por
Patch, Gooseberry.
Signatura topográfica preferida
641.813
Fecha de publicación
2017
Resumen
Recipes for hearty chowders, satisfying stews, and scrumptious breads to serve with them. More than 350 recipes and nearly 250 mouth-watering color photos.
Formato:
Recursos electrónicos
Relevancia:
95077.7891
por
Post, Marsha.
Signatura topográfica preferida
641.815
Fecha de publicación
2009
Formato:
Recursos electrónicos
Relevancia:
85042.5625
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por
Markel, Marilyn.
Signatura topográfica preferida
641.59749999999997
Fecha de publicación
2016
Formato:
Recursos electrónicos
Relevancia:
77634.5547
por
Huang, Sidi.
Signatura topográfica preferida
664.7523
Fecha de publicación
2016
Formato:
Recursos electrónicos
Relevancia:
77634.4922
por
Klivans, Elinor.
Signatura topográfica preferida
641.5
Fecha de publicación
2010
Formato:
Recursos electrónicos
Relevancia:
67235.5313
por
Owens, Sarah.
Signatura topográfica preferida
641.815
Fecha de publicación
2015
Formato:
Recursos electrónicos
Relevancia:
60138.3477
por
Sanmugam, Devagi.
Signatura topográfica preferida
XX(155443.1)
Fecha de publicación
2013
Resumen
India contains a wide variety of breads which reflect its cultural diversity. Indian Rice and Breads embodies the diversity of India with its wide selection of breads and rice dishes from all over the subcontinent. This cookbook has everything you need to create over 40 of the tastiest, easy to make, authentic Indian rice and bread dishes. Indian Rice and Breads features recipes for Appam, breads, chutneys, and rice. Recipes include:Banana appamStuffed IdliGarlic naanMasala thosaiDate chutneyPeanut chutneyChicken biryaniNavaratan pilauAnd many more! Also included are unit conversion tables, du
Formato:
Recursos electrónicos
Relevancia:
60138.3516
por
Fertig, Judith.
Signatura topográfica preferida
641.815
Fecha de publicación
2011
Resumen
Prairie Home Breads proves that not only is the Midwest where America's grains are grown, but it's also where the art of bread baking is taken seriously. To create these 150 recipes, Judith M. Fertig visited artisanal bakeries, working farmhouse kitchens, rural church suppers, urban bakeries, farmer's markets, and typical home kitchens. She found yeast breads as varied as Amish Pinwheel Bread and Roasted Sweet Pepper Bread, as well as naturally leavened breads like Brewhouse Bread and whole grain breads like Northern Prairie Barley Bread. There are also buns and rolls, as well as quick biscuits, popovers, and crackers. Along with elegant tea breads and homey muffins there are scrumptious coffeecakes, kuchens, and strudels. Last but not least, there are recipes for accompaniments and for using up leftovers. Prairie Home Breads is also filled with rich stories of ethnic and regional culture, agriculture, Midwestern culinary traditions, and warm celebrations of Heartland food.
Formato:
Recursos electrónicos
Relevancia:
60138.2891
por
Kindvall, Johanna.
Signatura topográfica preferida
641.59485
Fecha de publicación
2017
Formato:
Recursos electrónicos
Relevancia:
57340.0703
por
Hofberg, Caroline.
Signatura topográfica preferida
641.5964 HOF
Fecha de publicación
2014
Resumen
The Moroccan kitchen is full of brilliant flavors, scents, and colors. Deeply sensual, Moroccan cuisine evokes images of the Arabian Nights and ancient mysticism that speaks to the senses and inspires the connoisseur with its fragrant spices, dried fruits, olives. Morocco on a Plate captures on the page the traditions and secrets of Morocco's delicacies and brings them to the Western reader in a stunning display. Luscious photos, bold colors, and passages on the history of Morocco make this book a beautiful addition to the coffee table as well as an indispensable asset to the kitchen counter. Morocco on a Plate includes recipes for such traditional dishes as: Harissa Couscous with roasted vegetables Fish kebabs Stuffed lamb patties Turkey stew with figs Spiced apples with cinnamon and rosewater And much more With detailed descriptions of ingredients and simple instructions, these recipes are perfect for cooks of any level of experience. Discover authentic Moroccan spices, salads with the tang of citrus, nourishing stews, and exotic desserts. Eat food that embraces color, body, and texture--that is not just gorgeous but healthy and tastes of distant destinations. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Formato:
Recursos electrónicos
Relevancia:
57339.9961
por
Preedy, Victor.
Signatura topográfica preferida
664.7207
Fecha de publicación
2011
Resumen
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions. Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique. Includes methods for analysis of flours and bread-related compounds in other foods.
Formato:
Recursos electrónicos
Relevancia:
57339.9609
por
Watson, Ronald Ross.
Signatura topográfica preferida
664.06
Fecha de publicación
2019
Formato:
Recursos electrónicos
Relevancia:
57338.1055
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