Tuesday, January 5, 1999

[Download] 101 Things to Do with a Toaster Oven PDF format

101 Things to Do with a Toaster Oven

Whether it's warm or cold outside, the toaster oven is the hot new appliance for cooking every meal. With 101 Things to Do with a Toaster Oven, you can make appetizers for a party, brunch for friends, mid-afternoon snacks for the kids, dinner for your family, and dessert for you! Try these mouthwatering recipes: Baked French Toast, Sun-Dried Tomato Tart, Pizza Bites, Nut-Crusted Salmon, Hearty Lasagna Stacks, Three-Cheese Mac 'n' Cheese, Apple Popovers, Chocolate Chunk Bread Pudding, and a whole lot more!

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ISBN1423606485
ISBN 139781423606482
Publication Date2009
PublisherGibbs Smith
Pages128
FormatSpiral-bound
AuthorsDonna Kelly,
Rating

[Download] Chicken: A Savor the South(r) Cookbook PDF format

Chicken: A Savor the South(r) Cookbook

While fried chicken may be the South's iconic dish, when it comes to southern foodways, there are a lot of ways to love America's most popular fowl. Preparations range from Country Captain to Carolina Chicken Bog to Chicken and Parslied Dumplings and more. Here, Cynthia Graubart celebrates the bird in all its glory, southern style and beyond. This little cookbook packs all the know-how that cooks need to make irresistible chicken dishes for everyday and special occasions, from shopping and selecting to cutting up, frying, braising, roasting, and much more. Ranging in style from traditional southern to contemporary to international, fifty-three recipes are organized to help easily match the cut of chicken to the perfect recipe. Be assured that Graubart includes instructions for making the best fried chicken ever--seven different ways.

Graubart also brings together the chicken's culinary history with the popular culture and lore that surrounds chicken cookery in the South. She notes that the special Sunday Sabbath dinner was often built around a chicken--in fact, prior to the 1940s, chicken was sometimes more expensive than beef or pork. Today, the southern states lead the country in annual poultry production, and Kentucky Fried Chicken features throughout the American landscape. But you won't need take-out when you have Chicken in your kitchen.

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ISBN1469630095
ISBN 139781469630090
Publication Date2016
PublisherUniversity of North Carolina Press
Pages160
FormatHardcover
AuthorsCynthia Graubart,
Rating

[Download] The Best Chicken Recipes PDF format

The Best Chicken Recipes

300 exhaustively tested recipes for America's favorite main course.

Chicken is the go-to main course for most Americans, but the same old recipes featuring bland, dry chicken are all too often the norm - resulting in a collective sigh around the dinner table. The Best Chicken Recipes offers 300 foolproof ideas for cooking chicken right - and making dinner interesting again. Whether you're looking for a never-fail recipe for Simple Roast Chicken, classics with a modern twist (Chicken Salad with Fennel, Lemon, and Parmesan or Braised Chicken with Leeks and Saffron), or something entirely new to incorporate into your repertoire (Chicken Tagine or Firecracker Chicken, anyone?), you'll find it all here. In addition, we offer recipes to fit just about any season, occasion, and lifestyle, all divided into easy-to-navigate chapters for easy reference. Our information-packed primer shows you how to take the guesswork out of knowing when a chicken is done and provides tips for boosting flavor, as well as detailed instructions for basic butchering and carving techniques. Whether you're entertaining a group or cooking for two, are health conscious or time-crunched - we've got you covered. With this book in your kitchen, no one will ever be late to dinner again.

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ISBN1933615230
ISBN 139781933615233
Publication Date2008
PublisherCook's Illustrated
Pages432
FormatHardcover
AuthorsCook's Illustrated Magazine,
Rating

[Download] Chicken Night (Williams-Sonoma) PDF format

Chicken Night (Williams-Sonoma)

An engaging, solution-oriented approach to cooking tempting everyday meals for family and friends. This collectible series of cookbooks focuses on simple, yet delicious dinners for any day of the week, with a selection of recipes that are easy to please all ages and palates.

Chicken is a favorite for any meal – family dinners, Sunday suppers, even casual parties. This book shows you how to make enticing homemade chicken dinners that everyone will love from classics like chicken and dumplings and Coq au Vin to more adventurous fare such as chilaquiles and curries.

With full color photos showing completed dishes and techniques, the book is divided into sections for cooking whole chickens or chicken parts and offers expert advice on methods and flavoring.

Part of a collectible series that focus on simple, yet delicious dinners for any day of the week, with a selection of recipes that are easy to please for all ages and palates. Also available: Taco Night, Pasta Night, and Pizza Night.

Sample recipes include:
Beer Can Chicken on the Grill
Coq au Vin
Chicken in Lettuce Cups
Chicken Cheesesteak with Peppers and Onions
Chicken and Sweet Potato Curry
Grilled Chicken with Feta, Currants, Lemon and Pine Nut Topping
Chicken, Broccoli and Cashew Stir Fry
Spicy Jerk Drummettes

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ISBN1616287985
ISBN 139781616287986
Publication Date2014
PublisherWeldon Owen
Pages128
FormatHardcover
AuthorsKate McMillan,
Rating

[Download] A Cook's Guide to Eggs: The Definitive Egg Cookbook, with Step-By-Step Techniques, 50 Recipes and Over 450 Photographs PDF format

A Cook's Guide to Eggs: The Definitive Egg Cookbook, with Step-By-Step Techniques, 50 Recipes and Over 450 Photographs

This title opens with a comprehensive photographic identification guide to all the well-known types of egg, such as hen, duck and quail, as well as more exotic varieties, including ostrich and emu. Each type is examined in detail. The recipe section includes over 50 classic egg recipes.

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ISBN184476883X
ISBN 139781844768837
Publication Date2009
PublisherSouthwater Publishing
Pages128
FormatPaperback
AuthorsAlex Barker,
Rating

[Download] Meat: A Kitchen Education PDF format

Meat: A Kitchen Education

Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking.
 
Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the seasoned professional. Meat: A Kitchen Education is Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style.
 
Instruction begins with an informative summary of meat cooking methods: sautéing, broiling, roasting, braising, poaching, frying, stir-frying, grilling, smoking, and barbecuing. Then, chapter by chapter, Peterson demonstrates classic preparations for every type of meat available from the butcher: chicken, turkey, duck, quail, pheasant, squab, goose, guinea hen, rabbit, hare, venison, pork, beef, veal, lamb, and goat. Along the way, he shares his secrets for perfect pan sauces, gravies, and jus. Peterson completes the book with a selection of homemade sausages, pâtés, terrines, and broths that are the base of so many dishes. His trademark step-by-step photographs provide incomparable visual guidance for working with the complex structure and musculature of meats and illustrate all the basic prep techniques—from trussing a whole chicken to breaking down a whole lamb.
 
Whether you’re planning a quick turkey cutlet dinner, Sunday pot roast supper, casual hamburger cookout, or holiday prime rib feast, you’ll find it in Meat along with:
 
Roast Chicken with Ricotta and Sage; Coq au Vin; Duck Confit and Warm Lentil Salad; Long-Braised Rabbit Stew; Baby Back Ribs with Hoisin and Brown Sugar; Sauerbraten; Hanger Steak with Mushrooms and Red Wine; Oxtail Stew with Grapes; Osso Buco with Fennel and Leeks; Veal Kidneys with Juniper Sauce; Lamb Tagine with Raisins, Almonds, and Saffron; Terrine of Foie Gras; and more.
 
No matter the level of your culinary skills or your degree of kitchen confidence, the recipes and guidance in Meat will help you create scores of satisfying meals to delight your family and friends. This comprehensive volume will inspire you to fire up the stove, oven, or grill and master the art of cooking meat.


Winner – 2011 James Beard Cookbook Award – Single Subject Category

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ISBN1580089925
ISBN 139781580089920
Publication Date2010
PublisherTen Speed Press
Pages336
FormatHardcover
AuthorsJames Peterson,
Rating

[Download] Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird PDF format

Hot Chicken Cookbook: The Fiery History & Red-Hot Recipes of Nashville's Beloved Bird

Nashville-style Hot Chicken is the Music City s claim to culinary fame. Entrenched in the city s history, but also fresh enough to contribute to Nashville s exploding national popularity as a creative urban scene, Hot Chicken is an addiction and a sweet, spicy salvation to those who've had it. In The Hot Chicken Cookbook, Timothy Davis, a chef, writer, and Nashville resident, traces the dish s origins back to the late 1930 s at Prince s Hot Chicken Shack, a story of love gone wrong, and follows the trail to its white-hot buzz of today. For more perspective on devotion, he visits the Nashville Hot Chicken Festival and talks chicken with The Chew's Carla Hall, Food Network personality Andrew Zimmern, Yo La Tengo s Ira Kaplan, writer of Return to Hot Chicken, Joe Kwan of the Avett Brothers, and other culinary luminaries like Edward Lee, Linton Hopkins, Sarah Gavigan, Steven Satterfield, and Hugh Acheson. Featuring over two-dozen recipes from the finest Hot Chicken restaurants in Nashville and beyond, The Hot Chicken Cookbook tells the tale of Music City's fiery bird going global to influence a world of chefs and eaters."

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ISBN1940611199
ISBN 139781940611198
Publication Date2015
PublisherSpring House Press
Pages128
FormatPaperback
AuthorsTimothy Charles Davis,
Rating