Search results for: the-international-squid-cookbook

The International Squid Cookbook

Author : Isaac Cronin
File Size : 58.83 MB
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The International Squid Cookbook

Author : Isaac Cronin
File Size : 34.14 MB
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Gives Chinese, Italian, French, Greek, and American recipes for preparing squ and explains how to select, clean, and stuff them.

New York Magazine

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File Size : 55.47 MB
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New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

Good for Your Health All Asian Cookbook P

Author : Marie Wilson
File Size : 77.50 MB
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The warning has been sounded loud and clear: reduce your intake of red meats, salt, eggs, butter, and cream or run the risk of high blood pressure, heart problems, and cancer. But does this mean that all your favorite foods must be forsaken, or that bland is better? Not at all! Fortunately, Asian cuisines offer a wonderful selection of delicious, colorful, and easy-to-prepare dishes that actually help to promote better health. The Good-for-Your-Health All-Asian Cookbook presents over 220 exciting Asian dishes from eleven Asian countries, from Japan to Pakistan that are low in fat and cholesterol, low in salt, and low in calories. Very little oil or fat is used in the recipes, and salt and MSG have been wholly eliminated. Instead, generous use is made of Asia's miracles of flavor and aroma: garlic and fresh ginger root, to maintain full-bodied richness; spices and herbs, to add zest; rice wines, lemon juice, and vinegar, to provide the sultry pungency of sweet-and-sour dishes; and peppers and chilies, for those who like a little more "heat" in their lives.

The No Salt Lowest Sodium International Cookbook

Author : Donald A. Gazzaniga
File Size : 85.54 MB
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When a serious heart problem caused Don Gazzaniga to give up his career in communications, he was warned to keep to a diet with very little salt or other sodium. Undaunted, he discovered a way to continue enjoying the meals he loved and still keep his sodium level far below what most cardiologists feel they can expect from their patients. The idea has led to three published books found on the kitchen shelves of thousands of grateful families dealing with congestive heart failure. First came a large general cookbook. It was followed by a baking book, and then a book of recipes for light meals and snacks. What could be next? Before Don's illness, he and his wife, Maureen, traveled a lot. Don's job took him all over the globe. And wherever they went, they sought out that country's traditional dishes. When the light-meals book was finished, Don was looking for yet another low-sodium cookbook idea. He and Maureen pulled out their collection of recipes, did their magic of making them very low on sodium, and voilà! The No-Salt, Losest-Sodium International Cookbook is a delicious and healthy treat for the entire family.

The Great Cruising Cookbook

Author : John C. Payne
File Size : 85.47 MB
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John C. Payne is writer, sailer and cooking enthusiast.

Handbook of Molecular Gastronomy

Author : Christophe Lavelle
File Size : 35.89 MB
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Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Cooking Culture and Courage

Author : Delores A. O'Brien
File Size : 80.31 MB
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The Newfoundland and Labrador Seafood Cookbook

Author : Joan Over
File Size : 90.83 MB
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More than a collection of recipes, The Newfoundland and Labrador Seafood Cookbook is a compendium of fish and shellfish found in North Atlantic waters. Complete with illustrations, it includes physical characteristics, habitat descriptions and best preparation mehtods for dozens of species. With a clear conversational style, Joan Over guides the cook through her own innovative and delectable recipes, as well as many of the traditional seafood dishes of Newfoundland and Labrador.

CephsInAction Towards Future Challenges for Cephalopod Science

Author : Lindy Holden-Dye
File Size : 37.80 MB
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The last five years have been extremely challenging, but also very innovative for cephalopod science, and the outstanding tradition of biological contribution with cephalopod molluscs as key players in science and human activities and interests has continued. This Research Topic is one of several dedicated to cephalopod molluscs (e.g., Hanke and Osorio, 2018; Ponte et al., 2018) hosted by Frontiers over the last few years, not to mention other papers published separately. Highlighting of cephalopod science is important because it has much to offer not only the life science community, but also more broadly the public perception of science and its understanding and relationship with scientific endeavour and cephalopods as living organisms and part of our everyday life (at least for most of us). This contribution illustrates the key needs that need to be overcome by the cephalopod research community, i.e. rapid and effective mechanisms for exchange of knowledge and resources, sharing of laboratory protocols, videos, tissues, samples and data-sets, innovative approaches and initiatives in public engagement. The cuttlefish comic included is an excellent example of a type of media that can be used to expand scientific knowledge to the public and human relationship with live animals. There are strategic challenges in convincing globally distributed policy makers and funders of the relevance of cephalopods in scientific advances, and also in the regulatory aspects, since cephalopods are the only invertebrates whose use is regulated in Europe in a research context and this increases the need for integrated oversight and direction in terms of ethics and animal welfare (e.g., Jacquet et al., 2019a; 2019b; Ponte et al., 2019). This Research Topic also aligns with the interests of the cephalopod community in stimulating public interest in cephalopods extending to a broader audience that could include chefs and gourmets, and fishers and scientists aiming to develop sustainable food resources. “CephsInAction: Towards Future Challenges for Cephalopod Science” Research Topic includes 14 papers from about 40 authors representing ten different countries, thus overlapping with the original parties that contributed to the COST FA1301 that, together with CephRes, promoted and supported this editorial initiative.

The New York Times International Cookbook

Author : Craig Claiborne
File Size : 46.97 MB
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Collection of international recipes compiled by New York Times food writer Craig Claiborne.

Calamari Cookbook

Author : Joseph S. F. T. W. Schultz
File Size : 81.50 MB
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Shares recipes for stuffed, sauteed, fried, stir-fried, and broiled squid, as well as recipes for salads, relishes, soups, and rice dishes that feature squid.

The Art of Filo Cookbook

Author : Marti Sousanis
File Size : 24.78 MB
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Explains how to store, freeze, and work with filo pastry sheets, and suggests international-style recipes for appetizers, vegetable dishes, meat dishes, and desserts

Weight Watchers New International Cookbook

Author : Weight Watchers International
File Size : 90.29 MB
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A completely new edition of the Weight Watchers classic cookbook, featuring 300 easy recipes from around the world, each based on the popular Quick Start Plus Program. 16 pages of color.

Rick Stein s Taste Of The Sea

Author : Rick Stein
File Size : 77.34 MB
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For most of us, fish is something to be eaten in restaurants. The occasional prawn might sneak into our stir-fries or the odd sardine pop up on the barbecue but, for the most part, preparing and cooking fish at home on a regular basis is seen as difficult and time-consuming. Rick Stein would have us change all that. In this cookery book, he takes us to the briny world of his Cornish fishing village, Padstow, and gives us tips on the preparation of many fish types as well as showing how to make the most of each fish's unique character and flavour. This collection of 150 stylish and delicious recipes demonstrates the huge versatility of food from the sea - which is also, of course, quick to cook and healthy too! From the classic delights of Skate in Black Butter and Herrings in Oatmeal to Rick's own inventions like Chargrilled Tuna with Olives, Lemon and Sorrel, Mackerel Escabeche and Spicy Deep-fried Red Mullet, these recipes bring fish cookery to the centre of the culinary stage where it truly belongs.

The Little Cantonese Cookbook

Author : Deborah Lowe Kwok Yun
File Size : 78.41 MB
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In The Little Cantonese Cookbook, Chef Deborah Lowe shares her passion and expertise in Cantonese cooking, putting together a collection of 42 authentic home-styled Cantonese recipes that are sure to delight family and friends. From classic favourites such as sweet and sour pork fillet, steamed pork ribs with black beans and one-pot chicken and lap cheong rice to rich and wholesome soups such as watercress, carrot and pork soup and chicken feet with lotus root soup, this book showcases the time-honoured flavours of Cantonese cuisine and provides exciting options for everyday meals. Written with clear and easy-to follow instructions and coupled with informative headnotes and invaluable cooking and preparation tips, The Little Cantonese Cookbook will no doubt inspire home cooks to recreate the rich flavours of Cantonese cuisine in their home kitchen

Saveur The New Classics Cookbook

Author : The Editors of Saveur Magazine
File Size : 73.82 MB
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The celebrated food magazine’s comprehensive cookbook features more than 1000 recipes from across the globe plus techniques, tips, stories, and more. Saveur magazine’s depth of worldwide culinary knowledge is put on full display in this indispensable guide for everyone who relishes the Saveur standard of excellence. With authentic, from-the-source recipes for virtually every type of dish, as well as a range of cooking techniques and practical advice, The New Classics Cookbook offers a comprehensive foundation for any home cook looking for fresh ideas and daily inspiration. This volume also includes suggested menus for holidays and occasions; sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, and what makes a good tagine); easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-color photographs that bring the cuisine to life. Each recipe includes a headnote explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion. There are illustrations and cook’s notes, as well as icons marking vegetarian dishes and other helpful information at a glance. With multiple indexes making it easy to find recipes for any occasion, The New Classics Cookbook is the new essential reference for the discerning home cook.

The Newfoundland Quarterly

Author : Harry Alfred Cuff
File Size : 40.40 MB
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International Fish Cookbook

Author : Nina Froud
File Size : 63.47 MB
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Small Press

Author :
File Size : 89.47 MB
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