Other books that might interest you

• 

  The Simple Art of Salt Block...

  Jessica Harlan, Kelley Sparwasser

  • 0
  • 0
  • 0

  Discover incredible recipes to make at home with this gorgeous, full-color guide to crafting upscale, creative meals with a Himalayan salt block. 
   
  Revealing the tasty dishes you can make with your Himalayan salt block, this book details how to get the most out of this hot, new chef’s tool. With The Simple Art of Salt Block Cooking, you will become the master of savory and inspire guests with professional techniques and mouthwatering recipes. 
   
  •CURE Block Cured Salmon 
   
  •BAKE Garlicky Soft Flatbread 
   
  •SEAR Rib-Eye Steak 
   
  •SEASON Scallop and Shrimp Ceviche 
   
  •ROAST Salt Roasted Radishes 
   
  •SERVE Charcuterie Plate 
   
  Including tips on how to prep, care, and cook with the Himalayan salt block, this book serves up flavorful and eye-catching appetizers, vegetables, meats, seafood and even desserts.

  Show book

• 

  Canal House Cooking Volume N° 2...

  Christopher Hirsheimer, Melissa...

  • 0
  • 0
  • 0

  Autumn recipes from Sourdough-Sage Stuffing to Grand Marnier Soufflé: “Well suited to the home cook who revels in the simple pleasures of the table” (Saveur). CANAL HOUSE COOKING, VOLUME N° 2, FALL & HOLIDAY is filled with recipes that will make you want to run into the kitchen and start cooking. It is a collection of our favorite fall and holiday recipes. We are home cooks writing about home cooking for other home cooks. Our recipes are easy to prepare, and completely doable for the novice and experienced cook alike. Foods of the holidays are classics, tied to tradition and memory. We cook our grandmothers’, aunts’, and mothers’ recipes to bring them to life and invite the people we miss to the table again. For us, it wouldn’t be a holiday without Neenie’s Sourdough-Sage Stuffing, or Jim’s Roast Capon, or Peggy’s Grand Marnier Soufflé. But no matter what your menu, the most important thing is to join together for a meal and share the intimacy of the table.     Canal House Cooking, Volume N° 2, Fall & Holiday is the second book of our award-winning series of seasonal recipes. We publish three volumes a year: Summer, Fall & Holiday, and Winter & Spring, each filled with delicious recipes for you from us. Cook all year long with Canal House Cooking! 72 delicious triple-tested recipes

  Show book

• 

  Virgin Vegan - The Meatless...

  Linda Long

  • 0
  • 0
  • 0

  Despite its long history, veganism is still considered unusual by many in this carnivore world of ours. But, in the United States alone, there are 3 million plus vegans and the ranks are growing, especially in the under thirty crowd. Becoming vegan requires learning a whole new way of eating and thinking about food, and Linda Long’s handy guide educates you on planning meals, understanding new ingredients, products, and brand names, and knowing protein and vitamin needs.

  Show book

• 

  Barbeque Grilling Expert

  Geoffrey Gilmore

  • 0
  • 0
  • 0

  Barbeque Grilling Expert: The Essential Guide on Grilling Perfectly. Learn Ways on How to Become a Grill ExpertYou want to use this high heat to cook the food quickly, but, because foods will cook fast on a grill, you will have to turn them to get them to cook evenly and without burning. Although, if you turn the food too often you will just slow the process of cooking and this can lead to food that is tough and dry. The trick is to turn only when necessary. To check when the food is ready to be turned you will need to get down low, by the edge of the grill, being careful not to burn yourself, and lift up the corner of the meat. When the lines from the grills cooking grate start to turn black it's time to turn the food.In this audiobook, you will learn The Essential Guide on Grilling Perfectly. Learn Ways How to Become a Grill Expert. So what are you waiting for, download a copy of the Barbeque Grilling Expert today!

  Show book

• 

  Out of the Frying Pan: Scenes...

  Keith Floyd

  • 0
  • 0
  • 0

  Keith Floyd’s exuberant personality, as much as his cooking skills, has made him a favourite both as bestselling author and as television presenter. But here, for the first time, he tells his own story – and it is full of surprises. An idiosyncratic, splendid autobiography of a well known personality, and the discovery of a writing talent. 
  The stories from his childhood in Somerset are vivid and moving: his grandfather with his tin leg, his mother at the mills, and his uncle, the ferret keeper and the black sheep of the family for ‘carrying on’ with married women. 
  Keith Floyd spent a short spell on a local newspaper, and then, in a hilarious episode, joined the army. After he and the Ministry of Defense decided that they did not suit each other, he took his first cooking job as an assistant vegetable cook in a Bristol hotel. The great period of bistros and cafes had dawned and Keith Floyd was in the forefront, cooking in an open kitchen, with Pink Floyd blaring from the speakers. 
  What is wonderful about this book is the vividness of the scenes he paints and the deftness with which he draws the characters – including his several wives. Those who have admired Keith Floyd’s way with a whisk will now be impressed to discover and enjoy his remarkable skill with words. 
  For fans of Hairy Bikers (The Hairy Bikers Blood, Sweat and Tyres), James Steen (The Devil in the Kitchen), Rick Stein (Under a Mackerel Sky), Anthony Bourdain (Medium Raw), and Stanley Tucci (Taste).

  Show book

• 

  101 Things to Do with Ramen Noodles

  Toni Patrick

  • 0
  • 0
  • 0

  Ramen noodles are fast, easy, filling—and endlessly customizable! Learn how to transform this affordable pantry staple into delicious recipes.

  Show book