Download or read book McCall s No Time to Cook written by Elaine Prescott Wonsavage and published by . This book was released on 1985 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The New McCall s Cookbook written by Mary Eckley and published by Random House Incorporated. This book was released on 1973 with total page 624 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains the fundamentals of cooking and presents recipes for beverages, main dishes, and accompaniments in addition to providing tips on nutrition and menus for entertaining

Download or read book McCall s written by and published by . This book was released on 1987 with total page 948 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Simply Done Well Done written by Aaron McCargo and published by Houghton Mifflin Harcourt. This book was released on 2011-05-09 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make filling, flavorful family meals with the first cookbook from the star of Food Network’s Big Daddy’s House! Winner of The Next Food Network Star Aaron McCargo shares his passion for big, bold flavors and fun family cooking with these simple, flavorful, down to earth recipes. Leaving out the fussy cooking techniques and hard-to-find ingredients, McCargo shows you how to create bold flavors and satisfying dishes like Spicy Beef Quesadillas, Jerk Chicken with Smoked Gouda Sandwiches, or Salisbury Steak Bundles. And if, somehow, friends and family have room left for dessert, they’ll love his Candybar Cookies and Tiramisu Cupcakes. Included are 120 recipes covering soups, salads, appetizers, side dishes, main courses, sandwiches, sauces, and desserts, with full-color photos throughout. When it’s time to cook for the family, Simply Done, Well Done will make sure that delicious is definitely on the menu.

Download or read book McCalls Presents the Working Mother written by Working Mother and published by MacMillan Publishing Company. This book was released on 1985-05 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Art of Cooking Morels written by Ruth Mossok Johnston and published by University of Michigan Regional. This book was released on 2012 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt: A stunningly illustrated book on cooking America's most prized mushroom

Download or read book Once Upon a Chef Weeknight Weekend written by Jennifer Segal and published by Clarkson Potter. This book was released on 2021-09-14 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef. “Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste Cookbook Jennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making. Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on sticky-sweet Barbecued Soy and Ginger Chicken Thighs; an enlightened and healthy-ish take on Turkey, Spinach & Cheese Meatballs; Chorizo-Style Burgers; or Brownie Pudding that comes together in under thirty minutes, Jenn has you covered.

Download or read book My Italian Bulldozer written by Alexander McCall Smith and published by Anchor. This book was released on 2017-04-04 with total page 219 pages. Available in PDF, EPUB and Kindle. Book excerpt: The best-selling author of the No. 1 Ladies’ Detective Agency series returns with an irresistible new novel about one man’s adventures in the Italian countryside. Paul Stuart, a renowned food writer, finds himself at loose ends after his longtime girlfriend leaves him for her personal trainer. To cheer him up, Paul’s editor, Gloria, encourages him to finish his latest cookbook on-site in Tuscany, hoping that a change of scenery (plus the occasional truffled pasta and glass of red wine) will offer a cure for both heartache and writer’s block. But upon Paul’s arrival, things don’t quite go as planned. A mishap with his rental-car reservation leaves him stranded, until a newfound friend leads him to an intriguing alternative: a bulldozer. With little choice in the matter, Paul accepts the offer, and as he journeys (well, slowly trundles) into the idyllic hillside town of Montalcino, he discovers that the bulldozer may be the least of the surprises that await him. What follows is a delightful romp through the lush sights and flavors of the Tuscan countryside, as Paul encounters a rich cast of characters, including a young American woman who awakens in him something unexpected. A feast for the senses and a poignant meditation on the complexity of human relationships, My Italian Bulldozer is a charming and intensely satisfying love story for anyone who has ever dreamed of a fresh start.

Download or read book McCall s Cooking School written by Mary Eckley and published by Random House. This book was released on 1976 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Decoding Women s Magazines written by Ellen McCracken and published by Springer. This book was released on 1992-10-27 with total page 348 pages. Available in PDF, EPUB and Kindle. Book excerpt: A study of the more than fifty US and International glossy publications for women. This analysis focuses on the strategies by which the commercial structure shapes the cultural content, the magazines' repetitive attempts to secure a consensus about the feminine that is grounded in consumerism, and the contradictory semiotic structures at work within and between purchased ads, covert ads, and editorial features.

Download or read book The Southern Reporter written by and published by . This book was released on 1889 with total page 908 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Baking with the Bread Lady written by Sarah Gonzalez and published by Zondervan. This book was released on 2021-08-31 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: This isn't your ordinary bread book. From artisan bread making, to savory breakfasts and brunch (hello, ultimate cinnamon roll!), to decadent but simple desserts, Baking with The Bread Lady takes you on a journey through recipes and stories, inviting you to come together to create community and memories around food. In Baking with The Bread Lady, popular baker and gifted teacher Sarah Gonzalez—lovingly known as "The Bread Lady"—shares her love for the art of baking that grew from family tradition and the popularity of her Spring Hill, Tennessee, bakery. Sarah has discovered that while people crave comfort food, it’s their greater longing for community and belonging that serve as the magic ingredients that give these recipes a greater purpose. Beginners and seasoned bakers alike will salivate over: 100 original recipes with beautiful photos Practical tips to learn to love baking from scratch New and creative baking concepts built on centuries of tradition Classic recipes and tricks to pass on to the next generation Baking "hacks" such as how to store, thaw, and reheat bread Baking with The Bread Lady is approachable for first-time bakers but also includes more advanced recipes for those looking for a challenge, making it a great gift for budding bakers, makers, and anyone eager to develop their baking skills. Whether your gathering place is your kitchen, your neighborhood, or a video call with family far away, connecting over food creates wonderful (and tasty) memories and lasting relationships. Baking with The Bread Lady will entertain you through inspiring and fun stories such as: "The Care and Feeding of Neighbors" "Happy Eggs” "The Process of Invention" How her 170-year-old gingerbread recipe came to be Fall in love with baking for yourself, for your family, and for others with these creative and tasty recipes, photos, and stories.

Download or read book A Distant View of Everything written by Alexander McCall Smith and published by Anchor. This book was released on 2017-07-18 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this installment of the beloved Isabel Dalhousie series, Isabel is called upon to navigate complex social situations both at home and in her community. A new baby brings an abundance of joy to Isabel and her husband, Jamie—but almost-four-year-old Charlie refuses to acknowledge Magnus, and Isabel struggles to impress upon her older son the patience and understanding that have guided her throughout her own life. These are the very qualities that bring Bea Shandon, an old acquaintance, to seek Isabel’s help. Something of a matchmaker, Bea has introduced a wealthy female friend to a cosmetic surgeon, but soon uncovers information leading her to doubt his motives. Isabel agrees to find out more, but as her enquiries take an unexpected turn, she starts to wonder whom exactly she should be investigating. As ever, Isabel’s intelligence, wit, and empathy come to her aid as she grapples with issues like friendship and its duties, the obligation of truthfulness, and the importance of perspective.

Download or read book Mcneil written by R. W. Powers and published by iUniverse. This book was released on 2011-06-02 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt: A political science major with three years of college under his belt, Charlie R. McNeil has planned his future, but serving in the military and fighting in a war is not part of the future he imagined. The American government thinks otherwise, however; he is drafted into the military, and sent to Koreaan assignment no one asks for. McNeil neither complains nor make waves; he goes where hes told to go and does what hes told to do. When the unexpected happens in Korea and the North Koreans cross the thirty-eighth parallel, Corporal McNeil finds himself immersed in wara war that came so quickly after WWII that no one believed it possible and none of the military services were prepared. While McNeil moves up in military rank he never loses sight of his goal to earn a degree and work in Washington, DC. But first, he must survive Korea and return home to the United States. A military novel, McNeil captures the essence of war and the hardships of life on the battlefield from one young man who has other dreams.

Download or read book Readers Guide to Periodical Literature written by Anna Lorraine Guthrie and published by . This book was released on 1989 with total page 2214 pages. Available in PDF, EPUB and Kindle. Book excerpt: An author subject index to selected general interest periodicals of reference value in libraries.

Download or read book Everything I Want to Eat written by Jessica Koslow and published by Abrams. This book was released on 2016-10-04 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 100 fresh, market-driven, healthy, and flavorful recipes from the award-winning chef of popular LA restaurant Sqirl. Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance. In Everything I Want to Eat, Koslow shares 100 of her favorite recipes for health-conscious, delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that are also suitable for vegetarians, vegans, or whomever you’re sharing your meal with. Each chapter features a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including: Raspberry and cardamom jam Sorrel-pesto rice bowl Burnt brioche toast with house ricotta and seasonal jam Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese Valrhona chocolate fleur de sel cookies Almond hazelnut milk Everything I Want to Eat captures the excitement of new California cuisine while also offering accessible techniques that allow home cooks to play with the recipes, shaping meals to be nothing short of everything you want to eat. “Jessica Koslow’s cooking is always in tune with the seasons and I admire her approach to food that is pure and beautiful.” ?Alice Waters, award-winning chef and founder of Chez Panisse and Edible Schoolyard “Everything is genius and every ingredient has a purpose.” —David Chang, award-winning chef and founder of Momofuku restaurant group “Koslow seems to embody nearly everything wonderful about Los Angeles cuisine.” ?Jonathan Gold, food critic for the LA Times

Download or read book Classico e Moderno written by Michael White and published by Ballantine Books. This book was released on 2013-11-05 with total page 450 pages. Available in PDF, EPUB and Kindle. Book excerpt: NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy. His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini, and pizzeria Nicoletta. Now, in Classico e Moderno, White brings his passion for authentic Italian cuisine to the home kitchen, with recipes—nearly 250—that cover both the traditional and contemporary dishes of the region. In the “Classico” portion, White shares such iconic dishes as Meatballs Braised in Tomato Sauce; Pasta and Bean Soup; Cavatelli with Lamb Ragù and Bell Peppers; and Roasted Pork Leg with Rosemary and Black Pepper. The “Moderno” chapters feature recipes that have put White’s restaurants on the map, including Chicken Liver Crostini with Marsala-Braised Onions; Fusili with Red Wine–Braised Octopus and Bone Marrow; and Veal Chops with Roasted Endive and Pancetta Cream Sauce. Both the Classico and Moderno sections offer ideas for your whole meal: first courses (Vitello Tonnato, Garganelli with Caviar Cream ), soups (Zuppa di Baccalá, White Bean Soup with Sautéed Shrimp), pastas (Tortellini alla Panna, Ricotta and Swiss Chard Tortelli), main courses (Pollo alla Diavola, Braised Lamb Shanks with Farrotto), and desserts (Crostata di Ricotta, Panna Cotta with Meyer Lemon–Basil Sorbet and Almond Milk Froth), as well as salads, pizzas, and basic formulas for pesto, stocks, and vinaigrettes. Including personal notes and anecdotes about White’s early sojourn in Italy and his flavorful career, Classico e Moderno will give you all the tools, tips, and tricks you need to cook tantalizing Italian dishes with the confidence of a seasoned chef. Praise for Michael White and Classico e Moderno “A masterpiece of culinary acumen and perfection in presentation . . . White once again sublimely deals with his cuisine of choice—Italian. In an attempt to bridge the gap between classic and modern, this chef extraordinaire offers the reader an experience in beauty and taste. . . . This book is a testament to both the importance/influence of Italian cuisine and to the rich and varied experiences its ingredients and tradition still have to offer.”—Publishers Weekly (starred review) “Exceedingly appealing . . . [Michael White] is one of the great chefs of modern Italian food in this country, and in Classico e Moderno he teaches us enough so that we can try to follow in his footsteps.”—Vogue “Hugely ambitious . . . White is one of a number of rising chefs here who aren’t Italian but have felt the freedom to refresh the concept of Italian food.”—Associated Press “The future of Italian gastronomy, thanks to the spectacular inventiveness he brings to modernizing the world’s most popular cuisine.”—Gotham “I’ve watched and tasted as Michael White has matured into his current position as one of the preeminent stewards and pioneers of Italian culinary tradition in America. Even his signature modern dishes are as relatable as the classics—and are perhaps even destined to be deemed classics in their own right some day.”—Thomas Keller, from the Foreword “Michael White has, in very short order, grabbed the Italian food crown for New York City.”—Anthony Bourdain