The Illustrated Cook's Book of Ingredients

The Illustrated Cook's Book of Ingredients
By:"DK"
Published on 2010-10-18 by Penguin

9780756676735

The ultimate 'show and tell' reference to ingredients from around the globe, The Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Get expert information that tells you which varieties of ingredients are best, and how to buy, store, and eat them. Flavor Pairings give you a helping hand by listing complementary ingredients, and more than 250 Simple Classic key-ingredient recipes, such as Peach Melba and Pesto, complete the journey from field to plate. The Cook's Book of Ingredients stimulates readers to try new foods and more about their favorites. This is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.

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Illustrated Cook's Book of Ingredients

Illustrated Cook's Book of Ingredients
By:
Published on 2013 by DK Publishing (Dorling Kindersley)

9781465414601

A kitchen companion featuring photographs of fruit and vegetables, rare meats, exotic spices and flavorings, all available in local supermarkets, includes expert information on which varieties are the best, and how to buy, store, prepare and eat them.

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Cooks and Other People

Cooks and Other People
By:"Harlan Walker"
Published on 1996 by Oxford Symposium

9780907325727

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In the early stages of the Akabori \u003cb\u003eCooking\u003c/b\u003e Class, lectures were delivered by \u003cbr\u003e\nMinekichi the 1st, his son Minekichi the 2nd, and his ... This yearly course was \u003cbr\u003e\nmeant to advocate cookery \u003cb\u003eeducation\u003c/b\u003e on a larger, national scale, and Akabori \u003cbr\u003e\n\u003cb\u003eCooking\u003c/b\u003e ...

Cooking School Secrets for Real World Cooks

Cooking School Secrets for Real World Cooks
By:"Linda Carucci"
Published on 2016-06-30 by AuthorHouse

9781504983617

Tips, techniques, shortcuts, sources, inspiration, and answers to frequently asked questions, plus one hundred triple-tested recipes to make you a better cook. There’s no one more qualified than Linda Carucci to reveal the insider secrets and shortcuts that professional chefs use every day. More than just a cookbook, in the ten years since the first edition of Cooking School Secrets for Real World Cooks has made its way into the hands of forty thousand cooks across the United States, this has become an indispensable go-to guide for internal doneness temperatures, what to look for in cooking equipment, and which cooking methods bring out the best in which foods. Each of the one-hundred-plus recipes was tested at least three times, each time by a different cook— unprecedented for a cookbook. Recipe testers’ comments and feedback inspired the book’s widely praised Sidebars and Recipe Secrets scattered throughout: What’s that green tinge on my potatoes? (Solanine . . . and it’s toxic.) How can I prepare risotto for company without being held hostage in the kitchen? (Learn restaurant chefs’ tips and techniques in Secrets to Successful Risotto.) What’s the fuss about all these different salts? (Join Linda as she takes you on a guided tasting of today’s most commonly used cooking salts—and spills the beans about why chefs have certain favorites.) You’ll appreciate the author’s warmth and expertise as a teacher as she takes you step by step through the preparation of classics like Roasted Stuffed Turkey with Pan Gravy, My Grandmother’s Baked Stuffed Manicotti with Twenty-Minute Tomato Sauce, and Apple Crisp with Bourbon and Sp’Ice Cream. And then it’s on to sensational show-stoppers such as Paella with Shellfish, Sausage, and Chicken; Double-Crusted Timpano with Fusilli, Ricotta, and Tender Little Meatballs; and White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis.

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Cook's encyclopedia of four ingredient cooking

Cook's encyclopedia of four ingredient cooking
By:"Joanna Farrow"
Published on 2005 by

9780760738283

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