Download or read book Julie Dannenbaum s Creative Cooking School written by Julie Dannenbaum and published by . This book was released on 1971 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Julie Dannenbaum s Complete Creative Cooking School Cookbook Combined with Menus for All Occasions ill by Tom Funk Regina Shekerjian written by Julie Dannenbaum and published by Random House Value Publishing. This book was released on 1980 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Tales of Risotto written by Jean Govoni Salvadore and published by Glitterati Incorporated. This book was released on 2006 with total page 74 pages. Available in PDF, EPUB and Kindle. Book excerpt: With stories that only a Villa d'Este insider of 35-years like Jean Salvadore could recount or unearth; luscious recipes that stem from illustrious visitors and incredible visits; and the creative work of the world-class imagination of an acknowledged top international cook like chef Luciano Parolari, this book is mouthwatering in more ways than one.
Download or read book The Cooks Catalogue written by and published by . This book was released on 1977 with total page 586 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Reflexions Richard Olney written by Richard Olney and published by ibooks. This book was released on 2009-05-21 with total page 731 pages. Available in PDF, EPUB and Kindle. Book excerpt: •“The best is the best and we must take it on the rare occasions that we find it.” –Jim Harrison, Kermit Lynch Wine Merchant News •“Delicious Reading” -Patrick Kuh, San Francisco Chronicle •“Funny” –Gourmet Magazine •“Awe-Inspiring” -Tara Q. Thomas, Wine & Spirits •“... downright brilliant..” –Mark Bittman, New York Times Book Review •“Mr. Olney’s influence in the culinary profession was profound....” -R.W. Apple Jr., New York Times •“...an unparalleled view of French food and wine.” -William Rice, Chicago Tribune •“Richard Olney, one of the most influential cookbook writers of his generation....” -Russ Parsons, Los Angeles Times •“Olney was well ahead of his time. He was without doubt, one of the most influential of modern writers about food. He has a very strong claim to be considered the best.” -Times, London •“Richard Olney’s writings may come to share the position bestowed upon A. Escoffier’s 1903 Guide Culinaire as the international authoritative culinary text of the 20th century. A pair well-matched, Escoffier preached “Faites simple” and devoted his career to eradicating the excessive culinary follies invented by his predecessors.” -Nora Carey, Independent, London •“Although he was an American, Richard Olney...was one of the foremost writers on French food and wine.... He was admired and respected by the French gastronomic community....” -Jill Norman, Guardian, Manchester •“He was not as famous as Julia Child...but he was in many ways just as influential...the expatriot theorist who revolutionized the way the best American chefs think about food.” -Donald Kaul, Des Moines Register The book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real–as if you were actually there with Olney: “My first meal in Paris was in a glum little dining room for boarders, in the Hôtel de l’Académie, at the corner of rue de l’Université and the rue des Saints-Pères. The plat du jour was ‘gibelotte, pommes mousseline’- rabbit and white wine fricassee with mashed potatoes. The gibelotte was all right, the mashed potatoes the best I had ever eaten, pushed through a sieve, buttered and moistened with enough of their hot cooking water to bring them to a supple, not quite pourable consistency–no milk, no cream, no beating. I had never dreamt of mashing potatoes without milk and, in Iowa, everyone believed that, the more you beat them, the better they were.” This book is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world. Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more his works include French Menu Cookbook, the seminal Simple French Food, The Good Cook, Yquem, Ten Vineyard Lunches, Romanée-Conti, Provence the Beautiful, Lulu’s Provençal Table, Good Cook’s Encyclopedia, and French Wine and Food. A resident of Solliès-Toucas, France, Olney was close to his art and family and friends.
Download or read book New Recipes for the Cuisinart Food Processor written by James Beard and published by Cuisinart Cooking Club. This book was released on 1978 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book More Fast Fresh written by Julie Dannenbaum and published by . This book was released on 1983 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Creative Careers for Women written by Joan Scobey and published by . This book was released on 1968 with total page 172 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Penny wise Party perfect Dinners written by and published by Ferguson Publishing Company. This book was released on 1975 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Great Cooks Guide to Woks Steamers Fire Pots written by James A. Beard and published by Random House (NY). This book was released on 1977 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Think about it : you rarely see a fat Chinese person. Not because the Chinese don't enjoy eating ; they certainly do, and they have developed a cuisine as subtle and refined as the French. They stay slim because the Chinese diet is generally low in starch and fats. They have found that texture, variety, and contrast of flavors please the palate far more than sheer abundance. For diet-conscious Westerners, the Chinese way of cooking lets us have our cake (or rather our shrimp with snow pea pods and mushrooms) and eat it too! This healthful and delicious cuisine came about for a number of historical reasons. There are more Chinese on earth than any other ethnic group, yet only ten percent of their vast land is arable, so food is limited. Added to that, China has always suffered from a desperate lack of fuel. But whatever else they lack, the Chinese are rich in imagination. Centuries ago their ingenious response to scarcity was to evolve a method of cooking that made any bit of available food palatable while using the least possible amount of fuel. And so was born the wok, which means, simply, "cooking vessel." Made of thin metal and shaped like a salad bowl with handles, it fits perfectly into the round opening in the top of the traditional Chinese brazier. Fuel -- kindling, bits of wood, charcoal and even straw -- is fed to the stove through a front opening. Flames leap up to touch the thin metal bottom, diffusing heat through the wok. Oil -- only a little -- is added and rapidly heated ; next comes the food, cut in uniform bits. The food is turned and tossed rapidly against the bottom and flaring sides of the wok, only long enough to sear the cut surfaces. The combination of oil and intense heat allows the small morsels to cook through before their cellular structure breaks down enough for them to release their juices. Flavor and goodness are sealed in. Stir-frying : We call this method of cooking stir-frying, although scooping-tossing-searing describes it more closely. Every surface of each morsel gets equal time against the heated wok ; no surface stays in place long enough to stick and thus begin to steam. One writer calls stir-frying a way to "surprise" food -- he claims it's cooked before it even has time to know it's in the work. Cantonese cooks use both ladle and spatula to stir-fry, agitating the food in a manner akin to tossing a salad at breakneck speed. Steamers : Your wok will double as an excellent vessel for holding a steaming rack or steaming baskets. Steamed foods are among the glories of Oriental cuisines. To steam, the boiling water in a wok should come about an inch below the rack or first basket. Place the rack or baskets in the wok -- they should be 2 inches smaller in diameter than the wok -- an cover with a lid. If you put the food on a plate, necessary in a number of recipes where sauce is used, be sure that the plate is at least an inch smaller that the basket so that the clouds of steam can rise easily to envelope -- and cook -- the food. There's no need for a presentation dish ; the steaming basket goes directly from the stove to the table. Fire pots : The fire pot is a Chinese way of preparing a meal at the table. Perhaps our nearest equivalent is beef fondue -- but fire pot food is cooked in steaming broth or water, not oil. The fire pot is said to have its origins in Mongolia, where nomads on the march dipped chunks of meat into cauldrons of boiling water. When the fire pot was introduced to Southern China, it became a much more elaborate dish, with guests dipping meat, fish and vegetables into simmering broth. As each guest cooks food on a do-it-yourself basis, the broth becomes gloriously enriched. At the end of the meal, it is ladled into bowls with a little dipping sauce ; and that soup is a culinary climax!--
Download or read book The New Yorker written by and published by . This book was released on 1978 with total page 1008 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Great Cooks Guide to Breads written by Beard and published by Random House (NY). This book was released on 1977 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book It Seemed Like Nothing Happened written by Peter N. Carroll and published by Holt McDougal. This book was released on 1982 with total page 436 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this unique, comprehensive history of the 1970s, we learn about international developments: the war in Cambodia, Nixon's trip to China, the oil embargo and resulting gas shortage, the Mayaquez incident, the Camp David accords, the Iranian capture of the U.S. embassy and the taking of hostages, the ill-fated rescue mission. All this signaled a decline in American power and influence. We also learn about domestic politics: Kent State, the Pentagon Papers, Haynsworth and Carswell, the Eagleton affair, the rise of ticket splitting, inflation, recession, unemployment, Watergate, Agnew's resignation, the Saturday night massacre, Nixon's resignation, the pardon for draft evaders, Proposition 13, the politicization of organized religion, the conservative shift in the Democratic Party, and the Reagan electoral landslide. Carroll reminds us of tragedies and occasional moments of levity, bringing up the names Patricia Hearst, George Jackson and Angela Davis, Wilbur Mills and the Argentina Firecracker, Wayne Hays and Elizabeth Ray, Harvey Milk and Mayor George Moscone.
Download or read book Lodging written by and published by . This book was released on 1979 with total page 734 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cosmopolitan written by and published by . This book was released on 1972-10 with total page 778 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book House Garden written by and published by . This book was released on 1981 with total page 1286 pages. Available in PDF, EPUB and Kindle. Book excerpt:
