If you want top tips fast, this book can be read in minutes! Simply read the first paragraph of each section. Top tips in seconds. You can't miss these paragraphs, they are bold and large font. Get started right away with simple dough recipes. Learn about flour, traditional and gluten free recipes, colored dough, kneading, cutting, drying, storing, and cooking pasta noodles. For those of you who are already home experts, much of this will be a refresher with hopefully a few gems thrown in. We hope you find this little book a big help. Smith Family Retail is a family business. We are committed to providing quality information and products to home cooks and home bakers. Our products are distributed and sold under the Home Kitchen Queen (HKQ) brand.
If you want top tips fast, this book can be read in minutes! Simply read the first paragraph of each section. Top tips in seconds. You can't miss these paragraphs, they are bold and large font. Get started right away with simple dough recipes. Learn about flour, yeast, pizza styles, dough, kneading, storing, and cooking pizza bases. For those of you who are already home experts, much of this will be a refresher with hopefully a few gems thrown in. We hope you find this little book a big help. Smith Family Retail is a family business. We are committed to providing quality information and products to home cooks and home bakers. Our products are distributed and sold under the Home Kitchen Queen (HKQ) brand.
Healthy Eating on a Limited Budget - Making Your Meals Go a Long Way Table of Contents Introduction Spaghetti Spaghetti Bolognese Spaghetti Pie Cheese Macaroni White Sauce for Macaroni Cheese Sauce Baked Potato Eggs Welsh Rabbit Healthy Hamburgers Homemade Burger Patties Chicken Burgers Rice - The Filling Mainstay of Half the World Chicken Risotto Kedgeree Fish Kedgeree Tip for Perfectly Cooked Rice Pease Pudding with Sausages Traditional Spaghetti Sauce Conclusion Authors Bio Publisher Introduction Once upon a time, mankind was more bothered about survival of the fittest, and to fill his stomach than to wonder about devising a meal fit for a king. But as living conditions improved and man got access to more and more foodstuffs, eating habits changed. Also, half of the finest dishes in the world, at that time and which is still a part of fine eating gourmet cuisine repertoire were made by cooks, for their masters, who were discriminating and wealthy eaters. So they could afford exotic and exquisite very expensive dishes, brought to them from all four corners of the earth. Nevertheless, a majority of the populace even then had to make do with cooking dishes, which were able to make a little go a long way. Let's take the example of Italy - especially Rome - in ancient times. You can imagine that this practice took place sometime, somewhere all over the world, in all civilizations from the beginning of time. The people who were wealthy enough took the best pieces of meat, especially the choicest and juiciest portions for their meals every day. The ordinary working populace had to make do with what was left over. So any enterprising Italian mother cooking a meal for a large hungry family with just a few pieces of meat used her creativity and inventiveness to make a dish fit for an Emperor. No doubt, this creative activity was done by mothers all over the world, millenniums ago, using all the ingredients they had at hand.
For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.
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The text's time-tested approach is further enhanced with MyCulinaryLab, a dynamic online learning tool that helps you succeed in the classroom.
0133829170 / 9780133829174 On Cooking Update Plus MyCulinaryLab with Pearson eText -- Access Card Package
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Be a hero and save your department by reading this little invaluable book that covers areas of teaching and departmental management that rarely get mentioned in training like; Due Diligence, Resources, Curriculum Timelines, Marksheets and levels. All addressed in an informal practical style, tips and techniques gained over 6 years teaching in the UK are shared. Industry management techniques are used to describe the validity of the tips. 10% of the profit on the sale of this book will be paid to Crohn's and Colitis UK subject to a minimum donation of 10p per book.
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