What Good Cooks Know

📒What Good Cooks Know ✍ The Editors at America's Test Kitchen

What Good Cooks Know Book PDF
✏Book Title : What Good Cooks Know
✏Author : The Editors at America's Test Kitchen
✏Publisher : America's Test Kitchen
✏Release Date : 2016-10-25
✏Pages : 448
✏ISBN : 9781940352671
✏Available Language : English, Spanish, And French

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✏What Good Cooks Know Book Summary : After more than 20 years of obsessive research and testing, America's Test Kitchen has literally written the book on how to master your kitchen. Logically organized and packed with step photography, this will be the ultimate one-stop resource for both shopping and cooking. Have you ever wished that your kitchen came with instructions? Let the experts at America's most trusted test kitchen show you the ropes in this new illustrated compendium of techniques, tips, tricks, recipes, and reviews for the home cook. This is a handbook for everyone, beginner to expert, that is not only useful but also entertaining, thought-provoking, and utterly unique. It will appeal to longtime fans of the magazine who want to see behind the scenes as well as to novice cooks who want to get everything right in the kitchen from the beginning. Never before has America's Test Kitchen revealed the secrets behind our extensive testing procedures and exacting recipe development process; in this new book, come behind the scenes to see how we pick the best equipment and ingredients and create the most foolproof recipes out there. With dozens of equipment recommendations, hundreds of ingredient entries, mini lessons on basic cooking skills and useful kitchen science, plus illustrated step-by-step instructions for 50 of our most essential recipes.

📒The Science Of Good Cooking ✍ Cook's Illustrated

The Science Of Good Cooking Book PDF
✏Book Title : The Science of Good Cooking
✏Author : Cook's Illustrated
✏Publisher : America's Test Kitchen
✏Release Date : 2012-10-01
✏Pages : 504
✏ISBN : 9781936493463
✏Available Language : English, Spanish, And French

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✏The Science of Good Cooking Book Summary : Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

📒100 Recipes ✍ America's Test Kitchen (Firm)

100 Recipes Book PDF
✏Book Title : 100 Recipes
✏Author : America's Test Kitchen (Firm)
✏Publisher : America's Test Kitchen
✏Release Date : 2015
✏Pages : 368
✏ISBN : 9781940352015
✏Available Language : English, Spanish, And French

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✏100 Recipes Book Summary : A provocative, handpicked collection of relevant (and surprising) essential recipes for today's cook. We have countless recipes at our disposal today but what are the real keepers, the ones that don't just feed us when we're hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America's Test Kitchen have answered this question in an essential collection of recipes that you won't find anywhere else: 100 Recipes Everyone Should Know How to Make. Organized into three recipe sections--Absolute Essentials, Surprising Essentials, and Global Essentials--each recipe is preceded by a thought-provoking essay that positions the dish. For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Re-imagine Pie in a Skillet to Simplify the Process. You'll find useful workday recipes like a killer tomato sauce that's almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor--try poaching chicken breasts over a garlic-and-soy- spiked brine (trust us, it's that good); and familiar favorites reinvigorated--the best beef stew comes from Spain (and it's even easier to make than the stateside stew you've been eating for years). Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes Everyone Should Know How to Make provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen.

📒Meat Illustrated ✍ America's Test Kitchen

Meat Illustrated Book PDF
✏Book Title : Meat Illustrated
✏Author : America's Test Kitchen
✏Publisher : America's Test Kitchen
✏Release Date : 2020-10-27
✏Pages : 432
✏ISBN : 9781948703338
✏Available Language : English, Spanish, And French

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✏Meat Illustrated Book Summary : Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.

📒Big Flavors From Italian America ✍ America's Test Kitchen

Big Flavors From Italian America Book PDF
✏Book Title : Big Flavors from Italian America
✏Author : America's Test Kitchen
✏Publisher : Cook's Country
✏Release Date : 2020-01-21
✏Pages : 288
✏ISBN : 9781945256790
✏Available Language : English, Spanish, And French

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✏Big Flavors from Italian America Book Summary : Travel with Cook's Country and savor the homey comforts of Little Italy, an array of neighborhoods throughout the nation where Italian immigrants set down roots, and from those roots produced some of the best eating you'll find anywhere. To fill our Italian-American table, we tested, tasted, and adapted our way through countless takes on beloved fare to discover what makes each a knockout, from meaty lasagna to eggplant Parmesan. Along the way, we scoured the country to uncover less common (but no less delicious) dishes like Chicago's Chicken Scarpariello and Brooklyn's Prosciutto Bread, even coaxing some heirloom recipes from the families behind their landmark restaurants. Italian-American cooking sparks fierce passions. Cooks may never agree on whether the best style of pizza come from New York, Detroit, or St. Louis (you'll find recipes for all three kinds in these pages). But we hope you'll all find a place on your table for our drop meatballs, which stay tender without falling apart, our ricotta gnocchi (finally, a foolproof method), and a make-ahead tiramisu that rivals any restaurant's. This is the food we never tire of--simple, hearty weeknight meals, baked pastas and roasts fit for Sunday dinner, and a baker's assortment of rustic breads and sweets.

📒I Know How To Cook ✍ Ginette Mathiot

I Know How To Cook Book PDF
✏Book Title : I Know how to Cook
✏Author : Ginette Mathiot
✏Publisher : Phaidon Press
✏Release Date : 2009
✏Pages : 975
✏ISBN : 0714848042
✏Available Language : English, Spanish, And French

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✏I Know how to Cook Book Summary : I Know How to Cook is the first English translation of France's ultimate cookery bible, Je sais cuisiner by Ginette Mathiot. First published in 1932, it is to France what the Silver Spoon and 1080 Recipes are to Italy and Spain: the indispensable cookbook for every household. With more than 1,200 recipes, Mathiot guides the reader through all the classics of French cuisine, both simple and elaborate, with a clear and authoritative voice. For the first time this classic work has been fully updated to suit modern kitchens, and the book offers up all the secrets of fabulous French home cooking, which have been known to domestic cooks in France for over 70 years.

The America S Test Kitchen Cooking School Cookbook Book PDF
✏Book Title : The America s Test Kitchen Cooking School Cookbook
✏Author : America's Test Kitchen
✏Publisher : America's Test Kitchen
✏Release Date : 2013
✏Pages : 822
✏ISBN : 9781936493524
✏Available Language : English, Spanish, And French

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✏The America s Test Kitchen Cooking School Cookbook Book Summary : "After 20 years in the test kitchen, we've discovered the best methods for approaching essential cooking techniques and a wide range of recipes. We also know what questions home cooks will have, and what problems they'll face. In this landmark project, we share everything we've learned, from simple knife skills and cookery fundamentals, such as whipping egg whites, to perfecting recipes like pepper-curated filet's mignon and layer cakes"--Amazon.com.

📒Kitchen Smarts ✍ The Editors at Cook's Illustrated

Kitchen Smarts Book PDF
✏Book Title : Kitchen Smarts
✏Author : The Editors at Cook's Illustrated
✏Publisher : America's Test Kitchen
✏Release Date : 2017-10-31
✏Pages : 320
✏ISBN : 9781940352725
✏Available Language : English, Spanish, And French

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✏Kitchen Smarts Book Summary : In this follow-up to 2014's best-selling Kitchen Hacks, the expert editors at Cook's Illustrated magazine have applied the same creative thinking to a new Q&A-style book. Kitchen Smarts packs together hundreds of definitive, researched, kitchen-tested answers to questions large and small, common and bizarre. There are no dumb questions but there are dumb--and wrong!--answers, we're here to protect you from those and help you become a better, more confident cook.

Belgravia Book PDF
✏Book Title : Belgravia
✏Author :
✏Publisher :
✏Release Date : 1872
✏Pages :
✏ISBN : IND:30000080768645
✏Available Language : English, Spanish, And French

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✏Belgravia Book Summary :

📒America S Test Kitchen Cooking For Kids ✍ America's Test Kitchen

America S Test Kitchen Cooking For Kids Book PDF
✏Book Title : America s Test Kitchen Cooking for Kids
✏Author : America's Test Kitchen
✏Publisher : America's Test Kitchen
✏Release Date : 2017-03-07
✏Pages : 25
✏ISBN : 9781945256080
✏Available Language : English, Spanish, And French

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✏America s Test Kitchen Cooking for Kids Book Summary : This is America's Test Kitchen's first-ever collection of recipes that are kid approved—recipes that our favorite junior test cooks (our own kids) want to make, eat, and make again. Most of the recipes are familiar menu items at family restaurants--Chicken fingers, Grilled Cheese Sandwiches, Thin-Crust Pizza, Classic Chicken Noodle Soup, Peanut Butter Sandwich Cookies, Chewy Brownies--but they’ve never tasted so good, and better yet, you’ll know exactly what goes into every dish. Each recipe features a brief Why This Recipe Works section, because it’s never too early to start learning the hows and whys of good cooking. Whether you’ve got a kid that’s permanently paused food-wise on mac and cheese, or a budding foodie that loves to mix it up in the kitchen, this collection of recipes makes cooking together fun.

How To Cook Everything The Basics Book PDF
✏Book Title : How to Cook Everything The Basics
✏Author : Mark Bittman
✏Publisher : Houghton Mifflin Harcourt
✏Release Date : 2012-03-12
✏Pages : 496
✏ISBN : 9780544186965
✏Available Language : English, Spanish, And French

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✏How to Cook Everything The Basics Book Summary : The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts, Bittman explains what every home cook, particularly novices, should know. 1,000 beautiful and instructive photographs throughout the book reveal key preparation details that make every dish inviting and accessible. With clear and straightforward directions, Bittman's practical tips and variation ideas, and visual cues that accompany each of the 185 recipes, cooking with How to Cook Everything The Basics is like having Bittman in the kitchen with you. This is the essential teaching cookbook, with 1,000 photos illustrating every technique and recipe; the result is a comprehensive reference that’s both visually stunning and utterly practical. Special Basics features scattered throughout simplify broad subjects with sections like “Think of Vegetables in Groups,” “How to Cook Any Grain,” and “5 Rules for Buying and Storing Seafood.” 600 demonstration photos each build on a step from the recipe to teach a core lesson, like “Cracking an Egg,” “Using Pasta Water,” “Recognizing Doneness,” and “Crimping the Pie Shut.” Detailed notes appear in blue type near selected images. Here Mark highlights what to look for during a particular step and offers handy advice and other helpful asides. Tips and variations let cooks hone their skills and be creative.

Eliza Cook S Journal Book PDF
✏Book Title : Eliza Cook s Journal
✏Author :
✏Publisher :
✏Release Date : 1850
✏Pages :
✏ISBN : UCAL:B2894555
✏Available Language : English, Spanish, And French

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✏Eliza Cook s Journal Book Summary :

📒Eliza Cook S Journal ✍ Eliza Cook

Eliza Cook S Journal Book PDF
✏Book Title : Eliza Cook s Journal
✏Author : Eliza Cook
✏Publisher :
✏Release Date : 1850
✏Pages :
✏ISBN : STANFORD:36105012079823
✏Available Language : English, Spanish, And French

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✏Eliza Cook s Journal Book Summary :

The Gift Of Southern Cooking Book PDF
✏Book Title : The Gift of Southern Cooking
✏Author : Edna Lewis
✏Publisher : Knopf
✏Release Date : 2012-06-27
✏Pages : 352
✏ISBN : 9780307962713
✏Available Language : English, Spanish, And French

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✏The Gift of Southern Cooking Book Summary : Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis’s Virginia country cooking and Scott Peacock’s inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own. Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular. Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure- tasting, genuinely American recipes. Above all, the Southern table stands for hospitality, and the authors demonstrate that the way everything is put together--with the condiments and relishes and preserves and wealth of vegetables all spread out on the table--is what makes the meal uniquely Southern. Every occasion is celebrated, and at the back of the book there are twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table. Here, then, is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.

📒By Himself ✍ Deborah van den Hoonaard

By Himself Book PDF
✏Book Title : By Himself
✏Author : Deborah van den Hoonaard
✏Publisher : University of Toronto Press
✏Release Date : 2010-04-08
✏Pages : 176
✏ISBN : 9781442699076
✏Available Language : English, Spanish, And French

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✏By Himself Book Summary : What happens when older men become widowers? Popular books, movies, and television present widowers as lost and unable to cope or care for themselves. These stereotypes do not encapsulate the experiences of real widowers, how their daily lives change, and what being a widower means to individuals in both sociological and practical ways. By Himself is based on in-depth interviews with twenty-six widowers over the age of sixty living in the United States and Canada. Using these interviews, Deborah K. van den Hoonaard explores masculine identity and traces the stories that widowers tell about their wives' illnesses and deaths. She also focuses on the widowers' changed relationships with their children and friends, as well as with women, and details the men's encounters with tasks such as housework and cooking. An eminently readable and accessible book, By Himself sheds new light on the social meaning of being a widower.

Enquire Within Upon Everything By R K Philp Wanting Sheet L  Book PDF
✏Book Title : Enquire within upon everything by R K Philp Wanting sheet L
✏Author : Robert Kemp Philp
✏Publisher :
✏Release Date : 1865
✏Pages : 371
✏ISBN : OXFORD:600076438
✏Available Language : English, Spanish, And French

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✏Enquire within upon everything by R K Philp Wanting sheet L Book Summary :

📒How To Slice An Onion ✍ Bunny Crumpacker

How To Slice An Onion Book PDF
✏Book Title : How to Slice an Onion
✏Author : Bunny Crumpacker
✏Publisher : Macmillan
✏Release Date : 2009-09-01
✏Pages : 320
✏ISBN : 9781429964388
✏Available Language : English, Spanish, And French

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✏How to Slice an Onion Book Summary : If you can slice an onion, you can cook almost anything. That's the first premise of this book. There are dozens more, all underlining the happy thought that cooking is easier than they tell you it is. The recipes and tips here--and there are many--are simple: it's flavor that counts, not a list of ingredients longer than a kitchen cabinet can bear. The methods are uncomplicated (mix vegetables and olive oil right in the roasting pan; why bother with a bowl?). Kitchen mythology, we learn, is one thing, and food history another. Mythology: the need for expensive slot-top box holders for knives. History: Did you ever wonder who Granny Smith was? How to Slice an Onion demystifies the culinary arts, making cooking simple for the beginner and opening new possibilities for the experienced cook. It's a kitchen companion, a friend at hand when you stand at the stove, a fascinating and amusing look at the history of the food we eat, and a charming guide to the fundamentals and finer details of good home cooking. For the beginner, the accomplished chef, and even for those who just like to read about food, this book is a good friend to have in the kitchen.

The Australian Journal Book PDF
✏Book Title : The Australian Journal
✏Author :
✏Publisher :
✏Release Date : 1870
✏Pages :
✏ISBN : STANFORD:36105011957151
✏Available Language : English, Spanish, And French

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✏The Australian Journal Book Summary :

📒Chef On Fire ✍ Joseph Carey

Chef On Fire Book PDF
✏Book Title : Chef on Fire
✏Author : Joseph Carey
✏Publisher : Taylor Trade Publishing
✏Release Date : 2006-03-09
✏Pages : 288
✏ISBN : 9781461626077
✏Available Language : English, Spanish, And French

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✏Chef on Fire Book Summary : What if you could look at any recipe and instantly grasp the technique involved in its cooking, the time it would take to prepare, and all the equipment needed? By demonstrating that all cooking breaks down into five simple procedures and by helping you master them, Chef on Fire enables you to look at any recipe and instantly grasp the technique involved, the time it would take to prepare, and all the equipment needed. Cutting through the inundation of information presented by many cookbooks, Chef Carey drives home one principle: there are only five things you can do to food with heat.

London Labour And The London Poor Book PDF
✏Book Title : London labour and the London poor
✏Author : Henry Mayhew
✏Publisher :
✏Release Date : 1861
✏Pages :
✏ISBN : OXFORD:600021017
✏Available Language : English, Spanish, And French

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✏London labour and the London poor Book Summary :

The Modern Farmer And Busy Bee Book PDF
✏Book Title : The Modern Farmer and Busy Bee
✏Author :
✏Publisher :
✏Release Date : 1893
✏Pages :
✏ISBN : UCAL:$B227825
✏Available Language : English, Spanish, And French

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✏The Modern Farmer and Busy Bee Book Summary :

The Journal Of Prison Discipline And Philanthropy Book PDF
✏Book Title : The Journal of Prison Discipline and Philanthropy
✏Author :
✏Publisher :
✏Release Date : 1856
✏Pages :
✏ISBN : HARVARD:32044100869262
✏Available Language : English, Spanish, And French

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✏The Journal of Prison Discipline and Philanthropy Book Summary :

📒Food In Motion ✍ Alan Davidson

Food In Motion Book PDF
✏Book Title : Food in Motion
✏Author : Alan Davidson
✏Publisher : Oxford Symposium
✏Release Date : 1983
✏Pages : 122
✏ISBN : 9780907325161
✏Available Language : English, Spanish, And French

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✏Food in Motion Book Summary :

📒Who Knew How To Cook ✍ Bruce Lubin

Who Knew How To Cook Book PDF
✏Book Title : Who Knew How to Cook
✏Author : Bruce Lubin
✏Publisher : Who Knew?
✏Release Date : 2011-12-01
✏Pages :
✏ISBN : 9780982066713
✏Available Language : English, Spanish, And French

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✏Who Knew How to Cook Book Summary :

Appletons Journal Of Literature Science And Art Book PDF
✏Book Title : Appletons Journal of Literature Science and Art
✏Author :
✏Publisher :
✏Release Date : 1872
✏Pages :
✏ISBN : IND:32000000463150
✏Available Language : English, Spanish, And French

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✏Appletons Journal of Literature Science and Art Book Summary :

📒Novels ✍ Walter Scott

Novels Book PDF
✏Book Title : Novels
✏Author : Walter Scott
✏Publisher :
✏Release Date : 1854
✏Pages :
✏ISBN : COLUMBIA:0315302423
✏Available Language : English, Spanish, And French

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✏Novels Book Summary :

📒Saltie ✍ Caroline Fidanza

Saltie Book PDF
✏Book Title : Saltie
✏Author : Caroline Fidanza
✏Publisher : Chronicle Books
✏Release Date : 2012-09-28
✏Pages : 224
✏ISBN : 9781452121376
✏Available Language : English, Spanish, And French

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✏Saltie Book Summary : Saltie is an eatery in Williamsburg, Brooklyn that was created and is run by three pioneers of the Brooklyn food scene. The shop boasts a devoted following of diners who love their magnificent sandwiches, soups, egg bowls, drinks, and sweets. This cookbook features 75 recipes for all of these favorite foods, plus more than 50 color photographs and 10 humorous drawings by Elizabeth Schula that capture the sense of commitment, locality, and belonging countless devoted foodies feel for this famed eatery. Full of surprising visuals, great recipes and colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating.

📒Getting To Paris ✍ Francis Stanton Williams

Getting To Paris Book PDF
✏Book Title : Getting to Paris
✏Author : Francis Stanton Williams
✏Publisher :
✏Release Date : 1875
✏Pages : 226
✏ISBN : NYPL:33433082285879
✏Available Language : English, Spanish, And French

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✏Getting to Paris Book Summary :

📒Welding With Children ✍ Tim Gautreaux

Welding With Children Book PDF
✏Book Title : Welding with Children
✏Author : Tim Gautreaux
✏Publisher : Picador
✏Release Date : 2009-01-06
✏Pages : 224
✏ISBN : 9781466833937
✏Available Language : English, Spanish, And French

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✏Welding with Children Book Summary : A master storyteller's triumphant, moving collection about lost souls, found love, and rediscovered tradition Tim Gautreaux returns to the form that won him his first fans, with tales of family, sin, and redemption: from a man who realizes his grandchildren are growing up without any sense of right or wrong, and he's to blame; to a camera repairman who uncovers a young woman's secret in the undeveloped film she brings him; to a one-armed hitch-hiker who changes the life of the man who gives her a ride. Each one a small miracle of storytelling and compassion, these stories in Welding with Children are a joyous confirmation of Tim Gautreaux's rare and generous talent.

📒How To Read A French Fry ✍ Russ Parsons

How To Read A French Fry Book PDF
✏Book Title : How to Read a French Fry
✏Author : Russ Parsons
✏Publisher : Houghton Mifflin Harcourt
✏Release Date : 2003-09-08
✏Pages : 352
✏ISBN : 9780547346250
✏Available Language : English, Spanish, And French

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✏How to Read a French Fry Book Summary : Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that’s really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don’t potatoes fried in fresh oil ever brown completely, no matter how long they're cooked? “Cooking is full of questions that science can help you answer, questions that can make you a better cook,” writes the award-winning Los Angeles Times food editor, Russ Parsons. In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You’ll learn why soaking beans can’t offset their gaseous effects, why green vegetables shouldn’t be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, and which piecrust is foolproof for a beginner. Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.