Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.
Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.
Saveur is for people who experience the world food first. It was created to satisfy the hunger for genuine information about food in all its contexts. With its emphasis on heritage and tradition, home cooking and real food, the magazine evokes the flavors of food from around the world.
Added by: lucius5 | Karma: 1660.85 | Non-Fiction, Other | 29 April 2009
87
Following a recipe will get a cook only so far. Cooking like a professional chef involves learning a whole range of basic techniques and procedures, from cutting vegetables and grilling meats to roasting poultry and preparing sauces. With the up-to-date Fifth Edition of Wayne Gisslen's classic Professional Cooking, anyone can learn the essential hows and whys of cooking and "cook like a pro."
Added by: lucius5 | Karma: 1660.85 | Non-Fiction, Other | 11 March 2009
29
In this era of McDiets and packed schedules, it's never been harder to incorporate homemade wholesome food into our daily lives. The foods your child eats will not only influence his well being in crucial growing years but will form a pattern of healthy eating for adulthood. The main problem, of course, is time. Factor in finicky eating, cost, and cooking skills (or a lack thereof) and you have a generation of kids brought up on microwaved hot dogs and frozen pizza. But it doesn't have to be this way.
