Nimble Cooking
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The Nimble Cook
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Author : Ronna Welsh
language : en
Publisher: Rux Martin/Houghton Mifflin Harcourt
Release Date : 2019-04-02
The Nimble Cook written by Ronna Welsh and has been published by Rux Martin/Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-02 with Cooking categories.
A paradigm-shifting book that helps cooks think on their feet, create brilliant dishes from ingredients on hand, and avoid wasting food
Nimble Cooking
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Author : Joy S. Dalauidao-Hermsen
language : en
Publisher:
Release Date : 2011-11-11
Nimble Cooking written by Joy S. Dalauidao-Hermsen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-11 with categories.
Nimble Cooking
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Author : Joy Hermsen
language : en
Publisher: Nimble For Life
Release Date : 2011-11-11
Nimble Cooking written by Joy Hermsen and has been published by Nimble For Life this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-11-11 with categories.
Cookbook
The Cooking Garden
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Author : Emily Huntington
language : en
Publisher:
Release Date : 1885
The Cooking Garden written by Emily Huntington and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1885 with Cooking categories.
What S Cooking In The Kremlin
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Author : Witold Szablowski
language : en
Publisher: Penguin
Release Date : 2023-11-07
What S Cooking In The Kremlin written by Witold Szablowski and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-07 with History categories.
“Riveting—a delicious odyssey full of history, humor, and jaw-dropping stories. If you want to understand the making of modern Russia, read this book.” —Daniel Stone, bestselling author of The Food Explorer A high-spirited, eye-opening, appetite-whetting culinary travel adventure by an award-winning Polish journalist that tells the story of the last hundred years of Russian power through food In the gonzo spirit of Anthony Bourdain and Hunter S. Thompson, Witold Szabłowski has tracked down—and broken bread with—people whose stories of working in Kremlin kitchens impart a surprising flavor to our understanding of one of the world’s superpowers. In revealing what Tsar Nicholas II’s and Lenin’s favorite meals were, why Stalin’s cook taught Gorbachev’s cook to sing to his dough, how Stalin had a food tester while he was starving the Ukrainians during the Great Famine, what the recipe was for the first soup flown into outer space, why Brezhnev hated caviar, what was served to the Soviet Union’s leaders at the very moment they decided the USSR should cease to exist, and whether Putin’s grandfather really did cook for Lenin and Stalin, Szabłowski has written a fascinating oral history—complete with recipes and photos—of Russia’s evolution from culinary indifference to decadence, famine to feasts, and of the Kremlin’s Olympics-style preoccupation with food as an expression of the country’s global standing. Traveling across Stalin’s Georgia, the war fronts of Afghanistan, the nuclear wastelands of Chornobyl, and even to a besieged steelworks plant in Mariupol—often with one-of-a-kind access to locales forbidden to foreign eyes, and with a rousing sense of adventure and an inimitable ability to get people to spill the tea—he shows that a century after the revolution, Russia still uses food as an instrument of war and feeds its people on propaganda.
Jubilee
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Author : Toni Tipton-Martin
language : en
Publisher: Clarkson Potter
Release Date : 2019-11-05
Jubilee written by Toni Tipton-Martin and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-05 with Cooking categories.
“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it? In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration. Praise for Jubilee “There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times “Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker “Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn “Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste
What Good Cooks Know
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Author : America's Test Kitchen (Firm)
language : en
Publisher: America's Test Kitchen
Release Date : 2016
What Good Cooks Know written by America's Test Kitchen (Firm) 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 2016 with Cooking categories.
"From foolproof techniques, including the best way to get a good sear on a steak and how to butterfly a chicken, to hundreds of invaluable product reviews, this one-stop reference has all the authority of the test kitchen's extensive tasting, testing, and recipe development protocols behind it. You'll also get tutorials on basic cooking skills and useful cooking science, 85 essential recipes (50 master recipes and 35 variations), and an extensive section of appendices packed with even more information."--
The Book Of Japanese Cooking
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Author : Emi Kazuko
language : en
Publisher: Penguin
Release Date : 1997
The Book Of Japanese Cooking written by Emi Kazuko and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Cookery, Japanese categories.
Surprisingly fast and easy-to-prepare recipes, home cooks will enjoy the healthy, natural flavors of Japanese cooking. Each recipe is fully illustrated with color photos and step-by-step instructions.
French Provincial Cooking
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Author : Elizabeth David
language : en
Publisher: Penguin UK
Release Date : 2013-12-06
French Provincial Cooking written by Elizabeth David and has been published by Penguin UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-06 with Cooking categories.
'Brilliant reading, enthralling and exciting, as well as great cookery. The ultimate book in every way' Gary Rhodes, The Times French Provincial Cooking - first published in 1960 - is the classic work on French regional cuisine. Providing simple recipes like omelettes, soufflés, soups and salads, it also offers more complex fare such as pâtés, cassoulets, roasts and puddings. Readable, inspiring and entertainingly informative, French Provincial Cooking is the perfect place to go for anyone wanting to bring a little France into their home. 'A joy to read. David's descriptions of France are so wonderful you can almost smell the garlic' Jilly Cooper, Sunday Express Elizabeth David is the woman who changed the face of British cooking. She introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain.
Home Cooking In The Global Village
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Author : Richard Wilk
language : en
Publisher: A&C Black
Release Date : 2006-05-06
Home Cooking In The Global Village written by Richard Wilk and has been published by A&C Black this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-05-06 with Social Science categories.
Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.