Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience, the authors present the definitive guide to creating "deliciousness" in any dish.
Winner of the 1991 James Beard Cookbook of the Year Award. "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."-Richard Olney, from the Foreword. "...another cookbook that can stand ...
A terrific new guide to preparing and using fresh and dried herbs and spices to enhance flavor and turn ordinary dishes into something special, "Herbs & Spices" presents a cross-cultural collection of recipes and detailed information on hundreds of herbs and spices. Illustrations.
This practical guide to the planting, harvesting and use of more than 35 herbs and 30 different vegetables provides information on garden construction, gardening and techniques (including crop rotation and seed starting) and harvesting. There are also culinary tips on how to get the best flavour from everthing from asparagus to spinach, angelica ...
This salsa guide features ten kinds of salsa--tomato and tomatillo, chile, tropical, fruit, corn, bean, garden, nut, seed and herb, ocean, and exotic. Each section has descriptions, recipes, instructions, accompaniments, and a heat scale.
In conjuction with his passion for wild foods. Euell Gibbons gathered and used wild herbs for both culinary and medicinal purposes. In this book he describes how to identify and use the wealth of herbs that thrive in the wild.
From the heralded chef of The Herbfarm restaurant comes a definitive guide to cooking with fresh herbs. of specially commissioned watercolors of herbs. Line drawings & photos.
This illustrated encyclopaedia includes more than 150 herb- and spice-based recipes - classic mixtures, as well as new and original ideas, together with detailed step-by-step preparation and cooking techniques. There are over 750 specially commissioned photographs of every source plant from around the world. Profile pages show the plant or spice ...
In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for ...
Marlene Koch proves Splenda[registered] is versatile enough to be used in all types of recipes for all meals. Here are 150 delicious all-new recipes for all meals ranging from breakfast foods to midnight snacks and from appetisers to desserts - all low in sugar, fat, carbohydrate and calories.
Jam-packed with recipes and garlic lore, this testimony to the power of garlic is perfect for all lovers of "the stinking rose". GARLIC, GARLIC, GARLIC is handsomely illustrated, and sidebars throughout present garlic-powered recipes, profile growers and festivals, and much more. Two color with illustrations throughout.
These 150 quick-and-easy recipes turn bumper crops into mouthwatering pickles and relishes, using little or no salt. All techniques meet current USDA guidlines.
Diane Seed has sought out the very best sauce recipes and combined them with Robert Budwig's wonderful color illustrations to create an international bestseller.
In this engaging, anecdotal history of food, world conquest, and desire, a chef-turned-journalist tells the story of three legendary cities--Venice, Lisbon, and Amsterdam--that transformed the globe in the quest for spice.
Everything you need to know about the world of herbs in a full color A-Z catalog of over 90 herbs, complete with detailed instructions on growing, harvesting, preserving, home remedies, cosmetic uses, and original recipes.
The 2nd edition of a classic kitchen reference now includes 100 spices and herbs each described in a short essay that includes history, cultivation and uses, storage - everything needed to use it well. Well illustrated and includes 50 spice-blend recipes.
Featuring more than 40 recipes that make the most of balsamic vinegar's complex flavour, this text offers dishes such as maple glazed balsamic carrots and salmon with gingered balsamic vinegar. A history of balsamic vinegar combined with a look at how it is produced is also presented.
The use of herbs has always played an important part in cooking. Now Emelie Tolley and Chris Mead have collected, from around the world, the ways in which herbs are used today to make even quickly prepared food more delicious.
For a lip-smacking, finger-licking barbecue, here are 75 quick and easy marinade recipes guaranteed to bring out the best in grilled foods. Internationally inspired, these recipes include such delectable marinades as Adobo, Jamaican Jerk, Sake Teriyaki, and Polynesian Passion Fruit and Rum to tickle palates up and down the taste spectrum.
This work includes more than 200 different kinds of herbs and spices. Its handy size is easy to carry to the grocery or specialty store. It is a follow-up to Field Guides to Stains, Gestures, Produce, Tools, Meat, and Cocktails - all wildly successful, and a great year-round. It's the little things that make a meal taste so good - a sprig of ...
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