Vegetarian Cooking at Home with The Culinary Institute of America PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Vegetarian Cooking at Home with The Culinary Institute of America PDF full book. Access full book title Vegetarian Cooking at Home with The Culinary Institute of America by The Culinary Institute of America. Download full books in PDF and EPUB format.
Author: The Culinary Institute of America Publisher: Wiley ISBN: 9780470421376 Category : Cooking Languages : en Pages : 336
Book Description
A new edition in the "At Home" series featuring hundreds of delicious vegetarian recipes from the kitchens of the CIA Whether for environmental, political, or health reasons, millions of Americans now follow a vegetarian or vegan lifestyle. But giving up meat doesn't mean having to give up delicious eating. Vegetarian Cooking at Home with The Culinary Institute of America provides 200 delicious meat-free recipes of the quality and sophistication that the CIA is known for. You'll find everything you need here to create incredibly flavorful vegetarian meals, including starters and sides; soups, salads, and sandwiches; breads and baked goods; grain, pasta, and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes. Features information on health and nutrition, seasonality, and essential ingredients and equipment in addition to 200 delicious recipes Recipes throughout are accompanied by line drawings and gorgeous full-color photography A new edition in the series that includes Artisan Breads at Home with The Culinary Institute of America and Italian Cooking at Home with The Culinary Institute of America Drawing on the expertise of the CIA's professional cooking programs, Vegetarian Cooking at Home with The Culinary Institute of America is a must for anyone who wants to learn to cook satisfying and sophisticated meat-free meals at home.
Author: The Culinary Institute of America Publisher: Wiley ISBN: 9780470421376 Category : Cooking Languages : en Pages : 336
Book Description
A new edition in the "At Home" series featuring hundreds of delicious vegetarian recipes from the kitchens of the CIA Whether for environmental, political, or health reasons, millions of Americans now follow a vegetarian or vegan lifestyle. But giving up meat doesn't mean having to give up delicious eating. Vegetarian Cooking at Home with The Culinary Institute of America provides 200 delicious meat-free recipes of the quality and sophistication that the CIA is known for. You'll find everything you need here to create incredibly flavorful vegetarian meals, including starters and sides; soups, salads, and sandwiches; breads and baked goods; grain, pasta, and noodle dishes; and main dishes featuring beans, eggs, and meat substitutes. Features information on health and nutrition, seasonality, and essential ingredients and equipment in addition to 200 delicious recipes Recipes throughout are accompanied by line drawings and gorgeous full-color photography A new edition in the series that includes Artisan Breads at Home with The Culinary Institute of America and Italian Cooking at Home with The Culinary Institute of America Drawing on the expertise of the CIA's professional cooking programs, Vegetarian Cooking at Home with The Culinary Institute of America is a must for anyone who wants to learn to cook satisfying and sophisticated meat-free meals at home.
Author: Susan Crowther Publisher: Simon and Schuster ISBN: 1632207559 Category : Cooking Languages : en Pages : 208
Book Description
Mastering the Art of Recipe-Free Cooking “This information-packed book—part memoir, part recipe-free instruction—hums with the conviction of a talented, knowledgeable cook.” —Crescent Dragonwagon, James Beard Award-winning author Thanks to the constant availability of takeout, frozen dinners, and fast food restaurants, for the majority of Americans, cooking has become a spectator sport—an entertaining activity you watch on television, but not something to try at home. The Vegetarian Chef is a warm and funny instructional guide that addresses this issue head-on. Rather than simply collecting recipes, author, chef, caterer, and nutritionist Susan Crowther offers people something even more useful—an understanding of how to cook. The Vegetarian Chef is a commonsensical and creative approach to preparing delicious plant-based meals, focusing on principles, intuition, and integrity. Cooking is also explored holistically, incorporating aspects such as local ingredients and “green cooking.” From preparing simple salad dressings to simmering soup stocks to kneading dough for bread, Crowther takes the intimidation factor out of cooking by giving readers the basic information and tools they need for culinary success. Once you understand a few basic rules and generally what ingredients in what proportions are necessary for certain dishes, you’ll be free to confidently experiment with all sorts of culinary creations. With a handful of easy-to-follow cooking time charts and shopping lists, plenty of warm advice, and a pinch of humor, Crowther welcomes aspiring cooks on a fun and exciting culinary adventure. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author: The Culinary Institute of America (CIA) Publisher: Wiley ISBN: 9780470052334 Category : Cooking Languages : en Pages : 0
Book Description
The CIA brings healthy, modern, and flavorful cooking techniques and recipes to home cooks everywhere The Culinary Institute of America's Healthy Cooking at Home brings vibrant, modern, flavorful cooking techniques to the health-minded home cook. Familiar favorites like Chicken Burritos are remade the healthy way, and exotic dishes like Pumpkin, Zucchini, and Chickpea Tagine show how exciting to the palate healthful food can be. With step-by-step techniques from the experts at the CIA, plus detailed information on nutrition and ingredients and lavish full-color photographs throughout, this is the essential guide to cooking tasty, healthy food at home. More than 235 recipes, ranging from casual lunch fare and easy weeknight dinners to luxurious, succulent modern cuisine Recipes include quick and simple dishes like Black Bean Burgers and exciting and distinctive fare like Grilled Quail Wrapped in Prosciutto with Figs and Wild Mushrooms Features 80 vibrant, dramatic photos that illustrate the richness and variety of recipes and teach simple step-by-step techniques Recipes are based on the new USDA food guide pyramid and the latest dietary guidelines, doctor recommendations, and research in health and fitness Healthy Cooking at Home is ideal for home cooks of all skill levels who want to keep the entire family healthy, happy, and well fed.
Author: Publisher: Grand Central Life & Style ISBN: 1455511196 Category : Cooking Languages : en Pages : 244
Book Description
Ellen DeGeneres' personal chef, Roberto Martin, shares over 125 delicious vegan recipes he's created for Ellen DeGeneres and Portia de Rossi that he hopes will make healthy vegan cooking accessible and easy for everyone. Portia de Rossi explains in her foreword, "Roberto taught me that the key to making good food vegan is substitution...you can enjoy all your favorite foods and never feel deprived." Some of the standouts Martin, a Culinary Institute of America-trained chef, has developed for Ellen and Portia include: Banana and Oatmeal Pancakes, Avocado Reuben, Red Beans and Rice, "Chick'n" Pot Pie, and Chocolate Cheesecake. Featuring mouthwatering photographs by award-winning food photographer, Quentin Bacon, this cookbook will appeal to die-hard carnivores and vegetarians alike.
Author: Vicki Rae Chelf Publisher: Avery ISBN: 9780895294319 Category : Cooking Languages : en Pages : 316
Book Description
Features wonderfully imaginative meals with more than 500 easy-to-follow, mouthwatering recipes. Vegetarians and non-vegetarians alike will love the creative breakfasts, lunches and dinners that abound in this delightful book. More than 20,000 sold.
Author: Matty Matheson Publisher: Abrams ISBN: 1683353285 Category : Cooking Languages : en Pages : 743
Book Description
Known from Viceland and Just a Dash, the acclaimed chef shares personal stories and memories of the food that defined him in this bestselling cookbook. Matty Matheson is known as much for his amazing food as his love for life, positive mental attitude, and epic Instagram account. This debut cookbook is about Matty’s memories of the foods that have defined who he is. With a drive to share his zest for life, he creates dishes within these pages that reinterpret the flavors of his youth in Canada, as well as the restaurant fare for which he has become so well-known. Interpretations of classics like Seafood Chowder, Scumbo: Dad’s Gumbo, and Rappie Pie appear alongside restaurant recipes like Bavette, Pigtail Tacos, and his infamous P&L Burger. This is a very personal cookbook, full of essays and headnotes that share Matty’s life—from growing up in Fort Erie, exploring the wonders of Prince Edward Island, struggling and learning as a young chef in Toronto, and, eventually, his rise to popularity as one of the world’s most recognizable food personalities. His no-nonsense approach to food makes these recipes practical enough for all, while his creativity will entice seasoned cooks. This book is like cooking alongside Matty, sharing stories that are equal parts heartwarming and inappropriate while helping you cook dishes that are full of love. Matty Matheson: A Cookbook is a collection of recipes from one of today’s most beloved chefs. A New York Times Bestseller An Esquire Best Cookbook of 2018
Author: Collectif Publisher: Flammarion ISBN: 2080238310 Category : Cooking Languages : en Pages : 315
Book Description
Discover all the essential kitchen skills for cooking with vegetables—chop shallots, peel and seed vegetables, clean mushrooms, master the brunoise dice cut, turn an artichoke—more than 45 culinary techniques are explained in over 150 step-by-step illustrated instructions. Prepare 80 simple and sophisticated flexitarian recipes— including Savory Cheesecake with Multicolored Tomatoes, Belgian Endive and Ham Soufflé, Kohlrabi Tagine with Dried Fruits, and Pont-Neuf Potatoes with Piquillo Ketchup— to brighten your meals and delight your dinner guests.
Author: Culinary Institute of America Publisher: Lebhar-Friedman ISBN: Category : Appetizers Languages : en Pages : 440
Book Description
The Culinary Institute of America Cookbook is complete with our favorite recipes for morning meals, baked goods, appetizers, hors d'oeuvres, soups, light meals, main courses, side dishes, and scrumptious desserts.
Author: The Culinary Institute of America (CIA) Publisher: John Wiley & Sons ISBN: 0470635436 Category : Cooking Languages : en Pages : 578
Book Description
Choosing a healthy eating pattern is vitally important, as diet directly influences health. From The Culinary Institute of America, Techniques of Healthy Cooking is a comprehensive kitchen reference for understanding nutrition concepts, creating healthy eating patterns, developing healthy recipes and menus, and cooking healthy recipes. From soups, salads, and appetizers to main dishes for breakfast, lunch, and dinner, there are nearly 500 recipes with more than 150 four-color photographs of ingredients, techniques, and finished dishes.
Author: The Culinary Institute of America
Author: The Culinary Institute of America
Author: Susan Crowther
Author: The Culinary Institute of America (CIA)
Author: 
Author: Gianni Scappin
Author: Vicki Rae Chelf
Author: Matty Matheson
Author: Collectif
Author: Culinary Institute of America
Author: The Culinary Institute of America (CIA)