A Taste of the Mountains Cooking School Cookbook PDF Download

Author: Steven Raichlen
Publisher:
ISBN:
Category : International cooking
Languages : en
Pages : 360

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Author: Steven Raichlen
Publisher:
ISBN: 9780671544294
Category :
Languages : en
Pages :

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Book Description
The author lists many of the techniques & recipes taught at the prestigious Taste of the Mountains Cooking School in New Hampshire. Recipes range from New England specialties to French cuisine. TASTE OF THE MOUNTAIN includes sketches & thorough descriptions of cooking techniques.

Author: Annemarie Ahearn
Publisher: Shambhala Publications
ISBN: 1611806542
Category : Cooking
Languages : en
Pages : 265

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Book Description
Go back to the basics in the kitchen and rediscover the joy of cooking with simple tools and fresh local and seasonal ingredients. A complete guide to the essentials of home cooking from the popular cooking school at Maine's Salt Water Farm. Good cooking has nothing to do with fancy equipment, complicated recipes, or trendy, hard-to-find ingredients. The fundamentals are really quite simple: it's about instinct, technique, and freshness. Annemarie Ahearn, dubbed by Food & Wine Magazine as someone "changing the way America eats," believes that developing these essential skills can lead to a greater sense of confidence and fulfillment in the kitchen. Her credo: 1) Grow at least some of your own food to establish a deeper connection with the earth that provides your nutrition, 2) Be familiar with a range of cooking techniques so you can develop flexibility and intuition in the kitchen, and 3) Master the age-old cooking skills that will serve you your whole lifetime--cooking in cast iron, sharpening knives, and using a mortar and pestle. With these classic skills under your belt, and with 75 tried-and-true seasonal recipes, you'll be on your way to putting consistently delicious, satisfying meals on the table every day while you learn to fall in love with the process.

Author: Joanne Weir
Publisher: Crown Publishing Group (NY)
ISBN:
Category : Cooking, Mediterranean
Languages : en
Pages : 296

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Book Description
The countries that circle the Mediterranean share more than the sea's azure waters. They share a love of first courses -- tapas from Spain, hors d'oeuvres and entrees from France, Italy's antipasti and primi piatti, mezethes from Greece, and the meze of the Levant and North Africa. These small dishes reflect the region's extraordinary bounty, its reliance on seasonal produce, and its emphasis on straightforward preparation. More than 220 recipes demonstrate both the unity and the variety of Mediterranean cuisine. Olive oil, garlic, tomatoes, eggplant, peppers, onions, and fresh herbs are the foundation of all Mediterranean cooking. But what a tremendous range of flavors and textures emanate from those ingredients! Often one brilliant idea is manipulated differently by each cuisine. Take flat bread: In Spain we find Coca de la Huerta, a summer vegetable flat bread from the Balearic Islands. France offers Provence's Pissaladiere, laced with anchovies, onions, and olives. You're probably familiar with Italy's great flat breads (like Focaccia con Gorgonzola e Pinoli), but have you ever tasted Lahmacun, a Turkish lamb and tomato pizza, spiced with cinnamon, allspice, and cloves? The Mediterranean plays the same game with savory egg pies. You can't enter a tapas bar in Spain without being confronted by some sort of tortilla, the ubiquitous Spanish omelette that appears here with caramelized onions as Tortilla de Cebollas a la Andaluza. In the South of France an omelette might be stuffed with pistou (the French equivalent of Italian pesto), and in Italy you would find the Italian equivalent of the omelette the frittata -- made with roasted sweet peppers. In Greece, the egg has beentransformed into a Sfoungato me Kolokithia Apagio, a baked omelette with rice, zucchini, leeks, feta, and mountain herbs. In Tunisia, echoes of the French occupation can be tasted in the ajja, a traditional omelette filled with Tunisia's own spicy merguez sausage. For this authentic collection, Joanne Weir ate her way around the Mediterranean cajoling home cooks and restaurant chefs into surrendering their finest recipes. Throughout the book is a reverence for the Mediterranean practice of hanging out at the table with a glass of wine -- or sherry, or ouzo, or raki -- while nibbling on an assortment of delectable little dishes. Let From Tapas to Meze bring this gracious tradition into your home.

Author: Caroline Trask Norton
Publisher: Applewood Books
ISBN: 1429090189
Category : Cooking
Languages : en
Pages : 394

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Book Description
Originally published in 1903, Caroline Trask Norton's cookbook aimed to provide Denver cooks with simple recipes adapted for those living at higher altitudes. The recipes are designed for the average home cook and call for widely available ingredients and basic cooking methods.

Author: Maximilian Ritter
Publisher:
ISBN: 9781736055335
Category :
Languages : en
Pages : 0

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Author: Caroline Trask Norton
Publisher: Forgotten Books
ISBN: 9781440086533
Category : Cooking
Languages : en
Pages : 390

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Book Description
Excerpt from The Rocky Mountain Cook Book: For High Altitude Cooking In publishing the third edition the author has added many more pages, and wholly reconstructed it, profiting by the experience gained from the previous editions. Knowing the difficulty of cooking in a high altitude the author, in this book, has endeavored to give the public the benefit obtained from teaching and housekeeping in Denver, making high altitude cooking a special study. Water boils at sea level at 212°. In Denver, where the air is much lighter, it boils at 202°. Therefore, it does not reach as great a heat and boiling requires a longer time. It has been the wish to make the recipes practical and easily followed by the most inexperienced cooks. She has not attempted giving much information on chemistry and food values, leaving that for the cooking schools. No girl's education is complete without such a course. An intelligent knowledge of cooking will enable them to feed their family with less expense and giving them the variety the family requires. Food for invalids should be selected and cooked with the greatest care. A chapter is devoted to that kind of cooking. Scientific cooking should fill an important part in the training of a nurse. The desire of the author will be obtained if the book proves helpful to all who use it and inspires them with the wish for more knowledge in the art of cooking. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Author: Tieghan Gerard
Publisher: Clarkson Potter
ISBN: 0553496409
Category : Cooking
Languages : en
Pages : 304

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Book Description
125 of your new favorite recipes, featuring maximum flavor, minimum fuss, and the farm to table style that turned Half Baked Harvest from a beloved blog into the megahit cookbook series “Recipes veer from Braised Pork Tamale Burrito Bowls to Crispy Buffalo Quinoa Bites with no logic other than flat-out good taste.”—Epicurious Tieghan Gerard grew up in the Colorado mountains as one of seven children. When her dad took too long to make dinner every night, she started doing the cooking—at age fifteen. Ever-determined to reign in the chaos of her big family, Tieghan found her place in the kitchen. She had a knack for creating unique dishes, which led her to launch her blog, Half Baked Harvest. Since then, millions of people have fallen in love with her fresh take on comfort food, stunning photography, and charming life in the mountains. While it might be a trek to get to Tieghan’s barn-turned-test kitchen, her creativity shines here: dress up that cheese board with a real honey comb; decorate a standard salad with spicy, crispy sweet potato fries; serve stir fry over forbidden black rice; give French Onion Soup an Irish kick with Guinness and soda bread; bake a secret ingredient into your apple pie (hint: it’s molasses). From Korean Beef, Sweet Potato, and Quinoa Bibimbap to Healthier Slow-Cooker Butter Chicken to Addictive Salted Caramel–Stuffed Chocolate Cookies, a striking photograph accompanies every recipe, making Half Baked Harvest Cookbook a feast your eyes, too.

Author: Caroline Trask Norton
Publisher:
ISBN:
Category : History
Languages : en
Pages : 340

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Book Description
The Rocky Mountain Cook Book by Caroline Trask Norton, first published in 1903, is a rare manuscript, the original residing in one of the great libraries of the world. This book is a reproduction of that original, which has been scanned and cleaned by state-of-the-art publishing tools for better readability and enhanced appreciation. Restoration Editors' mission is to bring long out of print manuscripts back to life. Some smudges, annotations or unclear text may still exist, due to permanent damage to the original work. We believe the literary significance of the text justifies offering this reproduction, allowing a new generation to appreciate it.

Author: Chase Reynolds Ewald
Publisher: Gibbs Smith
ISBN: 9781423602569
Category : Cooking
Languages : en
Pages : 232

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Book Description
Featuring the new cuisine of the Rocky Mountain West and stunning scenic photography, New West Cuisine introduces 15 great kitchens in Idaho, Montana, Utah and Wyoming and 100 delicious recipes from the region's most sought after eateries. The settings and styles differ, from upscale mountain resort to mom-and-pop roadside attractions, but all share a passion for hearty homemade food, seasonal and local ingredients, responsible and sustainable farming and ranching, and a rich tradition of warmth and hospitality.Along with helpful sidebars, the recipes range from Orange Poppyseed Buttercream Cake to Smoked Salmon Salad with Heart Beets and Horseradish Cream.