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Author : Louis Pullig De Gouy
Publisher : Unknown
Page : 1256 pages
File Size : 43,7 Mb
Release : 1948
Category : Cookery
ISBN : LCCN:48002786
Author : Susan Mallery
Publisher : Harlequin
Page : 272 pages
File Size : 44,6 Mb
Release : 2013-08-27
Category : Cooking
ISBN : 9780373892815
Two local Fool's Gold chefs have been tasked with putting together a cookbook of the town's favorite recipes, and readers can watch the two flirt, cook, and fall in love while cooking all of Fool's Gold's favorites themselves.
Author : Annie Sharman
Publisher : Unknown
Page : 264 pages
File Size : 51,6 Mb
Release : 2013
Category : Cooking
ISBN : 1742573746
The Green and Gold Cookery Book was first compiled in 1923 as a fundraising initiative of King's College (now King's Campus, Pembroke School, South Australia). In 1999 Pembroke School celebrated 25 years since its foundation and the 75th anniversary of King's College. This updated edition of the book is published in acknowledgement of those milestone events and comes with a hard cover and deckled edging.
Author : Washburn-Crosby Co
Publisher : Franklin Classics Trade Press
Page : 70 pages
File Size : 52,8 Mb
Release : 2018-11-08
Category : Electronic
ISBN : 0344894096
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Kerry Gold
Publisher : Unknown
Page : 0 pages
File Size : 44,8 Mb
Release : 2014-04-22
Category : Cooking
ISBN : 0991858875
From Western Canada's legendary restaurant chain, a cookbook that the whole family can enjoyProduced in celebration of White Spot's 85th anniversary, the White Spot Cookbook will be an engaging, visually-rich collection of recipes, memories and memorabilia, designed toshowcase the legacy of one of BC's most enduring brands. The book will convey the spirit ofthe legendary restaurant, conveying White Spot's evolution from a single drive-in location in 1928 to a modern family restaurantwith more than 65 locations in two provinces.Beautifully designed, the book will take readers on a journey through the restaurant'shistory, showcasing White Spot's enduring commitment to serving the finest, freshest food to people of all ages.
Author : Rozanne Gold
Publisher : Unknown
Page : 344 pages
File Size : 49,6 Mb
Release : 2003-10
Category : Cooking
ISBN : UCSC:32106018015294
This comprehensive volume contains the very best recipes from Gold's award-winning 1-2-3 cookbook series, featuring exquisitely simple dishes, each made with only three ingredients.
Author : Louis P. De Gouy
Publisher : Courier Dover Publications
Page : 436 pages
File Size : 44,7 Mb
Release : 2018-09-12
Category : Cooking
ISBN : 9780486834788
Thick and thin, hot and cold, complex and simple — here are soups for every appetite and occasion. A master chef and co-founder of Gourmet magazine presents more than 700 outstanding recipes for bisques, chowders, consommés, and other soups.
Author : Louis P. De Gouy
Publisher : Courier Dover Publications
Page : 498 pages
File Size : 51,8 Mb
Release : 2021-05-19
Category : Cooking
ISBN : 9780486847849
An invaluable addition to the shelf of any chef with an interest in bread, this book includes over 500 recipes for baking powder biscuits, plain and sweet breads, buns, muffins, gingerbread, popovers, scones and much more.
Author : Rozanne Gold
Publisher : Bloomsbury Publishing USA
Page : 148 pages
File Size : 52,6 Mb
Release : 2006-10-03
Category : Juvenile Nonfiction
ISBN : 9781582347356
"More than 125 recipes, how-to tips, and illustrated for kids."--From source other than the Library of Congress
Author : Nuit Regular
Publisher : Penguin
Page : 505 pages
File Size : 53,6 Mb
Release : 2020-10-20
Category : Cooking
ISBN : 9780735236424
WINNER of the 2021 IACP Cookbook Awards, International Cookbooks GOLD WINNER of the 2021 Taste Canada Awards, Regional/Cultural Cookbooks A journey through northern Thailand in 120 authentic recipes with stunning location photography. Nuit Regular offers the unique flavours of northern Thai food in a stunning collection of authentic recipes, essays, and location photography. Inspired by the ingredients and aromas of growing up in northern Thailand, Nuit learned to cook in her mother's kitchen. Cooking food with ingredients from the market or family garden, this cookbook is a reflection of Nuit's life in Thailand and her passion for cooking and sharing Thai cuisine with others. Kiin, which means "eat" in Thai, transports readers to northern Thailand on a journey to discover the ingredients, markets, and culture that inform all of the recipes. A Thai meal rarely has just one dish--and you will have plenty of recipes to cook and share in the traditional Thai style--a tableful of brightly coloured dishes that the whole family can pass around and enjoy. The recipes, including Steamed Chicken Dumplings, Vegetarian Golden Bags, Spicy and Sour Soup with Shrimp and Tom Yum Paste, Northern Beef Curry, Young Green Jackfruit Curry, Rice Vermicelli Noodles with Barbecue Pork, Five Spice Chicken with Egg, Papaya Salad, and Mango Sticky Rice, are a glimpse into the wonders of northern Thai food.
Author : Massimo Bottura
Publisher : Phaidon Press
Page : 0 pages
File Size : 52,7 Mb
Release : 2017-11-06
Category : Cooking
ISBN : 0714875368
Massimo Bottura, the world's best chef, prepares extraordinary meals from ordinary and sometimes 'wasted' ingredients inspiring home chefs to eat well while living well. 'These dishes could change the way we feed the world, because they can be cooked by anyone, anywhere, on any budget. To feed the planet, first you have to fight the waste', Massimo Bottura Bread is Gold is the first book to take a holistic look at the subject of food waste, presenting recipes for three-course meals from 45 of the world's top chefs, including Daniel Humm, Mario Batali, René Redzepi, Alain Ducasse, Joan Roca, Enrique Olvera, Ferran & Albert Adrià and Virgilio Martínez. These recipes, which number more than 150, turn everyday ingredients into inspiring dishes that are delicious, economical, and easy to make.
Author : John Gorham,Liz Crain
Publisher : Sasquatch Books
Page : 288 pages
File Size : 43,6 Mb
Release : 2017-08-15
Category : Cooking
ISBN : 9781632171030
If you love brunch, you'll love this collection of bold and flavorful brunch recipes from Portland's Tasty restaurants. Headed up by chef John Gorham, Tasty n Sons and Tasty n Alder reinvented the brunch scene (and then every eating hour after that) with these supremely satisfying dishes now available for home cooks in Hello! My Name Is Tasty! First, throw away your pick-an-egg, pick-a-toast idea of brunch. Next, reconsider what to eat (and drink) every hour of the day. Hello! My Name Is Tasty! will heat up your home kitchen with satisfy-all-cravings global diner favorites like Bim Bop Bacon and Eggs and Monk’s Carolina Cheesesteak. The food has strong roots in the American Southeast, where Gorham earned his culinary stripes but tastes from Asia, the Middle East, and Latin America also have a strong standing. Welcome to the ever-expanding world of John Gorham’s appetites. If you get thirsty, stir up something adventurous like a Dim Summore Bloody Mary or a Grown-Ass Milkshake.
Author : Abra Berens
Publisher : Chronicle Books
Page : 452 pages
File Size : 49,5 Mb
Release : 2021-10-26
Category : Cooking
ISBN : 9781797207155
As featured in Epicurious, Modern Farmer, Refinery29, Shape, Plated, Eater, Food52, Midwest Living, Bon Appetit, MindBodyGreen, The Infatuation, Associated Press, On the Menu and NPR's The Splendid Table. Make grains the easiest, healthiest, and most exciting stars on your table. Grist is the only grain and legume cookbook you need. Abra Berens, a James Beard semifinalist for Outstanding Chef: Great Lakes and the author of Ruffage, shares more than 300 recipes and variations, plus substantial reference information to help you discover the next great grain. Grist includes more than 125 recipes for 29 different types of grains, legumes, and seeds that, in combination with vegetables and lean proteins, are the stars of the healthiest, most variable, and most satisfying meals—many of them gluten free. New and seasoned home cooks will want to reference this guide to start building a repertoire of approachable, big-on-flavor recipes. Home cooks will be attracted to the reference quality of the book, its beauty (more than 100 photos and 30 illustrations) and heft (125 recipes + 300 variations = 448 pages), as well as the great writing, relatable voice, author authority, unique recipe style, extensive variations, and gorgeous photography and illustrations. THIS IS THE A TO Z OF GRAINS, BEANS, AND LEGUMES: The content is deep and authoritative, but also wide-ranging, with information and recipes for 29 different grains, legumes, and seeds: Amaranth, Barley, Black-Eyed Peas, Buckwheat, Bulgur, Chickpeas, Common Beans, Corn, Cowpeas, Crowder Peas, Farro, Fava Beans, Field Peas, Fonio, Freekeh, Legumes, Lentils, Lima Beans, Millet, Oats, Quinoa, Rice, Sorghum, Split Peas, Soy Beans, Teff, Tiny Seed Grains, and Wheat Berries. REFERENCE BOOK: Organized by type of grain/legume/seed, each chapter offers authoritative info and tips that home cooks can use to deepen their knowledge of ingredients and broaden their repertoire of techniques. The recipes are simple, are generally quick to prepare, and use ingredients that are easy to find or often already in people's pantries. FOLLOW UP ON SUCCESS: Ruffage by Abra Berens was named a Best Cookbook for Spring 2019 by the New York Times and Bon Appétit, was a 2019 Michigan Notable Book winner, and was nominated for a 2019 James Beard Award. Here's some strong praise for Ruffage: "Things in my kitchen have changed since Ruffage arrived. This organized, easygoing guide to 29 vegetables offers a few cooking methods for each one, supplemented by several variations.” —Kim Severson, New York Times "[RUFFAGE] is a total classic in the making."—Christina Chaey, associate editor, Bon Appétit "Crammed with exciting ideas that encourage creativity, this lively book will quickly become an essential item in the home cook's library."—Library Journal (starred review)
Author : Rozanne Gold
Publisher : Little Brown
Page : 253 pages
File Size : 40,7 Mb
Release : 1999
Category : Cooking
ISBN : 0316310131
Winner of the prestigious James Beard Award, this cookbook is geared to the eating habits of a new generation for whom the "grazing craze" has become a way of life. of color photos. Line drawings throughout.
Author : Mark Diacono
Publisher : Hardie Grant Publishing
Page : 545 pages
File Size : 45,8 Mb
Release : 2021-04-15
Category : Cooking
ISBN : 9781787136427
Guild of Food Writer’s Awards, Highly Commended in ‘Specialist Subject Cookbook’ category (2022) André Simon Awards shortlisted (2022) "A beautiful book, and one which makes me want to cultivate my garden just as much as scurry to the kitchen." — Nigella Lawson "At its core this book is about cooking, but it's an essential and valuable resource for folk who love to grow their own herbs and cook. Sorted by individual herbs with detailed notes on how to grow and use them, it's going to be a book I will turn to a lot over the years." — Nik Sharma Herb is a plot-to-plate exploration of herbs that majors on the kitchen, with just enough of the simple art of growing to allow the reader to welcome a wealth of home-grown flavours into their kitchen. Author Mark Diacono is a gardener as well as a cook. Packed with ideas for enjoying and using herbs, Herb is much more than your average recipe book. Mark shares the techniques at the heart of sourcing, preparing and using herbs well, enabling you to make delicious food that is as rewarding in the process as it is in the end result. The book explores how to use herbs, when to deploy them, and how to capture those flavours to use when they might not be seasonally available. The reader will become familiar with the differences in flavour intensity, provenance, nutritional benefits and more. Focusing on the familiars including thyme, rosemary, basil, chives and bay, Herb also opens the door to a few lesser-known flavours. The recipes build on bringing your herbs alive – whether that’s a quickly swizzed parsley pesto when short of time on a weekday evening, or in wrapping a crumbly Lancashire cheese in lovage for a few weeks to infuse it with bitter earthiness. With a guide to sowing, planting, feeding and propagating herbs, there are also full plant descriptions and their main culinary affinities. Mark then looks at various ways to preserve herbs including making oils, drying, vinegars, syrups and freezing, before offering over 100 innovative recipes that make the most of your new herb knowledge.