Food Preparation And Cooking

Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions [Repost]

David Joachim - Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions
2001 | ISBN: 1579543014, 1579549837 | English | 576 pages | PDF | 107 MB
American Regional Cuisines: Food Culture and Cooking [Repost]

American Regional Cuisines: Food Culture and Cooking by David Haynes
English | Sep. 1, 2011 | ISBN: 0131109367 | 876 Pages | HQ PDF | 105.8 MB
Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions (repost)

Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions by David Joachim
English | 2001 | ISBN-10: 1579543014 | PDF | 576 pages | 64,3 MB

Organized alphabetically from "Acidity" to "Zucchini" this compendium of cooking techniques, ingredient facts and smart tips is comprehensive and prosaic. Each entry is broken down to its "Basics," with "Problem Solvers," "Time Savers," "Flavor Tips" and "Healthy Hints" that can be ignored or pressed into service as necessary.

American Regional Cuisines: Food Culture and Cooking  

Posted by zxcvbn at Dec. 10, 2013
American Regional Cuisines: Food Culture and Cooking

American Regional Cuisines: Food Culture and Cooking
Sackett | 2013 | PDF | ISBN: 0131109367 | 915 pages | 105 Mb
Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions (repost)

David Joachim, "Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions"
2001 | ISBN-10: 1579543014 | PDF | 576 pages | 103 MB
Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions

David Joachim, "Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Secrets, Shortcuts, and Solutions"
Rodale Books | 2001 | ISBN: 1579543014 | 576 pages | PDF | 62,7 MB
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Repost)

César Vega, Job Ubbink, Erik van van der Linden, "The Kitchen as Laboratory: Reflections on the Science of Food and Cooking"
English | 2012 | ISBN: 0231153449, 0231153457 | PDF | pages: 337 | 14.4 mb
The Foodie’s Beer Book: The Art of Pairing and Cooking with Beer for Any Occasion (Repost)

Brooke Fedora and Luther Fedora, "The Foodie’s Beer Book: The Art of Pairing and Cooking with Beer for Any Occasion"
English | 2014 | ISBN: 1628736828 | ISBN-13: 9781628736823 | 320 pages | EPUB | 45,6 MB

The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking  eBooks & eLearning

Posted by viserion at Nov. 23, 2016
The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking

Philip Hasheider, "The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking"
ISBN: 0760349967 | 2016 | PDF | 208 pages | 12 MB
The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking (Complete Meat)

The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking (Complete Meat) by Philip Hasheider
English | 2016 | ISBN: 0760349967 | 208 pages | EPUB | 14 MB