The Family Circle Encyclopedia Of Cooking

Download or read book The Family Circle Encyclopedia of Cooking written by Donald D. Wolf and published by . This book was released on 1990 with total page 804 pages. Available in PDF, EPUB and Kindle. Book excerpt: A basic cookbook of 2,000 detailed, clearly-written recipes ranging from simple salads to full-course meals, plus a list of ingredients that can be substituted for each other.

Download or read book The Family Circle Recipe Encyclopedia written by Family Circle (Sydney : NSW) and published by . This book was released on 1995 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: An A-Z of the World of Cooking with over 800 recipes - all tested in the Family Circle kitchen, together with 900 entries in the illustrated food dictionary. A complete reference guide that will appeal to the novice as well as the more experienced cook.

Download or read book Recipe Encyclopedia written by Susan Tomnay and published by Gramercy. This book was released on 1997 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Cajun blackened fish to spaghetti carbonara this complete A-to-Z guide of good food and good cooking includes recipes from all over the world. An illustrated sidebar dictionary provides interesting facts about foods, herbs and spices, and cooking terms -- their origins and current uses. The book also includes special features on microwave cooking, cake decorating, freezing, and more. The mouth-watering full-color photographs and the clear, easy-to-understand, easy-to-follow recipes -- more than 800 -- make this a must for every cook from beginner to expert.

Download or read book The Modern Family Cookbook written by Modern Family and published by Liberty Street. This book was released on 2015-09-22 with total page 712 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book See Dad Cook written by Wayne Harley Brachman and published by Clarkson Potter. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sorry, fellas, June Cleaver doesn't live here anymore. The days when a dad could claim to be clueless in the kitchen and get away with it are gone forever. "See Dad Cook" offers a kitchen survival guide with recipes for the basics like Tuna Salad and Meat Loaf as well as advice on cooking with kids, stocking a pantry, and much more. 100 recipes. 40 illustrations.

Download or read book The No Time to Cook! Book written by Elena Rosemond-Hoerr and published by Penguin. This book was released on 2015-04-07 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: The No Time to Cook Book contains over 100 quick and easy recipes you can cook in 20 minutes or less, from DIY sushi and stir-frys to Vietnamese feasts. There's no longer such a thing as having "no time to cook" as DK comes to the rescue with this innovative recipe book. Recipes are broken down into simple visuals, making them as easy to understand as possible. Smart infographics, colorful pie charts, and at-a-glance flow diagrams make every step clear. With over 100 recipes, you'll learn to mix the perfect salsa dips, throw together five-minute fajitas, or make a curry in a hurry.

Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.