Squeezing the Lemmon II ... More Juice Than Ever PDF Download

Author: Eric Fazio-Rhicard
Publisher:
ISBN:
Category : Lemmon, Mount (Ariz.)
Languages : en
Pages : 324

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Author: Editors, Contributors, and Readers of Fine Cooking
Publisher: Taunton Press
ISBN: 1600853269
Category : Cooking
Languages : en
Pages : 272

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Book Description
A collection of ingenious cooking tidbits, culled from the pages of Fine Cooking magazine. These savvy shortcuts and essential technques will answer questions asked by home cooks everywhere.

Author: Edward Forister White
Publisher:
ISBN:
Category : Carbonated beverages
Languages : en
Pages : 96

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Author: Naomi Pomeroy
Publisher: Ten Speed Press
ISBN: 1607749009
Category : Cooking
Languages : en
Pages : 402

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Book Description
James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

Author: Holly Bergeim
Publisher: Xlibris Corporation
ISBN: 9781469117454
Category : Health & Fitness
Languages : en
Pages : 258

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Book Description
No pain, no pills, no no-nos, no drawbacks, no lifestyle changes, rapid weight loss, feeling good the whole time, customize the plan to your needs with the doc´s help and approval. And prove - to yourself - that it can´t fail. What more can you want?

Author: Simon Difford
Publisher: diffordsguide
ISBN: 9780955627606
Category : Cooking
Languages : en
Pages : 444

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Book Description
The 7th edition of a book that is widely regarded by members of the drinks industry as the most complete and authoritative cocktail publication available. It contains 2,250 easy to follow cocktail recipes, each accompanied by a colour photograph. It also includes detailed instructions for beginners, tips for bar professionals, reviews of the top 100 international bars and a history of the cocktail.

Author:
Publisher:
ISBN:
Category : Drugs
Languages : en
Pages : 668

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Book Description

Author: Roger Morriss
Publisher: Routledge
ISBN: 1000340791
Category : History
Languages : en
Pages : 714

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Book Description
During the French Revolutionary War the Channel Fleet played the crucial role of defending Britain from invasion, protecting Britain’s incoming and outgoing trade through the Channel and Western Approaches, and preventing the French Brest fleet from setting forth on raids and expeditions. Presenting documents revealing the evolution of this role during the war, this book focuses on the blockade of Brest. It shows how the blockade developed and tightened through the increase of Admiralty control of the disposition of the Channel Fleet. It reveals the political conflicts that existed between the Commanders-in-Chief and the Admiralty, the logistical demands that had to be met, and the response of the Admiralty and fleet officers to the Spithead Mutiny. Above all, it reveals the response of the Fleet to the challenges it met from the French in their sequence of break-outs, and from the perennial problem posed by the necessity to preserve the health of seamen. Here, confuting the claims of contemporary medical officers, is evidence that shows how scurvy remained a scourge to the very end of the war.

Author: Robert HUISH
Publisher:
ISBN:
Category : Home economics
Languages : en
Pages : 888

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Book Description

Author: Mark Bittman
Publisher: Houghton Mifflin
ISBN: 1328545431
Category :
Languages : en
Pages : 965

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Book Description
The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman's How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today's cooks while retaining Bittman's trademark minimalist style--easy-to-follow recipes and variations, and tons of ideas and inspiration. Inside, you'll find hundreds of brand new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos. By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.