Category Archives: Cooking

Dos Caminos Tacos: 100 Recipes for Everyone's Favorite Mexican Street Food

| October 23, 2016 | admin | 0

In her moment Dos Caminos cookbook, Chef Ivy Stark chefs tacos 24/7― listed below are greater than a hundred clean but conventional takes on tacos from Dos Caminos restaurants.

everybody loves the taco. flexible and easy, it may be breakfast, snack, dinner, or even dessert. The Dos Caminos Taco Bible deals extraordinary recipes from the most artistic and gifted cooks cooking Mexican food this day. listed below are conventional recipes for the centuries-old dish, in addition to glossy interpretations, together with: • Casabel Chile-Marinated red meat Tacos • sizzling and Smoky Shrimp Tacos • Grilled fowl Tacos with Avocado Corn Pico transparent, worthwhile info on chili peppers, advice and tips for operating with Mexican constituents, and mouthwatering images come jointly to make this an vital cookbook.

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101 Blue-Ribbon Desserts

| October 23, 2016 | admin | 0

By Gooseberry Patch

One zero one recipes for scrumptious truffles, with an inspiring photograph for each recipe! Easy-to-make recipes for daily and special-occasion pies, truffles, cobblers, crisps and puddings...every one a winner! completely designed by way of Gooseberry Patch

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| October 23, 2016 | admin | 0

By Eric Treuille

Masking the fundamental concepts of combining, kneading, shaping, and baking bread, and observed through a bread gallery with over a hundred recipes, this is often the correct advisor for either amateur and skilled bakers. writer BIO: on the age of thirteen, Eric Treuille started the apprenticeship that led him to grasp the artwork of vintage French cooking. paintings as a chef has taken him from Paris to London, the place he's the director of London's Books for chefs cooking college. he's the writer of DK's Hors d'Oeuvres, Pasta, and Ultimate Bread. Ursula Ferrigno is a skilled nutrients author, prepare dinner, and instructor focusing on Italian food and breadmaking. She has made quite a few television appearances and has written a number of books.

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The Runner's World Cookbook: 150 Recipes to Help You Lose Weight, Run Better, and Race Faster

| October 23, 2016 | admin | 0

By Joanna Sayago Golub, Deena Kastor

Runners have to devour good with the intention to practice, and what they devour could have a right away impact on how they run. The Runner’s international Cookbook - Edited by way of Joanna Sayago Golub - is definitely the right mixture of performance-boosting food to maximise functionality with effortless, scrumptious, and fast recipes. This cookbook comprises one hundred fifty recipes sourced basically from the authoritative voice in working itself, Runner’s global journal, in addition to intriguing extra content material. those recipes are meant to maximise a runner’s functionality and increase dietary benefits.
The publication will contain recipe indexes with visible keys for type in the beginning of every recipe, with V (for vegetarian), VE (for vegan), GF (for gluten free), and extra. the 1st component of the booklet makes a speciality of dietary info and staple constituents each runner should still recognize, and the second one a part of the cookbook illustrates tips on how to flip those proof into scrumptious, speedy, and nutrient-boosting nutrients via delectable recipes.
Every recipe can have an easy-to-follow icon method to spot key recipe attributes (i.e., recoveryfriendly; low-calorie; speedy and easy), besides a meals consultant that may supply readers the right way to make the healthiest offerings concerning that individual classification of foodstuff. Divided via different types (Salads/ Soups/Stews, Sandwiches/Wraps/Burgers, Pizza/Pasta, etc.), those recipes are provided by means of sorts of dishes runner can glance to for gratifying functionality wishes in appetizing methods.

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Cooking Light Annual Recipes 2013: Every Recipe...A Year's Worth of Cooking Light Magazine

| October 23, 2016 | admin | 0

An annual free up of a favored cookbook by means of the health-oriented epicurean journal collects the entire earlier year's recipes and is complemented by means of dietary recommendation and way of life guidance. 60,000 first printing.
Title: Cooking gentle Annual Recipes 2013
Author: Mowbray, Scott (EDT)
Publisher: Little Brown & Co
Publication Date: 2012/11/20
Number of Pages: 416
Binding variety: HARDCOVER
Library of Congress: bl2012043218

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The Story of Sushi: An Unlikely Saga of Raw Fish and Rice

| October 23, 2016 | admin | 0

By Trevor Corson

A New York Times Editor's Choice

Everything you by no means knew approximately sushi— its dazzling origins, the colourful lives of its cooks, and the unusual habit of the creatures that compose it

Trevor Corson takes us behind the curtain at America's first sushi-chef education academy, as keen newbies try to grasp the elusive paintings of cooking with no cooking. He delves into the biology and ordinary background of the safe to eat creatures of the ocean, and tells the interesting tale of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as an inexpensive quick foodstuff. He finds the pioneers who introduced sushi to the U.S. and explores how this not going meal is exploding into the yankee heartland simply because the long term way forward for sushi should be unraveling.

The tale of Sushi is instantly a compelling story of human decision and a tasty smorgasbord of unusual meals technological know-how, intrepid reporting, and provocative cultural history.

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Simple Foods for the Pack: More than 200 all-natural, trail-tested recipes (Sierra Club Outdoor Adventure Guide)

| October 23, 2016 | admin | 0

By Claudia Axcell

This most modern version of the original—and best—natural meals backpacking cookbook includes a wealth of latest recipes and mouthwatering classics, in addition to the most up-tp-date details on cooking with today’s light-weight meals and high-tech apparatus. This targeted cookbook brings jointly the culinary services of a sous-chef chef and the wasteland wisdom of a pro backcountry advisor to supply greater than a hundred and eighty trail-tested recipes for scrumptious, usual, and easy-to-prepare nutrition for backpacking, mountaineering, and tenting.
Since Sierra membership Books released the 1st version of Simple meals for the Pack in 1976, there was a revolution in backcountry cooking. Today’s light-weight stoves and kitchen instruments make cooking within the wild more uncomplicated than ever sooner than. And with the ever present availability of fast-cooking typical meals, the trendy adventurer has tasty choices to dear pre-packaged meals.
concentrating on those common meals and the most recent apparatus, this newly revised variation deals hikers connoisseur style at each meal—from Oatmeal Hotcakes for breakfast, to home made “nutrition bars” for the path, to Beer Fondue again at camp. the wide range of menus and the multiplied consultant to making plans, packing, and getting ready nutrients makes cooking within the backcountry as effortless as excessive Mountain Pie.

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Cooking Slow: Recipes for Slowing Down and Cooking More

| October 23, 2016 | admin | 0

By Andrew Schloss

This tantalizing e-book celebrates the paintings of cooking slowly with well-known tools that yield smooth, scrumptious foodstuff with little hands-on cooking time. greater than eighty recipes conceal every thing from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that remedies to a creamy custard in a hot oven in a single day. A bankruptcy dedicated to the sous vide strategy will tempt the technophiles, whereas the slow-grilling part is a revelation should you guy the grill each weekend. dropped at existence with 36 attractive pictures by way of award-winning photographer Alan Benson, this invaluable package deal sells the dream of cooking and residing good and is a must have for devoted domestic chefs.

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Heavenly Cheesecakes - 30 Melt-in-Your-Mouth Cheesecake Recipes (Homemade Happiness Book 1)

| October 23, 2016 | admin | 0

By Sheila Taylor

"Tried and precise. those recipes are amazing!! i have by no means had a compilation of such tasty treats which are made with genuine ingredients."

- Mrs. Bahr

"I certainly are looking to try out each recipe during this publication! My mouth watered simply examining the recipes. i admire a great cheesecake!!!"

- Ann

"Sheila Taylor has a ordinary flare and keenness for cooking, and is often perfecting recipes...I ponder her a emerging superstar, and am overjoyed that she eventually has a few recipe books available"

- Your greatest fan

"Can't wait to aim those recipes! all of them glance scrumptious. i have not been disenchanted via whatever that Sheila creates. Congratulations, Sheila on an outstanding book."

- Tanya P

Heavenly Cheesecakes contains 30 assorted recipes of really good, scrumptious cheesecakes that i've got in my opinion made, tasted, and perfected.

Below is a listing of all of the recipes inside...

White Chocolate Raspberry Cheesecake

Snappy Pumpkin Cheesecake

Turtle Pecan Cheesecake

Cinnamon Bun Cheesecake

Glazed Chocolate Cheesecake

Tiramisu Cheesecake

Peanut Butter Cup Cheesecake

New York kind Cheesecake

Peaches-N-Cream Cheese Cake

Glazed Raspberry Mini Cheesecakes

Layered Mocha Cheesecake

Snickers Cheesecake

Pumpkin Cheesecake

Double Blueberry Cheesecake

Raspberry Mousse Cheesecake

Strawberry Swirl Cheesecake

Lemony White Chocolate Cheesecake

Coffee Toffee Cheesecake

Peach Cheesecake

Turtle Cheesecake

Cherry Cheese Cupcakes

Lemon Cheesecake Bars

Almond Toffee Cheesecake Bars

Mandarin Cheesecake Bites

Latte Cheesecake Bars

Oreo Cheesecake Squares

Almond Streusel Cherry Cheesecake Bars

Frozen Raspberry Swirl

Frozen Strawberry Cheesecake

Frozen Cheesecake

Frozen Mocha Cheesecake

Pickup a duplicate this present day, you can be pleased you probably did!

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Relæ: A Book of Ideas

| October 23, 2016 | admin | 0

By Christian F. Puglisi

Chef Christian F. Puglisi opened eating place Relæ in 2010 on a coarse, run-down stretch of 1 of Copenhagen’s so much crime-ridden streets. His objective was once basic: to serve impeccable, clever, sustainable, and plant-centric foodstuff of the top quality—in a environment that was once without the pretention and frills of traditional high-end eating place eating. Relæ used to be a right away hit, and Puglisi’s “to the bone” ethos—which emphasised leading edge, major cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for cooks round the world.

Today the Jægersborggade—where Relæ and its extra informal sister eating place, Manfreds, are located—is one in every of Copenhagen’s such a lot vivid and fascinating streets. And Puglisi maintains to excite and shock diners along with his genre-defying, wildly artistic cooking.

Relæ is Puglisi’s much-anticipated debut: like his eating places, the publication is sincere, unconventional, and demanding situations our expectancies of what a cookbook might be. instead of targeting recipes, the center of the publication is a chain of interconnected “idea essays,” which demonstrate the constituents, functional concepts, and philosophies that tell Puglisi’s cooking. each one essay is attached to 1 (or many) of the dishes he serves, and readers are invited to turn during the publication in no matter what series evokes them—from proposal to dish and again to suggestion back. the result's a deeply own, completely targeted interpreting adventure: an extraordinary glimpse into the brain of a most sensible chef, and the chance to profit the language of 1 of the world’s such a lot pioneering and acclaimed restaurants.

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