The Ketchup Lover’s Cookbook: Over 60 Spectacularly Saucy Recipes
Author | : Heather Thomas |
Publisher | : HarperCollins |
Total Pages | : 173 |
Release | : 2021-08-19 |
Genre | : Cooking |
ISBN | : 0008492360 |
WE ALL KNOW SOMEBODY WHO PUTS KETCHUP ON EVERYTHING!
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Author | : Heather Thomas |
Publisher | : HarperCollins |
Total Pages | : 173 |
Release | : 2021-08-19 |
Genre | : Cooking |
ISBN | : 0008492360 |
WE ALL KNOW SOMEBODY WHO PUTS KETCHUP ON EVERYTHING!
Author | : Cameron Pearl |
Publisher | : Running Press |
Total Pages | : 0 |
Release | : 2006-11-07 |
Genre | : Cooking |
ISBN | : 9780762428427 |
Finally, the cookbook that revolves around the one ingredient we all know and love-ketchup! Filled with more than thirty recipes featuring America's favorite condiment, The Mini Ketchup Cookbook also includes fun facts and practical tips on using it to make the best recipes ever!
Author | : Paul Hartley |
Publisher | : Random House Digital, Inc. |
Total Pages | : 99 |
Release | : 2008 |
Genre | : Cooking |
ISBN | : 1580089364 |
A full-color collection of 40 creative recipes starring everyone's favorite condiment. Where would ketchup be without Heinz? In THE HEINZ TOMATO KETCHUP COOKBOOK, this iconic brand stars as the savory-sweet key ingredient in forty recipes ranging from the traditional, down-home casual (Fiery Barbecue Marinade) to the unexpected (Fragrant Vermouth Mussels). Ketchup-loving cooks will learn how to take this refrigerator staple from a humble condiment to a versatile addition to starters, soups, salads, entr?©es, and baked goods. Historical anecdotes and trivia from the Heinz Company round out this colorful collection of recipes, photography, and vintage advertising art.‚Ä¢ Heinz sells 650 million bottles of ketchup each year.‚Ä¢ Ketchup can be found in the kitchens of 97% of American homes.
Author | : Erin Coopey |
Publisher | : |
Total Pages | : 179 |
Release | : 2013-09 |
Genre | : Cooking |
ISBN | : 1592538436 |
Learn how to make your own pantry staples with this essential handbook, including the condiments, nut butters, salad dressings, stocks, relishes, and dips you like to keep in stock.
Author | : Rodney Cannon |
Publisher | : Booktango |
Total Pages | : 60 |
Release | : 2015-12-18 |
Genre | : Cooking |
ISBN | : 1468967304 |
Now Ketchup can be a key ingredient in the main course of every meal. From baked chicken to spare ribs from tacos to Thia noodles there are thirty days of awesome recipes featuring of all thngs ketchup in this funny little cookbook.
Author | : Christina Tosch |
Publisher | : |
Total Pages | : 120 |
Release | : 2020-01-27 |
Genre | : |
ISBN | : |
That bottle of tomato ketchup sitting in your pantry can be used for so much more than simply dipping and dolloping over French fries. Cooking with ketchup is the perfect way to add a unique taste to all sorts of savory dishes. It goes well with just about everything, from sauces to stews and soups to salads. Thanks to its original creator, it can hit on all five tastes; sweet, sour, salty, bitter, and umami. The Ketchup Cookbook brings together a collection of recipes that prove cooking with ketchup is a great way to make the most of mealtimes. These 40family-friendly recipes include sweet strawberry ketchup, spicy chickpea ketchup curry, sticky country-style ribs, tangy Japanese-style ketchup spaghetti, the best-ever mini meatballs and many more. Not only is cooking with ketchup easy and fun but it also brings a lot more to the table that you may think. Ketchup is so much more than a condiment!
Author | : Mary Karlin |
Publisher | : Ten Speed Press |
Total Pages | : 258 |
Release | : 2013-08-27 |
Genre | : Cooking |
ISBN | : 1607744392 |
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Author | : Andrew F. Smith |
Publisher | : Univ of South Carolina Press |
Total Pages | : 272 |
Release | : 1996 |
Genre | : Cooking |
ISBN | : 9781570031397 |
When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.
Author | : Heather Thomas |
Publisher | : HarperCollins |
Total Pages | : 112 |
Release | : 2021-08-19 |
Genre | : |
ISBN | : 9780008492359 |
We all know somebody who puts ketchup on everything...
Author | : Heston Blumenthal |
Publisher | : Bloomsbury Publishing USA |
Total Pages | : 432 |
Release | : 2013-11-12 |
Genre | : Cooking |
ISBN | : 1620402343 |
The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.