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On Food and Cooking
  • Language: en
  • Pages: 896

On Food and Cooking

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking...

Cooking
  • Language: en
  • Pages: 560

Cooking

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundred...

Joy of Cooking
  • Language: en
  • Pages: 915

Joy of Cooking

Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts

Cooking in Ancient Civilizations
  • Language: en
  • Pages: 224

Cooking in Ancient Civilizations

Examines cooking as an integral part of Acient civilizations.

Food and Cooking in Victorian England
  • Language: en
  • Pages: 201

Food and Cooking in Victorian England

Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.

Food Preparation and Cooking
  • Language: en
  • Pages: 442

Food Preparation and Cooking

This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved

Cooking for Geeks
  • Language: en
  • Pages: 432

Cooking for Geeks

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answ...

Cooked
  • Language: en
  • Pages: 480

Cooked

  • Type: Book
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  • Published: 2013-04-23
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  • Publisher: Penguin

**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bre...

What's Cooking?
  • Language: en
  • Pages: 96

What's Cooking?

"What's Cooking? features 50s-inspired photos by Kelly Povo and humorous musings on cooking.

Cooking
  • Language: en
  • Pages: 384

Cooking

At last a no-nonsense approach to making great food, from simple scrambled eggs to perfect garlic prawns, cooking: a commonsense guide is packed with inspirational recipes to satisfy the first-time cook or the culinary expert.