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Cooking with Spices For Dummies

von Holst
3:B&W 7. 5 x 9. 25 in or 235 x 191 mm Perfect Bound on White w/Gloss Lam. Sprache: Englisch.
Taschenbuch
Free daily eTips at dummies.com Includes 100 deliciously zesty foolproofrecipes -with nutrition information Add spicy pizzazz to every dish you make! Want to ' kick up' the flavor of your meals -simply, cheaply, and healthfully -but can't tell cardam … weiterlesen
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Produktdetails

Titel: Cooking with Spices For Dummies
Autor/en: Holst

ISBN: 076456336X
EAN: 9780764563362
3:B&W 7. 5 x 9. 25 in or 235 x 191 mm Perfect Bound on White w/Gloss Lam.
Sprache: Englisch.
John Wiley & Sons

15. Oktober 2001 - kartoniert - 348 Seiten

Beschreibung

Free daily eTips at dummies.com Includes 100 deliciously zesty foolproofrecipes -with nutrition information Add spicy pizzazz to every dish you make! Want to ' kick up' the flavor of your meals -simply, cheaply, and healthfully -but can't tell cardamom from coriander? Relax! This friendly guide demystifies the secrets of your spice rack and helps you cook up mouthwatering dishes such as Hot and Spicy Roasted Ribs, Cajun Spiced Shrimp, Pasta Puttanesca, Tandoori Chicken, and more. Get smart! (at)www.dummies.com
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Inhaltsverzeichnis

Introduction. PART I: Taking the Spice Route. Chapter 1: A Spicy Tale. Chapter 2: The Spice Rack: A Guide to Dried Spices. Chapter 3: Fresh Spices, Aromatics, and Spicy Condiments. Chapter 4: Spicing Up Your Kitchen. PART II: Spicy Skills. Chapter 5: Spicy Know-How. Chapter 6: Make No Mistakes. Chapter 7: Spicy Combos: A Guide to the Use of Spices and Complementary Ingredients. Chapter 8: Spicy Game Plans. PART III: On the Starting Line. Chapter 9: Basic Rubs and Spice Mixes. Chapter 10: Marinades and Sauces. Chapter 11: Salsas and Salads. Chapter 12: Light Fare. PART IV: From the Main Course to the Finish Line. Chapter 13: Chicken. Chapter 14: Meat. Chapter 15: Seafood. Chapter 16: Vegetables and Legumes. Chapter 17: Pasta, Potatoes, and Grains. Chapter 18: Quick Breads and Sweets. Chapter 19: Beverages. PART V: The Part of Tens. Chapter 20: Ten Spicy Presentations. Chapter 21: Ten Spicy Sources. Appendix A: Metric Conversion Guide. Appendix B: Glossary of Cooking Terms. Appendix C: Spice Quantity Guide. Index. Book Registration Information.

Portrait

Jenna Holst is the author of Stews, (Hungry Minds, 1998) and Cooking Soups for Dummies, (Hungry Minds, 2001). Her work has been featured in many national magazines, including Food & Wine, Weight Watchers, and Reedbook. She has worked for many years as a food writer, culinary instructor, and consultant. Her clients have included several book publishers as well as PBS and cable television programs. Formerly a resident of New Jersey, she currently lives in South Africa.
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