- Filename: the-boston-cooking-school-cook-book.
- ISBN: 9781446547670
- Release Date: 2013-04-16
- Number of pages: 776
- Author: Fannie Merritt Farmer
- Publisher: Read Books Ltd
Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork.
- Filename: cooking-school-text-book.
- ISBN: UCAL:$B276279
- Release Date: 1878
- Number of pages: 245
- Author: Juliet Corson
- Filename: the-tante-marie-s-cooking-school-cookbook.
- ISBN: 1439142211
- Release Date: 2009-09-29
- Number of pages: 432
- Author: Mary S. Risley
- Publisher: Simon and Schuster
Have you ever read a recipe that called for artichokes and wondered just how to trim them, or wanted to learn the proper way to use a pastry bag? While most cookbooks provide home cooks with only recipes, The Tante Marie's Cooking School Cookbook provides recipes and detailed cooking techniques -- it's like going to cooking school without ever leaving your home. With more than 250 delicious yet approachable recipes and countless techniques, The Tante Marie's Cooking School Cookbook enables readers to become familiar with the basics of cooking and then encourages them to improvise. Because the recipes have been tested in the San Francisco kitchens of Tante Marie's by hundreds of students, home cooks can be assured that they are virtually foolproof. Having guided thousands of students through the world of French cooking for the past thirty years, renowned cooking teacher Mary Risley is well aware of common mistakes made in the kitchen. Risley troubleshoots a multitude of problem areas for cooks (such as what to do if your soup is too thick, or not thick enough), allowing home cooks to avoid common pitfalls. With variations provided for many dishes and instructions on how to cook without recipes, more advanced home cooks can start to create dishes on their own. From delicious hors d'oeuvres like Fava Bean Crostini with Pecorino and Miniature Shrimp Quiches and Asparagus-Fontina Pizza with Truffle Oil, to enticing entrees like Roast Chicken with New Potatoes and Olives, Halibut Baked with Warm Shallot Compote, and Herbed Rack of Lamb with Béarnaise Sauce, Risley presents an impressive array of French-inspired recipes for contemporary American tastes. Classic recipes are updated with modern twists in dishes such as Fresh Pea Soup with Cilantro and Meyer Lemon Crème Brûlée. Delectable dessert recipes include Grand Marnier Soufflé, Gingerbread Napoleon with Poached Pears and Caramel Sauce, Compote of Fresh Berries with Lemon Verbena Ice Cream, and classic Tiramisù. Additional chapters on first courses, soups, salads, pasta and risotto, fish and shellfish, vegetables, breads, cookies, chocolates, cakes, and pastries offer the home cook a recipe for every occasion. Risley also provides in-depth discussions on ingredients such as cheese, chocolate, truffles, and planned leftovers. A section of Suggested Seasonal Menus as well as a chapter of foundation recipes for accomplished cooks complete this wonderful volume. Illustrated with gorgeous black-and-white drawings, The Tante Marie's Cooking School Cookbook will become the cookbook you can't live without. It's the next best thing to having a cooking instructor cook right beside you.
- Filename: original-1896-boston-cooking-school-cook-book.
- ISBN: 9780486296975
- Release Date: 1896
- Number of pages: 567
- Author: Fannie Merritt Farmer
- Publisher: Courier Corporation
A cookbook classic, acclaimed for such innovations as simple directions, concern with nutrition and terms now standard in American cooking. Detailed methods for preparing soups, seafood, meat, vegetables, poultry, salads, hot and cold desserts, and many other dishes. A delightful repository of information for nostalgia buffs and a useful aid for today's homemaker.
- Filename: cooking-school-secrets-for-real-world-cooks.
- ISBN: 9781504983617
- Release Date: 2016-06-30
- Number of pages: 346
- Author: Linda Carucci
- Publisher: AuthorHouse
Tips, techniques, shortcuts, sources, inspiration, and answers to frequently asked questions, plus one hundred triple-tested recipes to make you a better cook. There’s no one more qualified than Linda Carucci to reveal the insider secrets and shortcuts that professional chefs use every day. More than just a cookbook, in the ten years since the first edition of Cooking School Secrets for Real World Cooks has made its way into the hands of forty thousand cooks across the United States, this has become an indispensable go-to guide for internal doneness temperatures, what to look for in cooking equipment, and which cooking methods bring out the best in which foods. Each of the one-hundred-plus recipes was tested at least three times, each time by a different cook— unprecedented for a cookbook. Recipe testers’ comments and feedback inspired the book’s widely praised Sidebars and Recipe Secrets scattered throughout: What’s that green tinge on my potatoes? (Solanine . . . and it’s toxic.) How can I prepare risotto for company without being held hostage in the kitchen? (Learn restaurant chefs’ tips and techniques in Secrets to Successful Risotto.) What’s the fuss about all these different salts? (Join Linda as she takes you on a guided tasting of today’s most commonly used cooking salts—and spills the beans about why chefs have certain favorites.) You’ll appreciate the author’s warmth and expertise as a teacher as she takes you step by step through the preparation of classics like Roasted Stuffed Turkey with Pan Gravy, My Grandmother’s Baked Stuffed Manicotti with Twenty-Minute Tomato Sauce, and Apple Crisp with Bourbon and Sp’Ice Cream. And then it’s on to sensational show-stoppers such as Paella with Shellfish, Sausage, and Chicken; Double-Crusted Timpano with Fusilli, Ricotta, and Tender Little Meatballs; and White Chocolate Cheesecake with Oreo Crust and Raspberry Coulis.
- Filename: vegetarian-cooking-school-cookbook.
- ISBN: 1572581018
- Release Date: 1996-04-01
- Number of pages: 136
- Author: Danny Vierra
- Publisher: TEACH Services, Inc.
Medical doctors and scientists are just now discovering a wealth of new facts about a fruit- and vegetable-based diet. This unique cookbook contains over 170 vegetarian recipes.
- Filename: delicious-desserts.
- ISBN: 1586853651
- Release Date: 2004
- Number of pages: 64
- Author: Barbara Beery
- Publisher: Gibbs Smith
Features deliciously simple recipes in step-by-step illustrations for a variety of treats that any kid can make for any occasion, from Thumbs-Up Peanut Butter and Jelly Cookies to Candy-Coated Dragonflies.
- Filename: batter-up-kids.
- ISBN: 1586857983
- Release Date: 2005
- Number of pages: 64
- Author: Barbara Beery
- Publisher: Gibbs Smith
Offers easy-to-prepare recipes for such healthy snacks as chill-out cheese dip, wacky wonton crisps, and luau lemonade floats.
- Filename: a-book-of-recipes-for-the-cooking-school.
- ISBN: 9781443762298
- Release Date: 2008-10
- Number of pages: 324
- Author: Carrie Alberta Lyford
- Publisher: Patterson Press
A BOOK OF RECIPES FOR THE COOKING SCHOOL This book of recipes is prepared for the use of the many teachers and students of cooking who feel the need of standard recipes for the everyday dishes with directions simply and concisely stated. The book represents a compilation of recipes that have been in use in cooking schools of the country for many years. It is not designed for the use of experienced cooks who are seeking a wider variety and a greater elaboration of recipes but for the young cook who desires to prepare simple dishes well. Each recipe has been carefully tested and every care has been taken to state the directions definitely. In every class which has used the recipes and with every teacher with whom the compiler has worked, suggestions, criticisms, and improrenients have been made, so that the book represents the combined labors of many students of cooking.....
- Filename: the-monday-night-cooking-school.
- ISBN: 9780141943664
- Release Date: 2010-02-04
- Number of pages: 256
- Author: Erica Bauermeister
- Publisher: Penguin UK
On Monday nights eight people gather in Lillian's restaurant for a cooking class. There's Claire, who can barely remember the last time she went out without her two kids; bachelor Ian, who exists on Chinese takeaways; Chloe, the distracted waitress who is forever dropping things; Carl and Helen, getting past a betrayal in their marriage; and Tom, mourning the tragic loss of his wife. Plus Lillian, who taught herself to cook to reach out to her unhappy mother. From delicious feasts to dining disasters, will the cooks find what they are looking for? And among the utensils and mouth-watering ingredients, will some of them even fall in love? The Monday Night Cooking School is a gorgeous novel about possibilities and the magic of food.
- Filename: the-kitchen-counter-cooking-school.
- ISBN: 9781101544518
- Release Date: 2011-09-29
- Number of pages: 304
- Author: Kathleen Flinn
- Publisher: Penguin
The author of the New York Times bestseller The Sharper Your Knife, The Less You Cry tells the inspiring story of how she helped nine others find their inner cook. After graduating from Le Cordon Bleu in Paris, writer Kathleen Flinn returned with no idea what to do next, until one day at a supermarket she watched a woman loading her cart with ultraprocessed foods. Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking. From the Trade Paperback edition.
- Filename: the-wizard-s-whisk-a-cooking-school-for-children.
- ISBN: 9781450279154
- Release Date: 2011-01-26
- Number of pages: 108
- Author: Kathleen Sheehan Corletta
- Publisher: iUniverse
Need a project? Want to teach someone to cook? Want to add to your Home School curriculum? Want to start a cooking club? Want to engage your community in a skill-building endeavor? Want to get back to the basics? Want to involve the family in a common activity? Need to adjust your family diet and broaden your menus? Want to share the knowledge of community elders? Want to teach people who love to learn what you’re teaching
- Filename: mrs-lincoln-s-boston-cook-book.
- ISBN: 9781429090100
- Release Date: 2008-10-01
- Number of pages: 624
- Author: Mary J. Lincoln
- Publisher: Applewood Books
Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including Fannie Farmer, with her methods based in the "chemistry and philosophy of food." The Boston Cook Book, published in 1883, became a standard in American kitchens and was also widely used in cooking classrooms. Specific instruction in the basics of technique, kitchen set-up, and preparation insured that young and/or inexperienced cooks would have great success with Mrs. Lincoln's recipes.
- Filename: cooking-school.
- ISBN: 0890099413
- Release Date: 1986-05-01
- Number of pages: 352
- Author: Pru Leith
Features a series of menu lessons progressing from very simple dishes to culinary masterpieces and includes chapters on selecting and storing food, stocks, sauces, and batters
- Filename: martha-stewart-s-cooking-school-enhanced-edition.
- ISBN: 9780307955036
- Release Date: 2011-12-20
- Number of pages: 514
- Author: Martha Stewart
- Publisher: Potter/TenSpeed/Harmony
This enhanced edition of Martha Stewart’s Cooking School includes 31 instructional step-by-step videos and hundreds of color photographs that demonstrate the fundamental cooking techniques that every home cook should know. Imagine having Martha Stewart at your side in the kitchen, teaching you how to hold a chef’s knife, select the very best ingredients, truss a chicken, make a perfect pot roast, prepare every vegetable, bake a flawless pie crust, and much more. In Martha Stewart’s Cooking School, you get just that: a culinary master class from Martha herself, with lessons for home cooks of all levels. Never before has Martha written a book quite like this one. Arranged by cooking technique, it’s aimed at teaching you how to cook, not simply what to cook. Delve in and soon you’ll be roasting, broiling, braising, stewing, sautéing, steaming, and poaching with confidence and competence. In addition to the techniques, you’ll find more than 200 sumptuous, all-new recipes that put the lessons to work, along with invaluable step-by-step photographs to take the guesswork out of cooking. You’ll also gain valuable insight into equipment, ingredients, and every other aspect of the kitchen to round out your culinary education. Featuring more than 500 gorgeous color photographs, Martha Stewart’s Cooking School is the new gold standard for everyone who truly wants to know his or her way around the kitchen.