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Books > Health, Home & Family > Cookery / food & drink etc > General
• have dinner ready and waiting when You want it Staying late at the office? Do jam-packed weekends leave little time to cook? Relax… with Betty Crocker and your slow cooker, making dinner is practically effortless and totally delicious. You'll find main dish recipes for soups, stews, roasts, chicken, turkey, and even vegetarian meals. Having all day to cook slowly, these delicious dishes are bursting with fresh simmered-in flavors of tender meats, tasty vegetables, and wonderful gravies or broth. Plus, there are tasty dips, drinks, side dishes, and even dessert! Slow cookers are perfect for preparing meals when you have other places to be. All you have to do is place the ingredients in the slow cooker, dial the heat, and you're done! When you come home, your house is filled with the wonderful aroma of a home-cooked meal waiting for you. Slow cookers aren't just for the workaday world. They are perfectly portable for potlucks or handy to have for preparing side dishes or desserts when your oven and stove top are already in use. And, they are great at parties for keeping dips and drinks hot and appetizing. Here are some of the great recipes you'll find in Betty Crocker's Slow Cooker Cookbook: Slowly Simmered Meats• Savory Pot Roast, Brisket with Cranberry Gravy, Pork Roast with Sherry-Plum Sauce, Smoky-Flavored Barbecued Ribs, Barbecue Beef Sandwiches Carefree Chicken Dishes• Herbed Chicken and Stuffing Supper, Creamy Chicken and Wild Rice, Mexican Chicken with Green Chili Rice, Thai Chicken No-Attention Vegetarian Meals• Cuban Black Beans and Rice, Bulgur Pilaf with Broccoli and Carrots, Spicy Black-Eyed Peas, Lentil and Mixed-Vegetable Casserole Fix-and-Forget Sides• Scalloped Corn, Hot German Potato Salad, Red Cabbage with Apples, Peach-Cherry Chutney, Apple Butter Drinks, Dips, & Desserts• Wassail, Mocha Cocoa, Pizza Fondue, Artichoke-Crab Spread, Cheese-Beer Dip, Hot Fudge Sundae Cake, Blackberry Dumplings, Chocolate Rice Pudding, Cinnamon-Raisin Bread Pudding Visit Betty Crocker online at www.bettycrocker.com
Perhaps the first celebrity chef, Alexis Soyer (1810-58) was a
flamboyant, larger-than-life character who nonetheless took his
profession very seriously. As the chef of the Reform Club, he
modernised its kitchens, installing refrigerators and gas cookers.
In 1851, during the Great Exhibition, he prepared spectacular (but
financially ruinous) culinary extravaganzas at his restaurant, the
Gastronomic Symposium of All Nations. In stark contrast, he
organised soup kitchens during the Great Famine in Ireland and
volunteered his services in the Crimea in 1855 to improve military
catering. He was also a prolific inventor of kitchen gadgets,
notably promoting the Magic Stove, used for cooking food at the
table. Several of his highly popular cookery books have been
reissued in this series. Following his death, his secretaries
Francois Volant and James Warren published this anecdotal and
admiring biography in 1859, together with recipes and other cookery
writings.
Perhaps the first celebrity chef, Alexis Soyer (1810-58) was a
flamboyant, larger-than-life character who nonetheless took his
profession very seriously. As the chef of the Reform Club, he
modernised its kitchens, installing refrigerators and gas cookers.
In 1851, during the Great Exhibition, he prepared spectacular (but
financially ruinous) culinary extravaganzas at his restaurant, the
Gastronomic Symposium of All Nations. In stark contrast, he
organised soup kitchens during the Great Famine in Ireland and
volunteered his services in the Crimea in 1855 to improve military
catering. This work, first published in 1857, gives a vivid account
of his efforts to prepare nutritious meals for the soldiers using a
newly invented portable field stove, which remained in use until
the Second World War. Also reissued in this series are Soyer's
Gastronomic Regenerator (1846) and The Modern Housewife or Menagere
(1849).
In the 1920s Prohibition was the law, but ignoring it was the norm,
especially in New Orleans. While popular writers such as F. Scott
Fitzgerald invented partygoers who danced from one cocktail to the
next, real denizens of the French Quarter imbibed their way across
the city. Bringing to life the fiction of flappers with tastes
beyond bathtub gin, Shaking Up Prohibition in New Orleans:
Authentic Vintage Cocktails from A to Z serves up recipes from the
era of the speakeasy. Originally assembled by Olive Leonhardt and
Hilda Phelps Hammond around 1929, this delightful compendium
applauds the city's irrepressible love for cocktails in the format
of a classic alphabet book. Leonhardt, a noted artist, illustrated
each letter of the alphabet, while Hammond provided cocktail
recipes alongside tongue-in-cheek poems that jab at the dubious
scenario of a ""dry"" New Orleans. A cultural snapshot of the
Crescent City's resistance to Prohibition, this satirical, richly
illustrated book brings to life the spirit and spirits of a jazz
city in the Jazz Age. With an introduction on Prohibition-era New
Orleans by historian John Magill and biographical profiles of
Leonhardt and Hammond by editor Gay Leonhardt, readers can fully
appreciate the setting and the personalities behind this vintage
cocktail guide with a Big Easy bent. A perfect gift for lovers (and
makers) of craft cocktails, arbiters of style, and celebrants of
the Crescent City, Shaking Up Prohibition in New Orleans captures
the essence of the Roaring Twenties.
Baked Alaska presents 72 recipes for favorite home-baked desserts
enjoyed by people living in the North Country. Readers will
discover a rich variety of recipes for muffins, cookies, steaming
berry pies or cobblers, and much more. The book is highlighted with
colorful illustrations and delightful Alaskan anecdotes.
Savor celebrates the art and pleasure of beautiful charcuterie
boards and platters--demystified and made simple! Serving boards
possess an uncanny ability to mirror the mood of a host and
transform a room's ambiance as friends and family gather around
them to both eat and enjoy time together. This book lavishly
details how to create memorable and delicious serving boards, no
matter the season or the occasion. In Savor, you'll find: - Expert
Advice and Recipes from Murray's Cheese, Publican Market, The
Cheese Store of Beverly Hills, Lady & Larder, Mike's Hot Honey,
Blake Hill Preserves, Esters Wine Shop & Bar, and Vermont
Creamery - Practical & Delicious Guides on how to pair cheeses,
meats, condiments, and an array of other ingredients that can be
used on serving boards. Also included are suggested drink pairings
- Over 100 Recipes for crackers and bread, preserves, pickles,
flavored nuts, dips, spreads, some bigger bites, and even desserts
Expert advice and insights provide strategies and approaches for
composing boards that balance flavor profiles and textures, using
elegant and inventive recipes. Elevate your home entertaining with
Savor!
When the first decision of your day is what to have for breakfast,
the easy recipes and inspired ideas provided in The Breakfast Bible
will make your choice an effortless one. With more than 100 recipes
covering every part of the morning meal, from eggs and bacon to
fruits and grains, breads and pastries, healthful bowls, griddle
cakes, morning beverages, and more, The Breakfast Bible has plenty
of options to wake up your day. Featuring a comprehensive
collection of classic and contemporary breakfast recipes,
easy-to-customize options for morning favorites, simple tips and
techniques, and gluten-free alternatives, The Breakfast Bible has
everything you need to prepare the most important meal of the day.
Whether you want to host a weekend brunch with a DIY Bloody Mary
bar, treat someone to breakfast in bed with homemade waffles, or
take something to go, there's something for everyone in this
diverse recipe collection. Additional recipes include: Orange
Marmalade Bread and Butter Pudding, Raspberry Lemon Muffins, Almond
Streusel, Egg-topped Asian Noodle Bowl, Mediterranean Strata, Honey
Butter, Fingerling Potato, Green Onion, Bacon & Rosemary
Frittata, Smoked Salmon, Creme Fraiche & Chive Scrambled Eggs,
Classic Buttermilk Pancakes, Buckwheat Crepes, Banana, Almond
Butter, Date & Cinnamon Protein Shake, Maple Pecan Coconut
Granola, Breakfast Yogurt Parfaits and many more!
A food-choice toolkit and recipe book perfect for fans of the Low
Tox Life podcast, Cornersmith, Anna Jones, War on Waste, Matthew
Evans. What are the best foods to put in your shopping basket for
your health and for the planet? Is it necessary to cut out meat,
almonds and go organic? Who can afford it anyway? Bestselling
author of Low Tox Life and 'ultimate gentle activist' Alexx Stuart
clears a path through the rules so stridently laid down by
proponents of particular diets. She turns the tables on a
supermarket system that is geared strongly against our health and
the environment, and points to the how rather than the what.
Because questioning how your food is grown is the key to unlocking
dependence on a broken food system and to finding easy and
delicious answers to that daily conundrum: what's for dinner? Low
Tox Life Food is packed with inspiration and stories from
regenerative farmers, checklists for what to ask about the produce
you buy, ways to afford better choices, as well as 80 of Alexx's
most requested recipes for budget-friendly, easily adaptable meals
without waste. If you want to feel more certain and more hopeful
about the future of food and our planet, this book is for you.
Cook like an Amazon with this official cookbook inspired by DC
Comics' beloved Super Hero Wonder Woman. An enduring symbol of
truth, justice, and equality, Wonder Woman has inspired comic
readers of all ages for nearly eighty years with her unwavering
moral compass and commitment to preserving peace on Earth. Now,
fans can celebrate their love of this iconic hero with this fun
cookbook inspired by all things Wonder Woman. Illustrated by
gorgeous full-color photography, the book features over 50
delectable recipes--including Greek Goddess Salad, Themysciran
Flatbread Pizzas, and Lasso of Truth Cupcakes--for cooks of all
skill levels. With simple recipe instructions, suggested ingredient
modifications, and prepared menus for several delightful Wonder
Woman-themed parties, this is the perfect cookbook to share with
friends, family, and Amazon warriors both big and small.
Renowned food scholar Carole Counihan serves up a delicious
narrative about family and food in twentieth-century Florence. By
looking at how family, and especially gender relations, have
changed in Florence since the ending of World War II and continuing
on to an examination of current food practices today, "Around the
Tuscan Table" offers a portrait of the changing nature of modern
life as exemplified through food. How food is produced,
distributed, and consumed speaks volumes about a given culture, and
this compelling and artfully narrated book aims to preserve,
propagate, and interpret Florentines' world-renowned cuisine and
culture.
At the market, in the kitchen, and around the table, Counihan gives
readers a taste of everyday life in this region of Italy: how
eating together unites the family; how the production of food is
gendered; how food is a key tool of socialization, and how culture
forms aesthetic tastes.
With more than 20 illustrations and age-old family recipes, this is
a treat for the senses and the intellect.
It is well to remember that the stomach governs the world. Winston
Churchill Mrs. Landemare s food is distinguished. She is an
inspired intuitive cook. Clementine Churchill "Churchill s
Cookbook" provides fascinating insight into what the legendary
prime minister ate during World War II, containing over three
hundred delicious recipes created by his personal cook, Georgina
Landemare. The celebrity cook of her day, Landemare specialized in
creating sumptuous feasts for England s nobility. At the outbreak
of the Second World War, however, she devoted her full-time
services to the Churchill family, declaring This will be my war
work! She worked for the prime minster throughout the war; she was
up at dawn preparing his breakfast and remained steadfastly in the
kitchen until after his last whiskey at night. On VE Night,
Churchill told her that he could not have managed through the war
without her. With an introduction by Phil Reed, director of the
Churchill War Rooms, "Churchill s Cookbook" marks the fiftieth
anniversary of Churchill s death and the seventieth anniversary of
VE Day. Covering mouth-watering cakes, biscuits, and puddings;
healthy salads; and warming soups; this timely publication revives
some forgotten British classics and reveals the food that sustained
Churchill during his finest hours."
USA Today called Taqueria del Sol "a runaway success." Bon Appetit
wrote: "Move over, Chipotle!" The fast-casual food of Eddie
Hernandez, the James Beard-nominated chef/co-owner of the
restaurant, lands on the commonalities of Southern and Mexican
food, with dishes like Memphis barbecue pork tacos, chicken pot pie
served in a "bowl" of a puffed tortilla, turnip greens in "pot
likker" spiked with chiles, or the "Eddie Palmer," sweet tea with a
jab of tequila. Eddie never hesitates to break with purists to make
food taste better, adding sugar to creamy grits to balance the
jalapenos, or substituting tomatillos in fried green tomatoes for a
more delicate texture. Throughout, "Eddie's Way" sidebars show how
to make each dish even more special.
'This book can't give you a six-pack in seven days or the skin of a
supermodel. But I can promise that if you make even a few of these
adjustments, your eating life will alter for the better in ways
that you can sustain.' This Is Not A Diet Book is a collection of
calm, practical tips and ideas on healthier, happier eating from
award-winning food writer Bee Wilson. From unsweetening your palate
to rethinking the lunchtime sandwich, This Is Not A Diet Book
gathers together some of the wisest, most constructive advice for
feeding you and your family.
This is the MOB manifesto for change: a straight-talking handbook
that deals with the ecological problems of our age and shows us how
we can tackle them from our kitchens, the MOB way. MOB Kitchen are
the pioneers of budget-friendly food for the masses and with their
core demographic sitting in-between Gen-Z and Millennials it's time
to address the concerns of a generation and equip the MOB with the
core principles of how they can cook, eat and live green. Earth MOB
seeks to answer some of the most commonly asked questions
surrounding food production and its impact on the environment and
what we can to reduce our footprint. From sustainability to
seasonality, plastic-free and zero-waste, Earth MOB is filled with
thrifty kitchen tips and delicious recipes to help you save money
and cut down on food waste as well as advice on how to shop and
store food more efficiently. With information on sustainable food
swaps, intuitive cooking hacks and how to make the most of your
leftovers, this small but mighty book is the go-to for any
ecologically-minded cook. Join the Earth MOB and let's start making
a difference.
It's said that the history of Mexico is, in great measure, the
history of its culture, and the history of its culture is, in great
measure, the history of its cooking. Restaurant menus and store
aisles north of the Mexican border are packed with commonly known
dishes that many have come to simplistically think of as Mexican
cuisine. But the history of Mexican food is complex-a cornucopia of
foodways ranging from indigenous, pre-Hispanic times to centuries
of colonial-era influences and contemporary fusion variations. New
Cooking from Old Mexico, Mexican food connoisseur Jim Peyton
introduces a contemporary and diverse style of cooking practiced in
Mexico-called nueva cocina mexicana-combining the elegant Mexican
classics and techniques spanning centuries. Following an extensive
introduction to the roots of Mexican cuisine complete with an
overview of its foodways and new world ingredients, Peyton presents
more than 130 recipes. Many of them are brought to life with
colorful illustrations accompanied by a glossary of ingredients and
culinary terms unique to these food cultures. In all, this
collection is a tribute to the rich complexity of historic and
contemporary Mexican cooking.
A reissue of the classic reference work on the history of cooking
and eating. Sara Paston-Williams has used the great wealth of
National Trust houses and records to produce this wonderful book
which is a feast for the eye as well as a fascinating guide to all
the arts of dining. " ....a brilliant marriage of historical
picture research, well-chosen recipes, and historical narrative..."
Taste " ...the best single treatment of British food history that
we have seen for years - or possibly ever." Anne Willan, Petits
Propos Culinaires A reissue of the classic reference work on the
history of cooking and eating. Behind the curious ingredients and
mysterious language of old cookery books lies a completely
different world, where the foods that we take for granted were
often not available, their preparation, cooking and preservation
were laborious and skilful tasks, and the art of dining reflected
social attitudes quite removed from modern culinary practice. The
Art of Dining includes historical recipes, together with their
modern adaptations and covers Medieval, EarlyTudor, Elizabethan,
Stuart, Georgian, Victorian and Edwardian periods. Sara
Paston-Williams has used the great wealth of National Trust houses
and records to produce this wonderful book which is a feast for the
eye as well as a fascinating guide to all the arts of dining.
Where's the beef? It's on the dinner table tonight! This focused
collection of recipes offers 50 tasty ways to serve up protein-rich
beef meals without a lot of fuss. Flavorful beef suppers
(Cheeseburger Soup, Shepard's Pie Mac & Cheese) are featured
along with new classics (Sheet Pan Steak Fajitas, 20-Minute
Mongolian-style Beef ), salads (Southwest Steak Salad w/ Chipotle
Ranch and Steakhouse Salad w/ Blue Cheese), quick hits (Empanada
Hand Pies and Beef Satay with Peanut Sauce), and the tried-and-true
burgers, steaks, and chili. Juicy photos provide the inspiration
and confidence cooks of all levels need to deliver on the promise
of a great meal every time.
Among the staple foods most welcomed on southern tables-and on
tables around the world-rice is without question the most
versatile. As Michael Twitty observes, depending on regional
tastes, rice may be enjoyed at breakfast, lunch, and dinner; as
main dish, side dish, and snack; in dishes savory and sweet.
Filling and delicious, rice comes in numerous botanical varieties
and offers a vast range of scents, tastes, and textures depending
on how it is cooked. In some dishes, it is crunchingly crispy; in
others, soothingly smooth; in still others, somewhere right in
between. Commingled or paired with other foods, rice is
indispensable to the foodways of the South. As Twitty's fifty-one
recipes deliciously demonstrate, rice stars in Creole, Acadian,
soul food, Low Country, and Gulf Coast kitchens, as well as in the
kitchens of cooks from around the world who are now at home in the
South. Exploring rice's culinary history and African diasporic
identity, Twitty shows how to make the southern classics as well as
international dishes-everything from Savannah Rice Waffles to
Ghananian Crab Stew. As Twitty gratefully sums up, "Rice connects
me to every other person, southern and global, who is nourished by
rice's traditions and customs.
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Foods
Edward Smith
Paperback
R645
Discovery Miles 6 450
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