Tuesday, 31 August 2010

Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest

Pickles and Relishes: From Apples to Zucchinis, 150 recipes for preserving the harvest








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Step-by-step instructions to make traditional and salt-free pickles and relishes.


  • ISBN13: 9780882667447
  • Condition: New
  • Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed






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Wonderful, speedy service! - mcg99 -
The book came within 4 days of ordering it! Couldn't wait to have the book to have the recipes inside. Book was in wonderful, new condition just like it was listed as.



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Dinnertime Express (Better Homes and Gardens(R))

Dinnertime Express (Better Homes and Gardens(R))








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A must for today’s families on the go.

Recipes are tasty, reliable, and easy to make.

Most recipes can be prepared in 30 minutes or less.

All recipes tested in the Better Homes and Gardens Test Kitchen.








Customer Reviews ::




bored with the same old dinners? this book will turn your dinnertime around! - M. K. Edwards - silicon valley
This is a wonderful cookbook! A wide range of easy to make, fast delicious family meals. You could easily find a recipe to use ingredients you have on hand. I don't feel that unusual ingredients in some of the recipes are a problem. You buy a recipe book to try new foods, right? So part of that is buying new ingredients. Thanks to this cookbook, my family has tried many new ingredients. Wonderful photographs, descriptions of meals and nutrition information. This is my favorite cookbook and I make something from it every week. "Fast and Fabulous Fish" and "Dependable Pasta" are my most used sections. Great recipes for salsas also.



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The Food You Crave: Luscious Recipes for a Healthy Life

The Food You Crave: Luscious Recipes for a Healthy Life








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Do you think that healthy food couldn't possibly taste good? Does the idea of "eating healthy" conjure up images of roughage and steamed vegetables? Author Ellie Krieger, host of Food Network's Healthy Appetite, will change all that. A registered dietitian, Ellie is also a lover and proponent of good, fresh food, simply but deliciously prepared. And she's not about denial--no nonfat foods here, because when you take the fat out of natural foods, in go the chemicals. Don't deny yourself butter--use a pat of it, but put it front and center on those mashed potatoes, so you can revel in it with all your senses. The Food You Crave is all you'll need to change the way you eat and change the way you feel. It contains 200 recipes that cover every meal of the day and every craving you might have. Every recipe contains a complete nutritional breakdown, as well as tips on ingredients and techniques that will keep you eating smart and eating well.



  • Each recipe includes a complete nutritional breakdown and tips and techniques to keep you eating right
  • Full color photography
  • Hardcover, 308 pages
  • Recipes cover every meal and craving






Customer Reviews ::




Great ways to cook healthier without even trying - SCL -
I saw Ellie Krieger on a Food Network prograqm while I was waiting to get my car serviced, ran home and searched her website and then this cookbook. I love it. Her approach to healthier eating is sensible, not drastic. Her recipes are easy to follow and very flavorful. The book itself is easy to read with lovely color pictures. We haven't been disappointed with any of her recipes. The only "issue" I have is that her definition of the size of a single portion is a bit smaller than what my husband and I consider a single portion. But we don't go by the calories. We like the approach to cooking which I am adapting generally to my cooking.



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Monday, 30 August 2010

The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life

The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life








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LOSE WEIGHT, STAY FIT, AND FEEL GREAT WHILE EATING SOME OF THE MOST DELICIOUS AND HEALTHIEST FOOD ON EARTH.

Renowned for its dazzling beauty and delectable cuisine, the Mediterranean island of Sicily has historically one of the healthiest diets in the world. Recent studies show that this eating style can reduce the risk of developing Parkinson's disease, Alzheimer's, diabetes, and depression, and that it can even increase fertility rates! Now all the succulent flavors and myriad benefits of Sicilian cooking are yours to savor in the very first weight-loss program that will not only help you effortlessly shed unwanted pounds but will become a prescription for a lifetime of nourishing, palate-pleasing fare.

Created by respected physician Dr. Angelo Acquista, who has successful counseled his patients on weight management for years, The Mediterranean Prescription starts with a two-week weight-loss stage that includes simple, delectable recipes to help you lose eight to ten pounds right away. Still convinced that all diets leave you feeling deprived? Imagine eating Baked Zucchini with Eggplant and Tomatoes, Sweet-and-Sour Red Snapper, Chicken Cacciatore, Pasta Fagioli, and Baked Onions. Dr. Acquista culled his Sicilian mother’s recipe box for the most mouthwatering recipes–plus he includes meals from famous chefs at top Italian restaurants, such as Cipriani and Serafina. If you follow these lifestyle-changing suggestions, you will enjoy

• long-term success: Eat the foods you love and enjoy–bread, pasta, and all your favorite Italian dishes–while adopting healthier eating habits.
• no more addictions: A two-week “tough love” stage helps you kick the habit of sugar, junk food, and preservatives.
• zero deprivation: The Sicilian way of cooking and combining foods means less snacking in between meals, and less temptation to fill up on desserts.
• family-friendly recipes: Children will love and benefit from the dishes as well, so you can share the good eating and the good health.

Plus you’ll find vital information on how being overweight affects each part of your body, including the skin, brain, heart, liver, joints, back, and breasts.

Most people don’t realize that many of their health problems derive from unhealthful weight. Discover the Sicilian secret to a happy life. Capture a pleasurable way of eating that will bring all the blessings and bounty of the Mediterranean to your table, to your life, and to your health!


  • ISBN13: 9780345479242
  • Condition: New
  • Notes: 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 ::




The Mediterranean Prescripton - Cheryl - USA
This book is well written, easy to follow and has great recipes. My opinion, after trying this diet is that it works, with a sensable exercise plan and this diet weight loss is easy, your always full and the flavors are enjoyable. I feel so much better since using this prescription.



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Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)

Molecular Gastronomy: Exploring the Science of Flavor (Arts and Traditions of the Table: Perspectives on Culinary History)








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Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike.

Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.




  • ISBN13: 9780231133135
  • Condition: New
  • Notes: 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 ::




A Letdown - Brian LeBaron - New Orleans, LA, United States
I had very high hopes for this book. I thought it was going to be a great read for someone who is well versed in science and wants to learn more about cooking methods. I was wrong.

I have a not insignificant number of problems with the book, which I'll go through rather quickly. First, I could tell as early as the introduction that something was off about the writing. I don't know how the book read in its original French, but this is one of the most awkward translations I've ever seen. Nothing screams out at you - there aren't typos, grammatical errors, or incomplete sentences. It's the style. This book completely lacks a writer's style. I suspect it may have been translated rather literally by a person who was not an established English writer, but by someone who could indeed write in English. There is absolutely no flow - not only from chapter to chapter (it is important to note that there are 100 chapters in this book, for an average of 3 pages per chapter), but also not from the beginning of one chapter to the end of it, nor even from the beginning of some paragraphs to their ends. All of the words are on the page and all of the thoughts are there, but they are not strung together well at all. While I wouldn't describe it as 'incoherent,' it is painful to follow. There is rarely, if ever, any coherence from one chapter to another for more than two or [if ever] three at a time. The progression is not at all natural and seems entirely arbitrary. Each chapter barely covers anything - as I said, they are only two to three pages each. How much can you say in so little space, especially when the chapter following it is on a different topic entirely?

The other thing that bothers me is the science. It should be said that I am a scientist by trade and training, and a lover of food and writing by hobby. As someone who reads and produces scientific research, I can say that the author of this book is not such a person. What he appears to have done is found 100 'interesting' articles about food and cooking, and then summarized each article in its own three page chapter. The original research is at best only mentioned vaguely, though the end of the book does have a 9 page 'Further Reading' section (in alphabetical order) which I suspect is actually his 'References' section (I do not care enough to check, especially since it is not even broken up into the 'four parts' of the book). It is very apparent by the summaries of the research that the author (or, perhaps the translator - I don't know how one could tell the difference) did not really understand what he was reading. One particular blurb about 'the alpha subunit of G proteins' strongly reeked of someone who was parroting words he didn't understand (because G-Protein Coupled Receptors are something I do I understand by nature of my work). In almost all of these summaries, the author will throw out terms and phrases such as "a truncated form of a neuronal protein known as a metabotropic glutamate receptor, or mGluR4" (page 98 for the curious) and will absolutely avoid explaining what any of that means, including why a truncated protein is significant, why the protein is 'neuronal,' or what a metabotropic receptor is. If he were a scientist, he would display some sort of adeptness with the terms, and the scientific audience would know what he is talking about. He isn't, though, and phrases like that leave me a bit puzzled even though I know exactly what the fancy words mean. He has therefore completely missed the mark on his audience, the layman. In the rare occasion where he does try to define a scientific term like that, he will use something resembling a textbook definition. The problem with this lies in that the description has you looking up more terms than the original point in question did. The appropriate method for description of these terms is analogy, not denotation. Analogies would help the audience understand what is important and why it is important. Unfortunately, the book has none of these, and is comparable to a magician distracting you with his left hand while he prepares the next magic trick in his right (see what I did there? Analogy).

Finally, for a book about food and cooking, it MUST be said that there are ZERO recipes in the book. There are not even SUGGESTIONS of recipes. There is plenty of 'proteins denature at X temperature,' but there is absolutely no incentive to cook. Science is a wonderful thing, really. But why write a book about cooking without actually doing anything about it? If you want science in your kitchen, read Robert Wolke's Einstein books. They didn't blow my mind, but they are more interesting, better written, more practical, and they even manage to squeeze some recipes in regarding the science in the book! Barham's Science of Cooking, though bland, is better than this book and again at least it has both SCIENCE and COOKING. If you are interested in baking, Reinhart's Bread Baker's Apprentice has much to teach you about bread, enzymes, etc. (though it is not strictly a science book). And finally, Alton Brown is always more accessible and more interesting than this book could ever hope to be, even though his stuff is a little goofy sometimes.

I think that covers most of my problems with the book. Cliff's Notes: It was not scientific, it didn't make me want to cook, didn't go in depth on any topics, didn't display mastery or even comprehension of most topics covered, was hard to follow, and was not unified in theme.

When I find a really good book on science and cooking, I'll let you know.



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Five tips for a perfect food steaming

I like to cook and enjoy eating. Most people think food is tasty and undamped boring, but I like to steam my food and the kitchen will surprise you that I have no cooking oil in mine. The specialty of vapors is refreshing, smokeless (easy to clean the kitchen) and the most important part is the original flavor of the food stored.

one is steaming or frying without frying, stir, and requires no oil. SoIngredients should be fresh for steaming. Apart from the original sweetness of steamed food is preserved because the food does not come into contact with water, with plenty. There are four basic types of smoke are pure steam, vapor-coated, braising and boiling dry steam.

Pure steam - This is the easiest way to steaming. marinade ingredients with the seasoning and transfer to the wok and steam.

Coat steaming - Cut foods into small piecesCoat, with special flour (corn flour) and a mode of transportation in the wok and steam.

Steam Cleaning - Blanch ingredients with boiling water and remove from the boiling water. Drain water and add spices. Ingredients (a dish) and then transferred to the wok with a clean cloth and steam.

Steamed - Cook the ingredients of soft or pureed and transfer to the wok and steam.

Now we see the five easy tips from food steaming -

First Placeingredients in the wok and only when the water begins to boil.
According Keep enough water to steam, and preferably keep the water one inch below the pot smoking.
Third Go to boil lower the heat when the water begins to take steam in a wok.
Fourth Avoiding dripping water drops on food when you lift the lid.
Lift the lid of the fifth heat, allow the waste heat steam briefly ingredients.

Sunday, 29 August 2010

Soul food cooking - 3 Questions

Soul Food recipes are cost, made a quick return in the minds of people eager to find food, their ability to bar. I receive many questions every day as the best methods for cooking delicious meals that are healthy and love your kids won 't leave on their plates.

Here are the three most frequent question about Soul Food cooking techniques.

First What is the best way to cook the fish, if you have health problems that tastegood?

If you're worried about health in order to avoid the deep fat frying fish. Try oven roasting or baking instead of frying or pan with cooking spray. Be careful not to overcook the fish, causing them to dry out and lose nutrients. We try to eat freshwater fish such as salmon, cod and haddock and avoid the cheaper fish such as catfish, pike and mullet.

I love Soul Food Desserts second, what is the best for a beginner to start?

The bestSweet is a beautiful cobbler in my opinion. For example, peach, apple or berry cobbler. Most people her love and make it easily. For example, have few ingredients and is available through the crust of frozen or ready. All you need is the recipe for the filling and bake for 30-40 minutes or until crust is golden. Quick and easy.

My third biggest problem is how to season food properly. What is the trick?

The secretthe season is proper to add a bit 'at a time and taste. You can always add more, do not get impatient and season. If in doubt, ask for a second or third opinion before serving.

Plenty

Plenty








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Customer Reviews ::




Plenty by Yotam Ottolenghi - Mrs. S. Bates -
Delicious!..... photos are enticing and the recipes are a basis to explore vegetarian cuisine...... and if you've ever seen/eaten at his delis/restaurant in London, this is a plus!



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Saturday, 28 August 2010

Cooking with stainless steel pots

Many people have problems with cooking utensils made of stainless steel. What temperature should I cook? Why eat my stay? When you've never used stainless steel cookware, which is understandable. If you compare the way, the kitchen is another SS media. High quality stainless steel cookware is a sandwich of SS inside and out, either aluminum or copper core. This core is to distribute heat quickly and uniformly throughout theCookware. Muti-layer stainless steel cookware can be up to 12 layers, a central location, if you have a high old chef is a layer of steel. This layer is the magnetism of a cooking surface conductive to his best work. Another advantage is the heat, multi-layered stainless steel cookware is heavy and the heat will last longer. The pots are full heating elements in the herd, so you have no loss of heat transfer.

Now the first question, whatTemperatures to cook? With stainless steel cookware you want to cook over low heat to med, and you need to preheat your cookware. Never cook on high flame, even if you need to start cooking, and slowly increase temperature to med. to a boil. I read too many articles of this state, "Just a cook." Resist the temptation.

The second question is quite difficult. In stainless steel cookware, food is always the first floor, but if you cook withoutmoving around, food, especially meat, the lever. If this happens, a thin crust of caramel crust, this version is actually the food from the plate. How do you get food up to this point? It is necessary to preheat the pans. To test the temperature, touch the top of the pan with your palm when it is hot, OK, if it is hot, remove from heat and let cool Slightly. Now you have reached the optimal temperature, you can add a little 'oil to yourpan, just enough to thin layer of butter or if you prefer. Add your food, you should get sizzle when it hits the pan, croaks when your heat is too high. Cook until desired doneness and turn it over to fry other side. At the end, you must exit to the right without any problems. If you are cooking steaks or chops, small pieces can make a good pan sauce or gravy, if you want one. stainless steel cookware savesEnergy and get more energy from food.

Cooking Light: Light and Easy Cookbook: 330 Quick Healthy Recipes

Cooking Light: Light and Easy Cookbook: 330 Quick Healthy Recipes








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Customer Reviews ::




Daughter-in-law Loves this book - Margot Peter - Florida
I bought this for my daughter-in-law and she dived into it the minute she opened the package! I looked at it a little and found it a great book too!



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Busy People's Low-Carb Cookbook (Busy People Cookbooks)

Busy People's Low-Carb Cookbook (Busy People Cookbooks)








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Busy People's Low Carb Cookbook is the answer for everyone who wants to embrace the low-carb lifestyle but still wants enough variety to stay on the program and keep everyone happy!

Dawn Hall takes low carb beyond steak and broccoli and bacon and eggs to a full line of dishes for every meal. From creative egg casseroles for breakfast to an elegant and easy dinner perfect for company, this is the cookbook to make low-carb livable.

Using her signature 7 ingredients or less and 30 minutes or less preparation plan, Hall meets the needs of every time-stressed cook concerned with feeding a hungry family, and watching their waistlines.










Customer Reviews ::




Sheryl - Sheryl Campbell - Fairbanks
I bought this book because my husband and I are having trouble losing weight as we get older and I wanted to try this cookbook out. I had bought the Busy People's Crockpot Cookbook and had success with the recipes.



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Friday, 27 August 2010

Vegan in 30 Days: Get Healthy. Save the World.

Vegan in 30 Days: Get Healthy. Save the World.








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If you want to....
lose weight
prevent or reverse disease
have tons of energy
end unethical animal husbandry
drastically reduce your carbon footprint on the earth...
then a vegan diet is right for you.

Vegan in 30 Days will make sure that you reach your goal of becoming vegan in a healthful, fun, and successful way. Filled with incredible insight and dozens of practical tips, this book is a complete resource for making the transition to a vegan diet.

Included are over a dozen starter recipes of flavorful, easy-to-make dishes. Weekly assignments keep you actively involved in the process and lists of resources help keep you motivated. Guidelines for social engagements, i.e. hosting or attending a dinner party or eating out in restaurants, show how to make others aware of your diet without offending them and their dietary preferences.

Emphasis is placed on wholesome, unprocessed foods. This is not a book for junk food vegans. Also included are simple cleanses to help remove toxins from your body and reduce cravings. This transition can be complete in 30 days or each phase can take 30 days ~whatever is the most comfortable for you. The end result is that you'll feel healthier and feel good about your impact on the planet. All the while discovering and enjoying a satisfying and delicious variety of food.










Customer Reviews ::




Not enough depth - F. Young -
This book doesn't go deep enough to truly be helpful. It gives you something to do each day for 30 days, and at the end of it you are supposedly vegan. A lot of the steps weren't really doing anything at all. This book doesn't address (as all vegan books seem to overlook) the aspect of how hard a vegan diet is to stick to, even if you really want to be vegan. It's as though they don't want to admit that it is hard to stick to, because they're afraid it will make veganism look bad. I bought this book hoping it would address that issue - that becoming vegan can be hard for some, so here's how to make the transition. It did so only in a superficial manner. Wasn't helpful at all and the two recipes I tried from the back of the book were gross. Waste of money unfortunately.



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Backyard BBQ: The Art of Smokology

Backyard BBQ: The Art of Smokology








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BACKYARD BBQ The Art of Smokology is in it's Fourth Printing This book covers all the barbecue basics of Backyard Smoking, as taught in Chef McPeake's barbecue classes. Hence the name: The Art of Smokology. From starting your fire, to buying, selecting, trimming and smoking meats. Also chapters covering terms, rub making, sauce making, brining and the proper procedures for smoking seafood.
Plus some of his favorite recipes like: Hell Fire Brisket , Sweet & Spicy Cherry Ribs, Duck Pastrami, Oriental Smoked Porkloin, Twice Smoked Pulled Pork, Take Your Breath BBQ Sauce, Passion BBQ Sauce, Mustard & Pepper Spiced Beef Tenderloin, Honey Maple Brine for Salmon, Honey Marinated Lobster Tails, Coconut Curried Scallops, Margarita Mop for Chicken,
Nawlins' Butter Mop, Warm Jalapeno Corn Relish, Gazpacho Salsa, Zesty Backyard Baked Beans, Wisconsin Cheddar Potato Salad Jambalaya Rice
............and much more! No stone is left unturn in this book








Customer Reviews ::







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How useful is cooking your food for dogs or cats?

first thing to remember in mind when cooking for your pet is the simple truth that you do not cook for a person, animal to be cooked - seem so obviously the one, many pet owners treat their pets as if when they were children.

Dogs, cats and people have different nutritional needs and some foods that are good for you can be dangerous for them - we must take this into account.

Some owners of companion animals start feeding at homeCooked food, because they find that their pets too interested in the food business do not offer. Finally, they find themselves trapped as the animal does not eat commercially prepared food cooking hours and now represents 100% of daily intake of the animal. these cases, involvement in the establishment of a diet commonly used in the budget in May-PET, the only way to provide a balanced diet.

In some European countrieshomemade food supply already is estimated that 35% of cats with 60% calorie intake. When the animal receives more than half their daily calories from the table, then the diet must be formulated nutrient intake of good and avoid the dangers of obesity or other health problems.

In fact, it is up to you and the ingredients in your hand, but a good guide to follow, in view of the vet John Burns of Burns Pet Nutrition, therecommends the following proportions of a homemade diet for dogs

03:01 RD volume cooked brown rice

03:01 RD volume of meat (this should be changed regularly with chicken, fish, lamb, beef)

03:01 RD vegetables volume varies again with the roots and greens, some seaweed (containing dried or fresh)

John Burns added: "I have less experience of use of home cooking for cats, but cats generally need a higher level of protein and less carbohydrates.

"This couldobtained by increasing the portion of meat to 50% with rice and vegetable portions of 25%. Again, except for some algae has been added, will provide trace elements. "

Cats have very specific requirements for meat and can not exist without some essential amino acids, only in the flesh. Thus a vegetarian diet for a cat is not really. The amount of liver can feed your cat to avoid (excessive Vitamin A) and make sure the fish (food regularly to cook raw fish apparently leada vitamin B)

A pair of good food are among

Vegetables - green vegetables are a good way to boost your dogs immune system, you can feed them raw or cooked. raw carrots make a healthy pleasure. Vegetables may be better for dogs of fruit. Potatoes should be cooked and mashed potatoes is a suitable ingredient for cooking at home.

Fruit - in the dogs were flushed wild and manna digest the remains of fruit eaten fruitfrom other animals when they pick up the carcass, so give your dog the result is not surprising as it may seem. Fresh fruit is rich in antioxidants, vitamins and all sorts of other healthy nutrients, so it is to keep your dog in top form in size. Some fruits are quite acidic (and sugar) and maybe not good for dogs with skin or digestive disorders.

Grains - Rice and preferably brown rice is generally recommended, but make sure it is cooked so well thatYour pet can get the highest quality.

Meat and fish - Vary the protein that is positioned, so a good selection of amino acids is provided. Fish, especially oily varieties are a good source of Omega 3 and 6 oils.

Yogurt - this is a great source of protein, calcium and vitamins and is especially good for dogs with diarrhea due to probiotics it contains.

Ricotta - another surprisingly healthy dairy foods which is great forgrowing puppies and lactating bitches.

- Can food yeast supplement sold at health food stores or chemists and is full of nutrients and vitamins. You only need about 1 / 2 teaspoon per day for use with the recipes.

A couple of things to avoid

There are 'no' when you select the ingredients for the home. Kitchen few veterinary surgeons prefer to order the following foods, or at least prudent, we recommend feeding largeQuantity:

Mushrooms are best to avoid, as some dogs are not well tolerated and fungi can cause serious toxicity.

Chocolate: Chocolate contains theobromine. Theobromine is similar compound caffeine stimulates the heart and nervous system. In dogs, poison that can occur with death from heart failure. Cats can not metabolize the chocolate in the same way as dogs, but they are also at risk.

Onions (and garlic) OK in small quantitiesbut beware. blood problems can include anemia.

cow's milk: the dogs with most other mammals, losing cats and, to varying degrees, their ability to digest lactose (milk) with age, because the activity increases with age enzyme lactase

Macadamia Nuts: The toxic compound is unknown, but the effects of macadamia nuts to cause musculoskeletal problems. Dogs develop a tremor of skeletal muscles and weakness or paralysis of hind limbs.affected dogs are often not able to lift themselves and are desperate, gasping in the rule. Some affected dogs have swollen limbs and show pain when the limbs are manipulated.

Tomatoes: ripe tomato, a small amount is likely to cause problems, but all the green tomatoes can cause stomach upsets, so it is best to avoid them.

Grapes: The ASCPA (Animal Poison Control Center in the U.S.) has recently published information to know before, indicating the toxicity of raisins and dogs, they (notLike a cat to avoid influence yet, but I guess they eat anyway). Eat only a handful of raisins and grapes has been shown to cause kidney failure.

Fatty foods: Very fatty foods can lead to problems such as pancreatitis. The pancreas releases enzymes to digest food. Pancreatitis is a painful inflammatory condition related to food intake of fatty acids.

You should be aware that it has always been a voiceargue that home cooking is the best way to power. Here is a quote from the book Veterinary Association Canadian pet food, 'a common sense guide to Feeding your dog or cat:

"Why are homemade diets are not recommended? Homemade diets are not recommended, because chances are that all the necessary nutrients or the correct proportions are not available in a set. Be not correct preparation and cooking can also the reduction of certain nutrients and resultdeficient diet. How good are homemade diets usually more expensive to produce, without a better diet. "

Thursday, 26 August 2010

Increase the life of your cooking oil - microfiltration

With the jump in cooking technology, there was food were major improvements to the way in which it was prepared. One of the primary objectives of most food companies have tried to reach production, is the consistency in the food. With oil filter too easily available and most of the companies with these foods with standards developed that are more easily achieved.

Oil filtrationTechnology

filtration process and to clean the cooking oil is around for a bit ', but the technology has reached a point where the oil ninety-nine percent can be cleaned up in. When food is cooked, there is plenty of oil left the oil sediment fall tiny particles in the oil to flow into this rancid smell and the color change. This affects the food is cooked in a fryingsuccessive generations, as these tiny particles tend to stick to the scent of fresh food is cooked, color and flavor.

Cooking oil filter that is not carried out mechanically between the field of frying oil through a series of filters that trap smaller particles and clean oil forever. The filter then pump the oil back into the pan range to provide cooking oil which was separated clearly from fine particles. The result is friedThis appearance, smell and taste good.

The advantages of using an oil filter

Any cooking oil is now evidence that the food freshly cooked in its capacity as a food that is ready, used cooking oil to buy food, the Federal Republic of Yugoslavia. As mentioned earlier, the advantage of using a first oil filter to clean is the food, the quality is in the best restaurants and foodProduction are proud of the consistency of the food they produce. Now, cooking oil filter is easily accessible, this consistency can be maintained by all.

Next there is a lot 'of wasted time to change the oil in the pan area. This is because the cook has to rank at a point where it is simply useless, it must be replaced. Replacement of petroleum oil lease is so cool that can be processed, this meansEmptying the range, the cleaning of the series, and finally replaced the old with the new oil. Edible Oil Filtration System Continuously clean from an oil increases the life of the frying pan into the range of up to five times. This means that the beef industry can now be used continuously for five times more.

There is also a huge cost advantage here because the beef with more bandwidth and ever-changing food, more. This revenue also increasedis the creation of win. There is also a further increase in the amount of money saved, which is due to fewer oil changes. With oil changed five times less, there is a savings of five times the money spent on cooking oil.

Salting your meat for better taste

Salting food in a mixture of salt water before cooking adds flavor, moisture and reduces cooking time.

If you like the sound of this you have to get the elements right.

Salting food is an ancient process of food preservation. Strong concentrations of salt, canned meat for long sea voyages and military campaigns before the days of the cold.

The use of small amounts of salt, mixed with other spices and herbs,Salts can improve the corresponding level of taste in the flesh.

The curing process is very simple, but it is a bit 'planning;


Depending on the size of what you want to brine may take up to 24 hours longer.
If you are salts of all poultry will be an additional 6-12 hours between the salt and cooking.
If you want the poultry skin a golden crisp, you drain in the refrigerator for several hours afterRemove from brine, so that the meat can absorb moisture from the skin.

The most basic brine is about 1 cup of salt (not iodized) to 4 liters (1 gallon) of water.

Another possibility, this concentration is measured with a raw egg. The ideal brine has enough salt to float a raw egg.

You need enough salt to completely submerge the meat.

What should you brine? Virtually anything you want.


Poultry profits regardless of saltsThey plan how to cook.
roasts and racks of ribs be improved if in brine before cooking.
smoke all that is best to plan even if only in brine. But this is not only a great tip barbecue, but a good idea for meat, whether you smoke grill, roast or fry.

So, make your brine;


The brine typically is made of 1 cup salt to 4 liters (1 gallon) of water. Start determining the quantity of liquid is necessary.
Take the meatYou plan to brine and place in container, you want to use, and fill the remaining space with water, counting the number of gallons poured into
work of plastic containers, stainless steel bowls, resealable bag, dish or non-corrosive materials.
Once you know how much liquid to begin by boiling 2 cups water per cup of salt you need is required.
As soon as the salt (and sugar if you plan on cooking with sugar) and stir to be resolved.
Add spices and otherHerbs and combine with the remaining liquid in the container.
The brine must always be at room temperature or cool before adding the meat. You do not want the pickle to cook the meat.
Now you can add other ingredients such as cutting salt or fruit juices.

The Sun


Submerge meat in brine. You can make a plate or other heavy object to keep it.
It 'important that no part of the meat are exposed to air. The salt water kills bacteria and maintainthe meat from spoiling, but does not work if a part is exposed flesh.
Meat brine for about two hours per kilogram in the refrigerator. It 'important that everything must be kept cold. The exact amount of time will vary, of course.
Lighter meats such as poultry or seafood should not until thick as pig meat in brine.

Use the table below to find an idea of salting times.

Salting Times;


Fish and seafood - 30 minutes
Chicken pieces (1-2kg) and SmallBirds (quail, etc.) - 1 to 2 hours
Whole chicken (2-3 kg) - 4 to 5 hours
Total Turkey (6-7kg) - 12 to 18 hours
Pork tenderloin (or filet) - 12 hours

And then ...

Once the meat is removed correctly in brine. No need to rinse when you were with a concentration of salt in brine, or if there is a visible layer of salt on the surface. Otherwise, you can directly meat on the grill, smoker or oven.

poultry is the exception. Abrown crispy skin whole animals should be removed from the brine, wrapped in foil or plastic in the refrigerator overnight or for at least 12 hours.

Now you have a full Briner, it's time to let your imagination run amok.

Here are some possibilities to explore;


You can replace some or all of the water with whatever you want. Wine, beer, fruit juices, vinegar ....
If the brine very acidic (like vinegar or fruit juice Lot), reducing the time of saltingabout 30% -50%, as the meat can go is unclear.
Try pieces of fruit and / or veges, like a stock - onion is a common example.
Herbs and spices - there's a world of possibilities.
You can use the brine with the addition of sugar will sweeten.
M sodium nitrate or saltpeter someone recommends that the darker pink color of meat is kept - I do not know because of health problems several nitrates.

That's it - you know everything there is to know about brine. Gofor them!

Tips for Cooking Cheap

These days, with time and technology are always a higher level which are updated technologies to solve things much faster, more convenient and more accurate with the results expected. The high-tech stuff Tara also used in cooking food. In fact, we are now almost all of these innovative cooking techniques with high-tech kitchen equipment-high.

Cooking food is an important part inlives of people because everyone needs to eat and do in the situation before you have to boil first. There are many places associated with the dining area that Cook food faster and easier, because they are foods with the help of modern way of cooking. Fast Food Restaurants gas stoves, electric ovens, ovens, microwaves, etc. Just because these types of the eateries that have their meals at prices higher than the foods that Cook at home. The reason that gasoline stove fuel is expensive, which uses also uses electric heaters that power to use the expensive and uses, stoves and ovens Real also uses short wave in progress. Then all are expensive, so it's a wise choice if your kitchen with the comfort of your kitchen.

However, it is cheaper and faster to do with these types of method up-to-date> Cooking, where is expensive though. There are also people, and prefer the traditional method of cooking food by selling organic, hardwood, Shush avocado leaves, and the ovens are made of clay or rubble. However, this thing is not appropriate since it produces smoke that can irritate the eyes.

With this conventional way of cooking foods, especially, do not need fuel and electricitybefore cooking. This particular method of cooking food is efficient and save money too cook with ingredients that are too expensive. Most people living in rural areas are the traditional methods of cooking meals can spend less money for their kitchen.

If you plan to own a restaurant, you can choose? The standard way of cooking or update method of preparing food.This is determined by you, if you choose foods that have these costs for appliances, Which could double the person then you are obliged to enjoy delicious dishes from your own dear as well but many customers are ready to consume a reduced cost.

Wednesday, 25 August 2010

Traditional Maori hangi

There is no other preparation technique anywhere in the world quite like a hangi. A hangi 'traditional method of New Zealand U-cooked. The method dates back to early settlers and Maori still taste used in these modern times Because of the incomparable gives food. As a hangi is done is undoubtedly unique. The entire process can take easily take almost a full day.

Most peoplehangi food taste bear witness to enjoy the absolute uniqueness of it makes the food. essentially an underground, the meal is cooked completely underground. That's right, you read correctly. The food is buried in your back garden, where it cooks slowly for several hours until the end. If you ever travel in your life in New Zealand to experience a hangi is a must. If you travel to New Zealand, even without a hangi meal,can not honestly say that you were here. The following paragraphs summarize some of the most important hangi start to finish. It 'called a better understanding of what is actually involved and how much effort goes into preparing and cooking a hangi.

First step is the rock is a series of volcanic specific energy as a form of food to cook. Standard bricks are not usually good results particularly because it could crack and breakduring heat treatment. Needless to say this was one of the most important aspects of hangi without a high energy level in a consistent way the food is unlikely to be aa success. The second step is when the stones in the fire place and a number of hours to the point where it is heated warm light. The wood used can affect the taste of the hangi for good or evil. In New Zealand there are some unique types of wood fireare best for this task, particularly because it offers a unique smoky flavor. On the other hand, wood or plastic can be regarded as in wood hurt you or poison your hangi. The third step is to dig a hangi pit. Get as many friends as possible in this phase. The basket hangi can always be loaded before the fire with meat, seafood and veges sometimes be done with dessert. The construction of a shopping hangi is not as important as the size and shape ofbasket when it comes to boil carefully. The bottom of the basket is usually covered in food and cooking optimal stacked a special way in. Once the fire has done, is the responsibility of the stones must be laid in the tomb. It 'very important that this step especially as responsible as possible on the basis that the time the stones are made out of fire, the more heat it will lose. It 'obvious thatThis step is essential to ensure a well cooked hangi. Once this is done to move it immediately to the basket on the sizzling rocks. If the rack is placed should be quickly wrapped with several layers of damp cloth. The type of material used and the amount of material used here is very important, as is also the depth and placement of these pads around the basket and rocks. Once the cage was closed is the time to collect these bladesburied again and everything thoroughly, until it is well underground. Now that all the hard work there will be time to settle back and wait, enjoy a beer or two and after digging a few hours and with luck, if all this should be properly cooked.

hangi food is generally served as municipal smorgasboard. The food is usually placed on the kitchen table and help people in the same rule as he pleases. BOUNDARY Wonderful hanginormally pita bread and / or bread rewena. This information is not designed to be an in-depth guide by any means. If you own hangi there is much more specific information and facts you need and want with regard to your accessories, planning and timing. If any of these issues is the wrong hangar can potentially be a complete failure. So you can avoid the fish and chips is definitely better to find a more in depth, iffamiliar with the details of the activity.

Baby Food - Tips on baby food home cooking

baby food at home is better than ready-made baby formula available on the market? Trust the quality of canned food? If the frozen food safe for my child's health? Was reached with all these questions when the baby is approximately six months. There is an answer to go directly to all these questions. The opinion varies from country to country. In developed countries, people generally prefer the bins andFrozen. But in developing countries, people prefer homemade baby food for their children. There may be several reasons for the differences. What I mean is that the developing countries for food production are not popular because of its relatively low price and high quality.

Cooking Tips

If you decide to cook food for your child should take care of certain things. First you have to be carefulin terms of cleanliness and safety. Here are some precautions you should take note, while preparing meals for your child.

Wash hands with antibacterial soap before preparing food for children.
Cooking tools such as knives, peelers, and scissors, cutting board, dishes and other things that more than twenty minutes would be for use in the kitchen. This sterilize instruments and kitchen utensils.
Always make sure to wash thoroughly andclean fruit and vegetables that can be used to make food for the child.
If possible, use a wooden cutting board instead of a conventional plastic. It is noted that the elimination of bacteria in the plastic element is difficult.
Always wash hands with antibacterial soap before and after handling meat and poultry products.
Although it is best to avoid red to meet the children, some parents may try to do it. Boil red meat for twenty minutes,remove water and cook.
Cooking meat, fish and eggs should follow the same procedures to protect against harmful bacteria and viruses.

The food should be avoided for children

Avoid too much salt as the child's kidneys are not developed enough to handle and not too much salt.
raw honey should be avoided as it may contain harmful bacteria.
Raw milk should be avoided, the milk must be cooked for at least twenty minutes before hefor children.
Sugar should be avoided as much as possible because it causes tooth decay and obesity.

However, as the child grows, the immune system begins to develop and slow to start, it is normal for baby foods can.

Cooking With Less Iron: Easy-To-Prepare, Reasonably Priced Meals That Reduce the Amount of Iron in Your Diet

Cooking With Less Iron: Easy-To-Prepare, Reasonably Priced Meals That Reduce the Amount of Iron in Your Diet








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Product Details


Hemochromatosis is one of modern medicine's greatest oversights. An inherited metabolic iron disorder, it is most common in people of northern European descent and most prominent among Scotch-Irish. For people with metabolic iron disorders, controlling one's intake of iron contributes to wellness and the prevention of such chronic diseases as heart disease, diabetes, arthritis, liver disease, impotence, and depression.

Cooking With Less Iron is designed specifically for those who suffer from such iron disorders. It has chapters on appetizers, salads, fruits and vegetables, main courses (including casseroles), breads and muffins, and desserts.








Customer Reviews ::




Bye Bye Iron - Tom McWhorter - Houston, TX, US
I first bought this book for my wife since she has Hemachromatosis, after she got it and read it she wanted one for both of our sons that have the markers for the same affliction. This book could save or improve their lives.



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Tuesday, 24 August 2010

Everyday Harumi

Everyday Harumi








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Harumi Kurihara, Japan's most famous cookbook writer, selects her favorite ingredients and presents 70 new home-style recipes for you to make for family and friends.
In Everyday Harumi, Harumi Kurihara, Japan's most popular cookbook writer, selects her favorite foods and presents more than 60 new home-style recipes for you to make for family and friends. Harumi wants everyone to be able to make her recipes and she demonstrates how easy it is to cook Japanese food for every day occasions without needing to shop at specialist food stores.
Arranged by her favorite ingredients, Harumi presents recipes for soups, starters, snacks, party dishes, main courses and family feasts that are quick and simple to prepare, all presented in her effortless, down-to-earth and unpretentious approach to sylish living and eating. Every recipe is photographed and includes beautiful step by step advice that show key Japanese cooking techniques, such as chopping skills or how to serve rice. Texture and flavor are important to Japanese food and Harumi takes you through the basic sauces you can make at home and the staples you should have in your store cupboard.
Photographed by award-winning photographer Jason Lowe, this warm and approachable cookbook invites you to cook and share Japanese food in a simple and elegant style.
(2009)


  • ISBN13: 9781840915440
  • Condition: New
  • Notes: 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 ::




looovee this book! - Amy Haines -
LOVE this book! so beautiful and exciting and healthy and I could just go on and on with my excitement for this book!! I have also purchased her other cookbook and look forward to lots of cooking from that one too! She is awesome!!! BUY this book for sure!!!



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In the Green Kitchen: Techniques to Learn by Heart

In the Green Kitchen: Techniques to Learn by Heart








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Alice Waters has been a champion of the sustainable, local cooking movement for decades.  To Alice, good food is a right, not a privilege.  In the Green Kitchen presents her essential cooking techniques to be learned by heart plus more than 50 recipes—for delicious fresh, local, and seasonal meals—from Alice and her friends.  She demystifies the basics including steaming a vegetable, dressing a salad, simmering stock, filleting a fish, roasting a chicken, and making bread. An indispensable cookbook, she gives you everything you need to bring out the truest flavor that the best ingredients of the season have to offer.
 
Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King * Peggy Knickerbocker * Anna Lappé & Bryant Terry * Deborah Madison * Clodagh McKenna * Jean-Pierre Moullé * Joan Nathan * Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak * Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis * Poppy Tooker * Charlie Trotter * Jerôme Waag * Beth Wells


  • ISBN13: 9780307336804
  • Condition: New
  • Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed



Sample Recipes from In the Green Kitchen by Lidia Bastianich, David Chang, and Thomas Keller

Spaghettini with Garlic, Parsley & Olive Oil from Lidia Bastianich
2 servings

This dish of Lidia’s is what I make for supper when I return home tired and hungry after traveling. I like it very plain, with lots of parsley, but you could spice it up by adding a pinch of dried chile flakes or chopped anchovy, and serving it with grated cheese.

Salt
1/3 pound spaghettini
2 to 3 tablespoons olive oil
2 garlic cloves, peeled and thinly sliced
8 to 10 branches Italian parsley, stems removed, leaves chopped

Bring a generous pot of salted water to a boil over high heat, and stir in the spaghettini. Stir frequently and cook for 5 to 6 minutes, until tender but still firm.

Meanwhile, put the olive oil and garlic in a saucepan and heat gently until the garlic begins to sizzle and release its fragrance; take care that it does not brown or burn. Add the parsley to the pan along with 1/2 cup of the pasta water. When the pasta is cooked, use a skimmer to lift it out of the water and directly into the pan, or drain it, reserving some of the water, and then add to the pan. Toss the pasta and let it simmer briefly in the sauce to finish cooking and absorb the flavors; add more pasta water if needed to keep the pasta loose and saucy. Taste the pasta for salt, and add more if needed. Serve immediately in warm bowls.



Salt & Sugar Pickles from David Chang
4 servings

David makes these pickles to be enjoyed right after seasoning, while they are still vibrant and crunchy.

3 very large radishes
2 thin daikon radishes
2 thin-skinned cucumbers with few seeds
2 pounds seedless watermelon
1 teaspoon fine sea salt
1 teaspoon sugar

Prepare the vegetables and fruit and arrange in separate bowls; there should be about 1 1/2 cups of each kind. Halve the radishes and slice into thin wedges. Cut the daikon radishes crosswise into slices about 1/8 inch thick. Cut the cucumbers crosswise into slices about 1/4 inch thick. Remove the rind of the watermelon and cut the flesh into slices 1/2 inch thick and then into 2-inch wedges. In a small bowl, combine the salt and sugar, and sprinkle 1/2 teaspoon of the mixture over each vegetable and the watermelon and toss. Let the pickles stand for 5 to 10 minutes, arrange separately on a platter, and serve immediately.



One-Pot Roast Chicken from Thomas Keller
4 servings

One 3-pound chicken
Salt and fresh-ground black pepper
3 potatoes, peeled and thickly sliced
2 carrots, peeled and thickly sliced
2 onions, peeled and quartered
2 celery stalks, thickly sliced
4 large shallots, peeled
Fennel, squash, turnips, parsnips, or other vegetables (optional)
2 bay leaves
2 or 3 thyme sprigs
2 to 3 tablespoons butter

First prepare the chicken. To remove the wishbone at the top of the breast, use a small knife to scrape along the bone to expose it, then insert the knife and run it along the bone, separating it from the flesh. Use your fingers to loosen it further, grasp the tip of the wishbone, and pull it out. Tuck the wing tips back and under the neck.

Tying the chicken plumps the breast up and brings the legs into position for even roasting. Cut a length of cotton string. With the chicken on its back, slip the string under the tail and bring the ends up over the legs to form a figure eight. Loop over the end of each leg and draw the string tight to bring the legs together. Draw the string back under the legs and wings on either side of the neck. Pull tight, wrap one end around the neck, and tie off the two ends. Salt the chicken evenly all around. Coarse salt has a good texture of large grains that makes it easy to calibrate how much salt you’re putting on the chicken; sprinkle it from up high, so that it falls like snow. Season liberally with fresh-ground pepper.

Preheat the oven to 375°F, put all the vegetables and herbs together in the bottom of a large, heavy ovenproof pot, and season with salt and pepper. Set the chicken on top, dot with the butter, and roast uncovered for 45 to 60 minutes (or longer), depending on the size of the chicken. It is done when the leg joint is pierced with a knife and the juices run clear, not pink.

Let the chicken rest for a few minutes before carving and serve family-style with all the caramelized vegetables and juices from the pot on a platter and the chicken pieces on top.






Customer Reviews ::




Recipes basic. Concepts refreshing. - Kimberly Young -
The recipes in the book are pretty basic but would be excellent for a new cook. I really like that sophisticated tools and techniques are not required. The concepts of the book are refreshing. Use the best ingredients available and enjoy the authentic flavors. The pictures are great and the writing is soulful. I cook a lot and really enjoyed reading this one.



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Monday, 23 August 2010

Chinese Food History and Chinese food cooking

Chinese culture is the oldest continuous civilizations in the world and all eras, as well as famine have contributed to shaping the character of the kitchen An important aspect of Chinese culture - the Chinese recipes, Chinese. During the prosperous years it was always a class that had more than enough time and money to devote to the collection of culinary delights shot by their employees. It was the legendary multi-course banquets and parties.

ToOn the other hand, many times through the history of China, floods, droughts and other natural disasters have destroyed crops and devastated a country. Need and necessity forced to look for people who use and new sources of food. Today, the Chinese experts in the manufacture of these exotic objects, such as eels, frogs and snakes, as well as the use of all the edible parts of plants and animals. When thoroughly cleaned, properly prepared and cooked with the right seasonings, language, brain, and rootsThe flowers taste delicious!

A popular method of Chinese cooking - stir fry - could fuel shortages were the result of the efforts to chronic Cook with a minimum of fuel times. Food, slices cut into small pieces or move quickly in hot oil a bit ' More than a few minutes of intense heat. foodstuffs heated in this way has consolidated its natural juices retained, while the color, texture and taste. It is also very nutritious.

Dairyare virtually unknown in the Chinese food from cattle more profitably used as draft animals in the past. So the most important sources of meat and poultry, pigs were fed lightly on food and food scraps. They also take up less space, so that most of the agricultural area could be dedicated to the cultivation of cereals, which could certainly be more people than any number of cattle in the same high feed!

A bit 'of Indian food cooking

Indian cuisine is considered one of the more exotic dishes but tasteful in the world. If you are looking for something different, then Indian foods are a must try. The flavors are so rich and the spices are so intense. No wonder why all kinds of people, if brought in a Western or Eastern culture, especially in Indian cuisine.

Unfortunately, instead of its Indian food recipes at home, would have preferred that some restaurants Indian cuisine. Why? More often than not, they thought, in line to create the best tasting Indian food recipes, you have all the local spices from India. Apart from the fact that many people also thought that, to free the Indian taste real food and taste, are the many hours of hard work in preparation of the ingredients of A, it should be.

But the truth of the matter is, the kitchen is as simple as your Indian> Your favorite Italian recipes. You fans are not an expert in the kitchen or hardcore Indian food. The ingredients and spices that you need to make delicious Indian recipes is actually at hand. You always find an alternative to the exotic Indian taste for life, while you get the same Oomph simultaneously.

To create the recipes of Indian cuisine right in your home, make sure you have the basic ingredients thatare indispensable in Indian cooking. One of the basic ingredients of Indian cooking is the red onion. Be sure to always add an onion in your kitchen, the joy of living this way in your Indian recipes. Besides this, you must also three G's important when cooking Indian food. This includes ginger, garlic, chilli and the Greens. You can also coriander, popularly known as coriander leaves. These are the basic ingredientsTo help begin the process with its Indian food.

But, of course, most of which are more Indian spices in your kitchen. So be easy to forget that India is a joy to live, do not include fresh red chili, like chili powder. There are also those that use garam masala to create authentic Indian recipes as well. It is a combination of various spices like cumin, black pepper, coriander, cinnamon, cloves, cardamom e.

You see, Indian foodEating is not as difficult as long as you have the right backyard of spices, the request can be made easily on the market or can be planted in your.

Giada's Kitchen: New Italian Favorites

Giada's Kitchen: New Italian Favorites








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Giada's Kitchen, New Italian Favorites By Giada De Laurentiis"SheÆs taught us every facet of Italian cookingùfrom traditional and regional to seasonal and contemporary. She even made us fall in love with pasta again by opening us up to lighter, healthier


  • ISBN13: 9780307346599
  • Condition: New
  • Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed



Book Description
She's taught us every facet of Italian cooking--from traditional and regional to seasonal and contemporary. She even made us fall in love with pasta again by opening us up to lighter, healthier versions that don’t weigh us down. Now the Food Network star and bestselling author of Everyday Pasta, Giada De Laurentiis, takes us down a new path, sharing her love of food with clean, vibrant, simple flavors and bursts of bright colors that look as beautiful on the plate as they are delicious.

Yes, you will still find those fabulous recipes she remembers so fondly from family meals, but you'll also find updated twists on classic trattoria favorites--California-inflected, hearty but not overwhelming, and with the perfect balance of healthfulness and terrific flavor. Wouldn’t you love a faster, lighter take on osso buco (here made with turkey instead of veal), a salad with real substance (like one of cantaloupe, red onion, and walnuts), and fish that gets an Italian makeover by way of lots of fresh veggies and accents such as fennel and grapefruit salsa? And let’s not forget dessert. After all, what’s not to adore about little doughnuts dipped in chocolate sauce?

Ranging from soups and snacks to easy entres and elegant dinner-party fare, Giada's recipes are perfect for any day of the week. And for the first time, she includes a full section of dishes that the little ones will love making as much as they love eating (like mini chicken meatballs). With something to please everyone at your table, Giada’s Kitchen deliciously demonstrates why Giada De Laurentiis has become America's best-loved Italian cook.

Italy meets California in Giada De Laurentiis’s collection of 100 new recipes. She focuses on fresh ingredients, simple preparation, and bright flavors. Anyone who wants to indulge in the pleasures of Italian food without feeling weighed down will find inspiration for delicious, hearty yet healthy weekday meals. Giada’s recipes satisfy both our desire to eat with gusto and to feel good about what we eat.

Giada De Laurentiis's Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon

Not all cream sauces are super-rich. This pasta gets its creamy sauce from a combination of part-skim ricotta and pasta water, which come together to make a really easy, lighter cream sauce. Don't leave out the lemon zest; it brightens the flavor and adds a wonderful lemony aroma as well. --Giada De Laurentiis





Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
(4-6 servings)




















1 pound whole-wheat linguine
1/2 cup part-skim ricotta cheese
3 tablespoons olive oil
1/2 pound French green beans (haricots verts), trimmed and halved lengthwise
1 garlic clove, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup halved cherry tomatoes
Zest of 1 lemon

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking water. Transfer the hot pasta to a large heat-proof bowl and add the ricotta. Toss to combine.

Meanwhile, in a large, heavy skillet, warm the olive oil over medium-high heat. Add the green beans, garlic, salt, and pepper and sauté for 4 minutes. Add the reserved pasta cooking liquid and continue cooking until the beans are tender, about 4 more minutes. Add the ricotta-coated pasta to the pan with the green beans and toss to combine. Add the tomatoes and toss gently. Transfer to a serving plate and sprinkle with the lemon zest. Serve.

Giada De Laurentiis is the star of Food Network's Everyday Italian, Giada's Weekend Getaways, and Giada in Paradise. She attended Le Cordon Bleu in Paris and worked at Wolfgang Puck's Spago restaurant in Los Angeles. This is her fourth book.




Customer Reviews ::




Giada's Kitchen - L. Harper - Waycross, Ga
I love the recipes in this book. My only complaint is that living in a rural area it is difficult to obtain some of the ingrediants. I have, however, learned to make my own Marscopone with heavy cream and cream cheese.



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Sunday, 22 August 2010

Red clay pottery, as part of American history

ceramic red clay can be described as made with a high iron content extremely porous ceramic clay. The product color may vary from red to brown depending on the amount of iron is the clay.

European colonization, Native Americans are known to have a drink before and know how to make pottery for their food. your job because of the composition of red clay, which was in abundance. They made their ships from molding clay with your hands and with stonesSun rub on the inside, could be polished enough to hold water for long, compressed. These vessels were not fired, however, and finally brought out.

When Europeans in North America during 1625 was to settle, he brought his knowledge of ceramics. The new settlers red clay pottery produced in the states of Virginia, Pennsylvania, New York, North Carolina and Tennessee. Their goods were with the clay from the river beds and streamsalong the east coast, which were fired with wood stoves. red clay pottery was produced in this period shaped English pottery, but was caused by poor quality because of the difficulties caused by the unreasonable demands of the English authorities. In general, all raw materials from America at this time should be available only in England. It 'was forbidden, that the settlers do their job, unless the shipment, production and re-shipment could be very profitable forEngland. The production of the first samples of red clay were only tolerated because they were of poor quality.

red clay pottery can be glazed or unglazed. However, because the samples of red clay include vases, plates, bowls and other items of food and drinks, you could not use them without the glaze. The problem was that it was the lead-glaze. In 1785, people were warned about the dangers of lead poisoning Pennsylvania. But since it was difficult it would be betterBiscuits, there was little choice. Clay has been implemented again until 1850 when stoneware and iron ore became available.

Because of the difficult situation between England and the Americans at first, an act of running strong, was known in history as the American War of Independence (1775). The Americans emerged victorious in 1781. After the war drove many potters in England for the American coast contribute to the improvement and development of AmericanCeramics.

red clay cooking produces continue today, eating and drinking purposes. As for the glaze containing lead: no longer used. Instead, modern ceramic red clay are using non-toxic glazes. However, much remains porous, red clay cups and vessels to contain liquids, which would put similar software or saucers under them.

If you have ceramic clay, you can take care of hand wash and drythoroughly. Stains can be removed with baking soda.

Cook and eat Italian food - delicious food for the Family

Fresh Ingredients:
Italian recipes depends on a fundamental fact: the freshness of ingredients. We do not use processed foods to create meals in this charming, sophisticated yet deceptively simple.

Olive oil and garlic
Staples olive oil Italian cuisine are (olive) and garlic (garlic). Always choose extra virgin olive oil and fresh garlic. Will not garlic powder or garlic salt in a traditional Italian cuisine. Anothercommon ingredient in many Italian dishes, tomatoes (tomatoes), which are used fresh in sauces, hors d'oeuvres served in appetizer on toast or as a side dish or salad. Olive oil is used when Cooking Italian recipes for frying, steaming, dressing on salads, and any other location where you normally would use reduction or vegetable oil.

Italians love their food, and take a long time to go through the entire meal. Dinner usually starts at 20.00 clockand is about 10.00 clock. The family is the key to the Italians, and children are often in the kitchen, learning to cook with just adults. The family gathers for dinner and large losses of meals are not uncommon in an Italian family with lots of shouts, laughter and good-natured jokes accompanied the pasta. Italian cooking recipes is something that the Italians take very seriously.

The courses in an Italian meal:
The appetizers, appetizer or courseabove the table on plates family style. It can be something as simple as a product Bruschetta (toasted garlic bread) with a variety of coatings on a more sophisticated form with zucchini flowers and parmesan cheese. By the way, if you pronounce the Italian words, K 'sounds like ch' a ',' This is the toast burnt Skett spoken word. Click on the sound "ch in Italian, put together two C, as in Gucci.

After the appetizers, main dishes, or ZIPserved. This is usually a course of pasta, but can also be a soup, crepe, polenta, rice or dumplings. Pasta is a staple of Italian recipes, and usually just eat a plate of pasta on the table every night. Discover the Italian cookbooks for your favorite pasta or other starchy foods for your first course.

The next course is the main course, or main dish. This is a meat dish, served with a side dish or side dish. Beef, pork, veal, fish and poultry are served and alleaten with relish in Italy. Supplements, or side dishes sometimes are the salads, but often are starchy foods like potatoes or beans.

Desert is not to be forgotten as a sweet but not too sweet at the end of your experience of Italian recipes. One of my favorite desserts in Italian is contuccini. Contuccini is an abridged version of the popular Italian cookie called biscotti. These sweet, but hard, a bit 'almond cookies are served after a typical Italian meal with a sweet dessert wine. September coupGlasses in front of your guests, complete with all the dessert wine and instruct the contuccini dunk in wine before eating. Delicicio!

Freshly cooked food for children

Feeding our children a good nutritious food is important, and how all parents are at some point. Nutrition plays an important role in overall health of our children. Homemade meals are better for us all, and then the diet should be part of your children.

Nutrition is a very complex issue and should be examined carefully to your child the best. Children need food are different than adults. Children need certain vitamins and minerals in thehealthy growth. Some of the important vitamins a child requires C, vitamin A, vitamin B12 and vitamin E. Vitamin important minerals are calcium, iron, zinc and potassium.

Prepared baby food is convenient, and most of all of us use it at some point. There is nothing wrong with using ready to eat baby food from time to time. But home cooking is better for several reasons. One reason is cost. For the price of two days supply of baby food isAble to feed your baby for a week at home. The money can be saved in other ways to spend your family. Homemade food is fresh. You can use all fresh ingredients. While pre-packaged baby food is packaged in cans that have been for months. They are also to be packed with preservatives. Even though it says on the tin without artificial colors or preservatives, but some are added to expand.

cat food is completely free of preservatives, if youfresh ingredients. Even in the pre-baby food may tend to pool Wasted, if your child does not eat everything. With home made, you can control how much you do for your child, you can freeze the rest for a day. Even meals homemade baby food can also be the same as the rest of the family. Take it to the child before adding salt.

Saturday, 21 August 2010

Spanish cuisine and cooking

beautiful landscape, Spain is different because of different climatic zones, regions, characterize, and this food is reflected in the diversity of the Spaniards, despite the great diversity of production will be capable of easy meals, you do not need go to expensive restaurants Spanish cuisine. Here's some basic information on Spanish cuisine.

The attractiveness of the Spanish Mediterranean food is due to ingredients like olive oil, tomatoes and peppers. A veryimportant aspect of Spanish cuisine is the freshness and high quality of ingredients used, not for nothing that a healthy diet is not a problem for most of the Spanish language. For the Spanish people have the life expectancy in the third highest in the world that speaks volumes for their eating habits.

While the traditional Spanish cuisine is substantial in size, the food and ingredients and food habits of Spaniards to make the kind of little dangerunhealthy weight gain. Snacking between meals is not as widespread as in the U.S. or the UK and Spanish fast food seem to play a minor role in the function of life expectancy. This means that Spanish cuisine popular, or at least the style of Spanish cooking, tend to avoid processed foods, where the emphasis is on fresh and healthy ingredients to cook a heady taste and style. Another trick to greet SpanishEating is a meal of fresh fruits over.

The mystery of the Spanish lifestyle is healthy in Spanish cuisine and culture of good home healthy cuisine with fresh ingredients over. Why eat unhealthy foods are processed, if simple easy steps delicious Spanish cuisine, you can set the table, followed by a delicious and nutritious dinner for Spanish food? Try these tasty authentic Spanish recipe for Paella.

Spanish freeFood for paella recipe (feeds four)

Ingredients:

1 medium chicken

1 medium rabbit

2 tomatoes, chopped

165 g of broad beans

130 g white beans Lima

1 teaspoon saffron

3 cups rice

8 cups water

Olive oil

Salt

1 teaspoon paprika

Method:

1) Olive oil in a pan (enough oil on the bottom of the pan cover)

2) Add salt chicken and rabbit, roasts, go tobrown

3) Add the beans

4) Remove the center of the pan and tomatoes here, until it is soft, then add the pepper, and water (just below the edge of the pan), stirring.

5) Bake for twenty minutes

6) Add the rice (make sure rice is covered with water) and cook for another 20 minutes.

7) Do not stir the rice. When ready, all the liquid should be absorbed.

8) When done, leave for ten minutes with a newspaper for the permanent. Pan

9) Decorte the dish with slices of lemon and herbs

10) Enjoy!

For more information about Spanish food and cuisine

The Ultimate Shortcut Cookie Book: 745 Scrumptious Recipes That Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix or Ready-to-Eat Cereal

The Ultimate Shortcut Cookie Book: 745 Scrumptious Recipes That Start with Refrigerated Cookie Dough, Cake Mix, Brownie Mix or Ready-to-Eat Cereal








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Product Details


Imagine a kitchen warm with the smells of sweet vanilla, fragrant cinnamon, and fresh butter. On the kitchen counter is a cooling rack piled high with fresh-from-the-oven delights filled with chocolate chips and crunchy pecans. Ah, the age-old comfort of cookies. Shortcut Cookies tempts everyone back to the oven with an assortment of delectable home-baked cookies, all of which begin with refrigerated cookie dough, cake mix, or brownie mix. As an added bonus, there are more than 150 no-bake cookie ideas. Some recipes are quick and easy, while others result in the masterpieces that are sure to be the envy of the local cookie swap. With 650 recipes, Shortcut Cookies contains the broadest range of new recipes for cookies and bars that is unavailable elsewhere.








Customer Reviews ::




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