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Community cookbooks focus on home cooking, often documenting regional, ethnic, family, and societal traditions, as well as local history. [ 34 ] [ 35 ] Sondra Gotlieb , for example, wrote her cookbooks on Canadian food culture by visiting people and homes by region.
Moche (also spelled mochi or muchi; Kapampangan: mutsi) are Pampangan glutinous rice balls with a bean paste filling. Made from galapong (ground-soaked glutinous rice) and filled with mung- or red bean paste, it is shaped into balls or ovals. Bukayo (caramelised grated coconut) may also be used. It is then boiled in water until it floats.
What Can I Bring? Cookbook (Cake Mix Doctor). Workman, 2007, ISBN 978-0761143925; The Cake Mix Doctor Returns!: With 160 All-New Recipes. Workman, 2009, ISBN 978-0761129615; The Cake Mix Doctor Bakes Gluten-Free. Workman, 2010, ISBN 978-0761160984; Anne Byrn Saves the Day! Cookbook: 125 Guaranteed-to-Please, Go-To Recipes to Rescue Any Occasion.
Chocolate lovers won't be able to get enough of this decadent Texas sheet cake. A super sweet 5-ingredient icing is the perfect finishing touch. Add walnuts or pecans for a pleasant crunch.
Rice cake kirimochi or kakumochi Rice cake marumochi Fresh mochi being pounded. A mochi (/ m oʊ t ʃ iː / MOH-chee; [1] Japanese もち, 餅 ⓘ) is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into ...
The cookbook won the 2010 James Beard Foundation Award for the best general cooking cookbook. [3] Thomas Keller took inspiration for Ad Hoc at Home from the last meal he cooked for his father before he died. [2] The cookbook's recipes are based on food served at Keller's restaurant of the same name. [4] and emphasize food served on share ...
Butter mochi combines textures and flavors of its two main influences, mochi and cake.It features a similar chewy ("Q") texture as mochi, [1] but less pronounced through the addition of traditional cake ingredients such as eggs and butter as well as leavening introduced via baking powder.
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