Microwave Cooking for One by Marie T Smith
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General Cooking Basics
Forever Summer by Nigella Lawson — The cookbook to coincide
with the launch of the Style Network's series Forever Summer. Nigella Lawson is one
of Britain's most influential food writers, and a brilliant home cook. How to Be a Domestic
Goddess, her award-winning cookbook, sold more than 100,000 copies. Nigella Bites,
another great success, featured enticing recipes made with minimum effort. In Forever Summer,
Nigella Lawson shares her favorite warm-weather recipes that will give readers that "lazy
summer feeling" all year long. Fresh, innovative, versatile, and delicious, this irresistible
cookbook combines Nigella's breezy style with mouth-watering recipes, ranging from Mediterranean
Roasted Vegetables and Barbecued Sea Bass, to Chicken Salad with Spinach and Happiness Soup, to a
gorgeous Strawberry Meringue Layer Cake.
Tyler Florence's Real Kitchen by Tyler Florence — Bold. Unfussy.
Irresistible. Real. That's the kind of food that comes out of Tyler Florence's kitchen. With a
culinary sensibility refined in some of New York's most high-profile restaurants, and a down-home
practicality gained as the cooking guru of Food 911, Tyler cooks food that's fresh, flavorful, and
totally doable. In Tyler Florence's Real Kitchen, he'll show you how to cook simple meals that taste
amazing, from comfort-food to classics to vibrantly new dishes. With helpful notes on essential pantry
staples and a list of the kitchen equipment you really need, Tyler Florence's Real Kitchen is a
fresh, creative exploration of just how fun (and delicious) your cooking can be.
How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking by Nigella Lawson
— In the busy, stressful life of the modern woman, there could be more feel-good
mileage from running up a tray of muffins or baking a cake than in almost any other cooking. But we're
so busy making efficient, 'modern' food, that we too easily forget, what Nigella demonstrates in this
mouthwatering and deliciously reassuring cookbook, that actually it 's not hard to make a cake, that
the appreciation and satisfaction it brings are out of all proportion to the little effort involved. A
domestic goddess has to maintain her cool when faced with pastry — but with Nigella's guidance even
shortcrust pastry can be pretty pain-free. Here at last is the book which understands our anxieties, feeds
our fantasies and puts cakes, pies, pastries, preserves, puddings, bread and biscuits back into today's
kitchen and our lives. Everything from cup cakes to certosino, from brownies to bagels, from peach cream
pie to pizza, chewy amaretti to Blueberry boy-bait, from baklava to a Barbie cake, as well as children's
cooking, Christmas baking and other family treats.
The Lady & Sons Savannah Country Cookbook by Paula H. Deen — From one of
Savannah's most popular restaurants comes this cookbook of classic southern family favorites, with an
introduction by Midnight in the Garden of Good and Evil author John Berendt.
The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution by Alice
Waters — Perhaps more responsible than anyone for the revolution
in the way we eat, cook, and think about food, Alice Waters has “single-handedly chang[ed]
the American palate” according to the New York Times. Her simple but inventive dishes focus
on a passion for flavor and a reverence for locally produced, seasonal foods.
With an essential repertoire of timeless, approachable recipes
chosen to enhance and showcase great ingredients, The Art of Simple Food is an indispensable resource
for home cooks. Here you will find Alice's philosophy on everything from stocking your kitchen, to
mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to
her philosophy that a perfect meal is one that's balanced in texture, color, and flavor, Waters helps
us embrace the seasons' bounty and make the best choices when selecting ingredients. Fill your market
basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then
embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the
The Way to Cook by Julia Child — "Julia Child's ... seventh book,
The Way to Cook, is her magnus opus . . . the biggest and most comprehensive collection of Child recipes
and comments . . . (with) the same warm, generous, informal approach that has made her the most celebrated
cook in America".--Phyllis Hanes, Christian Science Monitor. 600 full-color photos.
The New Joy of Cooking by Erma S. Rombauer, et. al — Since its original
publication, Joy of Cooking has been the most authoritative cookbook in America - the one upon which
millions of cooks have confidently relied for more than sixty-five years. This, the first revision in
more than twenty years, is better than ever. Here's why: Every chapter has been rethought with an
emphasis on freshness, convenience, and health. All the recipes have been reconceived and tested with
an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where
everyone from a beginning to an experienced cook will feel completely supported. The new Joy provides more
thorough descriptions of ingredients, from the familiar to the most exotic. An all-new "RULES"
section in many chapters gives essential cooking basics at a glance. Separate new chapters on grains, beans,
and pasta include recipes for grits, polenta, pilafs, risottos, vegetarian chili, bean casseroles, and make-ahead
lasagnas. New baking and dessert chapters promise to enhance Joy of Cooking's reputation as a bible for bakers.
Little Dishes showcases foods from around the world: hummus, baba ghanoush, bruschetta, tacos, empanadas, and
fried wontons. All new drawings of techniques, ingredients, and equipment, integrated throughout an elegant new
design, and over 300 more pages round out the new Joy. Among this book's other unique features: microwave
instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose
It is a very good cookbook and I have yet to find a recipe that didn't turn out as it was supposed to.—Norm Peterson, Arizona
My hubby keeps looking in the cookbook, and asks "when will you cook this recipe?"—Lori Hamby, Florida
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