πŸ“’ Author : Deanna F. Cook
πŸ“’ Publisher : Storey Publishing
πŸ“’ Release Date : 2017-09-05
πŸ“’ Pages : 144
πŸ“’ ISBN : 9781612128566
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Juvenile Nonfiction

SYNOPSIS : Following the best-selling Cooking Class, this delightful baking companion for kids ages 8–12 features 50 easy-to-follow recipes. Lively step-by-step photos teach bakers-in-training how to knead dough, make biscuits, decorate cookies, and produce a perfect pie, along with essential skills like following directions and accurately measuring ingredients. They’ll learn to make both sweet and savory treats and will use fresh fruits and vegetables in recipes such as Bursting with Blueberries Muffins, Zombie Zucchini Bread, and Peachy Keen Crumble. Bonus goodie bag stickers, pop-out gift tags, and bake sale signs encourage kids to share their homemade delights with pride. NPR's Best Books of the Year IACP Cookbook Award Winner National Parenting Product Awards Winner ​Mom's Choice Award Gold Winner


πŸ“’ Author :
πŸ“’ Publisher :
πŸ“’ Release Date : 1994
πŸ“’ Pages : 95
πŸ“’ ISBN : OCLC:835862284
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cake

SYNOPSIS :


πŸ“’ Author : Deanna F. Cook
πŸ“’ Publisher : Storey Publishing
πŸ“’ Release Date : 2015-03-18
πŸ“’ Pages : 144
πŸ“’ ISBN : 9781612124018
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Juvenile Nonfiction

SYNOPSIS : The kids are taking over the kitchen! Deanna F. Cook presents more than 50 recipes designed for the cooking abilities and tastes of children ages 6 to 12. Basic cooking techniques are explained in kid-friendly language, and recipes include favorites like applesauce, French toast, popcorn chicken, pizza, and more. Full of fresh, healthy ingredients and featuring imaginative presentations like egg mice, fruit flowers, and mashed potato clouds, Cooking Class brings inspiration and confidence to the chefs of the future.


πŸ“’ Author : Linda Marcinko
πŸ“’ Publisher : eBookIt.com
πŸ“’ Release Date : 2011-02-09
πŸ“’ Pages :
πŸ“’ ISBN : 9780615441399
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : This wonderful cookbook is the result of the 10 years of cooking classes that I taught, plus my vast knowledge of the culinary arts that I acquired through working as an Executive Chef. All of the recipes are easy to use and result in great food. I tell you a little history of each recipe, and what type of class it was created for. I taught a variety of classes including baking and pastry classes and many of those recipes are in this book. At the end of many of the recipes, I've included notes that may give the reader information on certain ingredients, or tell them how to prepare part or all, of the recipe in advance. This book also has a Tip and Advice section that touches on some important aspects of cooking.I tested all of the recipes in this book before conducting the classes that they were featured in. In addition, many class participants went home and made the recipes and reported how the food turned out, so I know that these recipes are great and really work! This is so important as it seems that there are a lot of cookbooks out there where the recipes are not tested before hand. To this day, I use these recipes at home because the resulting dishes are so tasty.This is a book that can be used for everyday food and also for special occasion dishes. It has quite a few healthy recipes too. As I am a chef and a registered dietitian, I was called on to teach a lot of classes featuring healthy foods, so I have included those recipes as well. I have made the recipes simple and have not used any hard-to-find ingredients. I really want people to enjoy reading this book and using it a lot.


πŸ“’ Author : Antony Daou
πŸ“’ Publisher : Lulu.com
πŸ“’ Release Date : 2009-11
πŸ“’ Pages : 212
πŸ“’ ISBN : 9780982566695
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Vanessa and Tony Daou started giving cooking classes in 2005 when they opened the Black Cat CafΓ© & Bakery in the tiny historic spa village of Sharon Springs. Here is a compilation of the menus and recipes from three years of cooking classes. Organized into lunch, baking and dinner classes, the forty classes here comprise almost two hundred recipes.


πŸ“’ Author : Lucy Wing
πŸ“’ Publisher :
πŸ“’ Release Date : 1996-12-18
πŸ“’ Pages : 94
πŸ“’ ISBN : 0785310843
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS :


πŸ“’ Author : Miranda Bliss
πŸ“’ Publisher : Penguin
πŸ“’ Release Date : 2007-06-05
πŸ“’ Pages : 256
πŸ“’ ISBN : 1101206020
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Fiction

SYNOPSIS : Best friends Annie and Eve know the bare bones of both culinary school and amateur sleuthing. Now they’re in the trenches, struggling to keep a new restaurant, Bellywasher’s, from going belly up… Annie and Eve have joined their former cooking teacher, Jimβ€”who doubles as Annie’s on-again, off-again boyfriendβ€”in running his new restaurant, Bellywasher’s. Bombshell Eve is the hostess, while Annie stays behind the scenes, frantically managing everything from the books to the radicchio supply. Then a rave review makes the spot an instant success, drawing Washington’s high-powered elite to sample Jim’s cooking…people with both money and secrets to burn. Everything’s simmering along just fine until Annie and Eve find their friend Sarah, staffer to a powerful Congressman, lying dead in her tub. The cops want to write it off as a suicide, but the girls notice that, like Annie’s invoices, the facts just don’t add up. Then, after a series of suspicious β€œaccidents” that come dangerously close to taking the girls permanently out of commission, Annie and Eve realize that this kitchen fire isn’t about to put itself out…


πŸ“’ Author :
πŸ“’ Publisher : Hachette UK
πŸ“’ Release Date : 2011-12-05
πŸ“’ Pages : 120
πŸ“’ ISBN : 9781907428616
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Cooking

SYNOPSIS : Thai cuisine is a distinctive combination of the sweet, sour, sharp and fresh flavours of lime, chilli, coriander, basil and coconut that is sophisticated in taste and yet simple to prepare. Thai food uses a range of easy-to-buy, yet distinctive, ingredients and simple preparation techniques to conjure those delicate flavours. What looks difficult is actually very easy to prepare at home and tastes sensational. So whether it's satay or seafood, green curry or spicy fried rice, enjoy the best Thailand has to offer.


πŸ“’ Author : Katie Kimball
πŸ“’ Publisher : Kitchen Stewardship
πŸ“’ Release Date : 2017-03-23
πŸ“’ Pages : 388
πŸ“’ ISBN : 1947031775
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category :

SYNOPSIS : Want your kids to be hard-working, independent, healthy adults?You can do it all while making dinner - together.The Kids Cook Real Food cooking class curriculum will help your children discover and nurture their strengths, learn how to make something out of ingredients without anyone else's help, and know how to feed themselves healthy food as they grow into adulthood.You don't have to focus on every detail (because I've already done that for you), so you can focus on making cooking a path to true self-esteem and self-realization for every one of your children, ultimately guiding their life decisions later on.


πŸ“’ Author : Jack Goody
πŸ“’ Publisher : Cambridge University Press
πŸ“’ Release Date : 1982-06-24
πŸ“’ Pages : 253
πŸ“’ ISBN : 0521286964
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Social Science

SYNOPSIS : The preparation, serving and eating of food are common features of all human societies, and have been the focus of study for numerous anthropologists - from Sir James Frazer onwards - from a variety of theoretical and empirical perspectives. It is in the context of this previous anthropological work that Jack Goody sets his own observations on cooking in West Africa. He criticises those approaches which overlook the comparative historical dimension of culinary, and other, cultural differences that emerge in class societies, both of which elements he particularly emphasises in this book. The central question that Professor Goody addresses here is why a differentiated 'haute cuisine' has not emerged in Africa, as it has in other parts of the world. His account of cooking in West Africa is followed by a survey of the culinary practices of the major Eurasian societies throughout history - ranging from Ancient Egypt, Imperial Rome and medieval China to early modern Europe - in which he relates the differences in food preparation and consumption emerging in these societies to differences in their socio-economic structures, specifically in modes of production and communication. He concludes with an examination of the world-wide rise of 'industrial food' and its impact on Third World societies, showing that the ability of the latter to resist cultural domination in food, as in other things, is related to the nature of their pre-existing socio-economic structures. The arguments presented here will interest all social scientists and historians concerned with cultural history and social theory.