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The Cook's Illustrated Meat Book
  • Language: en
  • Pages: 492

The Cook's Illustrated Meat Book

An information-packed one-stop resource for everything you need to know about meat and poultry with 450 foolproof recipes from America's most-trusted food magazine.

The Cook's Illustrated Baking Book
  • Language: en
  • Pages: 518

The Cook's Illustrated Baking Book

The Next Book in a Highly Successful Series More than 20 years of baking know-how from k's Illustrated magazine and the authors of The New York Times best sellers The Cook's Illustrated Cookbook and The Science of Good Cooking

Kitchen Hacks
  • Language: en
  • Pages: 375

Kitchen Hacks

Offers illustrated tips for solving cooking and kitchen problems with clever shortcuts and improvised tools, including tricks for cleaning, organizing, preparing, cooking, storing, reheating, entertaining, transporting, and substituting ingredients.

The Cook's Illustrated Baking Book
  • Language: en
  • Pages: 518

The Cook's Illustrated Baking Book

Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine. The Cook’s Illustrated Baking Book has it all—definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the trademark test kitchen expertise shines through each one. Discover why spreading the dough and then sprinkling the berries leads to better Blueberry Scones, why cubed versus shredded extra-sharp cheddar cheese makes all the difference in our irresistible ...

On Food and Cooking
  • Language: en
  • Pages: 896

On Food and Cooking

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking...

The Complete Cook's Illustrated Magazine 2016
  • Language: en
  • Pages: 218

The Complete Cook's Illustrated Magazine 2016

The Cook's Illustrated 2016 Annual gathers all six issues of Cook's Illustrated magazine from the past year--including 120 foolproof recipes from the cooks at America's Test Kitchen, innovative test kitchen discoveries, clever reader-submitted quick tips, game-changing cooking techniques, and dozens of cookware and ingredient ratings--in one edition. A hardcover, cloth-bound format, along with an easy-to-use index of recipes and ratings, makes this an ideal reference book and a handsome edition to any cookbook library,

Baking Illustrated
  • Language: en
  • Pages: 515

Baking Illustrated

A comprehensive baking reference offers 350 recipes for baking pies, breads, cookies, cakes, pastry, crisps, cobblers, and tarts.

The Cook's Illustrated Meat Book
  • Language: en
  • Pages: 504

The Cook's Illustrated Meat Book

Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just ho...

The Best One-dish Suppers
  • Language: en
  • Pages: 342

The Best One-dish Suppers

A comprehensive guide to the quick and easy one-dish meal presents 175 recipes and tips to minimize preparation time and cleanup chores.

The Best Soups & Stews
  • Language: en
  • Pages: 352

The Best Soups & Stews

MORE THAN 200 FULL-FLAVORED SOUP AND STEW RECIPES FROM AMERICAS MOST TRUSTED TEST KITCHEN Whats the secret to great chicken stock? Which cut of meat makes the best beef stew? Whats the best way to thicken New England clam chowder? Do you really need to soak black beans before making soup? In an exhaustive effort to answer these and many more questions, the test kitchen simmered more than 6,000 pots of soup and stew. The result is this definitive collection of more than 200 recipes covering just about every soup and stew imaginable. Choose from perennial favorites such as Manhattan clam chowder, cream of tomato soup, Cincinnati chili, and beef barley soup or international recipes such as hot-...