The Complete Book of Pasta and Noodles

Author: Cook's Illustrated Magazine

Publisher: Clarkson Potter

ISBN: 060980930X

Category: Cooking

Page: 496

View: 3722

Featuring more than five hundred recipes, this celebration of pasta and noodles includes instructions for preparing a wide range of fresh pastas and hundreds of tasty sauces, casseroles, and side dishes. Reprint. 10,000 first printing.
Posted in Cooking

Culinary Creation

Author: James Morgan

Publisher: Routledge

ISBN: 1136412719

Category: Business & Economics

Page: 400

View: 7079

The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word “foodism” is introduced to refer to biases against foods outside your culture.
Posted in Business & Economics

Book review digest

Author: H.W. Wilson Company

Publisher: N.A

ISBN: N.A

Category: Books

Page: N.A

View: 7606

Posted in Books

The best of McSweeney's

Author: Dave Eggers

Publisher: N.A

ISBN: 9783462040197

Category:

Page: 298

View: 2909

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The Cook's Illustrated Meat Book

Author: Cook's Illustrated

Publisher: America's Test Kitchen

ISBN: 1940352142

Category: Cooking

Page: 504

View: 900

Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases
Posted in Cooking

The Butcher's Apprentice

The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat

Author: Aliza Green

Publisher: N.A

ISBN: 1592537766

Category: Cooking

Page: 176

View: 7499

The masters in The Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
Posted in Cooking

Dinner Illustrated

175 Meals Ready in 1 Hour Or Less

Author: America's Test Kitchen (Firm)

Publisher: America's Test Kitchen

ISBN: 1945256303

Category: COOKING

Page: 400

View: 6771

"This innovative cookbook from America's most trusted test kitchen is your new answer to the question, "what's for dinner?" Open to any page for everything you need to cook a complete meal that your family will love, including step-by-step photos for every recipe. Dinner Illustrated is a modern approach to weeknight meals, with a revolutionary layout that makes it easy to open to any page and jump right into making one of our simple, globally inspired dinners. Each recipe appears as a fully illustrated roadmap to producing fantastic, fresh meals (salad and sides included) in an hour or less. No advance prep required; just gather your ingredients, pick up your knife, and follow along with the step-by-step photos until dinner is on the table. Side dishes are built right into the recipes. Along the way you'll pick up a helpful technique or two and learn about new ingredients to expand your culinary imagination. You'll become a faster cook, too, since we show you exactly when to prep each ingredient during the cooking process in order to get the work done efficiently (and without burning anything). And a simple approach doesn't mean simple flavors; there are options for all tastes and diets, including recipes like Parmesan Chicken with Warm Arugula, Radicchio, and Fennel Salad; Grilled Cumin-Rubbed Flank Steak with Mexican Street Corn; Stir-Fried Eggplant with Garlic-Basil Sauce and Rice; Cod in Saffron Broth with Chorizo and Potatoes; and Orecchiette with Broccoli Rabe and White Beans. Nutritional information for every meal is included as well, so you can choose the recipes that best fit your diet and the health needs of your family on a particular night"--
Posted in COOKING

The New Best Recipe

Author: N.A

Publisher: Cooks Illustrated

ISBN: N.A

Category: Cooking

Page: 1028

View: 9513

Presents a collection of more than one thousand recipes along with cooking tutorials and opinons on equipment and ingredients.
Posted in Cooking

The Library Journal

Chiefly Devoted to Library Economy and Bibliography

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Libraries

Page: N.A

View: 7266

Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
Posted in Libraries

The Athenaeum

Author: N.A

Publisher: N.A

ISBN: N.A

Category:

Page: N.A

View: 9124

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The Cumulative Book Index

Author: N.A

Publisher: N.A

ISBN: N.A

Category: American literature

Page: N.A

View: 3272

Posted in American literature

American Agriculturist

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Agriculture

Page: N.A

View: 560

Posted in Agriculture

Ginger Pig

natürlich Fleisch

Author: Tim Wilson,Fran Warde

Publisher: N.A

ISBN: 9783832194031

Category:

Page: 335

View: 1898

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