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English Cooking
Healthy Cooking for Two (or Just You): Low-Fat Recipes with Half the Fuss and Double the Taste
by Frances Price
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Product Review
"At lasta cookbook for us! Plenty of reliable, effortless main dishes."--Catherine Houck, Dieter's Notebook columnist, Cosmopolitan magazine
"An especially good book for beginning cooks, empty-nesters and health-oriented small families. This is the book to buy."--Colleen Pierre, R.D., Nutrition columnist, Baltimore Sun
"Frances Price's down-to-earth style makes her one of the best recipe developers I know. I would prepare any recipe the first time for company and be confident it would be a success."--Ginger Johnston, FOODday Editor, The Oregonian
Book Description
* More than 200 creative, low-fat recipes for today's smaller households * Unique two-column recipe format for hassle-free preparation * Tips on shopping for one or two, and streamlining your kitchen * Full nutrient analysis with every recipe * Special chapter of delicious, no-fuss menus * Plenty of 30-minute recipes-- plus meatless meals, divine desserts, tip-packed boxes and more
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Martin Yan Quick and Easy
by Martin Yan
List Price: $24.95
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$15.72
On 7-22-2006
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From Publishers Weekly
Yan admits to having "eaten my way across Asia more times than I can count." Luckily, he collected plenty of recipes along the route. These recipes are for simple, traditional dishes, many of which may have been slightly modified to appeal to Western palates—and schedules (most meals can be made in under a half hour). Yan, who hosts a PBS series, employs modern conveniences such as rice-cookers and microplane graters to expedite food prep, and suggests buying sauces from your local Asian market, if you happen to live near one. He presents a list of items he suggests should be staples of the amateur chef's Asian pantry and refrigerator. Yan directs novices to an overview of online resources and even provides a glossary of ingredients for the Asian-impaired. Basic recipes such as Sushi Rice, Spicy Soy Dipping Sauce, and Sweet-and-Sour Shredded Carrots are dispatched in a half page each. The next section, titled "Small Bites and First Courses," includes 81 appetizing dishes, such as Marbled Tea Eggs, and Crab and Asparagus Soup. The meatiest section, "Main Courses," features dishes like Mirin-Ginger Crab and Lemon-Pepper Beef. The book finishes off with tasty "Deserts and Drinks," such as Spiced Banana Rolls and Lychee Lemonade. Yan does a good job of demystifying Asian cuisine and bringing a touch of zen into our hurried lives. Photos.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
Product Review
Yan admits to having "eaten my way across Asia more times than I can count." Luckily, he collected plenty of recipes along the route. These recipes are for simple, traditional dishes, many of which may have been slightly modified to appeal to Western palates--and schedules (most meals can be made in under a half hour). Yan, who hosts a PBS series, employs modern conveniences such as rice-cookers and microplane graters to expedite food prep, and suggests buying sauces from your local Asian market, if you happen to live near one. He presents a list of items he suggests should be staples of the amateur chef's Asian pantry and refrigerator. Yan directs novices to an overview of online resources and even provides a glossary of ingredients for the Asian-impaired. Basic recipes such as Sushi Rice, Spicy Soy Dipping Sauce, and Sweet-and-Sour Shredded Carrots are dispatched in a half page each. The next section, titled "Small Bites and First Courses," includes 81 appetizing dishes, such as Marbled Tea Eggs, and Crab and Asparagus Soup. The meatiest section, "Main Courses," features dishes like Mirin-Ginger Crab and Lemon-Pepper Beef. The book finishes off with tasty "Deserts and Drinks," such as Spiced Banana Rolls and Lychee Lemonade. Yan does a good job of demystifying Asian cuisine and bringing a touch of zen into our hurried lives. -Publishers Weekly
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On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
List Price: $40.00
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Product Review
A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.
--This text refers to an out of print or unavailable edition of this title.
From Publishers Weekly
Starred Review. Before antioxidants, extra-virgin olive oil and supermarket sushi commanded public obsession, the first edition of this book swept readers and cooks into the everyday magic of the kitchen: it became an overnight classic. Now, 20 years later, McGee has taken his slightly outdated volume and turned it into a stunning masterpiece that combines science, linguistics, history, poetry and, of course, gastronomy. He dances from the spicy flavor of Hawaiian seaweed to the scientific method of creating no-stir peanut butter, quoting Chinese poet Shu Xi and biblical proverbs along the way. McGee's conversational style—rich with exclamation points and everyday examples—allows him to explain complex chemical reactions, like caramelization, without dumbing them down. His book will also be hailed as groundbreaking in its breakdown of taste and flavor. Though several cookbooks have begun to answer the questions of why certain foods go well together, McGee draws on recent agricultural research, neuroscience Reviews and chemical publications to chart the different flavor chemicals in herbs and spices, fruits and vegetables. Odd synergies appear, like the creation of fruity esters in dry-cured ham—the same that occur naturally in melons! McGee also corrects the European bias of the first edition, moving beyond the Mediterranean to discuss the foods of Asia and Mexico. Almost every single page of this edition has been rewritten, but the book retains the same light touch as the original. McGee has successfully revised the bible of food science—and produced a fascinating, charming text.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
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Salt: A World History
by Mark Kurlansky
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Los Angeles Times Book Review
Kurlansky continues to prove himself remarkably adept at taking a most unlikely candidate and telling its tale with epic grandeur.
Book Description
Mark Kurlansky, the bestselling author of Cod and The Basque history of the World, here turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the establishment of trade routes and cities, provoked and financed wars, secured empires, and inspired revolutions. Populated by colorful characters and filled with an unending series of fascinating details, Kurlansky's kaleidoscopic history is a supremely entertaining, multi-layered masterpiece.
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The Best Of Cooking Light
by Holley Contri Johnson
List Price: $34.95
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From Publishers Weekly
In each issue of Cooking Light magazine, the editors choose the recipes that they feel are the most accessible and delicious for their "Greatest Hits" column, which at year's end becomes a book. This large volume collects the magazine's favorites from the last five years to make a trove of tried-and-true dishes covering all the bases, from appetizers and beverages to meats, vegetarian entrees and desserts. There's no text to skip over-just the recipes and accompanying sumptuous photos, many of them full-page. Regular readers and newcomers alike will be eager to try (or return to) the Monterey Jack, Corn, and Roasted-Red Pepper Risotto and the aromatic Saffron and Raisin Breakfast Bread. As in the magazine, cuisines from the world over are represented, including classy American comfort foods like Baked Garlic-Cheese Grits and West African standards like Senegalese Lemon Chicken. Recipes are accommodating, with most ingredients widely available (ideas for substitutions are included, too) and simple instructions that bring fancier dishes like Pepper Steak with Port-Wine Mushroom Sauce down to earth for less experienced cooks. Although avid readers of Cooking Light and its books will have less reason to add this five-year compilation to their libraries, anyone who enjoys creating healthful, appetizing meals will find the collection, with its 500+ recipes, a bargain. 300 photos.
Copyright © Reed business Information, a division of Reed Elsevier Inc. All rights reserved.
Book Description
Here’s great news for cooks who love creating fabulous meals with fewer calories and far less fat. Now, from the world’s largest epicurean magazine comes its biggest collection of gourmet-inspired, easy-to-prepare, and health-conscious recipes ever. Spanning 17 years, The Best of Cooking Light features more than 500 of the editors’ hand-picked favorites.
Inside This Book
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First Sentence:
Plus, Miso-Glazed Salmon (page 81), a standby that's salty and savory, can be ready in minutes. Read the first page
Statistically Improbable Phrases (SIPs):
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press two fingers into dough, extrasharp cheddar cheese, cumin chips, package refrigerated pie dough, grill rack coated, howl coated, broiler pan coated, large nonstick skillet coated, teaspoons extravirgin olive oil, peeled baking potato, start bread machine, roasting pan coated, pie plate coated, roll pan coated, tablespoons extravirgin olive oil, fresh line juice, tablespoon extravirgin olive oil, large bowl coated, square baking pan coated, square baking dish coated, dry measuring cups, chopped red hell pepper, cup chilled butter, baking sheet coated, teaspoon bottled minced garlic
Capitalized Phrases (CAPs):
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Granny Smith, Lemon Curd, Port-Wine Mushroom Sauce, Chile-Garlic Vinaigrette, Salmoriglio Sauce, Blueberry Sauce, Chimichurri Sauce, Dried Cranberry-Apple Conserve, Dutch West Indian Peanut Sauce, Grilled Antipasto Vegetables, Lemon Couscous, Steven Raichlen, Test Kitchens, Warm Turtle Sauce, Yogurt-Tahini Dip, All That Jazz Seasoning, Blue Cheese Salad, Caramel-Whiskey Sauce, Fluffy Coconut Frosting, Quick-and-Easy Pasta Sauce, Hoisin-Marinated Pork Chops
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover | Surprise Me!
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The Freezer Cooking Manual from 30 Day Gourmet: A Month of Meals Made Easy
by Nanci Slagle
List Price: $14.95
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$9.72
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Family Fun Magazine, September, 2003
Beginners and experienced freezer cooks alike love this book!
Karen Smith, Amarillo Daily News, 2002
The 30 Day Gourmet system gets a meal factory going in the kitchen! A great idea whose time has come.
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The Making of a Chef: Mastering Heat at the Culinary Institute
by Michael Ruhlman
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Product Review
Journalist Michael Ruhlman talked his way into the CIA: the Culinary Institute of America, the Harvard of cooking schools. It had something to do with potatoes a grand-uncle had eaten deacades earlier, how the man could remember them so well for so long, buried as they had been in the middle of an elegant meal. Ruhlman wanted to learn how to cook potatoes like that--like an art--and the CIA seemed the place to go. The fun part of this book is that we all get to go along for the ride without having to endure the trauma of cooking school. Ever wonder what goes on in a busy kitchen, why your meal comes late or shows up poorly cooked? The temptation is to blame the waiter, but there are a world of cooks behind those swinging doors, and Ruhlman marches you right into it. It's a world where, when everything is going right, time halts and consciousness expands. And when a few things go wrong, the earth begins to wobble on its axis. Ruhlamn has the writerly skills to make the education of a chef a visceral experience.
--This text refers to an out of print or unavailable edition of this title.
From School Library Journal
YAAThe Culinary Institute of America is known as "the Harvard of cooking schools" and many of this country's best-known chefs are graduates. Ruhlman enrolled as a student with the intention of writing this book, which begins as a chronicle of the intense, high-pressure grind of classes and cooking. However, it turns into an engrossing personal account as, his every effort critiqued, the author determines to become a student and not just impersonate one. YAs will enjoy Ruhlman's anecdotes about his instructors and his classmatesYsome of whom are still in their teens. The appendix offers a chart showing the course work for associate degrees. This will appeal to anyone aspiring to a career as a chef as well as to those interested in food preparation, presentation, and the restaurant industry in America.APatricia Noonan, Prince William Public Library, VA
Copyright 1998 Reed business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
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Your Backyard Herb Garden: A Gardener's Guide to Growing Over 50 Herbs Plus How to Use Them in Cooking, Crafts, Companion Planting and More
by Miranda Smith
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Product Review
"Your Backyard Herb Garden captures all the excitement of herbs and makes them easy to grow and enjoy."--Susan McClure, author of The Herb Gardener
"A skilled gardener and teacher, Miranda Smith knows her subject well, writes about it easily, and obviously enjoys the special charms of herbs. She conveys all this in Your Backyard Herb Garden. Her no-nonsense advice on soil building, fertilizing, pest control, and watering is pure gold. She also covers harvesting and using herbs in teas, vinegars, cosmetics, potpourris, crafts, and more. Do try Miranda's rose geranium jelly!"--Bertha Reppert, author of Growing Your Herb Business and Herbs with Confidence, and herbarist in residence at The Rosemary House, Mechanicsburg, Pennsylvania
Product Review
"Your Backyard Herb Garden captures all the excitement of herbs and makes them easy to grow and enjoy."--Susan McClure, author of The Herb Gardener
"A skilled gardener and teacher, Miranda Smith knows her subject well, writes about it easily, and obviously enjoys the special charms of herbs. She conveys all this in Your Backyard Herb Garden. Her no-nonsense advice on soil building, fertilizing, pest control, and watering is pure gold. She also covers harvesting and using herbs in teas, vinegars, cosmetics, potpourris, crafts, and more. Do try Miranda's rose geranium jelly!"--Bertha Reppert, author of Growing Your Herb Business and Herbs with Confidence, and herbarist in residence at The Rosemary House, Mechanicsburg, Pennsylvania
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Additional Pages: 1 2 3
© Adapt, Inc. 1998-2006
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