This is a collection of fantastic time-saving recipes for all the family packed with practical ideas for buying store-cupboard essentials, cooking ahead and to freeze and buying frozen goods. Over 100 triple-tested recipes in a new full-colour cookery series, featuring the most popular recipes from the GH Institute Kitchens - tried, tested, trusted recipes that are guaranteed to work first time every time.
The Way Kitchens Work: The Science Behind the Microwave, Teflon Pan, Garbage Disposal, and More
If you’ve ever wondered how a microwave heats food, or why aluminum foil is shiny on one side and dull on the other, or whether it is better to use cold or hot water in a garbage disposal, you should read The Way Kitchens Work. Modern kitchens are hi-tech marvels, with more machinery than any other room in the house. Each of the 50+ entries includes its history, interesting trivia, and a discussion of the technology involved.
Annals of the Caliphs' Kitchens: Ibn Sayyar al-Warraq's Tenth-century Baghdadi Cookbook
This English translation of al-Warraqs tenth-century cookbook offers a unique glimpse into the culinary culture of medieval Islam. Hundreds of recipes, anecdotes, and poems, with an extensive Introduction, a Glossary, an Appendix and color illustration. Informative and entertaining to scholars and general readers. On Oct. 14th 2008, Annals of the Caliphs' Kitchens was selected as one of the Top 100 winners of The Best of the Best Gourmand Awards of the Past 12 Years.
In recent decades, sushi has gone from being a rather exotic dish, eaten by relatively few outside of Japan, to a regular meal for many across the world. It is quickly gathering the attention of chefs and nutritionists everywhere. It has even made its way into numerous home kitchens where people have patiently honed the specialized craft required to prepare it.