Pana Chocolate The Recipes

Author: Pana Barbounis
Editor:
ISBN: 9781743794586
File Size: 62,17 MB
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Cacao Crunch, Cardamom Dream, Spiced Chocolate Chai, Butterscotch Apple Crumble! Pana Chocolate, The Recipes is the book vegans and health-conscious sweet tooths have been waiting for. It includes 60 beautiful recipes that cover the spectrum: from fillings for your own raw chocolate creations; to fancy but achievable plated desserts using raw chocolate; to traditional desserts that you can make raw; to raw desserts for kids' parties (think chocolate crackles and honey joys) to breakfast (chia pudding, granola, buckwheat porridge!) The recipes are all raw, organic, vegan, free from dairy, gluten, soy and refined sugar.

Chocolate Basics

Author: Orathay Guillamont
Editor: Firefly Books Limited
ISBN: 9781554077588
File Size: 41,61 MB
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A guide to cooking with chocolate includes eighty recipes with illustrated, step-by-step instructions for such treats as rich chocolate cake, hazelnut crumble chocolate mousse, and chocolate-raspberry loaf.

50 Decadent Pudding Recipes

Author: Brenda Van Niekerk
Editor: Brenda Van Niekerk
ISBN:
File Size: 39,45 MB
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Try making these easy, decadent pudding recipes. Some of the recipes within the book: Honey Pumpkin Pie, Chocolate Cheesecake, Pineapple Pudding, Fig Pudding In Pineapple Syrup,Chocolate Blanc Mange, Pears In Cream Sauce, Banana Pudding, Ginger Fridge Pudding, Boiled Ginger Pudding, Death By Chocolate, Coffee Syrupy Pudding, Bread Pudding, Lemon Bread Pudding Sago Raisin Pudding, Baked Boozy Peaches And Amaretto Ice Cream and much, much more...... This recipe book contains delicious, easy to follow recipes.

Chocolate

Author: Louis E. Grivetti
Editor: John Wiley & Sons
ISBN: 1118210220
File Size: 47,13 MB
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International Association of Culinary Professionals (IACP) 2010Award Finalists in the Culinary History category. Chocolate. We all love it, but how much do we really knowabout it? In addition to pleasing palates since ancient times,chocolate has played an integral role in culture, society,religion, medicine, and economic development across the Americas,Africa, Asia, and Europe. In 1998, the Chocolate History Group was formed by theUniversity of California, Davis, and Mars, Incorporated to documentthe fascinating story and history of chocolate. This book featuresfifty-seven essays representing research activities andcontributions from more than 100 members of the group. Thesecontributors draw from their backgrounds in such diverse fields asanthropology, archaeology, biochemistry, culinary arts, genderstudies, engineering, history, linguistics, nutrition, andpaleography. The result is an unparalleled, scholarly examinationof chocolate, beginning with ancient pre-Columbian civilizationsand ending with twenty-first-century reports. Here is a sampling of some of the fascinating topics exploredinside the book: Ancient gods and Christian celebrations: chocolate andreligion Chocolate and the Boston smallpox epidemic of 1764 Chocolate pots: reflections of cultures, values, and times Pirates, prizes, and profits: cocoa and early American eastcoast trade Blood, conflict, and faith: chocolate in the southeast andsouthwest borderlands of North America Chocolate in France: evolution of a luxury product Development of concept maps and the chocolate researchportal Not only does this book offer careful documentation, it alsofeatures new and previously unpublished information andinterpretations of chocolate history. Moreover, it offers a wealthof unusual and interesting facts and folklore about one of theworld's favorite foods.

The Essential New York Times Cookbook Classic Recipes For A New Century

Author: Amanda Hesser
Editor: W. W. Norton & Company
ISBN: 0393247678
File Size: 33,26 MB
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A New York Times bestseller and Winner of the James Beard Award: All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.

The World Cookbook The Greatest Recipes From Around The Globe 2nd Edition 4 Volumes

Author: Jeanne Jacob
Editor: ABC-CLIO
ISBN: 1610694694
File Size: 49,53 MB
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This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. • Contains more than 400 new recipes for a total of more than 1600 recipes • Includes the newly independent countries of Kosovo and South Sudan, and tiny countries like St. Kitts and Nevis, Nauru, Palau, and Vanuatu • Features anecdotal information on typical dishes, styles of eating, and unusual ingredients for each country

1 001 Best Hot And Spicy Recipes

Author: Dave DeWitt
Editor: Agate Publishing
ISBN: 9781572846715
File Size: 80,94 MB
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The latest addition to Agate Surrey's beloved 1001 series of cookbooks is its hottest ever. The largest and most comprehensive cookbook ever published on this subject, 1001 Best Hot and Spicy Recipes is composed of the very best dishes from author Dave DeWitt's collection of chili pepper–laden recipes. Created from his globe-trotting travels, from colleagues, and from research in authentic, obscure, and out-of-print cookbooks from all over the world, the book is loaded with a huge variety of soups, stews, chilies, and gumbos. It also includes a broad selection of barbecue dishes for the grill, a lengthy list of meatless entrees and vegetable options, and even a surprising array of zesty beverages, desserts, and breakfasts. Recipes are organized according to the region from which the chili peppers come: South and Central America, Mexico, the Caribbean, the United States, Europe, the Mediterranean and Middle East, Africa, the Indian subcontinent, and Asia and the Pacific. A treasury of the very best the world has to offer of great spicy foods, no serious cook should be without this jam-packed trove.

Public Library Catalog

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ISBN:
File Size: 55,98 MB
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Recipes Of Italian Cookery

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ISBN:
File Size: 53,41 MB
Format: PDF, Mobi
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Italian Recipes For Food Reformers

Author: Maria Gironci
Editor:
ISBN:
File Size: 64,78 MB
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500 Selected Recipes

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ISBN:
File Size: 34,20 MB
Format: PDF, ePub
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Ann Welcome Presents The 160 Honorable Mention Recipes In The 250 Prize Contest

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ISBN:
File Size: 33,12 MB
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Two Hundred Recipes For Making Desserts Including French Pastries

Author: Olive M. Hulse
Editor:
ISBN:
File Size: 79,83 MB
Format: PDF
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Prize Recipes From Great Restaurants

Author: Stroman, James
Editor: Pelican Publishing Company
ISBN: 9781455610723
File Size: 20,92 MB
Format: PDF, ePub
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Have you ever wondered, after marveling overa sumptuous four-star meal in an elegant restaurant, just how those celebrateddishes are created?James Stroman, author of Prize Recipes From Great Restaurants: TheWestern States , Dining Out At Home , and From TexasKitchens , turns his culinary expertise toward the South and ferrets outthe secrets of its famed restaurateurs in Prize Recipes from GreatRestaurants: The Southern States and the Tropics .In the second volume of this series, well-known, innovative chefs from theSouthern states and the tropics share recipes for some of their most famousdishes. Now, in your own kitchen, you can duplicate such delicacies asMushrooms Stuffed with Crab Imperial (Blue Coat Inn, Dover, Delaware), VealPiemontese (Tony's, St. Louis, Missouri), and Coral Reef Coconut Cream Pie(Coral Reef Club, Barbados, West Indies).James Stroman, president of Stroman Foods, Inc., is an inveterate travelerand dines regularly in the world's most outstanding restaurants.

Mme B Gu And Her Recipes The Picayune S Creole Cook Book

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File Size: 78,69 MB
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North Carolina S Historic Restaurants And Their Recipes

Author: Dawn O'Brien
Editor: John F Blair Pub
ISBN: 9780895870674
File Size: 78,56 MB
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Each guide focuses on 50 restaurants that are housed in buildings at least 50 years old. In addition to a description of the restaurant's building, decor, and cuisine, each entry includes 2-3 recipes from that establishment.

Multicultural Projects Index

Author: Mary Anne Pilger
Editor: Greenwood International
ISBN:
File Size: 15,70 MB
Format: PDF
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An index to multicultural learning projects for kindergarten through eighth grade classrooms which appear in over 1,700 books, including handicrafts, foods, games, and activities; arranged alphabetically by subject, with cross-references and co mplete bibliographic information.

Csa Super Markets

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File Size: 29,58 MB
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Sweet

Author: Australian Women's Weekly Weekly
Editor: Australian Women's Weekly
ISBN: 9781742457031
File Size: 13,59 MB
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Sunset

Author:
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ISBN:
File Size: 58,84 MB
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