Mayonnaise Hollandaise Bearnaise
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Mayonnaise Hollandaise Bearnaise
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Author : Justine Harding
language : en
Publisher:
Release Date : 2008
Mayonnaise Hollandaise Bearnaise written by Justine Harding and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with Cooking (Mayonnaise) categories.
Mayonnaise, Hollandaise, Bearnaise is the ultimate cook's reference book of sauces. In the savoury section, you will find classic sauces such as mayonnaise, salad dressings and rich gravies. The sweet section features syrupy, chocolaty, fruity and creamy sauces to add that special touch to your desserts.
Mayonnaise Hollandaise Bearnaise
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Author : Murdoch Books Staff
language : en
Publisher:
Release Date : 2006-01-19
Mayonnaise Hollandaise Bearnaise written by Murdoch Books Staff and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-01-19 with Cooking (Mayonnaise) categories.
Elevating the mundane to the magnificent.Mayonnaise Hollandaise Bearnaise is a comprehensive guide to more than 200 classic and favorite sauces from around the world. This wide-reaching and easy-to-use cookbook contains 155 savory sauces and 45 sweet ones, all arranged in alphabetical order for quick reference, and with serving suggestions.There's an elegant Red Wine Gravy to complement a Sunday roast, a Garlic Mayonnaise to liven up salad, and a stylish Mango Salsa to add kick to barbecued ribs. The recipes include classic sauces such as Hot Chocolate Fudge, Brandy Custard, and Raisin Butterscotch.Whether dressing up a meal that needs a finishing touch or transforming bland to brave, these recipes are essential to turning simple food into spectacular fare.About the A Cook's Book of... seriesThis new series of books offers classic and contemporary recipes for specific food selections in everyday cooking. Designed to become well-thumbed references for the busy cook, each title features 200 recipes for sauces, dressings, beverages, vegetable sides, and other cuisine staples. The books are illustrated and organized for easy use, and feature serving suggestions that make best use of each recipe. Presented as value-priced hardcovers, this is a comprehensive series destined to become a favorite kitchen resource.
Mayonnaise Hollandaise B Arnaise
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Author :
language : en
Publisher:
Release Date : 2005
Mayonnaise Hollandaise B Arnaise written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Sauces categories.
Mayonnaise, Hollandaise, Béarnaise is the ultimate book of sauces, with hundreds of examples from around the world. In the savoury section there are classic sauces such as mayonnaise and pesto; spicy Asian dipping sauces; tangy salad dressings; rich gravies and other sauces to accompany meats; and Mexican salsas. The sweet section features syrupy, chocolately, fruity and creamy sauces to top off desserts.
Cooks Books
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Author : Murdoch Books Staff
language : en
Publisher: Allen & Unwin
Release Date : 2005
Cooks Books written by Murdoch Books Staff and has been published by Allen & Unwin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Cooking categories.
The ultimate book of sauces, with hundreds of examples from around the world. In the savoury section there are classic sauces such as mayonnaise and pesto, spicy Asian dipping sauces, tangy salad dressings and more. The sweet section features syrupy, chocolatey, fruity and creamy sauces to top of desserts.
On Food And Cooking
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Author : Harold McGee
language : en
Publisher: Simon and Schuster
Release Date : 2007-03-20
On Food And Cooking written by Harold McGee 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 2007-03-20 with Cooking categories.
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.
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.
Nigella Bites Nigella Collection
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Author : Nigella Lawson
language : en
Publisher: Random House
Release Date : 2015-06-04
Nigella Bites Nigella Collection written by Nigella Lawson and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-04 with Cooking categories.
Nigella Collection: a vibrant new look for Nigella’s classic cookery books. ‘Cooking isn’t performance art – or shouldn’t be. Make your food welcoming rather than fussy and remember that it’s not a test of your worth and acceptability: it’s just dinner, and can be easily delicious.’ Packed with fresh ideas and exciting new twists on old favourites, Nigella Lawson brings you mouthwatering but simple recipes to add flavour to your busy life – from quick family meals and easy suppers to dinner party menus and roast lunches. With luscious photography, evocative food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family. All-Day Breakfast – recipes to start the day right, whatever time you get up! Comfort Food – from chocolate fudge cake to mashed potato TV Dinners – quick meals and simple snacks Party Girl – cupcakes, barbecue chicken and much more to help you celebrate in style Rainy Days – family meals to savour and share, and how to feel warm in the kitchen when it’s cold outside Trashy – kitsch in the kitchen and fun food Legacy – recipes from Nigella’s family Suppertime – dinner party ideas that let you relax Slow-Cook Weekend – the joys of slow roasting and languorous baking: roast pork, sticky toffee pudding and all the trimmings Templefood – recipes to refresh and restore, and make you feel serenely smug
Just Add Sauce
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Author : America's Test Kitchen
language : en
Publisher: America's Test Kitchen
Release Date : 2018-02-27
Just Add Sauce written by America's Test Kitchen and has been published by America's Test Kitchen this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-27 with Cooking categories.
Boost the Flavor of Everything You Cook! Let sauce be your secret weapon in the kitchen with this unique new cookbook from America's Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that use them in creative, inspired ways. Just Add Sauce is structured to help you find and make exactly what you're in the mood for. Start with sauce and then plan your meal, or start with your protein and find the perfect sauce with our pairing suggestions. Sauce recipes include Foolproof Hollandaise, Lemon-Basil Salsa Verde, Vodka Cream Marinara Sauce, Onion-Balsamic Relish, Ginger-Scallion Stir-Fry Sauce, Mole Poblano, Rosemary-Red Wine Sauce, and Honey-Mustard Glaze. More than 100 recipe pairings include Sun-Dried Tomato Pesto-Rubbed Chicken Breasts with Ratatouille, Garlic-Roasted Top Sirloin with Tarragon-Sherry Gravy, and Green Bean Salad with Asiago-Bacon Caesar Dressing.
Dirt
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Author : Bill Buford
language : en
Publisher: Vintage
Release Date : 2020-05-05
Dirt written by Bill Buford and has been published by Vintage this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-05-05 with Cooking categories.
“You can almost taste the food in Bill Buford’s Dirt, an engrossing, beautifully written memoir about his life as a cook in France.” —The Wall Street Journal What does it take to master French cooking? This is the question that drives Bill Buford to abandon his perfectly happy life in New York City and pack up and (with a wife and three-year-old twin sons in tow) move to Lyon, the so-called gastronomic capital of France. But what was meant to be six months in a new and very foreign city turns into a wild five-year digression from normal life, as Buford apprentices at Lyon’s best boulangerie, studies at a legendary culinary school, and cooks at a storied Michelin-starred restaurant, where he discovers the exacting (and incomprehensibly punishing) rigueur of the professional kitchen. With his signature humor, sense of adventure, and masterful ability to bring an exotic and unknown world to life, Buford has written the definitive insider story of a city and its great culinary culture.
The Curious Cook
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Author : Harold McGee
language : en
Publisher:
Release Date : 1990
The Curious Cook written by Harold McGee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Cooking categories.
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster