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Cooking with Edible Flowers: Storey Country Wisdom Bulletin A-223 (Storey Country Wisdom Bulletin)
by Miriam JacobsSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Cooking with Fire: From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking
by Paula MarcouxRevel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux&’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.
Cooking with Honey: Storey Country Wisdom Bulletin A-62 (Storey Country Wisdom Bulletin)
by Joanne BarrettSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Cooking with The Master Chef: Food For Your Family & Friends
by Michel Roux Jr.Michel Roux has a justifiable reputation as someone who knows everything there is to know about food, how it should taste and how it should be cooked. He is very serious-minded about cooking and his masterly performances on MasterChef have created a wide and admiring fan base. 'MasterChef shows cooking as it should be and it's very good at showing the passion and skills required in becoming a chef and you learn something about food.' For food has always been at the forefront of his life and the recipes in this book are a distillation of his vast knowledge and experience, made available to the home cook.
Cooking With Mrs Simkins: How to cook simple, wholesome, home-made meals
by Sue SimkinsIn this book you'll find good wholesome recipes that you can make yourself whatever your level of expertise. For the novice cook it offers step by step guidance and encouragement by explaining the recipes in a straightforward and accessible way. For the more experienced cook it offers new recipes and fresh ways of doing things. Mrs Simkins understands the importance of good home cooking. In this book she shares some of the delicious but economical recipes that she has cooked over the years for her own family and friends: *hearty hot dinners and roasts *light lunches *simple soothing soups *plenty of baking (including pastry and sponge cakes) *perfect puddings *tempting toasty snacks *plus how to make your own bread with a bread maker.
Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients
by Andrea GentlIACP Cookbook Award WinnerNamed a Best Cookbook of 2022 by Bon Appetit In her extraordinary first cookbook, Andrea Gentl brings to her subject equal parts knowledge and technique, along with a unique passion and sensibility. From sprinkling adaptogenic powder over granola to reinventing schnitzel with king trumpets, Cooking with Mushrooms expands our ideas of how to use mushrooms as both a food and a flavor, a seasoning and the star of the plate. Here are a variety of mushroom broths to make you feel better. Breakfast recipes like Soupy Eggs with Chanterelles. Mushroom Larb or a Crispy Shiitake &“Bacon&” Endive Wedge Salad makes the perfect lunch. Mushroom Ragu or a Roast Chicken with Miso Mushroom Butter can change the dinner game, and a Maple Mushroom Ice Cream will transform your ideas about dessert. The dishes might sound familiar—lasagna, risotto, a bourguignon, brownies—but the ingredients and flavors are as unexpected as they are delicious. In all, Cooking with Mushrooms features nearly 100 recipes that unlock the powerful flavors and health-giving properties of the world&’s most magical ingredient.
Cooking with Oats: Oat Bran, Oatmeal, and More / Storey Country Wisdom Bulletin A-125 (Storey Country Wisdom Bulletin)
by Cornelia M. ParkinsonSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Cooking with Quinoa For Dummies
by Cheryl Forberg140+ gluten-free recipes for adding quinoa to every meal and snack Touted as "the gold of the Incas", quinoa (pronounced keen-wah) has many health benefits. It is high in both protein and fiber, gluten-free, and has been known to help those with cardiovascular health problems, as well as people who suffer from migraine headaches. Research also shows that the nutritional composition of quinoa is important in fighting breast cancer, especially in post-menopausal women. It is a great gluten alternative, and provides complete protein in vegetarian or vegan dishes. Not only does it have all of these phenomenal health qualities, quinoa is also delicious and extremely versatile! Quinoa can be made into a breakfast porridge, stuffed into a wrap for lunch, combined with vegetables for a hearty salad, rolled with spices and breadcrumbs to make a delicious burger, and added to an assortment of cakes and breads for an extra protein punch. Cooking with Quinoa for Dummies shows you how you can easily incorporate quinoa into each and every one of your meals and snacks. Offers over 140 gluten-free recipes for incorporating quinoa into breakfasts, lunches, snacks, dinners, and desserts Explains the health benefits and disease-fighting power of this superfood Provides the 4-1-1 on how quinoa can help you lose those unwanted pounds Includes a 16 page color insert with beautiful photos of gluten-free quinoa-packed meals Cooking with Quinoa For Dummies shows you how to use this hot new superfood in all your favourite dishes!
Cooking with Rice: More Than 30 Favorite Recipes / Storey's Country Wisdom Bulletin A-124 (Storey Country Wisdom Bulletin)
by Cornelia M. ParkinsonLearn how to cook rice perfectly and how to use it in a wide variety of recipes, from basic Baked Rice and Fried Rice to delicious dishes like Indonesian Rice Salad, Risotto with Peas, Cranberry Rice Croquettes, Paella, Rice Parisienne, Orange Cashew Rice, Indian Pilaf, Ginger Rice Casserole, Brown Rice Bread, Rice Pudding, and more.
Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals
by Lindsay-Jean HardStop throwing away your food scraps and start enjoying them on your table! A collection of 80 surprising, creative, delicious recipes for anyone who wants to cook smart, sustainable, and impressive meals out of unused bits of produce, cheese rinds, stale bread, and other oft-discarded foods.
Cooking with Seeds: 100 Delicious Recipes for the Foods You Love, Made with Nature's Most Nutrient-Dense Ingredients
by Charlyne MattoxSeeds are moving into the health spotlight: oil-rich varieties can boost energy, reduce cholesterol, inhibit tumor growth, and promote heart, brain, and immune function. Incorporating these little nutrient bombs into your daily diet is a great way to boost your health without having to give up your favorite foods; in Cooking with Seeds, Charlyne Mattox shows you how.With more than 100 real-kitchen recipes, from Long Bean and Poppy Seed Curry to Beef, Carrot, and Flax Seed Meatballs to Chocolate Cupcakes with Seed Butter Ganache, there's something for every palate. Mattox also offers recipes for seed-based basics, such as milks, spreads, and butters, so even if you only have time for a snack you can reap the benefits and enjoy the flavor of these nutritional powerhouses.
Cooking with Spices For Dummies (For Dummies Ser.)
by Jenna HolstIf your idea of kicking up a dish is using salt and pepper, there’s a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don’t have to be those scary, untouchables on the supermarket shelf. Cooking with spices can actually be fun, interesting, enjoyable and, most of all, delicious. Using spices will vastly improve your cooking and make you feel, finally, in command of your kitchen. Cooking with Spices For Dummies is for anyone who’s ever wondered how the great chefs whip up their fabulous-tasting dishes—but wasn’t sure how. And if you’re something of a veteran in the kitchen, you’ll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and spareribs or sweet potatoes and green beans. Most likely, you’ll find the answer to any question you’ve ever had about spices—plus a lot more—in this handy one-volume guide, like: What makes up a basic spice collection Advice on essential tools—including mills, graters, and mortar and pestle Preparing spices for cooking—including knowing which spices to toast, sauté, or grate A tour of the world of spices by region and country Menu planning and menu samplers arranged by country Once you’ve become familiar with the basics, it’s on to the fun stuff—cooking with spices. After you’ve followed the simple tips on making the most of your ingredients, you’ll be able to comfortably test your skills on the delicious assortment of over 200 recipes, which feature: Basic rubs and spice mixes—including Cajun, Caribbean, Indian Curry powder, Jamaican, and Southern Barbecue Marinades and sauces—including South of the Border Marinade and Teriyaki sauce Salsas and salads—including Tomato Salsa, Plum Salsa, and Spiced Fruit Salad Vegetables and legumes—including Mashed Spiced Butternut and Vegetarian Bean Chili Pasta, potatoes, and grains—including Pasta Puttanesca, Roasted Potatoes with Garlic and Cumin, and Curried Barley Pilaf Chicken, meat, and seafood—including Down Home Barbecued Chicken, Indonesian Beef Sate, and Shrimp Curry Complete with such indispensables as a spice quantity guide (showing exactly how much you should use), a glossary of cooking terms, eight pages of tempting, full-color photos, and humorous cartoons, Cooking with Spices For Dummies gives you just what you need to know to cook with confidence and create delicious, exciting dishes for your family and friends.
Cooking with the Chicken Man
by Leonard ThomasFrom radio commentator, drawbridge operator, and master chicken chef Leonard "The Chicken Man" Thomas comes a collection of cooking tips and 100 recipes--plus the funniest chicken stories on the planet! Photos and illustrations.
Cooking with tinned fish: Tasty Meals With Sustainable Seafood
by van Bart OlphenTinned fish is delicious, sustainable, and just as good as fresh! Combining the best ingredients, brilliant recipes and top tricks and tips, Bart Van Olphen demonstrates the versatility of cooking with the ultimate store cupboard staple.
Cooking with Tofu: Storey Country Wisdom Bulletin A-74 (Storey Country Wisdom Bulletin)
by Mary Anna DusablonLearn to make your own tofu and then enjoy your creation – or the store-bought variety – in 26 delicious recipes for salads, soups, main dishes, shakes, desserts, and more. You&’ll find something for every meal and every craving, from sweet potato pancakes to hot and sour soup, tofu burgers, green onion dip, lasagna, curried vegetables, quiche, Szechuan eggplant, and more. Includes basic tips on cooking and storing tofu, along with nutritional information.
Cooking with Whey: A Cheesemaker's Guide to Using Whey in Probiotic Drinks, Savory Dishes, Sweet Treats, and More
by Claudia LuceroAnyone who&’s ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing byproduct called whey. &“Don&’t throw away your whey!&” says cheesemaker Claudia Lucero. In Cooking with Whey, Lucero shares 60 inventive recipes that use whey, which is rich in protein, minerals, and vitamins, and adds creaminess and flavor to foods. Sweet whey, a byproduct of cheesemaking enhances baked goods and smoothies. Acid whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting ferments, and adding tang to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and many more mouth-watering recipes for beverages, soups, breads, desserts, and everyday meals, this book is the key to unlocking a delightfully surprising array of ways to put whey to work!
Cooking with Winter Squash & Pumpkins: Storey's Country Wisdom Bulletin A-55 (Storey Country Wisdom Bulletin)
by Mary Anna DusablonSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Cooking with Yogurt: Storey's Country Wisdom Bulletin A-86 (Storey Country Wisdom Bulletin)
by Olwen WoodierSince 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
Cooking With Your Instant Pot: Quick, Healthy, Midweek Meals Using Your Instant Pot or Other Multi-functional Cookers
by Catherine AtkinsonYour new Instant Pot multi cooker could be the most useful kitchen appliance you will ever own. This book will tell you everything you need to know about the Instant Pot so that you can get the best out of its seven functions and cook quick, easy and delicious food for your family.Cooking With Your Instant Pot provides lots of healthy, fully-tested recipes that make the most of all the functions in order to save you time and effort. There's a mix of classic and contemporary dishes, all of them tasty and nutritious, for both everyday cooking and special occasions.Recipes include:· Breakfast recipes such as Crispy Bacon and Red Onion Omelette, Smoked Salmon and Avocado Kedgeree, and Dried Apricot and Almond Jam· Soups, stocks and broths including Chorizo and Chick-pea Soup, and Goulash Soup with Mini Bread Dumplings· Meat Stews, such as Braised Lamb Shanks with Borlotti Beans, Mongolian Braised Beef, and Pork Steaks in Sweet and Sour Barbecue Sauce· Curries, such as Chicken Tikka Masala, Chicken Jalfrezi and Fragrant Chicken Curry · Vegetable dishes, such as Easy Jacket Potatoes, Steamed Broccoli and Cauliflower with Crispy Crumbs, and Creamed Sweet Potatoes· Desserts and Cakes like Blushing Poached Pears, Apple and Honey Creme Caramel, and Sticky Ginger cakeFast, nutritious and flavourful - fabulous food from your Instant Pot!
Cooking Without Made Easy: Recipes Free From Added Gluten, Sugar, Yeast And Dairy Produce
by Barbara CousinsThis is the third book in the ‘Cooking Without’ collection written by nutritional therapist Barbara Cousins. This series of cook books has been an enormous success. They have been recommended by nutritional therapists all over the world and have transformed the lives of thousands of people.
Cooking Without Recipes (William Lorimer)
by Philip DundasLearn to cook by instinct, without the need for recipesDo you envy people who seem to be able to cook with effortless ease? Have you ever wanted to cook like your mother, bringing an endless variety of meals to the table without ever looking at a recipe book? Do you want to be inspired in the kitchen again, and just by opening the fridge door concoct a feast from nothing but a few leftovers, a squeeze of lemon and some fresh air? Then look no further. Cooking without Recipes will show you how. Using the right implements, shopping with confidence, and stocking up on essential ingredients you will acquire the instinct needed to prepare your favourite dishes from your own creativity and imagination.
Cooking Without (Text only): (text Only)
by Barbara Cousins‘Cooking Without’ written by nutritional therapist Barbara Cousins is not only a collection of delicious and easy to make recipes but is also a book about health – how to gain it and how to keep it.
The Cooks' Book: Age-old advice and tips for the kitchen
by Louise DixonWhether you want to get back to basics, throw away the ready-meals and cook some traditional tasties, or you are simply interested in studying the old tried-and-tested methods used in the good old days, The Cooks' Book has the wisdom and advice of the trained chef at your disposal. This book is a treasure trove of information that will bring out the best in everyone in the kitchen. From advice on food hygiene, handling and preparation to techniques and tricks to help your bread rise and your pies taste just like Grandma made them. Also includes, old, new - and some surprising - uses for store cupboard staples, some tips and tricks for successful jams, preserves and pickles and important storage and reheating advice at your fingertips.
A Cook’s Book
by Nigel Slater‘This is a book for life . . . This, and it’s high praise, is Slater’s best book’ Diana Henry, Sunday Telegraph ‘It’s so good. I think it’s his best one’ India Knight, Sunday Times ‘It is beautiful’ Grace Dent A Cook’s Book is the story of Nigel Slater’s life in the kitchen.
