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0 Название: I Want to Eat Pasta: Over 90 Easy Pasta Recipes Using 10 Ingredients or Less
Автор: Giovanna Torrico
Издательство: Hardie Grant Books
Год: 2025
Cтраниц: 192
Формат: epub / pdf (Kindle Edition)
Размер: 122,34 Мб
Язык: English

Quick, easy and delicious pasta recipes in 20 minutes or less, often with no more than 5 ingredients.
With over 90 recipes for inventive and delicious pasta dishes like Fusilli with Tuna and Olives, Crab Linguine, and Penne with Sausage and Saffron, your next bowl of pasta is never far away. An illustrated visual glossary guides readers through various pasta shapes, and other special features show how to transform a tomato sauce into half a dozen different dishes or make pesto four ways.

0 Название: Easy Food
Номер / Год: Issue Christmas Annual / 2025
Редактор: Paula Murphy
Издательство: Zahra Publishing Ltd
Cтраниц: 116
Формат: pdf
Размер: 95,72 Мб
Язык: English

Easy Food is Ireland's number one food magazine. Every issue contains a delicious mix of cooking tips, budget recipes, easy meal ideas and nutrition information.
**What’s for Christmas dinner? (just getting started * turkey & ham without the drama * all the trimmings)
**Sweet treats
**Festive entertaining

0 Название: Best Thanksgiving Recipes
Номер / Год: Special Issue / 2025
Редактор: Daniel Schumacher
Издательство: A360Media, LLC
Cтраниц: 100
Формат: pdf
Размер: 41,9 Мб
Язык: English

Best Thanksgiving Recipes: Ultimate guide to the perfect holiday feast
Fresh ideas for side dishes * Favorite fall ingredients
Turkey 3 ways * Magnificent mains * A side of thanksgiving * All dressed up * 5 ways with green bean casserole * Hearty greens * Bread bonanza * All about cranberries * Holiday pies *

0 Название: Seared: The Ultimate Guide to Barbecuing Meat
Автор: Genevieve Taylor
Издательство: Quadrille Publishing Ltd
Год: 2022
Cтраниц: 224
Формат: epub / pdf (Kindle Edition)
Размер: 88,95 Мб
Язык: English

Seared is a one-stop shop for recipes and practical advice that will help you get the most from cooking meat on your barbecue, beginning with the science of why we need to cook different cuts in different ways and the physics of how fire works.
Divided into two sections – BEAST and BIRD – and into SLOW and FAST within those sections, live-fire cooking expert Genevieve Taylor covers everything you’ll ever need to know about buying and cooking all kinds of meat, from steaks and fillets, to whole joints and whole birds, and looking at techniques from brining to marinading, smoking to braising, searing super-hot and low and slow cooking.