Download or read book The Wizard of Food s Encyclopedia of Kitchen Cooking Secrets written by Myles H. Bader and published by Strategic Book Publishing. This book was released on 2010-02 with total page 763 pages. Available in PDF, EPUB and Kindle. Book excerpt: THIS IS NOT A COOKBOOK! This food encyclopedia is the number one kitchen and cooking reference book in the United States and Canada and has sold over 3 million copies. The book contains thousands of food secrets from chefs and grandmothers worldwide; you don't want to cook or bake any food before looking inside to see what fact or tip may make the dish perfect. It took over 19 years to compile all the secrets in the Wizard of Food's encyclopedia, most of which will not be found in any other book. Why you need to know the age of an egg when baking Why you need to put wine corks in your beef stew The reason cottage cheese is stored upside down How to choose a steak by looking at the color of the fat How to de-gas beans Why you cook a turkey upside down Why you never put cold butter in a microwave How to fry foods without the foods absorbing a lot of fat How to preserve fresh herbs with your breath
Download or read book Wizard of Food s Encyclopedia of Kitchen Cooking Secrets written by Dr. Myles Bader and published by . This book was released on 2014 with total page 764 pages. Available in PDF, EPUB and Kindle. Book excerpt: Top chefs and grandmothers the world over have one thing in common: They keep their best cooking advice secret. That's why it took Dr. Myles H. Bader over 19 years to compile the many secrets he reveals in his bestselling Encyclopedia of Kitchen & Cooking Secrets. Dr. Bader, the "Wizard of Food," has been a guest on over 6,000 radio and television shows including The Oprah Winfrey Show. Breaking away from traditional cookbook models, this encyclopedia is an indispensible reference with tips not found in any other source. The Wizard of Food's Encyclopedia of Kitchen & Cooking Secrets offers a w.
Download or read book 10001 Food Facts and Chefs Secrets written by Myles H. Bader and published by Friedman-Fairfax. This book was released on 1994-10 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Wise Encyclopedia of Cookery written by and published by . This book was released on 1948 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Clever Cook s Kitchen Handbook written by David Joachim and published by Rodale. This book was released on 2001-11-01 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 5,000 brilliant tips on buying, storing and preparing food; boosting flavor; cooking healthfully; saving time; rescuing failed recipes; and much more.
Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Download or read book The Wise Encyclopedia of Cookery written by and published by . This book was released on 1977 with total page 1329 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Kitchen Secrets written by Barbara Lowery and published by . This book was released on 2007 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: A brilliant compendium of must-know kitchen secrets: how to choose ingredients, what to keep in the cupboards, how to store various foods and most importantly, how to cook them!
Download or read book McGee on Food Cooking written by Harold McGee and published by . This book was released on 2004 with total page 884 pages. Available in PDF, EPUB and Kindle. Book excerpt: A blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.
Download or read book Kitchen Secrets written by Barbara Lowery and published by HarperCollins Australia. This book was released on 2011-05-01 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: What's the best way to store prawns? What should you look for when you're buying broccoli? Or a good piece of steak? What are the essentials you should keep in your kitchen and how long will they last?In KItCHEN SECREtS, Barbara Lowery shares her vast knowledge of practical secrets, all those things our mothers knew about buying, storing, preparing, flavouring and cooking food that we never actually got around to learning. KItCHEN SECREtS looks at all the fresh foods we buy - meat, poultry, fish and seafood, fruit and vegetables - and tells us everything we need to know to keep it and serve it. this brilliant compendium of must-know advice is perfect for everyone who is fending for themselves. All the recipes are designed for one person - but every single one works for two or for a whole family.
Download or read book The Wise Encyclopedia of Cookery written by and published by . This book was released on 1977 with total page 1329 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Z of Cooking Secrets written by and published by . This book was released on 2014 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Expert advice, more than 200 recipes, thousands of clever tips - they're all here in one handy A-Z guide. Turn to C for cakes and find recipes for carrot cake and cupcakes. Look up S for souffle and discover that cooking this impressive item really isn't that hard, after all! Or, go to O for onion and learn the trick to chopping without crying. T for turkey shows you the best way to carve your Christmas roast and W for woks will have you using the stir-fry recipes in no time. Dip into this book and we guarantee you'll improve your existing cooking techniques and learn lots of new ones. Plus, the extensive selection of fail-safe recipes will cater for all your cooking needs.-All the basic cooking techniques clearly explained, plus information on dozens of ingredients and how best to use them, safe food storage, food labels and tools of the trade.-More than 200 recipes, from apple pie to walnut bread, from baked ham to tempura prawns, from risotto to waffles. Breakfast, lunch, dinner, afternoon tea, drinks and snacks - they're all catered for.-A to Z format makes it quick and easy to access the information you need.-More than 700 photographs, including step-by-step images.
Download or read book The New World Encyclopedia of Cooking written by and published by . This book was released on 1975 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cook s ingredients written by Adrian Bailey and published by . This book was released on 1990 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cooking Ingredients written by Anness Publishing and published by . This book was released on 2002 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Elements of Cooking written by Michael Ruhlman and published by Black Incorporated. This book was released on 2008 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Elements of Cookingis an opinionated reference work destined to stand among the great works of the kitchen. It is slim, clear and to the point- here are the things you need to know how to do, here are the key words of the language of food, and here are the absolute essentials that every great chef knows. The Elements of Cookingdefines vital terms, explains the fundamental ratios of important preparations (sauces, cakes, etc.) so that you will never need a recipe again, and provides countless chef's "secrets". In eight introductory essays, Ruhlman pares down the essentials of great cooking- understanding how to salt food; making stock; making sauces; using heat properly; working with eggs; having the right tools (there are only five essentials); what to read and use as a resource; and lastly, and most importantly, the use of finesse, that extra attention to detail that transforms food into something glorious. This is a book that can be returned to time and again, and its lessons practised for a lifetime.
