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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.
The Cook's Pocket Bible: Every Culinary Rule Of Thumb At Your Fingertips (Cookery, Food And Drink Ser.)
by Roni JayEven the most experienced cook has questions. After all, no one (with a life) can remember everything they need to know when they're in the kitchen, from how long a 16lb turkey will take to roast, to which bits of a dragon fruit you can eat. But where do you go for the answers? Until now, most of us have had little choice but to phone a friend. But what if they're out? Or they're the one you're trying to impress with your classic vegetable soup (what does the recipe mean by julienne?), or poached salmon (how do you rescue a curdled hollandaise?), or your fluffy meringues (what were the proportions of egg white to sugar again?). This book puts the answers to all those on-the-spot questions right at your floured fingertips, including: What's the best way to carve a shoulder of lamb? What proportion of fat/flour/milk goes into a white sauce? Are these leftovers still OK after two days in the fridge? Can you substitute crème fraiche if you've run out of fromage frais? What can you serve vegetarians for Christmas dinner? This book will be indispensible to all enthusiastic cooks (and reluctant ones too), and save hours combing through standard cookbooks for the particular snippet of advice you need.This beautiful hardback edition has both dust-cover and gold embossing on the spine making it the perfect gift. Every Pocket Bible is lovingly crafted to give you a unique mix of useful references, handy tips and fascinating trivia that will enlighten and entertain you at every page. There is a Pocket Bible for everyone...Other titles in the series: The Baking Pocket Bible, The Jane Austen Pocket Bible, The Mum's Pocket Bible, The Wedding Pocket Bible and The Wine Pocket Bible.
A Cook's Tour: In Search of the Perfect Meal
by Anthony BourdainFrom the host of Anthony Bourdain: Parts Unknown and bestselling author of Kitchen Confidential, this wonderful book sees Bourdain travelling the world discovering exotic foods. Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling, and A Cook's Tour is the shotgun marriage of his two greatest passions. Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail. Our adventurous chef starts out in Japan, where he eats traditional Fugu, a poisonous blowfish which can be prepared only by specially licensed chefs. He then travels to Cambodia, up the mine-studded road to Pailin into autonomous Khmer Rouge territory and to Phnom Penh's Gun Club, where local fare is served up alongside a menu of available firearms. In Saigon, he's treated to a sustaining meal of live Cobra heart before moving on to savor a snack with the Viet Cong in the Mecong Delta. Further west, Kitchen Confidential fans will recognize the Gironde of Tony's youth, the first stop on his European itinerary. And from France, it's on to Portugal, where an entire village has been fattening a pig for months in anticipation of his arrival. And we're only halfway around the globe. . . A Cook's Tour recounts, in Bourdain's inimitable style, the adventures and misadventures of America's favorite chef.
Cool Camping: Sleeping, Eating, And Enjoying Life Under Canvas
by Laura James“Don’t even think about setting foot in a tent without this book. It shows just how stylish outdoor life can be.” Jodie Kidd With celebrity contributions from cool campers Hugh-Fearnley Whittingstall, Jodie Kidd, Alex James, Mitch Tonks, Emily Eavis, Kim Wilde, Kevin McCloud, Tom Norrington Davies, Rafaella Barker, and Wilfred Emmanuel-Jones.
Cool-Climate White Wine Oenology
by Volker Schneider Mark TraceyCool-Climate White Wine Oenology is dedicated exclusively to the technology and science of white still wines and sparkling base wines, as they are produced by the rapidly growing British wine industry and in countries with a similar climate. It has a strong focus on sensory issues and guides the reader through the entire process of white winemaking - from the crush pad to bottling – clearly defining which measures to take and which to avoid. Whilst this book does not neglect the scientific fundamentals of oenology, it also gives numerous practical hints and technical details of hands-on winery work and provides valuable insights into the inherently cross-disciplinary nature of white winemaking and a holistic view of one of the most fascinating fields of contemporary oenology.
Cool Kids Cook
by Jenny ChandlerCool Kids Cook is an informative, fun and stylish first cookbook for the pre-teen market. Children from ages 7 to 14 are getting more and more interested in getting into the kitchen. Moreover, they want a cook book that looks quite cool and grown-up, has lots of interesting and fun facts about food background, but that doesn't include recipes for rice crispy cakes and doesn't patronise. This books aims to do just that – to empower kids to a point where they could put a great supper on the table (with a bit of help/guidance for the first few years) and then give them a few exotic dishes with which to show off. This is NOT 'children's food', but real, achievable dishes that teach children about how to eat healthily, shop cannily and learn the vital basic cooking skills to set them up for life. Alongside the classic recipes for muffins and a great birthday cake, you will also find nutritious ideas such as fish en papilotte, adventurous stir fries, vegetable slaws or homemade granola. 50 recipes will teach the basic skills and offer variations to build on those skills. With easy-to-follow step-by-step photography, a fun graphic style to the food facts and kitchen safety, plus loads of basic info on how to shop, plan and balance your diet, this is the book to get kids cooking properly for life.
Coping with Christmas: A Fabulously Festive Christmas Companion
by Fanny Cradock Johnnie CradockWith a new introduction by Felicity Cloake “Fanny Cradock is the Queen of Christmas cooking” – The Telegraph
Coping With Gout
by Christine Craggs-HintonGout is a type of acute arthritis characterized by severe pain and inflammation in the joint(s) and soft tissues affected. When it is not treated attacks can become more frequent and painful and long-term damage can ensue.
Cordials from Your Kitchen: Easy, Elegant Liqueurs You Can Make & Give
by Rich Gulling Pattie VargasCreate your own delicious liqueurs. Pattie Vargas and Richard Gulling provide recipes for over 100 home-crafted cordials to suit every occasion, from cinnamon coffee liqueur to spiced blackberry brandy, and pineapple rum to black walnut liqueur. The simple instructions and insightful tips will have even beginners filling bottles with after-dinner joy. Learn to use your flavored liqueurs to spice up main dishes or add an extra pop of flavor to timeless desserts, and be sure to invite some friends over to enjoy a few sips.