Cooking

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  • Quick and Easy Chinese Vegetarian Cooking with Jim - Tài liệu tham khảo về bí quyết nấu ăn chay của Trung Quốc

    pdf0p thanhansadec 11-08-2010 142 73   Download

  • Published originally in 1914, this is the first Asian cookbook published in America. The fascinating new introduction by Asian cooking authority Jacqueline M. Newman reveals the trickery at play from the two sisters of Anglo-Chinese descent who wrote the book. The Chinese recipes are simple Chinese-American ones

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  • Now in paperback, Linda McCartneys World of Vegetarian Cooking presents international menus that follow in the healthful and delicious tradition of the bestseller Lindas Kitchen. Linda McCartneys World of Vegetarian Cooking uncovers the pleasure of eating fresh vegetables and other meat-free foods beautifully cooked and imaginatively prepared with the herbs and spices of countries around the world. From Green Jade Soup from China to Asparagus and Herb Risotto from Provence, the 260 recipes include distinctive ingredients from Europe, Mexico, Asia, India, and North America.

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  • (BQ) Introduces the cooking and food habits of Korea, including such recipes as bean sprout salad and Korean dumplings, and provides brief information on the geography and history of the country.

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  • Why, you know two men can’t meet on a street corner without immediately forming a secret society, electing president, vice-president, secretary, and treasurer, and appointing a committee of five to get up a banquet.” “But to return to the subject,” persisted the president—a long-faced girl with a solemn countenance, but a suspicious gleam in her eye. “‘How to Cook Wives’—that is the question before the house.” 1 .

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  • The philosophy of a sauce, when understood, enables even an untrained cook to make a great variety of every day sauces from materials usually found in every household; to have them uniform, however, flavorings must be correctly blended, and measurements must be rigidly observed. Two level tablespoonfuls of butter or other fat, two level tablespoonfuls of flour, must be used to each half pint of liquid. If the yolks of eggs are added, omit one tablespoonful of flour or the sauce will be too thick. Tomato sauce should be flavored with onion, a little mace, and a suspicion of curry.

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  • The Carrot and the Stickk, Cheat Sheets for Anything, Cramming Six Months of Culinary School into 48 Hours, Making Slippery Ideas Stick, Rethinking Recipes,... As the main contents of the ebook "The 4 Hour Chef - The Simple Path to Cooking Like a Pro, Ling, and Living the Good Lifes". Invite you to consult for additional documents for the academic needs and research.

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  • Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins.

    pdf30p subtraction1122 27-04-2013 19 5   Download

  • Tim Cook đặt dấu ấn của mình trong nhiều quyết định then chốt tại Apple dù ông luôn tìm cách giữ gìn hình ảnh và phong cách Apple thời Steve Jobs. Tháng 2 năm nay, một nhóm cổ đông được tham gia chuyến tham quan Apple.

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  • Lecture Professional cooking (6/e): Chapter 34 - Pies and pastries. In this chapter, we present the preparation of pie crusts and fillings. In addition, we discuss how to make puff pastry, éclair paste, meringues, and fruit desserts.

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  • Chapter 4 - Basic cooking principles. This chapter deals with basic principles. You will learn about what happens to food when it is heated, about how food is cooked by different cooking methods, and about rules of seasoning and flavoring. It is important to understand the theories so you can successfully put them into practice in the kitchen.

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  • Chapter 10 - Understanding meats and game. After reading this chapter, you should be able to: Describe the composition and structure of meat and explain how they relate to meat selection and cooking methods, explain the use of the federal meat inspection and grading system in selecting and purchasing meats, explain the effect that aging has on meat and identify the two primary aging methods,...

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  • Chapter 11 - Cooking meats and game. This chapter presents basic cooking methods as they apply to beef, lamb, veal, pork, and game such as venison. It is important that you have read and understood the basic material in Chapter 10, especially the sections on matching particular cuts to appropriate cooking methods and on testing for doneness.

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  • Chapter 12 - Understanding poultry and game birds. This chapter explain the differences between light meat and dark meat, and describe how these differences affect cooking; describe four techniques that help keep chicken or turkey breast moist while roasting; define the following terms used to classify poultry: kind, class, and style;...

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  • Chapter 13 - Cooking poultry and game birds. After reading this chapter, you should be able to: Cook poultry by roasting and baking; cook poultry by broiling and grilling; cook poultry by sautéing, panfrying, and deep-frying; cook poultry by simmering and poaching;...

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  • Chapter 14 - Understanding fish and shellfish. After reading this chapter, you should be able to: Explain how the cooking qualities of fish are affected by its lack of connective tissue, determine doneness in cooked fish, demonstrate the appropriate cooking methods for fat and lean fish, list seven basic market forms of fish,...

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  • Chapter 15 - Cooking fish and shellfish. In this chapter, we apply basic cooking principles to the preparation of fish dishes. Our goals are to cook the product just to doneness, to preserve moisture and texture, and to preserve and enhance natural flavors.

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  • Chapter 16 - Understanding vegetables. After reading this chapter, you should be able to: Describe the factors that influence texture, flavor, color, and nutritional changes when cooking vegetables; cook vegetables to their proper doneness; judge quality in cooked vegetables, based on color, appearance, texture, flavor, seasonings, and appropriateness of combination with sauces or other vegetables;...

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  • Chapter 17 - Cooking vegetables. Now that you have studied the whys and wherefores of vegetable cooking, you should be able to proceed to actual preparation with a clear understanding of what you are doing. This chapter outlines briefly the basic methods of vegetable preparation. Successful performance of these methods relies on your knowledge of the principles we have discussed.

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  • Chapter 20 - Cooking for vegetarian diets. After reading this chapter, you should be able to: Describe the main types of vegetarian diets; describe complementary proteins and describe how to include them in the diet; list three nutrients other than proteins that non-vegetarians get mostly from animal products, and describe how vegetarians can include these nutrients in their diets;...

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