Author: Publisher:
ISBN:
Category : Cooking, American
Languages : en
Pages : 280
Book Description
Woman's Institute Library of Cookery: Salads and sandwiches, cold and frozen desserts, cakes, cookies, and puddings, pastries and pies
Author: American Cookery
Author: Experiment Station Record
Author: U.S. Office of Experiment StationsPublisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1126
Book Description
Technical Note
Author: Experiment Station Record
Author: United States. Office of Experiment StationsPublisher:
ISBN:
Category : Agricultural experiment stations
Languages : en
Pages : 1042
Book Description
Dictionary Catalog of the Research Libraries of the New York Public Library, 1911-1971
Author: New York Public Library. Research LibrariesPublisher:
ISBN:
Category : Library catalogs
Languages : en
Pages : 564
Book Description
American Books on Food and Drink
Author: William Rea CaglePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 874
Book Description
Boston Cooking-school Magazine of Culinary Science and Domestic Economics
Author: My New Roots
Author: Sarah BrittonPublisher: Appetite by Random House
ISBN: 0449016455
Category : Cooking
Languages : en
Pages : 585
Book Description
Holistic nutritionist and highly-regarded blogger Sarah Britton presents a refreshing, straight-forward approach to balancing mind, body, and spirit through a diet made up of whole foods. Sarah Britton's approach to plant-based cuisine is about satisfaction--foods that satiate on a physical, emotional, and spiritual level. Based on her knowledge of nutrition and her love of cooking, Sarah Britton crafts recipes made from organic vegetables, fruits, whole grains, beans, lentils, nuts, and seeds. She explains how a diet based on whole foods allows the body to regulate itself, eliminating the need to count calories. My New Roots draws on the enormous appeal of Sarah Britton's blog, which strikes the perfect balance between healthy and delicious food. She is a "whole food lover," a cook who makes simple accessible plant-based meals that are a pleasure to eat and a joy to make. This book takes its cues from the rhythms of the earth, showcasing 100 seasonal recipes. Sarah simmers thinly sliced celery root until it mimics pasta for Butternut Squash Lasagna, and whips up easy raw chocolate to make homemade chocolate-nut butter candy cups. Her recipes are not about sacrifice, deprivation, or labels--they are about enjoying delicious food that's also good for you.
The Smitten Kitchen Cookbook
Author: Deb PerelmanPublisher: Knopf
ISBN: 0307961060
Category : Cooking
Languages : en
Pages : 696
Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!