Read Vegetables now online

Vegetables
By:Evelyne Bloch-Dano
Published on 2012-04-13 by University of Chicago Press

From Michael Pollan to locavores, Whole Foods to farmers' markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens—and especially to vegetables. Whether it’s an heirloom tomato, curled cabbage, or succulent squash, from a farmers' market or a backyard plot, the humble vegetable offers more than just nutrition—it also represents a link with long tradition of farming and gardening, nurturing and breeding. In this charming new book, those veggies finally get their due. In capsule biographies of eleven different vegetables—artichokes, beans, chard, cabbage, cardoons, carrots, chili peppers, Jerusalem artichokes, peas, pumpkins, and tomatoes—Evelyne Bloch-Dano explores the world of vegetables in all its facets, from science and agriculture to history, culture, and, of course, cooking. From the importance of peppers in early international trade to the most recent findings in genetics, from the cultural cachet of cabbage to Proust’s devotion to beef-and-carrot stew, to the surprising array of vegetables that preceded the pumpkin as the avatar of All Hallow’s Eve, Bloch-Dano takes readers on a dazzling tour of the fascinating stories behind our daily repasts. Spicing her cornucopia with an eye for anecdote and a ready wit, Bloch-Dano has created a feast that’s sure to satisfy gardeners, chefs, and eaters alike.

This Book was ranked at 35 by Google Books for keyword Biography.

Book ID of Vegetables's Books is xwcAwaFF590C, Book which was written byEvelyne Bloch-Danohave ETAG "qdDTC+abiaA"

Book which was published by University of Chicago Press since 2012-04-13 have ISBNs, ISBN 13 Code is 9780226059969 and ISBN 10 Code is 0226059960

Reading Mode in Text Status is true and Reading Mode in Image Status is true

Book which have "128 Pages" is Printed at BOOK under CategoryCooking

This Book was rated by Raters and have average rate at ""

This eBook Maturity (Adult Book) status is NOT_MATURE

Book was written in en

eBook Version Availability Status at PDF is true and in ePub is true

Book Preview

Read more »

Read The Classic of Tea now online

The Classic of Tea
By:Yu Lu,Francis Ross Carpenter
Published on 1974 by

Discusses the history and tradition of brewing and drinking tea, covering ingredient selection, brewing equipment, and the tea drinking environment

This Book was ranked at 13 by Google Books for keyword Classics.

Book ID of The Classic of Tea's Books is 6qogPwAACAAJ, Book which was written byYu Lu,Francis Ross Carpenterhave ETAG "a6l9lohQTKY"

Book which was published by since 1974 have ISBNs, ISBN 13 Code is 9780880014168 and ISBN 10 Code is 0880014164

Reading Mode in Text Status is false and Reading Mode in Image Status is false

Book which have "177 Pages" is Printed at BOOK under CategoryCooking

This Book was rated by Raters and have average rate at ""

This eBook Maturity (Adult Book) status is NOT_MATURE

Book was written in en

eBook Version Availability Status at PDF is falseand in ePub is false

Book Preview

Read more »

Read David Burke's New American Classics now online

David Burke's New American Classics
By:David Burke,Judith Choate
Published on 2009-04-22 by Knopf

One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining. Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes “Second Day Dishes,” a new and magical approach to leftovers. Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sautéed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day. A Classic Chef’s Salad Bowl can be turned into Carpaccio of Chef’s Salad, and then Chef’s Salad Bruschetta. Roast Chicken “Farmhouse Style” with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Soufflés, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner—117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke’s signature whimsical creations)—a fabulous cookbook. From the Hardcover edition.

This Book was ranked at 29 by Google Books for keyword Classics.

Book ID of David Burke's New American Classics's Books is dHPvtWR6TkkC, Book which was written byDavid Burke,Judith Choatehave ETAG "Gc11J/YbzY0"

Book which was published by Knopf since 2009-04-22 have ISBNs, ISBN 13 Code is 9780307519436 and ISBN 10 Code is 0307519430

Reading Mode in Text Status is true and Reading Mode in Image Status is true

Book which have "320 Pages" is Printed at BOOK under CategoryCooking

This Book was rated by Raters and have average rate at ""

This eBook Maturity (Adult Book) status is NOT_MATURE

Book was written in en

eBook Version Availability Status at PDF is true and in ePub is true

Book Preview

Read more »

Read Cooking Classics: Dim Sum now online

Cooking Classics: Dim Sum
By:Ng Lip Kah
Published on 2014-02-14 by Marshall Cavendish International Asia Pte Ltd

Cooking Classics is a series of step-by-step cookbooks that showcases some of the most popular and well-loved cuisines of Asia. Each fully illustrated volume provides an insightful overview of the culinary traditions of the country, including the local cooking styles and techniques, in addition to a delectable selection of 42 authentic dishes. Recipes are written with clear, easy-to-follow instructions, and an illustrated glossary highlights essential ingredients used. Cooking Classics: Dim Sum puts together a wide range of dim sum snacks that have captured the hearts of food lovers around the world. Dim sum specialist Ng Lip Kah demonstrates the preparation of all-time favourites like siew mai, glutinous rice in lotus leaf, egg tarts, as well as creative additions to the dim sum menu, such as salted egg yolk custard buns, crispy bread rolls and snow skin dumplings. Perfect your deep-frying skill to get crispy deep-fried wonton, learn tips on how to mould dumplings into various shapes, find out how to make crystalline har kow skin, and discover many more ideas that will inspire great cooking in this comprehensive Cooking Classics collection. Ng Lip Kah has more than 30 years of experience working at established restaurants, which include TungLok Restaurant, Red Star Restaurant (Chin Swee) and Habour City Restaurant (PSA Building), all of which are known for their dim sum specialities. In 2008, Chef Ng was conferred Individual Second Runner-up and the Group Champion Award by the World Association of Chinese Cuisine (WACC), an international non-government and non-profit organisation that promotes Chinese cuisine worldwide. The WACC is endorsed by members from various Asian, European, and American regions. Chef Ng is very passionate and sincere about his craft. He currently conducts culinary classes, where he shares his sought-after skills in making dim sum and other Chinese dishes.

This Book was ranked at 38 by Google Books for keyword Classics.

Book ID of Cooking Classics: Dim Sum's Books is nh2NAwAAQBAJ, Book which was written byNg Lip Kahhave ETAG "oG/GLYMG600"

Book which was published by Marshall Cavendish International Asia Pte Ltd since 2014-02-14 have ISBNs, ISBN 13 Code is 9789814561709 and ISBN 10 Code is 9814561703

Reading Mode in Text Status is true and Reading Mode in Image Status is true

Book which have "121 Pages" is Printed at BOOK under CategoryCooking

This Book was rated by Raters and have average rate at ""

This eBook Maturity (Adult Book) status is NOT_MATURE

Book was written in en

eBook Version Availability Status at PDF is true and in ePub is true

Book Preview

Read more »

Cooking in New York

Lire Cooking in New York livres en ligne maintenant gratuitement. Lire Cooking in New York Vous pouvez également télécharger d'autres livres, magazine et aussi des bandes dessinées. Obtenez en ligne Cooking in New York aujourd'hui..

Read more »