Absolute Beginner's Guide to Cooking

Absolute Beginner's Guide to Cooking
Author: Deb Roussou
Publisher: Absolute Beginner's Guides (Qu
Total Pages: 396
Release: 2005
Genre: Cooking
ISBN: 9780789733702


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Cooking is a simple combination of food, equipment, and techniques that need not be complicated, intimidating, or terribly time-consuming. This book is recipe-based, and is organised to maximise cooking and minimise reading with time-saving tips to make cooking easier. The cooking lessons are the recipes themselves, each with detailed steps to demonstrate the basics of the culinary arts. (Adapted from back cover).


Absolute Beginner's Guide to Cooking
Language: en
Pages: 396
Authors: Deb Roussou
Categories: Cooking
Type: BOOK - Published: 2005 - Publisher: Absolute Beginner's Guides (Qu

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Cooking is a simple combination of food, equipment, and techniques that need not be complicated, intimidating, or terribly time-consuming. This book is recipe-b
Gluten-Free 101
Language: en
Pages: 243
Authors: Carol Fenster
Categories: Cooking
Type: BOOK - Published: 2014-01-14 - Publisher: HarperCollins

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It can be upsetting and overwhelming to learn that you can’t eat gluten, or that you need to cook for someone who can’t. Gluten-Free 101 is the guide to hel
The Complete Idiot's Guide to Cooking—for Guys
Language: en
Pages: 356
Authors: Tod Dimmick
Categories: Cooking
Type: BOOK - Published: 2004-10-05 - Publisher: Penguin

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No more burnt offerings! Whether it’s nachos or crock-pot kielbasa, a party, something quick for the kids’ lunch, a romantic date night, or dinner-for-one,
How to Cook Everything: The Basics
Language: en
Pages: 501
Authors: Mark Bittman
Categories: Cooking
Type: BOOK - Published: 2013-03-07 - Publisher: HarperCollins

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The next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable
How to Cook Without a Book
Language: en
Pages: 306
Authors: Pam Anderson
Categories: Cooking
Type: BOOK - Published: 2000 - Publisher: Clarkson Potter

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Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of prepari