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  • About The File:
    File Format | PDF
    File Size | 6.71 MB
    Pages | 106
    Language | English
    Category | Baking
    Description:  Sausage as the ingredient of the year in 2000! Who would have thought that Bon Appetit would make such a choice? But sausage it was. Maybe it was an increased interest in Mexican and other ethnic home-cooking; or the addition of new flavors such as apple, pesto, sun-dried tomato, and jalapeno pepper; or the development of leaner, healthier versions of old favorites (low-fat, turkey, hot Italian sausages anyone?). Whatever the reasons, sausage is hot and sales are growing.

    The National Hot Dog & Sausage Council expects sales to grow to $11.7 billion by 2008. So why not try your hand at making your own sausages?Home Sausage Making, with 95,000 copies in print, is the classic in the field. Now repackaged in a smaller, friendlier trim size for a new generation of sausage lovers, and completely revised and updated to comply with current USDA safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles.
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  • About The File:
    File Format | PDF
    File Size | 3.17 MB
    Pages | 194
    Language | English
    Category | Business
    Description:  Full of insightful wisdom, hilarious anecdotes, and tasty recipes, How to Feed Friends and Influence People tells the savory story of the Carnegie Deli, home of the world-famous gargantuan sandwich. Revealing the core business principles that have made the deli such a success, the book explains why and how the Carnegie became the delicatessen of choice for presidents, celebrities, at least one sultan, and millions of other (extremely) hungry diners from around the world. More than just a delightful and delicious tale of business success, this fascinating and funny book covers the deli?s history, shows you how to make a real Brooklyn egg cream, and piles up loads of New York history. So get cooking!
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  • About The File:
    File Format | PDF
    File Size | 6.15 MB
    Pages | 529
    Language | English
    Category | Recipes
    Description:  Top Secret Recipes Lite! Top Secret Recipes-Lite! Clones Applebee's Low-Fat Blackened Chicken Salad Applebee's Low-Fat Veggie Quesadilla Arby's Light Menu Roast Chicken Deluxe Arby's Light Menu Roast Turkey Deluxe Chili's Guiltless Grill Guiltless Chicken Salad Chili's Guiltless Grill Guiltless Chicken Sandwich Chili's Guiltless Grill Guiltless Pasta Primavera Einstein Bros. Bagels: Plain Cinnamon Sugar Jalapeno Chopped Garlic Chopped Onion Everything Entenmanns's Light Fat-Free Cheese-Filled Crumb Coffee Cake Entenmanns's Light Fat-Free Golden Loaf Entenmanns's Light Fat-Free Oatmeal Raisin Cookies El Pollo Loco Salsa Gardenburger Original Veggie Patty Hostess Lights Low-Fat Cupcakes Hostess Lights Low-Fat Twinkies Kellogg's Low-Fat Frosted Brown Sugar Cinnamon Pop-Tarts Kraft Free Catalina Dressing Kraft Free Classic Caesar Dressing Kraft Free Thousand Island Dressings Kraft Light Deluxe Macaroni & Cheese Dinner Nabisco Reduced-Fat Cheese Nips Nabisco Snackwell's Chocolate Chip Cookies Nabisco Snackwell's Fudge Brownie Bars Nabisco Snackwell's Golden Snack Bars Red Lobster Lemon-Pepper Grilled Mahi-Mahi Red Lobster Nantucket Baked Cod Swiss Miss Fat-Free Chocolate Fudge Pudding Swiss Miss Fat-Free Tapioca Pudding T.G.I. Friday's Fat-Free Cheesecakes T.G.I. Friday's Jack Daniel's Grill Salmon Weight Watchers Smart Ones Chocolates Eclair Top Secret Recipes-Lite! Conversions Reduced-Fat Applebee's Baja Potato Boats Fat-Free Boston Market Butternut Squash Fat-Free Boston Market Cinnamon Apples Reduced-Fat Boston Market Creamed Spinach Reduced-Fat Burger King BK Broiler Reduced-Fat Burger King Big King Reduced-Fat Burger King Whopper Reduced-Fat Chi-Chi's Mexican "Fried" Ice Cream Reduced-Fat Chi-Chi's Sweet Corn Cake Reduced-Fat Cinnabon Cinnamon Rolls Low-Fat Denny's Moons Over My Hammy Reduced-Fat Denny's The Super Bird Low-Fat Dolly Madison Buttercrumb Cinnamon Reduced-Fat Dolly Madison Carrot Cake Fat-Free Einst
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  • About The File:
    File Format | PDF
    File Size | 22.8 MB
    Pages | 228
    Language | English
    Category | International Cuisine
    Description:  For those who dream about the great foods you will eat as you travel around the world, Tom Kime documents his personal voyage of culinary discovery in this continent-by-continent guide that shows you the traditions and techniques of true locals. Includes over 90 unique recipes. Combines the appeal of travel and cooking. Relates food to its culture and climate.
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  • About The File:
    File Format | PDF
    File Size | 9.05 MB
    Pages | 163
    Language | English
    Category | Recipes
    Description:  Stir fries is a book filled with wok and pan recipes. Almost every page is filled with big bold colorful pages of dishes to try.
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  • About The File:
    File Format | PDF
    File Size | 14.2 MB
    Pages | 97
    Language | English
    Category | Recipes
    Description:  On a cold night, what could be better than a hearty bowl of soup or stew? This cookbook from Betty Crocker gives you 100 great ways to discover just how easy and delicious homemade soups and stews can be. You?ll find meaty soups, vegetable and bean soups, hearty stews, chilies and chowders and a special slow-cooker chapter?plus 30 tempting color photos.
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  • About The File:
    File Format | PDF
    File Size | 4.95 MB
    Pages | 369
    Language | English
    Category | Recipes
    Description:  Now, in his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? With The Shun Lee Cookbook, even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens. If adapting a recipe for the home—like Beijing duck—proved to be impossible, Tong omitted it. The result is a collection of easy-to-make but dazzling dishes. And perhaps the best part is that they can all be made with ingredients found in supermarkets everywhere.

    Chinese favorites such as Hot and Sour Soup, Sichuan Boiled Dumplings, Dry Sautéed Green Beans, and Kung Pao Shrimp are included. There are also new dishes such as Peppery Dungeness Crab, Singapore-Style Rice Noodles with Curry, Red-Cooked Beef Short Ribs, and Hunan Lamb with Scallions.

    In addition to the recipes The Shun Lee Cookbook includes tips for stocking home pantries with Chinese staples, and there are more than fifty color photographs of the finished dishes throughout.
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  • About The File:
    File Format | PDF
    File Size | 3.54 MB
    Pages | 337
    Language | English
    Category | Recipes
    Description:  You don’t have to be an expert cook or have a fancy kitchen to make sausage at home. If you simply think beyond the link, you’ll find a whole world of sausage possibilities. Patties, meatballs, fish balls, veg balls, meat loaf—these are all sausages without casings that are every bit as savory and satisfying as their linked cousins. And, since they do not require special equipment, they are a snap to make at home.

    In Sausage, Victoria Wise shares more than 75 recipes for easy-to-make, no-casing-required pork, beef, lamb, poultry, seafood, and even vegetarian sausages, including innovative recipes that turn them into sophisticated meals. An inviting and wonderfully diverse collection from all around the globe, this compendium features European classics, American mainstays, Asian favorites, Middle Eastern inspirations, and sausages African in origin. You will find dishes for every meal and occasion, such as Rustic Cornmeal Pancakes Dappled with American Breakfast Sausage and Slicked with Maple Syrup; Lunch Pie, aka Quiche, with Toulouse Sausage and Spinach; Vietnamese-Style Beef Sausage and Vegetable Spring Rolls with Mint Dipping Sauce; and Merguez and Apple Tagine over Couscous with Harissa. For those who like their sausage in traditional links, Wise offers expert direction for stuffing sausage into casings.

    Beautifully written and photographed, Sausage is the only book of its kind. Its array of inventive sausages and sausage-centric dishes are inspiration for both the new and the well-seasoned cook. Making sausage at home has never been so easy—nor the results so delicious.
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  • About The File:
    File Format | PDF
    File Size | 11.8 MB
    Pages | 568
    Language | English
    Category | Recipes
    Description:  Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.”

    In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts.
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  • About The File:
    File Format | PDF
    File Size | 2.21 MB
    Pages | 145
    Language | English
    Category | Vegetarian
    Description:  From those books, she has culled a useful and inspiring ebook short filled with 25 recipes for salads that showcase the best produce of spring, summer, fall and winter.
    Colorful, healthy, and packed with delightful textures and flavors, these are what salads should be. 

    For Spring and Summer:
    Strawberry-Tarragon Salad with Aged Balsamic Vinegar;
    Chopped Summer Vegetable Salad;
    Farro Salad with Edamame and Arugula;
    Summer Salad with Butter Lettuce, Raspberries, and Hazelnuts.

    Fall and Winter:
    Jicama and Orange Salad with Orange-Sesame Vinaigrette;
    Escarole with Walnuts, Dates, and Bacon;
    Roasted Beet Salad alla Caprese;
    Autumn Salad with Persimmons and Pomegranate Seeds.  Plus a Field Guide to Salad Greens, sidebars exploring ingredients and salad basics, how to grow your own sprouts and infuse your own oils, and a chapter dedicated to versatile dressings and dips.
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  • About The File:
    File Format | PDF
    File Size | 2.47 MB
    Pages | 691
    Language | English
    Category | Vegetarian
    Description:  Nothing tastes better than the seasonal bounty of local farms. Everyone loves the spring-is-here excitement of peas and asparagus and the summer sweetness of tomatoes and corn. Now it’s time to give the hearty, long-lasting bounty of the autumn garden its due. Whether these vegetables are eaten straight from the garden, out of a well-tended root cellar, or straight from the market, their flavors reward the home cook, and their nutritional benefits pack a powerful punch.

    Sweet winter squashes, robust hardy greens, jewel-toned root vegetables, and potatoes of every variety are the staples that make eating locally so delicious and satisfying during the cold months of late autumn and winter.

    These cold-weather treasures work wonderfully well in soups (Celery Root Bisque, Creamy Leek and Root Vegetable Soup, Portuguese Kale Soup) and baked entrees (White Lasagna with Winter Squash, Chicken Pot Pie with Root Vegetables, Winter Vegetable Pot Roast), but they also shine in winter salads. Warm Goat Cheese and Beet Salad; Endive, Pear, and Walnut Salad; and Thai Cabbage Salad can be the centerpieces of light winter dinners or delicious preludes to the main event.
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  • About The File:
    File Format | PDF
    File Size | 6.71 MB
    Pages | 379
    Language | English
    Category | Recipes
    Description:  In an era of McDiets, packed schedules, and stressful jobs, it's harder than ever to incorporate nutritious food into our children's daily lives. But you no longer have to rely on microwaved hot dogs and frozen pizza. In this essential cookbook, food—and parenting—experts Tracey Seaman and Tanya Wenman Steel offer help and hope, whether you're experienced in the kitchen or more inclined to head to the drive-through.

    Real Food for Healthy Kids features more than 200 easy-to-make recipes for school days and weekends, including breakfast, snacks, lunch, dinner, and even parties. Each recipe has been taste-tested by children and analyzed by a nutritionist.

    A power breakfast might feature Carrot Cake Oatmeal, Green Eggs-in-Ham Quiche Cups, or Hole-y Eggs!
    Keep kids energized with a Real Food lunch, such as Hail Caesar, Jr. Salad, Turkey Pinwheels, or Egg Salad Double-Decker Sandwiches.
    Seaman and Steel's snacks include Zucchini Tempura with Horseradish Dunk, Chewy Granola Bars, Happy Apple Toddies, and much more.
    Serve a mouthwatering family dinner: Peachy Keen Chicken, Super Steak Fajitas, or Princess and the Pea Risotto.
    Enjoy a scrumptious dessert: Cheery Cherry Plank, Brown Mouse, or Chocolate-Covered Strawberries.
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  • About The File:
    File Format | PDF
    File Size | 2.55 MB
    Pages | 401
    Language | English
    Category | Chef Kitchen
    Description:  In Ratio, Michael Ruhlman, recognized as one of the great translators of the chef’s craft for both home cooks and culinary professionals, shows how cooking with ratios will unchain you from recipes and set you free. Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Detailing thirty-three essential ratios and suggesting enticing variations, Ruhlman empowers every cook to make countless doughs, batters, stocks, sauces, meats, and custards without ever again having to locate a recipe.
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  • About The File:
    File Format | PDF
    File Size | 2.55 MB
    Pages | 305
    Language | English
    Category | Recipes
    Description:  Throw away that take-out menu and turn to one of the recipes in this wonderful new cookbook. Using readily available ingredients and a few simple techniques, Quick & Easy Chinese brings the delicious flavors of Asia into anyone'skitchen. Included are many familiar restaurant classics like Cashew Chicken, Hot and Sour Soup, and even Fortune Cookies—all simplified for easy home cooking. With a wide range of appetizers, soups, entrees, drinks, and desserts, Quick & Easy Chinese will bring everyone good fortune and good eating.
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  • About The File:
    File Format | PDF
    File Size | 1.05 MB
    Pages | 255
    Language | English
    Category | Recipes
    Description:  With The Pleasure is All Mine, anyone can enjoy a Steak au Poivre with Frites, Three-Cheese Ravioli, Coconut Fish Curry with Homemade Naan Bread, or a Wild Blueberry Free-Form Tart without the expense and hassle of restaurants or fussy dinner guests. The 100 uncomplicated, exquisite recipes in this collection are simple to prepare and require no fancy equipment. With just a skillet, bowl, knife, and a few perfect ingredients, Pirret makes great solo dining effortless-and she offers inspired wine and cocktail pairings, too, to make dinner complete. Edgy and bursting with personality, The Pleasure is All Mine is also filled with a wealth of devilishly entertaining stories based on her experiences living in New York, Los Angeles, Paris, and London.
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