cooking diets Free ebook download

Publisher: RBA 2005 | 64 Pages | ISBN: 8478712194 | PDF | 10.5 MB Food stylist Fiona Smith dishes out 30 manageable recipes for party foods in Dim Sum: Delicious Finger Food for Parties. Innovating on classic dishes, Smith tells lay chefs how to whip up wonders like Pea Shoot and Shrimp Dumplings, Peking-style Duck Pancake Wraps, and Jicama and Lime Salad. She has included dishes from Thailand, Vietnam, Malaysia, and Japan, as well as from China -- all ready for you to recreate when you entertain. ... Ebook description

Publisher: CRC 1999 | 546 Pages | ISBN: 1566767369 | PDF | 13.7 MB This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by experts who specialize in the field, it includes information on Asian dietary habits and the health significance of Asian diets. ... Ebook description

Publisher: People's Medical Society 1998 | 192 Pages | ISBN: 1882606698 | PDF | 2.7 MB Munson offers satisfying stove-top and put-together meals that are strong on nutrition yet easy to fix, and serves them up with nutrition facts and tips on each page. Casseroles and stove-top main dishes include a shortcut Shrimp and Sausage Paella, made with chicken breast and turkey sausage; Speedy Chicken Skillet Dinner with fusilli, mushrooms, precooked chicken and cream of mushroom soup; Rustic Turkey Stew with cubed squash; and Haddock with Potatoes and Carrots, and bread stuffing. ... Ebook description

Publisher: Houghton Mifflin Harcourt 2001 | 320 Pages | ISBN: 039596783X | PDF | 4 MB Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that's really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don't potatoes fried in fresh oil ever brown completely, no matter how long they're cooked? "Cooking is full of questions that science can help you answer, questions that can make you a better cook," writes the award-winning Los Angeles Times food editor, Russ Parsons. ... Ebook description

Publisher: Gale Cengage (November 16, 2007) | 1115 Pages | ISBN: 1414429916 | PDF | 21.4 MB As the incidence of diabetes, heart disease, and other obesity-related disorders rise, weight-conscious Americans seek easy ways to pursue healthful diets. There is an abundance of information from the popular media on the topic, but to get a more objective presentation of diets, nutrition, and health, the library user may want to turn to The Gale Encyclopedia of Diets: A Guide to Health and Nutrition. ... Ebook description

Publisher: Sourcebooks | Pages: 272 | 2008-12-01| ISBN 1402214081 | PDF | 2 MB REDISCOVER THE JOYS OF FAMILY DINNERS AND TOGETHERNESS Slow cookers are for more than soups and stews. Slow cooking is bringing thousands of families back to the dinner table for hearty, homey dinners that are delicious, nutritious, and easy to prepare. The Complete Slow Cooker Cookbook is filled with mo. ... Ebook description

Publisher: Nomad Press (VT) 2003-09-01 | 122 Pages | ISBN: 0972202625 | PDF | 3.7 MB These innovative cookbooks are devoted to celebrating wonderful food and a contemporary sense of style on a budget. Provided are recipes for delicious and easy holiday treats, entrees, and salads and breads that take fewer than 20 minutes to prepare and present with flair. Appropriate for both novice and experienced cooks, all of these recipes use ingredients commonly found on supermarket shelves. ... Ebook description