Our Best Recipes
Author | : Lena E. Sturges |
Publisher | : |
Total Pages | : 404 |
Release | : 1970 |
Genre | : Cooking, American |
ISBN | : |
Download Our Best Recipes Book in PDF, ePub and Kindle
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Our Best Recipes PDF full book. Access full book title Our Best Recipes.
Author | : Lena E. Sturges |
Publisher | : |
Total Pages | : 404 |
Release | : 1970 |
Genre | : Cooking, American |
ISBN | : |
Author | : |
Publisher | : |
Total Pages | : 1048 |
Release | : 2004 |
Genre | : Cookbooks |
ISBN | : |
"From the editors of Cook's Illustrated"--Dust jacket.
Author | : Mark Bittman |
Publisher | : Clarkson Potter |
Total Pages | : 1588 |
Release | : 2009-02-25 |
Genre | : Cooking |
ISBN | : 0307482170 |
The author of How to Cook Everything takes you on the culinary trip of a lifetime, featuring more than a thousand international recipes. Mark Bittman traveled the world to bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining. With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible, bringing his distinctive no-frills approach to dishes that were once considered esoteric. Bittman compellingly shows that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and more with easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte. Plus this book is the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. The rest of the world isn't forgotten either. There are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. Shop locally, cook globally–Mark Bittman makes it easy with: • Hundreds of recipes that can be made ahead or prepared in under 30 minutes • Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients • An extensive International Pantry section and much more make this an essential addition to any cook’s shelf The Best Recipes in the World will change the way you think about everyday food. It’s simply like no other cookbook in the world.
Author | : Sara Smith Wells |
Publisher | : |
Total Pages | : 0 |
Release | : 2011 |
Genre | : Mormon cooking |
ISBN | : 9781606419311 |
Includes plastic insert with equivalent measurements and metric conversions.
Author | : Cook's Illustrated |
Publisher | : America's Test Kitchen |
Total Pages | : 1157 |
Release | : 2008-10-01 |
Genre | : Cooking |
ISBN | : 1936493721 |
Recipes don’t have to be fast to be simple—this easy cookbook gives you 250+ recipes that prove building flavor slowly leads to fantastic results with minimal hassle The appeal of cooking food slowly is undeniable; a moderate oven temperature and extended cooking time can build rich, concentrated flavor and yield tender, juicy meat. But when most of us think of dishes that are slow cooking by nature—such as roasts, braises, and stews—we think of an all-day affair requiring constant attention, like something to prepare for a special occasion. But in fact, in many cases just the opposite is true. These dishes are, for the most part, easy. Although they take time, the process is largely unattended, leaving you free to simply walk away. You’ll find all the classic slow-cooked dishes here—dishes where time, slow simmering, and gentle heat work their magic. We promise it’s worth the wait.
Author | : Ceil Dyer |
Publisher | : Chartwell Books |
Total Pages | : 594 |
Release | : 2017-04-15 |
Genre | : Cooking |
ISBN | : 0785835237 |
Hundreds of recipes that have appeared on the backs of packages for decades, withstanding the test of time, include perennial favorites that are simple, easy to prepare, economical, and delicious.
Author | : Fran McCullough |
Publisher | : Houghton Mifflin Harcourt |
Total Pages | : 376 |
Release | : 2006 |
Genre | : Cooking |
ISBN | : 9780618718658 |
The Best of the Best from the Last Decade Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes. Now in The 150 Best American Recipes, two of the food world's most respected professionals pull out all the stops to create the ultimate resource: a can't-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print -- in cookbooks, magazines, newspapers, and even in flyers and on the Internet -- from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks -- they chose the most distinctive. Then came the key step: extensive testing in their own kitchens. If the dish wasn't spectacular, it didn't make the cut. Finally, they pitted their favorites against one another and chose the winners: the very best of the best. In The 150 Best American Recipes, you'll find: Scores of brilliantly simple dishes that are sensationally delicious. The best recipes from the great chefs and cooks of the era, including Jamie Oliver, Thomas Keller, Judy Rodgers, and Alice Waters. Miraculously quick, remarkable everyday dishes that you'll want to make countless times and share with your friends. Holiday dishes that are certain to become instant traditions in your family. Valuable tips and techniques to make all your cooking easier.
Author | : Lucy Lean |
Publisher | : Welcome Books |
Total Pages | : 322 |
Release | : 2011 |
Genre | : Cooking |
ISBN | : 1599621010 |
Made in America: Our Best Chefs Reinvent Comfort Food, features updated classic recipes from the most innovative and remarkable chefs working today. Inspired by turn-of-the-20th century regional American cookbooks, Lucy Lean, former editor of edible LA, has delved through thousands of traditional recipes to define the 100 that best represent America's culinary legacy, and challenged today's leading chefs to deconstruct and rebuild them in entirely original ways. The result is the ultimate contemporary comfort food bible for the home cook and armchair food lover. Each recipe is enhanced with an introduction that includes the background and origin of the dish and a unique profile of the chef who has undertaken it, as well as sumptuous photographs of the dish, chef, and restaurant. Representing the entire United States, chefs have been selected for their accomplishments, talent, and focus on local and sustainable cooking. From Ludo Lefebvre's Duck Fat Fried Chicken to Alain Ducasse's French Onion Soup to Mario Batali's Pappardelle Bolognese to John Besh's Banana Rum Cake, Made in America showcases our favorite dishes as conceived by our finest chefs.
Author | : |
Publisher | : |
Total Pages | : 0 |
Release | : 2009 |
Genre | : Cooking |
ISBN | : 9781933615462 |
Features the editors' picks for the best recipes, offers ways to modify a recipe to create a new dish, presents advice on how to store and purchase food, and makes equipment recommendations.
Author | : Cook's Illustrated |
Publisher | : America's Test Kitchen |
Total Pages | : 3810 |
Release | : 2011-10-01 |
Genre | : Cooking |
ISBN | : 1936493136 |
The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.