Kitchen, Cooking and Food

Thai Cooking

On Food and Cooking: The Science and Lore of the Kitchen by Harold Mcgee...

This beneficial publication by Harold Mcgee digs deeply into the subject of cooking from a variety of angles. Mcgee explains how the difference between eating cooked and raw garlic, how to choose fresh fish, the story of French sauces and what authentic wasabi is. The author reveals the history of foods, cooking techniques from around the world, why specific foods taste best when paired with other foods, and the literature surrounding them.

Thai Cooking

Cooking Light Fresh Food Superfast (Paperback)

The third book in the best-selling Fresh Food Fast series is helping the home cook go superfast. Cooking Light Fresh Food Superfast is packed with more than 280 all-new recipes that fit the trusted Fresh Food Fast 5-ingredient, 15-minute equation-and 100 of those can be prepared with 4 ingredients or less or in 10 minutes or less!

Following its popular predecessors, Cooking Light Fresh Food Fast and Cooking Light Fresh Food Fast Weeknight Meals, Cooking Light Fresh Food Superfast is packed with even more exciting features. "Fix It Faster" tip boxes offer suggestions on how to speed things up; "Ingredient Spotlights" focuses on fresh convenience products that help rev up prep time-without sacrificing freshness or fl avor; "Quick Flips" offers substitution ideas to completely transform a recipe into a new one; and a "Seasonal Produce Guide" gives readers guidelines for fresh produce purchasing and storing. The book also provides a side dish suggestion for many recipes, as well as practical tips from the Cooking Light experts to help reduce time in the kitchen. From Prosciutto- Wrapped Chicken to Chocolate-Hazelnut Panini Sundaes, Fresh Food Superfast takes the guesswork out of meal planning and helps readers put dinner on the table in a flash.

On Food and Cooking: The Science and Lore of the Kitchen by Harold Mcgee...

This beneficial publication by Harold Mcgee digs deeply into the subject of cooking from a variety of angles. Mcgee explains how the difference between eating cooked and raw garlic, how to choose fresh fish, the story of French sauces and what authentic wasabi is. The author reveals the history of foods, cooking techniques from around the world, why specific foods taste best when paired with other foods, and the literature surrounding them.

Cooking Light Fresh Food Superfast (Paperback)

The third book in the best-selling Fresh Food Fast series is helping the home cook go superfast. Cooking Light Fresh Food Superfast is packed with more than 280 all-new recipes that fit the trusted Fresh Food Fast 5-ingredient, 15-minute equation-and 100 of those can be prepared with 4 ingredients or less or in 10 minutes or less!

Following its popular predecessors, Cooking Light Fresh Food Fast and Cooking Light Fresh Food Fast Weeknight Meals, Cooking Light Fresh Food Superfast is packed with even more exciting features. "Fix It Faster" tip boxes offer suggestions on how to speed things up; "Ingredient Spotlights" focuses on fresh convenience products that help rev up prep time-without sacrificing freshness or fl avor; "Quick Flips" offers substitution ideas to completely transform a recipe into a new one; and a "Seasonal Produce Guide" gives readers guidelines for fresh produce purchasing and storing. The book also provides a side dish suggestion for many recipes, as well as practical tips from the Cooking Light experts to help reduce time in the kitchen. From Prosciutto- Wrapped Chicken to Chocolate-Hazelnut Panini Sundaes, Fresh Food Superfast takes the guesswork out of meal planning and helps readers put dinner on the table in a flash.

Cooking Light Fresh Food Superfast (Paperback)

The third book in the best-selling Fresh Food Fast series is helping the home cook go superfast. Cooking Light Fresh Food Superfast is packed with more than 280 all-new recipes that fit the trusted Fresh Food Fast 5-ingredient, 15-minute equation-and 100 of those can be prepared with 4 ingredients or less or in 10 minutes or less!

Following its popular predecessors, Cooking Light Fresh Food Fast and Cooking Light Fresh Food Fast Weeknight Meals, Cooking Light Fresh Food Superfast is packed with even more exciting features. "Fix It Faster" tip boxes offer suggestions on how to speed things up; "Ingredient Spotlights" focuses on fresh convenience products that help rev up prep time-without sacrificing freshness or fl avor; "Quick Flips" offers substitution ideas to completely transform a recipe into a new one; and a "Seasonal Produce Guide" gives readers guidelines for fresh produce purchasing and storing. The book also provides a side dish suggestion for many recipes, as well as practical tips from the Cooking Light experts to help reduce time in the kitchen. From Prosciutto- Wrapped Chicken to Chocolate-Hazelnut Panini Sundaes, Fresh Food Superfast takes the guesswork out of meal planning and helps readers put dinner on the table in a flash.

On Food and Cooking: The Science and Lore of the Kitchen by Harold Mcgee...

This beneficial publication by Harold Mcgee digs deeply into the subject of cooking from a variety of angles. Mcgee explains how the difference between eating cooked and raw garlic, how to choose fresh fish, the story of French sauces and what authentic wasabi is. The author reveals the history of foods, cooking techniques from around the world, why specific foods taste best when paired with other foods, and the literature surrounding them.

On Food and Cooking: The Science and Lore of the Kitchen by Harold Mcgee...

This beneficial publication by Harold Mcgee digs deeply into the subject of cooking from a variety of angles. Mcgee explains how the difference between eating cooked and raw garlic, how to choose fresh fish, the story of French sauces and what authentic wasabi is. The author reveals the history of foods, cooking techniques from around the world, why specific foods taste best when paired with other foods, and the literature surrounding them.

On Food and Cooking: The Science and Lore of the Kitchen by Harold Mcgee...

This beneficial publication by Harold Mcgee digs deeply into the subject of cooking from a variety of angles. Mcgee explains how the difference between eating cooked and raw garlic, how to choose fresh fish, the story of French sauces and what authentic wasabi is. The author reveals the history of foods, cooking techniques from around the world, why specific foods taste best when paired with other foods, and the literature surrounding them.