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Author : Karen Farrington
Publisher : Booksales
Page : 102 pages
File Size : 55,6 Mb
Release : 1999
Category : Cooking
ISBN : 185868711X
Here is a comprehensive guide to two essential culinary ingredients.
Author : Brenda Jackson,Penguin Books Staff,Ronald L McDonald
Publisher : HP Trade
Page : 128 pages
File Size : 42,8 Mb
Release : 1991-07-09
Category : Electronic
ISBN : 0895868547
Author : Karen Farrington
Publisher : Unknown
Page : 96 pages
File Size : 51,7 Mb
Release : 2003-07
Category : Electronic
ISBN : 0756765455
Olive oil, palm oil, nut oil, balsamic vinegar, fruit vinegar, rice vinegar, wine vinegar -- there have never been so many types of oils and vinegars readily available. Oils and vinegars are not only essential ingredients for Italian, French, Chinese, and Indian dishes, but for many cuisines around the world. It is now known that much can be done with these versatile ingredients. This book explores the wide range of possibilities, covering such areas as: -- History and production processes of oils and vinegars-- Their many culinary, cosmetic, and household uses-- The health properties of each variety-- Advice on combining oil and vinegar Illustrated with over 90 full-color photographs, this volume reveals the potential of both ingredients and will inspire you to buy and try unfamiliar oils and vinegars with confidence and incorporate them into your cookery and lifestyle in exciting and adventurous new ways.
Author : Ursula Ferrigno
Publisher : Ryland Peters & Small
Page : 0 pages
File Size : 54,8 Mb
Release : 2014-10-09
Category : Cooking
ISBN : 1849755752
This sumptuously illustrated book provides the reader with an in-depth study of speciality oils and vinegars and offers up recipes and tips for how to season and cook with them. Along the dry, rocky coast of the Mediterranean Sea, olive orchards and vineyards stretch inland from Spain, France, Italy, Greece, Turkey and North Africa. Olive cultivation is not just limited to the ‘Old World’, though. Olive groves also thrive in the warmer climates of Northern California, South Africa, Mexico and New Zealand’s North Island. Colors range from green to golden yellow, the aromas are nearly as varied and complex as wine. Just as with any ingredients in cooking, the flavors must complement each other, bring out the subtleties by layering with other notes of sweet, bitter, acid and salty flavorings. Nut oils, although less prevalent, also feature in Mediterranean and European cooking. These vary in hue from light browns of hazelnut and walnut to the distinctive green of pistachio oil. Alongside olive and other culinary oils, vinegar is a must-have. Derived from the fermentation of alcohol-based beverages, such as red and white wines, Sherry, Champagne, malt cider and grain alcohols, vinegars have been used for centuries to flavor and preserve foods. Specialty vinegars provide a wide range of flavors. Those that are wine-based may call out the grape varietals from which they are made, such as Pinot Noir or Merlot, and simple red and white wine vinegars are often infused with fresh herbs and fruits.
Author : Natalie Scott
Publisher : Pelican Publishing
Page : 120 pages
File Size : 51,5 Mb
Release : 1965
Category : Cooking, American
ISBN : 1455605182
Author : Mary Trewby
Publisher : HP Trade
Page : 124 pages
File Size : 50,7 Mb
Release : 1989
Category : Cooking
ISBN : 089586813X
Author : Alison Boteler
Publisher : Quarry Books
Page : 256 pages
File Size : 48,6 Mb
Release : 2009-01-01
Category : Cooking
ISBN : 9781616735364
Building on the concept of The Spaghetti Sauce Gourmet and The Gourmet’s Guide to Cooking with Wine, this book shows how to use beer, ale, stouts, ciders, and nonalcoholic brews such as ginger and root beer as a convenience ingredient that will add nuanced flavor and earthy flair to your cooking and baking repertoire. Why? Beer, like wine, is versatile. It can be used with nearly every type of food. Use it to marinate meats, flavor stews, punch up sauces for fish, chicken, pasta, vegetables, and take desserts from standard to savvy.
Author : Alison Boteler
Publisher : Unknown
Page : 238 pages
File Size : 41,8 Mb
Release : 2008
Category : Cooking (Wine)
ISBN : 1616734701
Author : Liet. - Nathaniel Newnham-Davis
Publisher : Applewood Books
Page : 338 pages
File Size : 44,9 Mb
Release : 2008
Category : Travel
ISBN : 9781429012669
Lt. Col. Nathaniel Newnham-Davis's 1908 guide provided readers of the day with information on the best dining places in France, Belgium, Italy, Germany, Spain, Russia, Greece, and Sweden, among other countries.
Author : Dwayne Ridgaway
Publisher : Quarry Books
Page : 240 pages
File Size : 42,8 Mb
Release : 2010-01-01
Category : Cooking
ISBN : 9781616734794
Building on the concept of The Gourmet’s Guide to Cooking with Wine and The Gourmet’s Guide to Cooking with Beer, this fully illustrated book shows how to use chocolate as the ultimate convenience ingredient that will add big impact to your cooking and baking repertoire. Why? Chocolate is versatile. It can be used with many different types of food. Use it to add variety and flavor to ordinary dishes. Add chocolate and you instantly add class to the most humble fare. With more than 150 recipes for savory dishes and inspired desserts—all featuring chocolate—you’ll never look at a candy bar the same way again.
Author : Dwayne Ridgaway
Publisher : Quarry Books
Page : 240 pages
File Size : 47,6 Mb
Release : 2011-01-19
Category : Cooking
ISBN : 9781610581011
Caution: Cooking with liquor and other spirits can be intoxicating! Adding liquors and spirits into simple dishes is the ultimate way to add potent flavor and subtle flair. Most people already have a well-stocked liquor cabinet, and anything from anise to whiskey can be splashed into a marinade, incorporated into a soup, or baked into a rich dessert. The Gourmet’s Guide to Cooking with Liquors andSpirits will take your cooking from everyday to elegant. Try one of these recipes tonight! Mojito Vinaigrette Lump Crab Cakes with Basil and Kaffir Lime Vodka Aioli White Chicken Chile with Cilantro and Whiskey Beef Tenderloin Steaks with Blackberry Brandy Sauce Grilled Vegetables with Anisette and Balsamic Vinegar Curaçao Rum Cake Irish Crème Pudding with Candied Cashews
Author : MS. George Rapitis,Ms. Rapitis
Publisher : AuthorHouse
Page : 34 pages
File Size : 52,5 Mb
Release : 2008-10
Category : Cooking
ISBN : 9781434377692
"In this book we will touch upon delicious recipes that can improve foodservice quality as well as how to present food in a manner which is very eye appealing ..."--Back cover
Author : Georgiana Hill
Publisher : Unknown
Page : 160 pages
File Size : 44,9 Mb
Release : 1859
Category : Electronic
ISBN : OXFORD:600070603
Author : Gourmet,Old epicure
Publisher : Unknown
Page : 120 pages
File Size : 48,6 Mb
Release : 1859
Category : Cooking (Rabbit meat)
ISBN : NLS:V000584291
Author : Georgiana Hill
Publisher : Read Books Ltd
Page : 80 pages
File Size : 47,8 Mb
Release : 2013-04-16
Category : Cooking
ISBN : 9781447482062
This book contains an excellent collection of recipes using rabbit. From soups to curries, there are a wide variety of dishes available, making a great addition to any amateur or professional chef's bookshelf.