photography.
