Download or read book Today s Gourmet II written by Jacques Pépin and published by Kqed Books. This book was released on 1992 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: This newest offering from Pepin promotes the light, health-conscious approach to classic cooking that has become his trademark. The delicious dishes range from appetizers to desserts, including Lobster in Artichoke Bottoms; Tuna Steak au Poivre; Chicken in Coriander Sauce; Red Pepper Pasta with Walnuts; Spinach, Ham, and Parmesan Souffle; and more. 16 color photos; line drawings.
Download or read book Backpack Gourmet 2nd Edition written by Linda Frederick Yaffe and published by Stackpole Books. This book was released on 2014-01-01 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over 180 recipes for soups, stews, pasta, casseroles, breakfasts, and snacks Includes vegetarian and low-fat recipes Tips on drying food in a dehydrator or oven 19 new recipes, including snacks, soups and stews, and casseroles
Download or read book Cooking for Kings written by Ian Kelly and published by Bloomsbury Publishing USA. This book was released on 2005-09-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: A recipe-enhanced profile of one of history's most prolific culinary writers draws on the subject's memoirs to trace his rise from Paris orphan to international celebrity, a journey during which he traveled throughout Europe and Russia and prepared sumptuous feasts for royal families. Reprint.
Download or read book This Will Make It Taste Good written by Vivian Howard and published by Voracious. This book was released on 2020-10-20 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: An Eater Best Cookbook of Fall 2020 From caramelized onions to fruit preserves, make home cooking quick and easy with ten simple "kitchen heroes" in these 125 recipes from the New York Times bestselling and award-winning author of Deep Run Roots. “I wrote this book to inspire you, and I promise it will change the way you cook, the way you think about what’s in your fridge, the way you see yourself in an apron.” Vivian Howard’s first cookbook chronicling the food of Eastern North Carolina, Deep Run Roots, was named one of the best of the year by 18 national publications, including the New York Times, USA Today, Bon Appetit, and Eater, and won an unprecedented four IACP awards, including Cookbook of the Year. Now, Vivian returns with an essential work of home-cooking genius that makes simple food exciting and accessible, no matter your skill level in the kitchen. Each chapter of This Will Make It Taste Good is built on a flavor hero—a simple but powerful recipe like her briny green sauce, spiced nuts, fruit preserves, deeply caramelized onions, and spicy pickled tomatoes. Like a belt that lends you a waist when you’re feeling baggy, these flavor heroes brighten, deepen, and define your food. Many of these recipes are kitchen crutches, dead-easy, super-quick meals to lean on when you’re limping toward dinner. There are also kitchen projects, adventures to bring some more joy into your life. Vivian’s mission is not to protect you from time in your kitchen, but to help you make the most of the time you’ve got. Nothing is complicated, and more than half the dishes are vegetarian, gluten-free, or both. These recipes use ingredients that are easy to find, keep around, and cook with—lots of chicken, prepared in a bevy of ways to keep it interesting, and common vegetables like broccoli, kale, squash, and sweet potatoes that look good no matter where you shop. And because food is the language Vivian uses to talk about her life, that’s what these recipes do, next to stories that offer a glimpse at the people, challenges, and lessons learned that stock the pantry of her life.
Download or read book Historic Heston written by Heston Blumenthal and published by Bloomsbury Publishing USA. This book was released on 2013-11-12 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: The greatest British dishes, as reinvented by Heston Blumenthal, chef and proprietor of the three-Michelin-starred The Fat Duck—presented in a gloriously lavish package.
Download or read book Mastering the Art of French Cooking Volume 1 written by Julia Child and published by Knopf. This book was released on 2011-10-05 with total page 857 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Download or read book The Alice B Toklas Cook Book written by Alice B. Toklas and published by HarperCollins. This book was released on 2021-05-18 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: “I’m drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book.” —Eula Biss, New York Times bestselling author of Having and Being Had A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein’s romantic partner, with a new introduction by beloved culinary voice Ruth Reichl. Restaurant kitchens have long been dominated by men, but, as of late, there has been an explosion of interest in the many women chefs who are revolutionizing the culinary game. And, alongside that interest, an accompanying appetite for smart, well-crafted culinary memoirs by female trailblazers in food. Nearly 70 years earlier, there was Alice. When Alice B. Toklas was asked to write a memoir, she initially refused. Instead, she wrote The Alice B. Toklas Cook Book, a sharply written, deliciously rich cookbook memorializing meals and recipes shared by Hemingway, Fitzgerald, Wilder, Matisse, and Picasso—and of course by Alice and Gertrude themselves. While The Autobiography of Alice B. Toklas—penned by Gertrude Stein—adds vivid detail to Alice’s life, this cookbook paints a richer, more joyous depiction: a celebration of a lifetime in pursuit of culinary delights. In this cookbook, Alice supplies recipes inspired by her travels, accompanied by amusing tales of her and Gertrude’s lives together. In “Murder in the Kitchen,” Alice describes the first carp she killed, after which she immediately lit up a cigarette and waited for the police to come and haul her away; in “Dishes for Artists,” she describes her hunt for the perfect recipe to fit Picasso’s peculiar diet; and, of course, in “Recipes from Friends,” she provides the recipe for “Haschich Fudge,” which she notes may often be accompanied by “ecstatic reveries and extensions of one’s personality on several simultaneous planes.” With a heartwarming introduction from Gourmet’s famed Editor-in-Chief Ruth Reichl, this much-loved, culinary classic is sure to resonate with food lovers and literary folk alike.
Download or read book National Library of Medicine Current Catalog written by National Library of Medicine (U.S.) and published by . This book was released on 1974 with total page 1242 pages. Available in PDF, EPUB and Kindle. Book excerpt: First multi-year cumulation covers six years: 1965-70.
Download or read book Good Life Cooking written by Jacques Pépin and published by KQED Books & Tapes. This book was released on 1994 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this attractive edition (formerly titled Today's Gourmet II), each of the 100 delicious, healthy, and stylish recipes from the star of PBS's Today's Gourmet is accompanied by a nutritional analysis. This compendium of fast, easy, and mouth-watering recipes approaches traditional French dishes with a sense of innovation. Color photos. Line drawings.
Download or read book Squeaky Gourmet written by Maureen Jeanson and published by Fish Lips Ink. This book was released on 2008-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Squeaky Gourmet is a colorful and well written cookbook intended to educate and encourage the reader towards a healthy diet. Food knowledge coupled with exciting recipes makes this book a must have for anyone on any fitness level. There is no need for boredom in the kitchen or dead taste buds in order to eat healthy. Squeaky Gourmet offers delicious recipes for every meal, snack or even office party. Author Maureen Jeanson holds certifications in fitness from ACSM, ISSA and the US Navy. Jamie Wilson offers her experience in the struggle with being healthy and NOT sacrificing flavor and comfort at the same time. Together they offer you over 140 pages of wellness education, tasty food ideas and the exact steps you can take to achieve your own fitness goals.
Download or read book Top Secret Restaurant Recipes written by Todd Wilbur and published by Penguin. This book was released on 1997-06-01 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: #1 bestselling Top Secret Recipes series with more than 4 million books sold! Every year, Americans spend billions of dollars gobbling up meals at full-service restaurant chains, inspiring Todd Wilbur to change his focus from cracking the recipes for convenience store foods to cloning the popular dishes served at these sit-down stand-bys. Wilbur's knock-offs, absolutely indiscernible from the originals, are selected from national and regional chains, many drawn from a list of the top ten full-service restaurant chains, including Houlihan's, Red Lobster, and Pizza Hut. Also included in this savory cookbook is a special section devoted to dishes from hot theme restaurants such as Hard Rock Cafe, Planet Hollywood, and Dive! Recipes include: Applebee's Quesadillas; Denny's Moons Over My Hammy; Bennigan's Cookie Mountain Sundae; The Olive Garden Toscana Soup; The Cheesecake Factory Bruschetta; T.G.I.Friday's Nine-Layer Dip; Pizza Hut Original Stuffed Crust Pizza; Chi-Chi's Nachos Grande, and many more!
Download or read book The Oxford Encyclopedia of Food and Drink in America written by Andrew Smith and published by . This book was released on 2013-01-31 with total page 2556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.
Download or read book Japan and North America The postwar written by Ellis S. Krauss and published by Taylor & Francis. This book was released on 2004 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection makes available key articles on the Japan-North American relationship from the Meiji era to the present. Volume one focuses on the necessity of Japanese modernization post-1868 and examines the build-up to the Japanese bombing of Pearl Harbour. Volume two looks at the post-war period, in which US forces occupied Japan and were instrumental in its rebuilding as an economic superpower. In the years following this Japan and North America enjoyed a close yet occasionally fraught relationship, as competitors and allies. Volume two also examines the cultural ramifications of the influence of North America on Japan, and vice versa. Titles also available in this series include, Japan and South East Asia: International Relations (2001, 2 volumes, 295) and the forthcoming title Japanese Linguistics (2005, 3 volumes, c.425).
Download or read book The Theory of the Firm written by Nicolai J. Foss and published by Taylor & Francis. This book was released on 2000 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book New York Magazine written by and published by . This book was released on 1984-12-10 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
Download or read book An Invitation to Indian Cooking written by Madhur Jaffrey and published by Knopf. This book was released on 2023-11-21 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beautiful fiftieth-anniversary edition of the essential Indian cookbook—"the final word on the subject" (The New York Times)—featuring a new introduction by the author and a new foreword by Yotam Ottolenghi An instant classic upon publication, this book teaches home cooks perfect renditions of dishes such as Mulligatawny Soup, Whole Wheat Samosas, and Chicken Biryani, alongside Green Beans with Mustard, Khitcherie Unda (scrambled eggs, Indian style), and Nargisi Kofta (large meatballs stuffed with hard-boiled eggs). The “queen of Indian cooking" (Saveur), Madhur Jaffrey helped introduce generations of American home cooks to the foods of the subcontinent. In An Invitation to Indian Cooking—widely considered one of the best cookbooks of all time and enshrined in the James Beard Foundation’s Cookbook Hall of Fame—Jaffrey gives readers a sweeping survey of the rich culinary traditions of her home. Living in London and homesick, she was prompted to re-create the dishes of her Delhi childhood. Jaffrey taught herself the art of Indian cuisine and, in this groundbreaking book, she shares those lessons with us all. Featuring more than 160 recipes, the book covers everything from appetizers, soups, vegetables, and meats to fish, chutneys, breads, desserts, and more. From recipes for formal occasions to the making of everyday staples such as dals, pickles, and relishes, Jaffrey’s “invitation” has proved irresistible for generations of American home cooks. Beautifully redesigned—and with a new foreword by the author and a new introduction by superfan, Yotam Ottolenghi—and featuring Jaffrey's own illustrations, this anniversary edition celebrates An Invitation to Indian Cooking’s half a century as the go-to text on Indian cooking.
Download or read book Workbook for Lectors Gospel Readers and Proclaimers of the Word 2016 Canada written by and published by LiturgyTrainingPublications. This book was released on with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt:
