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Cook's Encyclopaedia

By Tom Stobart
  • ISBN Code: : 191069083X
  • Publisher : Grub Street Publishers
  • Pages : 464
  • Category : Cooking
  • Reads : 484
  • Book Compatibility : Pdf, ePub, Mobi, Kindle
  • Pdf : cook-s-encyclopaedia.pdf

Book Excerpt :

A descriptive compendium of just about everything we eat and how we cook it—selected as “one of the greatest cookbooks of all time” (Waitrose Food Illustrated). Arranged alphabetically from Abalone to Zampone, Cook’s Encyclopedia covers the majority of foods and processes used in cooking. Hundreds of ingredients are described, with English and foreign synonyms and scientific names; recipes are given in many cases to illustrate the use of the foodstuff in question. Cooking processes—including bottling, brewing, brining, curing, smoking, and vacuuming—are explained in great and illuminating detail. The aim is to both entertain and to instruct—in particular, to give a sense of the essence and individuality of each ingredient. Tom Stobart traveled widely, both as an explorer and a filmmaker, and his book was informed by an eye for telling details. Many fans say they would be lost without this book, which segues effortlessly between exhaustive reference work and handy recipe book, and back again. It explains the world of the kitchen, whether you’re a beginner or an old hand, revealing the facts behind foods, equipment, and techniques. Stobart describes how baking powder works, for instance, the temperature at which bacteria grow, and how to make your own tomato ketchup, so every time you dip into this book, you’ll be better equipped to return to the stove. “A MUST, comprehensive, well-organized and well-written . . . a serious and important work of reference.” —Alan Davidson, author of The Oxford Companion to Food

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In this collection of essays, John Thorne sets out to explore the origins of his identity as a cook, going "here" (the Maine coast, where he'd summered as a child and returned as an adult for a decade's sojourn), "there" (southern Louisiana, where he was captivated by Creole and Cajun cooking), and "everywhere" (where he provides a sympathetic reading of such national culinary icons as the hamburger, white bread, and American cheese, and sits down to a big bowl of Texas red). These intelligent, searching essays are a passionate meditation on food, character, and place.

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  • Pdf File: the-encyclopedia-of-kitchen-tools.pdf

Book Short Summary:

The ultimate reference book for home cooks, seasoned chefs, and everyone in between, The Encyclopedia of Kitchen Tools guides readers through the history, practical uses, design features, and storage and maintenance requirements of each of the tools living in their kitchen cabinets. Whether you're a home cook pondering the difference between a cookie sheet and a baking pan (one of life's great questions), or a professional chef wondering whether you should sharpen your knives with a whetstone, a honing rod, or an electric sharpener, The Encyclopedia of Kitchen Tools has the answers you're looking for. Ranging from knives and spatulas, ladles and tongs, to Dutch ovens and crock pots, citrus reamers and zesters, The Encyclopedia of Kitchen Tools offers you a chance to reconsider all of the kitchen accessories you've accumulated over the years, as well as the opportunity to encounter some new tools for the first time. With additional sidebars discussing a wide variety of topics including the history of elaborate table settings, the best types of cocktail strainers (yes, there's more than one), the cleanliness of salt pigs, and the best ways to care for cast iron, The Encyclopedia of Kitchen Tools is the new, must-have reference bible for active cooks and armchair chefs alike.

Pot on the Fire

By John Thorne,Matt Lewis Thorne
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : North Point Press
  • Book Code : 1429930454
  • Total of Pages : 528
  • Category : Cooking
  • Members : 215
  • Pdf File: pot-on-the-fire.pdf

Book Short Summary:

Pot on the Fire is the latest collection from "the most enticingly serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher" (Connoisseur). As the title suggests, it celebrates-and, in classic Thorne style, ponders, probes, and scrutinizes-a lifelong engagement with the elements of cooking, and elemental cooking from cioppino to kedgeree. John Thorne's curiosity ranges far and wide, from nineteenth-century famine-struck Ireland to the India of the British Raj, from the Italian cucina to the venerable American griddle. Whether on the trail of a mysterious Vietnamese sandwich ("Banh Mi and Me") or "The Best Cookies in the World," whether "Desperately Resisting Risotto" or discovering the perfect breakfast, Thorne is an erudite and intrepid guide who, in unveiling the gastronomic wonders of the world, also reveals us to ourselves.

Don't Panic--Dinner's in the Freezer

By Susie Martinez,Vanda Howell,Bonnie Garcia
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Baker Books
  • Book Code : 1441203931
  • Total of Pages : 240
  • Category : Cooking
  • Members : 438
  • Pdf File: don-t-panic-dinner-s-in-the-freezer.pdf

Book Short Summary:

Hectic lifestyles and over-full schedules make traditional cooking methods nearly obsolete in many families. The results are poor nutrition and budgets strained by the high cost of fast food or commercially prepared meals. Don't Panic-Dinner's in the Freezer offers a simple and economical alternative, featuring dozens of recipes designed to be prepared and frozen for future use. With 100,000 copies sold, this book gives practical tips for planning, organizing, and shopping for meals, as well as unique ways to freeze and reheat prepared foods. Every recipe includes measurements for cooking alone or as a joint venture with one or two friends. Families, singles, retirees-everyone who needs to eat-will find fast and easy answers to the question, "What's for dinner?"

Healing Spices

By Kirsten Hartvig
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Watkins Media Limited
  • Book Code : 1848992327
  • Total of Pages : 240
  • Category : Cooking
  • Members : 280
  • Pdf File: healing-spices.pdf

Book Short Summary:

Cloves from the Moluccas, cinnamon from Sri Lanka, pepper from the Malabar coast, chillies from Peru – for over 4,000 years spices have been used to bring recipes to life, as well as to enhance beauty and vitality, and treat and prevent disease. They have enriched our language and our folklore, excited our senses and inspired us to explore new culinary vistas. As we seek to live more healthily, the near-magical ability of spices to transform simple foods into memorable feasts can help us to rebalance our diet in fun and satisfying ways, and their powerful health-protecting and immune-stimulating properties enable us to deal more effectively with the stresses of modern living. The Healing Spices Cookbook will show you how to make the most of your spice rack and discover just how tasty healthy eating can be. Renowned nutritionist and naturopath Kirsten Hartvig offers around 100 delicious and easy recipes from around the world, from starters and preserves to confectionery and liqueurs. Also included in the book is a detailed directory of spices, featuring profiles of the healthiest, most popular kinds, including cinnamon, nigella, nutmeg and turmeric. This is a one-stop, easy-to-use, practical guide to the colourful world of spices, telling you all you need to know about buying, storing and using them so you can release their full potential for improving well-being and vitality.

Arabella Boxer's Book of English Food

By Arabella Boxer
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Penguin UK
  • Book Code : 024196167X
  • Total of Pages : 304
  • Category : Cooking
  • Members : 798
  • Pdf File: arabella-boxer-s-book-of-english-food.pdf

Book Short Summary:

A Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell. Arabella Boxer's Book of English Food describes the delicious dishes - and the social conditions in which they were prepared, cooked and eaten - in the short span between the two World Wars when English cooking suddenly blossomed. The food in these wonderful recipes comes from the great country houses, where little had changed since Victorian times, the large houses in London and the South, where fashionable hostesses vied with each other to entertain the most distinguished guests at their tables, and less grand establishments, like those in Bloomsbury where the painters and writers of the day contrived to lead cultured and civilised lives on little money. Containing 200 recipes, drawn from cookery books, magazines of the period, family sources or from talking to survivors who still remember those days, A Book of English Food is a fascinating glimpse into another world, and a celebration of English cooking at its finest. 'That rare thing, a cookery book with an argument: viz, that English cookery was once both good and independent of the cuisines of her neighbours . . . a rollicking good read' Observer 'I still find the calm elegance of her writing an inspiration' Nigel Slater 'A treasury of social gossip . . . immensely enjoyable and useful' Spectator 'A captivating exploration and celebration of the flowering of English cooking in the 1920s and 30s' Financial Times 'I recommend it, not only for its excellent food but also for the superb introductions and details of social history in the great houses with their shimmering hostesses' Evening Standard Arabella Boxer was born in 1934 and educated in the UK, Paris and Rome. She has written for the Sunday Times magazine and the Telegraph magazine and was Food Writer for Vogue from 1966 to 1968 and 1975 to 1991. She was awarded the Glenfiddich Cookery Writer of the Year Award in 1975 and 1978, a Glenfiddich Special Award in 1992 and won the 1991 André Simon Award and the 1992 Michael Smith Macallan Award for fine writing about British food. Arabella Boxer is the author of a number of cookery books, including First Slice Your Cookbook, Arabella Boxer's Garden Cookbook, Mediterranean Cookbook, The Sunday Times Complete Cookbook and A Visual Feast (with Tessa Traeger). A founding member of the Guild of Food Writers, she lives in London.

Oxford Symposium on Food & Cookery, 1989

By Harlan Walker
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Oxford Symposium
  • Book Code : 0907325440
  • Total of Pages : 248
  • Category : Cooking
  • Members : 663
  • Pdf File: oxford-symposium-on-food-cookery-1989.pdf

Book Short Summary:

A study of staples such as potato, rice, root vegetables in early modern England, wheat and other cereals.

Preserving the Season

By Mary Tregellas
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Fox Chapel Publishing
  • Book Code : 1607657856
  • Total of Pages : 250
  • Category : Cooking
  • Members : 194
  • Pdf File: preserving-the-season.pdf

Book Short Summary:

Take the fruits of your labor further by understanding general preserving tips and techniques, as well as useful equipment before you get started. An inspiring collection of more than 90 recipes for jams, jellies, chutneys, curds, ketchups, marmalades, pickles, cordials, vinegars, oils, and even liqueurs and breads, Preserving the Season is an excellent resource for any gardener. Also included are easy-to-follow recipes that use your homemade preserves as ingredients! With charming, personal anecdotes from the author, sentimental notes, and helpful tips and variations interspersed throughout, this delightful guide is an engaging and insightful source of inspiration from start to finish!

On the Dot

By Alexander Humez,Nicholas Humez
  • File : Pdf, ePub, Mobi, Kindle
  • Publisher : Oxford University Press
  • Book Code : 0190295945
  • Total of Pages : 272
  • Category : Language Arts & Disciplines
  • Members : 511
  • Pdf File: on-the-dot.pdf

Book Short Summary:

Despite the humble origins of its name (Anglo Saxon for "the speck at the head of a boil"), the dot has been one of the most versatile players in the history of written communication, to the point that it has become virtually indispensable. Now, in On the Dot, Alexander and Nicholas Humez offer a wide ranging, entertaining account of this much overlooked and minuscule linguistic sign. The Humez brothers shed light on the dot in all its various forms. As a mark of punctuation, they show, it plays many roles--as sentence stopper, a constituent of the colon (a clause stopper), and the ellipsis (dot dot dot). In musical notation, it denotes "and a half." In computerese, it has several different functions (as in dot com, the marker between a file name and its extension, and in some slightly more arcane uses in programming languages). The dot also plays a number of roles in mathematics, including the notation of world currency (such as dollars dot cents), in Morse code (dots and dashes), and in the raised dots of Braille. And as the authors connect all these dots, they take readers on an engaging tour of the highways and byways of language, ranging from the history of the question mark and its lesser known offshoots the point d'ironie and the interrobang, to acronyms and backronyms, power point bullets and asterisks, emoticons and the "at-sign." Playful, wide-ranging, and delightfully informative, On the Dot reveals how thoroughly the dot is embedded in our everyday world of words and ideas, acquiring a power inversely proportional to its diminutive size.