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New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies Customer Review: New Food of Life ANcient Persian and Modern Iranian Cooking and Ceremonies
This book is written by the same author of “Persian Cooking for a Healthy Kitchen”, and shares with this one the simple way in description of different recipes. This book has a more wide content of dishes, a chapter devoted to ceremonies and a lot of pictures, many with food and many devoted to Persian culture. It is not generally known that Persian Cooking was and is rather modern, previewing rules for a balanced diet, there are foods hot and cold and they cannot be mixed indifferently. It is a world to discover and this book gives a good help.
Customer Review: New food of life: Ancient Persian & Modern Irananian cooking
This is a wonderful book, not just as a cookbook but as a guide to some of the traditions of the Persian Culture. The pictures are beautiful and the recipes simple to follow. A must have for any household.

Trail Food: Drying and Cooking Food for Backpacking and Paddling

” . . . a book that will appeal to everyone who has ever choked down the pre-packaged, bargain-basement camp food (or gone bankrupt buying the good stuff).” –Canoe & Kayak

. . . if you’re on the lookout for a way to bring real meals to the field, [this book] might have the answer.” –Field & Stream

Life in the outdoors revolves around food–cooking it, eating it, packing it, carrying it. We even fantasize about it, especially after a week of eating store-bought provisions. This book is all about fulfulling those food fantasies and avoiding those expensive disappointments. Trail Food tells you how to remove water from food, to make it lighter and longer-lasting, without removing its taste. Learn to plan menus and prepare meals just like the ones you left behind, using fresh foods from your garden or market, prepared and seasoned the way you like them.

Why fantasize when you can have the real thing?
Customer Review: Fantastic for backpacking meals…
As a boyscout leader, we like to outdo the scouts on our creative cooking to inspire their creativity. It is a great book, to show how to make creative meals without the weight of heavy food items. This has been great!! Thanks C>
Customer Review: very nice
good and informative book for the price. I tried a few of the recipes and was able to improvise from there.

Betty Crocker’s Cooking Basics: Learning to Cook with Confidence (Betty Crocker) Today, many people find they dont know kitchen basics, much less know how to cook a meal. Betty Crocker comes to the rescue in Cooking Basics, covering all the information anyone needs to cook, whether they are just leaving home, or discovering a need to cook at any age. Using the 100 appealing recipes here, anyone can learn to cook a complete meal. Nothing is intimidating, and every technique, term and ingredient is clearly explained. Each recipe has its own two-page spread, complete with a photo of the finished food and how-to photos of techniques used in the recipe. Its never been simpler to create a great dish!

Betty Crocker interviewed inexperienced cooks, to get just the the right recipes for this book, the ones novice cooks really want: hamburgers three way broiled, grilled or fried; Quick Lasagna; Teriyaki Chicken Stir-fry; Quick Chicken Soup; Shrimp Scampi; Quesadillas; Mashed Potatoes; Strawberry Shortcakes, and other tempting treats. Anyone can cook a dinner — even entertain — with these sure-fire recipes.

Did you think only gourmets tackled Thanksgiving dinner? Not with Betty Crocker. Included is a complete Thanksgiving feast, with a timetable so everything comes out just right. Whether you want to host the show, or bring a dish to help out your host, this Thanksgiving meal is perfect for everyone.

Also covered is how to set up a kitchen, how to read a recipe, a glossary of ingredients and a complete explanation of food preparation terms. Learn about fresh herbs–what they look like and how to use them — plus complete easy-to-read listings of pasta shapes and salad greens. Sections on grilling, entertaining, table setting, and refrigerator and freezer storage guides complete the book, and make new cooks feel confident on all fronts. No longer does anyone have to be afraid of the kitchen. With Betty Crocker know-how and experience, you can cook up a great dinner!
Customer Review: great book for beginners!
I bought this book for my pampered 18 yr. old brother whose moving away to college and we’ve used it every week since it got here to cook a different recipe, it’s easy for him to follow the directions, has lots of how-to pictures and everything we make is delicious! He’s actually taken a liking to cooking!
Customer Review: It’s OK but not all that
I got this book because it was listed as being very simple and easy to follow. Which it is .. pretty much. But it’s not all that rah rah siss boom bah as previously suggested. For one .. I think recipes selected aren’t representative of what one expected. They are kinda boring

The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen Modeled on Strunk and White’s The Elements of Style, The Element of Cooking is an opinionated reference work destined to stand alongside the shelf among the great works of the kitchen: On Food and Cooking by Harold McGee, Escoffier, The Joy of Cooking and the CIA’s The Professsional Chef. Unlike those monoliths of the kitchen, this book is slim, clear and very to the point: here are the things you need to know how to do, here are the words you need to speak the langauage of food, and, most importanly, here are the ways you need to think about an approach food, the absolute essentials that every, not only good but great, cook knows.