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Author : Gwen McKee
Publisher : Quail Ridge Press
ISBN 13 : 9781934193754
Total Pages : 0 pages
Book Rating : 4.55/5 ( download)
Download or read book Recipe Hall of Fame One-Dish Wonders written by Gwen McKee and published by Quail Ridge Press. This book was released on 2011-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gwen McKee
Publisher : Quail Ridge Press
ISBN 13 : 9781934193983
Total Pages : 202 pages
Book Rating : 4.84/5 ( download)
Download or read book Family Favorites Cookbook written by Gwen McKee and published by Quail Ridge Press. This book was released on 2013-09-01 with total page 202 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nothing tastes better than a meal shared at a kitchen table surrounded by loved ones. No seasoning is equivalent to the warm memories created by family dinners. These cherished occasions are the inspiration for Family Favorites. These dishes are more than good old homemade delights; they are the beloved recipes that bring a smile to everyone's face, from the most cultivated matriarch to the pickiest little eater in the family. We believe that food not only has the power to inspire but also to bring people closer together. This cookbook is the very embodiment of that sense of home, family, and togetherness. Book jacket.
Author : Gwen McKee
Publisher : Best of the Best Cookbook
ISBN 13 : 9781893062658
Total Pages : 0 pages
Book Rating : 4.51/5 ( download)
Download or read book Recipe Hall of Fame Quick & Easy Cookbook written by Gwen McKee and published by Best of the Best Cookbook. This book was released on 2004-05 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: What can you do in fifteen minutes? Homework? Housework? Doubtful. Make a fantastic dish? Definitely! With the Recipe Hall of Fame Quick and Easy Cookbook, preparing great fare is not a long process -- it's a snap!From over 12,000 winning recipes in the Best of the Best State Cookbook Series, editors Gwen McKee and Barbara Moseley have selected 549 recipes that have a preparation time of fifteen minutes or less and deliver dishes of distinctive Hall-of-Fame flavor. With this repertoire of tempting recipes, you can wow your guests with Easy Chile Rellenos or 15-Minute Creamy Fettuccini Alfredo. Delight a neighbor with Busy Day Lemon Cheesecake or Six-Minute Pecan Pie. With choices like Lazy Man's Fried Chicken, Easy Enchilada Pie or Pizza Burgers, they'll love every bite. And you know your prep time is cut to a bare minimum.
Author : Gwen McKee
Publisher :
ISBN 13 : 9781934193716
Total Pages : 0 pages
Book Rating : 4.12/5 ( download)
Download or read book Recipe Hall of Fame Fresh from the Farmers Market Cookbook written by Gwen McKee and published by . This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 400 recipes from appetizers to desserts. Also included tips on how to select and store fresh produce, and interesting facts and trivia about fruits and vegetables.--Adapted from page 4 of cover.
Author : Gwen McKee
Publisher :
ISBN 13 : 9781938879227
Total Pages : pages
Book Rating : 4.28/5 ( download)
Download or read book Recipe Hall of Fame 5-Ingredient Recipes written by Gwen McKee and published by . This book was released on 2017-03 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Bev Bennett
Publisher : John Wiley & Sons
ISBN 13 : 111806884X
Total Pages : 358 pages
Book Rating : 4.47/5 ( download)
Download or read book 30-Minute Meals For Dummies written by Bev Bennett and published by John Wiley & Sons. This book was released on 2011-04-20 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: Walking into a kitchen that’s filled with cooking aromas is a delightful and comforting experience. Yet, between work, chores, family obligations, and a badly needed opportunity to unwind, you find it difficult to get dinner on the table within the time limits that life imposes on you. But cooking a great tasting meal isn’t nearly as time-consuming as it’s made out to be, and you don’t have to be a chef to pull it off. If you forgot how enjoyable a home-cooked meal can be, 30-Minute Meals For Dummies is your best resource. If you can identify with any of these descriptions, this book is for you: Between your frantic day and the demands of your personal life, you’re looking for ways to free up a few minutes. Cooking is one of the activities that gets shortchanged. Tired of spending your evenings in your car, you long for some semblance of dining-at-home pleasure, instead of inching around a parking lot, waiting for your chance to order dinner from a metal box. You're not looking to prepare a five-course meal. You want self-contained meals that please, satisfy, and get the job done with minimal hassle. 30-Minute Meals For Dummies shows you how to make one-dish meals that include vegetables, starches, and the traditional “meat.” You'll transform soup and salad side dishes into hearty main courses and turn your skillet into a one-dish dinner utensil. You often get everything a meal has to offer in one dish – well, besides adding a scoop of ice cream to the top of your jambalaya for dessert. This book is structured around the equipment, ingredients, and recipe choices that fit your time frame. Each page is packed with my kitchen-tested suggestions for streamlining cooking. Even if you’re an experienced cook, you can pick up useful hints. You get great recipes for classic meals, new dishes, and so much more in these chapters. You’ll be pleased to know that you can fix nourishing and memorable dinners within your time frame. So ladies and gentleman, start your ovens!
Author : Conrad Gallagher
Publisher :
ISBN 13 : 9781856264136
Total Pages : 159 pages
Book Rating : 4.30/5 ( download)
Download or read book One Pot Wonders written by Conrad Gallagher and published by . This book was released on 2000 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: Simple dishes, readily available ingredients and a wealth of enticing recipes, what could be better? This work sets out to provide easy ways to give unashamedly modern starters and sensational main courses and desserts. Entertaining can be much more fun without the hassle of the washing up and, with only one pot, the pleasure of simplicity is assured.
Author : Anne Willan
Publisher : Harry N. Abrams
ISBN 13 : 9781584793090
Total Pages : 0 pages
Book Rating : 4.90/5 ( download)
Download or read book Good Food No Fuss written by Anne Willan and published by Harry N. Abrams. This book was released on 2003-10-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Good Food No Fuss, Anne Willan proves that great meals don't have to be difficult. Here is a superb collection of 150 recipes and ideas that are easy to prepare yet full of flavor. With dishes such as Mussel Stew with Saffron and Cream, Hot Toddy Chicken Breasts, Spicy Lamb Hotpot, and Three-Cheese Macaroni -- not to mention mouthwatering desserts such as Mocha Chocolate Mousse -- this book will appeal to anyone who wants great food but who also wants to keep things simple. The key to quick, quality cooking is organization. To that end, Good Food No Fuss is split into eight sections that speed home chefs to the right recipe: Thirty Minutes to the Table, One-pot Ideas, Family Fare, No-cook Suppers and Salads, Lightly Vegetarian, Perfect for Parties, Fast Finishes, and Happy Endings. Each of these handy divisions includes more than a dozen recipes, hints, tips, wine recommendations, and variations on the theme. A sumptuous feast for the eyes as well as the taste buds, Good Food No Fuss is a must-have for great weekday family cooking. Book jacket.
Author :
Publisher : jideon francisco marques
ISBN 13 :
Total Pages : 597 pages
Book Rating : 4./5 ( download)
Download or read book Pasta Recipes The art of the best Italian food, with wonderful recipes written by and published by jideon francisco marques. This book was released on 2024-02-18 with total page 597 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pasta making is, at its most basic, an act of humility. It’s repetitive, precise manual labor—a simple gift to the gods of gluten offered up in flour-dusted basements and prep kitchens around the world. It is ceremonious only in its utter lack of ceremony. What has always appealed to me is how the frank marriage of two ingredients—whether flour and water or flour and eggs—splinters into hundreds of variations of stuffed, rolled, extruded, dried, stamped, and hand-cut shapes; how each has its own origin story, rhythmic set of motions, and tools; and how mastery can sometimes come down to an elusive sleight of hand: the flick of a wrist, the perfect twist of the index finger away from the thumb. Movements learned only through practice. In the two years between leaving A Voce in Manhattan and opening my first restaurant, Lilia, in Brooklyn, I spent most of my days at home learning, for the first time since I was a kid, what it meant to cook not for accolades or recognition but for comfort. There was no Michelin. No New York Times. No owners. No need to prove that a Jewish kid from Connecticut with no Italian heritage had any business cooking Italian food. No longer were my thoughts, Is this nice enough? or Is this cool enough? but rather, What kind of food do I want to eat? or What food do I want to cook? and most importantly, Why? I was cooking pasta that paid homage to Italy’s iconic regional dishes, sure, but the virtue of craveability was paramount. It’s why my food at Lilia and my second restaurant, Misi, is so rooted in home cooking, and it’s perhaps the only way to explain how a dish as simple as rigatoni with red sauce ended up on Lilia’s opening menu, and then once again at Misi. I wanted to serve the food that I like to eat—the food I’d always been cooking, just stripped down to the studs and rebuilt with a simple mantra in mind: quanto basta. In Italian cookbooks, quanto basta is typically represented as “q.b.” It translates to “as much as is necessary,” and it appears when an ingredient is listed without an exact quantity. It’s essentially the Italian version of “salt to taste,” but it has come to symbolize a shift in focus for me—one that places simplicity and comfort first and always makes me ask, Is this really necessary? It took me decades to get here. This book is meant as a ride-along, from red sauce to regional classics to the pastas I’ve made my own. At its core is a journey back to the home regions of some of my favorite pastas in an effort to understand them with new clarity—to gain a deeper knowledge of not only how they are faring in a country undergoing constant culinary evolution but also of their sense of place. Perhaps more than anything, though, this book is my love letter to pasta. What has made pasta the cornerstone of Italian culinary culture for centuries, an indelible part of so many Americans’ early food memories, and a food so eminently alluring that even the gluten averse cannot resist its siren song is that it asks, first and foremost, something elemental of us: that we enjoy it.
Author : Gail Simmons
Publisher : Grand Central Life & Style
ISBN 13 : 1455542210
Total Pages : 288 pages
Book Rating : 4.15/5 ( download)
Download or read book Bringing It Home written by Gail Simmons and published by Grand Central Life & Style. This book was released on 2017-10-24 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: The cookbook that Top Chef fans have been waiting for, from the celebrated judge who makes delicious food and inspired cooking accessible for home cooks. Gail Simmons is a beloved figure in the food world who has been a popular judge on Top Chef, the number-one rated food show on cable television since its inception. In Bringing It Home, Simmons shares her best recipes and food experiences. From her travels, exploring global flavors and keeping detailed diaries, to her Top Chef culinary adventures with the world's most notable chefs, she is always asking: "How can I bring this dish home to my own kitchen?" Her goal is to make fabulous recipes using accessible ingredients and smart, simple cooking techniques for successful family meals and easy entertaining. From Bloody Mary Eggs to Christmas Brisket Fried Rice; from Summer Vegetable Salad with Charred Lime Vinaigrette to Banana-Cardamom Upside Down Cake with Salty Caramel, there is a recipe for everyone in the family. Simmons also shares ingredient tips, cooking techniques, and many informative "Snippets," as well as personal and behind-the-scenes stories that will appeal to fans and food lovers everywhere.
