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Elements of Dessert is a professional, advanced level cookbook that teaches experienced pastry chefs how to take their skills to the next level. The book is beyond the needs of most home cooks, but if used the right way, Elements will still provide plenty of useful knowledge to the adventurous.
Following the tradition of most cookbooks from the Culinary Institute of...” --BenRias
100% Positive Reviews
Great Food Made Simple Here's the breakthrough one-stop cooking reference for today's generation of cooks! Nationally known cooking authority Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment. Just as important, How to Cook Everything takes a relaxed, straightforward approach to cooking, so...
This limited edition of the complete BH&G New Cook Book, 14th edition, takes the prize—and gives it back to you. To celebrate the 70th anniversary of BH&G magazine's monthly Prize Tested Recipes© competition (in 2007), they hosted the Your Best Recipes contest, which thousands of readers across the country entered. This book features 100 of the...
A timely collection of flavors and cooking styles from all over the world, this accessible, practical cookbook contains over 250 recipes for sweet and savory, classic and contemporary sauces and salsas. Modern, lighter twists on classic sauces meet today's demand for healthier, innovative, and easy--to--prepare recipes, while the simple salsas and no--cook marinades have enormous appeal...
"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony."—Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a...
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Some of you have been following my struggle to find my cooking comfort zone with my newly found gluten free lifestyle. Going gluten free isn’t as easy as one might think and many of the commercially prepared gluten free items are lacking in flavor, and tend to be dry, crumbly and well they are a poor alternative to the “real” breads and items made with regular flour. My...” --JustPJ
100% Positive Reviews
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Casseroles have had a bad reputation over the years. Personally I love a good casserole. Those one dish wonders are not only a time saver for the busy homemaker they are a nutritious often delicious concoction of goodness. I sincerely doubt most of us can honestly say that they grew up without eating a casserole or two that their mother placed on the table. Why is it...” --JustPJ
100% Positive Reviews
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“Honey the boss and the new client are going to be here in about 40 minutes for dinner. That’s not a problem is it?” Those words could be grounds for divorce or no problem if you’re properly prepared. This book Everyday Easy – Freeze Ahead Meals could just save your marriage.
This review took...” --JustPJ
100% Positive Reviews
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There is something wrong with this title...
fast food is never will be gourmand , and never will represent what gourmand cooking is all about.
time is part of the enjoyment , time dedicated willingly is the essence and the absolute need , to creat what is not done fast or in the hurry.if you in the hurry .. Don't tell it is all right .. It is not all right and your food never will...” --Tamas52
50% Positive Reviews
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Reviewed by Brook Elliott
Y’all need to know, right up front, that obtaining a review copy of Spiced Right was somewhat of a challenge. Sandra Bowens is a member of Cheftalk’s review staff. Somehow she had it in her head that it wouldn’t be right, therefore, for a review of her book to appear in our pages.
In a...” --KYHeirloomer
100% Positive Reviews
