The Elements of Cooking

The Elements of Cooking
By:"Michael Ruhlman"
Published on 2007-11-06 by Simon and Schuster

9781416579229

Americans are on a roll in the kitchen -- we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great? Modeled on Strunk and White's The Elements of Style, The Elements of Cooking is an opinionated volume by Michael Ruhlman -- the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook -- that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student. Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook. With hundreds of entries from acid to zester, here is all the information -- no more and no less -- you need to cook, as well as countless tips (including only one recipe in the entire book, for the \

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Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook.

Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking
By:"Marcella Hazan"
Published on 2011-07-20 by Knopf

9780307958303

Almost twenty years ago, with the publication of The Classic Italian Cook Book, followed by More Classic Italian Cooking, Marcella Hazan introduced Americans to a whole new world of Italian food. As Roy Andries de Groot wrote, “Marcella’s book is the most authentic guide to Italian food ever written in the U.S. Where other authors failed, Marcella has brilliantly succeeded in capturing (and conveying to the reader on every page) the feel, the aromatic scent, the subtle nuances of fresh country flavors and, above all, the easy uncomplication of Italian food prepared in the Italian style.” Now a new generation is ready to master the art of Italian cooking, and their bible will be Essentials of Classic Italian Cooking—this new volume that combines the two books, updates and expanded throughout. Designed as a basic manual for cooks on every level—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. From the Hardcover edition.

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Just Five Ingredients

Just Five Ingredients
By:"Ainsley Harriott"
Published on 2012-03-31 by Random House

9781448140480

Ainsley Harriott is the master of fast, flavoursome and fabulous food and he has created a collection of mouth-watering recipes that use a maximum of five ingredients, perfect for the time-short, budget-conscious cook. Choosing recipes that burst with flavours from all around the world, television's favourite chef, Ainsley Harriott, has used his flair for creating meals in minutes by taking the simplest ingredients and creating delicious dishes with minimum fuss and expense. Using easily accessible ingredients, Ainsley's recipes include fresh salads, succulent fish and meat dishes, healthy pastas, vegetarian delights, sizzling barbecue ideas and tempting desserts; all using just five key ingredients, plus salt, pepper and oil. There'll be no more looking at an ingredients list and groaning at all the shopping and chopping you'll have to do. Ainsley has created an essential cookbook that's sure to be the only extra ingredient you'll need in your kitchen.

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Professional Cooking, Teacher's Manual

Professional Cooking, Teacher's Manual
By:"Wayne Gisslen"
Published on 1989-05-03 by Wiley

9780471500919

The most widely-used text for chef-training programs, now in its second edition. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. Now includes 115 new recipes, for a total of over 800 recipes. Supported by over 300 black-and-white photos showing step-by-step procedures and full color photos that display the products. Hundreds of cooking terms are defined. Includes new international and ethnic recipes along with new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources.

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The most widely-used text for chef-training programs, now in its second edition.

Why Can't I Eat That?

Why Can't I Eat That?
By:"John F. Taylor"
Published on 1993 by Ultramarine Publishing Company

9780882479811

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Camper's Guide to Outdoor Cooking

Camper's Guide to Outdoor Cooking
By:"John G. Ragsdale"
Published on 1998-08-01 by Taylor Trade Publications

9780884156031

This volume provides more than 200 recipes for outdoor cooking, along with recommendations on outdoor cooking equipment and techniques.

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This volume provides more than 200 recipes for outdoor cooking, along with recommendations on outdoor cooking equipment and techniques.

Cooking with Sunshine

Cooking with Sunshine
By:"Lorraine Anderson","Rick Palkovic"
Published on 2006 by Da Capo Press

9781569243008

What could be more entertaining and magical than putting food into a cardboard box outdoors on a sunny day and taking it out fully cooked a few hours later? Solar cooking a safe, simple cooking method using the sun s rays as the sole heat source has been known for centuries and can be done at least during the summer in just about any place where there s sun. In \

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Two high-temperature cooking bags, required for cooking, are included with it. \u003cbr\u003e\nUse it with a black lidded pot, not included but also for sale from Solar Cookers \u003cbr\u003e\nInternational. Your purchases support solar \u003cb\u003ecooking education\u003c/b\u003e worldwide.

Low-Fat, No-Fat Asian Cooking

Low-Fat, No-Fat Asian Cooking
By:"Editors of Reader's Digest"
Published on 2012-02-16 by Readers Digest

9781606523506

Asian cooking is synonymous with healthy food and for good reason: common ingredients range from protein rich soy to digestion-aiding lemongrass and ginger to fresh vegetable and fruits such as bok choy (Chinese cabbage) and papaya. Asians don't skimp on the gifts of the field, stream, and sea, either: red meat, poultry, and fish are fundamental to some of the most vibrant and distinctive dishes such as: Asian Chili Crabmeat Soup Chicken Lemongrass Skewers Malaysian Prawns and Pineapple Thai Beef with Papaya and Rice Chinese Slow-Cooked Pork Sesame Sausage with Vegetables Pork Dumplings with Spicy Peanut Salad These and other diverse recipes are each accompanied by a full-color photograph and organized into five chapters: Fish and Shellfish, Appetizers and Snacks, Noodles and Rice, Poultry, and Beef, Pork, and Lamb. Lessen the fat in your meals, and fill your table with tempting and satisfying dishes with this collection of recipes you'll treasure even as you improve your health.

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Italian Cooking For Dummies

Italian Cooking For Dummies
By:"Cesare Casella","Jack Bishop"
Published on 1998-09-16 by For Dummies

9780764550980

Everybody loves Italian food, and with good reason. The cuisine extols hearty and healthy meals with the freshest ingredients, a diversity of flavors, and tried-and-true recipes (some of which date as far back as the Roman Empire) that are naturally low in saturated fats and calories. All this, and it tastes great, too! Discover the mouthwatering joys of Italian cooking with this complete guide to the regions and recipes of Italy. Celebrated chef Cesare Casella and seasoned food writer Jack Bishop lead you step-by-step through an entire full-course Italian meal, from antipasti, salads, and soups to pastas, entrees, and delicious desserts. Discover how to make your own fresh pasta, polenta, and pizza, and how to plan simple or elaborate dinners for every occasion. You'll find all the recipes and tips you need in Italian Cooking For Dummies, along with tons of advice on selecting the right herbs, ingredients, cooking tools, and utensils, and finding more information in print or online. The book also features a complete glossary of cooking terms and ingredients to help you enjoy la dolce vita.

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Preserving by the Pint

Preserving by the Pint
By:"Marisa McClellan"
Published on 2014-03-25 by Running Press

9780762449682

This guide to canning, jarring and making preserves is aimed at urban dwellers and farmer's market shoppers interested in working with smaller-than-traditional amounts of produce and featuring 100 recipes including Rosemary Rhubarb Jelly, Pico de Gallo and Sweet Cherry Compote.

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This guide to canning, jarring and making preserves is aimed at urban dwellers and farmer's market shoppers interested in working with smaller-than-traditional amounts of produce and featuring 100 recipes including Rosemary Rhubarb Jelly, ...

Natural Harvest

Natural Harvest
By:"Paul Photenhauer"
Published on 2008-11-01 by Createspace Independent Pub

9781481227049

Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients - you will love this cook book!

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Le Cordon Bleu's Complete Cooking Techniques

Le Cordon Bleu's Complete Cooking Techniques
By:"Le Cordon Bleu"
Published on 1997-11-05 by Harper Collins

9780688152062

With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images. Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes. Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.

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The Asian Grandmothers Cookbook

The Asian Grandmothers Cookbook
By:"Patricia Tanumihardja"
Published on 2010-06-01 by Sasquatch Books

9781570616983

Asian grandmothers — whether of Chinese, Japanese, Indonesian, Vietnamese, or Indian descent — are the keepers of the cultural, and culinary, flame. Their mastery of delicious home-cooked dishes and comfort food makes them the ideal source for this cookbook. Author Pat Tanumihardja has assembled 130 tantalizing dishes from real Chinese fried rice to the classic Filipino Chicken Adobo to the ultimate Japanese comfort dish Oyako donburi. This is hearty food, brightly flavored, equally good to look at and eat. Flavors range from soy and ginger to hot chiles, fragrant curries, and tart vinegars. The author has translated all of the recipes to work in modern home kitchens. Many of them have been handed down from mother to daughter for generations without written recipes, and some appear in tested and written form for the first time. An exhaustive Asian Pantry glossary explains the ingredients, from the many kinds of rice and curries to unfamiliar but flavorful vegetables.

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A clear state of the case of Elizabeth Canning, who hath sworn that she was robbed and almost starved to death by a gang of gipsies and other villains in January last, for which one Mary Squires now lies under sentence of death

A clear state of the case of Elizabeth Canning, who hath sworn that she was robbed and almost starved to death by a gang of gipsies and other villains in January last, for which one Mary Squires now lies under sentence of death
By:"Henry Fielding","Elizabeth CANNING"
Published on 1753 by

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Henry Fielding, Elizabeth \u003cb\u003eCANNING\u003c/b\u003e. 40 own Information, is a Fact; nay, had she \u003cbr\u003e\neven heard the other repeat it once over before a Justice of Peace, that she \u003cbr\u003e\nshould be able, at a Dis: tance of Time, to retain every particular Circdmstance so\u003cbr\u003e\n ...

Aunt Bee's Delightful Desserts

Aunt Bee's Delightful Desserts
By:"Ken Beck","Jim Clark"
Published on 2000-10-25 by Thomas Nelson Inc

9781418580513

Aunt Bee's Delightful Desserts is filled with over 350 recipes for the lip-smacking desserts Aunt Bee and friends used to cook up on The Andy Griffith Show. From candies and cakes to rare photos from the show to trivia, this cookbook brings home all the sweet flavor of Mayberry. Illustrated and indexed.

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Professional Baking, College Version

Professional Baking, College Version
By:"Wayne Gisslen"
Published on 1994-12-12 by Wiley

9780471593010

For peerless coverage of the theory and practice of baking. This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design. Features extensive contributions from the Le Cordon Bleu Cooking School, including procedures, techniques and tempting new recipes. 600 classic and creative recipes with 350 colour photographs.

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This edition is packed with new material and features - from six new chapters on pastry, desserts and sugar work to hundreds of colour photographs and a stunning new user-friendly design.

Food for the Community

Food for the Community
By:"C. Anne Wilson"
Published on 1993-01-01 by Edinburgh : Edinburgh University Press

Conventional food histories tend to tell us more about the diet of the nobility and gentry than the everyday food of ordinary people. This book takes a different viewpoint. It describes how people living and working together for a common purpose often shared a common diet, and examines the food preparation for certain groups restricted in their choice of foodstuffs.

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Outdoor Cooking Made Easy

Outdoor Cooking Made Easy
By:"Joseph D. Bates"
Published on 2010-11 by Audubon Press

9781446518854

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The Making of a Chef

The Making of a Chef
By:"Michael Ruhlman"
Published on 1999-10-15 by Macmillan

9780805061734

Documents the author's experience in the United States' most influental cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant.

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In the ultimate food-lover's fantasy, journalist Michael Ruhlman dons chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country.

Betty Crocker's Outdoor Cook Book

Betty Crocker's Outdoor Cook Book
By:"Betty Crocker"
Published on 2009-04-20 by John Wiley & Sons

9780470419649

An authentic reproduction of a cookbook classic from 1961, packed with retro appeal Illustrated with delightful period line drawings and color photos, Betty Crocker's Outdoor Cook Book is a charming look back at outdoor dining in the 1960s. This hidden-spiral reprint features 200 tried-and-true recipes for barbecues, picnics, camping trips, and boating excursions–including Beef Tenderloin Roast, Grilled Lobster Tails, and French Fried Onion Rings–plus expert tips on barbecue equipment and techniques. There are even illustrated instructions for an authentic “Down-East” clambake. Following in the bestselling footsteps of previous Betty Crocker Facsimile Editions, this nostalgic guide to outdoor cooking and entertaining is sure to be a hit.

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Following in the bestselling footsteps of previous Betty Crocker Facsimile Editions, this nostalgic guide to outdoor cooking and entertaining is sure to be a hit.

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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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 ...