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0 Название: Pies and Tarts with Heart
Автор: Dynise Balcavage
Издательство: Quarry Books
Год: 2013
Cтраниц: 160
Формат: pdf
Размер: 69,90 Мб
Язык: English

Take your plant-based pies to another level. In Pies and Tarts with Heart, popular blogger Dynise Balcavage shares her straight-forward wisdom about kitchen fundamentals and the most effective pie-making techniques. From Apple Pie to S’more Pie—and everything in between—these 60+ recipes will make you shine in your pastry pursuits, whether you are a beginner or a veteran pie maker.
Inside you’ll discover: Instructions for building your pie, from the basics to baking * How to roll, stretch, and bake a respectable crust in no time * Sweet pies: traditional, decadent, nutty, citrusy, and more * Savory pies: including Tomato Tart, Greek Spinach Pie, and Cornish Pasties * Stocking a pie-making pantry: the ingredients and equipment you’ll need * A variety of gluten-free, low-fat, kid-friendly, raw, and no-bake options

0 Название: Japanese cooking A simple art
Автор: Shizuo Tsuji
Издательство: Kodansha USA
Год: 1980
Cтраниц: 518
Формат: pdf
Размер: 50,27 Мб
Язык: English

Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings - dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce.
This cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation. The expertise of the staff of the professional cooking school headed by the author is evident throughout the book.