Building on the concept of The Gourmet’s Guide to Cooking with Wine and The Gourmet’s Guide to Cooking with Beer, this fully illustrated book shows how to use chocolate as the ultimate convenience ingredient that will add big impact to your cooking and baking repertoire. Why? Chocolate is versatile. It can be used with many different types of food. Use it to add variety and flavor to ordinary dishes. Add chocolate and you instantly add class to the most humble fare. With more than 150 recipes for savory dishes and inspired desserts—all featuring chocolate—you’ll never look at a candy bar the same way again.
Appetizing, make-ahead meals and party foods that can be refrigerated for frozen and reheated to serve. This book recasts the one-dish meal to fit modern tastes by focusing on fresh and healthy ingredients, seasonings that put a new spin on traditional casseroles, and including ethnic favorites.
Caution: Cooking with liquor and other spirits can be intoxicating! Adding liquors and spirits into simple dishes is the ultimate way to add potent flavor and subtle flair. Most people already have a well-stocked liquor cabinet, and anything from anise to whiskey can be splashed into a marinade, incorporated into a soup, or baked into a rich dessert. The Gourmet’s Guide to Cooking with Liquors andSpirits will take your cooking from everyday to elegant. Try one of these recipes tonight! Mojito Vinaigrette Lump Crab Cakes with Basil and Kaffir Lime Vodka Aioli White Chicken Chile with Cilantro and Whiskey Beef Tenderloin Steaks with Blackberry Brandy Sauce Grilled Vegetables with Anisette and Balsamic Vinegar Curaçao Rum Cake Irish Crème Pudding with Candied Cashews
Pizza is not just for pepperoni anymore. Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill turns what was once the traditional Sicilian tomato and cheese pie into a feast for the mouth and a smorgasbord of flavors. Dwayne Ridgaway makes pizza for breakfast, lunch, dinner, and even for dessert. Lavishly illustrated, this compilation of recipes shows you how to make an original pizza creation, using either the oven or the grill, and gives you inspiration for coming up with your own delicious pizza topping combinations.
Whether the occasion is a picnic, lunch, brunch, or late night entertaining, sandwiches, panini, and warps provide a unique alternative to the usual fare. Sandwiches, Panini, and Wraps covers everything you need to create these taste-tempting meals. It begins with an overview of the sandwich from a historical perspective and then it deconstructs these multilayered concoctions. ThereÆs an overview of breads, basic ingredients, and equipment used to create these recipes, providing readers with a knowledge base that they can use to create their own dishes. This book features 50 recipes for everything from grilled sandwiches to cold sandwiches, wraps, pitas (including vegetarian and salad sandwiches), soups, salads, side dishes, condiments and spreads, and dessert suggestions to top off the savory meals with something sweet. The author also includes plenty of entertaining and serving suggestions. Sandwiches, Panini, and Wraps is lavishly photographed and includes easy instructions and creative food ideas for the imaginative sandwich maker.
If you think pizza is a dish with only sausage, pepperoni and cheese, think again. Somewhere along the way, pizza has grown up. Now you can choose to bake your pizza or cook it on a grill. In Pizza, pizza as we've known it is reborn. Readers will learn the essence of the pizza recipes and how fresh ingredients combined in traditional and unique ways can be built to achieve appetising and visually appealing dishes. Recipes range from classic (Spinach and Arugula Grilled Pizza and Grilled Pizza Margherita) to contemporary (Buffalo Chicken Stuffed Skillet Pizza) to breakfast (Brunch Pizza with Scrambled Eggs and Prosciutto) to salad (Chicken Caesar Salad on Grilled Crust) to dessert pizzas (Mixed Berry Grilled Pizza). This volume includes variations of the classic Italian recipe, vegetarian options and recipes that reflect ethic diversity. Pizza takes the pizza way beyond Italy's borders. You can use this book as a specific guide to achieve a meal or as a guideline for your own creations. Readers will learn how sauces, cheese, toppings and doughs are interchangeable. There's also an explanation of traditional and not-so-traditional ingredients.
Building on the concept of The Gourmet’s Guide to Cooking with Wine and The Gourmet’s Guide to Cooking with Beer, this fully illustrated book shows how to use chocolate as the ultimate convenience ingredient that will add big impact to your cooking and baking repertoire. Why? Chocolate is versatile. It can be used with many different types of food. Use it to add variety and flavor to ordinary dishes. Add chocolate and you instantly add class to the most humble fare. With more than 150 recipes for savory dishes and inspired desserts—all featuring chocolate—you’ll never look at a candy bar the same way again.
Caution: Cooking with liquor and other spirits can be intoxicating! Adding liquors and spirits into simple dishes is the ultimate way to add potent flavor and subtle flair. Most people already have a well-stocked liquor cabinet, and anything from anise to whiskey can be splashed into a marinade, incorporated into a soup, or baked into a rich dessert. The Gourmet’s Guide to Cooking with Liquors andSpirits will take your cooking from everyday to elegant. Try one of these recipes tonight! Mojito Vinaigrette Lump Crab Cakes with Basil and Kaffir Lime Vodka Aioli White Chicken Chile with Cilantro and Whiskey Beef Tenderloin Steaks with Blackberry Brandy Sauce Grilled Vegetables with Anisette and Balsamic Vinegar Curaçao Rum Cake Irish Crème Pudding with Candied Cashews
Try lasagne stuffed with four cheeses, filled with spinach or served with lobster With clear instructions for every dish, this book features an extensive collection of easy-to-use recipes. Traditional lasagnes, vegetarian options and elegant desserts, including tiramasu, are included.
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