Low Point Pasta
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Low Point Pasta
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Author : Becky Johnson
language : en
Publisher:
Release Date : 2000
Low Point Pasta written by Becky Johnson and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cookery (Pasta) categories.
Everyone loves pasta but some dieters are wary of including it in their weight loss plan because they think it's fattening. Not so. Low Point Pasta has more than 60 pasta recipes that are full of gutsy flavours, but which are low in fat and calories. As well as familiar Italian-inspired dishes, there are Oriental noodles, Californian pasta with fresh-tasting salsa and recipes from Turkey and the Caribbean. The recipes are accompanied by colourful, enticing photography that just makes you want to start cooking.
W W Low Point Pasta
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Author : Denny Roz Staff
language : en
Publisher:
Release Date : 2000-04
W W Low Point Pasta written by Denny Roz Staff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-04 with categories.
W W Pasta 2ooo Cookbook
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Author : Becky Johnson Staff
language : en
Publisher:
Release Date : 2000-06-01
W W Pasta 2ooo Cookbook written by Becky Johnson Staff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-06-01 with categories.
Low Fat Pasta
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Author : Jean Paré
language : en
Publisher: Company's Coming Publishing Limited
Release Date : 2001
Low Fat Pasta written by Jean Paré and has been published by Company's Coming Publishing Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
Can delicious and healthy go hand in hand? Of course! Low-Fat Pasta brings you extraordinarily flavorful recipes. Cut the fat and keep the taste! Book jacket.
Step By Step Low Fat Pasta Recipes
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Author : Sue Maggs
language : en
Publisher: Hermes House
Release Date : 1999-06
Step By Step Low Fat Pasta Recipes written by Sue Maggs and has been published by Hermes House this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-06 with Cooking (Pasta) categories.
Low Fat Pasta
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Author : Sunset Books
language : en
Publisher: Sunset Books/Sunset Publishing Corporation
Release Date : 1994
Low Fat Pasta written by Sunset Books and has been published by Sunset Books/Sunset Publishing Corporation this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994 with Cooking categories.
Enjoy your favorite pastas-without the guilt. This collection includes more than 120 light and delicious innovative soups, salads, side dishes, and entrees, featuring fresh and flavorful ingredients.
Ideas In Food
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Author : Aki Kamozawa
language : en
Publisher: Clarkson Potter
Release Date : 2010-12-28
Ideas In Food written by Aki Kamozawa and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-28 with Cooking categories.
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.
Pastas And Sauces
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Author :
language : en
Publisher: Rodale Books
Release Date : 1995
Pastas And Sauces written by and has been published by Rodale Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995 with Cooking categories.
Pasta Light
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Author : Time-Life Books
language : en
Publisher: Time Life Education
Release Date : 1998
Pasta Light written by Time-Life Books and has been published by Time Life Education this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Cooking categories.
The Food Lab Better Home Cooking Through Science
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Author : J. Kenji López-Alt
language : en
Publisher: W. W. Norton & Company
Release Date : 2015-09-21
The Food Lab Better Home Cooking Through Science written by J. Kenji López-Alt and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-09-21 with Cooking categories.
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.