Blood, Bones and Butter

Blood, Bones and Butter
By:"Gabrielle Hamilton"
Published on 2011-06-09 by Random House

9781446476215

Blood, Bones & Butter follows the chef Gabrielle Hamilton's extraordinary journey through the places she has inhabited over the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; and the kitchen of her beloved Italian mother-in-law, who serves as the link between Hamilton's idyllic past and her own future family. Unflinchingly honest, moving, beautifully crafted and funny, this is a rollicking, passionate story of food, purpose and family.

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Unflinchingly honest, moving, beautifully crafted and funny, this is a rollicking, passionate story of food, purpose and family.

Biba's Northern Italian Cooking

Biba's Northern Italian Cooking
By:"Biba Caggiano"
Published on 2002-01 by Penguin

9781557883803

An updated edition of the classic guide to northern Italian cookery features more than two hundred recipes that represent the best in authentic Italian cuisine, including Minestrone Soup, Tagliatelle Bolognese Style, Buschetta with Fresh Tomatoes and Basil, and Roasted Leg of Lamb with Garlic and Rosemary. Original.

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Special diets at low cost

Special diets at low cost
By:"Joint Committee of New York Nutritionists and Greater New York Dietetic Association","New York Nutritionists","New York Academy of Medicine. Committee on Public Health","Jewish Social Service Association, inc"
Published on 1934 by

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Thousand Recipe Chinese Cookbook

Thousand Recipe Chinese Cookbook
By:"Gloria Bley Miller"
Published on 1984-11-01 by Simon and Schuster

9780671509934

Provides instructions for preparing Chinese-style appetizers, meat, poultry, seafood, egg dishes, vegetables, rice dishes, egg rolls, and sauces, and gives information on menus and cooking techniques

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The Best of Asian Cooking

The Best of Asian Cooking
By:"Keiko Ishida"
Published on 2014-01-07 by Marshall Cavendish International

9789814516143

Featuring great authentic flavors from some of Asia's most established cooks,The Best of Asian Cooking: 300 Authentic Recipes is a treasure trove of well-loved recipes. This volume is packed with ideas and tips on preparing delicious hearty meals. Basic recipes for various spice pastes and stocks ensure robust flavors for dishes that use simple ingredients. Chinese recipes promise heartwarming dishes like Prawn Dumpling Soup and Fried Garlic Pork. For light and refreshing meals, Japanese Teriyaki Chicken and Sukiyaki Beef Bowl are satisfying dishes. Also, tuck into popular Korean cuisine like Ginseng Chicken Stew and Kimchi Stew. Put a sweet end to your meal with Filipino Créme Caramel or Nyonya-Style Pancakes. With these time-tested recipes, whipping up great meals in your own kitchen has never been easier.

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Education Management and Management Science

Education Management and Management Science
By:"Dawei Zheng"
Published on 2015-06-25 by CRC Press

9781315752143

This proceedings volume contains selected papers presented at the 2014 International Conference on Education Management and Management Science (ICEMMS 2014), held August 7-8, 2014, in Tianjin, China. The objective of ICEMMS2014 is to provide a platform for researchers, engineers, academicians as well as industrial professionals from all over the world to present their research results and development activities in Education Management and Management Science.

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ABSTRACT: This article starts from the higher \u003cb\u003eeducation\u003c/b\u003e of \u003cb\u003ecooking\u003c/b\u003e, and takes \u003cbr\u003e\nSichuan Tourism University as an example. This paper introduces the \u003cbr\u003e\ndevelopment history of China's higher \u003cb\u003eeducation\u003c/b\u003e of \u003cb\u003ecooking\u003c/b\u003e and the current \u003cbr\u003e\nsituation of the ...

Asian Ingredients

Asian Ingredients
By:"Bruce Cost"
Published on 2000-09-05 by Harper Collins

9780060932046

First published in 1988, Bruce Cost's Asian Ingredients was immediately hailed as one of the most comprehensive and fascinating books on Asian foodstuffs ever written. Now fully revised and updated, Asian Ingredients offers a wealth of information on identifying and using the often unfamiliar ingredients in traditional bottled condiments. This book's clear black-and-white photographs make it easy to identify ingredients in your local supermarkets or Asian grocery, while Cost's carefully researched notes explain how to select, store, and cook with these wonderful foods. Cost also includes more than 130 simple recipes for sumptuous Asian specialties. Cooks can create the dramatic flavors of China, Japan, and southeast Asia in their own kitchens with this indispensable resource.

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The Big Book of Outdoor Cooking and Entertaining

The Big Book of Outdoor Cooking and Entertaining
By:"Cheryl Alters Jamison","Bill Jamison"
Published on 2010-11-02 by Harper Collins

9780062039293

America's outdoor cooking experts Cheryl and Bill Jamison have something big to say. So it takes a book this big to hold it all. They have put their knowledge about outdoor cooking and entertaining into one gigantic, colossal, humongous, comprehensive guide. Bursting with more than 850 recipes and hundreds of tips and how-tos for grilling, barbecuing, smoking, rotisserie roasting, planking, big-pot frying, and boiling, The Big Book of Outdoor Cooking and Entertaining is the only backyard cookbook you'll ever need. Cheryl and Bill traveled the globe sampling regional outdoor favorites, from barbecued Kansas City ribs to Texas brisket. They feasted on succulent rotisserie chickens from France, and banana-leaf-wrapped dishes from Mexico's Yucatán. They learned from the experts who fry up Chesapeake crab cakes, boil up a mess of Cajun crawfish, or perch poultry on a beer can for a long soak in wood smoke. Then they came home and cooked and cooked until they had it right, so you can get it right. Whether it's hot little tapas, a serious steak, a juicy burger, flavorful fish, a pan full of paella, pizza or pasta topped with grilled vegetables, or chicken done to a turn, Cheryl and Bill will coach you to perfect results. And to round out those party meals, they offer an enormous selection of starters, sides, drinks, and desserts that will win raves from family, friends, and guests. The Big Book of Outdoor Cooking and Entertaining is chock-full of the Jamisons' signature easy-to-follow recipes for dishes like Jalapeño Cheeseburgers, Guava-Sauced Baby Back Ribs, Tamarind-Tangerine Chicken Breasts, and Guinness-Soaked Pork Chops. In addition, they've included a load of advice on equipment and tools, tips for the very best results, vignettes on outdoor cooking celebrations, and plenty of menu ideas. With The Big Book of Outdoor Cooking and Entertaining, you'll be the life of your own party. It's not just the last word on outdoor cooking. It's the biggest.

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The Big Book of Outdoor Cooking and Entertaining is chock-full of the Jamisons' signature easy-to-follow recipes for dishes like Jalapeño Cheeseburgers, Guava-Sauced Baby Back Ribs, Tamarind-Tangerine Chicken Breasts, and Guinness-Soaked ...

Hip Pressure Cooking

Hip Pressure Cooking
By:"Laura D.A. Pazzaglia"
Published on 2014-09-02 by St. Martin's Griffin

9781466857544

The once-lowly and maligned pressure cooker is making a comeback. This relic of your grandparents' kitchen is not only improved and safer these days, but also saves time, creates more flavor, and conserves energy. Laura Pazzaglia wasn't thinking of all this when she tried pressure cooking for the first time, but after watching a friend make dinner in 10 minutes, Pazzaglia knew she had found the solution to her time-crunched life. She cooked so much that she began offering recipes and advice on a website she created. At that time pressure cooking recipes didn't emphasize aesthetics; while the food might be delicious, it was often unappealing in presentation. Pazzaglia figured out how to make pressure cooked food appealing, and gained a large following for her recipes and techniques. A culmination of her experience, Hip Pressure Cooking offers over 250 surefire recipes. The range is astounding, including sections on cooking with ingredients like eggs, and the special cooking techniques Laura has developed and perfected over the years. The emphasis on fresh ingredients is sure to appeal to today's modern consumer. Additionally Laura shares her in-depth knowledge about the basic operation of your pressure cooker, walking you through reading the pressure signal, removing the pressure valve, and more. The secret is out--now you can discover the potential of this super appliance with this revolutionary guide to cooking with pressure!

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Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
By:"Culinary Institute of America","Mark Ainsworth"
Published on 2009-02-04 by Cengage Learning

9781435400368

Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA’s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America’s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.

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Essentials of Professional Cooking

Essentials of Professional Cooking
By:"Wayne Gisslen"
Published on 2007-12-10 by John Wiley and Sons

9780470297643

Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.

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Written by the bestselling author of "Professional Cooking, " this book provides managers in the foodservice field with the essential information they need to know about cooking techniques in order to do their jobs well and manage a staff.

Outdoor Cooking

Outdoor Cooking
By:"John Phillip Carroll"
Published on 1997 by Time Life Education

9780783503202

Discusses techniques for grilling and includes recipes for fish and shellfish, poultry, beef, pork, lamb, fruits, vegetables, and side dishes

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Discusses techniques for grilling and includes recipes for fish and shellfish, poultry, beef, pork, lamb, fruits, vegetables, and side dishes

The Canning handbook

The Canning handbook
By:
Published on 1982-12 by Spon Pr

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Wood-Fired Cooking

Wood-Fired Cooking
By:"Mary Karlin"
Published on 2011-08-23 by Ten Speed Press

9781607741336

This contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend. Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, Wood-Fired Cooking will have you stoking appetites in no time.

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Treasury of Outdoor Cooking

Treasury of Outdoor Cooking
By:"James Beard"
Published on 2013-09 by

9781258823740

Edited By Jerry Mason, Adolph Suehsdorf And Others.

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Edited By Jerry Mason, Adolph Suehsdorf And Others.

Secrets of Fat-Free Italian Cooking

Secrets of Fat-Free Italian Cooking
By:"Sandra Woodruff"
Published on 1996 by Penguin

9780895297488

Introduces more than 130 delicious low-fat and fat-free recipes representing the best in Italian cuisine, from new versions of traditional favorites to bold contemporary dishes. Original. 50,000 first printing. $50,000 ad/promo. Tour. IP.

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Pastries

Pastries
By:"Bharti Kirchner"
Published on 2003-07-19 by Macmillan

9780312289881

Her comfortable life as a Seattle pastry chef compromised by a rival chain bakery, a failed relationship, and her mother's ill-advised engagement, Sunya discovers a baking school in Japan where she recovers from a culinary slump and reconnects to her spiritual self. 10,000 first printing.

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Sherbet and Spice

Sherbet and Spice
By:"Mary Isin"
Published on 2013-01-08 by I.B.Tauris

9781848858985

An engaging tribute to the history and cultural significance of Turkish desserts explores their endless varieties and the stories behind several famous sweets as reflected in royal and everyday venues. 10,000 first printing.

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Canadian Living Fast-Fix 5 Ingredient Cooking

Canadian Living Fast-Fix 5 Ingredient Cooking
By:"Robert Rose Inc."
Published on 2003-02-01 by Robert Rose Incorporated

9781896503387

About the series: The Robert Rose's Favorite series include carefully crafted cookbooks with over 50 recipes each, full-color photographs, and helpful tips for fast and easy cooking.

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\
By:"Margaret Hauf","Judith Ann Anderson"
Published on 1982 by

9780473001537

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Professional Cooking, College Version

Professional Cooking, College Version
By:"Wayne Gisslen"
Published on 2010-01-19 by John Wiley & Sons

9780470197523

This is the best-selling undergraduate food preparation textbook in the marketplace. It has a long standing reputation for being comprehensive, yet easy for students to understand and follow. Wayne Gisslen's reputation for being able to simply, yet comprehensively, communicate information to beginning chefs is unsurpassed. Professional Cooking, Seventh Edition includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking. Enhanced visual program includes over 220 new color photos, including plated dishes, procedures, and products. Approximately 100 new recipes have been added, for a total of 650 recipes plus another 600 variations. More focus on international recipes and variations. Enhanced topical coverage on such things as: food science, molecular gastronomy, international recipes, and culinary maths. Chapter 10, Understanding Meats, now includes all information on meat fabrication in one convenient place. Up-to-date nutrition guidelines. Thoroughly revised and enhanced CulinarE-Companion Recipe Management software contains all recipes from the book – and 90 bonus recipes. The software is available through download with the registration code in the back of the book.

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Professional Cooking

Professional Cooking
By:"Wayne Gisslen"
Published on 1989-04-05 by Wiley

9780471838487

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.

Prep-Ahead Meals From Scratch

Prep-Ahead Meals From Scratch
By:"Alea Milham"
Published on 2016-01-26 by Macmillan

9781624142116

A Better Way to Cook Ahead Families are busier now more than ever, and nobody understands that better than busy mom and food blogger Alea Milham. With Prep-Ahead Meals from Scratch, she brings a unique batch cooking concept that will streamline weeknight family meals like never before. She shows you how to use simple prep-ahead techniques to stock your refrigerator with precooked ingredients that can be combined with fresh produce to easily create wholesome meals. Leave prepackaged foods and take-out behind as you learn the many easy ways to cook ahead from scratch to save time and money during the busy week. Alea breaks down the classics into convenient weeknight dinners using fewer ingredients and smarter techniques. Batch-cooked chicken and homemade spaghetti sauce are combined to create a hearty Chicken Parmesan Pasta Bake that comes together quickly. Batch-cooked beef strips and precooked peppers and onions are used to make Philly Cheesesteak Quesadillas. Batch-cooked meatballs are coated in a Mongolian Beef sauce and served over precooked rice for a delicious dinner in minutes. Learn multiple methods for batch cooking your favorite meats, beans and rice to use in simple-to-assemble recipes your whole family will enjoy. By prepping ahead, dinner was never so easy!

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Desserts

Desserts
By:"Rosemary Wilkinson"
Published on 2001-08 by

9781843090106

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Desserts

Desserts
By:"Mollie Katzen"
Published on 2009 by Random House Digital, Inc.

9781580088794

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