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101 Things to Do with Ramen Noodles
Toni Patrick
1586857355
May 2005
Paperback
·
 
Book Description
Expand your ramen repertoire with an amazingly inventive and unique addition to the million-copy-selling "101" series-101 Things to do with Ramen Noodles.

From the Back Cover
101 Things To Do With Ramen Noodles A must-have for noodle lovers everywhere! Give your tastebuds a whirl with these simple ramen noodle recipes. Summer Picnic Salad Ramen Fajitas Beef Sukiyaki Ramen Trail Mix Chocolate Chinos And more!

See all Editorial Reviews


The Ultimate Rice Cooker Cookbook : 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings and More, from Start to Finish in Your Rice Cooker
Beth Hensperger
1558322035
April 25, 2003
Paperback
·
 
Book Review
Beth Hensperger and Julie Kaufmann's The Ultimate Rice Cooker Cookbook offers 250 timesaving, convenient, and healthy recipes for making everything from simple white rice to full-course meals. This cookbook proves the rice cooker--which tends to have a bad rap as a never-opened or oft-neglected wedding gift--can be surprisingly versatile: not only does it prepare your rice, it can be used for every dinner course--salad, soup, vegetable, entree, and even dessert.

There is a complete buying and cooking guide for the many rice varieties, as well as other whole grains such as barley, millet, wheat berry, and quinoa. Many of the recipes provide convenient alternative cooking methods for traditional dishes like Italian risottos (the Italian Sausage Risotto is wonderful). Hensperger and Kaufmann show the rice cooker can also...



Rachael Ray 365: No Repeats: A Year of Deliciously Different Dinners (A 30-Minute Meal Cookbook)
Rachael Ray
1400082544
November 2005
Paperback
·
 
From Publishers Weekly
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...


Veggie Meals
Rachael Ray
189110506X
June 2001
Hardcover
·
 
Book Description
This second volume in the 30-Minute Meals series offers tempting recipes for main-course veggies, veggie pastas, and salads.


The Rice Diet Solution : The World-Famous Low-Sodium, Good-Carb, Detox Diet for Quick and Lasting Weight Loss
Kitty Gurkin Rosati, Robert Rosati
0743289838
December 27, 2005
Hardcover
·
 
Book Description
Can you really lose twenty pounds in a month? Will you really keep it off this time? With The Rice Diet Solution, you will! The Rice Diet Program has been helping dieters successfully lose weight since 1939. Now in book form, this world-renowned weight-loss method can help you change the way you eat forever.The Rice Diet Program in Durham, North Carolina, was one of the first medical facilities in America to use diet as the primary way to treat disease. On this high-complex-carb, low-fat, and low-sodium whole-foods diet, "Ricers" lose weight faster, more safely, and more effectively than people on any other diet. Men lose on average twenty-eight to thirty pounds and women on average nineteen to twenty pounds per month! The Rice Diet also detoxes your body, ridding it of excess water weight and toxins...


Silver Spoon
Phaidon Press
0714845310
March 2006
Hardcover
·
 
From Publishers Weekly
Starred Review. Featuring over 2,000 recipes among its 1,200-plus pages, it's easy to see why this Italian version of The Joy of Cooking, billed as "the bible of authentic Italian cooking," is a popular wedding gift. Newly updated and translated into English for the first time, the book contains recipes for everything from basic sauces and marinades to salads, game, fish and baked goods, with each section color-coded for easy browsing. Recipes emphasize fresh ingredients and are to-the-point, typically summed up in a paragraph sans photo illustrations. Those who know their way around a kitchen will appreciate the brevity, but a novice might encounter some frustration when making pasta dishes featuring homemade gnocchi or orecchiette without a more in-depth description or the aid of photos. Almost all of the ingredients...


The Big Oyster : History on the Half Shell
Mark Kurlansky
0345476387
February 28, 2006
Hardcover
·
 
From Publishers Weekly
Starred Review. Here's a chatty, free-wheeling history of New York City told from the humble perspective of the once copious, eagerly consumed, now decimated eastern oyster (Crassostrea virginicas). Research addict Kurlansky (Cod, etc.) starts from the earliest evidence of Lenape oyster middens, or beds, discovered by explorer Henry Hudson and others as evidence that natives enjoyed the shellfish as a delicacy, much as the Europeans did. When the Dutch arrived, the estuary of the lower Hudson, with its rich confluence of rivers, contained 350 square miles of oyster beds—"fully half of the world's oysters." The huge oyster stores contributed mightily to the mercantile wealth and natural renown of New Amsterdam, then inherited by the British, who were crazy about oysters; pickled oysters became an important...


Cooking Healthy with Splenda (R)
JoAnna M. Lund
0399530258
June 2004
Paperback
·
 


Everyday Italian: 125 Simple and Delicious Recipes
Giada de Laurentiis
1400052580
February 2005
Hardcover
·
 
From Publishers Weekly
With its cover image of the fetching de Laurentiis wearing a low-cut top and its promise of easy, tasty Italian recipes, this cookbook is sure to draw in home cooks who don't know how to make a basic marinara sauce and want to be introduced them to the beauty and simplicity of Italian cuisine. Which is, of course, a good thing, but a shame, too, since this work lacks depth or meaning. Readers seeking a true introduction to the building blocks of Italian cooking would be worlds better off with one of Marcella Hazan's or Lidia Bastianich's early primers. What those who are lured in by the good looks and charm of de Laurentiis (granddaughter of film producer Dino and star of Food Network's Everyday Italian) will get is an unsophisticated but decent selection of Italian-American classics, from antipasto to pasta, meat dishes to...


The Joy of Cooking: The All-Purpose Cookbook
Irma S. Rombauer
0452279232
November 1997
Other Format
·
 
Book Review
Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats. --This text refers to the Hardcover edition.

...


Charcuterie: The Craft of Salting, Smoking, and Curing
Michael Ruhlman, et al
0393058298
November 21, 2005
Hardcover
·
 
From Publishers Weekly
Starred Review. Without the faintest hint of apology, Ruhlman and Polcyn present an arsenal of recipes that take hours, and sometimes days, to prepare; are loaded with fat; and, if ill-prepared, can lead to botulism. The result is one of the most intriguing and important cookbooks published this year. Ruhlman (The Soul of a Chef) is a food poet, and the pig is his muse. On witnessing a plate of cold cuts in Italy, he is awed by "the way the sunlight hit the fat of the dried meats, the way it glistened, the beauty of the meat." He relates and refines the work of Polcyn, a chef-instructor at a college in Livonia, Mich., who butchers a whole hog "every couple weeks for his students." Together, they make holy the art of stuffing a sausage, the brining of a corned beef and the poaching of a salted meat in its own...


The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less
Arthur Agatston
1594862923
October 2005
Hardcover
·
 
Book Review
Amazon Special Content: Download Three South Beach Diet Quick & Easy Recipes Now:

Who said South Beach and comfort food were mutually exclusive concepts? Click on the pictures below to download .pdf versions of some of the hearty entrees featured in Dr. Arthur Agasthon’s The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less. Black Bean & Goat Cheese Tostada


Click here to download this recipe as a .pdf Tempeh Dagwood Sandwich


Click here to download this recipe as a .pdf Turkey Parmesan


Click here to download this recipe as a .pdf More South Beach Titles:

The South Beach Diet
(Now in paperback)
...


Simply Natural Baby Food: Easy Recipes for Delicious Meals Your Infant and Toddler Will Love
Cathe Olson
0972469036
January 1, 2003
Paperback
·
 
Sharon K. Yntema, author of NEW Vegetarian Baby
An enticing and inspiring book of recipes for children. A very accessible and tasty collection.

Monica Dixon, Ph.D., R.D., Author of Love the Body You Were Born With
In an era of epidemic obesity/diabetes in children, Olson offers wholesome and simple recipe ideas for a healthy start.

See all Editorial Reviews


Kill It and Grill It: A Guide to Preparing and Cooking Wild Game and Fish
Ted Nugent
0895261642
April 2002
Hardcover
·
 
Book Description
In this cookbook, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.


Cheese
Max McCalman
1400050340
Aug 2005
Hardcover
·
 
From Publishers Weekly
Domestic production of quality artisanal cheeses is on the rise, and the recent opening of the Artisanal Cheese Center in New York has helped make these and traditional European farmstead cheeses even more widely available. McCalman takes credit for spearheading this American cheese revolution through his work at the New York restaurants Picholine and Artisanal. While his and Gibbons's first book, 2002's The Cheese Plate, was highly regarded by industry professionals as a practical guide to serving European-style cheese courses and selecting astute wine pairings, this new work aims to be what the Parker Guide is for wine—complete with a numeric rating scale—for would-be connoisseurs. It provides detailed notes on producers, taste and appearance, stages of ripeness and seasonal availability, as well as...


Field Guide to Meat
Aliza Green
1594740178
Feb 2005
Paperback
·
 
From Publishers Weekly
What are variety meats? What differentiates a T-bone from a porterhouse steak? How do you store foie gras? How do you prepare ground veal? And what does head cheese taste like? This most useful of kitchen references answers all those burning questions and more, in clean, matter-of-fact text accompanied by catalogue-type color photographs of everything from beef rolls to rack of lamb and smoked turkey wings. Green (Field Guide to Produce) covers beef, veal, pork, lamb, poultry and game birds, game and other domesticated meats (which includes rattlesnake and squirrel), and sausage and cured meats. Each compact chapter explains the various cuts available and gives instructions on choosing, storing and preparing. Home cooks will find Green's guidelines on how much to buy of a given product helpful, while...


Joy of Cooking
Irma S. Rombauer
0026045702
June 1975
Hardcover
·
 
Book Review
Since its first private printing in 1931, The Joy of Cooking has been teaching Americans how to cook. Craig Claiborne calls it "a masterpiece of clarity" and Julia Child says it's the one book she'd keep if she could only have one English title on the shelf. The nearly 5,000 recipes are handily organized by meal and ingredient, and no cooking instruction goes unexplained, so you can finally understand the difference between poaching and braising. The book includes nutritional information as well as an extremely helpful list of measures and equivalents. You'll find a version of every recipe your mother ever cooked, along with straightforward instructions for cooking more exotic specialties such as turtles and muskrats.

Review
James BeardThe classic work, which covers the...


Napa Stories : Profiles, Reflections, and Recipes from the Napa Valley
Chiarello Michael
1584791160
September 1, 2001
Hardcover
·
 
Book Review
The Napa Valley is justly famed for its winemaking. It's also home to the people responsible for that reputation, prominent vintners like Mondavi and Duckhorn, as well as lesser-known wine stars including Larry Turley and Tony Soter. Michael Chiarello's Napa Stories, written with Janet Fletcher, profiles these and others whose lives are intimately entwined with Napa wine production and enjoyment. A Valley resident for 15 years, Chiarello knows many of his subjects personally, and has also cooked for many of them at his award-winning restaurant in St. Helena, Tra Vigne. This personal involvement gives his book's narrative immediacy; his cooking savvy results in the book's selection of delicious, accessible valley recipes, such as Roast Chicken with Fennel and Cheese, Grilled Lamb Loins with Napa Cabernet, and Bing Cherry...


Cooking Light: 5 Ingredient, 15 Minute Cookbook
Nancy Fitzpatrick Wyatt (Editor)
0848718526
July 1999
Hardcover
·
 


The Peanut Butter & Co. Cookbook
Lee Zalben
1594740569
Oct 2005
Paperback
·
 
Book Description
In 1998, a cozy Greenwich Village café named Peanut Butter & Co. was born—with a menu consisting entirely of peanut butter creations. The restaurant was an instant hit, with features on Good Morning America and Nightline, and profiles in Time, Newsweek, and the New York Times. People liked their peanut butter so much that it's now available in gourmet shops and grocery stores around the United States.

Now proprietor and restaurateur Lee Zalben is spreading the joy of peanut butter with The Peanut Butter & Co. Cookbook. Here are more than 80 gooey recipes for everything from decadent desserts (Four-Layer Peanut Butter–Honey Cake) to delicious, nutritious snacks (Baked Apples with Peanut Butter) and sensational entrées (Peanut Butter Pad Thai). Of course,...



Deviled Eggs
Debbie Moose
1558322728
Apr 2004
Hardcover
·
 
From Publishers Weekly
Moose is serious about eggs. She knows how to keep the yolks centered (store eggs on their sides) and how to prevent Green Yolk Phenomenon (don’t turn up the heat). She knows the best way to peel an egg, based on egg anatomy, and the best plate to use for serving eggs. But the author, a food writer for the Raleigh News and Observer, is also aware that most people make deviled eggs to "use up their kids’ dyed Easter eggs" and usually just sprinkle some paprika on them. She wants to show readers there’s "life beyond paprika." In this cute tome, she explains how to spruce up deviled eggs, drawing on family recipes (such as Cousin Judy’s Deviled Eggs, which call for Worcestershire Sauce and Old Bay seasoning), seasonal influences (like Springtime Herb Delights) and regional fare (e.g., Bella...


Cooking Light Fish and Shellfish
Cooking Light (Editor)
0848727258
May 2003
Paperback
·
 


Vegetable Love: A Book for Cooks
Barbara Kafka
1579651682
November 2005
Hardcover
·
 
Book Review
Barbara Kafka, inveterate food professional and cookbook writer, she of Roasting: A Simple Art, Soup: A Way of Life, and Microwave Gourmet among others, now brings us the last word on vegetables with the awe-inspiring and massive Vegetable Love: A Book for Cooks. This book has 200 pages dedicated simply to background information on vegetables--buying and storing, cutting, basic cooking techniques, yields and equivalences, etcetera. And then there are the recipes, all 750 of them!

She's a canny lass, Barbara Kafka, with as much respect for the culture of vegetables as for their preparation and cooking, and has divided Vegetable Love into four basic sections: Vegetables of the New World; Vegetables of the Mediterranean Basin, Europe, and the Arab World; Vegetables of Asia and Africa; and, Citizens of...



12 Steps to Raw Foods: How to End Your Addiction to Cooked Food
Victoria Boutenko (Foreword)
0970481934
October 2001
Paperback
·
 
From the foreword by Gabriel Cousens, M.D., M.D., H
"This book is destined to become a classic."

Gary Garver, Seattle, 2001
"Victoria's 12 Step program has changed my life and has kept me on the raw food path."

See all Editorial Reviews


Cheese Primer
Steven Jenkins
0894807625
Nov 1996
Paperback
·
 
Book Review
If you want a fascinating food book, say Cheese Primer. For 20 years, Steve Jenkins has lead the way in upgrading the quality of cheese sold at fine food stores in the U.S. Finally, in this volume, he shares his encyclopedic knowledge. Jenkins tells all about cheesemaking at the commercial as well as the artistic level. Generously punctuated with maps and photos, the book includes all kinds of historical and other relevant information. Jenkins seems to describe every kind of cheese made in the U.S. and Europe, including when to eat them, how and with what. His passion and blunt opinions make it easy to travel the 548 pages of this book if you have even the smallest interest in cheese. The guide to pronunciation is particularly helpful.

From Publishers Weekly
"Once ripened......

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