Search results for: maangchis-big-book-of-korean-cooking

Maangchi s Big Book of Korean Cooking

Author : Maangchi
File Size : 81.24 MB
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The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking *New York Times

Maangchi s Big Book of Korean Cooking Signed Edition

Author : Maangchi
File Size : 23.25 MB
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The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking *New York Times

Cook As You Are

Author : Ruby Tandoh
File Size : 35.52 MB
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WINNER OF THE 2022 GUILD OF FOOD WRITERS GENERAL COOKBOOK AWARD A SUNDAY TIMES BOOK OF THE YEAR A GUARDIAN FOOD BOOK OF THE YEAR A STYLIST BOOK OF THE YEAR A DIANA HENRY 'BEST COOKBOOK TO BUY' AUTUMN 2021 'Practical, straight-talking, endlessly inspirational - this is Ruby at her best.' Nigel Slater 'I'd recommend it for everyone from novice cooks looking for a helping hand in the kitchen, to keen cookbook buyers looking for new inspiration' Rukmini Iyer, author of The Roasting Tin 'One of the best, most interesting cookbooks I've seen in a long time.' Ravneet Gill, author of The Pastry Chef's Guide and judge on Junior Bake Off 'A warm invitation to relax into and enjoy the experience of cooking and eating.' Nigella Lawson 'Beautiful, practical and a total game-changer' Ella Risbridger, author of Midnight Chicken Ruby Tandoh wants us all to cook, and this is her cookbook for all of us - the real home cooks, juggling babies or long commutes, who might have limited resources and limited time. From last-minute inspiration to delicious meals for one, easy one-pot dinners to no-chop recipes for when life keeps your hands full, Ruby brings us 100 delicious, affordable and achievable recipes, including salted malted magic ice cream, one-tin smashed potatoes with lemony sardines and pesto and an easy dinner of plantain, black beans and eden rice. This is a new kind of cookbook for our times: an accessible, inclusive and inspirational addition to any and every kitchen. You don't have to be an aspiring chef for your food to be delectable or for cooking to be a delight. Cook as you are.

Eitan Eats the World

Author : Eitan Bernath
File Size : 38.58 MB
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85 fresh comfort food recipes highlighting the enthusiasm, creativity, and foolproof techniques of the TikTok cooking prodigy who “taught millions stuck at home during quarantine how to cook” (The New York Times), now the principal culinary contributor on The Drew Barrymore Show “Eitan has set the bar when it comes to his cooking style. His skillset and joy make a perfect combination!”—Drew Barrymore Every time twenty-year-old Eitan Bernath tastes something, he immediately thinks, How can I make this myself? From burgers to beer bread, tacos to (mushroom) cheesesteaks, and every kind of potato preparation you can imagine, Eitan has obsessively created and recreated all the amazing flavors and textures he loves, and shares them with infectious energy and insatiable curiosity for millions of fans across social media. In Eitan’s debut cookbook, he channels his high-energy passion for all things delicious into eighty-five inventive and approachable recipes, paired with mouthwatering photography. They range from new twists on comfort food and classics (PB&J Pancakes, Double Grilled Cheese with Blueberry-Thyme Jam, Bourbon Brown Butter Chocolate Chunk Cookies) to his versions of dishes from around the world (Green Shakshuka, Chicken Kathi Roll, Beef Souvlaki) that he has meticulously studied with friends, neighbors, and other chefs. Overflowing with positivity, creativity, and the “You can definitely do this!” attitude that catapulted Eitan into the media spotlight, Eitan Eats the World will charm and inspire readers to get in the kitchen and start having fun.

Maangchi s Real Korean Cooking

Author : Emily Kim
File Size : 58.83 MB
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Explore the rich diversity of Korean cooking in your own kitchen! Maangchi gives you the essentials of Korean cooking, from bibimbap to brewing your own rice liquor.

Cooking Korean Food With Maangchi

Author : Emily Kim
File Size : 37.74 MB
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This is the second, revised edition of my first cookbook, a collection of Korean recipes from my first 18 YouTube videos and published in 2008. All of them are delicious and I include full-color pictures of ingredients so you can bring this book with you to the market and buy the exactly what you need. Recipes in the book include: Main dishes: Breaded cod filets (Daegujeon), Black bean noodles (Jjajangmyeon), Mixed rice with vegetables (Bibimbap), Grilled beef (Soegogi gui), Hot and spicy stir fried squid (Ojinguh bokkeum), Stir fried noodles with mixed vegetables (Japchae) Kimchi: Napa cabbage kimchi and radish kimchi (Kkakdugi), Stuffed cucumber kimchi (Oisobagi) Snacks: Spicy rice cake (Ddeokbokkie), Tuna roll (Kimbap) Soups (Guk): Spicy beef with vegetable soup (Yukgaejang), Radish soup with beef (Muguk), Ginseng chicken soup (Samgyetang), Sea plant soup (Miyeokguk) Stews: Bean paste vegetable stew (Doenjangjjigae), Beef and vegetable stew (Bulgogi jeongol), Kimchi stew (Kimchijjigae) Side dishes (Banchan): Spinach side dish (Sigeumchi namul), Vegetable pancake (Buchujeon), Sea plant salad (Miyeok muchim) I hope you have as much fun making them as I did writing them!

Korea

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File Size : 56.44 MB
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The Encyclopedia of Herbs and Spices

Author : P N Ravindran
File Size : 34.15 MB
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The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.