Tuesday, August 30, 2016

The Fresh 20

The Fresh 20
By:"Melissa Lanz"
Published on 2013-04-23 by Harper Collins

9780062200990

The Fresh 20, the popular budget-friendly meal-planning service founded by working mother Melissa Lanz, is now a cookbook, offering families an all-natural and easy approach to mealtimes. Using just 20 organic, non-processed ingredients per week, home cooks can create 5 wholesome, delicious meals in just minutes. A busy home cook herself, Lanz understands the “What’s for dinner?” conundrum and has developed a program that gives parents healthy cooking options. Inspiring and educational, The Fresh 20 is filled with gorgeous color photos, shopping lists that take advantage of seasonal fruits and vegetables, prep tips, and, of course, easy and delicious recipes — including vegetarian, vegan, and gluten-free options.

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Oxford Symposium on Food & Cookery, 1986

Oxford Symposium on Food & Cookery, 1986
By:"Tom Jaine"
Published on 1987-01-01 by Oxford Symposium

9780907325369

The papers are mainly devoted to fats and oils, although other cooking mediums are explored.

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The Complete Idiot's Guide to Asian Cooking

The Complete Idiot's Guide to Asian Cooking
By:"Annie Wong","Jeffrey Yarbrough"
Published on 2002-10-01 by Penguin

9780028643847

Using Thai, Vietnamese, Korean, Japanese and Chinese dishes, spices, rice, noodles and techniques, you too can create an Asian feast. This book includes techniques and tools, tips for shopping in an Asian market and more than 150 salads, main dishes and desserts.

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Monday, August 29, 2016

Instructor's Manual with Study Guide Solutions to Accompany Professional Cooking

Instructor's Manual with Study Guide Solutions to Accompany Professional Cooking
By:"Wayne Gisslen","Drew C. Appleby"
Published on 2002-06-24 by

9780471207764

Preparing food professionally involves understanding both the hows and whys of cooking, from ingredients, equipment, and knife skills to cooking techniques and the proper execution of recipes. Wayne Gisslen's Professional Cooking has taught professional chefs these essential skills and procedures. Complete with a fresh, new interior design, the fifth edition brings this volume right up-to-date with the needs of today's chefs. This is the instructor's manual with CD-ROM to Professional Cooking.

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Complete with a fresh, new interior design, the fifth edition brings this volume right up-to-date with the needs of today's chefs. This is the instructor's manual with CD-ROM to Professional Cooking.

Italian Cooking

Italian Cooking
By:
Published on 1996 by Time Life Education

9780783545578

Inside you'll find 80 delicious recipes, both traditional and contemporary, representing Italy's varied and rich culinary traditions. Savor the bountiful cooking of Italy, from appetizers (antipasti) to unforgettable desserts. Mangia!

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Sunday, August 28, 2016

Salt and Pepper Cooking

Salt and Pepper Cooking
By:"James Haller"
Published on 2015-11-15 by

9781938394171

Internationally acclaimed chef and writer James Haller relates short nostalgic vignettes of his journey to becoming a world-renowned chef. Growing up in the late 1930s and early 1940s, he spent summers on his grandparents' and aunt's and uncle's farms in the midwest, where he learned the delights of creating simple, delicious meals with fresh ingredients. Delightful and sweet. Haller has performed many of these stories as monologues.

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Chef James Haller, the chef and owner of the renowned Blue Strawbery restaurant in Portsmouth, New Hampshire, serves up a perfect blend of humor, nostalgia, and wisdom in this delightful culinary memoir - the chronicle of a lifetime of ...

American Heart Association Low-fat & Luscious Desserts

American Heart Association Low-fat & Luscious Desserts
By:
Published on 2000 by Clarkson Potter Publishers

9780812933369

Introduces more than one hundred new recipes for healthy, weight-conscious after-dinner dining.

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Asian Tofu

Asian Tofu
By:"Andrea Nguyen"
Published on 2012-02-28 by Ten Speed Press

9781607742036

From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. Asian Tofu’s nearly 100 recipes explore authentic,ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way. For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu’s more playful side. For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.

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Mastering the Art of Chinese Cooking

Mastering the Art of Chinese Cooking
By:"Eileen Yin-Fei Lo"
Published on 2012-05-18 by Chronicle Books

9780811878708

This new masterwork of Chinese cuisine showcases acclaimed chef Eileen Yin-Fei Lo's decades of culinary virtuosity. A series of lessons build skill, knowledge, and confidence as Lo guides the home cook step by step through the techniques, ingredients, and equipment that define Chinese cuisine. With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine utterly accessible. Stunning color photography reveals the treasures of old and new China, from the zigzagging alleys of historical Guangzhou to the bustle of city centers and faraway Chinatowns, as well as wonderful ingredients and gorgeous finished dishes. Step-by-step brush drawings illustrate Chinese cooking techniques. This lavish volume takes its place as the Chinese cookbook of choice in the cook's library.

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Saturday, August 27, 2016

How to have fun cooking breakfast

How to have fun cooking breakfast
By:"Creative Educational Society (Mankato, Minn.)","Creative Educational Society"
Published on 1974 by Creative Co

9780871912916

Includes simple breakfast recipes and suggestions for serving and setting the table.

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Includes simple breakfast recipes and suggestions for serving and setting the table.

Friday, August 26, 2016

Perfect Plates in 5 Ingredients

Perfect Plates in 5 Ingredients
By:"John Whaite"
Published on 2016-04-21 by

9780857833518

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Cooking with Coconut Oil

Cooking with Coconut Oil
By:"Lucy Bee"
Published on 2015-09 by

9781849496759

Just what makes coconut oil nature's perfect ingredient? It is a healthy, natural fat that works in harmony with the body. It is gluten-free and lactose-free. It contains no cholesterol and is free from additives. The current interest in healthy eating has woken up a growing number of people to the benefits of coconut oil. More and more of us are picking up a jar from our local supermarket, but once we have that jar in our kitchens, are we really making the most of coconut oil in our cooking? 'Cooking with Coconut Oil' is packed with an amazing range of recipes, from family-favourites to brand new, more adventurous recipes that include smoothies, snacks, brunches, light suppers, hearty dinners and baked treats.

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Wednesday, August 24, 2016

Some Official Correspondence of George Canning [1821-1827]

Some Official Correspondence of George Canning [1821-1827]
By:"George Canning"
Published on 1887 by

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4-Ingredient Recipes

4-Ingredient Recipes
By:"Jean Paré"
Published on 2006 by Company's Coming Publishing Limited

9781897069004

Even when the cupboard seems bare, you are just four ingredients away from creating a simple, quick and nutritious dish for your family with 4-Ingredient Recipes. Company's Coming has cooked up this helpful selection of over 170 recipes to make your home-cooking experience, quick, easy and convenient. Breakfast, lunch and dinner recipes are featured alongside some appetizing ideas for snacks, bread, soup, side dishes and dessert. A brief introduction includes information on how recipes were tested, following strict guidelines for Guaranteed Great results every time. \

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Sunday, August 21, 2016

Techniques of Healthy Cooking, Professional Edition

Techniques of Healthy Cooking, Professional Edition
By:"Culinary Institute of America"
Published on 2007-11-19 by John Wiley & Sons

9780470052327

Combining good nutrition and great flavors, the Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-color photographs, nutritional requirements and dietary guidelines, healthful cooking techniques, and more than four hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

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Saturday, August 20, 2016

Far East Cafe

Far East Cafe
By:"Joyce Jue","Sunset Books"
Published on 1996 by Sunset Publishing Company

9780376020413

Offers recipes for Asian snacks and appetizers, salads, soups, noodles, rice, main dishes, and desserts

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The Complete Asian Cookbook

The Complete Asian Cookbook
By:"Charmaine Solomon"
Published on 2006-04-15 by Tuttle Publishing

9780804837576

A food bible in the tradition of The Joy of Cooking and How to Cook Everything

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Friday, August 19, 2016

A European Perspective on Food and Cooking Skills in Education

A European Perspective on Food and Cooking Skills in Education
By:"Sean Stitt"
Published on 1996 by

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Meat

Meat
By:"James Peterson"
Published on 2012-05-30 by Ten Speed Press

9781607744535

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style. Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb. Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with: Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more. No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category

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This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat. Winner – 2011 James Beard Cookbook Award – Single Subject Category

Home Science Form 1

Home Science Form 1
By:
Published on by East African Publishers

9789966252210

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Thursday, August 18, 2016

Intestinal Microbial Flora of Adult Women on Special Diets

Intestinal Microbial Flora of Adult Women on Special Diets
By:"Robert Homer Ellis"
Published on 1953 by

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Tuesday, August 16, 2016

Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and Techniques

Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and Techniques
By:"Dueep J. Singh","John Davidson"
Published on 2015-02-09 by Mendon Cottage Books

9781310510014

Outdoor Cooking - Meat and Poultry Grilling, Roasting and Braising Tips and Techniques Table of Contents Introduction Wooden Chips for Smoking How to Build Up a Charcoal Fire How to Grill a Steak Making the Perfect Marinade Sauce Béarnaise Hollandaise Sauce Grilling Other Items of Food Sausages Good – for – Grilling Vegetables Koftas Potatoes Pork Spare Ribs Charcoal grilled Liver Charcoal Grilled Kidneys Grilled Lamb Horseradish and Applesauce Steak with Pepper Hungarian Steak with Paprika Appendix Rice Pilaf Conclusion Author Bio- Introduction A person who enjoys good food and go is on the lookout for new techniques which are going to impart flavor to juicy roasts, – especially that of meat – is definitely going to be interested to know all about grilling, roasting, and braising tips and techniques followed throughout the world. Some of them are traditional, some of them are comparatively modern or we can say 21st century innovations. For example, the traditional charcoal heating vessel in Japan called a Hibachi is now often used to grill or barbecue pieces of meat. In the same manner, barbecues, which were once done on an open fire, are now done under an electric grill. An outdoor grill is going to keep us out of the kitchen and also it satisfies some savage atavistic instinct in us which makes us crave juicy steaks, barbecued pieces of meat, roasted and grilled and charcoal burned medium rare or over cooked bite sized pieces of steak ever so often. It is the time of the hibachi and the barbecue. So if you have already heard all the unwanted advice given to you by diehard cooks, especially on matters of charcoal fires and wooden chips, here is some more advice, based on experience and time-tested cooking techniques done outdoors.

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Whether you are grilling steaks indoor or \u003cb\u003eoutdoor\u003c/b\u003e, the meat should be cut at least \u003cbr\u003e\none and a halfinches thick. This is assuming that you are \u003cb\u003ecooking\u003c/b\u003e steak only to a \u003cbr\u003e\nsucculent, juicy rare stage. Porterhouse and sirloin Steaks are the most popular ...

Creative outdoor cooking

Creative outdoor cooking
By:"Rose Cantrell","Rh Value Publishing"
Published on 1988-12-12 by Gramercy

9780517276655

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Foundations of Professional Cooking

Foundations of Professional Cooking
By:"Michael Nenes"
Published on 2011-01-21 by Prentice Hall

9780135085455

FOUNDATIONS OF PROFESSIONAL COOKING: A GLOBAL APPROACH, 1/e covers culinary skills and techniques from a broader global perspective. Moving beyond traditional Eurocentric fundamentals, it weaves international cuisine, ingredients, techniques, and flavor profiles throughout the chapters. Recipes represent a variety of culinary techniques and respond to the demand for more diverse and creative menus. Unique grading rubrics are presented for over 40 basic techniques so students know what the expectations are for each assignment. Vivid photos and illustrations accompany recipes and ingredients and motivate students to achieve high presentation standards.

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The Basic Art of Italian Cooking:

The Basic Art of Italian Cooking:
By:"Maria Liberati"
Published on 2010-06 by art of living, PrimaMedia,Inc.

9781928911197

Selected as Best Italian Cusine Book in USA by Gourmand World Cookbook Awards. 100+ recipes, menus, Holiday short stories, Holiday tips,wine pairing info. Includes a chapter of The Feast of the Seven Fished. Recieps are easy to follow and includes some child friendly recipes for La Befana/the Epiphany. Includes Christmas, New Year's, Valentine's Day, Epiphany, Carnevale.

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