Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
The Best of France
Of all the world's cuisines, none endures so well as that of the French. From the boulevards of Paris to the farmhouse kitchens of Provence, these classic foods bring elegance and sophistication to tables around the world.With The Best of France,food editor Evie Righter has carefully assembled the very finest examples of French culinary techniques in a single, memorable volume. From haute and novelle cuisine to country and bistro fare, she shares the recipes and the secrets of France's chefs de cuisine in a fresh and accessible style that assures perfect results every time.Here are the simple yet fundamental beef, chicken, and fish stocks used every day of the year; the familiar favorites like Onion Soup, Cheese Soufflé and Ratatouille; distinguished classics including Rack of Lamb and Cré me Brulée; even the healthful new preparationssuch as Fish in Parchment Paper, Grilled Vegetables, and Fruit Sorbet. Each is the best of its kind.Color photographs throughout feature both the dishes themselves and the unforgettable French settings from which they emerge. An essential reference for any cook,The Best of France helps turn an ordinary meal into an event.
Mary Bell's Complete Dehydrator Cookbook
Far from being a fad, food dehydrating is one of the most ancient, effective, and nutritious ways of preserving food. Now, at last, there is a book that teaches absolutely everything there is to know about using an electric food dehydrator to dry foods at home -- and gives more than 100 foolproof recipes for scrumptious snacks and meals made from dried foods. With this extraordinary book, you can learn how to cross junk food and expensive store-bought snacks off your family's shopping list -- and add to your cupboard homemade, preservative-free fruit leathers, candied apricots, beef (and fish) jerkies, "sun" dried tomotoes, corn chips, banana chips, and so much more! Mary Bell gives specific...
The Best of Italy
This wonderful series is the easiest way to sample some of the world's finest cuisines from the comfort of your own kitchen. Small in size, yet large in recipe selection, each volume offers a delicious range of dishes--from the simple to the imaginative.
The Best of Spain
Gathers traditional Spanish recipes for tapas, soups, vegetables, salads, main dishes, and desserts
A Fool's Errand
Founding Director Lonnie Bunch's deeply personal tale of the triumphs and challenges of bringing the Smithsonian National Museum of African American History and Culture to life. His story is by turns inspiring, funny, frustrating, quixotic, bittersweet, and above all, a compelling read. In its first four months of operation, the Smithsonian National Museum of African American History and Culture surpassed one million visits and quickly became a cherished, vital monument to the African American experience. And yet this accomplishment was never assured. In A Fool's Errand, founding director Lonnie Bunch tells his story of bringing his clear vision and leadership to realize this shared dream of...
The Breath of a Wok
Award-winning author Grace Young celebrates and demystifies the art of wok cooking for the Western home cook. When Grace Young was a child, her father instilled in her a lasting appreciation of wok hay, the highly prized but elusive taste that food achieves when properly stir-fried in a wok. As an adult, Young aspired to create that taste in her own kitchen. Grace Young's quest to master wok cooking led her throughout the United States, Hong Kong, and mainland China. Along with award-winning photographer Alan Richardson, Young sought the advice of home cooks, professional chefs, and esteemed culinary teachers like Cecilia Chiang, Florence Lin, and Ken Hom. Their instructions, stories, and re...
The Best of China
None
Stir-Frying to the Sky's Edge
Winner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, ...
The Best of Thailand
Gathers traditional Thai recipes for appetizers, soups, meat, poultry, seafood, rice, noodles, salads, vegetables, and desserts
Minutemeals Vegetarian
A comprehensive, authoritative and up–to–date reference for the newcomer to radiopharmaceuticals and those already in the field. Radiopharmaceuticals are used to detect and characterise disease processes, or normal biological function, in living cells, animals or humans. Used as tracer molecules, they map the distribution, uptake and metabolism of the molecule in clinical studies, basic research or applied research. The area of radiopharmaceuticals is expanding rapidly. The number of PET centers in the world is increasing at 20% per year, and many drug companies are utilising PET and other forms of radiopharmaceutical imaging to evaluate products. ∗ Readers will find coverage on a number of important topics such as radionuclide production, PET and drug development, and regulations ∗ Explains how to use radiopharmaceuticals for the diagnosis and therapy of cancer and other diseases ∗ The editors and a majority of the contributors are from the United States
