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Cooking for Good Times: Super Delicious, Super Simple [a Cookbook]

Cooking for Good Times: Super Delicious, Super Simple [a Cookbook]

Paul Kahan; Perry Hendrix; Rachel Holtzman

Lorena Jones Books
2019
sidottu
Celebrated chef Paul Kahan's game plan and recipe repertoire of rustic, super-delicious, low-stress food to cook for gatherings. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEWChicago chef Paul Kahan is legendary for cooking up amazing food at home while everyone--including him--is hanging out in the kitchen, talking, and having a great time. Cooking for Good Times shares Kahan's best secrets for low-stress cooking for friends and family, using his program of twelve basic actions to mix and match (such as "Roast Some Roots, "Make Some Grains," "Braise a Pork Shoulder," and "Make a Simple Dessert"). In every chapter, Kahan gives six to eight customizations for each core recipe for ways to make dishes seem new. Simple recommendations for wine and beer styles to pour remove the fuss over beverage options. With recipes ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Roasted Cauliflower and Oranges and Steak with Radicchio and Honey-Roasted Squash, plus more than 125 mouth-watering photographs, Kahan's playbook is guaranteed to make hosting more relaxing, fun, and delicious.
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Cookies And Clairvoyance

Cookies And Clairvoyance

Bailey Cates

Berkley Publishing Corporation,U.S.
2019
nidottu
Baker Katie Lightfoot serves up enchanted delicacies and tracks down a malicious murderer in the newest installment of this New York Times bestselling series... Hedgewitch Katie Lightfoot is juggling wedding preparations, a visit from her father, and home renovations on top of her long hours at the Honeybee Bakery, where she and her aunt Lucy imbue their yummy cookies and pastries with beneficial magic. But when firefighter Randy Post is accused of murdering a collector of rarities, and his prints are on the statue that was used to kill the man, Katie steps in. Randy is not only Katie's fianc 's coworker, but also the boyfriend of fellow spellbook club member and witch Bianca Devereaux. Bianca and Declan are both sure Randy is innocent, and so is Katie. However, to prove it she'll have to work with ornery detective Peter Quinn again--and this time around he knows she's more than your everyday baker.
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Cooking With Elvis' & 'Bollocks'

Cooking With Elvis' & 'Bollocks'

Lee Hall

Methuen Drama
2000
nidottu
Two comic plays by Lee Hall which have had success at the Edinburgh Festival and are coming to London in February 2000 Cooking with Elvis is a domestic play that is both farcical and upsetting. Mam and Jill live together in an uneasy calm. Jill is overweight and a fiendish cook who whips up one exotic dish after another. Her father (and Mam's husband) is stuck in a wheel chair as the result of a stroke. He can neither speak nor move, but he can hear. He was a famous Elvis impersonator and from time to time steps out of the wheel chair in a series of fantasy scenes to give stirring renditions of some of Elvis's most famous hits. But Mam brings into the house a new young lover whose presence in the house become the source for hilarity and big time trouble. The ending is a deadly one, you can be sure. The play has been compared to the early black farces of Joe Orton. Also included in this volume is Bollocks!, Lee Hall's contemporary version of the Expressionist German playwright Ernst Toller's Hinkemann, which has been updated from twenties Bavaria to contemporary Tyneside.
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Cooke and Wheatstone

Cooke and Wheatstone

Geoffrey Hubbard

Routledge
2008
sidottu
Originally published in 1965. Charles Wheatstone collaborated with William Cooke in the invention and early exploitation of the Electric Telegraph. This was the first long distance, faster-than-a-horse messenger. This volume gives an account of the earlier work on which the English invention was founded, and the curious route by which it came to England. It discusses the way in which two such antagonistic men were driven into collaboration and sets out the history of the early telegraph lines, including work on the London and Birmingham Railway and the Great Western Railway.
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Cooke and Wheatstone

Cooke and Wheatstone

Geoffrey Hubbard

Routledge
2013
nidottu
Originally published in 1965. Charles Wheatstone collaborated with William Cooke in the invention and early exploitation of the Electric Telegraph. This was the first long distance, faster-than-a-horse messenger. This volume gives an account of the earlier work on which the English invention was founded, and the curious route by which it came to England. It discusses the way in which two such antagonistic men were driven into collaboration and sets out the history of the early telegraph lines, including work on the London and Birmingham Railway and the Great Western Railway.
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Cookie Dough or Die

Cookie Dough or Die

Lowell Virginia

Penguin USA
2011
pokkari
Olivia Greyson is the proud owner of The Gingerbread House-a quaint shop that specializes in all things cookie-and her best friend, Maddie, is her sidekick, baking up scrumptious treats for their cookie-themed parties. But now they must take a break from baking and find a killer, or else their reputation-and quite possibly their lives-will be battered for good.
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Cookies and Scream

Cookies and Scream

Lowell Virginia

Berkley Publishing Corporation,U.S.
2014
pokkari
Olivia Greyson is the proud owner of The Gingerbread House--a quaint shop that specializes in all things cookie--and her best friend, Maddie, is her sidekick, baking up scrumptious treats for their cookie-themed parties. But when a stunning antique cookie cutter collection leads to murder, things get a bit too hot to handle...
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Cooking for Life

Cooking for Life

Robert H Lehmann

Bantam Dell Publishing Group, Div of Random House, Inc
1997
nidottu
Designed for people with HIV or AIDS, their friends, families, and healthcare professionals, a guide to nutrition and food safety shows how to use food as a preventive medicine and to promote healing of common AIDS-related illnesses. Original.
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Cookie and Cracker Technology

Cookie and Cracker Technology

Samuel A. Matz

Van Nostrand Reinhold Inc.,U.S.
1993
sidottu
This edition is a practical, how-to book, that discusses ingredients, mixtures, methods, equipment and their functions, machinery and managing technical functions. It examines the ingredients used in cookies and crackers and how they function in doughs, batters, and finished products. It also discusses typical formulas and how variations affect finished product qualities. Other areas covered include product development, quality assurance and the legal responsibilities of technical managers.
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Cooking with the Chicken Man

Cooking with the Chicken Man

Leonard Thomas

Grand Central Publishing
1998
pokkari
From radio commentator, drawbridge operator, and master chicken chef Leonard "The Chicken Man" Thomas comes a collection of cooking tips and 100 recipes--plus the funniest chicken stories on the planet! Photos and illustrations.
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Cooking with Craig Claiborne and Pierre Franey: A Cookbook

Cooking with Craig Claiborne and Pierre Franey: A Cookbook

Craig Claiborne; Pierre Franey

Ballantine Books
1985
nidottu
A magnificent collection of New York Times recipes for every taste and any occasion--from two of the foremost food experts in this or any other country Few people know great cooking like Craig Claiborne and Pierre Franey, and no one can better communicate the creation of fabulous meals using clear and simple techniques and easily available ingredients. Now the remarkable team that has already given us The New York Times Cookbook, Craig Claiborne's Gourmet Diet, and The New York Times 60-Minute Gourmet offer 600 scrumptious recipes from the pages of The New York Times that have never been collected in book form before. Featuring international gourmet delights and American regional favorites, using more herbs and spices and less salt, butter, and cream, celebrating the light cooking of nouvelle cuisine as well as rich, delicious desserts, this is a cookbook that belongs on every cook's shelf. Praise for Cooking with Craig Claiborne and Pierre Franey "The indomitable New York Times cooking team does it again "--Chicago Tribune "The Rogers and Hart of food writing . . . one cannot do better."--Cosmopolitan
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Cooking at Home with The Culinary Institute of America, Revised Edition

Cooking at Home with The Culinary Institute of America, Revised Edition

John Wiley Sons Ltd
2014
sidottu
The Culinary Institute of America's flagship reference for home cooks, completely revised and updated. Cooking at Home with The Culinary Institute of America is an accessible, comprehensive reference for home cooks who want to take their skills to the next level. Filled with a wealth of expert guidance, it shares all the basic information on equipment, ingredients, and techniques that every great home cook should know. Every vital skill and technique is included, from basic knife skills to essential cooking methods like braising and grilling. Techniques are explained in simple, step-by-step detail accompanied by extensive color photographs. The book features hundreds of recipes ranging from the very basic to the more complex and cover almost every kind dish, including soups, starters, salads, meat, poultry, fish, grains, and breads and desserts. Professional chefs the world over rely on the CIA as the gold standard of culinary education. With this new and fully updated edition of Cooking at Home , any cook can now learn from the very best and master the art of cooking.
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Cooking Healthy Across America

Cooking Healthy Across America

ADA (American Dietetic Association)

John Wiley Sons Inc
2004
nidottu
The most comprehensive cookbook from America’s leading nutritional authority, showcasing healthy regional specialties from across the nation The American Dietetic Association has long been a leader in promoting healthy eating. Now, the ADA shows Americans how to enjoy their favorite regional dishes–without the guilt. Drawing on recipes developed by ADA nutrition and culinary experts from coast to coast, the book showcases over 300 classic American starters, entrees, side dishes, and desserts. From Hearty Maine Fish Chowder, Montana Roasted Beef Tenderloin, and Cinnamon Raisin Apple Indian Pudding to Philly Cheese-steak Potato Packets, Smoky Holler Fried Chicken, and Gingered Mango-Pineapple Crisp, the recipes reflect authentic regional ingredients, flavor combinations, and cooking styles–but cut the excess fat, slash the empty calories, and boost the overall nutritional value and taste appeal. Organized by regions of America and drawing on the flavors of New England, Mid-Atlantic, Floribbean, Southern, Midwest, Tex-Mex, Southwestern, Rocky Mountain, Pacific Northwest, Californian, and Hawaiian cuisines, the book includes a nutritional analysis for each recipe, menu plans and serving suggestions, tips on ingredient substitutions, and guidance on which recipes are suitable for people with medical conditions such as diabetes. For anyone who wants to lose weight, get in shape, and stay healthy–but still enjoy dishes like Cornbread Crusted Crabcakes, Gooey Double Fudge Brownies, Southwest Black Bean Dip, Baked Halibut Bristol Bay, Blackberry Cobbler, and Texas Chili–this new cookbook is a must. The American Dietetic Association is the largest group of food and nutrition professionals in the world. Its books include American Dietetic Association Complete Food and Nutrition Guide (0-471-44144-9).
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Cooking for Fifty

Cooking for Fifty

Chet Holden

John Wiley Sons Inc
1993
nidottu
A sourcebook of 300 contemporary, healthful recipes and references that balances common sense with uncommon ideas. Includes nutrient breakdowns for all recipes, alternative instructions for microwave, food processors and other time-saving equipment as well as realistic food costs for a wide range of operations and budgets. The reference section contains a brief course on cooking techniques, conversion charts, equipment capacities, cooking times, recipe reduction and expansion tables and both U.S. and metric measurements.
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Cooking and Dining in Imperial Rome

Cooking and Dining in Imperial Rome

Apicius Apicius

Dover Publications Inc.
2003
nidottu
This is the first English translation of Apicius de re Coquinaria, the oldest known cookbook in existence. It is also one of the few translations of this original Roman cookbook prepared by a professional chef. Joseph Vehling's brilliant translation, extended introduction, and full and helpful commentary combine to bring you a clear picture of what foods the Romans ate, how they prepared them, and the highly developed state of culinary arts in Imperial Rome.There are recipes for cooking fish and seafood, game, chicken, pork, veal, and other domesticated animals and birds, for vegetable dishes, grains, beverages, and sauces; virtually the full range of cookery is covered. There are also methods for preserving foods, revitalizing them, even adulterating them. Some of the recipes are strikingly modern; others use ingredients and methods that have long since disappeared.As the book was originally written for professional cooks working in Rome (perhaps made even more obscure to prevent amateurs from gaining access to the recipes), Joseph Vehling's generous notes are essential for understanding the ingredients and methods used in the recipes and the relationship of Roman cooking to our own traditions.Besides the translation and notes there is much other material, both scholarly and informative, covering cooking in the ancient world, the history and bibliography of Apicius manuscripts and editions, an index and vocabulary of Roman cookery terms, 49 illustrations including drawings by the author and facsimiles from earlier editions, and much more. Needless to say, you couldn't find this information anywhere else.This rare book will appeal to gourmets, professional and amateur chefs, cultural historians, and others who want to see, first hand, the foods on which Imperial Rome dined. It will clear up many myths about Roman cooking and will provide a great deal of enjoyable reading as well.
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Cooking Price-Wise

Cooking Price-Wise

C. Fitzsimmons; Vincent Price

Dover Publications Inc.
2017
sidottu
Based on the Thames Television series starring actor and gourmet Vincent Price, this cookbook offers scores of easy-to-make recipes from around the world. In addition to recipes for soups, breads, main courses, sides, and desserts, Price offers fascinating food-related historical tidbits. For this expanded edition, his daughter, Victoria, has contributed culinary-themed journal entries from her father's international travels as well as personal reminiscences of his favorite foods and home cooking. Numerous color photographs appear throughout this handsome hardcover collectible.
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Cookery for the Hospitality Industry

Cookery for the Hospitality Industry

Graham Dodgshun; Michel Peters; David O'Dea

Cambridge University Press
2011
pokkari
A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students, apprentice chefs and those studying vocational courses in schools. It covers the essential skills, methods and principles of cookery as well as the core competencies listed within the Australian National Training Package for Commercial Cookery. This book provides trade apprentices and commercial cookery students with everything they need to know to achieve trade status and more. It is the only textbook that genuinely addresses the needs of Australian students by covering Australian qualifications and reflecting Australian conditions, ingredients and our unique cuisine.
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Cooking, Cuisine and Class

Cooking, Cuisine and Class

Jack Goody

Cambridge University Press
1982
pokkari
Jack Goody sets his own observations on cooking in West Africa. He criticizes those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasizes in this book.
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