Classic American Food Without Fuss
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Classic American Food Without Fuss
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Author : Frances McCullough
language : en
Publisher:
Release Date : 1997-01-01
Classic American Food Without Fuss written by Frances McCullough and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997-01-01 with Cooking categories.
Presents easy-to-follow directions for preparing the best in American cuisine, featuring such favorite dishes as Yankee pot roast, chicken pot pie, fried green tomatoes, Boston brown bread, and strawberry cheesecake
Great Food Without Fuss
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Author : Frances McCullough
language : en
Publisher: Henry Holt and Company
Release Date : 2014-10-07
Great Food Without Fuss written by Frances McCullough and has been published by Henry Holt and Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-07 with Cooking categories.
Two seasoned food professionals--one a cookbook editor and the other a caterer--match wits here to solve the kitchen dilemme of the '90s: how to serve imaginative, lively food without spending hours fussing or compromising on soul-satisfying flavor. Their solution is just to look to the great cooks--from Julia Child to James Beard to Diana Kennedy--for the simple dishes that are hidden away in even the most complicated cookbooks. They've assembled a treasury of superb recipes that depend on perfectly balanced flavors. The range is broad, from favorite American classics like spoon bread, corn fritters, and the only really delicious oven-fried chicken to exotic new tastes like Moghul Lamb, Bangkok Chicken, and Pasta with Vodka. For each recipe the editors offer tips, variations, suggests, and down-to-earth commentaries about how to work with exciting new ingredients as well as giving their own tried-and-true favorite recipes, simple winners they've cooked for years to great applause. Altogether there are 119 master recipes with 81 variations and 34 Editors' Kitchen recipes, a true culinary gold mine. In their pursuit of the secrets of true flavor, Frances McCullough and Barbara Witt come up with some unusual approaches, rethinking some of our basic ideas about how to prepare roasted chicken and turkey (in a very hot oven), pasta (one method lets it sit in hot water off the flame), and baking potatoes (they're particularly wonderful baked to death). Here you'll find a lot of nitty-gritty information about entertaining, a refresher course on how to make a really good green salad, lists of canapes and tidbit desserts, a collection of quick breads, and microwave notes. In a warm, intimate, encouragingly frank style, McCullough and Witt constantly encourage cooks to improvise by offering a range of variations, to start them experimenting with foods and flavors to develop their own recipes. This is a unique, user-friendly book that works for beginners who are reasonably sophisticated eaters as well as for experienced cooks. It will become the contemporary cook's favorite sourcebook for distinctive food.
Food Without Fuss New Recipes
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Author : Josephine Terry
language : en
Publisher:
Release Date : 1944
Food Without Fuss New Recipes written by Josephine Terry and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1944 with categories.
Great Food Without Fuss
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Author : Frances McCullough
language : en
Publisher: Owl Books
Release Date : 1993
Great Food Without Fuss written by Frances McCullough and has been published by Owl Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Cooking categories.
"A very personal collection".--John and Matt Thorne.
The Weekend Chef
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Author : Barbara Witt
language : en
Publisher: Simon and Schuster
Release Date : 2010-06-15
The Weekend Chef written by Barbara Witt and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-06-15 with Cooking categories.
Are your taste buds as demanding as your schedule? With busy work and social calendars and family obligations, few people have time to prepare elaborate meals during the week. But that doesn't mean you and your family are doomed to a diet of frozen dinners; with a little planning, anyone can prepare delicious meals even on hectic weeknights. In The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead, Barbara Witt shows you how to cook for pleasure on the weekend and eat with pleasure during the week. Want a chicken potpie on Tuesday? No problem. Make the pie crusts and prep the filling on Sunday, and the dish is almost ready to go. Not sure what to do with the leftover fruit in the fruit bowl on Saturday? Turn those apples and pears into a chutney to serve with a pork dish on Thursday or with lamb chops on Friday. Clean, chop, and bag vegetables on Sunday to add to frozen beef broth for a quick and delicious soup, or make an Italian beef stew and use the leftovers to make a hearty pasta sauce. With a little advance work, the possibilities are endless. The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead includes detailed, step-by-step, mouthwatering recipes for sophisticated dishes like Garlicky Roasted Tomato Soup, Polenta with Gorgonzola and Caramelized Onions, Saffron Rice Pilaf, Five-Spice Baby Carrots, Short Ribs Braised with Three-Color Peppers, Trinidad Curried Pork, Mexican Meat Loaf, Leek and Fennel Pasta Sauce, and Bolognese Meat Sauce. Simple yet sumptuous dessert recipes include 30-Minute Lime Cheesecake and Apple and Currant Sour Cream Pie. Recipes for condiments that can transform a meal -- such as Asian Pear with Mango Chutney, Tomatillo and Green Chili Salsa, and Red Onion Confit -- round out this user-friendly volume. Witt even provides details on how to stock your pantry. After all, what's the point of having pasta sauce in the freezer if you don't have any pasta in the cupboard? The Weekend Chef: 192 Smart Recipes for Relaxed Cooking Ahead is for those who love good food and love to cook but just don't have the time during the week. Witt invites you to relax in the kitchen on the weekends and shows you that with a little planning, weekday meals can be just as wonderful as weekend meals.
Food Without Fuss
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Author : Josephine Terry
language : en
Publisher:
Release Date : 1944
Food Without Fuss written by Josephine Terry and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1944 with Cookery, English categories.
The American Cookbook With Simple Instructions
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Author : Allie Allen
language : en
Publisher:
Release Date : 2019-09-07
The American Cookbook With Simple Instructions written by Allie Allen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-07 with categories.
Do you enjoy the American classics and the tastes that they offer? How about preparing the best of the American cuisine in the comfort of your own home? The American Cookbook is here to bring you detailed instructions on how to prepare the best dishes. As soon as you have it in your hands, you will cook them with ease. This is not one of those ordinary cookbooks that are sold everywhere. It brings an introduction to American cuisine, a whole collection of delicious recipes, and the secrets to preparing the classics. For a hassle-free experience in the kitchen, make sure that you get your copy now!
The Story Behind The Dish
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Author : Mark McWilliams
language : en
Publisher:
Release Date :
The Story Behind The Dish written by Mark McWilliams and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
Profiling 48 classic American foods ranging from junk and fast food to main dishes to desserts, this book reveals what made these dishes iconic in American pop culture. Americans have increasingly embraced food culture, a fact proven by the rising popularity of celebrity chefs and the prominence of television shows celebrating food themes. This fascinating overview reveals the surprising story behind the foods America loves. The Story Behind the Dish: Classic American Foods is an engaging pop culture resource which helps tell the story of American food. Each chapter is devoted to one of 48 distinctive American dishes and features the story of where the food developed, what inspired its creation, and how it has evolved. The book not only covers each food as a single entry, but also analyzes the themes and events that connect them, making the text useful as both a reference and a narrative on the history of food.
Classic All American Recipes
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Author : Juliette Boucher
language : en
Publisher: Independently Published
Release Date : 2023-02-11
Classic All American Recipes written by Juliette Boucher and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-02-11 with categories.
All-American CookingIntroducing the ultimate Classic American cookbook! This cookbook is filled with delicious, classic recipes that will take you on a culinary journey across the United States. This cookbook has something for everyone, from traditional comfort food to regional specialties. Whether you're a seasoned cook or just starting out in the kitchen, you'll find easy-to-follow recipes that are sure to impress. With over 50 recipes, you'll be inspired to try new dishes and discover the diverse range of flavors that America offers. So, let's fire up the grill, preheat the oven, and get ready to cook some classic American cuisine!Get your copy today and start cooking up a storm!
It S All American Food
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Author : David Rosengarten
language : en
Publisher: Hachette UK
Release Date : 2009-02-28
It S All American Food written by David Rosengarten and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-02-28 with Cooking categories.
This volume features the best recipes for more than 400 new American classics.