Superbeans would have been a better name far these liNle gems,for no other common, widely used foodstuff provides as manybenefits as the humble saya bean. Common derivatives of the soyabean include the dairy substitutes soya milk, cream, cheese andyogurt; the meat substitutes tofu and textured vegetable protein(TVP), and other natural products such as miso, soy sauce, soyanuts and soya oil. The sheer versafifity of such a plant demandsexploitation, proving that it has great potential for a wide rangeof delicious recipes, Because of its high nutritional value,especially in terms of the protein it provides, soy can form anessential foundation for either a vegan or vegelarJan diet. And,being a good source of fibre, soy can also be used in combinationwith meat to provide the fibre that animal protein lacks. Anaverage daily intake of one ounce can substantially improve yourgeneral health, as well as offering the beneficial preventivepowers of its natural compound genistein. Whatever the nature of your eat

For the Trigianis, cooking has always been a family affair–andthe kitchen was the bustling center of their home, where folksgathered around the table for good food, good conversation, and theoccasional eruption. Example: Being thrown out of the kitchenbecause one’s Easter bread kneading technique isn’t up to par. AsAdriana says: “When the Trigianis reach out and touch someone, wedo it with food.” Like the recipes that have been handed down forgenerations from mother to daughter and grandmother togranddaughter, the family’s celebrations are also anchored to thelife and laughter around the table. We learn how Grandmom YolandaTrigiani sometimes wrote her recipes in code, or worked frommemory, guarding her recipes carefully. And we meet Grandma LuciaBonicelli, who never raised her voice and believed that when peoplefight at the dinner table, the food turns to poison in thebody. Adriana Trigiani’s voice springs to life from the first page ofCooking with My Sisters, a collection of belove

This barbecue compendium is crammedwith500 sizzling recipes,along with tips for selecting ingredientsfor the grill, essential barbecue techniques, preparingmouthwatering marinades and making delicious accompaniments.

For this collection, unmatched in the field of dessertcookbooks, Richard Sax devoted more than a decade to searching outand perfecting 350 of the world's best and most beloved homedesserts. Everything the cook longs for is here: cobblers andcrisps, cakes and cookies, puddings and souffls, pies and pastries,ice creams and sauces. Extensive sidebars - profiles of cooks,engaging recollections of favorite desserts, quotations fromhundreds of literary works, and excerpts from fascinating oldrecipes - make this an indispensable, lively volume. Winner of aJames Beard Award and a Julia Child Award.

From mac 'n' cheese and meatloaf to classic chili and chocolate chip cookies, nothing hits the spot like the foods you remember from childhood. This book is packed with easy-to-fix versions of all your favorite comfort foods, including breakfast anytime classics, soul-satisfying Mexican and Italian dishes and a greatest hits collection of yummy desserts. So if you've had a hard day at work or play, here are 100 great ways to dig into dinner. Open the book for: 100 easy comfort food recipes--classics, breakfast anytime, favorite ethnic dishes, a whole chapter starring cheese and the best-ever sweets and treats A special chapter featuring good-for-you comfort food Simple tips on tweaking classic comfort food dishes to suit your tastes 30 tempting color photographs

BBQ-joint owner Lulu Taylor knows pretty much everyone inMemphis who loves ribs. But one person she'd rather not know isTristan Pembroke, a snooty pageant coach with a mean streak. Whenshe finds Tristan's dead body stuffed in a closet at a party, thepolice are suspicious- especially since Lulu's developed a tastefor being in the wrong place at the wrong time. Caught in asituation stickier than molasses, Lulu must clear her name, or riskgetting fried...

For lovers of food and books, literary ventriloquist Mark Crick delivers this hilarious, but practical, collection of recipes-come-pastiches. This new edition of the book, which became a Christmas hit in 05/06 when published by Libri, contains 3 new pastiches of Dickens, Calvino and Thomas Mann. Not only are the pastiches entertaining but they also work as recipes too!

Culinary Calculations, Second Edition provides the mathematical knowledge and skills that are essential for a successful career in today's competitive foodservice industry. This user-friendly guide starts with basic principles before introducing more specialized topics like recipe conversion and costing, AP/EP, menu pricing, and inventory costs. Written in a nontechnical, easy-to-understand style, the book features a running case study that applies math concepts to a real-world example: opening a restaurant. This revised and updated Second Edition of Culinary Calculations covers relevant math skills for four key areas: Basic math for the culinary arts and foodservice industry Math for the professional kitchen Math for the business side of the foodservice industry Computer applications for the foodservice industry Each chapter is rich with resources, including learning objectives, helpful callout boxes for particular concepts, example menus and price lists, and i

From "a great teacher and truly a master technician" (JuliaChild), a new cookbook full of faster-than-ever food, includingdozens of elegant "minute" recipes Jacques Pepin Fast Food My Waywas an immediate sensation, captivating cooks and critics, whocalled it "fabulous," "chic," and "elegant." Now America's firstand most enduring celebrity chef does himself one better, withrecipes that are faster, fresher, and easier than ever. OnlyJacques could have come up with dishes so innovative anduncomplicated. "Minute recipes": Nearly no-cook recipes fit forcompany: Cured Salmon Morsels, Glazed Sausage Bits Smashingappetizers: Scallop Pancakes, zipped together in a blender (10minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7minutes) Fast, festive dinners: Stuffed Pork Fillet on GrapeTomatoes (18 minutes) Stunning desserts: Mini Almond Cakes inRaspberry Sauce (15 minutes)

Soak up the summer sun and enjoy a sizzling feast with thiscomprehensive collection of fantastic recipes as well as know-how advice to create the best barbecue ever. Have you wondered about whether gas or charcoal is best, what you need for the perfect barbecue party, and what equipment is really necessary? Well, these pages are the place to find out.For the complete novice who has never handled a pair of tongs to the barbecue whiz, this book is packed with great information and fully illustrated mouthwatering recipes to make you crank up the heat and get cooking.

Originaire des Etats-Unis, le cupcake séduira tous lesgourmands, des plus petits aux plus grands. Ce petit g?teau alliantcréativité et saveur s'autorise tous les gla?ages. Cupcakes à laFraise et à la rhubarbe, cupcakes à la guimauve, cupcakes auxpépites de caramel, cupcakes psychédéliques... Découvrez 30recettes de cupcakes à réaliser en toutes occasions.

For dim sum fans, dining can be a delicious mystery. When the cart rolls around, you don't ask; you just point and eat. But if you've ever wondered what exactly is inside that dumpling or those deep-fried whatnots, a set of flashcards from Chronicle Books is here to help. Adorned with photos of egg custard buns, white turnip cakes, taro balls, shark fin dumplings, and the like, the cards offer a de*ion of each item, its Chinese characters, the Chinese pronunciation, and the English translation. (If you'd rather not know you're crunching on chicken feet, send the cards to your friends; they're also postcards.) A quick drill before lunch can help you work up an appetite. And don't worry: There won't be a quiz. -Boston Globe。

More than just a place to cook, the kitchen has become theheart and hub of the home. It’s where we entertain friends, spendtime with family, and indulge in a moment alone. The modern kitchenhas to be equipped for working, studying, socializing, and hangingout; it should be functional without sacrificing an ounce of styleor comfort. Now, homeowners are putting more of themselves into thekitchens they renovate or build, working to create spaces thatreflect their personalities and complement the way they live. InLyn Peterson’s Real Life Kitchens, the acclaimed designer anddecorator tells you everything you need to know to transform yourkitchen. This practical book is packed with cutting-edge ideas andinformation, from the latest options for appliances, countertops,and cabinetry to advances in seating, lighting, flooring, andkitchen configurations. Lyn Peterson’s Real Life Kitchens takes youstep-by-step through the decisions you’ll need to make on all ofthe most important functional and styli