Thermal Cooking Recipes: How to Cook With a Magic Thermal Cooker

Thermal Cooking Recipes: How to Cook With a Magic Thermal Cooker
By:"Judy Henson"
Published on 2015-03-04 by eBookIt.com

9781456624293

Are you tired of wasting time standing over a hot stove and wait for your food to be cooked? Why not spend your time reading a book or go shopping while your food is cooking! Well, it is possible if you master the art of cooking with a thermal cooker. Some people call it thermal cooker, some call it magic cooker. Call it by any name you like but this is a kitchen appliance that saves time and electricity! Make hearty and delicious meal easily without your supervision so that you have more time to do the things you want to do with your life! Save money on gas and electricity and more! In this book, I will show you how to cook soups, stews, chicken, beef, lamb and fish meat. Step‐by‐step photos and ingredients photos are shown in my book for selected recipes so you know the exact steps. Unlike cooking on a stove or a slow cooker, it does not need your monitoring and attention, you don't have to worry that the house will go on fire and the soup will spill when the slow cooker heat is too high or you are wasting electricity. No burning down the house, no over cooking and burnt food. Get the book and stop being a slave to the kitchen.

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This Book was ranked 15 by Google Books for keyword Cooking by Ingredient.

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How to Cook Without a Book

How to Cook Without a Book
By:"Pam Anderson"
Published on 2000 by Clarkson Potter

9780767902793

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.

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This Book was ranked 25 by Google Books for keyword Cooking Methods.

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Kitchen Secrets: How To Select, Store, Prepare and Cook Fresh Ingredient s for One or More

Kitchen Secrets: How To Select, Store, Prepare and Cook Fresh Ingredient s for One or More
By:"Barbara Lowery","Tony Delroy"
Published on 2011-11-01 by HarperCollins Australia

9780730498384

What's the best way to store prawns? What should you look for when you're buying broccoli? Or a good piece of steak? What are the essentials you should keep in your kitchen and how long will they last? In KItCHEN SECREtS, Barbara Lowery shares her vast knowledge of practical secrets, all those things our mothers knew about buying, storing, preparing, flavouring and cooking food that we never actually got around to learning. KItCHEN SECREtS looks at all the fresh foods we buy - meat, poultry, fish and seafood, fruit and vegetables - and tells us everything we need to know to keep it and serve it. this brilliant compendium of must-know advice is perfect for everyone who is fending for themselves. All the recipes are designed for one person - but every single one works for two or for a whole family.

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This Book was ranked 5 by Google Books for keyword Cooking by Ingredient.

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How to Cook Italian

How to Cook Italian
By:"Giuliano Hazan"
Published on 2005 by Simon and Schuster

9780743244367

From the bestselling author of \

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This Book was ranked 27 by Google Books for keyword Italian Cooking.

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The Effect of Thawing and Cooking Methods Conventional and Dielectric, on Weight Loss, Drip, Expressible Juice, Palatability and Time Required to Cook Frozen Ground Meat

The Effect of Thawing and Cooking Methods Conventional and Dielectric, on Weight Loss, Drip, Expressible Juice, Palatability and Time Required to Cook Frozen Ground Meat
By:"Mary Elizabeth Lush"
Published on 1949 by

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This Book was ranked 12 by Google Books for keyword Cooking Methods.

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How To Cook for Food Allergies

How To Cook for Food Allergies
By:"Lucinda Bruce-Gardyne"
Published on 2011-05-09 by Pan Macmillan

9781905744947

Most pre-prepared food cannot be eaten by food allergy sufferers so preparing meals can become a time-consuming struggle, especially for people without specialist cooking skills and knowledge of ingredients. How to Cook for Food Allergies explains why allergenic ingredients such as wheat, eggs and dairy products are so ubiquitous and how they are used, to help readers understand when and how to use substitute ingredients. This book will inspire readers to cook and eat a wider variety of foods than they ever thought possible. 'With more than 100 recipes, including sauces, pastry, bread, cakes, main courses and desserts, as well as food for babies and children, this practical yet stylish cookbook will become a trusted source of advice and inspiration.' The Telegraph

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This Book was ranked 36 by Google Books for keyword Cooking by Ingredient.

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The Italian Cook

The Italian Cook
By:"Kate Whiteman","Angela Boggiano","Jeni Wright"
Published on 2004 by Lorenz Books

9780754814320

One of the delights of Italian food is its diversity. Every region has its own favorite ingredients and cooking techniques, and each has its own unique character, but one thing is common to all -- the quality of the raw ingredients used. The Italian Cook is an authoritative, yet easy-to-read, guide to these ingredients and how to use them in the kitchen. The book opens with a fascinating introduction to the background of Italian cooking. This is followed by a full-color, illustrated reference guide, with information about all the common and less well-known Italian ingredients, including pasta, rice, grains and pulses, cheeses, cured meats and sausages, meat and poultry, fish and shellfish, vegetables, mushrooms, fruits, store cupboard goods, and aperitifs and spirits. Each section includes facts about how and where the ingredient is made or grown, its history and culinary uses, and essential information on buying and storing, along with detailed preparation and cooking instructions and basic recipes where appropriate.

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This Book was ranked 22 by Google Books for keyword Cooking by Ingredient.

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The special diet cook book

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

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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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This Book was ranked 13 by Google Books for keyword Asian Cooking.

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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.