For introductory courses in general culinary arts and food and beverage programs. Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this introduction to cooking and food preparation presents information that is relevant to today's student chef. It emphasizes an understanding of cooking fundamentals, focuses on the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food chemistry.
HINTS ON COOKING VEGETABLES. HINTS ON COOKING VEGETABLES. Remember all green vegetables, except spinach, are cooked with the lid off the saucepan.
Author: Muriel Tew
Publisher: Jeppestown Press
West Africa's earliest recipe book, "Cooking in West Africa" was originally published in 1920, and written for the benefit of young bachelor district officers in Nigeria during the British colonial period. Over 200 recipes use local ingredients such as sweet mangoes, beef from zebu oxen, green paw-paw and fresh ground-nuts, together with imported staples such as tinned sausages and condensed milk. Hints on stocking a cook's box and cooking for colleagues struck down with fever are interspersed with delightful vintage advertisements. This book is a piece of West African colonial history - to read, savour and enjoy.
Broiled Salmon or Swordfish 3 slices salmon or swordfish Pepper 11 inches thick
Lemon juice Salt Melted butter Wipe the fish thoroughly and broil slowly , the
slices of salmon being thicker than mackerel or bluefish will take longer to cook ...
Welcome to the fourth Canadian edition ofOn Cooking: A Textbook of Culinary Fundamentals. Learning to cook entails much more than simply learning to follow a recipe. Consequently, this is neither a cookbook nor a collection of recipes.
Author: Sarah R. Labensky
Welcome to the fourth Canadian edition ofOn Cooking: A Textbook of Culinary Fundamentals. Learning to cook entails much more than simply learning to follow a recipe. Consequently, this is neither a cookbook nor a collection of recipes. It is a carefully designed text intended to teach you the fundamentals of the culinary arts and to prepare you for a rewarding career in the food service industry.
Put pita bread on cooking surface, cook for about 30 seconds, and then flip, cooking for another 30 seconds. 3. Remove pita bread from grill. 4.
Author: Blake Hoena
Category: Juvenile Nonfiction
Think campfire cooking stops at s'mores? Think again! This handy guidebook provides tips and tricks to cooking up memorable meals in the great outdoors, including DIY dinners, satisfying snacks, and open-fire desserts. With bold photos and infographics, step-by-step projects, and expert instructions, OUTDOOR ADVENTURE GUIDES will have first-time campers and enthusiasts alike opting outside.
Also do not cook whole chickens unless using a vacuum chamber. ... Please buy sushi grade fish when cooking sous vide fish dishes. Make sure raw ingredients ...
Author: Harry Stewart
Are you still choosing between healthy and tasty food? Here is solution for you You shouldn’t have to go out to expensive restaurants just to eat perfectly cooked food. Whether you’re a sous vide enthusiast seeking to add new recipes to your repertoire, or just getting into the technique, this book will show you how easy it is to make restaurant quality food in your very own home. Sous Vide attracts people all over the world. This method can cook the wide variety of the meals; especially this thing makes the technology in-demand nowadays. The restaurant method of cooking attracts not only chefs but a housewife and just food lovers. Contents of the book: Chapter 1 - Introduction Of The Sous Vide Chapter 2 - Sous Vide V/S Conventional Cooking Technique Chapter 3 - How Does The Sous Vide Technique Improve Presentation? Chapter 4 - How To Properly Cook Using The Sous Vide Technique? Chapter 5 - The First Rule Of Sous Vide Is Safety Chapter 6 - Some Additional Specific Tips To Safe Sous Vide Recipes Inside this cookbook you'll find only the best SousVide recipes for: Breakfast Meat Poultry Seafood Sides Desserts If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!
It was from her that I learned it , although I never went to a cooking school . Some
young ladies imagine that one course of lessons at a cooking school will enable
them to cook as well as any cook in the land . Little do they know how much time
One Day of Cooking, One Month of Meals (With Companion Mini-Versions) Marianne Hockett ... (Assemble on cooking day and freeze or assemble on serving day.) ...
Author: Marianne Hockett
Publisher: LifeRich Publishing
The Busy Woman’s Guide to BIG COOKING is really a cooking “system” for preparing once-a-month freezer meals, rather than a typical cookbook. This system provides a streamlined method for preparing dinners for a family of five featuring ground beef, chicken and cooked beans. Some of the key features are: • Buying ingredients in bulk • Piggybacking recipes that share common ingredients • Built-in allowance for flexibility/substituting your family’s favorites • Inexpensive and easy recipes Two companion BIG COOKING modified mini versions are also included that can be prepared in just a few hours (one featuring ground beef, one featuring chicken). These allow maximum adaptability for individual preferences while prioritizing meal prep efficiency.
The Magic of Yogurt For Cooking and Beauty Table of Contents Introduction Shopping for Yogurt? Investing in a Yogurt Maker How to Make the Perfect Yogurt. How to Prevent the Yogurt from Getting Watery? Yogurt in Cuisine Yogurt – cucumber soup – Tarator Raita- Mishti doi (literally sweet yogurt ) Yogurt As Tenderizer Chicken In Yogurt Making Whey at Home Buttermilk or Lassi How Do You Make Traditional Buttermilk? Yogurt for Beauty Yogurt As a Hair Conditioner. Curing Dandruff Yogurt As a Facemask. Rosewater for Beauty How To Make Rose Water Conclusion Author Bio Introduction Nobody really knows who first discovered yogurt. Butter is supposed to have been discovered millenniums ago, when camel’s milk was placed in animal skin hides while being transported from one place to another by Arab or Turkish nomads. The ambulatory movement of the camel walking across the desert seem to have a churning effect on the hides, and in the evening, when the milk was taken out of the sack, two new products were discovered. Butter and buttermilk. This possibly apocryphal serendipity is on par with the supposed discovery of wine. Millenniums ago, a Greek slave was suffering from toothache, and that was so painful that she found an earthenware pitcher full of fermenting grape juice left by some other careless slave. All those bubbles made her think that it was poison, and she would rather drink that, than suffer the pain of a toothache. So she did drink of the juice of the grape and fell asleep. And the miracle of wine was discovered to gladden the hearts of generations. No wonder the Greeks had a God Bacchus – also known as Dionysus and the Roman equivalent Liber to whom you liberally paid libations, before you drank wine – for wine. But nobody has told us how yogurt was discovered and by whom. But in ancient Indian medicine texts, the mixture of honey with yogurt eaten every day is considered to be the food of the gods to keep you everlastingly healthy. Along with yogurt, the side products of bacterially fermented milk included buttermilk and butter. Every house proud woman made sure that she kept some yogurt back from yesterday’s batch to prepare today’s batch of yogurt. These cultures have enzymes and bacteria, which are extremely beneficial for your digestive system. The enzymes produce lactic acid. Lactic acid is what is going to ferment the lukewarm milk. It is also what makes your yogurt sour if you leave it in a warm place after the yogurt has been made. So the moment you see the yogurt set, put it in a cool place.
Author: Margaret Beam FreemanPublish On: 1943-01-01
(l( Country people of Europe and Asia still cook the roots and MALLOW foliage of mallow as a vegetable and sometimes add the young green tops to salads.
Author: Margaret Beam Freeman
Publisher: Metropolitan Museum of Art
Covering nearly seventy different herbs, this book details each plant’s specific role in several aspects of medieval society including cooking, healing, and pest control. Illustrated with 16th century prints which highlight the practical applications and symbolic significance of botanicals in the household as well as prints of the featured plants from a 15th century manuscript, this book provides a clear but thorough introduction to herbs and their diverse uses in medieval Europe.
I realize now that my passion for cooking was born then and there: it was the first time in my life that I felt part of something—a clan, a posse, a family, ...
Author: Greg Marchand
Publisher: Artisan Books
On a quiet cobblestoned side street north of Les Halles in Paris, a veritable food revolution is happening thanks to chef Greg Marchand’s game-changing restaurant, Frenchie. Here are some of his most inspired and deeply original recipes, dishes that are radiant not just in color but in flavor, and filled with alluring hints of international influences. Chutneys, pestos, and flavored vinaigrettes take the place of heavier and more traditional French fare, and the juxtaposition of ingredients (watermelon with ricotta salata; roasted carrots with oranges and avocado; raw baby turnips and juicy pears) adds energy to a once hidebound bistro tradition. To the question “Is there anything new under the sun?” Frenchie answers, unequivocally, “Yes!”
The cook could finally get off of her feet, whether in her own home or in her quarters at her employer's house. But the next morning, the process would ...
Author: Rebecca Sharpless
Publisher: UNC Press Books
Category: Social Science
As African American women left the plantation economy behind, many entered domestic service in southern cities and towns. Cooking was one of the primary jobs they performed, feeding generations of white families and, in the process, profoundly shaping southern foodways and culture. In Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865-1960, Rebecca Sharpless argues that, in the face of discrimination, long workdays, and low wages, African American cooks worked to assert measures of control over their own lives. As employment opportunities expanded in the twentieth century, most African American women chose to leave cooking for more lucrative and less oppressive manufacturing, clerical, or professional positions. Through letters, autobiography, and oral history, Sharpless evokes African American women's voices from slavery to the open economy, examining their lives at work and at home. The enhanced electronic version of the book includes twenty letters, photographs, first-person narratives, and other documents, each embedded in the text where it will be most meaningful. Featuring nearly 100 pages of new material, the enhanced e-book offers readers an intimate view into the lives of domestic workers, while also illuminating the journey a historian takes in uncovering these stories.
Steam must be kept in the cooking - pot by a well - fitting lid . 5. Vegetables need
far less cooking than the basic stock ingredients . 6. Consommés should be
made only from clear stock . 7. Bones , giblets , etc. , should first be washed in