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Provides more than 250 recipes, color illustrations, and advice on which foods are (or aren't) okay when powdered, canned, or frozen.
"This is a cookbook designed to help you in the hundreds of everyday and special situations that call for the planning, preparing, and serving of food. It describes those situations as well as the food, so that you are offered specific suggestions for what and how to serve when somebody's going to be late for dinner, or an unexpected guest turns up, or you're the committee chairman for the annual church supper, or hostess at an outdoor barbecue. It's designed so you can read along in the "story" while keeping an eye on the menus and recipes each situation suggests. Or you can study the recipes, and find nearby a description of the time and place they can be most useful to you. The new kind of cookbook was created by the women of General Foods Kitchens. The seal on this page and on the cover is a symbol of the work General Foods does in test kitchens and the giant processing kitchens of 52 plants here and abroad, in preparing foods and beverages for your home kitchen. Whenever and wherever you see this seal, you know it stands for the approval of the women of General Foods Kitchens. In our eight major test kitchens, we develop and test recipes and menus, experiment with new foods not yet on the market, and constantly seek out ways to make meal planning and serving more trouble-free, imaginative, and fun. Our book shares with you some of the discoveries we've made over the years that we think will be helpful to you."--
The well-known actor and seasoned gourmet presents a charming guide to home cooking that focuses on four centuries of traditional American cuisine. The richly illustrated hardcover volume offers a wide range of easy-to-make recipes, including many regional favorites.
Host of Cooking Channel's Kelsey's Essentials and fan favorite on season four of The Next Food Network Star, Kelsey Nixon shares the essential recipes, techniques, and tools that new home cooks need in their back pocket. A young food star and new mom, Kelsey is an invaluable friend in the kitchen to everyone settling into their first kitchen of their own. Her recipes, which are broken down into simple steps, teach readers how to cook, highlighting key tools and basic techniques everyone should know. And yet her flavors are anything but basic; Kelsey gives everyone the confidence to start with the 2.0 version of a recipe instead of the boring standards. For example, she makes her house pilaf with quinoa instead of rice, and her addictive fruit salad is a savory first course instead of a lackluster dessert. With 100 recipes and 60 color photographs, Kitchen Confidence brings home all of the energy and spirit of the Cooking Channel show of the same name, making it an excellent handbook for newlyweds, recent college graduates, and those discovering their kitchens for the first time.
Re-creates the highs and lows of cooking and eating on the Oregon Trail.
In international culinary history, Germany is still largely a blank space, its unparalleled wealth of source material and large body of published research available only to readers of German. This books aims to give everybody else an overview of German foodways at a crucial juncture in its history. The Reformation era, broadly speaking from the Imperial Reforms of the 1480s to the beginning of the Thirty Years’ War, laid the foundations for many developments in German culture, language, and history, not least the notion of its existence as a country. Understanding the food traditions and habits of the time is important to anyone studying Germany’s culinary history and identity. Using original source material, food production, processing and consumption are explored with a view to the social significance of food and the practicalities of feeding a growing population. Food habits across the social spectrum are presented, looking at the foodways of rich and poor in city and country. The study shows a foodscape richly differentiated by region, class, income, gender and religion, but united by a shared culinary identity that was just beginning to emerge. An appendix of recipes helps the reader gain an appreciation of the practical aspects of food in the age of Martin Luther.
This “slim but indispensable new guide” offers “practical tips and delicious recipes that will help reduce kitchen waste and save money” (The Washington Post). Despite a growing awareness of food waste, many well-intentioned home cooks lack the tools to change their habits. This handbook—packed with engaging checklists, simple recipes, practical strategies, and educational infographics—is the ultimate tool for using more and wasting less in your kitchen. From a scientist at the Natural Resources Defense Council come these everyday techniques that call for minimal adjustments of habit, from shopping, portioning, and using a refrigerator properly to simple preservation methods including freezing, pickling, and cellaring. At once a good read and a go-to reference, this handy guide is chock-full of helpful facts and tips, including twenty “use-it-up” recipes and a substantial directory of common foods.