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| Author | : Carol Bowen |
| Publisher | : Grub Street Cookery |
| Total Pages | : 160 |
| Release | : 2008-04-16 |
| Genre | : Cooking |
| ISBN | : 1910690694 |
This is not only a basic recipe book. It is also an essential guide and handy reference to the three major types of ovens on the market. If you are thinking of buying a microwave, or have bought one and want to get the best from it, you need this book.
| Author | : Annette Yates |
| Publisher | : Right Way |
| Total Pages | : 157 |
| Release | : 2013-02-07 |
| Genre | : Cooking |
| ISBN | : 0716023474 |
This fully revised and updated edition of The Combination Microwave Cook has over 100 recipes - from simple snacks, vegetable, vegetarian, meat, fish and poultry dishes, to sweet and savoury bakes and pastries - all developed to make full use of these ultra modern appliances. Combine the well-known advantages of microwaves with the traditional crisp, golden finish which makes dishes so appetising. Imagine crisp, flaky pastry, golden-brown gratin and baked pasta dishes, main dishes, cakes and desserts, all cooked (and browned) in a fraction of the conventional cooking time.
| Author | : Carol Bowen |
| Publisher | : Basic Basics Series |
| Total Pages | : 0 |
| Release | : 2014-07-19 |
| Genre | : Cookbooks |
| ISBN | : 9781909808072 |
The original edition of this best-selling handbook was published in 1988 and has never been out of print. It has now been entirely revised and updated for today's new higher-powered machines. This is THE essential guide and handy reference book for microwaves, combination microwaves and convection microwaves. It is NOT a recipe book; it provides an A-Z guide on how to plan, prepare and cook over 200 everyday foods on easy to read tables with settings and timings. Got a whole sea bass to cook? Look it up and you'll know precisely at what temperature (for the combination oven), at what setting (for a microwave) and for how many minutes. The book is divided into sections for fish & shellfish, poultry & game, meat, vegetables, pasta & rice, eggs & cheese, grains, nuts & pulses, sauces, fruit & puddings, breads, cakes & sweets, savouries, drinks and essential foods & ingredients. This book is one of Grub Street's best-selling The Basic Basics series, with previous titles The Basic Basics Jams Preserves and Chutneys Handbook, The Basic Basics Home Freezing Handbook, The Basics Basics Baking Handbook, The Basic Basics Soups Handbook, The Basic Basics How to Cook from A-Z, and The Basic Basics Pressure Cooker Cookbook.
| Author | : Robin Donovan |
| Publisher | : Callisto Media, Inc. |
| Total Pages | : 263 |
| Release | : 2018-01-09 |
| Genre | : Cooking |
| ISBN | : 1939754755 |
Master the art of convection cooking with the comprehensive guide from The Complete Convection Oven Cookbook From juicy meats to flaky pastries, your convection oven is the perfect solution for cooking food evenly and fast. But figuring out how to use your oven and what recipes to make in it can be tricky. The Complete Convection Oven Cookbook teaches home chefs everything they need to know to master the art of convection cooking. With over 75 recipes, resources for all types of convection ovens, and menu-planning tips, this convection oven cookbook is your best reference for cooking with convection. More than just a convection oven cookbook, The Complete Convection Oven Cookbook includes: A User-Friendly Guide providing special techniques and advice on how to calibrate your oven's unique temperature Recipe Adaptations adapting traditional oven recipes to suit convection cooking, this convection oven cookbook is suitable for built-in models, countertop models, toaster ovens, and halogen ovens Over 75 Recipes serving American family favorites, international classics, and holiday hits for the ultimate convection oven cookbook Time and Temperature Chart for cooking various foods with the right time and temperature Tips from planning a holiday menu to defrosting and cooking frozen food Recipes in this convection oven cookbook include: Pecan Sour Cream Coffee Cake with Chocolate Swirl, Maple-Glazed Brussels Sprouts, Oven-Fried Fish & Chips, Spinach & Feta Stuffed Chicken Breasts, Garlic Roast Beef with Red Wine Gravy, Flaky Buttermilk Biscuits, and much more! Become a fan of perfectly cooked food with The Complete Convection Oven Cookbook.
| Author | : Carol Bowen |
| Publisher | : Southwater |
| Total Pages | : 0 |
| Release | : 2018-04-30 |
| Genre | : Microwave cooking |
| ISBN | : 9781840388084 |
How to get the best out of your microwave: techniques, tips and 160 step-by-step recipes.
| Author | : Richard G. Carter |
| Publisher | : Cambridge University Press |
| Total Pages | : 843 |
| Release | : 2018-04-12 |
| Genre | : Technology & Engineering |
| ISBN | : 0521198623 |
Get up-to-speed on the theory, principles and design of vacuum electron devices.
| Author | : V. J. Urick |
| Publisher | : John Wiley & Sons |
| Total Pages | : 488 |
| Release | : 2015-02-06 |
| Genre | : Technology & Engineering |
| ISBN | : 1119029805 |
A comprehensive resource to designing andconstructing analog photonic links capable of high RFperformance Fundamentals of Microwave Photonics provides acomprehensive description of analog optical links from basicprinciples to applications. The book is organized into fourparts. The first begins with a historical perspective of microwavephotonics, listing the advantages of fiber optic links anddelineating analog vs. digital links. The second section coversbasic principles associated with microwave photonics in both the RFand optical domains. The third focuses on analog modulationformats—starting with a concept, deriving the RF performancemetrics from basic physical models, and then analyzing issuesspecific to each format. The final part examines applications ofmicrowave photonics, including analog receive-mode systems,high-power photodiodes applications, radio astronomy, and arbitrarywaveform generation. Covers fundamental concepts including basic treatments ofnoise, sources of distortion and propagation effects Provides design equations in easy-to-use forms as quickreference Examines analog photonic link architectures along with theirapplication to RF systems A thorough treatment of microwave photonics, Fundamentals ofMicrowave Photonics will be an essential resource in thelaboratory, field, or during design meetings. The authors have more than 55 years of combined professionalexperience in microwave photonics and have published more than 250associated works.
| Author | : Carol Bowen |
| Publisher | : |
| Total Pages | : 160 |
| Release | : 1988 |
| Genre | : Microwave cooking |
| ISBN | : 9780948817229 |
| Author | : Min Zhang |
| Publisher | : CRC Press |
| Total Pages | : 555 |
| Release | : 2017-07-12 |
| Genre | : Technology & Engineering |
| ISBN | : 1498753876 |
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The book’s chapters are clustered around major themes including drying processes and technologies, drying of specific vegetable products, properties during vegetable drying, and modeling, measurements, packaging & safety. Specifically, the book covers drying of different parts and types of vegetables such as mushrooms and herbs; changes to the properties of pigments, nutrients, and texture during drying process; dried products storage; nondestructive measurement and monitoring of moisture and morphological changes during vegetable drying; novel packaging; and computational fluid dynamics.
| Author | : Carolyn Humphries |
| Publisher | : Robinson |
| Total Pages | : 208 |
| Release | : 2015-11-19 |
| Genre | : Cooking |
| ISBN | : 147213561X |
This book will give you the knowledge and confidence to creat complete meals for every time of day and occasion - quickly. It will also teach you how to bake great cakes and breads, and make simple snacks and side dishes. Many meals are complete in their own right or have different elements that can be cooked one after the other (food needs to 'rest' before serving so this is quite possible and still keeep it all hot.). But it can be used alongside your conventional hob. You may, for instance, want to quickly boil some rice or pasta to accompany a delicious meat, fish, chicken or vegetable main course in the combi. You can also use ti as a conventional microwave, grill or convection oven.
