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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The Settlement Cook Book is a complete cookbook and guide to running a household, compiled by Lizzie Black Kander, first published in 1901.The compendium of recipes, cooking techniques, nutrition information, serving procedures and other useful information was intended to support young women raising their families.
It's also one of the easiest ways to cook the vegetable because it requires minimal chopping and most of the cooking is done in the oven, leaving you with a centerpiece-worthy dish or a standout side.
While western cookbooks usually group recipes for main courses by the main ingredient of the dishes, Japanese cookbooks usually group them by cooking techniques (e.g., fried foods, steamed foods, and grilled foods).
As the final book in Child's oeuvre, ‘Julia’s Kitchen Wisdom’ is a compilation of her previous 16 cookbooks, forming a “loose-leaf kitchen reference guide”. [2] It is intended for use by home-cooks to answer cooking questions and solve common cooking problems, such as how long to cook a particular cut of meat, the most suitable accompaniments to serve with a certain dish, or ...
The 4-Hour Chef: The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life is a self-help book by Timothy Ferriss, published on November 20, 2012. [ 1 ] [ 2 ] Like Ferriss' other "4-Hour" books, The 4-Hour Chef revolves around a theme of self-improvement; this time, through the lens of cooking.
Print/export Download as PDF; Printable version; From Wikipedia, the free encyclopedia. Redirect page. Redirect to: List of cooking techniques;
Simmering is the main cooking technique used in Shabbat stews because by Jewish law cooking is forbidden on Shabbat. Almost every Jewish diaspora group has had different versions of sabbath stews, with the common practice of boiling before Sabbath begins and then keeping the pot on a blech or other device to heat the food. [ 6 ]