The Kitchen Bible PDF Download

Author: Barbara Ballinger
Publisher: Images Publishing
ISBN: 1864705515
Category : Architecture
Languages : en
Pages : 226

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Book Description
Kitchens have been transformed from a purely utilitarian workspace to a culinary-family-friends’ mecca where everyone congregates. While kitchens in condos and small houses may still be limited in square footage, even a tiny galley-style space is often now open to living and dining areas in loft-style arrangement for better camaraderie and conversation. Divided into two sections, this book will guide you through the process of designing the perfect kitchen. The first section takes you through a step-by-step approach to kitchen design and renovation, complete with questions to ask contractors, layout suggestions and checklists. This is followed by over 50 inspiring kitchens, highlighting different options and styles to help you create your ideal space.

Author: Bruce Weinstein
Publisher: Little, Brown
ISBN: 0316509701
Category : Cooking
Languages : en
Pages : 517

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Book Description
The ultimate collection of recipes to make real food, real fast -- with hundreds of ways to cook smarter, not harder. The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor. Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people's nightly question isn't "what's for dinner," but "what's for dinner in the next half hour?" They've got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren't merely "semi-homemade." They've also got slow cooker confits, no-boil stuffed cabbage, and a fine holiday turkey straight out of the freezer, as well as new ways to think about sheet pan suppers, Asian noodle dishes without a wok, and no-churn ice creams. And no MacGuyver-ing either! There are lots of new ways to use the kitchen tools you already own, imparting concrete shortcuts that save time and make something good into something great. When dinner is a problem to be solved, this is your cheat sheet.

Author: Victoria Blashford-Snell
Publisher: Penguin
ISBN: 0756668425
Category : Cooking
Languages : en
Pages : 546

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Book Description
The Illustrated Kitchen Bible is all quality content-a tremendous resource of over 1,000 delicious, achievable, and international recipes, with sumptuous photography, precise text, and innovative ideas. This book takes recipes and techniques and puts them under the microscope. How to get the best when shopping? What the preparation and cooking stages are? What to look for? What should it feel and smell like? How to save the day if something isn''t right? What to serve with it? What to do with the leftovers (if there are any)? The result is home cooking at its most perfect. Victoria Blashford-Snell trained at Le Cordon Bleu, runs a highly successful catering company in London, and is a regular cooking teacher and demonstrator in Italy, Somerset, and at London''s Books for Cooks. She has co-authored DK's Hors d'Oeuvres. Austrialia chef Brigitte Hafner writes the weekly recipes for The Sydney Morning Herald's Good Living and Melbourne Age's Epicure sections and with partner James Broadway, runs a popular wine bar and eatery in Melbourne's Fitzroy called The Gertrude Street Enoteca.

Author: Lily Simpson
Publisher: Bloomsbury Publishing
ISBN: 1408852861
Category : Cooking
Languages : en
Pages : 419

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Book Description
Lily Simpson runs The Detox Kitchen, whose boutique delis and specially designed health menus have won thousands of customers – including international celebrities. She and consultant nutritionist Rob Hobson are devoted to their philosophy of great health through great food. Inside this book are 200 of Lily's exquisite recipes – brightly delicious and packed full of flavour thanks to her clever combinations of herbs, spices and oils. All wheat-, dairy- and refined sugar-free, you'll find recipes for invigorating breakfasts, zingy raw salads, delicious snacks and dips, vibrant fish and meat dishes, and scrumptious sweet treats. But this is not just a recipe book. Rob explains how to use these dishes to target your health needs, whether that's losing weight, gaining energy, getting clearer skin – or just having a weekend detox after a few days of indulgence. Eat your way to glowing health with this smart new guide to daily wellbeing.

Author: Andrew Dornenburg
Publisher: Little, Brown
ISBN: 0316039845
Category : Cooking
Languages : en
Pages : 938

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Book Description
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.

Author: Christopher Kimball
Publisher: Little, Brown
ISBN: 9780316493710
Category : Cooking
Languages : en
Pages : 464

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Book Description
The Cook's Bible takes the mystery out of preparing a great meal. What's the ideal ratio of oil to vinegar in a vinaigrette? Kimball gives you the answer: 4 1/2 to 1. What's the secret to perfect roast chicken? A 375(degree) oven and a 170(degree) internal temperature for the thigh. How about the toughest kitchen challenge of all, piecrust? Kimball makes it easy with the right ingredients (including Crisco and butter) and illustrated step-by-step instructions. For these and the rest of America's best-loved dishes - vegetable soup, poached salmon, roast beef, barbecued ribs, homemade pizza, waffles, chocolate chip cookies, and many others - Kimball has tested and retested to deliver the definitive recipes. In addition to these master recipes, Kimball also serves up a generous helping of appealing variations - nearly 450 recipes in all. Throughout, Kimball elucidates kitchen procedures - butterflying a chicken, for instance, or dicing an onion - with more than 250 beautifully rendered step-by-step illustrations. And he also provides lucid guidance on what kitchen equipment you need and what you can live without - a microwave oven is optional, but good knives are essential - including brand names, model numbers, and prices. From recipes to techniques to equipment, here is a one-volume master class in American home cookery, a cooking school in print for beginners and experienced cooks alike.

Author: Judith Wills
Publisher:
ISBN: 9781902757360
Category : Food
Languages : en
Pages : 320

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Book Description
The aim of this text is to provide an authoritative reference for information on food and nutrition for the family. Whether the reader would like information on food allergies, weight loss, food sources or food production, the answers can be found in this book, along with recipes to suit all diets. The text presents research on all aspects of food and health and provides advice on topical food scares and food-related issues such as GM foods. Over 80 ailments are discussed in relation to food cause and food cure with suggested dietary change. The 100 recipes included are all cross-referenced to suit every sort of diet and 65 pages of charts detail the nutritional content of over 350 ingredients including the superfoods.

Author: America's Test Kitchen
Publisher: America's Test Kitchen
ISBN: 1948703556
Category : Cooking
Languages : en
Pages : 545

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Book Description
Poultry enthusiasts unite! ATK has you covered from the basic to the spectacular with 500 recipes that deliver low-key dinners, game-day favorites, simple sandwiches, special-occasion showstoppers, and beyond. You can call chicken a lot of things. Blank canvas, weeknight go-to, lean protein, we've heard it all. But boring? That's where we draw the line. Sure, it might have started to feel a bit redundant. But that's not the chicken's fault. ATK is here with the inspiration you need. It's time those chicken pieces in your freezer got the respect they deserve. Chicken is the go-anywhere, eat-with-anything, highly transformable crowd favorite that always fills the bill. Find exactly what you're looking for (and more!) with a wide breadth of themed chapters, including Easy Dinners, Classic Braises, Breaded and Fried, Pasta and Noodles, Savory Pies and Casseroles, and appliance-specific recipes. There's even a dedicated chapter of recipes for cooking for two. And with an introduction detailing how to prep any chicken part, from pounding breasts and preparing cutlets, to whole bird skills like butterflying or breaking down a chicken, you'll be a poultry pro in no time. Cozy up to succulent roast chickens with sauces made from pan drippings, sink your teeth into the crispiest, crunchiest fried chicken you've ever had, try your hand at sous vide for unbelievably moist chicken, or fire up the grill for anything from kebabs to beer can chicken. Feel like wingin' it? Us too. Our favorite is our game-changing Korean Fried Chicken Wings, double-fried so they stay extra-crispy under their blanket of spicy, salty, slightly-sweet sauce. With over 500 recipes, you could eat chicken every night and never tire of it. (And yes, that's a challenge.)

Author: K. A. Kitchen
Publisher: Wipf and Stock Publishers
ISBN: 1725287188
Category : Religion
Languages : en
Pages : 166

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Book Description
This book is a solid exposition of the relationship between the ancient near eastern world and ancient Israel. Contrary to popular conceptions that biblical literature was a response to the post-exilic condition, Kitchen demonstrates that in the light of the explosion of knowledge on the ancient near east it has become impossible to maintain critical and minimalist positions on the history and development of Israel and its religion. If one does decide to hold such a view, Kitchen explains that doing so makes Israel the only ancient nation incapable of transmitting its history and having elaborate religious rituals, which we now know were common characteristics of ancient civilizations from even before the time of Moses. Kitchen further explains that the modern minimalist views were born out of 19th century German critical theory, at a time when such knowledge of the ancient world simply did not exist. As a result, such scholars had to perform their research in a historical vacuum, and thus reconstructed the history of ancient Israel which has turned out, in the light of later research, to totally contradict the rest of the entire ancient near east. The momentum of this 19th century research, Kitchen explains, has carried on into the 20th (and 21st) centuries, coloring the views of many modern archaeologists and Old Testament scholars. This book is very important in the light of recent literature on the subject.

Author: Paula Deen
Publisher: Simon and Schuster
ISBN: 1416564128
Category : Cooking
Languages : en
Pages : 482

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Book Description
A definitive guide to Southern cooking and hospitality with 300 recipes, a two-color interior with nearly 100 instructional illustrations, an extensive appendix, sixteen pages of gorgeous color photography, and plenty of tips, stories, and Southern history throughout. Hi, y’all! This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding all the time. We’re blessed with marriages and grandbabies, and so sharing these recipes for honest, down-home dishes feels like passing a generation’s worth of stovetop secrets on to my family, and yours. I’ve been cooking and eating Southern food my whole life, and I can tell you that every meal you make from this book will be a mouthful of our one-of-akind spirit and traditions. These recipes showcase the diversity and ingenuity of Southern cuisine, from Cajun to Low-Country and beyond, highlighting the deep cultural richness of our gumbos and collards, our barbecues and pies. You may remember a few beloved classics from The Lady & Sons, but nearly all of these recipes are brand-new—and I think you’ll find that they are all mouthwateringly delicious. It is, without a doubt, a true Southern cooking bible. I sincerely hope that this book will take its place in your kitchen for many years to come, as I know it will in mine. Here’s to happy cooking—and the best part, happy eating, y’all! Best dishes, Paula Deen