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Author: Sarah Svien
Publisher: Bay Street Communications
Published: 2005-11
Total Pages: 98
ISBN-13: 1411660315
DOWNLOAD EBOOKA set of recipes and techniques to introduce you to the freezer bag cooking style of outdoor cooking. The recipes and techniques within apply to most outdoor sports where hearty, healthy, leightweight and fun food is a welcome departure from traditional outdoor cooking.
Author: Thomasina Miers
Publisher: Hodder & Stoughton
Published: 2011-11-24
Total Pages: 373
ISBN-13: 144473220X
DOWNLOAD EBOOKIf you love having friends and family round for dinner or simply rustling up fresh, fast food, Mexican cooking is fun, fantastic and full of flavour. One of its brightest stars, Wahaca chef and food writer Thomasina Miers shares the recipes she has gathered since she first fell in love with the country aged 18, reinventing the classics with accessible ingredients to demonstrate how exciting and delicious traditional Mexican food can be. Whether you're looking for street snacks full of punch, rich, hearty stews, or sensational, spicy wraps, Thomasina's Mexican Food Made Simple is bursting with recipes you'll want to eat and share: soft corn tacos and tostados; little cheesy things (Quesadillas); a great Mexican chille con carne; Grilled Seabass or succulent Lamb Chops with homemade salsas and tortilla chips; and to finish churros with chocolate sauce. The book features vibrant food photography throughout, and step-by-step guides to folding the perfect burrito, eating a taco (no knives and forks allowed), making a sizzling table salsa, and much more. And with Thomasina's guide to the world's hottest Chillis, ingenious cheats, and helpful menu planner, Mexican Food Made Simple has everything you need to put together a fantastic Mexican feast at home.
Author: Judy Joo
Publisher:
Published: 2024-08-20
Total Pages: 0
ISBN-13: 9781836001577
DOWNLOAD EBOOKKorean-American chef Judy Joo brings Korean food to the masses, proving that it's fun and easy to prepare at home. Joo turns exotic dishes into over 100 accessible, original and delicious recipes, ranging from well-loved and popular dishes such as kimchi, sweet potato noodles (japchae), beef and vegetable rice bowl (bibimbap), and Korean Fried Chicken, to more creative, less traditional recipes like Spicy Pork Belly Cheese Steak, Krazy Korean Burgers, and Fried Fish with Kimchi Mayo and Sesame Mushy Peas. With chapters devoted to sauces, desserts, and drinks as well as a detailed list for stocking a Korean pantry, this is a beautiful and comprehensive guide to Korean food and flavours.
Author: Jason Logsdon
Publisher: Createspace Independent Publishing Platform
Published: 2012
Total Pages: 0
ISBN-13: 9781481063319
DOWNLOAD EBOOKAre you interested in molecular gastronomy and modernist cuisine but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cuisine and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!
Author: Curtis Stone
Publisher: Random House Australia
Published: 2015-04
Total Pages: 306
ISBN-13: 0857981862
DOWNLOAD EBOOK"This collection is a celebration of the dishes that I absolutely love to make at home, from savouring their aromas while they cook right through to sharing them with the special people in my life." For internationally known chef Curtis Stone, cooking is a pleasurable journey, not just a destination. In this wonderful book featuring 130 of his favorite dishes, Curtis inspires us to turn meal preparation into a joy rather than a chore through delicious recipes, mouthwatering photographs, and handy make-ahead tips. He also shares plenty of heartwarming, personal stories from time spent in his kitchen and around the table with family and friends, reminding us that good food and a good life are intrinsically intertwined. His go-to recipes include- Light meals- Roasted Beetroot and Quinoa Salad with Goat Cheese, Fennel, and Pecans; Weeknight Navy Bean and Ham Soup; Pork Burger with Spicy Ginger Pickles Scene-stealing dinners- Porcini-Braised Beef with Horseradish Mascarpone, Herb-Crusted Rack of Lamb with Fennel; Potato and Zucchini Enchiladas with Habanero Salsa Family-style sides- Pan-Roasted Brussels Sprouts with Chorizo; Butternut Pumpkin with Sage and Brown Butter, Cheddar-and-Corn Cream Biscuits Sweet treats- Cherry-Amaretto Lattice Pie; Rum Pound Cake with Lime Glaze; Chilled Yellow Watermelon Soup with Summer Berries Favourite breakfasts- Crepes with Homemade Ricotta and Maple-Cumquat Syrup; Smoked Salmon Omelette with Goat Cheese and Beetroot Relish; Maple Bran Madeleines Satisfying snacks- Popcorn with Bacon and Parmesan; Bruschetta with Spring Pea Pesto and Burrata; Chocolate Hazelnut Milkshake; and many more Good Food, Good Life brings back the pleasure of cooking and the wonder of connection into your home.
Author: Leah Itsines
Publisher: Allen & Unwin
Published: 2022-08-30
Total Pages: 384
ISBN-13: 1761185063
DOWNLOAD EBOOKNo restrictions or calorie counting, just wildly delicious recipes and simple ways to organise yourself to cook and eat well, by the cofounder of the BARE Guides. 'Buckle in for some seriously delicious, nutritious and incredibly satisfying food that is healthy but doesn't compromise on taste - ever!' Leah Itsines comes from a big Greek family where food is always at the forefront of every gathering. But it's no secret she also lives and breathes healthy eating and a lifestyle that supports wellbeing. How do you combine a love of food with a healthy lifestyle? You make Good Food Made Simple. If you don't feel confident in the kitchen, or you've had a 'bad' relationship with food, this is the book to ease you back to balanced and realistic eating that is satisfying and fun. Begin with meal prep hacks and money-saving tips to get organised, learn how to make some mean marinades that will make life simply delicious, then move through over 100 killer recipes from The Lighter Side, Quick & Delicious to Itsines Family Favourites and - for something a bit special - The Entertainer. Good Food Made Simple is your gateway to getting comfortable in the kitchen, being kind to your body and having some fun. Food wasn't meant to be hard.
Author: Anna Thomas
Publisher: W. W. Norton & Company
Published: 2009-09-21
Total Pages: 529
ISBN-13: 0393347583
DOWNLOAD EBOOKWinner of the James Beard Foundation Book of the Year, Healthy Focus: delicious recipes for vegetarian soups from the author of "the most influential cookbooks in the history of modern vegetarian cuisine" (Chicago Sun-Times). Anna Thomas’s Vegetarian Epicure cookbooks have sold millions of copies and inspired generations. Now she describes her love affair with the ultimate comfort food. "From my kitchen to yours," Thomas says, "here are the best soups I’ve ever made." Her wonderfully creative recipes make use of fresh, seasonal produce—try black bean and squash soup in the fall, smoky eggplant soup in midsummer, or seductively perfumed wild mushroom soup for Christmas. Silky puree or rib-sticking chowder—each recipe has room for variation, and nearly all are vegan-friendly. Love Soup also provides recipes for breads, hummus, pesto, salads, and homey desserts—and simple menus that put soup at the heart of the meal. Throughout, Thomas offers expert advice on shopping, seasoning, tasting, becoming a cook. With soups that delight and nourish, Thomas invites us all into the kitchen, to the most old-fashioned food and the newest, to the joy and good sense of home cooking.
Author: Michel Nischan
Publisher: Chronicle Books
Published: 2012-11-16
Total Pages: 178
ISBN-13: 1452122695
DOWNLOAD EBOOKAs seen on Oprah! Acclaimed chef Michel Nischan knows that eating well is all about balance, and his beautiful cookbook proves that robust meals can be both healthy and flavorful. Avoiding the high-fat dairy products prevalent in so many cookbooks, he uses vegetable juices and olive oil to achieve the same luscious flavors. Who knew that sweet potatoes make a rich sauce that's fabulous drizzled over coriander-seasoned duck? Or that creamy white bean dip spread on crusty bread could make you forget about butter? And after eating a healthful dinner, it's okay to indulge in a dessert, like Flourless Hazelnut Cake. A chapter on basics provides a solid foundation of stocks and sauces, while the glossary describes how to find and use unusual ingredients. For the good home cook who craves something new and delicious and particularly those who want to eat well while maintaining a heart-healthy diet, it's simply a matter of Taste Pure and Simple.
Author: Jessica Livingood
Publisher:
Published: 2019-05-17
Total Pages: 211
ISBN-13: 9780578510910
DOWNLOAD EBOOKWith 6 out of 10 people in American getting a chronic disease it is time we start addressing the cause of disease. From our family to yours it is time to make food simple.
Author: Frances McCullough
Publisher: Henry Holt and Company
Published: 2014-10-07
Total Pages: 377
ISBN-13: 1466882921
DOWNLOAD EBOOKTwo seasoned food professionals--one a cookbook editor and the other a caterer--match wits here to solve the kitchen dilemme of the '90s: how to serve imaginative, lively food without spending hours fussing or compromising on soul-satisfying flavor. Their solution is just to look to the great cooks--from Julia Child to James Beard to Diana Kennedy--for the simple dishes that are hidden away in even the most complicated cookbooks. They've assembled a treasury of superb recipes that depend on perfectly balanced flavors. The range is broad, from favorite American classics like spoon bread, corn fritters, and the only really delicious oven-fried chicken to exotic new tastes like Moghul Lamb, Bangkok Chicken, and Pasta with Vodka. For each recipe the editors offer tips, variations, suggests, and down-to-earth commentaries about how to work with exciting new ingredients as well as giving their own tried-and-true favorite recipes, simple winners they've cooked for years to great applause. Altogether there are 119 master recipes with 81 variations and 34 Editors' Kitchen recipes, a true culinary gold mine. In their pursuit of the secrets of true flavor, Frances McCullough and Barbara Witt come up with some unusual approaches, rethinking some of our basic ideas about how to prepare roasted chicken and turkey (in a very hot oven), pasta (one method lets it sit in hot water off the flame), and baking potatoes (they're particularly wonderful baked to death). Here you'll find a lot of nitty-gritty information about entertaining, a refresher course on how to make a really good green salad, lists of canapes and tidbit desserts, a collection of quick breads, and microwave notes. In a warm, intimate, encouragingly frank style, McCullough and Witt constantly encourage cooks to improvise by offering a range of variations, to start them experimenting with foods and flavors to develop their own recipes. This is a unique, user-friendly book that works for beginners who are reasonably sophisticated eaters as well as for experienced cooks. It will become the contemporary cook's favorite sourcebook for distinctive food.
