Search Results for "pasta-reinvented"

Pasta Reinvented

Pasta Reinvented

Gluten-free Pastas, Alternative Noodles, 80 Creative and Delicious Recipes

  • Author: Caroline Bretherton
  • Publisher: Dorling Kindersley Ltd
  • ISBN: 0241348706
  • Category: Cooking
  • Page: 192
  • View: 9892
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Discover how to turn pulses, grains and sea vegetables into pasta dough, spiralized noodles, soups, pasta salads, pasta bowls, baked pastas and even desserts. From nutrient-filled artisan pastas to water-packed noodles, Pasta Reinvented, has over 75 protein and fibre-packed recipes that offer exciting flavour combinations as well as being a unique alternative to traditional pasta recipes. All recipes are fully flexible with variations for making gluten-free, vegetarian and vegan options and are complete with delicious pasta sauce suggestions so you can bring the best out of every dish. Pasta Reinvented is the perfect step-by-step guide to learning healthy pasta recipes that reinvent your favourite dish.

Modern Flexitarian

Modern Flexitarian

Veg-based Recipes you can Flex to add Fish, Meat, or Dairy

  • Author: DK
  • Publisher: Dorling Kindersley Ltd
  • ISBN: 0241443334
  • Category: Cooking
  • Page: 256
  • View: 6590
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Transition to a plant-based diet without giving up meat and dairy completely. If you're concerned about your health and the environment but aren't quite ready to commit to a fully vegetarian or vegan lifestyle, a flexitarian diet will work for you. Modern Flexitarian features 100 healthy, adaptable veg-based recipes alongside quick twists and suggestions that give you the freedom to enjoy meat, fish, or dairy from time to time. Complete with tips for getting started, nutritional and dietary advice, and a sample weekly menu, Modern Flexitarian will inspire and help you to embrace a mostly vegetarian or vegan diet with ease.

Gluten-Free Girl American Classics Reinvented

Gluten-Free Girl American Classics Reinvented

  • Author: Shauna James Ahern,Daniel Ahern
  • Publisher: Houghton Mifflin Harcourt
  • ISBN: 0544219880
  • Category: Cooking
  • Page: 320
  • View: 6386
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Comfort food classics made gluten-free from the beloved and award-winning blogger Following the James Beard Award-winning Gluten-Free Girl Every Day, Shauna James Ahern and her husband, Daniel Ahern, have created a collection of comfort-food classics that are all unbelievably and amazingly gluten-free. Cinnamon Rolls with Cream Cheese Frosting, Chicken-Fried Steak, New England Clam Chowder--the country's most beloved dishes, reinvented. Of course, it wouldn't be true comfort food without dessert, and Shauna aptly provides plenty of delicious recipes for sweets lovers. There's Pecan Pie, Red Velvet Cake, and even a version of those treasured Thin Mint cookies. Shauna and Daniel tested the recipes over and over again, so these dishes are as easy and foolproof as possible for at-home cooks and her thousands of devoted blog followers. This cookbook also includes all the basic bread recipes readers need to keep making classics at home like Pizza Dough, Sandwich Bread, Hamburger Buns, and Pie Dough. Gluten-Free Girl American Classics Reinvented is Shauna's best assortment of recipes to date.

Weelicious Lunches (Enhanced Edition)

Weelicious Lunches (Enhanced Edition)

Think Outside the Lunch Box with More Than 160 Happier Meals

  • Author: Catherine McCord
  • Publisher: Harper Collins
  • ISBN: 0062324020
  • Category: Cooking
  • Page: 320
  • View: 9399
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This enhanced edition features six videos of Catherine preparing some of her favorite recipes in her kitchen, including Crispy Chicken Bites, Fruit and Seed Bars, and more! Easy, healthy, and fun lunch ideas for every age! Once kids walk out the door for school, all bets are off. Will your son toss the nutritious food you've included and jump right to the treats? Will your daughter trade her sandwich for her best friend's prepackaged meal? Determined to improve what kids eat both at school and on the go, weelicious.com founder Catherine McCord offers innovative solutions for quick, delicious, easy-to-make, kid-friendly lunch box meals that little ones and their older siblings won't be tempted to swap, including: Chicken Satay Bites PB&J Pancake Sandwiches Pumpernickel Tuna Melt Chicken Salad Roll Ups Chopped Veggie Salad Tomato Soup with Grilled Cheese Croutons Carrot Hummus Cinnamon Pita Chips Chocolate Graham Crackers Nature Cookies Cinnamon Roll "Sushi" Sandwiches Filled with lots of great menu planning ideas; tips, tricks, and reusable product suggestions to make lunch fun; inspiring color photographs, advice on dealing with food allergies and so-called picky eaters; and more than 160 tried and true recipes, Weelicious Lunches takes lunchtime planning from hassle to joy!

People

People

  • Author: N.A
  • Publisher: N.A
  • ISBN: N.A
  • Category: Celebrities
  • Page: N.A
  • View: 7929
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Pasta Pronto

Pasta Pronto

  • Author: Jennifer Darling
  • Publisher: Better Homes & Gardens Books
  • ISBN: 9780696207846
  • Category: Cooking
  • Page: 96
  • View: 1062
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Features 66 recipes utilising fresh and healthy ingredients.

The Un-Demanding Cook Book

The Un-Demanding Cook Book

  • Author: John Aylmer
  • Publisher: AuthorHouse
  • ISBN: 1438907419
  • Category: Cooking
  • Page: 112
  • View: 7150
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When proposed to by Edan, an arrogant MacDougall warrior and her father's favored suitor, Ragan's prompt response is a firm and definite no. Being the spirited lassie that she is though, she defies her father and handfasts with the intriguing knight, Warrick Vymont. Banished from her home for her defiance, Ragan is then forced to travel with the lord to his ancestral keep as his temporary wife. There she uncovers a mystery that is as old as the castle stones themselves, and a love for her Saxon husband which promises to span just as long.

Pasta and Pizza

Pasta and Pizza

  • Author: Franco La Cecla
  • Publisher: Prickly Paradigm
  • ISBN: N.A
  • Category: Cooking
  • Page: 122
  • View: 3710
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Pasta and pizza, in all their infinitely delicious and universally appealing varieties, are inextricably connected to Italian identity. These familiar foods not only represent Italy's culinary traditions, according to anthropologist Franco La Cecla, they have unified the Italian people and spread Italian culture worldwide. Pasta and Pizza tells the story of how cuisine born in the south of Italy during the Arab conquest became a foundation for the creation of a new nation. As La Cecla shows, this process intensified as millions of Italians immigrated to the Americas: it was abroad that pasta and pizza became synonymous with being Italian, and the foods' popularity grew as the Italian presence expanded in American culture. More than literature, art, or even language, food serves as a strong cultural rallying point for the Italian people and a way to disseminate Italian traditions worldwide. Available for the first time in English translation, La Cecla's lively and accessible study will be of interest to a wide range of readers, from social theorists to avid foodies.

A New Way to Cook

A New Way to Cook

  • Author: Sally Schneider
  • Publisher: Artisan Books
  • ISBN: 9781579652494
  • Category: Cooking
  • Page: 756
  • View: 954
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Sally Schneider was tired of doing what we all do—separating foods into "good" and "bad," into those we crave but can't have and those we can eat freely but don't especially want—so she created A New Way To Cook. Her book is nothing short of revolutionary, a redefinition of healthy eating, where no food is taboo, where the pleasure principle is essential to well-being, where the concept of self-denial just doesn't exist. More than 600 lavishly illustrated recipes result in marvelous, vividly flavored foods. You'll find quintessential American favorites that taste every bit as good as the traditional "full-tilt" versions: macaroni and cheese, rosemary buttermilk biscuits, chocolate malted pudding. You'll find Italian polentas, risottos, focaccias, and pastas, all reinvented without the loss of a single drop of deliciousness. Asian flavors shine through in cold sesame noodles; mussels with lemongrass, ginger, and chiles; and curry-crusted shrimp. Even French food is no longer on the forbidden list, with country-style pâtés and cassoulet. Hundreds of techniques, radical in their ultimate simplicty, make all the difference in the world: using chestnut puree in place of cream, butter, and pork fat in a duck liver mousse; extending the richness of flavored oils by boiling them with a little broth to dress starchy beans and grains; casserole-roasting baby back ribs to render them of fat, then lacquering them with a pungent maple glaze. Scores of flavor catalysts—quickly made sauces, rubs, marinades, essences, and vinaigrettes—add instant hits of flavor with little effort. Leek broth dresses pasta; chive oil becomes an instant sauce for broiled salmon; a smoky tea essence imparts a sweet, grilled flavor to steak; balsamic vinegar turns into a luscious dessert sauce. Variations and improvisations offer infiinite flexibility. Once you learn a basic recipe, it's simple to devise your own version for any part of the meal. "Fried" artichockes with crispy garlic and sage can be an hors d-oeuvre topped with shaved cheeses, part of a composed salad, or as a main course when tossed iwth pasta. It's equally happy on top of pizza or stirred into risotto. And by building dishes from simple elements, turning out complex meals doesn't have to be a complex affair. A wealth of tips and practical information to make you a more accomplished and self-confident cook: how to rescue ordinary olive oil to give it more flavor, how to make soups creamy without cream, how to freshen less-than-perfect fish. So here it is, 756 glorious pages of all the deliciousness and joy that food is meant to convey.

The Way We Ate

The Way We Ate

100 Chefs Celebrate a Century at the American Table

  • Author: Noah Fecks,Paul Wagtouicz
  • Publisher: Simon and Schuster
  • ISBN: 1476732728
  • Category: Cooking
  • Page: 347
  • View: 8962
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Capturing the arc of the twentieth century through foods that reflect moments in time, features one recipe per year from 1901 to 2000, from modern twists on memorable classics to original recipes based on historical events.