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English
Description
Salt is indispensable. Pepper is superfluous. Michelle Anna Jordan guides you through this cookbook where "salt-and-pepper" is a one-word dictionary term in her kitchen vocabulary. You'll learn all there is to know about salt and pepper, even so far as to where and how they grow. This exquisite cookbook will go over the necessities of salt, and the luxury of pepper via 135 seasoned recipes. Serve your friends, family, and party guests with delicious...
Author
Language
English
Description
The sharp, bright taste of mustard has been used to enhance food for centuries, and all the varieties-from the classic yellow French's and the traditional Dijon to the more exotic flavored mustards-are widely available to home cooks everywhere. The Good Cook's Book of Mustard, an installment in the expertly researched and newly updated culinary series of the Good Cook's Books, not only explains the history of this versatile condiment, but also shows...
Author
Language
English
Description
What is extra virgin olive oil and how do you find the best kind? How do you cook with flavored vinegars and should they be bought or made at home? What are the best oils for frying? How does the strength of a vinegar influence a recipe?
The Good Cook's of Oil and Vinegar answers these and many other questions about this important culinary duo. The most comprehensive oil and vinegar guide available today, it offers key scientific, nutritional, and...
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