Cooking by Ingredient
mobi |eng | 0101-01-01 | Author:Lawson, Nigella [Lawson, Nigella]

MOLTEN CHOCOLATE BABYCAKES These are the acceptable face of culinary cute: their intensity guarantees the triumph of chic over prettiness. And, what’s more, they’re easy to make. You can make ...
( Category: U.S. Regional March 25,2014 )
mobi, epub |eng | 2011-10-04 | Author:Anne Burrell

MISE EN PLACE Kosher salt 3 cups shelled English peas 2 cups shelled fava beans 2 cups ricotta cheese 1 cup freshly grated Parmigiano, plus more for serving 4 large ...
( Category: Italian March 25,2014 )
mobi, pdf |eng | 0101-01-01 | Author:Galmiche, Daniel [Galmiche, Daniel]

Les Poissons et Les Fruits de Mer FISH & SHELLFISH If you were to wander the coastal cities of France, you would stumble upon brasseries with some spectacular seafood. At ...
( Category: French March 25,2014 )
mobi, epub, pdf |eng | 2011-05-10 | Author:Madhur Jaffrey

Green beans with onion paste Green beans with ginger Green beans with mustard Cabbage with onions Cabbage leaves stuffed with potatoes Carrots and peas with ginger and Chinese parsley Cauliflower ...
( Category: Indian March 25,2014 )
mobi |eng | 2009-07-07 | Author:Megan Carle; Jill Carle

Cooking 101: Phyllo dough isn’t difficult to use if you follow a few easy rules. Phyllo should always be defrosted in the refrigerator. Thawing at room temperature causes condensation, which ...
( Category: Green Housecleaning March 25,2014 )
mobi, epub |ru | 2011-05-03 | Author:The Editors of Whole Living Magazine

Asian Chicken Salad with Bok Choy SERVES 4 Cooking the chicken with the skin and bones intact ultimately makes the dish more flavorful (and economical), but feel free to substitute ...
( Category: Vegetables March 25,2014 )
mobi, epub |eng | 2011-06-25 | Author:Michelle Rivera

Asian Delights Asian fare offers us light and fruity flavors and textures, a natural mix with tofu. Tofu is mild tasting and readily absorbs the flavor of marinades or other ...
( Category: Natural Foods March 25,2014 )
mobi, epub |eng | 2010-09-01 | Author:Emeril Lagasse

1. Trim off enough of the root ends of the leeks to dispose of the roots yet still keep the leek halves held together. Trim the tops so that only ...
( Category: Propagation & Cultivation March 25,2014 )
mobi, epub, pdf |eng | 2011-08-12 | Author:Mark Kurlansky

Through the centuries, fishing vessels and gear changed little in Iceland. Above: A detail from a late-sixteenth-century illuminated manuscript, one of the Law Books, codifying regulations. This page was on ...
( Category: Fish & Sharks March 25,2014 )
mobi, epub, azw3 |eng | 2009-01-02 | Author:Victoria Boutenko

GREEN SMOOTHIES FOR BEGINNERS BASIC BALANCE Yields 1 quart Victoria Boutenko 1 mango 1 cup kale 1 cup water MORNING ZING SMOOTHIE Yields 2 quarts Victoria Boutenko ½ bunch dandelion ...
( Category: Green Housecleaning March 25,2014 )
mobi, epub, pdf |eng | 2013-02-18 | Author:Barbara Damrosch

Sunchokes You may have heard of this vegetable by an older name, Jerusalem artichoke. Sunchoke, though less common, avoids the confusing reference to the artichoke, which this is not, and ...
( Category: Organic March 25,2014 )
mobi, epub |eng | 0101-01-01 | Author:James Beard

* * * Omelet Fillings Grated cheese (2 to 3 tablespoons) should be added just before the eggs are set, so it can melt. Herbs, such as finely chopped chives, ...
( Category: Cajun & Creole March 25,2014 )
mobi, epub |eng | 2003-04-25 | Author:Beth Hensperger; Julie Kaufmann

italian polenta Italian polenta, the darling of all teachers of Italian cuisine, is labeled farina di granoturco on the package, the Italian name of corn since the time of Columbus. ...
( Category: Rice Cookers March 25,2014 )
mobi, epub, pdf |eng | 2005-02-21 | Author:Giada De Laurentiis

EVERYDAY GRILLS AND SAUTÉS Grilled Jumbo Shrimp Scampi on Couscous Grilled Seafood Salad Grilled Tuna Steaks Seared Rib-Eye Steak with Arugula-Roasted Pepper Salad Steak Florentine Grilled Lamb Chops EVERYDAY CUTLETS ...
( Category: Italian March 25,2014 )
mobi, pdf |eng | 0101-01-01 | Author:Vita Oretta Zanini De

The artisans of Secinaro and Pretoro, in the provinces of L'Aquila and Chieti, were specialists in making this utensil. Its ancestor is lu rentrocelo, which was o n c e ...
( Category: Cooking March 25,2014 )