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Features: A collection of 150 of the best of the best Test Kitchen recipes, each as relevant today as the day it was first tested; With tried-and-true recipes, cooks will learn 'new to them' recipes that are sure to become favourites; A rare look behind the Test Kitchen door links consumers with the past through vintage photographs and recipes that have stood the test of time; Experienced home economists share cooking tips for easy recipe preparation; Historical anecdotes sprinkled throughout the book entertain and inspire.
This bestselling classic has been completely updated, modernized and redesigned to be the one-stop kitchen reference for today's cook. New in this edition:
-- All new design, including two-color text
-- Recipes with numbered steps for easy use
-- Preparation and cooking times with each recipe
-- Lighter versions of favorite recipes
-- Timesaving tips to make recipes even quicker
-- 200 all-new color photographs
-- All-new line art to make learning techniques easy
-- Complete nutrition information with each recipe, including percentage of calories from fat
-- Back cover of the book shows sample pages of the interior, so you can see the design even though it is shrink-wrapped
-- All new design, including two-color text
-- Recipes with numbered steps for easy use
-- Preparation and cooking times with each recipe
-- Lighter versions of favorite recipes
-- Timesaving tips to make recipes even quicker
-- 200 all-new color photographs
-- All-new line art to make learning techniques easy
-- Complete nutrition information with each recipe, including percentage of calories from fat
-- Back cover of the book shows sample pages of the interior, so you can see the design even though it is shrink-wrapped
People really rely on Betty Crocker, and all the information they have come to expect is here, revised to be up-to-the-minute.
-- Over 900 recipes, from how to make coffee to rolling a fajita
-- Recipes that call for readily available ingredients
-- Definitions of cooking terms
-- Microwave basics and tips
-- The best -- and easiest -- way to cook anything, from oysters to apple pie to spaghetti squash
-- Photographs to help identify foods, such as types of mushrooms and pasta
-- Step-by-step photographs illustrating cooking techniques
-- Complete roasting, broiling and microwaving charts for meat and poultry
-- Trouble-shooting guides for successful baking
-- Food safety facts
-- High altitude cooking information
Trust Betty Crocker to make cooking easy, fun, and up-to-the-minute!
Harley-Davidson riders are a close-knit community that loves good food. The official motto of Harley riders may be "Live to Ride, Ride to Live," but the unofficial motto is "Eat to Ride, Ride to Eat." To help celebrate the 100th anniversary of Harley-Davidson in 2003, Bill Hufnagle, aka Biker Billy, collected 200 righteous recipes from HOG (Harley Owners Group) members and other Harley enthusiasts from sea to shining sea whose close-second passion is a fantastic, stick-to-your-ribs meal with no holds barred. There are plenty of Billy's own favorites included, too. Here and only here are recipes for Nana's Famous Horseradish Cheese Spread, Grandpa's Oil Can Stew, Penne with Crankcase Vodka Sauce, Black Leather Tostadas, and John's Prison Break Cake. This is torqued-up-tasty food from a bunch of adventure-loving riders that's certain to appeal to the more than five million Harley riders across the U.S.A.
The companion book to the nationally broadcast 26-episode PBS reality cooking series, The Kitchens of Biro, shares a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biro and Shannon Kring Biro. With more than 125 superb recipes for amuse-bouches, appetizers, soups, salads, entrees, and desserts, Master Chef de Cuisine Marcel Biro demystifies classic European culinary techniques, and adapts his unique recipes for the home chef. These hallmark recipes reflect Marcel's passion for regions such as Alsace, Tuscany, southern Germany, and Andalusia, where he has worked as a chef.
Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients: Lemon-Mint Sorbet with Red Peppercorns, Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette, Lobster Martini, Sauteed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aioli, Rich Garlic Creme Soup with Croutons & Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad & Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Creme, and many more.
The PBS series The Kitchens of Biro will air nationally beginning in late 2004, and will continue in syndication. A second season of the program is already in the works.
Marcel Biro was born in the former East Germany in 1973. By 21, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, toured Europe with Olympia Master Chef Francois Geiger, and was personal chef to German Chancellor Helmut Kohl. Shannon Kring Biro, the co-star of The Kitchens of Biro, is an award-winning lifestyle and cuisine writer who has been featured in Gastronomica and many other publications.
Go behind the scenes at Biro Restaurant and Wine Bar, and the Marcel Biro Culinary School, and discover the secrets of creating classic European cuisine made from scratch with seasonal ingredients: Lemon-Mint Sorbet with Red Peppercorns, Mesclun Duck Breast Salad with Raspberry-Shallot Vinaigrette, Lobster Martini, Sauteed White Asparagus in Parmesan Tuile with Summer Greens & Lemon Aioli, Rich Garlic Creme Soup with Croutons & Parmesan Crown, Grilled Medallions of Pork in Black Cherry-Pepper Sauce, Ahi Tuna Filet with Lobster-Veal Roulade on Glass Noodle Salad & Sauce Amoricaine, Pineapple Ravioli with Strawberry-Mint Creme, and many more.
The PBS series The Kitchens of Biro will air nationally beginning in late 2004, and will continue in syndication. A second season of the program is already in the works.
Marcel Biro was born in the former East Germany in 1973. By 21, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine. Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, toured Europe with Olympia Master Chef Francois Geiger, and was personal chef to German Chancellor Helmut Kohl. Shannon Kring Biro, the co-star of The Kitchens of Biro, is an award-winning lifestyle and cuisine writer who has been featured in Gastronomica and many other publications.
John Mariani has called Ming Tsai "the foremost interpreter of East-West cuisine in America today," and the appreciative diners at Blue Ginger, Ming's celebrated restaurant in Wellesley, Massachusetts, and fans of his top-rated Food Network show, East Meets West with Ming Tsai, agree. Now, in his first cookbook, Ming shares the technique and philosophy behind his exciting cross-cultural fare. The key, Ming explains, is retaining a healthy respect for the traditions of each cuisine so that diverse elements can be combined in a harmonious way. His trademark Foie Gras and Morel Shu Mai, for example, elevates a traditional yet simple Asian preparation with a luxuriously sophisticated Western ingredient and transforms a humble dish into truly elegant fare. Prosciutto and Asian Pear Maki is a playful reinterpretation of a Japanese favorite, while Classic Roast Chicken with Sticky Rice Stuffing gives the holiday staple a savory new spin. The result is food that's inventive yet not trendy, complex in flavor but surprisingly easy to prepare. In chapters devoted to Soups; Dim Sum (irresistible starters and bite-sized party fare); Rice and Noodles; Seafood; Birds; Meat; Sides; Oils, Dips and Seasonings; and Desserts, Ming proves again and again how delicious the coming together of East and West can be: Gingered Beef with Leeks and Asparagus, Hoisin-Marinated Chicken with Napa Slaw, Asian Gazpacho with Cilantro-Jicama Cream, and Wok-Flashed Salt and Pepper Shrimp are all quick and straightforward preparations that provide big flavors in every bite. And when it's time to pull out all the stops, a chapter dedicated to Over-the-Top recipes will guide home cooks through an array of showstopping dishes that dazzle with innovative techniques and presentations. Beverage suggestions accompany each recipe to complete the dining experience. Filled with Ming's tips for working with unfamiliar ingredients and preparations, Blue Ginger is an outstanding introduction to the pleasures of East-West cooking.
Divided into sixteen chapters, each devoted to a different holiday, this cookbook presents perfect special menus made up of the most delirious and easy-to-follow recipes culled from the pages of Bon Appetit magazine. Here is a year of holiday cooking: from a casual New Year's Day supper through the final New Year's Eve gala. In between you'll find the traditional and the soul-nourishing: blintzes for Hanukkah, chocolate eggs for Easter, sticky buns for Mother's Day, fried chicken for the Fourth of July, Sage Butter Turkey for Thanksgiving, Roast Prime Rib of Beef for Christmas dinner. And there are ideas for something a little different: a Valentine's Day dinner for two as spicy as it is romantic, a dramatic Butterflied Leg of Lamb with Rosemary for Father's Day, Eggs Florentine Plus for a lazy, late breakfast on Labor Day weekend.
Throughout "Bon Appetit" Holidays you'll discover helpful tips for everything from making food as gifts to keeping a well-stocked bar to decorating the table. In fact, everything you need to make holidays truly festive occasions can be found in this one delectable cookbook.
In "Bon Appetit The Christmas Season", readers find countless ways to help celebrate the season with style and ease. The editors of "Bon Appetit" have filled this sumptuous book with more than 125 new and classic Christmas recipes. Since the Christmas celebration doesn't begin or end on Dec. 25, the book covers every aspect of the holiday season.
Divided into three sections with ten menus in each, these 175 recipes are consistently easy to follow, imaginative, and delectable. In "Occasions" you'll find menus for special events such as a bridal shower, an anniversary, a child's birthday, a romantic dinner for two, or a grand party for fifty. In "Instant Entertaining" you'll see suggestions for a last-minute dinner or a brunch for unexpected overnight guests. In "Get-Togethers" there are menus for those meals that you have time to plan and cook: a Friday-night dinner with recipes that are easily doubled from six to twelve; a versatile Saturday Portable Lunch for the beach, a hike, or a local game; an elegant Saturday dinner for ten; a hearty weekend breakfast. Sidebars throughout the book supply invaluable information on planning, preparation, and decoration, and a shopping directory provides sources for all the accessories featured in the photographs.