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Williams Sonoma Savoring China: Recipes and Reflections on Chinese Cooking (Savoring Series)
Part travelogue, part cookbook, the 10th title in Williams-Sonoma's award-winning Savoring-� series features delicious recipes, hundreds of breathtaking scenic and recipe photographs, original watercolor illustrations, and a hand-drawn map, all capturing the essence of the country's rich heritage and diverse culinary traditions. --This text refers to the Hardcover edition.
Classic Indian Cooking
This extraordinary cookbook, Classic Indian Cooking, amounts to a complete course in Indian cuisine. Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.
The Williams-Sonoma Collection: Hor d'oeuvre (Williams Sonoma Collection)
Eye-catching and irresistible, hors d'oeuvres never fail to entice, whether they're juicy skewered shrimp with spicy dipping sauce, Mediterranean olives dressed with fresh herbs and zesty citrus, or tender new potatoes topped with caviar and cr�me fra�che.
Williams-Sonoma Collection Hors d'Oeuvre offers over 40 delicious recipes, including both classic favorites and fresh new ideas. In these pages, you'll find finger food designed to suit any occasion -- from a casual celebration with friends to a black-tie cocktail party. This vivid full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to every kitchen bookshelf.
The Indian Spice Kitchen
Bharadwaj's lavishly illustrated book is a guide to more than 100 ingredients basic to Indian cooking, from spices and spice mixtures to beans and grains; some will be unfamiliar even to those who do a lot of Indian cooking.
The Asian Grocery Store Demystified : A food lover's guide to all the best ingredients (Take It with You Guides)
Though many Americans are eager to cook Asian dishes at home, the thought of navigating an Asian grocery store is a different story. For a non-Asian it can be bewildering territory full of pungent aromas, packages with labels in Chinese, Japanese, Thai, Korean or Vietnamese and odd-looking specimens you don't know whether to eat or to plant. At last there is a book that takes you by the hand and gives a clear and fascinating tour of these markets. It couldn't have a better title, The Asian Grocery Store Demystified. The author, Linda Bladholm, begins by describing the layout of an Asian grocery store in her neighborhood in Miami. As she explains, there is indeed an order to these markets. 'Asian markets are generally stocked according to the principles of balance, ' she writes. 'Hot, spicy, chili sauces and curry pastes are all in one place; salty items are together in one row, and bitter, sour or sweet things are in other sections.' That explanation changed my entire perspective, making these markets seem more manageable and interesting. Ms. Bladholm not only sorts out the cultural context of an Asian grocery store, but also does it in such a way that makes you hungry to return.
Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia
The Mekong region, which extends south from China through Laos and Thailand to Cambodia and Vietnam, offers extraordinary food. Hot Sour Salty Sweet, which takes its name from the principal taste sensations of the region's cooking, provides an unparalleled culinary journey through this fertile land.
Dakshin: Vegetarian Cuisine from South India
Indian-born and -raised Padmanabhan is a veteran cook and writes on culinary matters for Madras Musings , a South Indian newspaper. Here she muses for Americans on meatless meals and snacks originating in the Southern part of her native country; 'dakshin' means 'south' in Sanskrit. The author directs us on basics: there are recipes for curry powder, chili powder, rasam powder. She also defines what may be unfamiliar menu staples--sambars, or first courses, distinguished by tamarind, dal, or buttermilk foundations; poriyals, or sauceless curries, made with stir-fried (or occasionally deep-fried) vegetables. Her recipes are varied, authoritative and imaginative, especially those in the chapter on snacks, where breads vie with each other for primacy. Not everyone will find it possible to cultivate a taste for the often creamy, overly sweet desserts. But the chutney section comes as a refresher. Padmanabhan also provides recommendations for menus, a glossary of Indian terminology and a list of specialty Indian food shops in this country. Color photographs on nearly every other page are even more than usually tempting.
An Invitation to Indian Cooking
Carefully worked out for American cooks in American kitchens, Madhur Jaffrey's classic An Invitation to Indian Cooking demonstrates how varied, irresistible, and inexpensive Indian cooking can be and how easily you can prepare authentic dishes at home. There is no other book on Indian cooking as persuasive as this 'invitation' from award-winning cookbook author Madhur Jaffrey.
Focusing on the flavorful cooking of her native Delhi, Jaffrey offers more than 165 easy-to-follow recipes, with detailed instructions designed for those who have never cooked Indian cuisine. Learn how to make common Indian foods such as Samosas, Fried Eggplant, Naan, and Tandoori Chicken, as well as the more adventurous Tomato Tamarind Chutney, Stuffed Whole Okra, and Lamb Korma with Almonds. Eleven chapters provide recipes for Soups and Appetizers; Meats; Chicken, Other Birds, and Eggs; Fish and Shellfish; Summer Cooking and Barbequed Foods; Vegetables; Rice; Dals; Chutneys, Pickles, and Other Relishes; Breads; and Desserts.
1,000 Indian Recipes
1,000 INDIAN Recipes
It's Like Getting 5 Cookbooks for the Price of 1
* Spice Blends
* Starters, Snacks, Soups, and Salads
* Curries and Entr�es
* Chutneys and Sides
* And Much More!
Essentials of Classic Italian Cooking
Cooking Hazan combines her two earlier works into one update and expanded volume. In addition to the delicious collection of recipes, this book serves as a basic manual for cooks of every skill level. Recipes have been revised to reduce fat content, and a whole new chapter full of fundamental information about herbs, spices, and cheeses used in Italian kitchens--as well as details on how to select specific ingredients--has been added. New chapters, new recipes--who could ask for more than Essentials of Italian Cooking?
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