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Searching for 'Cooking'Number of products: 79528
Page 1 of 7953
publisher: DK, published: 2017-09-19
sales rank: 25882
price: $19.41 (new), $21.00 (used)
Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques.
Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead.
Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
Crock pot Recipes : 50 Quick & Easy Crock Pot Recipes
If you’re looking for a book that can help both experts and beginners at slow cooking, then this Crock Pot book is for you. This is not an ordinary slow cooker cookbook, it contains information that a beginner should know. It does not require extraordinary cooking skills to cook using a Crock Pot. All you need is to learn the basics, that’s how simple and fun it really is.
These days, people are having a hard time squeezing time for their family, recreation and cooking. Because of the wider food choices that we have today, cooking is the last thing that people will prioritize. Processed food and ready cooked meals are easily available even in a small store. However, if you want to live a healthy lifestyle, those types of foods will not help you at all.
Here Is The Main Benefits in This Delicious, Quick & Easy Recipes Book:
- Each recipe in this cookbook is healthy, tasty and easy to prepare.
- Step-by-step directions for preparing each of the recipes that makes the process of cooking much quicker & easier.
- Ingredient list for every recipe is clearly written and measurements are given in a very simple and easy to understand manner.
- The navigation between the recipes has been made super easy.
- The cookbook comes with a Linked table of contents which makes jumping to your preferred and desired recipe very easy by simply clicking on the recipe.
For a full list of what you can see inside, scroll up and click on the look inside feature and check out the Table of Contents!
So do not delay, and start enjoying rich-tasting dishes with the minimum effort.
DOWNLOAD YOUR COPY TODAY!
sales rank: 1730
price: $13.47 (new), $8.59 (used)
Because smaller families shouldn't have to rely on recipes built for four or six, America's Test Kitchen has reengineered 650 of our best recipes to serve just two. Over the years we've discovered that scaling down a recipe isn't as simple as cutting the ingredients in half—cooking times, temperatures, and equipment need to be adapted as well. This comprehensive cookbook takes the guesswork out of cooking for two so you can be sure that anything you want to make—from Classic Beef Stew to Lasagna to a mini batch of Fudgy Brownies or a Fluffy Yellow Layer Cake—will come out right (and perfectly proportioned) every time. We'll also give you options when you're short on time. 150 recipes, including Chicken Saltimbocca and Pan-Seared Rib-Eye Steaks with Sweet-Tart Red Wine Sauce, can be on the table in 30 minutes or less. For those times when you want healthier fare, we've provided more than 100 recipes labeled "Light" such as Provencal Vegetable Soup and Poached Shrimp Salad with Avocado and Grapefruit, each with nutritional information listed in an easy-to-read chart in the back of the book. And we include chapters on for-two slow cooking, grilling, and baking pies, quick breads, cakes, and cookies. A 25-page manual teaches the basics of cooking for two, including clever shopping strategies to reduce waste, smart storage tricks help extend freshness of key ingredients, and our picks for the most useful kitchen equipment for any two-person household.
publisher: CreateSpace Independent Publishing Platform, published: 2015-06-09
sales rank: 105147
price: $8.82 (new), $2.16 (used)
Easy Recipes in 5 or Less Ingredients!
Are you tired of complicated recipes with hard-to-find ingredients? Are you looking for delicious and easy recipes with only a few simple ingredients? 60+ EASY RECIPES IN 5 INGREDIENTS OR LESS!
Your Problems Have Been Solved ==> 5 INGREDIENTS OR LESS!
This SIMPLE and DELICIOUS cookbook has step-by-step recipes that are easy to follow and simply prepared. All of the recipes only require 5 ingredients or less! No more looking for hard-to-find ingredients that you'll only use once.
Check out some of the mouth-watering recipes below!
- Chicken and Waffle Sliders
- Buffalo Chicken Dip
- Chicken Salad
- Chicken Fingers
- Buffalo Chicken Sliders
- Honey Chicken
- Shredded BBQ Chicken
- Easy Italian Baked Chicken
- Chicken and Cheese Rolls
- Barbeque Chicken Legs
- Slow Cooker Mexican Chicken
- Chicken Cordon Bleu
- Shredded Buffalo Chicken
- Slow Cooker Chicken Salsa Verde
- Slow Cooker Pancake Bake
- Slow Cooker Cinnamon Roll Casserole
- Slow Cooker French Toast
- Slow Cooker Blueberry Cobbler
- Slow Cooker Cherry Dump Cake
- Slow Cooker Bread Pudding
- Slow Cooker Peach Cobbler
- Slow Cooker Apple Dump Cake
- Slow Cooker Shredded BBQ Chicken
- Slow Cooker Mexican Chicken
- Slow Cooker Buffalo Ranch Wings
- Slow Cooker Hawaiian BBQ Chicken
- Slow Cooker Sweet Potatoes
- Slow Cooker Cheddar Creamed Corn
- Slow Cooker Spinach Queso Dip
- Slow Cooker Corn on the Cob
- Slow Cooker Pulled Pork
- Slow Cooker Beef Burritos
- Slow Cooker Broccoli Casserole
- Slow Cooker Ham
- Slow Cooker Bacon Ranch Potatoes
- Slow Cooker Teriyaki Chicken
- Slow Cooker BBQ Ribs
- Slow Cooker 5-ingredient Chili
- Slow Cooker Apricot Orange Chicken
- Slow Cooker Honey Garlic Chicken
- Slow Cooker Mexican Chicken II
- Slow Cooker Italian Chicken
- Slow Cooker Tangy Meatballs
- Slow Cooker Cocktail Sausages
- Slow Cooker Ranch Roast Beef
- Slow Cooker Spicy Meatballs
- Slow Cooker Pork Chops
- Slow Cooker Garlic Tilapia
- Slow Cooker Chicken and Cheese
- Kale Chips
- Mashed Cauliflower
- Zucchini Chips
- Easy Powdered Sugar Donuts
- Sausage Breakfast Casserole
- Waffle Biscuits
- Sausage, Egg, and Cheese Roll-Ups
- Brown Sugar Bacon
- Egg in a Nest
- Cinnamon Roll Waffles
- Southwestern Scrambled Eggs
- Strawberry Bacon Salad
Best-Selling Author, Hannie P. Scott
Hannie P. Scott is a best-selling author that knows a thing or two about cooking! Cooking and experimenting with foods is her life passion. Driven by her desire for cooking for others (and herself), Hannie spends a lot of time in the kitchen! She enjoys sharing her love of food with the world by creating "no-nonsense" recipe books that anyone can use.
Scroll up and click 'buy' to enjoy these delicious and easy recipes today!
100% Money Back Guarantee
tags: ingredient cookbook, 5 ingredient recipes, cookbooks, recipes for life, quick easy recipes, slow cooker recipes, easy recipes recipes, recipes book, food recipes, breakfast recipes, dinner recipes, cooking recipes, simple recipes
publisher: W. W. Norton & Company, published: 2015-09-21
sales rank: 654
price: $28.50 (new), $25.91 (used)
A New York Times Bestseller
Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award
"The one book you must have, no matter what you’re planning to cook or where your skill level falls."―New York Times Book Review
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)―and use a foolproof method that works every time?
As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new―but simple―techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.Over 1000 color photographs
publisher: Picador, published: 2018-05-29
sales rank: 6942
price: $14.40 (new)
Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie’s invitation to share in the pleasures of Indian cookery is irresistible.
In Hindustani a good cook is one that ‘has special taste in their hands’, and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus.
Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris.
There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay―or sweet things―hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks.
Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery.
Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie’s book will be a revelation to all those who enjoy Indian cookery.
publisher: Simon & Schuster, published: 2017-04-25
sales rank: 340
price: $18.97 (new), $16.65 (used)
New York Times Bestseller
Named one of the Best Books of 2017 by NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more.
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.
In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time.
Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs.
Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need.
With a foreword by Michael Pollan.
publisher: Alfred A. Knopf, published: 2001-10-16
sales rank: 4357
price: $20.95 (new), $8.95 (used)
“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.
Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:
• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;
• it adapts classical techniques, wherever possible, to modern American conveniences;
• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
• it offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!
publisher: Alfred A. Knopf, published: 2012
sales rank: 2974
price: $19.98 (new), $9.10 (used)
Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.
publisher: HarperOne, published: 2018-04-10
sales rank: 1644
price: $22.47 (new), $23.79 (used)
A breakthrough program with more than 125 tempting, nutrient-dense recipes for thyroid conditions, Hashimoto’s, adrenal fatigue, menopause, endometriosis, fibroids, breast health, PMS, PCOS, and other hormonal imbalances.
Millions of women suffer from the life-altering, often debilitating symptoms resulting from hormonal imbalances: stubborn weight gain, fatigue, brain fog, depression, insomnia, digestive issues, and more. The good news is that most of these conditions are reversible. Integrative hormone and nutrition expert Magdalena Wszelaki knows this first-hand. Developing hyperthyroidism and then Hashimoto’s, adrenal fatigue, and estrogen dominance propelled her to leave a high-pressured advertising career and develop a new way of eating that would repair and keep her hormones working smoothly. Now symptom free, Magdalena shares her practical, proven knowledge so other women may benefit.
Drawing on current research and the programs she has developed and used to help thousands of women, she offers clear, concise action plans for what to remove and add to our daily diet to regain hormonal balance, including guides for specific conditions and more than 125 easy-to-prepare, flavorful, and anti-inflammatory recipes that are free of gluten, dairy, soy, corn, and nightshades and low in sugar.
Based on twenty hormone-supporting superfoods and twenty hormone-supporting super herbs—with modifications for Paleo, Paleo for Autoimmunity (AIP), anti-Candida, and low-FODMAP diets—these healing recipes include a terrific selection for everyday meals, from Sweet Potato and Sage Pancakes and Honey Glazed Tarragon Chicken to a Decadent Chocolate Cherry Smoothie.
With make-ahead meals, under-thirty-minute recipes, and time-saving tips and techniques, Cooking for Hormone Balance emphasizes minimal effort for maximum results—a comprehensive food-as-medicine approach for tackling hormone imbalance and eating your way to better health.
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