The Way To Cook

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The Way To Cook

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Author : Julia Child
language : en
Publisher: Knopf
Release Date : 1993-09-28

The Way To Cook written by Julia Child and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993-09-28 with Cooking categories.

An instructive cookbook with more than eight hundred recipes in which Julia Child blends classic techniques with American cooking and emphasizes freshness and simpler preparation.

The Way To Cook

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Author : Julia Child
language : en
Publisher:
Release Date : 2010

The Way To Cook written by Julia Child and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Cooking categories.

Learn how to make healthy, delicious food for yourself and the people you care most about. It's all the best techniques from twenty years of Cooking light, all the one place for the first time.

How To Cook Without A Book

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Author : Pam Anderson
language : en
Publisher: Clarkson Potter
Release Date : 2000

How To Cook Without A Book written by Pam Anderson and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cookery categories.

Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.

A New Way To Cook

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Author : Sally Schneider
language : en
Publisher: Artisan Books
Release Date : 2003-10-15

A New Way To Cook written by Sally Schneider and has been published by Artisan Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-10-15 with Cooking categories.

Sally Schneider was tired of doing what we all do—separating foods into "good" and "bad," into those we crave but can't have and those we can eat freely but don't especially want—so she created A New Way To Cook. Her book is nothing short of revolutionary, a redefinition of healthy eating, where no food is taboo, where the pleasure principle is essential to well-being, where the concept of self-denial just doesn't exist. More than 600 lavishly illustrated recipes result in marvelous, vividly flavored foods. You'll find quintessential American favorites that taste every bit as good as the traditional "full-tilt" versions: macaroni and cheese, rosemary buttermilk biscuits, chocolate malted pudding. You'll find Italian polentas, risottos, focaccias, and pastas, all reinvented without the loss of a single drop of deliciousness. Asian flavors shine through in cold sesame noodles; mussels with lemongrass, ginger, and chiles; and curry-crusted shrimp. Even French food is no longer on the forbidden list, with country-style pâtés and cassoulet. Hundreds of techniques, radical in their ultimate simplicty, make all the difference in the world: using chestnut puree in place of cream, butter, and pork fat in a duck liver mousse; extending the richness of flavored oils by boiling them with a little broth to dress starchy beans and grains; casserole-roasting baby back ribs to render them of fat, then lacquering them with a pungent maple glaze. Scores of flavor catalysts—quickly made sauces, rubs, marinades, essences, and vinaigrettes—add instant hits of flavor with little effort. Leek broth dresses pasta; chive oil becomes an instant sauce for broiled salmon; a smoky tea essence imparts a sweet, grilled flavor to steak; balsamic vinegar turns into a luscious dessert sauce. Variations and improvisations offer infiinite flexibility. Once you learn a basic recipe, it's simple to devise your own version for any part of the meal. "Fried" artichockes with crispy garlic and sage can be an hors d-oeuvre topped with shaved cheeses, part of a composed salad, or as a main course when tossed iwth pasta. It's equally happy on top of pizza or stirred into risotto. And by building dishes from simple elements, turning out complex meals doesn't have to be a complex affair. A wealth of tips and practical information to make you a more accomplished and self-confident cook: how to rescue ordinary olive oil to give it more flavor, how to make soups creamy without cream, how to freshen less-than-perfect fish. So here it is, 756 glorious pages of all the deliciousness and joy that food is meant to convey.

Everyday Dorie

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Author : Dorie Greenspan
language : en
Publisher: Rux Martin/Houghton Mifflin Harcourt
Release Date : 2018-10-23

Everyday Dorie written by Dorie Greenspan 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 2018-10-23 with Cooking categories.

The James Beard Award-winning and New York Times magazine columnist shares the irresistibly informal food she makes for her husband and friends.

Mastering The Art Of French Cooking Volume 1

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Author : Julia Child
language : en
Publisher: Knopf
Release Date : 2011-10-05

Mastering The Art Of French Cooking Volume 1 written by Julia Child and has been published by Knopf this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-05 with Cooking categories.

NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry

How To Cook Everything The Basics

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Author : Mark Bittman
language : en
Publisher: HarperCollins
Release Date : 2013-03-07

How To Cook Everything The Basics written by Mark Bittman and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-03-07 with Cooking categories.

The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.

Lee Bailey S The Way I Cook

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Author : Lee Bailey
language : en
Publisher: Clarkson Potter
Release Date : 1996

Lee Bailey S The Way I Cook written by Lee Bailey and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996 with Cooking categories.

All of Lee Bailey's fabulous recipes from such bestselling cookbooks as Country Weekends, Southern Food, Portable Food, and Country Desserts--plus more than 100 new ones--are now in one elegant volume, complete with menu suggestions and tips for entertaining. 20 photos.

My Kitchen Your Table

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Author : Audra Morrice
language : en
Publisher: Landmark Books Pte Ltd
Release Date : 2015

My Kitchen Your Table written by Audra Morrice and has been published by Landmark Books Pte Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015 with Cooking categories.

My food memories stem way back to when I was a child where traditions and family hugely influence the way I cook. My mother introduced me to the markets and farms at a young age, exposing me to the concept of paddock to plate. “Watch and learn,” mom would always say. I guess I did. Now living in Australia and travelling far and wide back to Singapore and beyond, I cook with inspiration from the best seasonal ingredients I find but always with a very strong sense of Asian flavours and more importantly, the respect for food acquired through my upbringing. Some of the best times for me have been with friends and family in my kitchen and around the dinner table. In this book, I embrace differences and disregard cultural boundaries. Having grown up in multicultural Singapore, where food is all about sharing and feasting and a way of bringing people together, I share with you the food I love to eat – from my Laksa Roast Chicken, to my Lemon Cake with Brandied Prunes, my scrumptious Chicken and Crispy Noodle Slaw, and my Mom’s Apple Pie. I hope that the recipes in this book will bring to your home as much joy as it has to mine and give you reason to cook for each and every occasion. – the Author

A Cook S Book

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Author : Nigel Slater
language : en
Publisher: Ten Speed Press
Release Date : 2023-03-07

A Cook S Book written by Nigel Slater and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-03-07 with Cooking categories.

The beloved author of Eat and Tender presents 150 satisfying and comforting recipes based on his favorite childhood food memories and culinary inspirations, accompanied by reflective personal essays. A collection of more than 150 delicious, easy, and gratifying plant-based and meat recipes, A Cook’s Book is the story of famed food writer Nigel Slater’s life in the kitchen. He charms readers with the tales behind the recipes, recalling the first time he ate a sublime baguette in Paris and the joy of his first slice of buttercream-topped chocolate cake. From the first jam tart he made with his mum, standing on a chair trying to reach his family's classic Aga stove, through learning how to cook on his own and developing his most well-known and beloved recipes, readers will be delighted by the origin stories behind Slater's work. Slater writes eloquently about how his cooking has changed, from discovering the trick to the perfect whipped cream to the best way to roast a chicken. These are Nigel Slater's go-to recipes, the heart and soul of his simple and flavorful cooking. Chapters include: A Bowl of Soup: Pumpkin Laksa, Spicy Red Lentil Soup, Pea and Parsley Soup Breaking Bread: Soft Rolls with Feta and Rosemary, Blackcurrant Focaccia, Large Sourdough Loaf Everyday Greens: Cheesy Greens and Potatoes, Spiced Zucchini with Spinach, Herb Pancakes with Mushroom Everyday Dinners: Beet and Lamb Patties, Pork and Lemon Meatballs, Mussels, Coconut, and Noodles A Slice of Tart: Mushroom and Dill Tart, A Tart of Leeks and Cheddar, Blackcurrant Macaroon Tart This is by far Slater's most personal book yet, and with gorgeous photography featuring Slater in his London home and garden, readers get a peek at his inspirations, motivations, and thoughts on the food world today.