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Title:Spaghetti Sauce Gourmet
Format Type:Ebook
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ISBN:1416123741
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Spaghetti Sauce Gourmet by David Joachim

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The Science of Good Food: The Ultimate Reference on How Cooking Works, Cooking Light Global Kitchen: The World's Most Delicious Food Made Easy, A Man, a Can, a Microwave: 50 Tasty Meals You Can Nuke in No Time (Man, a Can... Series), A Man, a Can, a Grill: 50 No-Sweat Meals You Can Fire Up Fast, Fresh Choices: More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic, The Church Supper Cookbook: A Special Collection of Over 400 Potluck Recipes from Families and Churches across the Country, A Man, a Can, a Plan: 50 Tasty Meals You Can Nuke in No Time, The Food Substitutions Bible: More than 6,500 Substitutions for Ingredients, Equipment & Techniques, A Man, A Can, A Plan, A Second Helping: 50 Fast Meals to Satisfy Your Healthy Appetite, Brilliant Food Tips and Cooking Tricks : 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions
i The science of cooking is the most fascinating and influential development in cuisine i br br Award winning chefs and cutting edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations From Ferran Adria of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes br br This is the first reference to bring the science of food to home cooks and professional chefs alike Organized from A to Z this highly readable book has more than entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking Entries vary from agriculture and food safety to animal husbandry and flavor science br br Each entry begins with an explanation of the science behind the food equipment or cooking method Extensive cross references encourage the reader to delve more deeply into topics of interest br br More than illustrations and photographs help home cooks visualize the basic principles of food science Also included are recipes that demonstrate those principles from how deep frying works to how to keep red cabbage from turning blue br br b The Science of Good Food b provides straightforward explanations of the what the how and the why of food and cooking encouraging cooks at all levels to be more confident and creative, Now in paperback the cookbook that brings you the treasured time honored recipes from America s best home cooks br br Some of the best food in any community can be found at a local church supper or potluck But the recipes are often closely guarded secrets Not anymore In i The Church Supper Cookbook i America s best cooks unveil more than of their most requested recipes These are treasures that have been passed down from generation to generation picking up the unique touch of each family member who has made them Each dish has been a proven winner again and again at countless family gatherings church functions and community get togethers br br First published in and carefully revised and updated for the contemporary home cook in this comprehensive volume now appears in a very affordable paperback edition And with the extraordinary range of recipes from classics like Coq au Vin Quiche Lorraine Hot German Potato Salad and Red Velvet Cake to one of a kind favorites like Shrimp and Blue Cheese Casserole Lazy Man s Stew Salmon Mousse with Cucumber Sauce and Scripture Cake you ll never be at a loss for a satisfying family meal a knockout bake sale recipe or an easy covered dish to please the crowd, p b A new edition of the International Association of Culinary Professionals IACP award winner b p p Practical and enjoyable to read this new edition of b i The Food Substitutions Bible i b has the best instructions for the home cook or professional chef who needs to find a great substitution when a vital ingredient is missing at a critical time in the preparation of a recipe p p Every substitution includes exact proportions and precise directions for making accurate reliable replacements Out of confectioner s sugar Finely grind half a cup plus one and a half tablespoons of granulated sugar with three quarters of a teaspoon of cornstarch in a blender or small food processor p p This new edition features p More than new entries and cross references for ingredients such as agave nectar and equipment such as a mandoline br Five new ingredient charts and measurement tables such as Picking Coffee Container Size Equivalents and Alcohol Retention in Cooking br percent more content overall br A bigger trim size to provide easier access to information p The straightforward page design makes each entry chart and sidebar easy to understand and follow This new edition is bigger better updated expanded and completely revised providing more information more readily p, No description available