10001 Food Facts and Chefs Secrets
Author: Myles H. Bader
Publisher: Friedman-Fairfax
Published: 1994-10
Total Pages: 629
ISBN-13: 9781567998771
DOWNLOAD EBOOKRead and Download eBook Full
Author: Myles H. Bader
Publisher: Friedman-Fairfax
Published: 1994-10
Total Pages: 629
ISBN-13: 9781567998771
DOWNLOAD EBOOKAuthor: Myles Bader
Publisher: Friedman-Fairfax
Published: 1999
Total Pages: 0
ISBN-13: 9781567998658
DOWNLOAD EBOOKFrom well-known nutritionist Dr. Myles H. Bader, aka "The Wizard of Food", comes the ultimate household reference guide. Thousands of fascinating and useful facts cover all kinds of foods and beverages, chef's secrets for making delicious meals, nutritionally sound food choices, up-to-date information about vitamins and minerals, tips for smarter supermarket shopping, advice on kitchen clean-up, and much more.
Author: Myles Bader
Publisher: Reader's Digest Association
Published: 2000
Total Pages: 612
ISBN-13: 9780762103010
DOWNLOAD EBOOKMore usable food facts and household hints than any single book ever published.
Author: Myles H. Bader
Publisher: Friedman-Fairfax
Published: 1994-10
Total Pages: 640
ISBN-13: 9781567998771
DOWNLOAD EBOOKAuthor: Myles H. Bader
Publisher: Strategic Book Publishing
Published: 2010-02
Total Pages: 763
ISBN-13: 160911017X
DOWNLOAD EBOOKTHIS IS NOT A COOKBOOK! This food encyclopedia is the number one kitchen and cooking reference book in the United States and Canada and has sold over 3 million copies. The book contains thousands of food secrets from chefs and grandmothers worldwide; you don't want to cook or bake any food before looking inside to see what fact or tip may make the dish perfect. It took over 19 years to compile all the secrets in the Wizard of Food's encyclopedia, most of which will not be found in any other book. Why you need to know the age of an egg when baking Why you need to put wine corks in your beef stew The reason cottage cheese is stored upside down How to choose a steak by looking at the color of the fat How to de-gas beans Why you cook a turkey upside down Why you never put cold butter in a microwave How to fry foods without the foods absorbing a lot of fat How to preserve fresh herbs with your breath
Author: Myles H. Bader
Publisher:
Published: 1998
Total Pages: 629
ISBN-13:
DOWNLOAD EBOOKAuthor: Myles Bader
Publisher: Friedman-Fairfax
Published: 2000
Total Pages: 444
ISBN-13: 9781586630003
DOWNLOAD EBOOKGuide to making your own household products, such as disinfectant, carpet cleaner, jewelry polish, bath beads, deodorant, mouthwash, play dough, glue, drain cleaner, mosquito repellent, air freshener, and more.
Author: Julie Van Rosendaal
Publisher: Rodale
Published: 2004-01-01
Total Pages: 188
ISBN-13: 9781579549442
DOWNLOAD EBOOKPresents low-fat renditions of favorite cookie recipes, including such treats as triple chocolate chunk cookies and cheesecake brownies, as well as tips on low-fat baking, guides to incredients, and nutritional strategies.
Author: Myles Bader
Publisher: Friedman-Fairfax
Published: 2000-04
Total Pages: 388
ISBN-13: 9781567999457
DOWNLOAD EBOOKNew from respected nutritionist and best-selling author Dr. Myles Bader comes this unique handbook, the first ever devoted solely to liquids. From water to soft drinks and from soups to sauces, this is an encyclopedic guide to the liquids we cook with and consume, and it provides up-to-date information and common sense advice, as well as one hundred world-class recipes for beverages, stocks, stews, and more.
Author: Josh Chetwynd
Publisher: Rowman & Littlefield
Published: 2012-05-01
Total Pages: 179
ISBN-13: 0762785292
DOWNLOAD EBOOKSometimes it’s neither art nor science that serves as the origins of the everyday kitchen and food items that we take for granted today. Sometimes, as Josh Chetwynd shows us in How the Hot Dog Found Its Bun, some of our greatest culinary achievements were simply by-products of “damned good luck.” In How the Hot Dog Found Its Bun, Josh explores the origins of kitchen inventions, products, and foodstuff in seventy-five short essays that dispel popular myths and draw lines between food facts and food fiction. Josh’s charming text combined with simple line illustrations makes this an excellent gift and go-to source book for all food and trivia buffs.