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 |
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
Title | The Frugal Gourmet PDF eBook |
Author | Jeff Smith |
Publisher | Gramercy |
Pages | 0 |
Release | 1999 |
Genre | Low budget cookery |
ISBN | 9780517203651 |
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
Title | The Frugal Gourmet Cooks Three Ancient Cuisines PDF eBook |
Author | Jeff Smith |
Publisher | William Morrow |
Pages | 540 |
Release | 1989 |
Genre | Cooking |
ISBN | 9780688075897 |
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
Title | The Frugal Gourmet Cooks American PDF eBook |
Author | Jeff Smith |
Publisher | Macmillan Reference USA |
Pages | 569 |
Release | 1995 |
Genre | House & Home |
ISBN | 9780783812090 |
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
Title | How to Cook Without a Book PDF eBook |
Author | Pam Anderson |
Publisher | Clarkson Potter |
Pages | 306 |
Release | 2000 |
Genre | Cooking |
ISBN | 0767902793 |
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
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 |
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
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 |
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.