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Category: Cookery

This beautiful magazine will inspire you to cook and eat good food – each issue is packed with seasonal recipes for everything from a dinner party with friends to casual dining during the week, accompanied by handy tips on techniques and ingredients. Stunning photography features throughout the magazine with stories celebrating food producers, chefs and food locations too. Dish is the perfect magazine for those who love to cook, those who aspire to new heights in their cooking and those who simply love to read about good food

Delicious healthy recipes and expert nutrition advice will be delivered to your door every month. Our mission is to deliver you up-to-date and unbiased information about healthy eating. Which is why we have gathered around us a panel of Australia’s leading nutrition experts.

This insightful, thought-provoking, and engaging book explores the truth behind how and why we eat and drink what we do. Instead of promising easy answers to eliminating picky eating or weight loss, this book approaches controversial eating and drinking issues from a more useful perspective—explaining the facts to promote understanding of our bodies. The only book to provide an educated reader with a broad, scientific understanding of these topics, The Psychology of Eating and Drinking explores basic eating and drinking processes, such as hunger and taste, as well as how these concepts influence complex topics such as eating disorders, alcohol use, and cuisine. This new edition is grounded in the most up-to-date advances in scientific research on eating and drinking behaviors and will be of interest to anyone.

taste.com.au, Australia’s #1 lifestyle brand, brings you top recipes, videos, photo galleries, how-to guides and articles all about food.

This magazine is edited for people interested in food. It explores the authentic cuisines of the world, tracks recipes and ingredients to their places of origin and illuminates their history, traditions and local flavors. It includes all aspects of the world of food including eating, cooking and reading. In addition, it contains informative news about the latest in culinary trends, kitchen tips and techniques and a calendar of culinary events.

Tried & true recipes, often closely guarded secrets, that have been handed down…those are the recipes you’ll find in our Church Suppers cookbook. Recipes you can count on like cheese Danish rolls, shredded beef sandwiches and chocolate icebox cake. We’ve also filled the pages with tips and ideas for some of our favorite get-togethers…ladies’ luncheons, summertime socials, chili cook-offs, ice cream socials & bake sales. We’ve even added a chapter filled with recipes to feed a crowd!

Spiralising is fast becoming a culinary trend and spiralising your vegetables has many benefits. Spiralising reduces cooking time which preserves both the flavour and the nutrients of your vegetables. And spiralisers couldn’t be easier to use. Here are 30 creative, simple recipes for snacks and starters, mains and desserts, including ideas for meat, poultry and seafood, as well as vegetarian dishes. So get creative with your vegetable ribbons and vegetable spaghetti and replace your carbohydrate-heavy pasta and noodles with vegetable noodles. Eating more vegetables has never been this easy or looked so pretty on your plate!

Dinner doesn’t have to be daunting. In half an hour or less you can cook up an Italian meal at home like a professional chef. In this case, just like Top Chef star Fabio Viviani. Infused with his warmth and humor, this book brings Fabio into your kitchen.

Diana Kennedy is the world’s preeminent authority on authentic Mexican cooking and one of its best-known food writers. Renowned for her uncompromising insistence on using the correct local ingredients and preparation techniques, she has taught generations of cooks how to prepare traditional dishes from the villages of Mexico, and in doing so, has documented and helped preserve the country’s amazingly diverse and rich foodways. Kennedy’s own meals for guests are often Mexican, but she also indulges herself and close friends with the nostalgic foods in Nothing Fancy.

Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet.
Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—she pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative.
You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce).