- Table View
- List View
Cooking In The Young Republic 1780-1850
by Patricia B. MitchellRice waffles? Warm, moist, dripping with butter and honey. Both waffle recipes are easy to make and good to eat. This book has recipes for all three meals and some snacks. Do you know how much a gill of flour is today? This file should make an excellent embossed braille copy.
Cooking Is Cool
by Marianne E. Dambra<P>More than 50 heat-free recipes packed with flavor and learning <P>Cooking can be a delicious learning experience for children. As children read recipes, measure ingredients, and taste each dish, they build math and literacy skills, practice science process skills, and explore different food groups. <P>Cooking Is Cool makes all of this hands-on learning possible without stepping foot in the kitchen. These classroom-friendly recipes are all heat-free, meaning they can be made without an oven, stove, microwave, or hot plate. With your guidance, budding chefs can follow the easy instructions to transform fresh, simple ingredients into tasty snacks, beverages, entrees, and treats. <P>This book includes more than 50 heat-free recipes that are fun to make and taste great, an explanation of the learning that occurs as children cook, tips to create your own classroom cooking center, and nutrition information, extension ideas, and interesting food facts.Marianne E. Dambra, president of Early Childhood Education Network of Rochester, Inc., has presented on heat-free cooking with children at national and regional conferences since 1994.
Cooking Italian with the Cake Boss: Family Favorites as Only Buddy Can Serve Them Up
by Buddy ValastroTLC’s beloved Buddy Valastro is not only a master baker and the Cake Boss, he’s also a great cook and star of the hit show, Kitchen Boss. Now he shares 100 delicious, essential Italian-American recipes—from his grandmother’s secret dishes to his personal favorites—with his own signature touches that make dinner a family event.TLC’s beloved Buddy Valastro is not only a master baker, he’s also a great cook—the boss of his home kitchen as well as of his famous bakery, Carlo’s Bake Shop. Home cooking is even more vital for the Valastro family than the work they do at the bakery. Every Sunday, the whole clan gathers to cook and eat Sunday Gravy—their family recipe for hearty tomato sauce. These nourishing meals are the glue of their family. Cooking Italian with the Cake Boss shares 100 delicious Italian- American recipes beloved by Buddy’s family, from his grandmother’s secret dishes to Buddy’s personal favorites, with Buddy’s own signature touches that make dinner a family event. Buddy Valastro is renowned worldwide as the Cake Boss, but Buddy knows far more than just desserts. He makes classic dishes like Pasta Carbonara, Shrimp Scampi, and Eggplant Parmesan even more irresistible with his singular flair and with old-school tips passed down through generations. With his friendly charm, he guides even novice cooks from appetizers through more complicated dishes, and all 100 easy-to-follow recipes use ingredients that are obtainable and affordable. Your family will love sitting down at the table to eat Steak alla Buddy, Auntie Anna’s Manicotti, Mozzarella-and- Sausage-Stuffed Chicken, Veal Saltimbocca, Buddy’s Swiss Chard, and mouthwatering desserts like Lemon Granita, Apple Snacking Cake, Cocoa-Hazelnut Cream with Berries, and Rockin’ Rice Pudding. Buddy’s recipes allow home cooks to become the bosses of their own kitchens, and anyone will be able to whip up a tasty and nutritious Italian dinner. Filled with luscious full-color photography and with stories from the irrepressible Valastro clan, Cooking Italian with the Cake Boss shows how to create new takes on traditional dishes that will make your famiglia happy. *** My family, the Valastros, makes its living by baking and selling just about anything you can think of at Carlo’s Bake Shop. It’s what we’re known for. But there’s another side to our family and our relationship to food, and it’s just as personal, maybe even more personal, than what we do at the bakery. I’m talking about the recipes and dishes, meals and traditions that nourish our bodies and souls when we get home. Just like any other family, we enjoy chilling out and spending time together, and there’s no way we’d rather do that than around a table, a place that keeps us grounded and connected to each other as well as to the relatives who came before us. As proud as I am of our professional success, I’m just as proud that we’ve been able to continue making time for our family and extended family—and we’re talking a lot of people— to meet several times a week and eat together. And now I’m honored to share with you my family’s favorite recipes and to tell you the stories of what makes them so near and dear to our hearts. I hope they might become favorites for your family as well, that they help you create memories to last a lifetime, the same way they’ve done for us Valastros. -- Buon Appetito, Buddy Valastro
Cooking Jewish: 532 Great Recipes from the Rabinowitz Family
by Judy Bart KancigorGot kugel? Got Kugel with Toffee Walnuts? Now you do. Here's the real homemade Gefilte Fish – and also Salmon en Papillote. Grandma Sera Fritkin’s Russian Brisket and Hazelnut-Crusted Rack of Lamb. Aunt Irene's traditional matzoh balls and Judy's contemporary version with shiitake mushrooms. Cooking Jewish gathers recipes from five generations of a food-obsessed family into a celebratory saga of cousins and kasha, Passover feasts – the holiday has its own chapter – and crossover dishes. And for all cooks who love to get together for coffee and a little something, dozens and dozens of desserts: pies, cakes, cookies, bars, and a multitude of cheesecakes; Rugelach and Hamantaschen, Mandelbrot and Sufganyot (Hanukkah jelly doughnuts). Not to mention Tanta Esther Gittel’s Husband’s Second Wife Lena’s Nut Cake. Blending the recipes with over 160 stories from the Rabinowitz family—by the end of the book you'll have gotten to know the whole wacky clan—and illustrated throughout with more than 500 photographs reaching back to the 19th century, Cooking Jewish invites the reader not just into the kitchen, but into a vibrant world of family and friends. Written and recipe-tested by Judy Bart Kancigor, a food journalist with the Orange County Register, who self-published her first family cookbook as a gift and then went on to sell 11,000 copies, here are 532 recipes from her extended family of outstanding cooks, including the best chicken soup ever – really! – from her mother, Lillian. (Or as the author says, "When you write your cookbook, you can say your mother's is the best.")Every recipe, a joy in the belly.
Cooking Light 20-Minute Meals: Fresh Entrées and Sides for Easy Weeknight Meals
by The Editors of Cooking LightHow often do you find yourself wishing there were more hours in the day? With Cooking Light 20-Minute Meals you can set the table with a healthy, filling dinner in less time than it would take to pick up fast food!
Cooking Light 400 Calorie: 84 Crave-worthy Entrées
by The Editors of Cooking LightThe editors of Cooking Light Magazine present 400 Calorie.
Cooking Light All-Time Top Rated Recipes '18 (Crochet Treasury Ser.)
by The Editors of Cooking LightCooking Light Magazine presents All-Time Top Rated Recipes '18.
Cooking Light Annual Recipes 2019
by The Editors of Cooking LightFind every mouthwatering recipe from a year of Cooking Light Magazine. Cooking Light Annual Recipes 2019 includes more than 650 delicious dishes that highlight ingredients and flavors from cuisines around the world; translates the latest research in nutrition science into easy weeknight meals; and provides you with a host of recipes for all your special occasions.
Cooking Light Healthy Eating Guide: Eat Great And Lose Weight In 2016 (Best Of Aleene's Creative Living Ser.)
by The Editors of Cooking LightCooking Light Magazine presents Healthy Eating Guide.
Cooking Light Slow Cooker Recipes: Make-ahead Soups, Stews, Potpies, Pot Roasts, And More
by The Editors of Cooking LightCooking Light Magazine presents Slow Cooker for Cooking Light Slow Cooker.
Cooking Light Smoothies & Snacks
by The Editors of Cooking LightCooking Light Magazine presents Smoothies & Snacks.
Cooking Light Soups & Stews: 100 Comforting Recipes
by The Editors of Cooking LightThe editors of Cooking Light Magazine present Soups & Stews.
Cooking Like Mummyji: Real Indian Food from the Family Home
by Vicky BhogalAn award-winning cookbook celebrating the author&’s Indian heritage with simple, healthy recipes for all occasions—in a beautifully illustrated new edition. Winner of the Jeremy Round Award for Best First Book and shortlisted for Best Book at the Glenfiddich Awards, this fully revised and redesigned edition of Cooking with Mummyji features newly commissioned photography and more than 100 scintillating, simple, healthy recipes that celebrate Vicky Bhogal&’s Indian roots. These exciting recipes come from Bhogal&’s own family and friends: traditional Indian cooking using accessible ingredients. As Vicky says, &“Our home food is much simpler than the food you find in Indian restaurants. We use very few spices. The same ingredients are generally used for everything but, like musical notes, can be combined in many different ways to create beautiful melodies.&” A treasure of culinary delights, this is &“an enchanting book, suffused with charm, wit and the kind of fresh, light recipes that can dazzle a dinner party or make a perfect supper for one&” (Red Magazine). &“Written with openness and delight in its subject . . . intelligent and fascinating.&” —The Guardian &“A tribute to the Sikh community living in Britain, Vicky Bhogal&’s book brings favourite family dishes to the table in much the same way as they would be in rural Punjab.&” —Time Out London
Cooking Like a Master Chef: 100 Recipes to Make the Everyday Extraordinary
by Graham ElliotIn the first cookbook from Graham Elliot, cohost of the popular Fox series MasterChef and MasterChef Junior, 100 deliciously creative recipes show home cooks the basics of cooking and combining flavors—and then urge them to break the rules and put their own spin on great meals.Graham Elliot wants everyone to cook. To push up their sleeves and get some good food on the table. It’s Graham’s simple philosophy that, while there is no right or wrong when it comes to creativity in the kitchen, you will benefit from knowing some time-honored methods that enable you to serve tasty meals to your family day after day, week after week. So, to teach you his methods and infuse some fun into the process, he’s written Cooking Like a Master Chef, an easygoing, accessible guide for the home cook to create delicious, beautiful food for every occasion. Grouped by season (without being a strictly seasonal cooking book), Graham’s 100 recipes are illustrated with gorgeous, full-color photographs and accompanied by simple, straightforward instructions—with great twists for every palate. That’s because being a top-notch chef or a talented home cook means being a free thinker, spontaneous, like a jazz musician. Cooks need to change the music every so often—once they’re comfortable with the basics—to stay on their toes and infuse their routine with new excitement and energy. Here you’ll find recipes for pork chops with root beer BBQ sauce, halibut BLTs, buffalo chicken with Roquefort cream, corn bisque with red pepper jam and lime crema, smoked salmon with a dill schmear and bagel chips, truffled popcorn, and much more. Kids will love whipped yams with roasted turkey, potato gnocchi with brown butter, PBJ beignets, and classic banana splits. It’s no wonder so many people love Graham and his energetic creativity in the kitchen. With Cooking Like a Master Chef, now you can learn to be a skilled, resourceful, and endlessly inventive cook who makes food everyone, adults and kids alike, will absolutely relish.
Cooking Meat: A Butcher's Guide to Choosing, Buying, Cutting, Cooking, and Eating Meat
by Peter SanaganA cookbook to turn passionate meat lovers into confident meat cooks, with more than 120 deliciously meaty recipes from butcher and chef, Peter Sanagan.COOKING MEAT is a meat-lover's guide to everything there is to know about meat, written by Peter Sanagan--chef by training, butcher by trade--who has cooked just about every cut of meat available. From information on sustainable, responsible farming to understanding the different cuts of meats for sale (and what their labels really mean), Cooking Meat is an insider's look at choosing, buying, prepping, cutting, and cooking meat. Inside are more than 120 recipes, from childhood-inspired favorites, like Meatballs, Crispy Baked Chicken Wings, and Memphis-Style Barbecued Side Ribs, to classic comfort food, like Fried Chicken and Steak and Ale Pie, and from elevated cuisine like Duck Confit and international favorites like Lamb Biryani, to simple paired-back dishes like Roasted Fresh Ham. Also included are step-by-step basic butchery techniques, as well as detailed methods for meaty challenges like stuffing your own sausages, cooking a flawless steak, carving poultry, making bacon, and (the number one question a butcher is asked!) roasting the perfect chicken. With a master guide for every common cut of meat, along with the best cooking methods to pair with them (from roasting to braising to grilling to sous viding to pressure cooking), Peter gives you the tools to determine what type of meat you want to cook, and how to get the best results every time. In Cooking Meat, you'll discover an invaluable reference, like a guided tour of the butcher's case, written with one goal: to turn meat lovers into meat cooks.
Cooking My Way Back Home: Recipes from San Francisco's Town Hall, Anchor & Hope, and Salt House [A Cookbook]
by Mitchell Rosenthal Jon PultIn Cooking My Way Back Home, Mitchell Rosenthal delivers the same warmth, personality, and infectious enthusiasm for sharing food as can be found at his wildly popular San Francisco restaurants, Town Hall, Anchor and Hope, and Salt House. With his trademark exuberance and good humor, Mitchell blends Southern-inspired comfort food with urban sophistication and innovation, for exciting results. Reflecting on the classics (Shrimp Étouffée), updating regional specialties (Poutine), elevating family favorites (Chopped Liver), and reveling in no-holds-barred, all-out indulgences (Butterscotch Chocolate Pot de Crème) are what's on order in this collection of 100 imaginative and irresistible recipes. Like a good friend offering up a platter of freshly fried Oysters Rémoulade, these robust, full-flavored recipes are impossible to refuse. From the Hardcover edition.
Cooking Off the Clock: Recipes from My Home Kitchen
by Elizabeth FalknerA wide-ranging collection of recipes for home cooks from celebrated chef, restaurant owner, and pastry pioneer Elizabeth Falkner.Peek inside the off-hours culinary mind of one of America's top chefs with Cooking Off the Clock, an irreverent, eclectic, and downright delicious assemblage of reinvented classics and soon-to-be favorites. Celebrity chef and pastry pioneer Elizabeth Falkner brings her cooking inspiration to a range of satisfying full meals and quick snacks, and along the way gives pointers on how to think like a chef, even if you haven't spent the day on the line cooking for crowds. You'll find recipe ideas for any occasion: for a quiet night in, the Winter Squash Soup with Apple Butter Toast; for your next impromptu cocktail party, the Ham and Biscuit Sliders with Hot Pepper Jam; for the ultimate late-night snack, Sausage and Fennel Pizza; and to finish it off, the desserts that Elizabeth is known for, like Bourbon Pecan Pie Milkshake. With Falkner's imaginative approach to classic comfort food and stories about her process for creating new recipes, Cooking Off the Clock will transform the way you cook.
Cooking Price-Wise: A Culinary Legacy (Calla Editions)
by Vincent Price Victoria Price V. B. PriceBest known as a star of stage and screen, Vincent Price was also a noted gourmet whose enthusiastic promotion of home cooking included several cookbooks and a television show, Cooking Price-Wise. This charming book of Price's favorite recipes is based on the Thames Television series he hosted in the 1970s, which showcased timeless international cuisine. Scores of easy-to-make dishes from around the world include soups, breads, main courses, sidedishes, and desserts that can be made from ingredients readily available in supermarkets and food shops. Fascinating food-related historical tidbits add extra zest to the newly typeset recipes and numerous color and black-and-white photographs that enhance this handsome collectible edition.This special expanded edition of Cooking Price-Wise stands as a true family affair, featuring new contributions from the author's children, including a Preface by his daughter, Victoria, and a Foreword by his son, V.B. An extensive bonus section, "The Culinary Legacy of the Price Family," includes baking recipes from Vincent's grandfather, the inventor of baking powder; journal entries from the author's eye-opening trip to Europe as a 17-year-old; and a selection of family favorites from Victoria Price's childhood. Plus, Victoria also provides a wealth of insights into the Price Culinary Legacy.
Cooking Scrappy: 100 Recipes to Help You Stop Wasting Food, Save Money, and Love What You Eat
by Joel GamoranFrom the food-stoked star of the A&E series Scraps and the National Chef of Sur La Table, a ground-breaking cookbook that reshapes the way you look at ingredients and makes the most out of every resource in the kitchen, featuring 150 color photographs and 100 ingenious recipes that expand your mind, the way you cook, and how you live.Have you ever felt guilty throwing out food? Of course, you have, but that’s all about to change. The stuff you always thought of as trash just became the main course. Look into the fridge. At first glance it might not look like there’s much to eat, just a mishmash of ingredients that don’t go together. But carrot tops can be pesto and brown bananas are the start of an incredible cake. Suddenly you have uncovered an undiscovered treasure chest for making the most out of "nothing."Joel Gamoran dives into the kitchen, changing expectations, not just about how to use all ingredients to their max, but how to make the most of every resource in your kitchen. Flip over that cast-iron skillet for a stellar pizza stone. Don’t throw away those apple cores, shrimp shells, or leftover pickle juice. Transform them into gorgeous meals, such as Apple Core Butter Roasted Duck, Shrimp Shell Chowder, or Pickle Juice Brined Pork Chops.Think outside of the recipe box—learn to be creative when it comes to making food. Resourcefulness is an essential part of cooking; Gamoran’s experiences in culinary schools and as a professional chef have taught him that everything in the kitchen can, and should, be used. His relaxed laid-back tone tackles a serious subject. It embraces a lifestyle that eliminates waste, helps the environment, and enables home cooks to stretch their food budgets.Cooking Scrappy saves you money, helps to save the planet, and ups your cooking game. Joel stands for the bruised, the forgotten, and the back of the fridge. Will you stand with him?!
Cooking Slow: Recipes for Slowing Down and Cooking More
by Andrew SchlossThe New York Times bestselling author of Mastering the Grill presents more than 80 delectable recipes that celebrate the art of slow cooking.This tantalizing book explores time-honored methods that yield tender, delicious meals with little hands-on cooking time. More than eighty recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight. A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend. Brought to life with thirty-six enticing photographs by award-winning photographer Alan Benson, Cooking Slow is a must-have for dedicated home cooks.
Cooking Solo: The Fun of Cooking for Yourself
by Klancy Miller&“[A] single person&’s guide to cooking without compromise. This cookbook reframes cooking, which can seem like a chore, as a form of self-care.&”—Library JournalAt a time when 31 million American adults live alone, Klancy Miller is here to show that cooking for one is something to embrace. While making single servings from other cookbooks means scaling down ingredients, adjusting cooking times, or being stuck with leftovers, Cooking Solo gives readers just what they need to make a delicious meal—all for themselves. Among the few other &“cooking for one&” books, this is the first by a hip young woman, whose vibrance and enthusiasm for cooking for herself comes through in the 100 attractive recipes like Tahitian Noodle Sandwich, Smoked Duck Breast Salad, Spicy Pork Burger with Coconut, and Mackerel with Lemon and Capers. Klancy also includes a chapter on entertaining at home, because being single still means having fun with friends. &“This is a smart, fun, user-friendly cookbook with great recipes for solo cooks. I love that Klancy encourages people to find their groove cooking for one and that she believes in sharing that same pleasure and delicious food with others.&”—Marcus Samuelsson, award-winning chef-owner of Red Rooster Harlem and Uptown Brasserie &“Taking inspiration from her travels, family, and day-to-day life, Klancy Miller has created a wonderful collection of recipes that will surely inspire you to prepare meals for yourself at home. Cooking for oneself is more rewarding than ever with this book open on your counter.&”—Julia Turshen, author of Now & Again: Go-To Recipes, Inspired Menus & Endless Ideas for Reinventing Leftovers
Cooking Sous Vide: Discover the Low-Temperature, Vacuum-Sealed Method for Cooking Perfect Food Ever
by Thomas N. EnglandNow anyone can sous vide with over 75 delicious recipes that will appeal to everyone, from the beginning cook to the highly experienced chef! Today&’s technology makes sous vide convenient and simple. Cooking Sous Vide is the perfect cookbook for anyone who loves this exciting way to cook and is looking for recipes that will appeal to the entire family. You&’ll enjoy southwest chicken tacos, perfectly cooked steaks, French fries, hearty vegetable soup, smoked pork ribs, cheesecake, and more. Whether you&’re new to sous vide or an experienced sous vide chef, you&’ll absolutely love the recipes in this simple, beautiful guide. Included in Cooking Sous Vide: · Expert tips on how sous vide works, how to buy the right equipment, how to properly season foods, how to troubleshoot and resolve common problems, and how to cook sous vide safely · Over 75 recipes for fruits and vegetables, meats and fish, soups and salads, and even desserts, with beautiful color photography throughout · Detailed, step-by-step instructions for every recipe that take you from prepping, to cooking, to finishing, for perfect results every time
Cooking Step By Step: More than 50 Delicious Recipes for Young Cooks
by Denise SmartLearn to chop, mix, and stir with this fantastic first cookbook to help young chefs cook delicious meals with confidence.With more than 50 mouth-watering recipes that are fun and easy to make, children aged 5-9 can learn tips, tricks, and kitchen fundamentals to set them up for a lifetime of cooking.Fun, colorful step-by-step instructions and photographic images make it so simple to follow the recipes and build confidence, making children feel at home in the kitchen in no time! This book includes delicious recipes for all occasions and tastes, including light bites, main meals, and sweet treats.This children’s first cookbook offers:- Easy to follow step-by-step recipes that teach children basic cooking skills that they will carry through life.- A new edition of the popular cookbook featuring 8 fantastic new recipes and a fresh, updated look.- A collection of recipes from around the world, that are made from readily available ingredients and easy to source.This book will inspire children to put on their aprons and set off on their very first food adventure, turning young food enthusiasts into flourishing little chefs.From tasty pizza muffins and delicious squash and coconut curry, to raspberry ice and fun chocolate mug brownies, there is something for everyone to enjoy. Pages on kitchen equipment, kitchen safety, and cooking tips and tricks help children to safely master cooking basics while having a great time making a selection of simple snacks, balanced meals, and sweet treats to share with friends and family.
Cooking Step by Step
by DKA must-have cookbook for budding young chefs with over 50 mouth-watering recipes to help you cook with confidence!Introducing Cooking Step-by-Step, a brilliant cookbook for kids that will teach them how to chop, mix, and stir their way to kitchen magic and learn how to make perfect pasta, wonderful wraps and much more! Jam-packed with more than 50 delicious recipes that are easy to make, using readily available kitchen ingredients, and are tasty enough for the whole family to enjoy together!This children&’s cookbook aims to teach young chefs aged 5-9 that cooking can be fun, educational and inspiring! Discover top tips, tricks, and kitchen fundamentals – all while having a great time making simple snacks, balanced meals, and sweet treats.Celebrate your child&’s curiosity and culinary skills as they explore: - Crystal clear instructions for young readers to ensure the dishes are a success every time- Handy tips and techniques throughout to test out new skills- Recipes that contain a good balance of tasty, healthy dishes, modern and exciting twists on classics, and the occasional sweet treat- Includes both international and vegetarian recipes - Featuring a section on kitchey safety measures- Full list of kitchen equipment Split into three core chapters, covering Light Bites including falafels and fluffy pancakes, then moving onto Main Dishes, such as sticky chicken and salmon parcels, and finally featuring Sweet Treats and Bakes, like clever cookies, chocolate slabs, granola bars and so much more, proving something for every budding young chef to learn and discover, and plenty of delicious dishes for the whole family to enjoy together. The clear and easy-to-read recipes accompanied by step-by-step pictures explains how to make each dish in a way that doesn&’t talk down to young readers, and teaches them how to make real meals, to be enjoyed at breakfast, lunch, dinner and in between! A must-have cookery book for children who are interested learning how to cook, with 50 fun-filled recipes featured, and instructions on teaching kids how to cook raw vegetables, fish, grains, legumes, meat and more!
Cooking Texas Style: Traditional Recipes from the Lone Star State
by Candy Wagner Sandra MarquezJust remembering the crispy fried chicken and luscious peach cobblers a grandmother or aunt used to make can set your mouth watering. And since remembering is no substitute for eating, cooks across the country have turned to Cooking Texas Style to find recipes for the comfort foods we love best. Thirty years after its first publication, popular acclaim has made this collection of favorite family recipes the standard source for traditional Texas cooking. Here are over three hundred tasty recipes from the kitchens of Candy Wagner and Sandra Marquez. You’ll find classic Texas dishes such as chicken-fried steak, barbecue, chili, guacamole, and cornbread hot with jalapeños, as well as novel, exciting ways to prepare old favorites such as Tortilla Soup, Fajitas, and Chicken and Dumplings. Organized for easy reference, all the recipes are clearly explained, simple to prepare, and simply delicious. Cooking Texas Style is an invaluable addition to the kitchen bookshelf of anyone interested in cooking—and eating—Texas style.