Red Hot!

Red Hot! PDF Author: Jenni Fleetwood
Publisher: Southwater Publishing
ISBN: 9781844776283
Category : Cooking
Languages : en
Pages : 0

Book Description
Spices are essential culinary ingredients in every part of the world, used to sharpen the appetite and titillate the palate. This tastebud-tingling collection of recipes shows how to add fragrant aroma, piquancy or fiery taste to any dish. Explore scorching salsas, relishes and dips, spicy soups, sizzling appetizers and snacks, flaming fish and seafood, poultry and meat dishes with a touch of fire, flame-filled pasta, rice and noodle main dishes, vibrant vegetarian and side dishes, piquant salads, and sweet and spicy desserts and drinks. With a thorough introduction describing the many types of chillies and chilli products available, with tips for storing and preparing fresh and dried chillies, individual spices, spice mixtures, pastes and sambals, this will be an inspiring and invaluable reference for spicelovers everywhere.

Red Hot!

Red Hot! PDF Author:
Publisher:
ISBN: 9781844776306
Category : Cooking (Hot peppers)
Languages : en
Pages : 512

Book Description

Classic Main Courses

Classic Main Courses PDF Author: Jenni Fleetwood
Publisher:
ISBN: 9780754815198
Category : Cooking
Languages : en
Pages : 264

Book Description
Enjoy all the classic dishes from roast rib of beef and chicken and mushroom pie to lamb moussaka and baked salmon with watercress sauce,

The Encyclopedia of Herbs and Spices

The Encyclopedia of Herbs and Spices PDF Author: P N Ravindran
Publisher: CABI
ISBN: 1780643152
Category : Technology & Engineering
Languages : en
Pages : 1178

Book Description
The Encyclopedia of Herbs and Spices provides comprehensive coverage of the taxonomy, botany, chemistry, functional properties, medicinal uses, culinary uses and safety issues relating to over 250 species of herbs and spices. These herbs and spices constitute an important agricultural commodity; many are traded globally and are indispensable for pharmaceuticals, flavouring foods and beverages, and in the perfumery and cosmetic industries. More recently, they are increasingly being identified as having high nutraceutical potential and important value in human healthcare. This encyclopedia is an excellent resource for researchers, students, growers and manufacturers, in the fields of horticulture, agriculture, botany, crop sciences, food science and pharmacognosy.

The Wizard of Food's Encyclopedia of Kitchen & Cooking Secrets

The Wizard of Food's Encyclopedia of Kitchen & Cooking Secrets PDF Author: Myles H. Bader
Publisher: Strategic Book Publishing
ISBN: 160911017X
Category : Cooking
Languages : en
Pages : 763

Book Description
THIS IS NOT A COOKBOOK! This food encyclopedia is the number one kitchen and cooking reference book in the United States and Canada and has sold over 3 million copies. The book contains thousands of food secrets from chefs and grandmothers worldwide; you don't want to cook or bake any food before looking inside to see what fact or tip may make the dish perfect. It took over 19 years to compile all the secrets in the Wizard of Food's encyclopedia, most of which will not be found in any other book. Why you need to know the age of an egg when baking Why you need to put wine corks in your beef stew The reason cottage cheese is stored upside down How to choose a steak by looking at the color of the fat How to de-gas beans Why you cook a turkey upside down Why you never put cold butter in a microwave How to fry foods without the foods absorbing a lot of fat How to preserve fresh herbs with your breath

The Encyclopedia of Spices & Herbs

The Encyclopedia of Spices & Herbs PDF Author: Padma Lakshmi
Publisher: HarperCollins
ISBN: 0062375245
Category : Cooking
Languages : en
Pages : 254

Book Description
From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice. “A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook.” -- Eric Ripert Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.

Cooking through History [2 volumes]

Cooking through History [2 volumes] PDF Author: Melanie Byrd
Publisher: Bloomsbury Publishing USA
ISBN: 1610694562
Category : Cooking
Languages : en
Pages : 808

Book Description
From the prehistoric era to the present, food culture has helped to define civilizations. This reference surveys food culture and cooking from antiquity to the modern era, providing background information along with menus and recipes. Food culture has been central to world civilizations since prehistory. While early societies were limited in terms of their resources and cooking technology, methods of food preparation have flourished throughout history, with food central to social gatherings, celebrations, religious functions, and other aspects of daily life. This book surveys the history of cooking from the ancient world through the modern era. The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world. Each volume includes a chronology, historical introduction, and topical chapters on foodstuffs, food preparation, eating habits, and other subjects. Sections on particular civilizations follow, with each section offering a historical overview, recipes, menus, primary source documents, and suggestions for further reading. The work closes with a selected, general bibliography of resources suitable for student research.

The Wellness Encyclopedia of Food and Nutrition

The Wellness Encyclopedia of Food and Nutrition PDF Author: Sheldon Margen, M.D.
Publisher: Penguin Random House
ISBN: 9780929661032
Category :
Languages : en
Pages : 520

Book Description
The single most authoritative guide to shopping and eating for better health and a longer life.
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