Sunday, January 31, 2016

The New Outdoor Kitchen

The New Outdoor Kitchen
By:"Deborah Krasner","Michael Krasner","Eric Roth"
Published on 2007 by Taunton Press

9781561588046

Reflecting the growing trend toward outdoor living spaces, a comprehensive, richly illustrated manual takes readers through the entire process of planning, constructing, and furnishing outdoor cooking and entertaining spaces, with ten portfolio kitchens that can serve as inspiration and a helpful resource list. 25,000 first printing.

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Reflecting the growing trend toward outdoor living spaces, a comprehensive, richly illustrated manual takes readers through the entire process of planning, constructing, and furnishing outdoor cooking and entertaining spaces, with ten ...

Saturday, January 30, 2016

Icons of American Cooking

Icons of American Cooking
By:"Elizabeth S. Demers Ph.D.","Victor W. Geraci"
Published on 2011-03-08 by ABC-CLIO

9780313381331

Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. • Provides 24 intriguing, biographical entries detailing the lives of some of America's greatest food and cooking pioneers and institutions • Includes contributions from 18 distinguished scholars, librarians, and journalists • Offers key insight into childhood and family, education, career trajectory and triumphs, and legacy • Numerous sidebars offer intriguing quotations, sample menus, and excerpts from writings • Suggestions for further reading follow each profile

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She is also the founder of Yum-O!, “a nonprofit organization that empowers kids \u003cbr\u003e\nand their families to develop healthy relationships with food and cooking by \u003cbr\u003e\nteaching families to cook, feeding hungry kids and funding \u003cb\u003ecooking education\u003c/b\u003e \u003cbr\u003e\nand ...

Friday, January 29, 2016

Food Preparation and Cooking

Food Preparation and Cooking
By:
Published on 1996 by Nelson Thornes

9780748725663

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

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Wednesday, January 27, 2016

Cooking Methods in Prehistoric New Zealand

Cooking Methods in Prehistoric New Zealand
By:"Doug G. Sutton"
Published on 1971 by

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Tuesday, January 26, 2016

Outdoor Wok Cuisine

Outdoor Wok Cuisine
By:"Brenda Kulibert"
Published on 1992-06 by Explorer's Guide Publishing

9780962343063

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Monday, January 25, 2016

99% Fat-free Italian Cooking

99% Fat-free Italian Cooking
By:"Barry Bluestein","Kevin Morrissey"
Published on 1999 by Broadway

9780385485456

Provides a collection of recipes for low-fat dishes ranging from pasta and polenta to meat and poultry, and includes information on special techniques and equipment

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Everyday Raw Desserts

Everyday Raw Desserts
By:"Matthew Kenney"
Published on 2010-09-01 by Gibbs Smith

9781423614883

Everyday Raw Desserts combines Matthew Kenney's fresh recipes and sense of style to create fabulous all-raw desserts. Matthew is well known and respected in the raw food world. The book includes an abundance of recipes not typically expected to be raw, from cakes, pies, puddings, and flans to brownies, candy, cookies, and ice cream. Forty breathtaking photos and more than seventy-five recipes will make a sweet splash on the raw food scene.

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Sunday, January 24, 2016

The special diet cook book

The special diet cook book
By:"Marvin Small"
Published on 1952 by

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Baking

Baking
By:"James Peterson"
Published on 2009 by Random House Digital, Inc.

9781580089913

Offers a step-by-step instructional for baking the best-loved basics as well as new and fresh versions of pies, tarts, cakes, cookies, pastries, and breads.

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Offers a step-by-step instructional for baking the best-loved basics as well as new and fresh versions of pies, tarts, cakes, cookies, pastries, and breads.

Saturday, January 23, 2016

The Outdoor Cooking (4 In 1)

The Outdoor Cooking (4 In 1)
By:"Veronica Burke","Erica Shaw"
Published on 2016-06-27 by

9781534927575

The Outdoor Cooking Box Set (4 in 1) Best Smoking and Grilling Recipes for Any Outdoor Occasion Get FOUR books for up to 60% off the price! With this bundle, you'll receive: The Outdoor Cookbook Smoker Recipes Healthy Outdoor Cooking Smoke Brisket Like a Pro In The Outdoor Cookbook, you'll learn 50 sizzling recipes for any outdoor occasion! In Smoker Recipes, you'll learn about irresistible spicy smoking meat, hamburger, smoked chicken and pork for your best barbecue In Healthy Outdoor Cooking, you'll become a real meat, smoker and BBQ expert with essential healthy camp meal tips, 30 best smoking and grilling recipes with chicken, pork, beef plus much more In Smoke Brisket Like a Pro, you'll learn secrets and tips for a real Texan BBQ, 5 basic sauces and rubs plus 25 mouthwatering recipes Buy all four books today at up to 60% off the cover price!

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5 Ingredient Meals Within 30 Minutes or Less

5 Ingredient Meals Within 30 Minutes or Less
By:"Adriana Lewis"
Published on 2014-05-23 by Dhimant N Parekh

9781630417727

Recipes with an ingredient list you can count on one hand and super-quick to prepare means a lot less work in kitchen so there's more time to relax at home - 5 INGREDIENT MEALS WITHIN 30 MINUTES OR LESS is all about the perfect after work delicious and satisfying meal. Losing weight doesn't have to mean hours in the kitchen cooking healthy meals. These quick dishes rely on few ingredients and simple instructions—leaving you no excuse to ditch your weight loss goal. Simplicity is the best way to go while cooking, overly complicated recipes are unnecessary and expensive, If you're looking to save some money & time check out the recipes WITH 5 INGREDIENT MEALS WITHIN 30 MINUTES OR LESS that are rounded up for you in this book to make home cooking in a flash. The recipes are ranging from main course meaty dishes to sweets; salads, soups and breakfasts with the nutrient analysis help you to use the exchange values to fit the recipes into your meal plan. Quick fix your favorite low fat, low calorie, nutritious yet yummy recipes with minimal shopping fuss.

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Thursday, January 21, 2016

Eating Hints for Cancer Patients

Eating Hints for Cancer Patients
By:"DIANE Publishing Company"
Published on 1995-11 by DIANE Publishing

9780788125973

Your diet is an important part of your treatment for cancer. Eating the right kinds of foods during your treatment can help you feel better & stay stronger. This document will help you learn about your diet needs & how to manage eating problems. It is mainly for patients who are still receiving cancer treatment. However, it also may be useful after you finish treatment. Covers: dry mouth, nausea, vomiting, diarrhea, constipation, weight gain, tooth decay, lactose intolerance, & how to increase protein & calories. Also special diets are discussed, including clear-liquid, full-liquid, soft, fiber-restricted,& low-lactose. Includes recipes.

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SPECIAL When you have special needs because of your illness DIETS FOR or \u003cbr\u003e\ntreatment, your doctor or registered dietitian may pre- SPECIAL scribe a \u003cb\u003especial\u003c/b\u003e \u003cbr\u003e\n\u003cb\u003ediet\u003c/b\u003e. They also may suggest a commer- NEEDS cial product to help you meet \u003cbr\u003e\nyour ...

Chinese-Japanese Cook Book

Chinese-Japanese Cook Book
By:"Onoto Watanna","Sara Bosse","Jacqueline Newman"
Published on 2006-03-07 by Applewood Books

9781557093714

Published originally in 1914, this is the first Asian cookbook published in America. The fascinating new introduction by Asian cooking authority Jacqueline M. Newman reveals the trickery at play from the two sisters of Anglo-Chinese descent who wrote the book. The Chinese recipes are simple Chinese-American ones using ordinary ingredients. Many are for chop suey and chow mein using lots of celery, bean sprouts, and gravy. The Japanese meat and fish recipes are also simple even though several use rabbit, pheasant, venison, pigeon, even whale; the vegetable dishes are more Chinese than Japanese. Desserts straddle both cuisines. This book marks the beginning of the interest in Asian cuisine in America, and it is notable, almost 100 years later, to see the way authenticity had been edited for both the public and the author's purposes.

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Wednesday, January 20, 2016

Outdoor cooking

Outdoor cooking
By:"Cora Lovisa (Brackett) Brown","Rose Johnston Brown","Robert Carlton Brown","Bob Brown"
Published on 1940 by

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Professional Cooking for Canadian Chefs

Professional Cooking for Canadian Chefs
By:"Wayne Gisslen","Mary Ellen Griffin","Le Cordon Bleu"
Published on 2006 by John Wiley & Sons

9780471663775

Wayne Gisslen’s Professional Cooking for Canadian Chefs has helped train hundreds of thousands of professional chefs—with clear, in-depth instruction on the critical cooking theories and techniques successful chefs need to meet the demands of the professional kitchen. Now, with 1,200 recipes and more information than ever before, this beautifully revised and updated edition helps culinary students and aspiring chefs gain the tools and confidence they need to succeed as they build their careers in the field today.

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Tuesday, January 19, 2016

Special Diets for Special Kids

Special Diets for Special Kids
By:"Lisa S. Lewis"
Published on 1998-01-01 by Future Horizons

9781885477446

'Lisa Lewis' contribution to the understanding of biomedical aspects of autism has been considerable. Her informative booklet An Experimental Intervention for Autism combined scientific principles with practical advice for parents in a very readable way. Its availability on the Internet has made it one of the most widely read and influential pieces ever written on autism. Her new book also concentrates on the practical applications of knowledge and understanding. It is well researched, well written and very much needed.' - Paul Shattock, Autism Research Unit, University of Sunderland Lisa Lewis explains, in this easy-to-read and accessible book, how and why to implement a dietary intervention strategy for helping children and adults with autism. Drawing upon her own success with removing gluten and casein from her son's diet, she answers the many questions parents and professionals might have about choosing a dietary intervention. Why choose a special diet? Are there tests to help me decide? Is there research to support this type of intervention? Will my child starve? What do I cook? In addition, she provides over 150 good-tasting recipes to get started on the diet -everything from spaghetti and meatballs to holiday treats and sweets and edible clay!

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Drawing upon her own success with removing gluten and casein from her son's \u003cbr\u003e\ndiet, she answers the many questions parents and professionals might have \u003cbr\u003e\nabout choosing a dietary intervention. Why choose a \u003cb\u003especial diet\u003c/b\u003e? Are there tests \u003cbr\u003e\nto ...

Sunday, January 17, 2016

Scout's Outdoor Cookbook

Scout's Outdoor Cookbook
By:"Christine Conners","Tim Conners"
Published on 2008-05-01 by Rowman & Littlefield

9780762755585

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This collection of recipes and tips from scouts and scout leaders representing nearly every state in the Union celebrates the best in campout cooking.

Friday, January 15, 2016

Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking

Guy on Fire: 130 Recipes for Adventures in Outdoor Cooking
By:
Published on 2016 by

9780062356413

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Easy Asian cooking

Easy Asian cooking
By:"Ranse Leembruggen"
Published on 1986-01-01 by Touchstone

9780671642648

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Thursday, January 14, 2016

Southern Cooking

Southern Cooking
By:"Bonnie Carter Brinegar","Linda Kay"
Published on 1981-01-01 by Prentice Hall

9780138236588

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Fresh and Homemade Asian Cooking

Fresh and Homemade Asian Cooking
By:"Laurie Stewart"
Published on 2016-02-08 by Pronoun

9781508084761

Based on the artisinal spices marketed by Laurie’s Ultimate Goods, this is a collection of 5 spice recipes and 24 dishes made from those spices. All made from fresh ingredients, and easy to make at home, the book includes Szechuan, Thai, Vietnamese and Korean recipes. Includes list of hard to find ethnic ingredients and sources in North America. First in a series of cookbooks by Laurie’s Ultimate Goods, soon to include Indian, African and Celtic, collections as well.

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Wednesday, January 13, 2016

Canning for a New Generation: Updated and Expanded Edition

Canning for a New Generation: Updated and Expanded Edition
By:"Liana Krissoff"
Published on 2016-07-05 by Abrams

9781613120415

The revised and expanded edition of the bestselling resource for canning and preserving, with 50 new recipes plus all-new sidebars and tips. In Liana Krissoff’s breakout success, Canning for a New Generation, home cooks were introduced to a hip, modern guide to canning, chock-full of approachable, time-tested, and accurate recipes, as well as intriguing new flavor pairings. In this Updated and Expanded Edition, Krissoff includes 50 new recipes for food preservation in addition to her favorites, including: Brandied Cherries Peach Salsa Strawberry Jam Honeyed Bread and Butter Pickles Organized by season, Krissoff’s recipes illustrate fresh ways to preserve the harvest throughout the year, employing techniques like water-bath canning that are safe and easy to follow. The recipes are all created with small-batch yields in mind, which will appeal to beginner canners and expert homesteaders alike. Krissoff addresses special diet concerns with recipes for low-sugar or sugar-free preserves, as well as methods for canning jams and preserves without pectin. In addition to canning recipes, there are old-style fermenting recipes, new freezing techniques, and recipes on how to use your canned goods to make delicious meals once you’ve put them up. With 250 tried and tested recipes, Canning for a New Generation: Updated and Expanded Edition is a must-own, essential reference guide for casual canners, modern home preservers, and traditional food preservationists.

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This hip, modern handbook is filled with fresh and new ways to preserve nature’s bounty throughout the year.

Mastering the Art of French Cooking

Mastering the Art of French Cooking
By:"Julia Child"
Published on 2012-04-03 by Knopf

9780307958181

The sequel to the classic Mastering the Art of French Cooking Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. Among its many treasures: • the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven; • soups from the garden, chowders and bisques from the sea—including great fish stews from Provence, Normandy, and Burgundy; • meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery; • chickens poached (thirteen ways) and sauced; • vegetables alluringly combined and restored to a place of honor on the menu; • a lavish array of desserts, from the deceptively simple to the absolutely splendid. But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie. In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves. And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers. With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings—five times as many as in Volume One—are demonstrations in themselves, making the already clear instructions doubly clear. More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!

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And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable ...

Naturally Healthy Mexican Cooking

Naturally Healthy Mexican Cooking
By:"Jim Peyton"
Published on 2014-10-01 by University of Texas Press

9780292758674

Just about everyone loves Mexican food, but should you eat it if you want to manage your weight or diabetes? Yes, absolutely! There are literally hundreds of authentic Mexican dishes that are naturally healthy—moderate in calories, fat, and sugar—and completely delectable. In Naturally Healthy Mexican Cooking, Jim Peyton presents some two hundred recipes that have exceptional nutrition profiles, are easy to prepare, and, most important of all, taste delicious. Peyton starts from the premise that for any diet to work, you have to enjoy the food you're eating. Substitutions that alter the taste and pleasure of food, such as nonfat yogurt for mayonnaise, have no place here. Instead, you'll find tasty, highly nutritious, low-calorie dishes from the various schools of Mexican and Mexican American cooking in Texas, New Mexico, Arizona, and California. From traditional meat, seafood, and vegetarian entrees and antojitos mexicanos, including tacos, enchiladas, and tamales, to upscale alta cocina mexicana such as shrimp ceviche and mango salsa, these recipes are authentic, simple for home cooks to prepare with supermarket ingredients, flavorful, and fully satisfying in moderate portions. Every recipe includes nutritional analysis—calories, protein, carbs, fat, cholesterol, fiber, sugar, and sodium. In addition to the recipes, Peyton offers helpful information on diet and healthy eating, Mexican cooking and nutrition, ingredients, cooking techniques, and cooking equipment. Try the recipes in Naturally Healthy Mexican Cooking, and you'll discover that comfort food can be both delicious and good for you. ¡Buen provecho!

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Tuesday, January 12, 2016

Canning Age

Canning Age
By:
Published on 1922 by

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