Root To Stalk Cooking

Author: Tara Duggan
Publisher: Ten Speed Press
ISBN: 1607744139
Size: 61.55 MB
Format: PDF, Mobi
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Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals.

Waffles Revised Edition

Author: Tara Duggan
Publisher: Weldon Owen
ISBN: 9781616289898
Size: 26.28 MB
Format: PDF, ePub, Mobi
View: 7631
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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.

The French Cook Or The Art Of Cookery

Author: Louis Eustache Ude
Publisher:
ISBN:
Size: 66.73 MB
Format: PDF, ePub
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Mark in a stew-pan a lump of butter, some roots and stalks of parsley, an onion
cut into slices, a few minced carrots, half of a bay-leaf, a little thyme. Stew the
whole over a slow fire, that the vegetables may be done without getting brown.
Then moisten with milk seasoned with salt, and let your roots stew. When your
polonaise is done, drain it through a sieve over your troncons, which are to be
stewed in that moisture. When they are done, take some turnips cut into olives,
which stew ...

The Art Of French Vegetable Gardening

Author: Louisa Jones
Publisher: Artisan Publishers
ISBN:
Size: 17.50 MB
Format: PDF, Mobi
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Add carrots, turnip, leeks, onions (1 stuck with a whole clove), bay leaf, and
sprigs of fresh thyme and parsley. ... Add the following prepared vegetables:
carrots, whites of leeks, new potatoes, turnip, parley root, parsnips, and onions. ...
VEGETABLES. % CARDOONS: Wrap stalks in straw and blanch in the garden for
two weeks. Peel the cooking-ready stalks and cut into 2-inch-long pieces. Bring a
large pot of water to a boil. Blend a few tablespoons of flour with the juice of half a
lemon ...

The Art Of Simple Food Ii

Author: Alice Waters
Publisher: Clarkson Potter
ISBN: 0770433472
Size: 72.18 MB
Format: PDF
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Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ ...

Cornell Extension Bulletin

Author:
Publisher:
ISBN:
Size: 54.68 MB
Format: PDF, ePub, Mobi
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Whole, with skin, stem, and roots on Whole, with skin, stem, and roots| on
Quartered shredded Whole or cut lengthwise in halves or thirds Whole or
separated into flowerets Cut up Whole Cut lengthwise. ... No Yes or no No No
Yes No 30-45 120-240 15-20 20-25 Whole, 10-15 Flowerets, 8-10 15-25 25-40
25-30 30-40 20-30 TEMPERATURES FOR COOKING VEGETABLES Oven
temperatures for baking Degrees farenheit Slow oven 250-350 Moderate oven
350-400 Hot oven 400-450 ...

Bulletin Mississippi State College Agricultural Experiment Station

Author:
Publisher:
ISBN:
Size: 41.84 MB
Format: PDF
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The latter, as well as any other vegetable '' flavor of which is injured by high
temperature should be 'boiled. - - Table I-Comparison of the Iron Content of the
Leafy Portion, the Stalks, and Ribs of the Leaves of Turnups, Mustard, and
Collards, and a Comparison of the Iron Content of Turnip Roots - and Leaves. -
Table II–Losses of Iron by Different Methods of Cooking -. l'art of Vegetable No.
Moisture . Iron Gms. Iron Per Vegetable Analyzed Samples Per Cent Per Cent 1
Gm. Dry Veg.

The Modern Art Of Chinese Cooking

Author: Barbara Tropp
Publisher: William Morrow & Company
ISBN:
Size: 54.46 MB
Format: PDF, Docs
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Contrary to our own habits of cooking vegetables to a uniform softness, choosing
one part of the plant in preference to another seemingly less sweet or tender part,
or variously paring or pureeing a vegetable down to an anonymous bit of color,
the Chinese have a passion for preserving and presenting the original character
of the whole plant. Leaves, stems, and roots are all eaten with relish. Flavors are
left naturally acrid, bitter, or sweet. Crunchy, gelatinous, smooth, and brittle ...

The Art Of Cooking For Two

Author: Coralie Castle
Publisher: Ortho Books
ISBN: 9780897212106
Size: 65.71 MB
Format: PDF, Docs
View: 844
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Heat wok or heavy skillet and add 1 tablespoon peanut oil, 1 slice ginger root, 1
small garlic clove, bruised, and 1/4 teaspoon crumbled dried red chili pepper.
When oil sizzles, lower heat slightly ... If cooking more than one vegetable, add
first those that require the longest cooking time. Cook and stir 1 to 5 minutes and
add, ... For vegetarian stir-fry, allow 3 cups prepared vegetables; saute with
ginger and garlic 1 tablespoon whole or slivered almonds. Just before serving
toss in 1/4 to ...