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Cooking A to Z

1997 Cookery
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Release : 1997
Genre : Cookery
Kind : eBook
Book Rating : 777/5 ( reviews)

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Book Synopsis Cooking A to Z by : Jane Horn

Download or read book Cooking A to Z written by Jane Horn. This book was released on 1997. Available in PDF, EPUB and Kindle. Book excerpt: Updated text entries, additional charts, augmented callouts, an improved and expanded index, and an easier-t-read, contemporary design all contribute to this new, revised edition. Now 672 pages long, this is the finest one-volume encyclopedia of cooking currently available. Whatever culinary curiosity, kitchen emergency, or questions of cooking technique might arise, this book is bound to have the answer. 500 color photos.

Arizona Cook Book

1983 Cooking
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Release : 1983
Genre : Cooking
Kind : eBook
Book Rating : 000/5 ( reviews)

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Book Synopsis Arizona Cook Book by :

Download or read book Arizona Cook Book written by . This book was released on 1983. Available in PDF, EPUB and Kindle. Book excerpt: Great keepsake cook books featuring favorite family recipes from each state! Specialty and signature dishes reflect historic, cultural and regional influences.Each book is liberally sprinkled with fascinating state trivia. Books are 5 1/2 x 8 1/2 and comb-bound for lay-flat ease of use.

How to Cook from A-Z

2008-04-16 Cooking
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Release : 2008-04-16
Genre : Cooking
Kind : eBook
Book Rating : 981/5 ( reviews)

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Book Synopsis How to Cook from A-Z by : Janet MacDonald

Download or read book How to Cook from A-Z written by Janet MacDonald. This book was released on 2008-04-16. Available in PDF, EPUB and Kindle. Book excerpt: This is a handbook for the starter cook. Ingredients and techniques are listed alphabetically for quick and easy reference, and it provides the basic methods and techniques for dealing with vegetables, fruits, meat, fish, poultry, grains, legumes, pulses, breads and pasta, with advice on how to clean, store, prepare and cook each entry. Line drawings illustrate techniques such as dicing, slicing, coring fruit and rubbing in fat, and where appropriate a very simple recipe - such as a basic broth or pie - is included, which allows the reader to develop the skills demonstrated. Entries also cover simple but easily-forgotten information such as how to poach an egg, the quantities for a Yorkshire pudding batter, and what temperature to roast a chicken at.

Phoenix Cooks

2020-09 Cooking
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Release : 2020-09
Genre : Cooking
Kind : eBook
Book Rating : 101/5 ( reviews)

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Book Synopsis Phoenix Cooks by : Christina Barrueta

Download or read book Phoenix Cooks written by Christina Barrueta. This book was released on 2020-09. Available in PDF, EPUB and Kindle. Book excerpt: Phoenix's dynamic food scene has deep culinary roots courtesy of a vibrant community of talented chefs, artisanal producers, and dedicated farmers. Phoenix Cooks by award-winning food writer Christina Barrueta presents 100 signature chef-tested recipes designed for home cooks of all skill levels. From a refreshing yellow gazpacho to an epic Oscar-style tomahawk steak to comforting mesquite chocolate-chip cookies, this beautifully photographed cookbook of Silicon Desert's most popular dishes has something for everyone.

River Cottage A to Z

2016-12-15 Cooking
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Release : 2016-12-15
Genre : Cooking
Kind : eBook
Book Rating : 650/5 ( reviews)

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Book Synopsis River Cottage A to Z by : Hugh Fearnley-Whittingstall

Download or read book River Cottage A to Z written by Hugh Fearnley-Whittingstall. This book was released on 2016-12-15. Available in PDF, EPUB and Kindle. Book excerpt: 'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

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