Down Home with the Neelys: A Southern Family Cookbook

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Book Description
Meet the Neelys: Pat and Gina, husband-and-wife team, hosts of their own television show, and proprietors of the celebrated Memphis and Nashville eateries, Neely’s Bar-B-Que.

The Neelys’ down-home approach to cooking has earned them the highest accolades from coast to coast. It has also won them millions of viewers on the Food Network. Simply put, the Neelys are all about good food and good times. In this, their eagerly awaited debut cookbook, the Neelys share the delicious food they have been cooking up for years both at home and in their restaurants.

Pat and Gina hail from families with a boundless love of cooking and bedrock traditions of sharing meals. At the Neelys’, mealtime is family time, and that means no stinting on “the sauce.” Indeed, that’s one of the Neely secrets: the liberal application of barbeque sauce to almost anything—spaghetti, nachos, salad, you name it. Of course, there are other secrets as well, and you will find them all in the pages of Down Home with the Neelys, along with more than 120 mouthwatering recipes.

Here are the tried-and-true southern recipes that have been passed down from one Neely generation to the next, including many of their signature dishes, such as Barbeque Deviled Eggs, Florida Coast Pickled Shrimp, Pat’s Wings of Fire, Gina’s Collard Greens, Grandma Jean’s Potato Salad, Nana’s Southern Gumbo, Memphis-sized Pulled Pork Sandwiches with Slaw, Get Yo’ Man Chicken, and Sock-It-to-Me Cake. Certainly, no self-respecting southerner would dream of offering a meal to a guest without a proper drink, so Pat and Gina have included some of their favorite libations here, too.

The Neelys work, laugh, love, and play harder than any family you’ll ever meet. Their love for good food is infectious, and in Down Home with the Neelys, they bring their heavenly inspired cooking down to earth for all to share.

From Down Home with the Neelys: Sweet and Spicy Slaw

Pat: In Memphis, if you run a barbecue joint, you better have coleslaw on your menu and it better be good (ours is some of the very best). Indeed, you could spend a day in Memphis tasting slaw from rib joints all over town. And yet there are people who visit our fair city who are hesitant to try it, especially folks from the West Coast. This is a mystery to me. Coleslaw and pulled pork go together like lettuce and tomatoes on a burger, and salted peanuts in a bottle of pop (I bet some of you haven’t tried that, either).

Bottom line: You come down Memphis way, you have to try our slaw. When we started Neely’s, Tony and I recognized the importance of slaw and knew we would have to come up with a killer recipe, one that would complement our sandwiches and our sauce. It had to be sweet yet spicy, because our barbecue sauce was truly mild. We also wanted it to be coarse and fresh (with a little onion flavor, and carrots for color). A big key for us was using two types of pepper, black and cayenne, which work together as well as Tony and I do. Then came some sugar, as sweet as my Gina. All of these ingredients have given us a coleslaw we are very proud of. For years in the restaurant this was my dish—no one made it for either location but me. I didn’t use measuring cups; everything was done by feel. As we grew, I knew I would eventually have to develop it into a standard recipe so others could make it. Now we have customers who come in and buy slaw by the bucket to take home and have with their catfish, spaghetti, or whatever they are cooking. This recipe will convert even those West Coast hard-liners who claim they “don’t eat slaw.”

Gina: On our show, we like to tease that Pat is the sweet and I am the spicy (only my man knows for sure!). At Neely’s restaurants, the famous and addictive coleslaw happens to be both. We often double this recipe for parties, because leftovers are so delicious (and a food processor makes quick work of all that shredding). When making this slaw at home, it’s a good idea to use both red and green cabbage. It’ll give your slaw more color. Be sure to select the freshest, best-looking cabbage available for the prettiest, crispest, and crunchiest coleslaw you have ever tasted.

Ingredients

• 1 small head green cabbage
• 1 small head red cabbage
• 4 carrots
• 1 medium yellow onion
• 1/2 cup mayonnaise
• 1/4 cup prepared yellow mustard
• 2 teaspoons apple-cider vinegar
• 1 cup sugar
• 1 teaspoon freshly ground black
• pepper
• 1/2 teaspoon cayenne pepper
• Kosher salt

(Serves 6 to 8)

Directions

Cut the cabbages into quarters and remove the cores. Peel the carrots and onion, and slice them into pieces that will fit through the feed tube of a food processor. Fit the food processor with the large-holed grater attachment, and push the cabbage, carrots, and onion through the feed tube to grate. In a large bowl, toss the grated cabbage, carrots, and onions to combine.

In a medium bowl, whisk together the mayonnaise, mustard, vinegar, sugar, black pepper, and cayenne (whisk until the sugar is dissolved). Toss the dressing with the coleslaw, and season with salt and additional pepper to taste. Cover the slaw with plastic wrap, and chill for at least 2 hours before serving.

(Neelys photo © Shelly Strazis)

• ISBN13: 9780307269942
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Customer Reviews ::

GREAT SERVICE GREAT BOOK - G. Edwards - maplewood, nj United States
The service was fast, actually faster than I expected. Emails gave me status of my shipment every step of the way. The book is great I'll be back to shop again.

Total Raw Food - Going Back to Basics

Experts have given great effort and have done everything to show that cooking destroys enzymes and nutrition. Furthermore, changes the chemical structure of the food is cooked in these free radicals and toxins that can ultimately destroy your health.

Eating a diet that the food is at least 75 percent or more raw, whole, is extremely positive about the person. We all need to wake up to the fact that our health of each individualThe responsibility is not the company you work for or the responsibility of government.

All raw food is good for the body and this is perfectly healthy diet provide all the necessary nutrients to the body ticking. That's what happens when you eat cooked forever and a day. Whenever you cook a meal from temperatures well above 116 degrees Fahrenheit. If this happens, all natural digestive enzymes in the food sector, the nut. ThisScroll to "dead food" that is very difficult to digest. For this reason, began to build the toxins in your body and thus lead to a variety of diseases.

Why are we refusing food to see the benefits of eating all raw? We are willfully blind to the truth or not, we've got? The time to act is now, reading about this type of food and then put your knowledge to formulate a specific diet plan that will form.

Eating organic whole foods first halfFill with your full body. Processed foods are all types of sweeteners and chemicals in them, because companies can play in order to cover the whole bottom line, the profit margin.

Becoming aware of what you eat and start to control your diet by switching to all raw foods today.

Raw Foods for Busy People: Simple and Machine Free Recipes for Every Day

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Now you can enjoy and prepare simple raw foods, the healthiest foods nature has to offer, while living a busy lifestyle. This book is perfect for raw food beginners, busy people, health-conscious slackers, and those on temporary cleansing programs. It makes a great gift for the raw-curious as well, since it is the simplest and least intimidating raw food recipe book on the market. It includes over 120 recipes, almost half of which are or include machine-free options.

Customer Reviews ::

A disappointment - A. Chance - Atlanta, GA United States
Perhaps if you are not an accomplished cook this would be a good book for you, however most of the recipes were uninspired and showed no new combinations.

Favorite Brand Name 4 Ingredient Cookbook

Product Details

• ISBN13: 9780785351610
• Condition: USED - VERY GOOD
• Notes:

Customer Reviews ::

Packed with easy, great recipes! - Marielle Laliberte -
This cookbook lives up to its name, as well as its subtitle fast & easy recipes. There are ALOT of great recipes in this book. I have actually borrowed alot of cookbooks from the library & this cookbook was a MUST buy! Unlike some cookbooks where you may find limited recipes appealing, this cookbook has many, many simple & great tasting recipes. Highly recommended! This is now my go-to cookbook.

Food Matters: A Guide to Conscious Eating with More Than 75 Recipes

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From the award-winning champion of culinary simplicity who gave us the bestselling How to Cook Everything and How to Cook Everything Vegetarian comes Food Matters, a plan for responsible eating that's as good for the planet as it is for your weight and your health.

We are finally starting to acknowledge the threat carbon emissions pose to our ozone layer, but few people have focused on the extent to which our consumption of meat contributes to global warming. Think about it this way: In terms of energy consumption, serving a typical family-of-four steak dinner is the rough equivalent of driving around in an SUV for three hours while leaving all the lights on at home.

Bittman offers a no-nonsense rundown on how government policy, big business marketing, and global economics influence what we choose to put on the table each evening. He demystifies buzzwords like "organic," "sustainable," and "local" and offers straightforward, budget-conscious advice that will help you make small changes that will shrink your carbon footprint -- and your waistline.

Flexible, simple, and non-doctrinaire, the plan is based on hard science but gives you plenty of leeway to tailor your food choices to your lifestyle, schedule, and level of commitment. Bittman, a food writer who loves to eat and eats out frequently, lost thirty-five pounds and saw marked improvement in his blood levels by simply cutting meat and processed foods out of two of his three daily meals. But the simple truth, as he points out, is that as long as you eat more vegetables and whole grains, the result will be better health for you and for the world in which we live.

Unlike most things that are virtuous and healthful, Bittman's plan doesn't involve sacrifice. From Spinach and Sweet Potato Salad with Warm Bacon Dressing to Breakfast Bread Pudding, the recipes in Food Matters are flavorful and sophisticated. A month's worth of meal plans shows you how Bittman chooses to eat and offers proof of how satisfying a mindful and responsible diet can be. Cheaper, healthier, and socially sound, Food Matters represents the future of American eating.

• ISBN13: 9781416575658
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Customer Reviews ::

Food Matters - J. Asanza - Boston, MA
Great book. Offers a well-balanced look at healthy eating and having a low impact on the environment.

Italian cooking courses

If you want to learn authentic Italian cooking meals are prepared to take some vacation time in the same, there are a number of great cooking schools in Italy, for the culinary traveler. Think about what would work for a learning experience because the Italian food in Italy. And do not forget the kind of cooking was concerned, Italian regions have different cuisines.

Table of waiting weeks Leech ItalyClasses, go for 1895 includes the euro, the accommodation in a bed and breakfast. Talk about always immersed in a kitchen. Or have one class a day for 350 €. The class day includes lunch, dinner and excursions in many markets, cafes and all wine and liquor trades. Dinner is served in the old basement!

International Cooking School of Italian Food and Wine has a week of lessons in basic Italian cooking in Bologna, Italy. Taste of Emilia-Romagna Pricecontains some cooking lessons, but also includes travel in the region of artisanal cheese, ham and balsamic vinegar. Prices include registration. You have other courses and tours, including the Festival in October with a truffle truffle hunting private.

Sure, he could go to Italy to learn Italian cooking time a bit ', true, Anna Teresa Callen, an alternative school of Italian cuisine, is in Manhattan. None other than Mario Batali recommends. TheCookbook author has been teaching people for more than two decades.

If you learn to take a trip to Italy to cook or do close to home, there are many possibilities for you. Including holiday cooking many in Italy, which includes meals and lodging bed.

Kitchen Della Rosa Cooking School is located just outside Chicago and owned by Mary Rose Hoover. Hoover has a series of cooking classes each month, with an emphasis on Italian cuisine.

Booze Cakes: Confections Spiked With Spirits, Wine, and Beer

Product Details

This gorgeous full-color cookbook features easy step-by-step recipes for a variety of decadent delicacies, including traditional Booze Cakes (Black Forest Cakes and English Trifle) as well as more contemporary cocktail cakes (Pi a Colada Cake, White Russian Cupcakes, and Sex-on-a-Beach Cake). There's even a chapter devoted to cake shots delicious cupcake morsels infused with the flavors of mojitos, kamikazes, and more. These tasty treats are ideal for parties, potlucks, and pitch-ins and this cookbook's affordable price and adorable format make it the perfect gift for your favorite hostess!

• ISBN13: 9781594744235
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Customer Reviews ::

Preparing food for cooking this morning

Too busy at work and too tired to cook? Although we may be cooking like a case of cooking and a pain, if for a job 12 hours per day, children and absolutely there is no time to prepare the ingredients. If only we were rich and hire your personal chef with us to make our kitchen. If only we have a wonderful wife who will surprise us with dishes taste better when we get home from work. If our children can cook. But oh, the times are against us and weOuts often resort to frozen or processed food and fast food and take. But this can be a curse - it sucks money of our portfolio makes our bellies and clogs our arteries even wider to the point of giving us a heart attack.

Fortunately, there is still hope. There are opportunities to go home to dinner for the good, the annoying noise, no work, only to go home and cook. One solution is the night of days to prepare the food at or before the working day. Whipplates, and then save it in the fridge while we're at work. As soon as we get home, we can heat them in microwave and enjoy a taste of fresh pasta or casserole. After an earthenware pot or Dutch oven from a store helps the ingredients ready for cooking.

A Dutch oven is a cast-iron pot. It is available in various sizes, but in general to carry around at hand. You might think that only stews can be cooked in a Dutch oven, but for the avid camper,they can be a variety of dishes - from bread and biscuits, chicken, pork and vegetables, soups, stews and pasta. You can cook roast, fry and steam food.

Crock pots and Dutch ovens are suitable for slow cooking. For example, we can cook slowly for most of the frozen meat and poultry, the clock must be at least four or five are too soft for. Other recipes are top cook slowly 12 hours, so that we can always prepare ingredients and storefirst hand, and cook slowly up the next day when we are working to thank kisses the head or in the Church of God in our daily diet.

Weeknight Grilling with the BBQ Queens : Making Meals Fast and Fabulous

Product Details

With 100 easy, versatile, absolutely delicious recipes for weeknight dinners on the grill, this book is a life-saver for busy cooks looking for delicious, stress-free meals during the week. All the recipes are included on a two-page spread for maximum convenience, the ingredients called for are either readily available in grocery stores or already sitting in the pantry, and most can be prepared in 45 minutes or less. The BBQ Queens explain a variety of grilling techniques, such as skewering and stir-grilling; offer Time-Saving Tiara Touches providing shortcuts and other ways to streamline dinner prep; suggest side dishes to round out a complete meal; and include recipes for turning grilled leftovers into wonderful new dishes.

• ISBN13: 9781558323131
• BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Customer Reviews ::

just ok - K. M Merrill - Forest Grove, OR, USA
I have a new baby q gas grill, and am reading alot of grilling books. I like the Weber book better, this has some strange advice....buying from the salad bar becuse you won't take a minute to cut up a carrot or zuchinni?
These cooks ignore calories! It feels very much like midwest cooking, heavy on sauces with sugar, if you are grilling to be healthy or lose weight this may not be the book for you.
I did get three usefull ideas, fish in foil! and grilled sandwhiches, and a new the falafel. I like the book, but not enough to keep it.
also the assumption of indirect heat and charcoal,,,, but cook on !

Think Like a Chef

Product Details

With Think Like a Chef, Tom Colicchio has created a new kind of cookbook. Rather than list a series of restaurant recipes, he uses simple steps to deconstruct a chef's creative process, making it easily available to any home cook.

He starts with techniques: What's roasting, for example, and how do you do it in the oven or on top of the stove? He also gets you comfortable with braising, sautéing, and making stocks and sauces. Next he introduces simple "ingredients" -- roasted tomatoes, say, or braised artichokes -- and tells you how to use them in a variety of ways. So those easy roasted tomatoes may be turned into anything from a vinaigrette to a caramelized tomato tart, with many delicious options in between.

In a section called Trilogies, Tom takes three ingredients and puts them together to make one dish that's quick and other dishes that are increasingly more involved. As Tom says, "Juxtaposed in interesting ways, these ingredients prove that the whole can be greater than the sum of their parts," and you'll agree once you've tasted the Ragout of Asparagus, Morels, and Ramps or the Baked Free-Form "Ravioli" -- both dishes made with the same trilogy of ingredients.

The final section of the books offers simple recipes for components -- from zucchini with lemon thyme to roasted endive with whole spices to boulangerie potatoes -- that can be used in endless combinations.

Written in Tom's warm and friendly voice and illustrated with glorious photographs of finished dishes, Think Like a Chef will bring out the master chef in all of us.


From the Hardcover edition.

• ISBN13: 9780307406958
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Cookbooks by chefs can be daunting. They're apt to include tricky restaurant recipes, or, alternately, watered-down "translations." Tom Colicchio, chef at Manhattan's top-rated Gramercy Tavern, has a better way. Think like a chef, he advises, and you tap into food preparation creativity--the ability to forgo recipes, when you wish, for spontaneous kitchen invention. In a series of innovative chapters that explore cooking fundamentals, culinary themes and variations, and "plug-in" component preparations, Colicchio provides a cooking "anatomy" for gaining kitchen mastery. The book's 100-plus recipes are offered not as ends in themselves (though they stand as delicious examples of Colicchio's simple yet sophisticated style), but as illustrative keys to the culinary processes.

How does it work? Beginning with a chapter that reviews basic cooking techniques, and includes exemplary stock- and sauce-making formulas, the book then presents a series of "studies," building-block recipes like Roasted Tomatoes, followed by simple-to-sophisticated variations, such as Roasted-Tomato Risotto. A chapter called "Trilogies" explores clusters of three-ingredient recipes--duck, root vegetables, and apples is one ingredient grouping--that show how various techniques, applied to the same ingredients, yield various exciting dishes. "Component Cooking," which focuses on vegetables (Colicchio's major source of inspiration), provides recipes like Corn and Potato Pancakes to be used for assembling a "plate." Concluding the book is "Favorites," a selection of Colicchio's specialties that range from My Favorite Chicken Soup to Poached Foie Gras, a taste bonus that also stimulates the cooking imagination. Illustrated with more than 100 color photos, and including a wide range of tips, Think Like a Chef succeeds at helping readers see through a chef's eyes--and in so doing to visualize cooking with fresh insight. --Arthur Boehm

Customer Reviews ::

The Soup Mix Gourmet: 375 Short-Cut Recipes Using Dry and Canned Soups to Create Everything from Delicious Dips and Sumptuous Salads to Hearty Pot Roasts and Homey Casseroles

Product Details

Mainstream short-cut cooking at its best, with 375 recipes that use dry soup mix or canned condensed soup as a key flavor ingredient.





Diane Phillips, celebrated cookbook author, culinary school instructor, and brand spokesperson, presents a pantry full of helpful, timesaving suggestions in The Soup Mix Gourmet. Packed with over 375 recipes, the book uses soup mixes, starters, and pre-made condensed soups as key components for all of the dishes, making them easy and quick to prepare. But her recipes should surprise and delight even those who enjoy spending hours in the kitchen. The use of Lipton Savory Herb with Garlic makes a nice rub for a Holiday Standing Rib Roast, while Campbell's Condensed Cream of Chicken soup creates an appealing element when used in Chicken Piccata. Lipton Onion Soup is mixed with sour cream for a chip-and-dip staple; Top Ramen Salad is suggested for potluck dinners; and Beef and Onion Soup enlivens the standard pot roast. For every vegetable, pasta, meat, and marinade, there appears to be a soup mix destined to enhance it. With the time saved in this comprehensive and inventive book, the family and guests may slow down enough to actually enjoy a meal. --Teresa Simanton

Customer Reviews ::

Great Big Book Full of Great Recipes - Darena Dorsey - The South, USA
I was so excited when I received this cookbook. I have a few other soup cookbooks but they each feature about 100 recipes. This one has a whopping 375 recipes. The book is a nice, large, hardback. It doesn't have glossy pages or pictures of the food but I will swap that for the shear volume of recipes included in this book.

The book features recipes starting with soup mixes which I've always kind of used soup mixes when I made homemade soup anyway, they add alot of flavor but this book uses soup mixes to make all kinds of recipes. That was something that I didn't realize when I purchased the book. Who knew that you could make cheesecake with Campbell's Soup? The vegetable and bread recipes are just as delicious as the soup recipes in the book.

Great book. Highly recommend.

Conquering Arthritis: What Doctors Don't Tell You Because They Don't Know: 9 Secrets I Learned the Hard Way

Product Details

This book provides hard-earned, practical, detailed information that is critical for successful healing of arthritis, but that has never before been collected in one book. Without this information many people with arthritis will not get well.

The information is organized into a well-researched, easy-to-follow plan for getting well again and includes case histories of people with dramatic and lasting recoveries.

It focuses not just on coping with the symptoms of arthritis, but on correcting its underlying causes using proven alternative medicine and pain management techniques.

Anyone who is serious about healing from arthritis needs this book.

Customer Reviews ::

Pain free and no meds in 6 days! - D. Cossio - CA, USA
I suffer from rheumatoid arthritis and was diagnosed a year ago. I finally decided to look for alternative medacine when my doctor wanted to increase the dosage of my medacine and add another medacine even though I was feeling perfectly fine. I was taking methotrexate, predisone, and hydroxychloroquine. I read about this book and the mcdougal diet and checked it out from my local library. After starting a low fat veagan diet (mcdougal diet) and eliminating problem foods (conquering arthritis)I was pain free in six days!! I have now been on the diet for 27 days and am 98% pain free There are stil problem foods that i need to identify but i have not done the fast recommended in the book yet. I definitely recommend this book and look for it in your local library so you can try it without buying it. Also recommend the mcdougall diet lost 11 lbs in the 27 days so far went from 126 to 114 lbs!

Home and Kitchen Gourmet Gourmet Food Delivered

A person with refined and sophisticated taste for good food is known as a gourmet. Of course, some people prefer gourmet kitchen. The problem is that this subtle art of cooking and serving dishes are required and certain ingredients that are difficult. Often a difficult and important part of the gourmet kitchen in search of stimulants such as Caviar truffles, foie gras, Kobe beef and other ingredients. Fortunately, there areare several websites that allow a person sauces gourmet food ingredients, including ham, olive oil, smoked fish, spices, ham, balsamic vinegar, herbs, and more. These sites also allow delivery of gourmet home delivery service for your convenience.

Or it should be noted that the drug also refers to a gourmet meal, a kind of cooking, restaurant. Therefore, to describe the gourmet cuisine at home that the house is done, but with an excellent presentation, quality andtaste. In the US, gourmet is also used to classify top of the line foods. Thus, when you ask for gourmet home delivery, you are assured that what you get are foods that are superior in quality, taste and appearance. A trend has also emerged whereby gourmet also connotes nutritious food.

Another important component of home gourmet cooking is kitchenware. Although there is no need for sophisticated kitchen tools and cookware to create good food, they could substantially minimize the effort that is required to dish out excellent meals. Some of these are high quality chef's knives, bakeware, serveware, toasters, stand mixers, ovens, food processors, coffee makers, fondue, coffee grinders, coffee presses, deep fryers, espresso machines, bread machines, hand blenders, microwave ovens, rice cookers, juicers, hand mixers, sandwich makers, ice cream makers, slicers, trays, slow cookers, grills, waffle irons, and vacuum sealers.

Meanwhile, those who do not have the time for home gourmet cooking need not despair. Gourmet home delivery companies can bring delicious and high quality meals right to your doorsteps. Some chefs offer their services and you can specify exactly how your meal should be cooked and served. Some food service companies have several chefs that allow you to select the kind of cuisine that you prefer. Several of these companies and chefs have websites that permit you to order online. You just need to make sure that you choose a company that has a broad spectrum of choice, such as meats, poultry, and seafood. And do not forget to check if they also offer a wide array of choices for wines and desserts.

Gourmet home delivery is also essential during those times when you are expecting guests. You just need to ensure that the company utilizes safe and secure containers when they deliver the meals to you so that the food remains fresh and tasty. This kind of food service may also be helpful when you want to send a gift to a friend, relative or business associate. They will surely appreciate mouthwatering gourmet food, especially when the finale is a number of flavorful desserts like Blueberry Cobbler, Crumb Top Blueberry Pie, Cherry Lattice Pie, Apple Cranberry Tart, and Pecan Pie.

Cooking in Dirt

We are thinking of cooking fire, most people usually think it stick frying sausages and marshmallows on the fire, embers, or run a grid over the top and cook everything from steak to chicken to fish, potatoes, corn. .. and all other good things. However, there are other ways of cooking with fire that does not include bars or clubs. Direct heat cooking is very similar to cooking with the stove. Foodenter into direct contact heat, which is a kind of container stain. If containers of pots and pans can be aluminum, paper or even leaves wet area. There are a lot of variations on this idea, but let's look at a few.

If you happen to be like Clay in an area where the earth is something you can have fun experimenting with your cooking dinner Clay wrapped in. The nice thing is that cook better buried inCoal, and not worry too much heat damage on food like a potato or corn. With a potato as an example, here's what you would do.

First, quick to cook the potatoes in aluminum foil. Then pack an inch of potato all around Clay and buried in coals for about an hour. The time has expired, crack from baked clay (with care not to burn), remove the foil during the last potatoes, if necessary. You should be prepared on a baked potato perfectly vicious circleeat immediately. However, if you choose to use this technique to the point TOP Clay coal, potatoes, you can wait hours for twice the cooking time to about two.

You may be able to encode the same idea (to use as an egg is cooked, not only because we are not with water). To cook an egg on this it is necessary to first make a pinhole camera and more, so that the air pressure you have your eggs are released during cooking does not explode all over the place. MoreAs for potatoes, and again buried in the embers. This time, allow for 20-30 minutes. And just as before, if you can, at the city, the coal is expected doubling time, about 40-45 minutes. Even if we go with this technique, the second placing at the top instead of buried in the embers, you have to turn around the middle of cooking time.

If you have never cooked this way, especially if you have children and have never cooked this way, I canI promise, you're in for a treat. It's amazing how fascinating cooking food suddenly, when it puts a new spin on it, especially when the kitchen is dirty.

What is the secret of the perfect kitchen?

The kitchen is a method, the heat is used for the consumption of different foods. There are many different cooking methods. For example, if you cook, eat something, you are cooking with hot oil frying, if you have any food that takes very little oil for cooking food, or stir fried foods, using small amounts of cooking oil in a frying fast wok.

Today, with the recognition that people are veryaware of how food is prepared. To prepare food that is healthy. For this reason many people are looking for the secret of perfect cooking. This refers to the method of cooking that is perfectly healthy and not too much oil.

Fortunately, there are various cooking methods, taking into account in good health, and so are perfect when cooking methods.

Stewing is a method like that. Here are the dishesElement, the liquid is boiling put in a closed container and then slowly cooked in a very small amount. This type of cooking is used primarily for meat before the cuts are difficult, you know that steaming improves the flavor and makes different flavors of mix to taste delicious.

Soldering is another method of cooking food without too much oil. Kitchen serves mainly meat. The meat is first fried and then cooked in a fluid in a bit 'closedContainer. Poaching is cooking in boiling liquid from this point of waiting. On the other hand, is to ensure that the boiling point of liquid reaches its boiling point and then kept boiling until the food is well cooked. Roasting and baking are similar. Whether the use of hot and dry air in a furnace. However, roasting and baking are used to produce various types of dishes. For example, there will be cooking, if you have a pie, roast a chicken but when used in its the oven.

It can use any of the above methods to cook perfectly. Please note that the heat is killing bacteria and pathogens. Sure, the food happens to be cooked at a certain temperature for them. Your diet should always be cooked above 60 degrees Fahrenheit or 140 degrees Celsius to kill pathogens. Nothing less than this temperature does not kill germs.

Fruit and vegetables that are used to> Simmer the water should be washed thoroughly under running get rid of dirt, dust and chemicals, vegetable oil can on the surface of fruit o.

All these methods apply a little 'oil for cooking. Therefore, they must be the perfect cooking methods.

Sotheby's Wine Encyclopedia: Fourth Edition, Revised

Product Details

The essential insider's guide to every major wine-growing region in the world, this book offers dozens of helpful Top 10 lists covering a broad range of topics, including Best-Value Producers, Greatest-Quality Wines, and Most Exciting or Unusual Finds. The book is a must for every wine serious enthusiast who wants to keep up with the constantly changing and ever-expanding world of wine. AUTHOR BIO: Tom Stevenson has been writing about wine for nearly thirty years and is the author of more than 20 books. He's been nominated Wine Writer of the Year on three occasions and received the coveted Wine Literary Award, America's lifetime achievement award for wine writing.





If you want to learn about wines of the world and advance your comprehension of wine production, grape varieties, appellations, and individual wineries, understand the factors (such as location, soil, climate, and methods of viticulture) that affect the taste and nose, and visit your wine shop with a list of quality wines to explore, Tom Stevenson is the man to read. Author of 12 books (including Champagne and The Millennium Champagne & Sparkling Wine Guide), three-time winner of the Wine Writer of the Year award, and columnist for Wine magazine, Stevenson has the gift of taking vast quantities of knowledge and experience and translating them into lucid, sparkling prose, easily graspable by the novice, yet still interesting and instructive to the connoisseur.

Arranged geographically, with nearly 100 maps, profiles on top producers, and valuable Author's Choice charts for each region, the Wine Encyclopedia covers the wines of Europe (from Great Britain and Switzerland to Southeast Europe, Greece, and the Levant), as well as wines from North and South Africa, North and South America, Australia, New Zealand, and Asia. In addition, there's a guide to wine and food (pairing fois gras with a Champagne or Sauterne, for example, and claret or Cabernet Sauvignon with beef), a guide to wine flavors (making sense of descriptors such as fig, gooseberry, violet, and hay), a list of good vintages, and a glossary of tasting and technical terms, distinguishing "cheesy" and "chewy" from "creamy" and "corked." Enhanced by beautiful pictures of vineyards, wine labels, and Stevenson himself demonstrating the art of wine tasting, from examining and nosing the wine to spitting it out, this a visually beautiful as well as an informative volume. As sumptuous as an elegant Tuscan Barolo, as rewarding as a Sarget de Gruaud-Larose from Bordeaux, as pleasing as a Ferreira port, the Sotheby Wine Encyclopedia is a remarkable tome of oenological erudition. --Stephanie Gold

Customer Reviews ::

good purchase - Justice Verret - NOLA
got this used for a course at school, it was just what i needed. Inexpensive and arrived in a timely manner and in good condition.

The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker

Product Details

The Ultimate Rice Cooker Cookbook proves there's more to this popular appliance than a convenient way to cook a pot of rice. Complete with tips on buying and using a rice cooker, as well as selecting and preparing every kind of rice, grain, and dried bean, this book includes 250 recipes for everything from hot breakfast cereals and creamy desserts and puddings to classic vegetable, bean, and rice combinations and savory whole meal cuisines.

• ISBN13: 9781558322035
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Beth Hensperger and Julie Kaufmann's The Ultimate Rice Cooker Cookbook offers 250 timesaving, convenient, and healthy recipes for making everything from simple white rice to full-course meals. This cookbook proves the rice cooker--which tends to have a bad rap as a never-opened or oft-neglected wedding gift--can be surprisingly versatile: not only does it prepare your rice, it can be used for every dinner course--salad, soup, vegetable, entree, and even dessert.

There is a complete buying and cooking guide for the many rice varieties, as well as other whole grains such as barley, millet, wheat berry, and quinoa. Many of the recipes provide convenient alternative cooking methods for traditional dishes like Italian risottos (the Italian Sausage Risotto is wonderful). Hensperger and Kaufmann show the rice cooker can also work miracles for hot breakfast cereals and porridges with such recipes as Hot Fruited Oatmeal. Delightful main courses include Steamed Ginger Salmon and Asparagus in Black Bean Sauce, and the meal is done almost exclusively within the rice cooker for simple preparation and cleanup. The dessert section has many ideas beyond the expected Old-Fashioned Rice Pudding--the Poached Pears with Grand Marnier Custard Sauce is one elegant and sophisticated example. Both authors of this cookbook are seasoned food writers and this combined effort gives tasty, easy, and healthy recipes that will motivate you to use what has been, until now, an underutilized appliance. --Teresa Simanton

Customer Reviews ::

Echoing the complaints about the type color - Mom Central - Davis, CA USA
I love this cookbook. The recipes are not overly complicated, but they are good enough that I would happily serve them to company. The variety is tremendous. The breakfast foods alone make it worth the price, in my opinion. However, I hate to *read* this cookbook, because the type is so light in comparison to the page, that it's extremely difficult (and that's in my well-lighted kitchen!) I really have trouble with the orange type in particular. (The ingredients are generally given in orange type.) Plus, I worry that the type is going to fade even more over time. I like the book so much I've even thought about buying it for my Kindle, but Kindle has its own problems converting lists and graphs, so I've avoided doing that for now.

Thrive Fitness: The Vegan-Based Training Program for Maximum Strength, Health, and Fitness

Product Details

On the heels of his acclaimed vegan nutrition guide, Thrive, professional Ironman triathlete Brendan Brazier presents his own easy-to-apply system for total health and fitness, complete with detailed exercises and photos. Thrive Fitness explains how to gain maximum results in minimal time. Whether you’re a time-crunched beginner or an experienced athlete, Thrive Fitness will help you sculpt strong, lean muscles; enhance the quality of your sleep; reduce body fat; minimize your risk of disease; increase energy; sharpen mental clarity; cut sugar cravings; and prevent sports injuries.

Thrive Fitness also features:

• A complete 6-week workout plan and training log
• Illustrated exercises with step-by-step instructions
• Benefits and usage of the top 15 foods to fuel workouts
• 30 vegan, performance-enhancing recipes
• Strategies to boost creativity, productivity, and mental sharpness

• ISBN13: 9780738213620
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Customer Reviews ::

An exceptional survey recommended for any health or sports training library - Midwest Book Review - Oregon, WI USA
THRIVE FITNESS: THE VEGAN-BASED TRAINING PROGRAM offers a six-week workout plan perfect for vegans interested in strength and health training. It pairs illustrated exercises with step-by-step directions including the top fifteen foods to fuel workouts and some thirty vegan recipes, making for an exceptional survey recommended for any health or sports training library.

Eating healthy and staying healthy with Home Cooking

This has forced families, including children depend on pizzas, more fast food like hamburgers, soft drinks and instead of healthy food made with recipes from several different ways countries.Nowadays the focus is on food made to leave early to go home healthy cuisine. Fast food is not only expensive but can also turn to higher cholesterol and blood pressure and stroke. Fast food> Eat regularly, instead of home healthy cooking questions can lead to many other health facilities. Some women like cooking, others do not want to cook in different styles and thousands of free recipes for various dishes, available online and in books, herbs, ingredients can be made with hundreds of others, and spices.

You must have heard about 'Eat healthy and feel good, "and if you want to live a healthy life, you must eathealthy diet. This is possible with home cooking, as cooking at home has its own joys and allows you to maintain a healthy diet, a variety of dishes to prepare, taste and easy new recipes from different countries, a great way to spend some family time on your lunch and dinner, and more. cook at home makes sure that your family is eating right to life leads to a healthy diet. Fast food may seem attractive, but lacks the nutrients in theircorrect proportions. Eating in restaurants on a daily basis, together with the family is not something that an average family can afford.

Although fast food like pizza and hamburgers are cooked properly, to eat these foods daily or regular basis, leading to health problems because they do not provide all the nutrients necessary to lead a healthy life. Most fast food contains chemicals and other substances that may be harmful to the health of a person. Rapid weight gain is athe main results of the daily consumption of fast food. That is why doctors encourage, home cook and eat healthy food at home. Middle Eastern countries, food, home made food is normal in many generations and food may be cooked in another way with the hundred thousand recipes, even if given. There are hundreds of recipes at home for vegetarians and meat dishes and most of them are ready towith herbs and spices.

Variety is the spice of life and cooking a variety of dishes at home is fairly easy, with many simple recipes available for free. All you need is the desire for home cooking and to ensure that your family gets the proper nutrition and stays healthy. Even if you do not learn or an expert in the kitchen, you can still start with the easy home recipes, and then move to more difficult and time consuming dishes. You can also launch aParty for family and friends and surprise him with your cooking skills and prepare everything from hors d'oeuvres, appetizers, soups, side dishes and dessert recipes with the outside. Most of the ingredients are available in supermarkets and you can go too far for supplies. But ask some of the more exotic dishes, exotic spices and herbs not available in your area. The most important thing a beginning make cooking at home and wean yourFor the whole family away from fast food.

Proper preparation - 7 secrets to unlock Nutrition

If you plan to buy, cook and eat fresh, natural, organic Whole Foods is sufficient to maintain the diet, you should only partially correct. With the highest quality of raw materials is the first step. The second part of the equation is to learn some strategies that you can prepare the nutritious foods so that their unlocked every single piece. Here are 7 easy things you can do:

Eat before some of your daily food first.> Cooking destroys enzymes in food, nutrients aid in digestion and absorption. Enthusiasts avoid cooking raw food to 114 degrees, the point where they believe enzymes are destroyed. Studies have also shown that a raw food diet lowers total cholesterol and triglycerides, increases energy, improves overall health and can also help with weight loss. At least shoot for a raw salad, consisting of a variety offresh vegetables, fresh fruit and nuts and seeds daily.

According While you eat raw vegetables preserved enzymatic activity, some are better if cooked vegetables. For example, lycopene, a phytochemical in tomatoes and carrots, is actually more bioavailable when these vegetables are cooked. Lycopene accounts for approximately 50% of carotenoids in the body, together with alpha-and beta-carotene, lutein and zeaxanthin. You can try frying steaming or easily publish their completeNutrients. virgin in connection with a small amount of healthy fats like olive oils also allows your body to absorb more nutrients in full. You will receive the nutritional value of cooked tomato products like pasta sauce, ketchup and tomato soup.

Third cruciferous and some of the Brassica family such as cabbage, broccoli, cauliflower, Brussels sprouts, and can actually be eaten both raw and cooked. However, they contain "goitrogenic" compounds, that if they ateRoh print function in susceptible thyroid. If you have an under active thyroid, it is necessary to avoid all these vegetables. Simply boil. Parboiling for a few minutes off the links and make it safe for you to eat.

Fourth is recommended, regardless of your method of cooking you can cook at lower temperatures. Cooking at high temperatures, which would also be grilled and frying not only destroy important Nutrients, advanced glycation end products, but also produces (AGES). The acronym says it all, because these substances cause inflammation and aging. If you or your food back cabinets simply extend the cooking time and lower temperature.

During the fifth cooking with oil, grease, be careful to choose a strong, otherwise the heat damage. polyunsaturated vegetable oils like canola, corn, safflower, sunflower oil and soya never be heated or used forKitchen>. The reason is that very easily with oxygen combine to rancid. These oils deteriorate very easily because of this trend. Extra virgin coconut oil and organic butter are best for cooking because they are very stable saturated fats. They withstand high temperatures without damage to their chemical structure. Regular olive oil should not be heated above 400 degrees, so is suitable for frying or sautéing light to moderate temperature. Extra Virginoil-seed oil, linseed oil, sesame oil, pumpkin and macadamia nut oil should not be heated. Use it as a condiment, drizzled over vegetables, in salad dressings and smoothies or as a dip for bread.

Sixth nuts, seeds and grains, like-like quinoa, amaranth and millet, and whole grains like steel cut oats and brown rice should be put before cooking and eating them. They contain phytic acid, which is a natural substance that prevents absorption,some minerals and nutrients in foods. By simply soaking in filtered water for 8 hours, phytic acid is disabled.

Seventh Garlic is a food rich in energy, who studied for many years and has many health benefits. The way to squeeze the most out of garlic cloves in. Allicin, a compound powerful anti-fungal and antibacterial is produced when you crush or chop the garlic. It is also recommended in the rule that ten minutes to waitLink to full fruition. The effects of allicin in raw garlic is stronger for the benefit of the best that you use a small amount of crushed or chopped raw garlic or combine with your food cooked before serving. Cooking destroys longer and garlic cooked this property are destroyed.

Try these simple strategies for optimal nutrition from your meals.

The Way to Cook

Product Details

"Julia Child's . . . seventh book, The Way to Cook, is her magnus opus . . . the biggest and most comprehensive collection of Child recipes and comments . . . (with) the same warm, generous, informal approach that has made her the most celebrated cook in America."--Phyllis Hanes, Christian Science Monitor. 600 full-color photos.





With The Way to Cook, Julia Child creates a second culinary classic. Her first, Mastering the Art of French Cooking, introduced a generation of those used to preparing simple fare to what was then considered gourmet food, demystified classic techniques, and raised our culinary consciousness. In The Way to Cook, she also demystifies cooking techniques and does some consciousness-raising. This time, though, she speaks to everyone with little or no experience in the kitchen, which is most people these days. Always in tune with the moment, and ever the gracious realist, Child (although calling her Julia seems reasonable since she treats us with such open informality) explains in The Way to Cook how to boil an egg and stuff it, as well as how to make a perfect omelet and an elegant soufflé.

To help out readers who lack the most basic knowledge, she organizes the book by techniques rather than by ingredients. Soups are first, a relatively unintimidating choice to build confidence through delicious results such as true French Onion Soup and a contemporary Black Bean Gazpacho. Next come breads, updated to use a food processor to cut the kneading time. The fish chapter covers broiling a salmon steak and creating a sophisticated Crown Mousse of Trout. Chapters on poultry, meats, vegetables, and desserts are equally ample and wide-ranging.

When The Way to Cook was published in 1989, it accompanied a television series. A related set of videotapes, the first to teach cooking comprehensively, was offered simultaneously. However, more than 600 color photos in this book make it fully complete on its own.

The Way to Cook is a good reference volume, a useful gift, and a handsome way to follow Julia's career as she transformed from a French classicist to the ever-evolving, always clear and reliable teacher we have come to adore. --Dana Jacobi

Customer Reviews ::

The Reference for me... - Brent D. Dayton - Portage, MI USA
I've owned this book since '89 and always turn to it for solid guidance....must have. Not as complicated as some reviewers feel it is...the "master" recipes are the foundation - Once you become proficient, creating great meals become second nature. Be patient, use the book often, and you'll become a better cook.

Ready for Dessert: My Best Recipes

Product Details

Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gâteau Victoire, Black Currant Tea Crème Brûlée, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies.
 
With his unique brand of humor—and a fondness for desserts with “screaming chocolate intensity”—David serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, soufflés, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gelée with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time.
 
Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of David’s best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream. So if you’re ready for dessert (and who isn’t?), you’ll be happy to have this collection of sweet indulgences on your kitchen shelf—and your guests will be overjoyed, too.

• ISBN13: 9781580081382
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.

Customer Reviews ::

Indian Recipes - Truth About Food and Indian cuisine

When it comes to unique, original dishes in the world that Indian cuisine is the best among all others. In these days of technology to spread this Indian food is always so very popular in all regions of the world. Most people around the world are interested in Indian cuisine because of its delicious taste. And today, the popularity of Indian cuisine so many people learn more and try these styles of Indian cuisine. ThisIndian cuisine is one of the evidences of his great popularity and wide range of great taste Indians show the uniqueness.

Most people around India, with so many spices, herbs and spices. And that spices play a significant role in creating unique flavors in Indian cousins. And the rest of the spices like pepper, chilli, turmeric and coriander recipes, other parts of Indian cooking. People and other products in India are rice, bread, variousLenses, regional vegetables, spicy chutneys and pickles and more. When it comes to desserts, there are many popular Indian sweets available worldwide.

Most Indian foods are vegetables, comprising a third set because of the Indian population are vegetarians. Most of the most popular forms of Indian dishes are curry and lentil soup. Usually these are served with rice or bread. When it comes to population, there are a billion peopleliving in this country and every house has the uniqueness of Indian cuisine. The Indian recipes are mostly from every religion, culture, festivals and influenced his caste. And the style of Indian cuisine varies from region to region. There are four regions in these Indian cuisine, the Indians of northern India, East India, West and South India.

The North Indian style of cooking was greatly influenced by the Mughal style and is apopular cuisine in the world. Most of North Indian dishes with bread or rice and a good taste of spices. When it comes to South Indian recipes, this is mostly vegetarian and these are other spicy dishes. Most people in South India is a large coconut, curry, spices and other herbal ingredients to leave are made with rice is important for this style of cooking. If you want a great dining experience, then Indian food is the bestChoice for you. People in this country has a wide range of truth for a fast break, lunch, snack and dinner. For there is one party, there are many truths. And finally there are some well-established organization with experience in Indian recipes offer some useful information to their customers. For more information and details please visit their website.

The Best Of Mr. Food Dinner On The Double

Product Details

You’ll survive even the most time-crunched days and still serve up family-pleasing meals with The Best of Mr. Food: Dinner on the Double. Millions know him as a television celebrity chef, and millions love him for his great-tasting recipes and entertaining style. This new edition compiles 175 of his favorite recipes for quick-and-delicious meals in 45 minutes or less.

Customer Reviews ::

Cooking is not just for cooks

Cooking is a pleasure for some headaches for others. Not so long ago that most of the meals were prepared and eaten at home. With praise the changes in our society, our cities today, a number of ways, eating out. But what are the pros and cons to eat out?

In our world of consumers, the food is no longer to treat. Many have the idea that food shows, welfare, while others do not feel they have the ability to cook a good meal designedhome. Live fast so there is a belief also that home cooking takes too.

Cooking at home is often faster than food. The benefits are enormous. They know exactly what you put into your meals and you have the double benefit of enjoying the magic of creation.

For those who can not cook, it's amazing how much skill is required to believe to create a good meal. Many dishes are so simple that if you can boil water then you can makeDinner.

Why, then, cook a meal at home faster than food? when they eat, where you decided there, they traveled, ordered food and tired of going home may have big house, simple meal enjoyed. It 'my opinion, the food is no longer to be treated and which is a shame.

Cooking with so many shows on our televisions, there is now a new generation of aspiring chef. In most of these shows are great, but the reality is mostoffer dishes that you can use special ingredients that should capture just a bit ', and the rest is lost. What does each house has major bases in their closets and skills, these fundamentals in a variety of quality dishes.

Creating a meal is not a miracle. It 's a pleasure that a whole family could be included. Suppose you create a pizza, for example. Pizza and homemade is qualitatively better than take-out and children who love Topping. They bring familiestogether with the creation and food, and give children a good start in the kitchen for good food.

The days are past when a child sees his mother make a cake and wait that would be able to lick the batter. Why not cook cakes at home. Children love to help, the cake with fresh milk, sugar, butter and unprocessed products, which are found mainly in shop bought cakes. This is the same for cookies. To do so is not difficult. In just 15 minutes you can whipa cake and cook in the oven.

So next time you say you can not cook to stop and wonder, what can I do to eat, which is simply delicious and nutritious.

Six O'Clock Solutions: More Than 145 Recipes That Simplify Supper (Weight Watchers Magazine)

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Customer Reviews ::

Great book, ridiculous price - Ronn & Jan Harding - Marietta, GA
I've relied on this book for years and years. I'm recommending it to a relative who needs to lose weight. But I have to wonder why Amazon prices range from nearly to around for either new or used! That's way out of line. I've also seen a WW soft cover cookbook that was priced over , when the original cost was maybe . These are good, but they're not rare classics!