Cooking in the Litchfield Hills

Cooking in the Litchfield Hills
By:"Eliott Pratt Education Center","Pratt Center"
Published on 1994-10 by Wimmer Book Dist

9780963917508

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This Book was ranked 10 by Google Books for keyword Cooking Education & Reference.

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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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This Book was ranked 3 by Google Books for keyword Cooking Methods.

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Dad's Outdoor Cooking Manual

Dad's Outdoor Cooking Manual
By:"Richard Wachtel"
Published on 2016-05-10 by Macmillan

9781624142512

Getting the perfect sear and juicy medium rare steak is harder than you might think and stressful for the regular guy at the grill - until now. Richard Wachtel, founder of Grilling with Rich, a go to source for BBQ information, offers dads all his secrets to better grilling the easy way. He gives three different techniques for cooking each of the most popular foods including steak, chicken, burgers and sausages so dads can pick the one that is right for them and have fun testing out different methods as well. He also offers up 60 of his favorite but easy recipes dads will love. Ease is the key for dad; Rich knows firsthand being a new dad himself. His book includes the right ways to fire up a charcoal grill, tips for getting the most out of your gas grilling, how to get the most flavorful and juiciest meats, how to work with your wife to make more complicated things and sauces, as well as other manly topics such as how to maintain the temperature of a fire, how to protect and maintain your grill, discussion of different charcoals, a list of things you are probably doing wrong, and everything else a dad needs to grill with confidence and outstanding results. Dad's Outdoor Cooking Manual will make standard outdoor cooking outstanding, and fun to boot, just like dad likes it.

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This Book was ranked 28 by Google Books for keyword Outdoor Cooking.

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Dad's Outdoor Cooking Manual will make standard outdoor cooking outstanding, and fun to boot, just like dad likes it.

Manly Meals and Mom's Home Cooking

Manly Meals and Mom's Home Cooking
By:"Jessamyn Neuhaus"
Published on 2012-01-21 by JHU Press

9781421407326

More than a history of the cookbook, Manly Meals and Mom's Home Cooking provides an absorbing and enlightening account of gender and food in modern America.

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This Book was ranked 37 by Google Books for keyword Cooking Education & Reference.

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Instead, cookbooks for men did share certain other qualities. For example, \u003cbr\u003e\nseveral authors of recipe books for men mentioned that their wives' departure \u003cbr\u003e\nfrom the kitchen to seek employment during World War II necessitated \u003cb\u003ecooking\u003c/b\u003e \u003cbr\u003e\n\u003cb\u003eeducation\u003c/b\u003e ...

The speeches of the Right Honourable George Canning

The speeches of the Right Honourable George Canning
By:"George Canning","Roger Therry"
Published on 1836 by

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With a memoir of his life George \u003cb\u003eCanning\u003c/b\u003e, Roger Therry. so lately involved in \u003cbr\u003e\noverwhelming confusion. To whom, under God, were they indebted for this ? To \u003cbr\u003e\nthe man to whom they were this day voting their thanks. As the noble lord had \u003cbr\u003e\njustly ...

Japanese Cooking

Japanese Cooking
By:"Shizuo Tsuji"
Published on 2007-02-16 by Kodansha International

9784770030498

For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!

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For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!

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.