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 Cookbooks 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: 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 Everything
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Author : Mark Bittman
language : en
Publisher: Wiley
Release Date : 2000-10
How To Cook Everything written by Mark Bittman and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-10 with Cooking categories.
Provides a step-by-step guide to the art of cooking, including recipes and tips for preparing foods including appetizers, soups, salads, breads, meats, vegetables, fruits, beverages, and desserts.
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
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.
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.
Maximum Flavor
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Author : Aki Kamozawa
language : en
Publisher: Clarkson Potter
Release Date : 2013-10-08
Maximum Flavor 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 2013-10-08 with Cooking categories.
Whether you’re interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of Ideas in Food deliver reliable techniques and dishes—no hard-to-find ingredients or break-the-bank equipment required—for real home cooks. On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it’s the simplest tips that can be the most surprising—and the ones that can help home cooks take their cooking to a new level. With this book, you’ll learn: • Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries • Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results • How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior • How to cook steak consistently and perfectly every time • How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins • How to make no-knead Danish that are even better than the ones at your local bakery • How to smoke vegetables to make flavorful vegetarian dishes • Why pâte à choux—or cream puff dough—makes foolproof, light-as-air gnocchi • How pressure cooking sunflower seeds can transform them into a creamy risotto • How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.
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.