Books That Cook

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Author: Melissa Goldthwaite
Publisher: NYU Press
ISBN: 1479830216
Size: 68.23 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 384
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Whether a five-star chef or beginning home cook, any gourmand knows that recipes are far more than a set of instructions on how to make a dish. They are culture-keepers as well as culture-makers, both recording memories and fostering new ones. Organized like a cookbook, Books That Cook: The Making of a Literary Meal is a collection of American literature written on the theme of food: from an invocation to a final toast, from starters to desserts. All food literatures are indebted to the form and purpose of cookbooks, and each section begins with an excerpt from an influential American cookbook, progressing chronologically from the late 1700s through the present day, including such favorites as American Cookery, the Joy of Cooking, and Mastering the Art of French Cooking. The literary works within each section are an extension of these cookbooks, while the cookbook excerpts in turn become pieces of literature—forms of storytelling and memory-making all their own. Each section offers a delectable assortment of poetry, prose, and essays, and the selections all include at least one tempting recipe to entice readers to cook this book. Including writing from such notables as Maya Angelou, James Beard, Alice B. Toklas, Sherman Alexie, Nora Ephron, M.F.K. Fisher, and Alice Waters, among many others, Books That Cook reveals the range of ways authors incorporate recipes—whether the recipe flavors the story or the story serves to add spice to the recipe. Books That Cook is a collection to serve students and teachers of food studies as well as any epicure who enjoys a good meal alongside a good book. Instructor's Guide

Salsas That Cook

Salsas That Cook PDF
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Author: Rick Bayless
Publisher: Simon and Schuster
ISBN: 0684856948
Size: 47.97 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 128
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Tells readers how to compose six authentic, versatile salsas and use them in sixty delicious dishes, including such American standards as ribeye steak

How To Cook

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Author: Marion Holmes
Size: 50.22 MB
Format: PDF, Docs
Category : Cooking, American
Languages : en
Pages : 351
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How To Cook A Wolf

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Author: M. F. K. Fisher
Publisher: Macmillan
ISBN: 9780865473362
Size: 72.39 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 202
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First published in 1942 when wartime shortages were at their worst, the ever-popular How to Cook a Wolf, continues to surmount the unavoidable problem of cooking within a budget. Here is a wealth of practical and delicious ways to keep the wolf from the door.

Salz Fett S Ure Hitze

Salz  Fett  S  ure  Hitze PDF
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Author: Samin Nosrat
Publisher: Antje Kunstmann
ISBN: 3956142829
Size: 69.25 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : de
Pages : 472
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Samin Nosrat verdichtet ihre reiche Erfahrung als Köchin und Kochlehrerin zu einem so einfachen wie revolutionären Ansatz. Es geht dabei um die vier zentralen Grundlagen guten Kochens: Salz, Fett, Säure und Hitze. Salz – das die Aromen vertieft. Fett – das sie trägt und attraktive Konsistenzen ermöglicht. Säure – die alle Aromen ausbalanciert. Und Hitze – die die Konsistenz eines Gerichts letztendlich bestimmt. Wer mit diesen vier Elementen souverän umgeht, kann exzellent kochen, ohne sich an Rezepte klammern zu müssen. Voller profundem Wissen, aber mit leichter Hand und gewinnendem Ton führt Nosrat in alle theoretischen und praktischen Aspekte guten Kochens ein, vermittelt Grundlagen und Küchenchemie und verrät jede Menge inspirierender Tipps und Tricks. In über 100 unkomplizierten Rezepten wird das Wissen vertieft und erprobt: frische Salate, perfekt gewürzte Saucen, intensiv schmeckende Gemüsegerichte, die besten Pastas, 13 Huhn-Varianten, zartes Fleisch, köstliche Kuchen und Desserts. Samin Nosrats Rezepte ermuntern zum Ausprobieren und zum Improvisieren. Angereichert mit appetitanregenden Illustrationen und informativen Grafiken ist dieses Buch ein unverzichtbarer Küchenkompass, der Anfänger genauso glücklich macht wie geübte Köche.

The Cook S Book

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Author: Jill Norman
Publisher: Melcher Media
ISBN: 9780756632311
Size: 69.78 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 496
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Offers step-by-step techniques and hundreds of recipes for sauces, soups, dairy, fish, poultry, seasoning, meat, pasta, vegetables, breads, grains, and desserts and pastries as well as sections on Indian, Thai, and Chinese cooking.

The Way To Cook

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Author: Julia Child
Publisher: Knopf
ISBN: 0679747656
Size: 14.49 MB
Format: PDF, Docs
Category : Cooking
Languages : en
Pages : 512
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Blending classic techniques with free-style American cooking and emphasizing freshness, lightness, and simpler preparations, this treasury of cooking from the "French Chef" features eight hundred master recipes and variations

How To Cook Everything Fast

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Author: Mark Bittman
Publisher: Houghton Mifflin Harcourt
ISBN: 0470936304
Size: 51.93 MB
Format: PDF, Mobi
Category : Cooking
Languages : en
Pages : 1056
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Demonstrates how to minimize cooking times while becoming more intuitive in the kitchen, sharing hundreds of simple, flavorful dishes that can be prepared in fifteen to forty-five minutes.

The Way I Cook

The Way I Cook PDF
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Author: Lee Bailey
Publisher: Gramercy Books
ISBN: 9780517208915
Size: 13.52 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 560
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A fabulous collection of 1,300 of Lee Bailey's personal favorite recipes culled from all the books he's written, plus 24 new menus that include 90 brand new recipes! This award-winning cookbook author presents recipes from every category: poultry to pasta, seafood, soups, sandwiches, muffins and breads -- and his mouth-watering desserts. This book truly is the Best of Bailey!

The Cook S Companion

The Cook s Companion PDF
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Author: Stephanie Alexander
Size: 33.62 MB
Format: PDF, Kindle
Category : Cookery
Languages : en
Pages : 816
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A collection of recipes gained during more than 25 years in professional kitchens and 40 years of cooking. This is a book for those who love good food. It contains ideas about the food that the author cooks for her family and friends as well as the recipes learned from her mother. It provides information on more than 100 common ingredients and 700 recipes, plus quick ideas for food. Includes colour photographs by Earl Carter, bibliography and index.