The Frugal Gourmet Cooks with Wine

The Frugal Gourmet Cooks with Wine
Title The Frugal Gourmet Cooks with Wine PDF eBook
Author Jeff Smith
Publisher Wiillam Morrow Cookbooks
Pages 460
Release 1986
Genre Cooking
ISBN 9780688058524

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On cover: More than 300 exciting recipes for all occasions and lifestyles, plus down-to-earth advice on matching food with wine ...

The Frugal Gourmet

The Frugal Gourmet
Title The Frugal Gourmet PDF eBook
Author Jeff Smith
Publisher Gramercy
Pages 0
Release 1999
Genre Low budget cookery
ISBN 9780517203651

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All the incredients that make THE FRUGAL GOURMET one of the most popular cooking shows on television are in this bestselling cookbook, including: a complete range of cooking techniques, advice on kitchen equipment, special hints and tips, exciting ideas for vegetarian meals, PLUS more than100 illustrations of recipes and techniques. "From the Paperback edition."

The Frugal Gourmet Cooks Three Ancient Cuisines

The Frugal Gourmet Cooks Three Ancient Cuisines
Title The Frugal Gourmet Cooks Three Ancient Cuisines PDF eBook
Author Jeff Smith
Publisher William Morrow
Pages 540
Release 1989
Genre Cooking
ISBN 9780688075897

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The popular television chef prepares a range of culinary treats based on the ancient cuisines of China, Greece, and Rome.

The Frugal Gourmet Cooks American

The Frugal Gourmet Cooks American
Title The Frugal Gourmet Cooks American PDF eBook
Author Jeff Smith
Publisher Macmillan Reference USA
Pages 569
Release 1995
Genre House & Home
ISBN 9780783812090

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Attempting to define and promote American ethnic cooking, the Frugal Gourmet introduces home cooks to "strictly American" ingredients and selected recipes from American regional cuisines

How to Cook Without a Book

How to Cook Without a Book
Title How to Cook Without a Book PDF eBook
Author Pam Anderson
Publisher Clarkson Potter
Pages 306
Release 2000
Genre Cooking
ISBN 0767902793

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Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen.

Inside the California Food Revolution

Inside the California Food Revolution
Title Inside the California Food Revolution PDF eBook
Author Joyce Goldstein
Publisher Univ of California Press
Pages 361
Release 2013-09-06
Genre Cooking
ISBN 0520956702

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In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene. In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

Civil War Recipes

Civil War Recipes
Title Civil War Recipes PDF eBook
Author Lily May Spaulding
Publisher University Press of Kentucky
Pages 272
Release 2014-04-23
Genre Cooking
ISBN 0813146607

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Godey's Lady's Book, perhaps the most popular magazine for women in nineteenth-century America, had a national circulation of 150,000 during the 1860s. The recipes (spelled ""receipts"") it published were often submitted by women from both the North and the South, and they reveal the wide variety of regional cooking that characterized American culture. There is a remarkable diversity in the recipes, thanks to the largely rural readership of Godey's Lady's Book and to the immigrant influence on the country in the 1860s. Fish and game were readily available in rural America, and the number of seafood recipes testifies to the abundance of the coastal waters and rivers. The country cook was a frugal cook, particularly during wartime, so there are a great many recipes for leftovers and seasonal produce. In addition to a wide sampling of recipes that can be used today, Civil War Recipes includes information on Union and Confederate army rations, cooking on both homefronts, and substitutions used during the war by southern cooks.