by
Marque, Susan.
Call Number
641.575
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.2390
by
Wyrick, Jason.
Call Number
641.84
Publication Date
2014
Summary
Celebrated chef Jason Wyrick showcases the excitement of Mexican flavors and textures with recipes for traditional and creative tacos you can make at home, featuring your own homemade tortillas, salsas, and condiments. You'll make tacos de asador, tacos cazuela, tacos dorados, and many more based on recipes gathered from across Mexico, and the author shows you how to make them all using plant-based ingredients. The long-time publisher of the Vegan Culinary Experience (now TheVeganTaste.com) points the way to making your own taco components from scratch, while also providing quick options with store-bought ingredients. In your own home taquería, you'll be making tantalizing recipes such as: Tacos Mole with Seared Zucchini, Wilted Chard, and Pepitas Tacos with Pintos Borrachos and Vegan Queso Fresco Tacos Dorados with Plantains, Black Beans, and Roasted Garlic Baja Tacos with Lobster Mushrooms Breakfast Tacos with Rajas, Mojo Scramble, and Pintos Cinnamon Tortilla Tacos with Spicy Cajeta Apples, Pecans, and Agave Crema In these pages, the author shares his passion for tacos with sections on taco culture and history, essential ingredients, anecdotes, and shortcuts that simplify the cooking techniques for the modern kitchen. There is also a chapter of beverage recipes such as Mango Lime Agua Fresca, Sweet Tamarind Tea, and Desert Sage Spritzer; a section on desserts, and how to host a taquiza (taco party). Full color photos.
Format:
Electronic Resources
Relevance:
0.2390
by
Lopez-Alt, J. Kenji, author.
Call Number
641.589 LOP
Publication Date
2022
Summary
"The obsessive mastermind behind one of the decade's best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wok. J. Kenji López-Alt's debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there's one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics--the mechanics of a stir-fry, and how to get smoky wok hei at home--you're ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco-Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes--including simple no-cook sides--explanations of knife skills and how to stock a pantry, and more than 1,000 colour photographs, The Wok provides endless ideas for brightening up dinner"--
Format:
Books
Relevance:
0.2265
by
Blackmore, Jenni.
Call Number
635
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.2265
by
Usmani, Sumayya.
Call Number
641.5092
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.2157
by
Kim, Jeff and Jordan.
Call Number
641.595
Publication Date
2023
Summary
YouTube and TikTok superstars Jeff and Jordan Kim serve up casual, easy-to-make, and incredibly tasty Korean and Japanese treats and meals in Cooking with the CrunchBros.
Format:
Electronic Resources
Relevance:
0.2063
by
Fearnley-Whittingstall, Hugh, author.
Call Number
641.563 RIV
Publication Date
2016
Summary
'Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us - all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.
Format:
Books
Relevance:
0.2063
by
Sarma Weierman, Dino.
Call Number
641.5636
Publication Date
2009
Format:
Electronic Resources
Relevance:
0.2063
by
Wibisono, Djoko.
Call Number
641.595957 WIB
Publication Date
2015
Summary
The native cuisines of this diverse society have evolved into a unique and exciting blend, brought to you in this collection of strikingly illustrated dishes. You will also be introduced to the nation's dynamic cultural and culinary traditions. The Food of Singapore presents over 60 easy-to-follow recipes, with descriptions of ingredients and cooking methods, enabling you to reproduce the distinctive flavors of Singapore in your very own kitchen.
Format:
Electronic Resources
Relevance:
0.1980
by
Volger, Lukas.
Call Number
641.5636
Publication Date
2011
Format:
Electronic Resources
Relevance:
0.1907
by
Elliott-Howery, Alex.
Call Number
641.552
Publication Date
2020
Summary
A kitchen skills handbook to buy less, waste less, save money and make more with what you've got by the original waste warriors.
Format:
Electronic Resources
Relevance:
0.1841
by
Clutton, Angela.
Call Number
641.62
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.1841
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