Lidia's Commonsense Italian Cooking

Lidia's Commonsense Italian Cooking
By:"Lidia Matticchio Bastianich","Tanya Bastianich Manuali"
Published on 2013-10-15 by Knopf

9780385349451

In her beautifully illustrated new cookbook, Lidia Bastianich lays out a comprehensive curriculum of wise cooking tips--from the cutting board to the kitchen table. Channeling the instructive elements from her TV show, she teaches us that a good dose of common sense is the key ingredient to a stellar meal. As storyteller and chef, she draws on anecdotes to educate and illustrate. Recalling lessons learned from her mother, Erminia, and her grandmother Nonna Rosa, Lidia pays homage to the kitchen sages who inspired her. Whether it's Citrus Roasted Veal, or Rustic Ricotta Tart, each recipe is a tangible feast. We learn to look at ingredients as both geographic and cultural indicators. In Campania, the region where mozzarella is king, we discover it best eaten three hours after preparation. In Genova we are taught that while focaccia had its basil origins in the Ligurain culinary tradition, the herbs and flavorings will change from region to region; as home chefs, we can experiment with rosemary or oregano or olives or onions! When it's time for dessert, Lidia draws on the scared customs of nuns in Italian monasteries and convents and reveals the secret to rice pudding with a blessing. Lidia's Commonsense Guide to Italian Cooking is a collection of 150 delectable recipes, told with commonsense cooking wisdom, that teaches us how create simple, seasonal Italian dishes with grace, confidence and love. From the Hardcover edition.

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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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How to Become a Perfect General Manager.Hospitality,hotels,restaurants,food

How to Become a Perfect General Manager.Hospitality,hotels,restaurants,food
By:"Maximillien De Lafayette"
Published on 2011 by Lulu.com

9781257641802

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This Book was ranked 30 by Google Books for keyword Cooking Education & Reference.

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Le Cordon Bleu School at International Culinary Academy - Culinary Arts School \u003cbr\u003e\nin partnership with Pittsburgh's International Culinary Academy for chef, pastry \u003cbr\u003e\nand \u003cb\u003ecooking education\u003c/b\u003e. · Leiths School of Food and Wine - Training school for ...

Chicken and Other Poultry: James Peterson's Kitchen Education

Chicken and Other Poultry: James Peterson's Kitchen Education
By:"James Peterson"
Published on 2012-04-10 by Ten Speed Press

9781607743996

Celebrated chef, teacher, and cookbook author James Peterson presents more than thirty recipes for chicken, turkey, duck, squab, and quail from Cooking, his classic guide for home cooks. Featuring delicious and approachable recipes for all manner of poultry and birds, such as Moroccan Chicken Tagine, Provençal Chicken, classic Roast Turkey, Duck Confit, and more, Peterson teaches the finer points of cooking to produce consistently excellent results. He also includes an array of helpful step-by-step photographs to help you master the techniques and build confidence in the kitchen. In addition to the wonderful and diverse recipes, Peterson provides a true kitchen education, with sections on the ten basic cooking methods, techniques all cooks should know, cooking terms, and recommended ingredients and kitchen tools. This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen. Be sure to check out more e-book exclusives from James Peterson’s Kitchen Education series.

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This e-book exclusive is an enriching addition to anyone’s digital library, and cooks both new and experienced will appreciate Peterson’s relaxed, unfussy style that encourages them to learn, keep it simple, and have fun in the kitchen.

Fine Cooking Italian

Fine Cooking Italian
By:"Fine Cooking Magazine","Editors of Fine Cooking"
Published on 2012-01 by Taunton Press

9781600854309

The nuts and bolts of carpentry, all in one handy volume. Carpenter and author Andy Engel provides homeowners with a comprehensive and easy-to-use reference covering all home carpentry projects from the most basic to the most advanced. Full of authoritative and reliable information, Carpentry Complete is designed to help any homeowner or DIYer tackle projects with confidence. Organised so that information can be accessed quickly (including advice on how to deal with the inevitable things that can go wrong), this highly visual book makes it easy for readers to find the step-by-step advice they're looking for.With 850 photos and 50 illustrations, it's a must-have reference for any homeowner.

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This Book was ranked 34 by Google Books for keyword Italian Cooking.

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Culinary Nutrition

Culinary Nutrition
By:"Jacqueline B. Marcus"
Published on 2013-04-15 by Academic Press

9780123918833

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to connect food science, nutrition and culinology. The book uses real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores the basics of proteins, carbohydrates, and lipids, issues of diet and disease, including weight management, and food production and preparation topics. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

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Appalachian Home Cooking

Appalachian Home Cooking
By:"Mark F. Sohn"
Published on 2009-12-01 by University Press of Kentucky

9780813137568

Mark F. Sohn's classic book, Mountain Country Cooking, was a James Beard Award nominee in 1997. In Appalachian Home Cooking, Sohn expands and improves upon his earlier work by using his extensive knowledge of cooking to uncover the romantic secrets of Appalachian food, both within and beyond the kitchen. Shedding new light on Appalachia's food, history, and culture, Sohn offers over eighty classic recipes, as well as photographs, poetry, mail-order sources, information on Appalachian food festivals, a glossary of Appalachian and cooking terms, menus for holidays and seasons, and lists of the top Appalachian foods. Appalachian Home Cooking celebrates mountain food at its best.

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

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