Root To Stalk Cooking

Author: Tara Duggan
Publisher: Ten Speed Press
ISBN: 1607744139
Size: 25.53 MB
Format: PDF, Docs
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Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals.

The Southern Vegetable Book

Author: Rebecca Lang
Publisher: Time Inc. Books
ISBN: 0848747526
Size: 75.57 MB
Format: PDF, ePub, Mobi
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This book will guide you on how to select the freshest vegetables at the grocery store or the farmers' market, tips on storage, special features, and tips and hints on extracting the best flavor from your produce.<br><br>Whether you're a ...

Control Of The Root Stalk And Ear Rot Diseases Of Corn

Author: J. R. Holbert
Publisher:
ISBN:
Size: 36.63 MB
Format: PDF, ePub, Mobi
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Both the flavor and the food value of rice may be considerably improved by
cooking it in whole or skim milk, or in half milk and half water, or by adding rich
milk after it has been cooked. Rice will sometimes absorb as much as four times
its volume of milk. This makes an especially nourishing food for children and
invalids. Beef or chicken broth may also be absorbed by rice in the same way,
making a very nourishing dish. - - Because of its mild flavor and its texture, rice is
especially ...

Waffles Revised Edition

Author: Tara Duggan
Publisher: Weldon Owen
ISBN: 9781616289898
Size: 11.82 MB
Format: PDF, Docs
View: 1362
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However there is widespread misconception that waffles can only be eaten for breakfast. Thanks to this revised edition of Waffles you can create and serve up phenomenal waffle dishes all day long.

Thai Cooking Made Easy

Author: . Periplus Editors
Publisher: Tuttle Publishing
ISBN: 1462905765
Size: 28.15 MB
Format: PDF, Mobi
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1 teaspoon salt 1⁄2 teaspoon ground white pepper 1 lb (500 g) beef tender-loin or
sirloin steak 11⁄2 cups (375 ml) thick coconut milk 2 tablespoons shaved palm
sugar or dark brown sugar 1 tablespoon fish sauce Green Curry Paste 1
teaspoon dried shrimp paste 1 tablespoon fresh green peppercorns or 1⁄2
tablespoon black peppercorns 1 tablespoon grated kaffir lime peel 2 coriander (
cilantro) roots and stems 1 stalk lemongrass, thick bottom part only, outer layers
discarded, inner ...

Back To Basics

Author: Abigail R. Gehring
Publisher: Skyhorse Publishing Inc.
ISBN: 1602392331
Size: 48.63 MB
Format: PDF, ePub, Mobi
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Milkweed shoots can double for asparagus; the fat flower buds of summer make
a broccolilike dish; young seed pods can serve the same culinary purposes as
okra. Summer and fall offer a vast array of fresh fruits, nuts, and berries to fill out a
meal or munch on the trail. The only totally inedible part of the burdock is the
familiar brown burr that sticks to your clothes, although most of the rest is
enclosed in a bitter husk. Peel and cook first-year roots (those without flower
stalks) ...

On Food And Cooking

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 9781416556374
Size: 66.88 MB
Format: PDF, Mobi
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Roots and Tubers Potatoes Sweet Potatoes Tropical Roots and Tubers The
Carrot Family: Carrots, Parsnips, and Others The Lettuce Family: Sunchoke,
Salsify, Scorzonera, Burdock Other Common Roots and Tubers Lower Stems and
Bulbs: Beet, Turnip, Radish, Onion, and Others Beets Celery Root The Cabbage
Family: Turnip, Radish The Onion Family: Onions, Garlic, Leeks Stems and Stalks
: Asparagus, Celery, and Others Asparagus The Carrot Family: Celery and
Fennel The ...

Chinese Vegetarian Cooking

Author: Daniel Reid
Publisher: Tuttle Publishing
ISBN: 1462911005
Size: 75.56 MB
Format: PDF, ePub, Docs
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Lotus Root and Vegetable Salad with Chinese Dressing 300 g (10 oz) fresh lotus
root, washed and peeled 150 g (5 oz) green beans, tops and tails removed,
halved 1 teaspoon salt 1 carrot, peeled and sliced 80 g (1⁄2 cup) fresh or frozen
green peas 1 stalk celery, fibers removed, diced Dressing 3 tablespoons
vegetarian mushroom oyster sauce 2 cloves garlic, minced 1 teaspoon sesame
oil 2 teaspoons sesame paste or tahini 1⁄2 teaspoon salt Serves 4 Preparation
time: 30 mins ...

Cooking For Consciousness

Author: Kendall Layne
Publisher: Ananda Marga Publications
ISBN: 9780884760085
Size: 13.59 MB
Format: PDF, ePub, Docs
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In the pages that follow, vegetables have been classified according to whether
the most commonly eaten portion is a root, stalk, leaf, flower bud, or "fruit of the
blossom," also called succulent vegetables. We have included serving
suggestions and/or references to recipes whenever possible, as well as
discussing what to look for when purchasing each vegetable. The recipes which
follow the descriptions of the vegetables are grouped according to the cooking
method they use.

Cooking Well Garlic

Author: Anna Krusinski
Publisher: Hatherleigh Press
ISBN: 1578263832
Size: 13.48 MB
Format: PDF, ePub
View: 6966
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serves 4 Ingredients 1 large clove garlic, crushed 2 tablespoons olive oil 1 stalk
celery, about 11⁄2 lbs 2 GoldenDelicious apples, cored and quartered 1 cup
applejuice 1⁄4 teaspoonground cinnamon 1⁄4 teaspoon salt 1⁄8 teaspoon ground
black pepper 4 slices toasted Italianbread Directions Preheat oven to 375°F.
Place garlic and oil in a 13 × 9 × 2- inch bakingpan; bake until oil is hot, about 5
minutes. Meanwhile trimbase ofcelery; cut celery stalk crosswise, about 7 inches
from base ...