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Nuts in the Kitchen
Author: Susan Herrmann Loomis
Publisher: Harper Collins
ISBN: 0061991295
Pages: 272
Year: 2010-04-27
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“When it comes to recipes, Ms. Loomis delivers.” —Wall Street Journal Go nutty with Nuts in the Kitchen! Internationally renowned food expert Susan Herrmann Loomis has put together a comprehensive collection of more than 100 nut recipes for every meal and every taste. The owner and operator of the On Rue Tatin cooking school in Normandy, France, and author of Cooking at Home on Rue Tatin, Loomis takes nutritious, delicious nuts beyond the bowl and into appetizers, salads, main courses, and desserts. Nuts in the Kitchen is an omnivore’s delight—a treat for vegetarians, vegans, and health-conscious eaters looking for balanced diets rich in flavor—offering a host of surprising, sophisticated, wonderfully inventive new uses for this delectable, protein-packed ingredient.
Fannie in the Kitchen
Author: Deborah Hopkinson
Publisher: Simon and Schuster
ISBN: 1442484594
Pages: 40
Year: 2013-07-23
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Marcia was trying to help her mama. So maybe balancing on top of a tower of chairs to dip candles wasn't such a good idea. And perhaps her biscuits worked better as doorstops than dessert. Still, does her mama really need to hire a mother's helper? Then Fannie Farmer steps into their kitchen, and all of a sudden the biscuits are dainty and the griddle cakes aren't quite so...al dente. As Fannie teaches Marcia all about cooking, from how to flip a griddle cake at precisely the right moment to how to determine the freshness of eggs, Marcia makes a wonderful new friend. Here's the story "from soup to nuts" -- delightfully embellished by Deborah Hopkinson -- of how Fannie Farmer invented the modern recipe and created one of the first and best-loved American cookbooks. Nancy Carpenter seamlessly incorporates vintage engravings into her pen, ink, and watercolor illustrations, deliciously evoking the feeling of a time gone by.
Nuts
Author: Linda Griffith, Fred Griffith
Publisher: Macmillan
ISBN: 0312266243
Pages: 320
Year: 2003-04-23
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Offers recipes from around the world featuring nuts in various forms, including directions for preparing such items as almond butter bread, meat loaf with hazelnut crunch, ambrosia, and creamy peanut soup.
Nuts
Author: Ken Albala
Publisher: Reaktion Books
ISBN: 1780233221
Pages: 128
Year: 2014-04-15
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From almonds and pecans to pistachios, cashews, and macadamias, nuts are as basic as food gets—just pop them out of the shell and into your mouth. The original health food, the vitamin-packed nut is now used industrially, in confectionary, and in all sorts of cooking. The first book to tell the full story of how nuts came to be in almost everything, Nuts takes readers on a gastronomic, botanical, and cultural tour of the world. Tracking these fruits and seeds through cultivation, harvesting, processing, and consumption—or non-consumption, in the case of those with nut allergies—award-winning food writer Ken Albala provides a fascinating account on how they have been cooked, prepared, and exploited. He reveals the social and cultural meaning of nuts during various periods in history, while also immersing us in their modern uses. Packing scrumptious recipes, surprising facts, and fascinating nuggets inside its hardcover shell, this entertaining and informative book will delight lovers of almonds, hazelnuts, chestnuts, and more.
This Cheese is Nuts!
Author: Julie Piatt
Publisher: Penguin
ISBN: 0735213801
Pages: 176
Year: 2017-06-13
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The essential primer and guide to preparing delicious, totally vegan, nut-based cheeses, from the coauthor of The Plantpower Way. In their debut cookbook, The Plantpower Way, Julie Piatt and her ultra-endurance athlete husband, Rich Roll, inspired thousands to embrace a plant-fueled lifestyle, and through their advocacy efforts, podcasts, and talks, countless people are now enjoying healthier and more vibrant lives. In This Cheese Is Nuts, Julie is bringing that message to the forefront once more, with a stunning collection of flavorful nut-based cheeses. Julie has always been known for her dairy-free cheeses, and here she shares seventy-five recipes using almonds, cashews, and other nuts to create cheeses anyone can make right at home. Nut-based cheeses are on the cutting edge in the world of vegan cuisine. They’re remarkably simple to prepare (all you need are a few simple ingredients and a basic dehydrator), and in as little as twenty minutes, you can have an assortment of tasty fresh cheeses fit for any occasion. Even creating aged cheeses is easy—they require only a day or two in the dehydrator, so making “fancier” cheeses, like Aged Almond Cheddar, is an almost entirely hands-off process. And though they’re delectable on their own, Julie’s nut-based cheeses are a terrific component in her recipes for Raw Beet Ravioli with Cashew Truffle Cream, Country Veggie Lasagna with Fennel and Brazil Nut Pesto, French Onion Soup with Cashew Camembert, and more. Filled with the essential tips, tools, and mouth-watering recipes home cooks need to immerse themselves in the world of nut-based cheese-making, This Cheese Is Nuts will demonstrate why nut cheeses should be part of any healthy, sustainable diet.
Pomegranates & Pine Nuts
Author: Bethany Kehdy
Publisher: Duncan Baird Pub
ISBN: 184899088X
Pages: 223
Year: 2013
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Collects recipes from Lebanese, Moroccan, and Persian traditions, including such dishes as a mixed green frittata, chicken basteeya, spiced lamb flatbread pizzas, and semolina pancakes.
Science in the Kitchen
Author: Ella Ervilla Eaton Kellogg, Ella Ervilla Kellogg
Publisher:
ISBN:
Pages: 581
Year: 1893
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Nuts
Author: Tina Salter
Publisher:
ISBN: 1580083471
Pages: 237
Year: 2001
View: 1312
Read: 254
When the people at Diamond of California, the world's leading marketer of nuts, decided to create a cookbook, they scoured their archives, developed dozens of new recipes, and turned to some of America's best loved chefs, cooking teachers, and food writers for more. The result is NUTS: SWEET AND SAVORY RECIPES FROM DIAMOND OF CALIFORNIA, a collection of more than 100 recipes complemented by lavish color photography and hints and tips to help make the dishes easier and more fun to prepare. You'll find classic comfort food, like Farmhouse Chicken Stew with Buttermilk-Walnut Dumplings; no-stress show-stoppers for entertaining, like Seared Scallop Salad with Grapefruit, Endive, and Walnuts; and, of course, plenty of cookies, cakes, desserts, breads, and quickbreads, from an inventive Macaroon Nut Tart to sumptuous Blueberry-Almond Bread Pudding. Ready to make the foods you cook a little more special? Head for the kitchen . . . and go nuts!• Includes recipes from top chefs (and nut aficionados!) like Charlie Trotter, Jacques Pépin, Mollie Katzen, Gary Danko, and Emily Luchetti.• Features an introduction by Gene Spiller, Ph.D., CNS, a renowned authority on nuts and nutrition.
Happy in the Kitchen
Author: Michel Richard
Publisher: Artisan Books
ISBN: 1579652999
Pages: 331
Year: 2006
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Chef Michel Richard offers instructions and techniques to recreate dishes from his own restaurants at home, including spuddies, crab poppers, chicken faux gras, and duck-duck-beet.
The Nut Gourmet
Author: Zel Allen
Publisher: Book Publishing Company (TN)
ISBN: 1570671915
Pages: 255
Year: 2006
View: 1299
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Learn how to properly prepare nuts-from cracking, blanching, toasting, and garnishing-and use them in a variety of spreads and dips, main dishes, desserts and more. Includes valuable information on the health benefits from eating nuts.
What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook
Author: Linda Marienhoff Coss
Publisher: BookBaby
ISBN: 0970278535
Pages: 265
Year: 2014-06-01
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A “classic” in the world of food allergy cooking, “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” is a comprehensive cookbook for anyone who must eliminate milk products, eggs, peanuts and tree nuts from their diets. The book is packed with over 145 kitchen-tested recipes for everything from soups and salads to main courses, side dishes, breakfast foods and baked goods – all completely dairy-, egg- and nut-free, and most using ingredients that you can find at your local supermarket. Here are recipes that can be enjoyed by everyone, whether they suffer from food allergies or not. These recipes are irresistibly good – the entire family will enjoy them, and guests will not believe they’re being served “special diet” foods. “What’s to Eat?” also includes suggestions for complete menus, and a guide to help you determine if an ingredient is “safe” to use. As an added bonus, all 45 of the baked goods recipes in this book are also completely cholesterol-free and Kosher Pareve. If you don’t want to feel “restricted” by a restricted diet, “What’s To Eat?” will help simplify the difficult task of managing multiple food allergies. Sections include: Tables of Contents & Recipe List, Introduction, Ingredients, Basic Recipe Information, Soups & Salads, Beef, Poultry, Fish, Pasta, Potatoes, Rice, Vegetables, Miscellaneous, Quick Breads & Breakfast Foods, Cakes, Cookies, Other Desserts, Menu Ideas, and Glossary.
Party Nuts! (Large Print 16pt)
Author: Sally Morgan
Publisher: ReadHowYouWant.com
ISBN: 1458757846
Pages: 168
Year: 2010-05
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It's awfully hard not to love party nuts. Whether salty or sweet, spicy or mild, they are addictively delicious, the perfect nibble food for cocktail parties, holiday buffets, and any formal or informal gathering. In Party Nuts!, veteran author Sally Sampson presents 50 recipes for all sorts of flavored nuts that will please every palate, along with easy, fun tips for serving them. There are sweet varieties (Snappy Taffed Pecans, Cinnamon Sugar and Orange Macademia Nuts), mixes that will set tongues tingling (Killer Peanuts, Salt and Chipotle Chile Almonds), savory versions (Rosemary Walnuts, Saffron Pistachios), and much more. The recipes are accompanied by vibrant four-color photographs that make this a great gift for your favorite cook, or for yourself.
Science in the Kitchen
Author: Ella Eaton Kellogg
Publisher:
ISBN:
Pages: 597
Year: 1892
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Read: 217

Science in the Kitchen
Author: E. E. Kellogg
Publisher: Prabhat Prakashan
ISBN:
Pages:
Year: 101-01-01
View: 466
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Science in the Kitchen,E. E. Kellogg,Health & Wellness,prabhat books,low price books,prabhat books on kindle
In the Kitchen with Rosie
Author: Rosie Daley
Publisher: Knopf
ISBN: 0307701611
Pages: 144
Year: 2011-04-19
View: 188
Read: 414
With 50 recipes and 8 pages of full-color photographs by Micheal McLaughlin. From the Hardcover edition.

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