by Jo Franks (2012)
Foodlovers turn to Food Processor Greats for information and inspiration. Everything is in here, from the proverbial soup to nuts: Chili Shrimp with Basil, Chilied Mushroom And Cashew Pate, Chilies Rellenos Puffs, Chilled Chicken And Avocado Bisque, Chilled Grouper Salad, Chilled Tomato Soup with Basil Cream, Chinese Black Bean Vinaigrette, Chinese Egg Noodle Dough, The Ultimate Salad Dressing, Three Cheese Macaroni And Cheese, Toasted Shrimp Appetizers, Tropical Banana Freeze, Tuna Burgers With Ginger And Soy, Tunisian Spicy Chile Paste - {Harisa} ... and much much more! Food Processor Greats is packed with more information than you could imagine. 100 delicious dishes covering everything, each employing ingredients that should be simple to find and include Food Processor.
[by] Jack Sleight & Raymond Hull
For enhancing flavor or preserving food, the old-new arts of smoke curing and smoke cookery--how to make or select, use, get the most from a smoke over, a-b-c's of brines and seasonings.and the step-by-step ways and recipes for plain and cured store-bought or caught meats, poultry, fish, wild game, sausages, delicacies.
text and recipes by Pamela Sheldon Johns
In Parmigiano!, seasoned cookbook author and cooking teacher Pamela Sheldon Johns takes you to the heartland of Italy. Emilia-Romagna, the picturesque region "bounded by rivers and mountains, " where Parmigiano-Reggiano has been made for centuries. She traces the history of the cheese and describes the traditional method - at once an art and a science - by which it is made. Parmigiano-Reggiano finds its way into fifty simple and enticing appetizers, salads, pasta dishes, entrees, breads, and even desserts, enhancing old favorites, such as Eggplant Parmigiano, as well as updated dishes, such as Radicchio Caesar Salad, Wild Mushroom Lasagne, and Caramelized Pears with Parmigiano-Reggiano Wedges.
Adeline Myers
"It's easy to think of the meatball as three things: Italian, covered with red sauce and served with spaghetti. It's iconic. The reality, though, is that meatballs could be considered an international phenomenon, inspiring creative dishes around the globe! Swedes love their sweet and sour meatballs. French North Africans enjoy fragrant boulettes in their tagine. Chinese hot pots often feature fish balls. Vegans even have meat-less meatballs! The possibilities are endless. Global Meatballs highlights these possibilities by introducing traditional recipes and pairing them with lots of creative variants. You will be encouraged to experiment and learn the techniques you need to perfect your own meatball recipe! Whether interested in comfort cooking, ethnic cuisine, or simply meatballs, this book is sure to make you into a meatball expert!"--
[traducción, Lorena Hidalgo Zebadúa
"No importa si eres novato o un experto cocinero, descubrirás que estas recetas son la combinación perfecta entre facilidad de preparación y sofisticación de sabores, disfrutarás el comerlas tanto como prepararlas."--Page 4 of cover.