Book Description
Publication Date:
October 15, 2004
Flagship book of
award-winning series with more than 1000 pages and 800
illustrations. Would you make 38 versions of creme caramel to find
the absolute best version? The editors of Cook's Illustrated did.
Along with 20 versions of simple recipes such as coleslaw. Now fully
revised and expanded this new edition offers more than 1000 recipes
for all your favourite dishes from roast chicken and macaroni cheese
to creme caramel and chocolate chip cookies. There are also expanded
tutorials on grilling, baking, stir frying and much more. This is
the ultimate cooking resource for novice and experienced cooks
alike.
The New Best Recipe:
All-New Edition by Cook's Illustrated Magazine
Permalink:
http://amzn.com/0936184744
2.How to Cook Everything, Completely Revised 10th Anniversary
Edition: 2,000 Simple Recipes for Great Food [Hardcover]
Book Description
Publication Date:
October 20, 2008 | Series: How to Cook Everything
Mark Bittman's
award-winning How to Cook Everything has helped countless
home cooks discover the rewards of simple cooking. Now the ultimate
cookbook has been revised and expanded (almost half the material is
new), making it absolutely indispensable for anyone who cooks—or
wants to. With Bittman's straightforward instructions and advice,
you'll make crowd-pleasing food using fresh, natural ingredients;
simple techniques; and basic equipment. Even better, you'll discover
how to relax and enjoy yourself in the kitchen as you prepare
delicious meals for every occasion.
"A week doesn't go by where I don't pull How
to Cook Everything down from the shelf, so I am thrilled
there's a new, revised edition. My original is falling apart!"
—Al Roker
—Al Roker
"This new generation of How to Cook
Everything makes my 'desert island' cookbook choice jacked up
and simply universal. I'll now bequeath my cookbooks to a collector;
I need only this one."
—Mario Batali
—Mario Batali
"Mark Bittman has done the impossible,
improving upon his now-classic How to Cook Everything. If
you need know-how, here's where to find it."
—Bobby Flay
—Bobby Flay
"Mark Bittman is a great cook and an
incredible teacher. In this second edition, Mark has fine-tuned the
original, making this book a must for every kitchen."
—Jean-Georges Vongerichten
—Jean-Georges Vongerichten
"Throw away all your old recipes and buy How
to Cook Everything. Mark Bittman's recipes are foolproof, easy,
and more modern than any others."
—Isaac Mizrahi
—Isaac Mizrahi
"Generous, thorough, reliable, and
necessary, How to Cook Everything is an indispensable
reference for both experienced and beginner cooks."
—Mollie Katzen, author of the Moosewood Cookbook
—Mollie Katzen, author of the Moosewood Cookbook
"I learned how to cook from How to Cook
Everything in a way that gives me the freedom to be creative.
This new edition will be my gift to new couples or for a
housewarming; if you have this book, you don't really need any
others."
—Lisa Loeb, singer/songwriter
—Lisa Loeb, singer/songwriter
How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food by Mark Bittman
Permalink:
http://amzn.com/0764578650
Book Description
Publication Date:
November 26, 2011
This book is part of the TREDITION CLASSICS series. The creators of this series are united by passion for literature and driven by the intention of making all public domain books available in printed format again - worldwide. At tredition we believe that a great book never goes out of style. Several mostly non-profit literature projects provide content to tredition. To support their good work, tredition donates a portion of the proceeds from each sold copy. As a reader of a TREDITION CLASSICS book, you support our mission to save many of the amazing works of world literature from oblivion.
How to Cook Fish by
Myrtle Reed
Permalink:
http://amzn.com/3842487177
Book Description
Publication Date:
October 1, 2006
Tired of quick recipes that aren’t really quick
or don’t taste very good? While some cookbooks promise 30-minute
meals, America’s Test Kitchen delivers. The Best 30-Minute Recipe
is packed with more than 300 great-tasting recipes, along with
time-saving techniques that will help you become more efficient in
the kitchen. You’ll also find honest evaluations of ingredients
important to quick cooking, such as chicken broth, preshredded
cheese, instant rice, and more. And because the type of equipment
you use is important to the success of any recipe—made in 30
minutes or not—we tell you which brands are worth buying.
The Best 30-Minute Recipe features a surprisingly
wide range of recipes. You get not only the very best versions of
naturally quick dishes like salads and stir-fries, but also quick
and easy recipes for typically long-cooking dishes that you’d
never even think of making on a weeknight—including meatloaf,
lasagna, beef pot pie, and a pad thai so easy that you may never
call for takeout again. With efficiency and good taste, The Best
30-Minute Recipe is the time-pressed cook’s guide to getting
dinner on the table, night after night.
The Best 30-Minute
Recipe by Cook's Illustrated Magazine
Permalink:
http://amzn.com/0936184981
5.Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today
(Betty Crocker's Cookbook) [Ring-bound]
Book Description
Publication Date:
September 27, 2011 | Series: Betty Crocker's Cookbook
Representing its most thorough revision ever, the
Betty Crocker Cookbook, 11th Edition includes hundreds of new
recipes, three new chapters, and icons that showcase how we cook
today—faster, healthier, and with many more flavors.
New features celebrate the book's expertise and
heritage with repertoire-building recipe lessons and fresh twists on
American classics. With nearly 1,100 gorgeous new photos and 1,500
recipes, as well as invaluable cooking guidance, The Big Red
Cookbook is better and more comprehensive than ever before. The
book features:
- Exclusive content at BettyCrocker.com for Big Red buyers, including 80 videos, 400 additional recipes, and more to complement and enhance the cookbook
- 1,500 recipes, 50 percent new to this edition
- Nearly 1,100 all-new full-color photos—more than three times the number in the previous edition—including 350 step-by-step photos
- Bold, contemporary, and colorful design
- Three new chapters on Breakfast and Brunch, Do It Yourself (including canning, preserving and pickling) and Entertaining (including cocktails and party treats)
- New feature: Learn to Make recipes giving visual lessons on preparing essential dishes like Roast Turkey and Apple Pie, with icons directing readers to bonus videos on BettyCrocker.com
- New feature: Heirloom Recipe and New Twist showcase classic recipes paired with a fresh twist, with icons directing readers to bonus videos on BettyCrocker.com
- "Mini" recipes giving quick bursts of inspiration in short paragraph form
With 65 million copies sold and still going
strong, the Betty Crocker Cookbook, 11th Edition is the one
kitchen companion every home cook needs.
Permalink:
http://amzn.com/0470906022
Book Description
Publication Date:
February 3, 2012
Italian cook book, that is a collection of my family recipes, and ones I have learned over the years through my travels. It contains the following sections: meat dishes, pasta, vegetables, desserts, seven sauces, healthy eating dishes, plus a section on wine's and the correct one to go with each meal, easy and fun to make dishes that will having you getting hungry in no time! Illustrated with drawings and photos..
Italian Cook book by
Tony Salvitti
Permalink:
http://amzn.com/147001484X
Book Description
Publication Date: March
13, 2012
And I love to cook.
Once upon a time, I fell in love with a cowboy. A
strapping, rugged, chaps-wearing cowboy. Then I married him, moved
to his ranch, had his babies . . . and wound up loving it. Except
the manure. Living in the country for more than fifteen years has
taught me a handful of eternal truths: every new day is a blessing,
every drop of rain is a gift . . . and nothing tastes more
delicious than food you cook yourself.
The Pioneer Woman Cooks: Food from My Frontier
is a mouthwatering collection of the simple-but-scrumptious recipes
that rotate through my kitchen on a regular basis, including Perfect
Pancakes, Cowgirl Quiche, Sloppy Joes, Italian Meatball Soup, White
Chicken Enchiladas, and a spicy Carnitas Pizza that'll win you over
for life. There are also some elegant offerings for more special
occasions at your house: Osso Buco, Honey-Plum-Soy Chicken, and
Rib-Eye Steak with an irresistible Onion-Blue Cheese Sauce. And the
decadent assortment of desserts, including Blackberry Chip Ice
Cream, Apple Dumplings, and Coffee Cream Cake, will make your heart
go pitter-pat in the most wonderful way.
In addition to detailed step-by-step photographs,
all the recipes in this book have one other important quality in
common: They're guaranteed to make your kids, sweetheart, dinner
guests, in-laws, friends, cousins, or resident cowboys smile, sigh,
and beg for seconds. (And hug you and kiss you and be devoted to you
for life.)
I hope you enjoy, devour, and love this book.
I sure did love making it for you.
The Pioneer Woman
Cooks: Food from My Frontier by Ree Drummond
Permalink:
http://amzn.com/0061997188
Book Description
Publication Date:
August 1, 2005 | Age Level: 4 and up | Grade Level: K
and up
Cook-a-Doodle-Doo! by
Janet Stevens
Permalink:
http://amzn.com/0152056580
Book Description
Publication Date:
October 15, 2007 | Series: How to Cook Everything
Hailed as "a more hip Joy of Cooking"
by the Washington Post, Mark Bittman's award-winning book How to
Cook Everything has become the bible for a new generation of
home cooks, and the series has more than 1 million copies in print.
Now, with How to Cook Everything: Vegetarian, Bittman has
written the definitive guide to meatless meals-a book that will
appeal to everyone who wants to cook simple but delicious meatless
dishes, from health-conscious omnivores to passionate vegetarians.
How to Cook Everything: Vegetarian
includes more than 2,000 recipes and variations-far more than any
other vegetarian cookbook. As always, Bittman's recipes are
refreshingly straightforward, resolutely unfussy, and unfailingly
delicious-producing dishes that home cooks can prepare with ease and
serve with confidence. The book covers the whole spectrum of
meatless cooking-including salads, soups, eggs and dairy, vegetables
and fruit, pasta, grains, legumes, tofu and other meat substitutes,
breads, condiments, desserts, and beverages. Special icons identify
recipes that can be made in 30 minutes or less and in advance, as
well as those that are vegan. Illustrated throughout with handsome
line illustrations and brimming with Bittman's lucid, opinionated
advice on everything from selecting vegetables to preparing pad
Thai, How to Cook Everything: Vegetarian truly makes
meatless cooking more accessible than ever.
Praise for How to Cook Everything Vegetarian:
"Mark Bittman's category lock on definitive,
massive food tomes continues with this well-thought-out ode to the
garden and beyond. Combining deep research, tasty information, and
delicious easy-to-cook recipes is Mark's forte and everything I want
to cook is in here, from chickpea fries to cheese soufflés."—Mario
Batali, chef, author, and entrepreneur
"How do you make an avid meat eater (like
me) fall in love with vegetarian cooking? Make Mark Bittman's How
to Cook Everything Vegetarian part of your culinary
library."—Bobby Flay, chef/owner of Mesa Grill and Bar
Americain and author of the Mesa Grill Cookbook
"Recipes that taste this good aren't
supposed to be so healthy. Mark Bittman makes being a vegetarian
fun."—Dr. Mehmet Oz, Professor of Surgery, New
York-Presbyterian/Columbia Medical Center and coauthor of You:
The Owner's Manual
Permalink:
http://amzn.com/0764524836
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