A Modern Way to Cook

150+ Vegetarian Recipes for Quick, Flavor-packed Meals

Author: Anna Jones

Publisher: Ten Speed Press

ISBN: 9780399578427

Category: Cooking

Page: 352

View: 8238

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From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes that are so quick to make they re achievable on any night of the week. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we re home late, tired after work, and don t have time to buy lots of ingredients, it can just seem too complicated. In this brilliant new collection of recipes, Anna Jones makes clean, nourishing, vegetable-centred food realistic on any night of the week. Chapters will be broken down by time (recipes for under 15, 20, 30 or 40 minutes) and also by planning a little ahead (quick healthy breakfasts, dishes you can make and re-use throughout the week). Anna s new book will be a truly practical and inspiring collection for anyone who wants to put dinner on the table quickly, without fuss, trips to specialist shops or too much washing up, but still eat food that tastes incredible and is doing you good."
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Mrs Beeton How to Cook

220 Classic Recipes Updated for the Modern Cook

Author: Isabella Beeton

Publisher: Hachette UK

ISBN: 0297865986

Category: Cooking

Page: 384

View: 4967

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The complete guide to British cooking by our most famous cook - fully updated for the twenty-first-century kitchen. Published to celebrate the 150th anniversary of Mrs Beeton's first publication, the 220 classic British recipes in this stunning collection are taken from the original Book of Household Management and have been updated for the twenty-first-century kitchen. Combined with sound, modern advice on how to source good food, plus detailed information on ingredients and equipment, and illustrations of all the techniques required, this is still the go-to for any aspiring or experienced home cook.
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The New Slow Cooker (Williams-Sonoma)

Fresh Recipes for the Modern Cook

Author: Brigit Binns

Publisher: Weldon Owen

ISBN: 9781616280208

Category: Cooking

Page: 224

View: 5931

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Awaken your tastebuds with a whole new approach to slow cooking. The more than 100 succulent, comforting dishes found in this book are bursting with bright fresh flavors. A fresh twist on slow-cooked comfort. Layered with bright flavors and crunchy textures, classic slow-cooked recipes are updated for today's cook, with delicious results. Dishes that satisfy the whole family. From succulent beef to melt-in-your-mouth chicken to hearty legumes, this book contains an irresistible array of easy-to-prepare recipes your family will love. From simple ingredients to mouthwatering meals. Whether preparing a weeknight meal or an elegant dinner, this book will show you how to transform wholesome, easy-to-find ingredients into tantalizing dishes. In this book, you will discover a whole new way to use your slow cooker to make more than 100 succulent dishes by enhancing them with bright fresh flavors: Tender short ribs in a sweet and spicy sauce are elevated with a crunchy daikon, carrot, and fresh herb salad; zesty chicken-tortilla soup is layered with sweet corn, creamy avocado, and earthy cilantro; and sliced brisket is perked up with a verdant, herb-laden chimichurri strewn with sweet cherry tomatoes. The slow cooker has become one of the most popular kitchen appliances for today’s busy home cook, and it is easy to see why: comfort has met convenience, with delicious results. The best slow cooking, however, is an art that is only achieved with a little finesse. This book reimagines what the slow cooker is capable of, bringing freshness, color, and texture to the flavorful stews and braises of slow cooking and creating a road map for the modern cook. Rounding out the book, the lush, tempting photography is not only mouthwatering but also inspirational, with visual ideas for textural and flavorful garnishes. Welcome to a whole new way with slow cooking.
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Pleyn Delit

Medieval Cookery for Modern Cooks

Author: Constance B. Hieatt,Brenda Hosington,Sharon Butler

Publisher: University of Toronto Press

ISBN: 9780802076328

Category: Cooking

Page: 172

View: 2989

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Adapts over one hundred authentic medieval recipes to the ingredients and equipment of the modern kitchen, providing an abundance of simple and elaborate soups, side and main dishes, stews, and desserts
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White Slave

The Godfather of Modern Cooking

Author: Marco Pierre White,James Steen

Publisher: N.A

ISBN: 9780752874630

Category: Cooks

Page: 306

View: 5485

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Taking the reader right into the heat of the kitchen with sharp-edged wit, this is the autobiography of the archetypal kitchen bad boy - Marco Pierre White.
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The Philosopher's Kitchen

Recipes from Ancient Greece and Rome for the Modern Cook

Author: Francine Segan

Publisher: Random House Incorporated

ISBN: 9781400060993

Category: Cooking

Page: 250

View: 5781

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Recreates the traditional dishes of the ancient Mediterranean for the modern-day kitchen, offering an array of culinary delights accompanied by historical sidebars and quotes.
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The Modern Cook

A Practical Guide to the Culinary Art in All Its Branches

Author: Charles Elmé Francatelli

Publisher: N.A

ISBN: N.A

Category: Cookery

Page: 560

View: 5361

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Gancel's Culinary Encyclopedia of Modern Cooking

The Most Complete and Concise Glossary Ever Compiled and Published; Over 8,000 Recipes and 300 Articles, Alimentary, Hygienic, Diet and Household Recipes. Table Service, Order of Service of Wines, Market List, Etc

Author: Joseph Gancel

Publisher: N.A

ISBN: N.A

Category: Cooking

Page: 528

View: 6204

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How to Cook Everything The Basics

All You Need to Make Great Food -- With 1,000 Photos

Author: Mark Bittman

Publisher: John Wiley and Sons

ISBN: 1118198522

Category: Cooking

Page: 496

View: 5399

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The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.
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