Cafe Favourites

Download or read book Caprial's Cafe Favorites written by Caprial Pence and published by . This book was released on 1994 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes for appetizers, soups, sandwiches, salads, main dishes, side dishes, and desserts.

Download or read book Keto Restaurant Favorites written by Maria Emmerich and published by Simon and Schuster. This book was released on 2017-07-11 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Eating [ketogenic] doesn't mean that you have to give up the dishes you love. Instead, Maria shows you how to re-create those recipes, keto-style, ... [answering] the demand for a one-stop cookbook that allows you to ... replicate your favorite restaurant cuisine in your own kitchen"--Amazon.com.

Download or read book Moosewood Restaurant Low-Fat Favorites written by Moosewood Collective and published by Clarkson Potter. This book was released on 2015-08-18 with total page 907 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the low-fat book cooks who care about wholesome, vegetarian-inspired food have been waiting for, with more than 280 recipes that are as delicious and trustworthy as those in the Moosewood Collective's previous books. With fourteen chapters, ranging from savory soups and main course salads to creative side dishes and aromatic Mediterranean and Asian-inspired dishes, fat will not be missed in mouthwatering recipes like Guacamole with Asparagus, Chinese Orzo Vegetable Salad, Spring Vegetable Paella, Indian Potato Pancakes, and Creamy Dairyless Rice Pudding. Along with those creative dishes, there are also low-fat variations on familiar favorites such as Macaroni and Cheese, Shephard's Pie, and Dark Chocolate Pudding. An added bonus: the Moosewood Collective has made sure that the ingredients used in the recipes throughout the book are easily found in most well-stocked supermarkets. Along with nutritional and glossary guides that provide explanations of nutritional terms, instructions for how to glean the information you need from nutrition labels, a brief overview of vitamins and minerals, and guides to ingredients and cooking techniques, the Collective also offers tips and ideas for sustaining a low-fat lifestyle. They bake rather than fry, replace high-fat ingredients with healthy substitutes (no artificial ingredients allowed!), and use butter and oil very moderately, so that what is lost in fat is gained in bold, intense flavors. Moosewood Restaurant Low-fat Favorites is sure to set the kitchen standard not only for health-conscious cooks, but also for those who have come to rely on the Moosewood Collective's easy, earthy approach to cooking.

Download or read book Taste of Home Copycat Restaurant Favorites written by Taste of Home and published by Simon and Schuster. This book was released on 2019-11-05 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Amp up your dinner routine with more than 100 restaurant copycat dishes made at home! Skip the delivery, avoid the drive thru and keep that tip money in your wallet, because Taste of Home Copycat Restaurant Favorites brings America’s most popular menu items to your kitchen. Inside Taste of Home Copycat Restaurant Favorites you’ll find more than 100 no-fuss recipes inspired by Olive Garden, Panera Bread, Pizza Hut, Cinnabon, Chipotle, Applebee’s, Taco Bell, TGI Fridays, The Cheesecake Factory and so many others. Dig in to all of the hearty, savory (and sweet) menu classics you crave most—all from the comfort of your own home. With Taste of Home Copycat Restaurant Favorites, get all of the takeout flavors you love without leaving the house! CHAPTERS Best Appetizers Ever Coffee Shop Favorites Specialty Soups, Salads & Sandwiches Copycat Entrees Favorite Odds & Ends Double-Take Desserts

Download or read book Courvoisier's Book of the Best written by Patrick Lichfield and published by . This book was released on 1986 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: An international panel of celebrity experts record their choices for the bestof what's happening and where around the globe. Illustrated.

Download or read book The Rough Guide to Sydney written by Margo Daly and published by Rough Guides. This book was released on 2003 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Rough Guide to Sydney is the ultimate handbook to this vibrant city. Features include: - Full-colour section introducing Sydney's highlights. - Lively coverage of every attraction, from catching a wave at Bondi Beach or scaling the Harbour Bridge to watching a film under the stars. - Critical reviews of restaurants and accommodation for every price range, plus the lowdown on the best places to drink, dance, swim and shop. - Detailed accounts of city escapes including wine tasting in the Hunter Valley, bushwalking in the Blue Mountains and cruising on the Hawkesbury River. - Maps and plans covering the city and day-trips.

Download or read book Food Britannia written by Andrew Webb and published by Random House. This book was released on 2012-08-31 with total page 557 pages. Available in PDF, EPUB and Kindle. Book excerpt: British food has not traditionally been regarded as one of the world's great cuisines, and yet Stilton cheese, Scottish raspberries, Goosnargh duck and Welsh lamb are internationally renowned and celebrated. And then there are all those dishes and recipes that inspire passionate loyalty among the initiated: Whitby lemon buns and banoffi pie, for example; pan haggerty and Henderson's relish. All are as integral a part of the country's landscape as green fields, rolling hills and rocky coastline. In Food Britannia, Andrew Webb travels the country to bring together a treasury of regional dishes, traditional recipes, outstanding ingredients and heroic local producers. He investigates the history of saffron farming in the UK, tastes the first whisky to be produced in Wales for one hundred years, and tracks down the New Forest's foremost expert on wild mushrooms. And along the way, he uncovers some historical surprises about our national cuisine. Did you know, for example, that the method for making clotted cream, that stalwart of the cream tea, was probably introduced from the Middle East? Or that our very own fish and chips may have started life as a Jewish-Portuguese dish? Or that Alfred Bird invented his famous custard powder because his wife couldn't eat eggs? The result is a rich and kaleidoscopic survey of a remarkably vibrant food scene, steeped in history but full of fresh ideas for the future: proof, if proof were needed, that British food has come of age.