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Publisher. Duell, Sloan and Pearce. Publication date. May 1942 (revised 1954) Pages. 261. LC Class. TX715 .F542. How to Cook a Wolf by M. F. K. Fisher is an American cookery book and/or disaster survival guide and/or prose poem that was first published in 1942.
Julia's Kitchen Wisdom (Knopf, 2000) is the final cookbook authored by chef and television personality Julia Child. Co-authored by David Nussbaum and edited by Judith Jones, the book covers basic cooking principles and techniques and was designed to serve as a reference point for amateur cooks. Julia's Kitchen Wisdom was the 17th book written ...
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
View the slideshow above to see the list of 20 foods everyone should know how to cook, as well as the most common mistakes most people make when cooking these items. Belly Laughs. The Greatest ...
Choosing which cut of meat to use for your weeknight stir fry or for a romantic steak dinner shouldn't be a chore. We chatted with Hannah Mosquera, a butcher shop veteran who now works as a pastry ...
From the classic 'Joy of Cooking' to newcomers like 'The Wok', and 'Zahav', flip through the favorites for inspiration, as a guide, or simply for fun ... 17 easy 30-minute pork dinners for busy ...
384. The Art of Cookery Made Plain and Easy is a cookbook by Hannah Glasse (1708–1770), first published in 1747. It was a bestseller for a century after its first publication, dominating the English-speaking market and making Glasse one of the most famous cookbook authors of her time. The book ran through at least 40 editions, many of which ...
The title page describes Richard Briggs as being "many Years Cook at the Globe Tavern, Fleet-street, the White-Hart Tavern, Holborn, [and] now at the Temple Coffee-house." Book. Briggs gave the book the title The English Art of Cookery according to the present practice; being a complete guide to all housekeepers on a plan entirely new. In his ...