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Displaying 1 to 10 of 52919

Joy of cooking

by:Rombauer, Irma S., 1877-1962

Since its original publication, Joy of Cooking has been the most authoritative cookbook in America - the one upon which millions of cooks have confidently relied for more than sixty-five years. This, the first revision in more than twenty years, is better than ever. Here's why:. Every chapter has been rethought with an emphasis on freshness, convenience, and health. All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported. The new Joy provides more thorough descriptions of ingredients, from the familiar to the most exotic. An all-new "RULES" section in many chapters gives essential cooking basics at a glance. Separate new chapters on grains, beans, and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chilis, bean casseroles, and make-ahead lasagnes. New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers. Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and fried wontons. All new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new design, and over 300 more pages round out the new Joy. Among this book's other unique features: microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol. There are ideas for substitutions to lower fat in recipes and reduced-fat recipes in the baking sections.

Editions:86  Date:1931 - 2014  Genre(s):Cookbooks, Cookbooks, Recipes, Recipes

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Mastering the art of French cooking

by:Child, Julia

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing a wide variety of French dishes.

Editions:152  Date:1961 - 2016  Genre(s):Cookbooks, Cookbooks

Book

Nancy Clark's sports nutrition guidebook

by:Clark, Nancy, 1951-

Offers advice on good nutrition for athletes and non-athletes, discussing how proper eating can reduce health risks, promote weight loss, and help improve performance before, during, and after exercise, and includes 131 recipes and references for additional study.

Editions:53  Date:1990 - 2015  Genre(s):Popular Works, Cookbooks

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WeightWatchers new complete cookbook

by:Weight Watchers International

A low-fat, low-calorie cookbook filled with a variety of recipes encompasses quick after-work meals, fancy dinners, family favorites, and exotic new entrees, along with tips for leftovers and hints on getting meals on the table faster.

Editions:44  Date:1997 - 2016  Genre(s):Recipes, Popular Works, Cookbooks, Cookbooks, Cookbooks

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The Mayo Clinic diet : [eat well, enjoy life, lose weight]

by:Mayo Clinic

From Mayo Clinic, a leading authority on health and nutrition, comes The Mayo Clinic Diet, the last diet you'll ever need. Features a two-week quick-start program, meal planners, recipes, tips for overcoming challenges, starting an exercise plan, and much more.

Editions:15  Date:2010 - 2014  Genre(s):Recipes, Cookbooks, Cookbooks, Cookbooks

Book

On food and cooking : the science and lore of the kitchen

by:McGee, Harold

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality, the great diversity of methods by which people in different places and times have prepared the same ingredients, tips for selecting the best ingredients and preparing them successfully, the particular substances that give foods their flavors and that give us pleasure, and our evolving knowledge of the health benefits and risks of foods. On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Editions:100  Date:1984 - 2016  Genre(s):Cookbooks, Cookbooks

Book

Granny Torrelli makes soup

by:Creech, Sharon

With the help of her wise old grandmother, twelve-year-old Rosie manages to work out some problems in her relationship with her best friend, Bailey, the boy next door.

Editions:35  Date:2003 - 2013  Type:Juvenile  Genre(s):Juvenile works, Cookbooks, Cookbooks

Book

Kitchen confidential : adventures in the culinary underbelly

by:Bourdain, Anthony

A New York City chef who is also a novelist recounts his experiences in the restaurant business, and exposes abuses of power, sexual promiscuity, drug use, and other secrets of life behind kitchen doors.

Editions:54  Date:2000 - 2012  Genre(s):Biography, Cookbooks, Cookbooks, Autobiographies, Autobiographies

Book

Cooked : a natural history of transformation

by:Pollan, Michael

"Fire, water, air, earth--our most trusted food expert recounts the story of his culinary education In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements--fire, water, air, and earth--to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook. Each section of Cooked tracks Pollan's effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse-trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius "fermentos" (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume huge quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life."-- Provided by publisher.

Editions:44  Date:2013 - 2015  Genre(s):Cookbooks, Cookbooks

Book

The Fannie Farmer cookbook

by:Cunningham, Marion

Presents 1,990 recipes for a variety of dishes, a guide to wine buying and serving, a glossary of cooking terms and techniques, a list of equipment, sample menus, and microwave information.

Editions:38  Date:1945 - 1996  Genre(s):Cookbooks, Cookbooks

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Displaying 1 to 10 of 52919