Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money

Vegan on the Cheap: Great Recipes and Simple Strategies that Save You Time and Money
Wiley | 2010-04-19 | ISBN: 0470472243 | 272 pages | PDF | 2 MB

You don't have to blow your budget to eat great meatless and dairy-free meals every day.With Vegan on the Cheap, you can enjoy delicious vegan meals every day of the week. Veteran food writer and vegan authority Robin Robertson provides 150 mouth-watering, exciting recipes that cost just 50 cents to $2 per serving-hefty savings to go with hearty vegan meals.

Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less by Mark Bittman

Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less by Mark Bittman
Sim-n & Sc-ster | 2009 | ISBN: 1416575669 | 240 pages | epub | 1 MB

Cooking can be one of life's essential pleasures, even when you have to put dinner on the table every night. Now, with Mark Bittman's trusted voice as your guide, quick, easy, and fresh meals are always a realistic option.

Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes

Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes by Peter Mayle, Gerard Auzet
Knopf | 2005 | ISBN: 140004474X | 112 pages | EPUB | 4 Mb

This petit but useful compendium contains centuries-old Provencal lessons in bread making as relayed to Francophile foodie and memoirist Mayle (A Year in Provence, etc.) by Auzet, an award-winning baker from Cavaillon, Provence.

E-Books - Biba's Northern Italian Cooking

Biba's Northern Italian Cooking By Biba Caggiano
Publisher: H P Trade 2002 | 256 Pages | ISBN: 1557883807 | EPUB + PDF | 2 MB + 4 MB

Italian-born Biba Caggiano takes readers under her wing with more than 200 recipes from Northern Italy-the center of great cooking. Simple-to-master recipes cover tortellini from scratch, authentic pasta sauces, savory meat dishes, luscious desserts and more. This new edition features everything from simple dishes for a family meal to more elaborate recipes for special occasions, including:

E-Book - 101 Things I Learned in Culinary School

101 Things I Learned in Culinary School
Publisher: Grand Central Publishing | ISBN : 0446550302 | May 20, 2010 | 212 pages | PDF | 213MB (FS-FSn)

Louis Eguaras, a renowned chef at the Le Cordon Bleu Program at the California School of Culinary Arts, provides readers with a terrific overview of what is truly involved in the preparation, cooking, and presentation of meals. He also provides invaluable insights into just what is involved in making this one's chosen profession.

E-Book - The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page, Andrew Dornenburg
Lit--e, Br-wn and Co | 2008 | ISBN: 0316118400 | 391 pages | PDF | 102 Mb

Dornenburg and Page's follow up to their award-winning What to Drink With What You Eat certainly compliments its predecessor (part of the intent), but works equally well as a standalone reference for cooks of all skill levels. An alphabetical index of flavors and ingredients, the book allows readers to search complimentary combinations for a particular ingredient (over 70 flavors go well with chickpeas; over 100 are listed for oranges), emphasizing the classics (chives with eggs, nutmeg with cream, sardines and olive oil, etc.).