Joy of Canning: All About Canning & Preserving



Joy of Canning: All About Canning & Preserving
Publisher: VJJE Publishing Co. (September 10, 2002) | Language: English | ISBN-10: 0743215028 | 128 pages | PDF | 531 KB

More than 75 recipes -- presented for the first time ever -- with the clear, comprehensive instructions you've come to expect from the Joy of Cooking
* Easy-to-follow recipes adhere to USDA guidelines for canned fruits and vegetables, jams and preserves
* Everything you need to know to capture the intense flavors of fruits and vegetables from the garden or farm stand, or to make beautiful gifts of jewel-colored jams and jellies
* Timesaving techniques from microwave oven jams to quick pickles, classic recipes such as Strawberry Jam and Canned Tomatoes as well as exciting new recipes including Christmas Conserves and Four Citrus Marmalade

The Perdue Chicken Cookbook



The Perdue Chicken Cookbook
Publisher: Book Sales (November 2000) | Language: English | ISBN-10: 0785812008 | 266 pages | PDF | 786 KB

The Perdue name will lend credibility to this collection of chicken recipes. Written by Mrs. Frank Perdue, it neatly delivers what it promises: a variety of recipes complemented by nuggets of useful advice about nutritiously cooking chicken and preparing and purchasing poultry and other ingredients. It's the kind of information the author claims she should have had on hand when she first faced the intimidating task of cooking for her husband, a man she calls "one of the world's greatest experts" on the bird. Accordingly, recipes are designed and organized for home cooks, including some for the microwave oven, for the grill (boneless breasts Tandoori), for dieters (pasta primavera with chicken) and for the finicky (crispy peanut butter chicken). Also featured are Frank Perdue's favorites--Hawaiian "layered" chicken and chicken a la Montmorency. To Mrs. Perdue's credit, she presumes nothing about her readers' capabilities, and explains as she goes. Only one dish appears totally unappealing: a crown roast constructed of chicken drumsticks. Advertising; author tour. Copyright 1991 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Professional Pizza Guide



Professional Pizza Guide
Publisher: VJJE Publishing Co. 2007 | Language: English | ISBN: 0888845540 | 168 pages | PDF | 1 MB

It's impossible to date the first pizza, since it was never invented as such, but rather evolved over thousands of years. Starting from the flat rounds of bread that go way back to all civilizations, most spread some mixture of herbs and oil on them before or after baking. But pizza, as we know it, came into its own when the poorer Neapolitans started topping these humble rounds of dough with tomato.

The first pizzeria in America was opened on Spring Street in Manhattan in 1905. However, pizza never caught on in this country until after World War II, when GI's returning home from Naples refused to leave these delectable pies in Italy. But it took several decades before Americans developed their own pizza styles:

Favorite Salad Recipes




Favorite Salad Recipes
Publisher: Bristol Publishing Enterprises (March 1, 1997) | Language: English | ISBN:1558671730 | 262 pages | 1 + 1 MB

Salad recipes fall into 6 categories: vegetable salads, salads with seafood and poultry; potato salads; rice and grain salads; pasta salads; bean salads. Salad dressings, too.

Serious Kitchen Play



Serious Kitchen Play
Publisher: Georg Erdosh 2000 | Language: English | ISBN: 041108929X | 410 pages | PDF | 1.5 MB

With her detailed knowledge of nutrition, combined with unequaled expertise in the kitchen, Marie Oser has compiled a sensible guide for health that is also a treasury of delicious recipes. (Neal Barnard, M.D., President, Physicians Committee for Responsible Medicine)

Bread Bakers Bible




Bread Bakers Bible
Publisher: Southwater Publishing (January 2000) | Language: English | ISBN:184215009X | 128 pages | PDF | 700KB

Book Description
Discover over 75 traditional bread recipes from around the world.

The Enlightened Kitchen: Eat Your Way to Better Health [Repost]



The Enlightened Kitchen: Eat Your Way to Better Health
Publisher: Wiley; 1 edition (September 13, 2002) | Language: English | ISBN: 047108929X | 320 pages | PDF | 1.4 MB

With her detailed knowledge of nutrition, combined with unequaled expertise in the kitchen, Marie Oser has compiled a sensible guide for health that is also a treasury of delicious recipes. (Neal Barnard, M.D., President, Physicians Committee for Responsible Medicine).

The Enlightened Kitchen will help bring you and your family into the 21st century -- well informed about the importance of plant-based nutrition, and in excellent health. Marie Oser continues her tradition of bringing you the very best in healthful vegetarian cooking. (John McDougall, MD, Internist, Author, Lecturer)

Marie Oser has done it again! Her recipes are to be enjoyed and her message taken to heart: to protect and support your health, begin moving toward a more plant-based diet today. (Suzanne Havala Hobbs, DrPH, MS, RD Author, Being Vegetarian for Dummies)

"I've heard Marie Oser referred to as the vegan Martha Stewart, and I have to agree that she has indeed turned the meatless kitchen into an extraordinary and delicious experience. Oser knows her stuff." (Gerald Etter, Food Editor, Philadelphia Inquirer)

Book Description
"The very best in healthful vegetarian cooking."
–John McDougall, M.D., internist, author, and lecturer

"With her detailed knowledge of nutrition combined with unequaled expertise in the kitchen, Marie Oser has compiled a sensible guide for health that is also a treasury of delicious recipes."
––Neal Barnard, M.D., President, Physicians Committee for Responsible Medicine

"For the sake of your palate, I highly recommend Marie Oser’s book."
––T. Colin Campbell, Ph.D., Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry, Cornell University

"Oser knows her stuff . . . [She is] the vegan Martha Stewart."
––Gerald Etter, Food Editor, Philadelphia Inquirer

Enjoy the health benefits of richly flavorful plant-based cuisine with 175 sure-to-satisfy recipes found in The Enlightened Kitchen, based on the newspaper column of the same name. In this, her fourth book, Marie Oser helps you discover how to convert traditional favorites normally high in saturated fat, calories, and cholesterol into healthy, wholesome, and satisfying meals. These enlightened dishes are absolutely delicious, having all of the flavor, texture, and eye appeal you expect from gourmet fare–but without the unhealthy baggage that often comes with traditional ingredients.

Enjoy dishes that are good-tasting and good for you! Making food choices that lead to optimal health and well-being has never been easier– or tastier.

The Essential Seafood Cookbook [REPOST]



The Essential Seafood Cookbook
Publisher: VJJE Publishing Co. 2003 | Language: English | ISBN: 174045779X | 200 Pages | PDF | 1 MB

No matter how it's prepared, nothing can quite compare to the taste of fresh seafood. Whether it's baked, steamed, or fried, seafood is packed with flavor and nutritional value. Collectors and seafood lovers will be very pleased with this e-cookbook of over 200 simple, yet tasty recipes from the marvellously interesting to the essential basics. Our goal with this cookbook is to provide cooks with all the information they need to easily and properly prepare seafood and serve it with style. Most of the recipes are simple to make, even for cooks whose experience with seafood is limited. We wanted to encourage people to try new ways of incorporating seafood into their diets.

In a study, researchers at the University of Washington in Seattle found that a weekly serving of a fatty fish such as salmon, mackerel, or albacore tuna may reduce the risk of cardiac arrest by 50% or more. While fish and shellfish are generally low in overall fat content, their oils contain a large proportion of polyunsaturated fatty acids known as omega-3 fatty acids, which are thought to reduce coronary spasms and the clumping of blood platelets, among other effects.

This isn't just another book on how to cook fish and shellfish -
it's a total seafood experience!

* Baked Stuffed Shrimp
* Lobster Thermidor
* Oysters Rockefellar
* Wine-Steamed Clams
* Maryland Crab Cakes
* Clams Casino
* New England Clambake

* Coquille St. Jacques
* Deviled Crab
* Shrimp Florentine
* Paprika Scallops
* Sweet and Sour Shrimp
* Mississippi Fried Oysters
* Lobster Newburg

* Shrimp Scampi
* Scalloped Oysters
* Lousiana Shrimp Boil
* Seafood Kabobs
* Coconut Fried Shrimp
* Fried Softshell Crabs
* Scallops and Wild Rice

The Greek Kitchen [REPOST]



The Greek Kitchen
Publisher: VJJE Publishing Co. 2003 | ISBN: 0913990930 | 87 Greek recipes | PDF | 92 Pages | 1.0MB |

The tastiest food on earth... The Greeks know how to cook up a delicious meal!

'Moje Wypieki' Dorotus/Dorota



'Moje Wypieki' Dorotus/Dorota
Wydane tylko jako e-book | brak ISBN | 2007 | 300 stron | PDF | 12.91 MB | 212 przepisów | 467 zdjęć

Jedna z najbardziej niesamowitych książek kucharskich, jakie można wyszperać w sieci, bijąca na głowę wiele 'drukowanych' pozycji kulinarnych. Jej główną siłą jest to, że nie jest adresowana ani pisana przez zawodowych akrobatów-kucharzy i nie ocieka w przepisy, jak przyrządzić sarninę w truflach czy pięciopietrowy płonący tort, ale skupia się na potrawach, które można wykonać w każdym domu. Przepisy są własnoręcznie wykonywane i fotografowane przez autorkę i zawsze opatrzone komentarzem, co jest naprawdę smaczne a co tylko dobrze się prezentuje (co czasem też jest ważne). Walijka pochodzenia polskiego prezentuje przepisy z kuchni całego świata, począwszy od polskiej klasyki (sernik krakowski, karpatka, wuzetka), przez rozmaite ciasteczka (wiele wspaniałych przepisów na muffiny!) po przepyszne pancakes, niezwykłej urody ciasto zwane słonecznikiem (na okładce) czy niesamowitą technikę zdobienia tortów masą z pianek marshmallow (okładka). A wszystko to w pięknej oprawie graficznej - 212 przepisów i 467 niezwykłych fotografii. Jest to naprawdę niezbędnik każdego smakosza, kulinarna biblia, którą mieć należy koniecznie.