Elucidated by over 100 line drawings, it systematically introduces the properties of all the basic spices and special ingredients of Indian food, then explains the techniques employed in using them, always with the help of comparisons to familiar Western methods.It is immediately obvious that Indian food is rich and varied, yet not difficult to prepare. The cooking principles are basic and wellknown. The utensils needed are few and simple. As Julie Sahni says, "If you know how to fry, there are few tricks to Indian food." Every recipe has been especially designed for the American kitchen -- practically all the ingredients can be found in any American supermarket and there are scores of time-saving shortcuts with the food processor and handy directions for ahead-of-time preparation.Following a lively and absorbing introduction to the history of India's classic Moghul cuisine, Julie guides the cook through the individual components that make up an Indian meal. She begins with delicious appetizers like Crab Malabar and Hyderabad lime soup; continues through main courses, both nonvegetarian and vegetarian (this book is a treasure trove for the non-meat eater); goes on to all the side dishes and traditional accompaniments, from spinach raita and lentils with garlic butter to saffron pilaf and whole wheat flaky bread; and ends with the glorious desserts, like Ras Malai, sweetmeats, and beverages. Clear, illustrated, step-by-step instructions accompany the cook through every stage, even for making the many wondrous Indian breads, both by hand and with the food processor. And at the end of each recipe are balanced serving suggestions for every kind of meal, Among the many special features are ideas for appropriate wines, a useful spice chart, a complete glossary (which might also come in handy when ordering in Indian restaurants), and a mailorder shopping guide that will make Indian spices accessible anywhere.Most important, Julie Sahni imparts the secrets to mastering the art of Indian cooking. Even the beginner will quickly learn to move within the classic tradition and improvise with sureness and ease.Julie Sahni has written a masterpiece of culinary instruction, as readable as it is usable, a joy to cook from, a fascination to read.

    Oliver features mouthwatering breakfasts, tapas, roasts, fish, and desserts. Each recipe is accompanied by Oliver's commentary, which will encourage and inspire cooks of all levels!

    Using straightforward, easy-to-follow techniques, there are foolproof recipes for cakes, traybakes, bread, biscuits, tarts, pies, puddings and desserts.If you are a confident baker or ready to move onto the next stage, each chapter also showcases the best recipes from the series – Mary and Paul's Signature Bakes, Technical Challenges and Showstoppers, plus the best bakers' recipes from series 4.There are step-by-step photographs to guide you through the more complicated techniques and beautiful photography throughout, making this the perfect gift for all bakers.The finalists' recipes will be available after the final has transmitted in October. For more information go to: www.bakeoffbook.co.uk.

    100 easy recipes—under $10 to make—with less than 10 net carbs per serving! The keto diet shouldn’t be complicated, boring, or expensive! The DIRTY, LAZY, KETO Dirt Cheap Cookbook by USA Today bestselling author Stephanie Laska makes keto “doable” for everyone. You don’t have to break the bank to go keto with The DIRTY, LAZY, KETO Dirt Cheap Cookbook. Stephanie Laska lost 140 pounds by solving the problem of not having enough money or time to eat healthy. In The DIRTY, LAZY, KETO Dirt Cheap Cookbook, she shares 100 budget-savvy “dirty, lazy,” keto recipes the whole family will love—all containing ten grams of net carbs or less and costing less than $10 to make the whole recipe! These recipes are built around common ingredients (you can pronounce and will use over and again—no waste) found in your local supermarket; nothing pretentious or expensive is required. DIRTY, LAZY, KETO recipes are stress-free but without skimping on taste. You’ll also find tips to stretch that bottom dollar plus strategies to reboot leftovers but in DISGUISE along with signature entertaining and relatable stories from your best girlfriend, Stephanie. Lose weight while enjoying familiar comfort food favorites—all under ten net carbs per serving!

    Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.From the Trade Paperback edition.

    Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.

    With options for 2, 4, or 6 servings, households of all sizes can share a home-cooked meal. These Test Kitchen approved recipes are tailor-made for hectic lifestyles and health-conscious families. More than recipes...This must-have collection offers over 160 full-color photographs, detailed nutritional analyses, ways to streamline prep so dinner is ready even faster, easy make-ahead options, assorted 10-minute side dishes, and suggestions for turning leftovers into tasty lunches-to-go. Tips you can trust...Helpful shortcut kitchen techniques show you how to shave minutes off your prep time, while simple ingredient pairing tips teach you to effortlessly craft a variety of mouthwatering meals from just a few flavor-boosting items. Serving wholesome, homecooked meals on busy evenings just got easier thanks to Cooking Light® Fresh Food Fast Weeknight Meals. Family meals return with these ready-in-minutes recipes for healthy, delicious, satisfying dishes.

    The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces, and sides. If you are looking for a new guide to classic American barbecue with the volume turned to high, look no further.

    This collection features 25 down-home desserts like Apple Blush Pie, Cherry Brownie Cobbler and Pumpkin Custard Crunch...all guaranteed to be scrumptious and easy as pie to make!

    A gift like no other for fans of the series, old or new.

    Author and burger expert George Motz covers traditional grilling techniques as well as how to smoke, steam, poach, and deep-fry burgers based on signature recipes from around the country. Each chapter is dedicated to a specific regional burger, from the tortilla burger of New Mexico to the classic New York–style pub burger, and from the fried onion burger of Oklahoma to Hawaii’s Loco Moco. Motz provides expert instruction, tantalizing recipes, and vibrant color photography to help you create unique variations on America’s favorite dish in your own home. Recipes feature regional burgers from: California, Connecticut, Florida, Hawaii, Iowa, Kansas, Massachusetts, Michigan, Minnesota, Mississippi, Missouri, Montana, Nebraska, New Jersey, New Mexico, New York, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Utah, and Wisconsin.

    Megafan and food writer Chris-Rachael Oseland spent a year rewatching all of series one through six and experimenting in her kitchen to bring you a fresh recipe for every single episode.This book is a treat for any Whovian who wants to offer more than a plate of fish fingers and a bowl of custard at your next viewing party. Want to host an elegant dinner party to show off your new T.A.R.D.I.S. corset? Start the evening with a Two Streams Garden Cocktail followed by Baked Hath, Marble Cucumber Circuits with Vesuvian Fire Dipping Sauce, Professor Yana’s Gluten Neutrino Map Binder, Slitheen Eggs, and some of Kazran’s Night Sky Fog Cups for dessert.If you’re just getting a few friends together to watch the latest episode, why not offer them an Ood Mezze Plate to munch on as stragglers wander in followed by some quick and easy Fish Custard Tacos, Open Faced Dalek Ironsides, Sontaran Soldiers, and a Cinnamon Pull Apart Crack in the Wall. They can wash it all down with a cup of the Pond’s Wedding Punch.Lets be honest. No Whovian gathering is complete without them, so you also get an entire bonus chapter dedicated to interesting alternative takes on fish fingers and custard.This comprehensive cookbook includes eighteen adult beverages, more than two dozen recipes for vegetarians, twenty that are safe for people with wheat allergies, and ten for the low carb dieters. You’ll be prepared for every possible guest.The ebook also includes over 50 full color photos, a linked table of contents for easy navigation, and a useful appendix.Put on your fez and straighten your bow tie. You own a cookbook now. Cookbooks are cool.Geronimo!

    With puddings like ginger cake, cardamom and maple syrup, these spirit-lifting recipes are a varied and glorious celebration of simple, plant-based cooking. Highlights include:Simple filo pastry filled with cheese and greensA savoury tart of shallots, apples and ParmesanSoothing polenta with garlic and mushroomsFiery udon noodles with tomato and chilliesCreamy pudding rice with rosewater and apricots

    In this companion volume to his new series on public television, Jacques shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques's way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher. With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You'll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pepin Fast Food My Way at your side, the best food is always the simplest.

    With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.