Making Stock
Economical homemade stock elevates the flavor of soups, stews and sauces. Slowly simmering stock draws flavor from fish, meat or poultry bones, aromatic vegetables and herbs. Perhaps the hardest part of making stock is simply remembering to save ... [... more]
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Rösle Fine Skimmer
 Features: 4.7-Inch by 13.8- inch skimmer for removing froth, draining pasta, fried food Made of 18/10 stainless steel with satin finish handle Grooved handle for secure grip Comes with a lifetime warranty Safe to use in dishwasher; made in Germany [... more]
$32.00
Amazon.com |
Canning and Preserving
When selecting fruit or vegetables for canning, choose the freshest available, preferably picked that day. Going to U-pick farms, farmers' markets or using fruits and vegetables from your own garden is a great way to ensure freshness. Avoid ... [... more]
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Freezing Foods: A Real Time-Saver
Not all freezer containers are created equal: use specially designed freezer bags, airtight containers, and aluminum foil to maintain the quality of your foods. Poorly wrapped foods risk damage from freezer burn--a loss of moisture which affects ... [... more]
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Deboning a Chicken Breast
Happily, the process for boning a chicken breast is a very simple one: you'll master the method in no time at all! Photo tutorial for boning a chicken breast. 1. The breast might have cartilage, bone, and tendons remaining from the original ... [... more]
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How to Make a Soup Sachet
It's easy to make a sachet that will infuse flavors in stocks and soups. A sachet infuses flavor in stocks and soups. [... more]
eHow |
Joy of Cooking: All About Vegetarian Cooking
A fresh and original way to put the classic advice of Joy of Cooking to work -- illustrated and designed in a beautiful and easy-to-use new book. Organized by subject, including stocks and soups, salads, beans and tofu, pasta and grains, and more More [... more]
$9.92 (Save 38%)
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La Varenne Prarique
Unprecedented in both scope and clarity, La Varenne Pratique is destined to become the essential culinary reference for both novice cook and expert. Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using [... more]
$54.22 (Save 32%)
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Joy of Cooking: All About Vegetarian
IBThe book that taught America how to cook,Pnow illustrated with glorious color photography/B/IPALL ABOUTPFont size=+1BVEGETARIAN COOKING/B/FontPA fresh and original way to put the classic advice ofIJoy of Cooking/Ito work -- illustrated and designed in [... more]
$6.44
A1 Books |
French Lessons: Recipes and Techniques for a New ...
P style=MARGIN: 0in 0in 0ptContaining more than 300 simple recipes, this comprehensive and colorful volume on French cooking helps demystify this popular continental cuisine. A guide to the essential ingredients and equipment is followed by 23 individual [... more]
$74.67
A1 Books |
The Chef's Art: Secrets of Four-Star Cooking at Home
Solid Reference Book & Solid Author: You can't go wrong with Wayne Gisslen's books. After being introduced to his books in Culinary School (CHIC), he is still my point of reference for recipes & techniques. Anyone who wants to cook & present [... more]
$49.95
Amazon.com |
MasterClass in Japanese Cooking
Good Recipes, but NOT a master class lesson in sight.: This book does not qualify as a `Master Class' in Japanese Cooking, because it has none of the hallmarks of a true master class. Two `master class' books by teachers would be Julia Child's `Mastering [... more]
$24.95
Amazon.com |
