Pearls of Kitchen Wisdom: Tips, Shortcuts, and Recipes from A Country HomeTaking a page from one of Heloise's household hints books and adding decorating tips, recipes, and homespun kitchen advice, Pearls of Kitchen Wisdom: Tips, Shortcuts, and Recipes from a Country Home offers useful, interesting, and sometimes odd nuggets of advice on how to make life in your kitchen more pleasant and how to add authentic country influences to your home.
Pearls of Kitchen Wisdom gathers the homey advice your mother, aunts, and old neighbor lady keep telling you--some of it's good, some you already know, some is just plain strange
101 Essential Tips: Cooking With Spices
This demure little book packs a world of spice know-how into it's 69 pages--with not a real life Spice Girl in sight! Profiling an aromatic array of spices: paprika, cinnamon, cumin, anise, and some which the tongue has a hard time even negotiating such as asafetida and fenugreek--Cooking with Spices is a flavorsome treat. Handy hints are given for the selection, drying, and storing of spices, as well as pointers for freezing and grinding. Full color photographs profile the varieties and conditions of a spice--ginger has four types: preserved, dried, fresh, and ground. This spice is recommended for curry powder, meat and fish dishes, and of course cookies! The book even manages to squeeze in 42 recipes that will heat up the kitchen! From the Far East we have Thai Shrimp Soup with Lemongrass, a succulent dish with a zesty balance of lemongrass, chilies, scallion, cilantro, and the shrimp. From the Middle East comes a terrific recipe for faithful Falafel--plan in advance for this one, as chickpeas must be soaked for 36 hours. It's worth the effort though; this is a thoroughly delicious dish, perfect for dipping at parties!
Everything You Pretend to Know About Food: And Are Afraid Someone Will Ask
What is the difference between sauteed, fried, pan-fried, stir-fried, and deep-fried? How can wine have legs? What is dim sum? For those of us who aren't gourmet chefs but still want the know-how to decipher a menu in an upscale restaurant, talk food at a cocktail party, or simply impress family and friends, here is a culinary handbook that takes the mystery out of food. From beverages to breads, fruits to fish, pasta to potatoes, Everything You Pretend to Know About Food and Are Afraid Someone Will Ask offers a pantry-full of savory facts, including common cooking phrases and terminology, often misused food terms, and fascinating food lore. Ideal for browsing, for quick reference or deep study, this delightful book will enlighten and entertain both the genuine foodie and the culinary novice on the most universal of subjects: food.
Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit Barbecue is not about grilling food fast over high heat. That's something else, delicious in its own right, but something else entirely. Barbecue is about marginal cuts of meat (for the most part), about smoke, about fires burning so low and slow you hardly ever see the flicker of a flame. Barbecue is about succulent pork ribs as dark as sin just falling off the bone and dripping with glorious sweet pork godliness. Or enjoying the effects that 12 to 18 hours of smoking has on beef brisket. The trick is, how do you do it? How do you master a cooking technique all but ignored in favor of fast and hot? The answer lies in Smoke & Spice. Authors Jamison and Jamison provide all the information you're ever going to need to run a real barbecue. Tips and techniques abound on every page--accompanied with countless recipes that stretch the barbecue imagination. And seeing that one cannot live on barbecue alone (though that's a challenge well worth considering) there are just as many recipes included for all the good food that accompanies barbecue--from Scalloped Green Chile Potatoes to South-of-the-Border Garlic Soup to Buttermilk Onion Rings and even Bourbon Peaches. If smoke in your eyes makes your mouth water, this is the primer for you!
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