Search results for: cool-as-a-cucumber-hot-as-a-pepper

Cool as a Cucumber Hot as a Pepper

Author : Meredith Sayles Hughes
File Size : 41.49 MB
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Discusses the history and uses of plants that are normally thought of as vegetables but share some of the traits of fruits, such as tomatoes, avocados, squash, and peppers. Includes recipes.

The Wellness Encyclopedia of Food and Nutrition

Author : Sheldon Margen
File Size : 33.63 MB
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The single most authoritative guide to shopping and eating for better health and a longer life.

BLENDER RECIPES

Author : JOAN OSTER
File Size : 34.87 MB
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Minnesota Heritage Cookbook Hand me down recipes

Author : American Cancer Society
File Size : 64.71 MB
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This book of hand me down recipes is a collection of the way Minnesotans cook and eat. It shows the many ethnic influences that have become the melting potof Minnesota cuisine.

The Ladies Home Journal

Author :
File Size : 36.86 MB
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Better Homes and Gardens

Author :
File Size : 52.43 MB
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American Home All purpose Cookbook

Author : Virginia T. Habeeb
File Size : 30.25 MB
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Kale The Everyday Superfood 150 Nutritious Recipes to Delight Every Kind of Eater

Author : Sonoma Press
File Size : 36.46 MB
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Super foods for a super you Kale is everywhere--but what if you easily bore of salads and smoothies? Kale the Everyday Superfood goes beyond the basics with: Super-tasty recipes including Kale Eggs Florentine, Sausage & Kale Skillet, and Kale Mac & CheeseTips on selecting the best bunch and growing your own kaleEasy labels for any diet: vegan, paleo, gluten-free, or total omnivoreKale myths--busted! A handy breakdown of kale's nutritional qualities

Soups and Stews Cook Book

Author : Better Homes and Gardens
File Size : 42.78 MB
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Includes recipes and directions for hot and cold soups as a complement to the main course, as well as soups and stews which are served as a main dish, with suggestions for varying the basic stock recipes

Beginnings Endings

Author :
File Size : 61.34 MB
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Sunset

Author :
File Size : 50.20 MB
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Woman s Day Encyclopedia of Cookery Prepared and Edited by the Editors of Woman s Day

Author : Eileen Tighe
File Size : 70.42 MB
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The Thanksgiving Book

Author : Jerome Agel
File Size : 53.58 MB
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An Illustrated Treasury Of Lore, Tales, Poems, Prayers, And The Best Holiday In Feasting.

The Complete Cookbook

Author :
File Size : 55.82 MB
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Over 660 recipes in full color.

Classic Cold Cuisine

Author : Karen Green
File Size : 84.42 MB
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The Encyclop dia of Practical Cookery

Author : Theodore Francis Garrett
File Size : 35.69 MB
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Family Living Simply Delicious Party Snacks

Author : Leisure Arts
File Size : 64.22 MB
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Creamy dips, spicy sausage rolls, crunchy snack mixes, decadent cookies--your guests will reach for these goodies again and again! This collection of foods and beverages for casual entertaining includes appetizers, snacks, sweets, drinks, and choices for kids, too. The 86 recipes include Baked Taco Dip, Cheesy Miniature Quiches, Chocolate Chip-Mocha Bars, Chocolate Snowball Cookies, Fiesta Snack Mix, Deviled Crab Eggs, Ham and Cheese Biscuit Turnovers, Italian Loaf, Layered Pizza Dip, Fruit Trifle with Honey-Yogurt Dressing, Party Cheese Rolls, Stuffed Potatoes, Shrimp Bundles, Roasted Pecans, Sausage-Cream Cheese Squares, South-of-the-Border Salsa, White Chocolate Macadamia Cookies, and other favorites.

Your Cradle is Green

Author : Torsten Janson
File Size : 56.96 MB
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Torsten Janson has been a lecturer in Islamology at Lund University, Sweden, since 1995.

It s a Picnic

Author : Nancy Fair McIntyre
File Size : 22.45 MB
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Joy of Cooking

Author : Irma S. Rombauer
File Size : 67.29 MB
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“Generation after generation, Joy has been a warm, encouraging presence in American kitchens, teaching us to cook with grace and humor. This luminous new edition continues on that important tradition while seamlessly weaving in modern touches, making it all the more indispensable for generations to come.” —Samin Nosrat, author of Salt, Fat, Acid, Heat “Cooking shouldn’t just be about making a delicious dish—owning the process and enjoying the experience ought to be just as important as the meal itself. The new Joy of Cooking is a reminder that nothing can compare to gathering around the table for a home cooked meal with the people who matter most.” —Joanna Gaines, author of Magnolia Table In the nearly ninety years since Irma S. Rombauer self-published the first three thousand copies of Joy of Cooking in 1931, it has become the kitchen bible, with more than 20 million copies in print. This new edition of Joy has been thoroughly revised and expanded by Irma’s great-grandson John Becker and his wife, Megan Scott. John and Megan developed more than six hundred new recipes for this edition, tested and tweaked thousands of classic recipes, and updated every section of every chapter to reflect the latest ingredients and techniques available to today’s home cooks. Their strategy for revising this edition was the same one Irma and Marion employed: Vet, research, and improve Joy’s coverage of legacy recipes while introducing new dishes, modern cooking techniques, and comprehensive information on ingredients now available at farmers’ markets and grocery stores. You will find tried-and-true favorites like Banana Bread Cockaigne, Chocolate Chip Cookies, and Southern Corn Bread—all retested and faithfully improved—as well as new favorites like Chana Masala, Beef Rendang, Megan’s Seeded Olive Oil Granola, and Smoked Pork Shoulder. In addition to a thoroughly modernized vegetable chapter, there are many more vegan and vegetarian recipes, including Caramelized Tamarind Tempeh, Crispy Pan-Fried Tofu, Spicy Chickpea Soup, and Roasted Mushroom Burgers. Joy’s baking chapters now include gram weights for accuracy, along with a refreshed lineup of baked goods like Cannelés de Bordeaux, Rustic No-Knead Sourdough, Ciabatta, Chocolate-Walnut Babka, and Chicago-Style Deep-Dish Pizza, as well as gluten-free recipes for pizza dough and yeast breads. A new chapter on streamlined cooking explains how to economize time, money, and ingredients and avoid waste. You will learn how to use a diverse array of ingredients, from amaranth to za’atar. New techniques include low-temperature and sous vide cooking, fermentation, and cooking with both traditional and electric pressure cookers. Barbecuing, smoking, and other outdoor cooking methods are covered in even greater detail. This new edition of Joy is the perfect combination of classic recipes, new dishes, and indispensable reference information for today’s home cooks. Whether it is the only cookbook on your shelf or one of many, Joy is and has been the essential and trusted guide for home cooks for almost a century. This new edition continues that legacy.