Results 1 - 10 of Download Food/Recipes Books for FREE. All formats available for PC, Mac, eBook Readers and other mobile devices. Large selection and. eBooks - Category: Cooking - Download free eBooks or read books online for free. Discover new authors and their books in our eBook community. Download eBooks for Cooking PDF, MOBI, EPUB, AZW3. The Just Bento Cookbook: Everyday Lunches To Go by Makiko Itoh [B07J6FZ9FF, Format: AZW3 ].
|Language:||English, Spanish, Hindi|
|Genre:||Business & Career|
|Distribution:||Free* [*Registration Required]|
Free kindle book and epub digitized and proofread by Project The Italian Cook Book by Maria Gentile Read this book online: HTML. Cooking can seem like something that only professionals can do. But if you have some good information and tips of the trade, then even those. Around The World. All PDF Cookbook - Nelson Family Recipe Book Cookbook - 14 Favorites. DOWNLOAD OPTIONS. download 63 files.
Home Diabetes Books. Tweet Print Email. Click here for the print version of this book. Click here to learn more about eBooks from Shopdiabetes.
Be the first to rate it. Ratings and Reviews No one has rated this yet. Why don't you be the first? Write A Review. They still are. The Soubise, on its own, that glorious mixture of melting onion and rice, has never left my repertoire.
This book will teach you to cook, show you How and tell you Why! I was in heaven. All this technique that I knew nothing about all laid out in English!
The first cookbook my mother downloadd for our home was Mastering the Art of French Cooking. Always warm and gracious, still working hard sharing her knowledge and love of life, Julia continues to be an inspiration to all who are privileged to know her and choose to be part of this profession. Julia is a dear friend and a great cook—the grande dame of cooking, who has touched all of our lives with her immense respect and appreciation of cuisine.
Through the years her shows have kept me in rapt attention, and her humor has kept me in stitches.
She is a national treasure, a culinary trendsetter, and a born educator beloved by all. Trying to avoid the current fashion for exaggeration, let me just say that this volume not only clarified what real French food is, but simply taught us to cook.
Child is one of the great teachers of the millennium: She is intelligent and charismatic, and her undistinguished manual skills are not daunting to her viewers. An entire generation of ambitious American home cooks is instantly born. We have redone numerous recipes here to include the processor, but had it been around when we began, we would have had a host of dishes created because of it. No-stick pans were not available then. All-purpose flour needed sifting, and that required a cumbersome measuring system, which we have eliminated here.
Rice is now enriched and takes shorter cooking, and we have revised a number of meat-thermometer readings. Little details here and there wanted fixing, little remarks now and then needed updating, and a few drawings have been added or improved.
On the whole, however, it is the same book, written for those who love to cook—it is a primer of classical French cuisine. And no wonder that cuisine has always been and will always remain so popular, said a friend of ours; it just makes such wonderfully good eating! Written for those who love to cook, the recipes are as detailed as we have felt they should be so the reader will know exactly what is involved and how to go about it.
This makes them a bit longer than usual, and some of the recipes are quite long indeed. No out-of-the-ordinary ingredients are called for. And these techniques can be applied wherever good basic materials are available. We have purposely omitted cobwebbed bottles, the patron in his white cap bustling among his sauces, anecdotes about charming little restaurants with gleaming napery, and so forth. Such romantic interludes, it seems to us, put French cooking into a never-never land instead of the Here, where happily it is available to everybody.
Anyone can cook in the French manner anywhere, with the right instruction. Our hope is that this book will be helpful in giving that instruction. Although you will perform with different ingredients for different dishes, the same general processes are repeated over and over again.
In the sauce realm, the cream and egg-yolk sauce for a blanquette of veal is the same type as that for a sole in white-wine sauce, or for a gratin of scallops. Eventually you will rarely need recipes at all, except as reminders of ingredients you may have forgotten.
All of the techniques employed in French cooking are aimed at one goal: how does it taste? The French are seldom interested in unusual combinations or surprise presentations. With an enormous background of traditional dishes to choose from Ways to Prepare and Serve Eggs is the title of one French book on the subject the Frenchman takes his greatest pleasure from a well-known dish impeccably cooked and served.
A perfect navarin of lamb, for instance, requires a number of operations including brownings, simmerings, strainings, skimmings, and flavorings. Each of the several steps in the process, though simple to accomplish, plays a critical role, and if any is eliminated or combined with another, the texture and taste of the navarin suffer. One of the main reasons that pseudo-French cooking, with which we are all too familiar, falls far below good French cooking is just this matter of elimination of steps, combination of processes, or skimping on ingredients such as butter, cream—and time.
Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes. But like any art it requires practice and experience. The most important ingredient you can bring to it is love of cooking for its own sake. SCOPE A complete treatise on French cooking following the detailed method we have adopted would be about the size of an unabridged dictionary; even printed on Bible paper, it would have to be placed on a stand.
To produce a book of convenient size, we have made an arbitrary selection of recipes that we particularly like, and which we hope will interest our readers.
Many splendid creations are not included, and there are tremendous omissions. Where are the croissants?
Why only five cakes and no petits fours? No zucchini? No tripe? No green salads? No pressed duck or sauce rouennaise? No room! On the left are the ingredients, often including some special piece of equipment needed; on the right is a paragraph of instruction. Thus what to cook and how to cook it, at each step in the proceedings, are always brought together in one sweep of the eye. Master recipes are headed in large, bold type; a special sign, , precedes those which are followed by variations.
Wine and vegetable suggestions are included with all master recipes for main-course dishes. Our primary purpose in this book is to teach you how to cook, so that you will understand the fundamental techniques and gradually be able to divorce yourself from a dependence on recipes. We have therefore divided each category of food into related groups or sections, and each recipe in one section belongs to one family of techniques.
Fish filets poached in white wine , are a good example, or the chicken fricassees or the group of quiches. It is our hope that you will read the introductory pages preceding each chapter and section before you start in on a recipe, as you will then understand what we are about.
For the casual reader, we have tried to make every recipe stand on its own. Cross references are always a problem. If there are not enough, you may miss an important point, and if there are too many you will become enraged. Yet if every technique is explained every time it comes up, a short recipe is long, and a long one forbidding. We hope that we have arrived at quantities which will be correct for most of our readers. If a recipe states that the ingredients listed will serve 4 to 6 people, this means the dish should be sufficient for 4 people if the rest of your menu is small, and for 6 if it is large.
Suddenly an ingredient, or a process, or a time sequence will turn up, and there is astonishment, frustration, and even disaster. We therefore urge you, however much you have cooked, always to read the recipe first, even if the dish is familiar to you.
Visualize each step so you will know exactly what techniques, ingredients, time, and equipment are required and you will encounter no surprises. Recipe language is always a sort of shorthand in which a lot of information is packed, and you will have to read carefully if you are not to miss small but important points. Then, to build up your over-all knowledge of cooking, compare the recipe mentally to others you are familiar with, and note where one recipe or technique fits into the larger picture of theme and variations.
We have not given estimates for the time of preparation, as some people take half an hour to slice three pounds of mushrooms while others take five minutes. Pay close attention to what you are doing while you work, for precision in small details can make the difference between passable cooking and fine food. You may be slow and clumsy at first, but with practice you will pick up speed and style. Allow yourself plenty of time. Most dishes can be assembled, or started, or partially cooked in advance.
If you are not an old campaigner, do not plan more than one long or complicated recipe for a meal or you will wear yourself out and derive no pleasure from your efforts. If food is to be baked or broiled, be sure your oven is hot before the dish goes in. A pot saver is a self-hampering cook. Use all the pans, bowls, and equipment you need, but soak them in water as soon as you are through with them.
Clean up after yourself frequently to avoid confusion. Train yourself to use your hands and fingers; they are wonderful instruments. Train yourself also to handle hot foods; this will save time. Keep your knives sharp. Above all, have a good time.
But there are others toward whom we feel particular gratitude because of help of a different kind. The Agricultural Research Service of the U. Department of Agriculture has been one of our greatest sources of assistance and has unfailingly and generously answered all sorts of technical questions ranging from food to plastic bowls.
We are also greatly indebted to Le Cercle des Gourmettes whose bi-monthly cooking sessions in Paris have often been our proving grounds, and whose culinary ideas we have freely used. We give heartfelt thanks to our editors whose enthusiasm and hard work transformed our manuscript-in-search-of-a-publisher into this book. I figured there was no way the cauliflower salad could be anything but delicious, and it was.
But I had my doubts about the chicken--the recipe involved several steps browning the chicken, seasoning the chicken, steam-roasting the chicken, frying potatoes and garlic and then adding them to the chicken and its juices.
I didn't think it would be any better than a simple roast chicken and vegetables which is hard to improve on when done well. But it was unbelievably delicious! And had a texture and subtlety of flavor I had never tasted before. My friend included a link from the New York Times in her invite about this book. The leader of an organization that I work for is Jewish and she appreciates good food.
I have never bought her a gift until now. I thought that this book would make the perfect gift! I looked over the book and the pictures are exceptional they are not only of food but of the "Old Country" too.
I am sure that this gift will be appreciated and it is something that can be passed down in generations.