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 ...
Before Smoke and Spice revolutionised backyard home cooking, many believed that smoke-cooked barbecue was best left to pitmasters and Southern barbecue joints. But with these two outdoor-cooking experts at their side, barbecue rookies and seasoned professionals alike can serve up the real barbecue everyone craves, right in their own backyards. ...
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.
Food is undeniably the spice of life, and Simonds proves it on every page of this seductive cookbook--from the Spicy Peanut Dip she offers in "Something To Graze On" to the Sesame Grilled Eggplant in "Pleasures from the Garden." Also included are the amazing healing properties of spices.
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.
From the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing tobacco and starting smoking it, Schivelbusch looks at how the appetite for pleasure transformed the social structure of the Old World. Illustrations.
Panama City has a reputation for gracious hospitality, beautiful sandy shores, and a plethora of coastal cuisine. Celebrating 25 years of success, this cookbook was honored as a Southern Living Hall of Fame inductee. Proceeds benefit League projects such as the Child Service Center, Kids on the Block Puppet Show, and Happy Hanger.
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.
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