ANGIES COOK RECIPES


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Food Network darling Ray wants home cooks to become more "instinctual," and this assortment of quick meals is expansive enough to encourage even novices to wing it. The author hopes readers cook their way through the entire book; to that end, she organizes the recipes not by course or main ingredient (though there are indexes), but by number. The organization takes some getting used to. Helpful but occasionally jarring "tidbits" pop up everywhere, and many "recipes" make more than one dish, so cooking just one requires a fair amount of reading. For example, number 16 encompasses "Oregon-Style Pork Chops with Pinot Noir and Cranberries; Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts, and Blue Cheese; [and] Charred Whole-Grain Bread with Butter and Chives." Readers making just the hash must read around the instructions for the other two dishes. Still, the recipes are great. They vary in technique and ethnicity, and many give instructions on expanding the dish (after making Spicy Shrimp and Penne with Puttanesca Sauce, for example, "now try" omitting the olives and capers, swapping linguine for the penne, reducing the number of shrimp, and adding lump crab meat and mussels to make Frutti di Mare and Linguine). As Ray would say, "Yummo." (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Rachael Ray appears daily on the Food Network as host of 30-Minute Meals, $40 a Day, and Inside Dish. She is the author of nine best-selling cookbooks, most recently 30–Minute Get Real Meals. Rachael lives in the Adirondacks.






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Sturges's (Bridges Are to Cross) retelling of "The Little Red Hen" exudes charm, thanks to conversational narration and Walrod's (Horace and Morris But Mostly Dolores) delightful cut-paper images. One day, the feathered heroine, assembled from russet, fibrous paper stock and wearing a teal scarf, has a hankering for pizza and attempts to recruit the help of her neighborsAa yellow duck in a flowered swim cap, a cardboard-brown dog sporting a biscuits box and party hat and a hip blue cat with a beret and sax. But Sturges's modern fowl, rather than drafting helpers to harvest wheat, asks, "Who'll run to the store and get me some flour?" They reply with the classic, " 'Not I,' said the duck. 'Not I,' said the cat. 'Not I,' said the dog. 'Very well, then, I'll fetch some myself,' said the Little Red Hen." After repeating this ritual several times, the hen prepares her masterpiece solo. Time-lapse sequences show her kneading dough, grating cheese and slicing pepperoni. She holds no grudges against the duck, cat and dog, who share the meal, and all ends happily when the three volunteer to wash the dishes. Sturges makes the most of the repetitive formula and the hen's impulsiveness; each time the hen struts to the market for one thing, she can't resist buying "...some other stuff." Walrod's collages make cutting and pasting look like a breeze. She invents tidy packages for each miniature store-bought item and uses an abundance of textured paper stock for her fluent images. Her pizza pie really does look good enough to eat. Ages 3-7. (Sept.)
Copyright 1999 Reed Business Information, Inc.

Kindergarten-Grade 3-A funky rendition of the classic tale. Hen, having decided to make a pizza, discovers that she lacks certain necessities, such as a proper pan. "`Cluck,' she said. `I need a pizza pan.'" When she asks her neighbors to help her out, she gets the expected response: "Not I," said the duck donning her swim cap and tube. "Not I," said the dog wearing a box of dog biscuits and a party hat. "Not I," said the hep blue cat playing the saxophone. So off the Little Red Hen goes to the store to buy the things she needs-along with others she surely does not need, such as a guide to sink installation. When she finally gets her pizza made, the three unaccommodating friends change their tune. The plot takes two nifty twists at the end-and this Little Red Hen is not quite as punitive as in the original story. There's a keen sense of the absurd here, and the hilarious cut-paper illustrations are right in tune with the zany plot. This version can be pored over again and again as much can escape the eye the first time around. It is aimed at an older audience than Alan Garner's The Little Red Hen (DK Ink, 1997). Children who appreciate the humor of Jon Scieszka's The True Story of the Three Little Pigs (Viking, 1989) will fall under this book's spell as well. Destined to be quite the crowd pleaser.
Anne Chapman Callaghan, Racine Public Library, WI
Copyright 1999 Reed Business Information, Inc.






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Ron Miksha had 2,000 hives of bees twenty years ago. He produced over a million pounds of honey in Saskatchewan and sold thousands of queen bees in Florida, one of only a handful of people to have kept bees in both countries, hauling hives thousands of miles every year. Ron's interest in beekeeping stretches back to his childhood and his family's farm in the eastern USA. As a teenager, he was the youngest apiary inspector for the state of Pennsylvania. Ron kept bees there, but soon moved his hives to Florida, where he raised queens to sell to other beekeepers. A chance meeting led him to Val Marie - a desolate, windy prairie town in Saskatchewan, Canada, where he bought a small honey farm and expanded it into a large business. He produced queens in Florida during the winter and extracted honey in Saskatchewan during the summer. The adventure lasted ten years. Then a series of hot dry summers, small crops, and low prices convinced Ron to sell the farm and retire - at age 32!

After his beekeeping career ended, Ron decided to try university. He chose Earth Sciences as his second career, won seventeen excellence scholarships at the University of Saskatchewan and graduated with honours in Geophysics. Now Ron Miksha is president of a seismic geoscience company. Ron is a father, a scientist, a member of Mensa, and a licensed engineer.

Ron still keeps bees - as a hobby. His fifteen hives are on a grassy meadow in the Rocky Mountain foothills near his home in Calgary. Today, Ron is president of the Calgary Beekeepers' Association. A well-known and controversial figure in the beekeeping industry, Ron Miksha writes extensively for bee journals around the world. Bad Beekeeping is his first book.



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Maurice Sendak unerringly depicts real people and places and the magic beings in his father's fairy tale. In the drawings, one senses the artist's immutable love for his family and pride in his heritage. At age 75, Philip Sendak was mourning for his late wife Sarah. Before his death a year later, he wrote the pages that became this book, translated from "Americanism Yiddish" by Barofsky, whose notes give interesting background data on the text. The full flavor of the author's pithy, unstudied descriptions evokes laughter and tears and wonder. Sendak tells about growing up in a Polish-Jewish shtetl, leaving home, staying with a wise grandfather and sailing to America in 1913. Working in a factory, "I courted Mama every Saturday and Sunday," successfully. The couple settled in Brooklyn, where they brought up their three children and lived out their faithful years together. At Maurice's urging, Philip tried to write a story: "But nothing comes." Instead, the author added to his book this tale he had heard as a child at home. David is lost and crying for his Papa and Mama when a big bird appears. The bird flies the boy over terrain where he sees creatures big and small killing each other, symbolizing the lessons he learns when the flight ends at his grandfather's house. The kind old man explains the meaning of David's experiences with news about his Papa and Mama in the surprising denouement. Jews and gentiles, children and adults will discover meaning, as well, in the two stories that blend seamlessly into one parable.
Copyright 1985 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Grade 4 Up At age 75, a year before his death in 1970, Philip Sendak wrote down some of his father's stories in response to a request from his son, Maurice. The stories, translated from the Yiddish and combined into one tale, are presented in this small volume along with a short reminiscence of Philip Sendak's life. In a simple, straightforward style that reflects his Polish shtetl roots, Sendak tells of a young boy's fairy tale-like quest for his parents. Carried by a large bird from place to place, in true allegorical fashion, he witnesses a war between friendly giants and greedy monsters, is swallowed by a large fish and finds a brave runaway slave in a cave. He encounters little people who are rich in possessions but have no food and saves a sick man's flock from wild beasts. The boy finally visits his grandfather in heaven, learns the meaning of his travels and is returned to his parents. In Maurice Sendak's pencil illustrations, children glimpse the boy's grandfather watching over him. This strongly reminiscent piece of shtetl philosophy will most likely be better appreciated by adults who have gleaned such tales from parents and grandparents than by modern American children. Susan Scheps, Bertram Woods Branch Library, Shaker Heights, Ohio
Copyright 2002 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.




In Grandpa's House [Hardcover] review

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When a new technology appears, it takes a while for cooks to come to grips with what that novel appliance can actually accomplish in the kitchen. Linda Stephen's Best Convection Oven Cookbook takes the home cook into the frontiers of convection cooking. Long used in restaurants, convection ovens speed cooking and even out heat by blowing hot air around the oven and across the food. But cooks unused to this phenomenon find themselves overcooking or undercooking. Stephen explains how to adapt recipes by shortening baking time or reducing baking temperature. Her recipes include a phyllo-wrapped chicken and spinach pie, a baked version of spaghetti carbonara suited for brunch, and mustard-garlic coated prime rib of beef. Flank steak with polenta takes advantage of convection broiling. Canadian cuisine appears in Tourtiere and in the use of genuine Canadian peameal bacon. There are also specially designed recipes for convection toaster ovens, compact versions of the standard models. Mark Knoblauch
Copyright © American Library Association. All rights reserved

289 pages of mouth-watering recipes with tips and suggestions. (Sue Ade Log Cabin Democrat (Conway, AZ) 20070710)

[This book] helped me far better than the cookbook that came with my convection oven. (Phyllis Steinberg Sun-Sentinel News Group [Syndicated Columnist] 20031016)

This cookbook is a very welcome and much needed guide. (Barbara Solomon Jennis Cookbook Digest 200310)

Linda Stephen does a good job suggesting go-withs, variations and techniques helpful in creating recipes or even buying the ingredients. (Myrna Collins Appleton Post-Crescent 20030806)

An interesting, eclectic recipe collection with something to appeal to almost any taste. (Cheramie Sonnier Baton Rouge Advocate )

I give using the convection oven a "thumbs up" and am grateful I got to review The Best Convection Oven Cookbook. (Irene Watson Reader Views )






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In its many publications and on TV, Cook's Illustrated/America’s Test Kitchen offers exhaustively tested "best" recipes, tips, and product evaluations. Among its cookbooks, The Best Make-Ahead Recipe offers over 300 formulas that can be prepared in advance, held, and finished later. The recipes range widely from pre-prepared oven-ready dishes like Baked Fish Provençal; "double-duty" recipes, such as Mexican-Style Pork and Chorizo Stew, that use leftovers imaginatively; slow-cooker items like Tuscan white bean soup; and desserts, such as a chocolate soufflé that can go from freezer to oven successfully. In addition, the fully illustrated book offers helpful charts like How to Reheat, which provides advice according to portion size and heating method; special-occasion menus that can be started up to a month ahead; and discerning product and equipment advice.
As with other Cook's Illustrated projects, Make-Ahead includes recipes that have appeared previously in its other works, though a majority of these have been amended with make-ahead or scaling-up data. Almost all the recipes are prefaced with their trademark testing "diaries," exhaustively detailed accounts of the recipe-making process ("With the onion shells figured out, we focused next on the filling...," gives the flavor), which some readers will find enlightening, but others will think excessive. Of course, certain recipes, or recipe classes, like that for desserts, are necessarily made wholly or partially in advance--but the book's point is to provide formulas designed to yield superior results even when the uncompleted dishes are held, as most can be, in the refrigerator or freezer. Mission accomplished. Readers will find the book a consistently reliable resource for superior make-ahead dishes for everyday and special-occasion cooking. --Arthur Boehm
The thorough, ever-reliable experts at Cook's Illustrated (The Best 30 Minute Recipe, The New Best Recipe) return with definitive make-ahead recipes for a number of classic dishes. Busy cooks will find recipes for standards such as Lasagna and Twice-Baked Potatoes as well as Slow-Cooked Barbecued Brisket and Lamb and Eggplant Moussaka. It should be noted that while the final steps-thawing a dish or throwing a prepared casserole directly in the oven-are easy, preparation often requires some planning. The authors' well-known compulsion to test recipes multiple ways before declaring a "best" version leads to text-heavy introductions for each dish, but readers are frequently rewarded with helpful tips and tricks. Flat no-bake lasagna noodles make fine stand-ins for the titular pasta in Baked Manicotti, and flank steak frozen for twenty minutes firms up the fibers before it's sliced to accommodate a cheese and spinach stuffing. Combined with a plethora of recommendations for everything from dutch ovens and hand blenders to "the best dark chocolate," this title makes a helpful resource for cooks with a passion for doing their "best."
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.




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Learn what makes a recipe tick, says How to Cook Without a Book author Pam Anderson, and you'll serve great food fast. Recognizing that most cooks feel challenged in the face of daily meal making, Anderson provides a game plan: prepare dishes based on available ingredients and simple cooking techniques you've mastered--not on recipes you've got to look up and ingredients you'll need to shop for--and you maximize the potential of kitchen ease. Cooks looking for a way to address the what-will-we-have-tonight quandary definitively, or those who feel they lack the energy or know-how to tackle cooking every night, should find the book essential. In chapters such as "Simple Stir-Frys" or "Weeknight Ravioli and Lasagna," Anderson presents a particular cooking procedure, provides a recipe that embodies it in its basic form (the protein-adaptable Weeknight Stir-Fry, for example), then offers simple variations (such as Stir-Fried Chicken with Asparagus and Mushrooms or Stir-Fried Shrimp with Pepper and Scallions). Chapters conclude with an at-a-glance review of key technique points. Following Anderson's tips and innovations, lasagna, for example, becomes a weeknight option (use egg-roll wrappers for the pasta, Anderson advises, and forgo the baking); she also shows how, once mastered, her Big Fat Omelet, which serves four, can become the basis for a wide range of lunch and dinner entrées. With a comprehensive pantry section and a dessert chapter that puts frozen puff pastry to work in imaginative ways, the book is a trove of information that cooks can use and depend on. --Arthur Boehm

Former executive editor of Cook's magazine and author of The Perfect Recipe, Anderson wants to teach Americans a new way to cookAwithout relying on recipes. It's somewhat surprising, then, to discover that this book is full of recipes. However, readers may cotton to Anderson's method: each chapter consists of a simple technique, basic recipe, variations, key points and a little mnemonic device used to recall the technique. The techniques are, for the most part, terrific time-savers, such as cutting out the back before roasting a whole chicken or making one giant omelet to serve four people so that everyone can eat together. Variations are good, too, although many are so similar to one another that it seems a little repetitious to include a recipe for each (in turn, many of the recipes refer back to the original, resulting in a lot of page-flipping). A chapter on tomato sauces, for example, includes the basic Simple Tomato Sauce, as well as Tomato Sauce with Dried Porcini, Tomato Sauce with Sweet Onions and Thyme, Tomato Sauce with Shrimp and Red Pepper Flakes and many others. A chapter on pan sauces is a winner, encompassing Red Wine-Dijon Pan Sauce, Port Wine Pan Sauce with Dried Cranberries and Balsamic Pan Sauce with Pine Nuts and Raisins. In the end, this cookbook is a solid collection of simple, quick recipes, but with its sometimes scattered format, it is unlikely to free everyday cooks from the tyranny of recipes. (Mar.)
Copyright 2000 Reed Business Information, Inc.




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If you haven’t heard of Panera Bread or come across one in your neighborhood, that’s likely to change soon. With 669 bakery-cafés in 35 states and 145 more to come this year, Panera Bread has been expanding rapidly since its founding in 1981, giving consumers across the nation a taste of artisan breads. As Peter Reinhart acknowledges in his introduction, to enjoy artisan bread in the current carbohydrate-phobic climate, much less bake one’s own, verges on heretical. But the Panera Bread Team, banking on the café’s name and America’s continuing obsession with the yeasty loaves, offers this simple cookbook, which is surprisingly short on bread recipes. The first few chapters do describe how to bake artisan breads at home using real baker’s formulas, but they omit any discussion of kneading, assuming instead that the baker will be using a mixer. A smattering of basic and advanced bread recipes follow, including Country White Bread, Kalamata Olive Bread and Vegetable Wheat Bread. Taken in combination with the earlier bread-making tips, the recipes will be fairly easy to follow for anyone with baking experience, but they are not for absolute beginners. The rest of the cookbook is friendlier to bakers who don’t want to tackle making the actual bread used in the recipe. Dishes like Eggs Goldenrod with Hot Hungarian Paprika call for slices of the Country White Bread, but the authors allow that purchased multi-grain bread can substitute. And even the carb-averse will be able to stomach the Fandango Salad, an "exclusive Panera Bread menu favorite" made up of walnuts, greens, raspberry vinaigrette, cheese and Mandarin oranges. Anyone looking to recreate Panera’s signature breads will be disappointed by this compilation, but those more interested in the café side of the restaurant should find plenty here to satisfy.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Panera Bread freshly bakes more bread each day than any other bakery-cafe in the country. Every day, at every location, expert bakers handcraft each loaf from scratch, using all-natural ingredients to deliver fresh, authentic artisan breads to hundreds of neighborhoods nationwide.






The Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe [Paperback] review

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Featured Recipe: Crisp Coconut and Chocolate Pie

Crisp Coconut and Chocolate Pie
Makes: One 9-inch Pie

For the crust:
4 tablespoons unsalted butter, softened
11 ounces (about 6 cups) sweetened shredded coconut

For the filling:
1 ¼ cups heavy cream
8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Instructions
1. Make the crust: Preheat oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.

2. Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil, and bake until edges are browned, 4 to 6 minutes more. Transfer crust to a wire rack to cool completely.

3. Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day.
MARTHA STEWART LIVING magazine was first published in 1990. Over the years, more than three dozen books have been published by the magazine’s editors. MARTHA STEWART is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the award-winning daily syndicated television show.






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Is it safe to let a biochemist into your kitchen? If it's Shirley Corriher, extend an open invitation. Her long-awaited book, Cookwise, is a unique combination of basic cooking know-how, excellent recipes--from apple pie to beurre blanc--and reference source. She makes the science of cooking entirely comprehensible, then livens it up with stories, such as when her first roast duck blew up because she overstuffed it and the fat from the bird caused it to expand beyond capacity. Food companies pay Corriher fancy fees to troubleshoot their recipes, and Cookwise puts her encyclopedic knowledge ever at your fingertips. If you want to know how to make the flakiest pastry, best-textured breads, delicious fruit desserts from fruit that's not fully ripe, impeccable sauces, and attractively bright cooked vegetables, this book contains the answers. "What this recipe shows" tells you up front what's useful in each of the book's 230-plus recipes. "At-a-glance," "What to do," and "Why" help you learn or troubleshoot in minutes. If eight steps to a perfect Juicy Roast Chicken are daunting, think of the delight of Rich Cappuccino Ice Cream in three steps or the seductive Secret Marquise in five.

Corriher is a well-known culinary consultant and problem solver whose answers to kitchen mysteries have appeared in many food publications. Now she has set down some of her vast knowledge in this big, wide-ranging reference/cookbook. In seven basic chapters, from The Wonder of Risen Bread to Sweet Thoughts and Chocolate Dreams, she explains why recipes work, what to do when they don't, and how to make them even better (anyone who's ever wondered why the same cake recipe always tastes better when her neighbor makes it will find out the probable reasons why). More than 200 recipes interspersed throughout demonstrate Corriher's explorations and explanations. Also included are At a Glance charts for easy reference (e.g., Finetuning Cookies), trouble-shooting charts (Yeast Bread Problems), charts on the basics (Whipped Cream: What To Do and Why), and dozens more. Although the recipes are delicious?and surely foolproof?this unique work will be far more valuable as a reference than as a cookbook. Highly recommended.
Copyright 1997 Reed Business Information, Inc.






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