Posts Tagged ‘howto’
Tuesday, September 6th, 2011
Welcome to our site
|
The Dishwasher
$4.99
We believe it is important to preserve what makes music special, and make it easy to craft listening experiences. At MOG, browse millions songs and play them instantly. Or just turn on radio where you can stop and replay songs. You can also create playlists for any occasion, and even download songs to your mobile. We are dedicated to employing the cleanest but most powerful technology so you can enjoy music as much as ever.
|
Thursday, July 21st, 2011
Welcome to our site
|
Beer For Dummies
$22.99
The fun and friendly guide to all things beer Beer has always been one of the world's most popular beverages; but recently, people have embraced the rich complexities of beer's many varieties. Now, with Beer For Dummies you can quickly and enjoyably educate your palate—from recognizing the characteristics of ales, lagers, and other beer styles to understanding how to taste and evaluate beer. The author, a beer connoisseur, shares his own expertise on this subject, revealing his picks for the best beer festivals, tastings, and events around the world as well as his simple tips for pouring, storing, and drinking beer like an expert brewmeister. New coverage on the various styles of beer found around the world including: real ale, barrel aged/wood aged beer, organic brews, and extreme beer Updated profiles on the flavor and body of each beer, explaining why beers taste the way they do, as well as their strengths and ideal serving temperatures How to spot the best beers by looking at the bottle, label, and a properly poured beer in its ideal glass The essentials on beer-and-food pairings and the best ways to introduce beer into your cooking repertoire From information on ingredients like hops, malt, and barley to the differences between lagers and ales, this friendly guide gives you all the information you need to select and appreciate your next brew.
|
|
The Beer Journal
$8.72
The first ever tool to chart your journey through the landscape of handcrafted beers. Fully illustrated with over a hundred pages to record your tastings, The Beer Journal is perfect for traveling, to give as a gift to your favorite tasting partner,or to keep track of every unusual, delicious, and memorable beer that you find in pubs, at beer festivals, and on brewery tours. It also includes information on how to create your own beer cellar and how to develop and document your own beer pairings.The ultimate resource for beer drinkers--both connoisseurs and casual tasters alike.
|
Monday, June 20th, 2011
Welcome to our site
|
On Cooking:
$92.96
Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.
|
|
Cooking
$26.39
Autographed Bookplates Available While Supplies Last! In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. Cooking is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire.
|
|
Crazy Cooking
$7.95
Crazy Cooking is a cookery simulation game. It contains 40 various tasks split into 4 levels – from a simple dishwasher to a Chef. When you familiarize yourself with basic cooking skills, you'll be able to test them by finally cooking something. Crazy Cooking contains nearly thirty authentic recipes you can try.
|
|
Diabetic Cooking
$14.95
"this magazine offers great-tasting, nutritious recipes to help people with diabetes manage their daily meal plans. you'll even find that these quick-to-fix recipes will satisfy everyone in your family. in addition to recipes you'll find cooking tips, baking secrets, helpful shopping hints, cooking lessons and menu suggestions. features include informative articles on seasonal topics; easy-to-follow instructions for learning basic cooking techniques, complete with helpful how-to photos; over 50 taste-tempting recipes and 25 full page color photographs in each issue; recipe makeovers and menu suggestions for family dinners and casual entertaining."
|
|
Indian Cooking
$14.92
Indian Cooking presents a collection of over 60 authentic and yet simple dishes from across the regions of India, some of which are familiar and others of which are inspirational. From the basic spice mixes so important to Indian cooking, to the crisp and light dosai from southern India, to the creamy homemade ice cream called kulfi, the dishes within are superb on their own or when served in combination as a traditional thali-style meal.
|
|
On Food and Cooking
$29.99
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
|
|
Fundamentals of Cooking
$150
A 4-hour long intensively interactive experience, the Fundamentals of Cooking includes an Introduction and Philosophy of Cooking, Essential Tools of the Trade, and The Building Blocks of Technique, including everything from basic knife skills to knowing which cooking process to use to achieve any number of desired outcomes. Each member of the class will have the opportunity to cook alongside Chef, so get ready to get your hands dirty! By aiding in the preparation and execution of an array of essential recipes for any cook, you'll walk away from this class feeling confident, creative, and ready to tackle surprising new things in the kitchen.Following this intensive and hands-on course, the class will wind down just like the pros, over a glass of wine and your delicious creations!
|
|
Cooking with Wholegrains: The Basic Wholegrain Cookbook:
$8.09
This short, charming little primer in wholegrain cookery was first published in 1947--long before healthy eating was a national obsession. Reprinted numerous times, it became a pioneer cookbook: one of the first to reintroduce the joys of wholegrain recipes to the American home cook. Vrest Orton and Mildred Ellen Orton, a husband-and-wife team who also operated a stone mill, a set of country stores, and a mail-order catalog, offer readers a simple, warm, and welcoming approach to such regional classics as Southern Johnnycake and Vermont Indian Pudding. Along the way, they offer an impassioned argument for wholegrains, as well as a witty critique of the refined, shelf-stable flours that had become so seductive to postwar cooks. Today, a new audience of readers is discovering that wholegrains are not only healthy, but tasty and comforting as well. The Ortons’ delightful guide ranks as one of America’s most important grain cookbooks; it both preceded the current health craze and remains true to its present concerns. Cooking with Wholegrains is sure to find a place in every natural-food kitchen. Mrs. Orton celebrated her 99th birthday in 2010 and still lives in Weston, Vermont on the Village Green.
|
|
Zen Of Cooking
$13.96
Cooking can be one of the most sensual and transcendent activities we experience--every combination of ingredients yields a new feast for our senses--of taste, touch, smell, sight, and even hearing--to enjoy. The Zen of cooking means entering a creative flow and gaining a complete focus on the activity of cooking. This is the perfect cookbook for anyone who has ever yearned to cook more creatively--adapting a recipe to suit perfectly the requirements of his or her senses--but wasn't quite sure how to go about it without making a mess of things. Here are recipes for appetizers, pastas, main dishes, vegetarian dishes, soups, salads, marinades, salad dressings, and desserts. These basic recipes and the variations presented by the authors--130 in all--are delicious on their own; they are also the starting points for personal and creative cooking. By learning to separate elective from core ingredients, the home chef can personalize Wolfgang Puck's luscious Lobster with Sweet Ginger or the signature recipe of any other great chef.
|
|
French Cooking:
$32.96
Over 200 culinary techniques--the building blocks for how to cook any recipe--are demystified in this illustrated guide to French gastronomy. French cuisine can appear daunting, but it’s one of life’s greatest pleasures. Essentials of French Cooking offers the step-by-step kitchen techniques that are the secret to success. The book opens with a guide to the fundamentals of cooking: knife techniques (chopping, paring), cooking methods (braising, grilling, steaming, poaching, roasting), sauces and stuffings, eggs, dough. Each method is explained in text and photographs; twenty-four are further clarified on the accompanying ninety-minute DVD. Organized in courses, 125 classic recipes--quiche Lorraine, onion soup, tarte Tatin--provide ample inspiration. Each recipe is graded with a three-star rating so that home chefs can gauge its complexity--and expand their cooking abilities gradually with experience. Eight recipes from France’s leading chefs offer the ultimate challenge. Cross references throughout to techniques, DVD footage, glossary terms, and related recipes make navigation easy. Practical resources complete the volume: visual dictionaries of basic kitchen equipment, cuts of meat, and types of herbs, grains, spices, legumes; a glossary; and indexes of the recipes, main ingredients, and culinary techniques. With an introduction by Paul Bocuse, this impressive volume is an essential guide for novice and established cooks alike.
|
|
Get Cooking
$14.89
Do you want to eat really well not just once in a while but all the time but you don't know where to begin? Are you tired of pizza as much as you like it and broke from buying takeout? Do you love good food the straightforward homemade kind but feel challenged to set up a kitchen shop for decent equipment and groceries and tap into a few basic skills that can put a simple roast chicken or vegetarian entrÉe on your dinner table? If you answer "yes" to these questions then Get Cooking is for you. Get Cooking is the first book from bestselling cookbook author Mollie Katzen designed specifically for beginners whether you are just starting to cook for yourself or trying to kick the restaurant habit. Unlike most cookbooks the goal of Get Cooking is to get you in the kitchen no matter what your experience level might be. Illustrated throughout with color photographs of each dish Get Cooking gives you clear step-by-step instructions for making everything from classic mashed potatoes to Broccoli–Cheddar Cheese Calzones to Hot Fudge Sundaes (with homemade hot fudge!). With this book anyone you included can make delicious fresh food with a lot less expense (and a lot more satisfaction) than ordering in. You may know Mollie Katzen as the author of such famous cookbooks as Moosewood Cookbook or The Enchanted Broccoli Forest ; Get Cooking has all of the accessibility and personal warmth of those beloved books but it is Mollie's first cookbook for vegetarians and omnivores alike. You will learn how to make North African Red Lentil Soup Linguine with Spinach and Peas and Chickpea and Mango Curry and also Homemade Chicken Noodle Soup Spinach Lasagna and Steak Fajitas. With Get Cooking in hand you'll be serving everything from salads (such as Wilted Spinach Salad with Hazelnuts Goat Cheese and Golden Raisins) to desserts (try the Cheesecake Bars) with stops along the way for party snacks a full array of side dishes and a brilliant assortment of handcrafted burgers (bean tofu and mushroom as well as beef turkey and tuna). Here at last is the cookbook that will make a cook out of everyone.
|
Tags: basic cooking, basic cooking classes, basic cooking classes chicago, basic cooking ingredients, basic cooking skills, basic cooking terms, basic cooking tips, cooking, food, howto, recipe, recipes Posted in cookware | No Comments »
Add this post to Del.icio.us - Digg
Sunday, January 2nd, 2011
Welcome to our site
|
Finger Food
$5.99
Exciting food for successful parties. 50 delicious recipes from the quick and easy to the more elaborate including Parma-wrapped Grissini, Celery Sticks with Roquefort, French Country Terrine and Spicy Crab Cakes. Hints and tips on drinks, garnishes and presentation, together with easy-to-follow, step-by-step instructions.
|
|
FINGER FOOD Appetizer Finger Plate
$9.95
The ultimate party multi-tasking device! Ever been at a party & wondered how you'll balance your wine glass, hors d'oeurves, and scintillating conversation all at the same time? Fortunately, we�ve got the answer � the aptly titled Finger Food charming little appetizer plates with rings that fit right on your finger. Now you can easily balance your glass & your appetizers with the great Finger Food Appetizer Mini Plates and look positively in control the whole time. Genius! The Finger Food Plates are certainly conversation starters, too - so eat, drink, and be merry! One size fits most, each includes 10 reusable plates. Be Balanced at the Party for $9.95!!
|
|
Severed Finger Food
$4.99
Gross out your guests with the Severed Finger Food! This life size, vinyl five piece set of severed non-edible fingers will look great on your Halloween Vegetable trays.
|
Tags: cooking, finger food ideas, finger food recipes, finger foods, finger foods for babies, finger foods for baby showers, finger foods for parties, food, howto, recipe, recipes Posted in cookware | No Comments »
Add this post to Del.icio.us - Digg
Tuesday, November 23rd, 2010
Welcome to our site
|
Recipes
$22.01
2006 IACP Award Winner: General Category! Preface by Martha Stewart. Recipes. Cooking all comes down to the recipes -- those ingredient-by-ingredient, technique-by-technique, step-by-step instructions. In Recipes, Susan Spungen, founding food editor and editorial director for food at Martha Stewart Living Omnimedia for twelve years, presents her own easy, unfettered ideas for cooking simple food rich with freshness and flavors to share with family and friends. Recipes is organized by technique, explaining why sautéing is great for two or four but when feeding a crowd braising is the better choice. Prepare focuses on the basics, from making a vinaigrette to roasting garlic and peppers. Chop includes not just salads, but gazpacho and a Provençal sandwich that requires knife skills. Sauté explains how to pan-sear fish and make a layered omelet. Grill shows proper techniques for cooking scallops, asparagus, and steak over an open fire. Roast offers the perfect roast chicken and a roasted squash salad. Bake features a variety of pizzas as well as mushrooms baked in parchment paper. Simmer and Braise coaxes the most flavors from soups and lamb shanks. Finally, there's Indulge, a selection of desserts from simple brownies and peach melba to a fruit crisp and a rich chocolate cake. Susan believes that one of the most pleasurable parts of a meal should be the making of it. Recipes encourages home cooks to become confident cooks.
|
|
Jacques Pepin Complete Techniques And Recipes
$17.55
Rated: NASynopsis: It doesn’t matter whether you can make the fanciest gourmet meal if you lack the skills to do something as basic as poach an egg. Once you acquire those basic skills, your culinary repertoire is limited only by your imagination. The Complete Pépin is an entire cooking course on DVD that features dozens of techniques that Jacques has sharpened over his decades in the kitchen.
|
|
2500 Recipes
$21.74
How to escape the cooking routine of the same old dishes, meal after meal. Many home cooks are stuck in a food routine that includes preparing the same 10 or 15 recipes over and over again, week after month after year. 2500 Recipes, the ideal guide to escaping that routine, offers 50 recipes each for foods ranging from snacks and sandwiches, to chicken and ground meat; from shellfish to grains; from winter vegetables to summer fruit. There's also a special section of dishes for special occasions. Consider this common scenario. There is a chicken waiting to be roasted for dinner. Stop. Go the chapter that has 50 recipes for roast chicken. Each one is different. Most important, there are sure to be a few that are more interesting than that old reliable one prepared out of habit -- too often a bad habit. Without doubt, there will be dozens of recipes based on ingredients commonly on hand to please cook, family and guests. There's even a chapter with 50 scrumptious recipes for burgers and hot dogs. Each one is sure to delight. All the recipes are quick, and most use just a small number of ingredients. But each recipe includes a power flavor that's easy to obtain and easy to incorporate into cooking routines. Examples include oils, herbs, olives and sun-dried tomatoes. There is also an entire section on basic cooking techniques and preparations, featuring seasonings, marinades, sauces, dressings and machines.
|
|
The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue
$17.95
"The Granddaddy of all Grilling cookbooks-with more than 130,000 copies sold-is available in paperback for the first time ever. From outdoor cooking experts Chris Schlesinger and John Willoughby, you'll learn ... > >Expert advice on getting your grill set up >190 sensational recipes from appetizers to dessert >Great tips for grilling foods to perfection >An up-to-date guide to barbecuing >An indispensable list of tools you'll need to have>>"
|
|
Potato: 150 Fabulous Recipes
$7.99
The complete potato-lover's handbook - identification, preparation, techniques and recipes, all shown step by step in more than 800 stunning photographs.
|
|
125 Best Soup Recipes
$7.99
125 soup recipes that are quick to make and suited to modern lifestyles -- great soups do not need long simmering times with the tips and techniques given in this book.
|
|
Hibernate Recipes
$49.99
Hibernate continues to be the most popular out-of-the-box framework solution for Java Persistence and data/database accessibility techniques and patterns. It is used for e-commerce-based web applications as well as heavy-duty transactional systems for the enterprise. Gary Mak, the author of the best-selling Spring Recipes, now brings you Hibernate Recipes. This book contains a collection of code recipes and templates for learning and building Hibernate solutions for you and your clients. This book is your pragmatic day-to-day reference and guide for doing all things involving Hibernate. There are many books focused on learning Hibernate, but this book takes you further and shows how you can apply it practically in your daily work.What you'll learn* The basics of object-relational mapping and how Hibernate is best suited for it* How to do various mappings, including one-to-one mapping, many-to-one mapping, collection mapping, component mapping, and inheritance mapping* How to use Hibernate Query Language (HQL)* How to perform batch processing and use native SQL, criteria queries, caching objects, and more* How to enable Hibernate in web applications with e-commerce* How to use Hibernate for heavy-duty enterprise transaction-based systemsWho is this book for? This book is for experienced Java developers looking to use Hibernate, but is also appropriate for Java developers new to Hibernate.
|
|
Google Sketchup Cookbook: Practical Recipes and Essential Techniques
$39.95
As the first book for intermediate and advanced users of Google SketchUp, this Cookbook goes beyond the basics to explore the complex features and tools that design professionals use. You'll get numerous step by step tutorials for solving common (and not so common) design problems, with detailed color graphics to guide your way, and discussions that explain additional ways to complete a task. Google SketchUp Cookbook will help you: Use SketchUp more efficiently by taking advantage of components and groups Learn new techniques for using Follow Me, Intersect, and constraints Go beyond simple textures with tools such as texture positioning and Photo Match Create animations and walkthroughs, and explore design scenarios by using layers and scenes Learn how to use styles to customize your presentations Combine SketchUp with the 3D Warehouse and Google Earth Google SketchUp Cookbook is ideal for architects, engineers, interior designers, product designers, woodworkers, and other professionals and hobbyists who want to work more efficiently and achieve true mastery of this amazing tool.
|
|
|
Eligible for free shipping!
![Philips HR1363 Hand Blender with Beaker and Chopper Accessory [Kitchen & Home]](http://www.apprenticecookware.com/media/images/i/41E%2Bsw2SQTL._SL75_.jpg)
