My Recipes CookBooks Collections

Weight Loss Surgery Cookbook

2011-03-09T13:20:00.000-08:00

Weight Loss Surgery Cookbook

For Dummies
by Brian K. Davidson, David Fouts, and Karen Meyers For Du-mies | 2010 | ISBN: 0470640189 | 336 pages | PDF | 6 MB

A practical, empowering guide to maintaining your weight after weight loss surgery Weight Loss Surgery Cookbook For Dummies is a book about food and maintenance: what foods to buy, how to prepare them, and how to enjoy a nutritious post-surgery diet.

It helps you solidify new eating habits and enjoy some new recipes, as well as better understand nutrition and your food intake so that you can maintain your weight long after surgery.

Features simple, delicious meals that conform to post-weight loss surgery requirements Offers easy-to-prepare recipes that are high in flavor and low in fat and calories, that you can eat immediately after your surgery and beyond Weight Loss Surgery Cookbook For Dummies makes it easy to shed the pounds and keep them off!

Weight Loss Surgery Cookbook

For Dummies

by Brian K. Davidson, David Fouts, and Karen Meyers For Du-mies | 2010 | ISBN: 0470640189 | 336 pages | PDF | 6 MB

Over 700 Restaurant Recipes Revealed in "America's Secret Recipes"

2011-01-17T02:23:00.000-08:00

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Food Tech: Cheese Burger and Fries

2010-12-27T12:18:00.000-08:00

WATCH Food Tech: Cheese Burger and Fries

DOCUMENTARY Video

Whether it is a Cheeseburger and Fries, Mexican or Chinese take-out, FOOD TECH host Bobby Bognar travels America deconstructing our favorite meals. Along the way he reveals the hidden world behind every bite, uncovers surprising history and sees first-hand how ingredients from around the globe come together to become the meals we love.

A cheeseburger and a side of fries--last year, Americans ate over 7 billion of them. And there's an amazing story behind every one. Any idea how they get the sesame seeds to stick to the bun? What does it take to stuff 20 tomatoes inside a ketchup bottle? And what's the secret to getting the dill in dill pickle chips? Host Bobby Bognar sets off on a quest to find out, as he travels the country to unearth the hidden mysteries inside our cheeseburger and fries. It's the science
behind perfectly melting cheese, the production of jet-black seeds that sprout into Spanish onions, and a French Fry factory where every day mountains of potatoes are sliced and diced in to 36 million French fries.

Watch Online: Food Tech S01E01 Cheese Burger and Fries_clip2
http://www.videobb.com/video/KYeFt9hNqYmW

Watch Online: Food Tech S01E01 Cheese Burger and Fries_clip3
http://www.videobb.com/video/KHi8OcOv1Rp9

Watch Online: Food Tech S01E01 Cheese Burger and Fries_clip4
http://www.videobb.com/video/1vdtNfLLyjSL

Food Tech S01E01 Cheese Burger and Fries.avi;350,0 MB

A cheeseburger and a side of fries--last year, Americans ate over 7 billion of them. And there's an amazing story behind every one. Any idea how they get the sesame seeds to stick to the bun? What does it take to stuff 20 tomatoes inside a ketchup bottle? And what's the secret to getting the dill in dill pickle chips? Host Bobby Bognar sets off on a quest to find out, as he travels the country to unearth the hidden mysteries inside our cheeseburger and fries. It's the science behind perfectly melting cheese, the production of jet-black seeds that sprout into Spanish onions, and a French Fry factory where every day mountains of potatoes are sliced and diced in to 36 million French fries.

Food Tech S01E02 Chinese Take Out.avi;350,1 MB

Since an influx of Chinese immigrants to America in the mid 1800s, Americans have devoured Chinese take-out. But have you ever wondered what's really in an egg roll? What is the secret ingredient in beef and broccoli? And did you know a fortune cookie can actually make you rich? Host Bobby Bognar is off to the far reaches of America to find some ancient Chinese secrets. From the amount of salt in those hard to open soy sauce packets, to the waxing of Pekin Ducks, it's time for take out ...Chinese style.

Food Tech S01E03 Lunch Box.avi;350,2 MB

From playgrounds to office cubicles, we love chowing down a meal from the lunch box. Ever wonder why a peanut butter sandwich sticks to the roof of your mouth? Did you know baby carrots might all be purple if it weren't for the Dutch? What mysterious filling other than vanilla creme used to be inside a Twinkie? Host Bobby Bognar seeks out the answers to these and other intriguing questions as he travels across America uncovering the secrets of our favorite lunch box treats. Along the way, he discovers everything from how the juice starts flowing into a juice box before it has a bottom to hold it...to the surprise that awaits us if we look inside a Goldfish cracker after we bite it.

Food Tech S01E04 Mexican.avi;350,3 MB

With Americans eating more than 85 billion tortillas a year, Mexican Food is very popular. But did you know that a donkey is a key to great tequila? Ever wondered how many times they refry refried beans? And what do sound waves have to do with guacamole? Watch host Bobby Bognar as he travels south of the border to help an old artist make a classic Mexican cooking dish from volcanic rock. On the high seas, he'll try to keep his cookies in a rough and tumble hunt for mahi mahi. And he'll show us how a fruit that resembles a human brain becomes a classic Mexican after-dinner drink.

Food Tech S01E05 Southern Fried.avi;349,6 MB

Nothing beats the taste of a Southern fried meal--and host Bobby Bognar traces its amazing journey to your plate. In Alabama, Bobby wades among 275,000 catfish during feeding time--and discovers how each fish scooped from the pond becomes a fillet within just one hour. At a Louisiana alligator farm, he dares to grab a gator from its holding tank, and learns how gators owe their survival--in part--to those who eat them. Did you know that one popular Southern favorite, rice, reaches your plate by falling from the sky? Or what it takes to extract frying oil from a lint-covered cottonseed? Or what makes the South's favorite spicy condiment, Tabasco sauce, so hot? And what do giant fans, fire and cannons have to do with putting peach cobbler on the table?

Cooking the Southern African Way

2010-12-27T03:48:00.000-08:00

Cooking the Southern African Way: Culturally Authentic Foods ...
Mary Winget, Habib Chalbi - 2004 - 72 pages

Introduction Southern Africa is an area of great beauty and stark contrasts. Diversity abounds in this region, which includes the countries of South Africa, Mozambique, Namibia, Botswana, Zimbabwe, Lesotho, and Swaziland. ...
books.google.com - More editions

by Kari Cornell

Southern Africa is a diverse land. It is home to many groups of native Africans, each with its own traditions, culture, and foods, as well as European and Asian settlers that arrived in the 17th, 18th...
Continue Reading the Description
Southern Africa is a diverse land. It is home to many groups of native Africans, each with its own traditions, culture, and foods, as well as European and Asian settlers that arrived in the 17th, 18th and 19th centuries. The various cultures have combined to make eating in Southern Africa a delightful adventure.
by Kari Cornell

Cooking the Southern African Way:

Culturally Authentic Foods ...

Mary Winget, Habib Chalbi - 2004 - 72 pages

Cooking West African Way

2010-12-27T02:11:00.000-08:00

Cooking the West African Way

Bertha Vining Montgomery, Constance Nabwire - 2009 - 72 pages -

FRUITS AND VEGETABLES 41 Fruit Salad 42 Boiled Sweetcorn and Beans 43 Boiled, Fried, Grilled and Baked Plantains 43-46 SOUPS 49 Egusi Soup Fresh Fish Pepper Soup Okra Soup MAIN DISHES Jollof Rice Spinach Stew Vegetables in Peanut Sauce ...

books.google.com - More editions

Focusing on the cuisine of several West African countries--including Nigeria, Cote D'Ivoire, Sierra Leone, and Ghana--this book describes why most meals cooked in West Africa are either soups or stews. With each recipe, you will get to know the traditions and cultures of these unique and intriguing countries.

Cooking the West African Way

Cooking the North African Way

2010-12-27T01:10:00.000-08:00

Cooking the North African Way:

Culturally Authentic Foods Including

Low Fat and Vegetarian Recipies

Introduces the cooking and food habits of North Africa, and provides brief information on the geography, history, holidays, and festivals of the area

by Mary Winget, Habib Chalbi

The countries of North Africa--Morocco, Algeria, Tunisia, Libya, and Egypt--feature delicious cuisine, rich in colorful spices. A variety of different peoples brought a mosaic of customs, religions, and foods to the area, but the Arabs had the greatest impact. A stopping point on the spice trade route between Europe and the Far East, North African cooks adopted many spices into their cuisine. With tasty dishes such as couscous, falafel, and hummus, this delightful sampling of North African foods will tempt your taste buds.

Cooking the North African Way:

Culturally Authentic Foods Including

Low Fat and Vegetarian Recipies

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Cooking The Thai Way

2010-12-27T00:01:00.000-08:00

Cooking The Thai Way

An introduction to the cooking of Thailand including such recipes as lemon chicken soup, satay, and Thai spring rolls. Also includes information on the history, geography, customs, and people of Thailand.

Most Thai consider food to be an art form, and the dishes they prepare are spicy and rich with a characteristic sweet/sour/salty taste that makes their cuisine unique. With flavors ranging from mild to searingly hot, Thai food is wonderful to smell, exciting to see, and delicious to taste.

Cooking The Thai Way

Cooking the South American Way

2010-12-26T22:14:00.000-08:00

Cooking the South American Way

An overview of South American cookery, including information about the continent's holidays and festivals. Features simple recipes, menu planning, and information about low-fat cooking and vegetarian options.

With twelve independent countries, the Falkland Islands, and French Guiana, the many cultures of South America feature a variety of dishes. Focusing on recipes from countries like Argentina, Brazil, and Chile, this delectable cookbook offers a sampling of tastes from across the continent.

Cooking the South American Way

Cooking the Indonesian Way

2010-12-18T13:59:00.000-08:00

Cooking the Indonesian Way

Author(s): Kari A. Cornell, Merry Anwar, Publisher: Lerner Publications Company
Date: 2004, Format: PDF, Language: English, ISBN10: 0822521571, Pages: 73, OCR: Y

Cooking the Indonesian Way serves up tantalizing recipes for pork sate, gado-gado, fried bananas, and more. Seasoned liberally with vibrant, color photographs and easy, step-by step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are vegetarian recipes, complete menu suggestions, and a cultural section highlighting the Indonesian people and their country, holidays, festivals - and, of course, their food. This book will show you how to treat yourself, your family, and your friends to delicious, authentic Indonesian meals.

Cooking the Indonesian Way

Author(s): Kari A. Cornell, Merry Anwar, Publisher: Lerner Publications Company
Date: 2004, Format: PDF, Language: English, ISBN10: 0822521571, Pages: 73, OCR: Y

SEARCH ANYTHINGS HERE!

Cooking The Chinese Way

2010-12-16T13:00:00.000-08:00

Cooking The Chinese Way

EASY MENU ETHNIC COOKBOOKS REVISED & EXPANDED

TO INCLUDES NEW LOW-FAT & VEGETARIAN RECIPES

Author(s): Ling Yu, Publisher: Lerner Publications Company, Date: 2002, Format: PDF
Language: English, ISBN10: 082250474X, Pages: 73, OCR: Y

Completely revised and updated. Cooking the Chinese Woy serves up tantalizing recipes for wonton, egg-flower soup, zesty stir-fries, and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting the Chinese people and their country, holidays, festivals - and, of course, their food. This book will show you how to treat yourself, your family, and your friends to delicious, authentic Chinese meals

Cooking The Chinese Way

EASY MENU ETHNIC COOKBOOKS REVISED & EXPANDED

TO INCLUDES NEW LOW-FAT & VEGETARIAN RECIPES

Cooking the Italian Way - Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

2010-12-13T10:54:00.000-08:00

Cooking the Italian Way

Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

Author(s): Alphonse Bisignano, Publisher: Lerner Publications, Date:2001, Format: PDF
Language: English, ISBN10: 0822541130, Pages: 73, Quality: Good

This appealing title for beginning cooks has been revised to include vegetarian recipes and low-fat suggestions in addition to pasta and pizza. The introductory section also has been expanded-it covers the land and its people, regional foods, holidays and festivals, and the market. The next section covers safety suggestions, utensils needed, cooking terms, ingredients, healthy-cooking tips, and a metric conversion chart. The remainder of the book is devoted to recipes, which are divided into dinner, supper, and holiday and festival food. Recipes for risotto, Bisignano spinach, bruschetta, and ossi dei morti (dead bone cookies) are among the 19 offerings. Full-page color photos of the food inspire novices to try their hands in the kitchen. The recipes have simple step-by-step instructions and some call for packaged items (hot cross buns uses refrigerator crescent rolls). Substitutions are suggested if the Italian ingredients are not available. For example, Bisignano recommends using long grain rice if arborio can't be found. A good offering for multicultural events that include food.

Cooking the Italian Way

Revised and Expanded to Include New Low-Fat and Vegetarian Recipes

Author(s): Alphonse Bisignano, Publisher: Lerner Publications, Date:2001, Format: PDF
Language: English, ISBN10: 0822541130, Pages: 73, Quality: Good

Cooking the Japanese Way

2010-12-13T08:50:00.000-08:00

Cooking the Japanese Way

Author(s): Reiko Weston, Publisher: Lerner Publications Company
Date: 2002, Format: PDF, Language: English, ISBN10: 0822505320, Pages: 73

When they prepare food, the Japanese use basic cooking methods that preserve or enhance the natural flavors of all the ingredients. Most of these methods are simple and easy, but they produce dishes that taste delicious and look beautiful.
One of the most common styles of Japanese cooking is called nimono. This category includes dishes that are made by gently boiling or simmering ingredients such as fish, meat, or vegetables in a seasoned broth.

Yakimono is food prepared by broiling, usually over a charcoal fire.The famous Japanese tempura—food that has been deep-fried in batter—belongs to the general group of agemono, or fried things.

A special category of Japanese cooking is nabemono, hearty one-pot dishes that are usually cooked at the table and include meat, fish, vegetables, tofu, and sometimes noodles. Aemono dishes are made up of cooked vegetables and seafood that are served cold and tossed with various sauces—sunomono dishes have vinegar dressings; ohitashi are boiled green vegetables topped with katsuobushi (dried bonito fish shavings) or sesame seeds and served with soy sauce.
Tsukemono are the many pickled vegetables that are served with most Japanese meals.
When Japanese cooks plan the day’s meals, they choose different dishes from these and other basic cooking categories.
Japanese breakfasts, lunches, and dinners all consist of foods prepared in different
ways or with contrasting flavors. A sharp-tasting sunomono dish might be served with teriyaki, a broiled food with a sweet sauce. Crunchy tsukemono makes a good contrast to a nabemono brimming
with meat or seafood and vegetables. Unlike Western cooks— who plan certain types of foods for each of the day’s main meals— Japanese cooks mix and match foods. Soup, for example, is as likely to appear at breakfast as at lunch.

The recipes in this book are divided into groups based on the style of cooking or preparation they require. You will be able to plan meals in the Japanese style by choosing dishes from these basic categories.

Cooking the Japanese Way

Author(s): Reiko Weston, Publisher: Lerner Publications Company
Date: 2002, Format: PDF, Language: English, ISBN10: 0822505320, Pages: 73

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Cooking The Lebanese Way

2010-12-12T14:52:00.000-08:00

Cooking The Lebanese Way

Author:Suad Amari
Publisher: Lerner Publications Company
Date:2003 Format: PDF Language: English ISBN10: 0–8225–8009–8 Pages: 73

An introduction to the cooking of Lebanon featuring such traditional recipes as kabobs, hummus, chard and yogurt soup, and bulgar pilaf. Also includes information on the history, geography, customs and people of this Middle Eastern country.

Basic Kibbeh:
2 cups burgul
6 cups water
1 pound beef
1 onion finely chopped
1 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper, cinnamon, allspice, ginger, ground coriander, ground cumin

1. Place burgul in large bowl. and add 6 cups of water and set aside for at least 1 hour.
2. Rinse burgul. Squeeze to remove excess water and set aside.
3. Mix other ingredients and mix until forms a smooth paste.
4. Knead burgul into meat, adding small amounts of iced water when needed.
5. Refrigerate about 12 hours before using.

Atayef
1 envelope dry yeast
1 tsp sugar
11/4 to 2 cups warm water
11/2 flour
1/2 cup oil for frying

1. put yeast and sugar in 1/2 cup water, cover and place in a warm place for 20 mins.
2. Warm a large bowl with hot water. Then add flour. Add to it yeast mix in the middle and beat. Gradually add water until mixture similar to pancake.
3. Place in a warm place for an hour or until bubbly.
4. Cook only on one side.

source: http://books.google.com

Cooking The Lebanese Way

Author:Suad Amari
Publisher: Lerner Publications Company
Date:2003 Format: PDF Language: English ISBN10: 0–8225–8009–8 Pages: 73

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Cooking The Mediterranean Way

2010-12-12T13:39:00.000-08:00

Cooking The Mediterranean Way

Author(s): Alison Behnke, Anna and Lazaros Christoforides
Publisher: Lerner Publications Company
Date: 2005 Format: PDF Language: English ISBN10: 0822532875 Pages: 73

Cooking the Mediterranean Way serves up tantalizing recipes for stuffed grape leaves, meat and lentil soup, cannoli, and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are vegetarian recipes, complete menu suggestions, and a cultural section highlighting the Mediterranean people and their countries, holidays, festivals - and, of course, their food. This book will show you how to treat yourself, your family, and your friends to delicious, authentic Mediterranean meals.

Cooking The Mediterranean Way

Author(s): Alison Behnke, Anna and Lazaros Christoforides
Publisher: Lerner Publications Company
Date: 2005 Format: PDF Language: English ISBN10: 0822532875 Pages: 73

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Cooking the Middle Eastern Way

2010-12-10T01:42:00.000-08:00

Cooking the Middle Eastern Way

Lerner Publications Co., 2005 - Cooking - 72 pages

An introduction to Middle Eastern cooking, featuring traditional recipes for appetizers, side dishes, main dishes, desserts, holiday food, and more. Also includes information on the history, geography, customs, and people of this region.

The Middle East boasts a long, intricate history and a vibrant modern culture that is reflected in their cuisine. Lamb is the most commonly used meat and locally grown beans, rice, dates, and nuts are popular ingredients. Some dishes are shared by many countries in the region, but each nation also has its own specialties, leading to a diverse and interesting blend of dishes.

Cooking the Middle Eastern Way

Lerner Publications Co., 2005 - Cooking - 72 pages

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Cooking the Norwegian Way

2010-12-10T00:10:00.000-08:00

Cooking the Norwegian Way
Lerner Publications Company, 2002 - Cooking - 72 pages

Introduces the land, culture, and cuisine of Norway and includes recipes for such foods as rice pudding, open-face sandwiches, and whipped cream cake.

Norwegian cooking has been shaped by its climate, many natural resources, and landscape, with long coastline surrounding over two-thirds of the country and hundreds of fjords jutting inland. Fish is an important staple of the Norwegian diet. Although Norway is a modern, technologically advanced country, its people, holidays, and dishes are deeply rooted in the past and reflect the cycles of nature.

Cooking the Norwegian Way

Lerner Publications Company, 2002 - Cooking - 72 pages

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Cooking the East African Way

2010-12-09T16:09:00.000-08:00

Cooking the East African Way

Author(s): Bertha Vining Montgomery, Constance Nabwire
Publisher: Lerner Publications Company
Date: 2002
Format: PDF
Language: English
ISBN10: 0822504758
Pages: 73
OCR: Y

Completely revised and updated, Cooking the East African Way serves up tantalizing recipes for chapatis, luku, plantain soup, and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting the East African people and the countries of the region, their holidays, festivals and, of course, their food. This book will show you how to treat yourself, your family, and your friends to delicious, authentic East African meals.

Cooking the East African Way

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Cooking the Spanish way: revised and expanded to include new low-fat and vegetarian recipes

2010-12-09T12:23:00.000-08:00

Cooking the Spanish way

revised and expanded to include new low-fat and vegetarian recipes

Lerner Publications Company, 2002 - Cooking - 72 pages

Completely revised and updated, the Easy Menu Ethnic Cookbooks series serves up tantalizing recipes for countless dishes. Seasoned with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting each country or region's people, customs, holidays--and of course, food. Supports the national curriculum standards Culture; People, Places, and Environments; Production, Distribution, and Consumption; and Global Connections as outlined by the National Council for the Social Studies.

Cooking the Spanish way

revised and expanded to include new low-fat and vegetarian recipes

Lerner Publications Company, 2002 - Cooking - 72 pages

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Cooking the Turkish Way: Including Low-Fat and Vegetarian Recipes

2010-12-09T03:17:00.000-08:00

Cooking the Turkish Way:

Including Low-Fat and Vegetarian Recipes
Lerner Publications | 2004-03 | ISBN: 0822541238 | 72 pages | PDF | 6.2 MB

An introduction to cooking in Turkey, featuring such recipes as spinach-filled Anatolian flat bread, lamb kebabs, and baklava. Also includes information on the history, geography, customs, and people of this partly European and partly Asian country.

Cooking the Turkish Way:

Including Low-Fat and Vegetarian Recipes
Lerner Publications | 2004-03 | ISBN: 0822541238 | 72 pages | PDF | 6.2 MB

Cooking the Russian way

2010-12-06T13:38:00.000-08:00

Cooking the Russian way

by Gregory and Rita Plotkin
Publisher: Minneapolis : Lerner Publications Co., c2003.
ISBN: 0822580330 DDC: 641.5947 LCC: TX723.3 Edition: (electronic bk.)

Summary:

Introduces the cooking and food habits of Russia, including such recipes as beet soup or borscht, stuffed pastries or pirozhki, and beef stroganoff; also provides brief information on the geography and history of the country.

Cooking the Russian way

by Gregory and Rita Plotkin
Publisher: Minneapolis : Lerner Publications Co., c2003.
ISBN: 0822580330 DDC: 641.5947 LCC: TX723.3 Edition: (electronic bk.)

Cooking the German way

2010-12-06T12:25:00.000-08:00

Cooking the German way

Lerner Publications Company, 2003 - Cooking - 72 pages

Summary:

Introduces the history, land, and food of Germany and includes recipes for such dishes as potato dumplings, noodle salad, and Black Forest torte.An introduction to the cooking of Germany featuring such traditional recipes as spaetzle, hot potato salad, Black Forest torte, and marzipan. Also includes information on the history, geography, customs and people of this European country.

Cooking the German way

Lerner Publications Company, 2003 - Cooking - 72 pages

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Cooking the Mexican Way

2010-12-06T11:36:00.000-08:00

Cooking the Mexican Way

73 pages | 2002 by Lerner Publications Company | 0822509075 | PDF | 7.5 Mb

An introductory section contains information on the culture, geography, food, holidays, and festivals of the country or region. This is followed by safety tips; glossaries of cooking utensils, terms, and special ingredients; healthy and low-fat cooking tips; and a metric conversion chart. A short discussion on eating customs is followed by sample menus complete with shopping lists. The clearly written recipes that follow are organized by type of meal. Brief introductory notes, suggestions for substitute ingredients, and cooking tips are included in many of the recipes. Preparation time and serving size are indicated. The books are visually appealing with many full-page, full-color photographs (frequently adjacent to the recipes they refer to). A couple of minor quibbles are the lack of pronunciation guides (present in the previous editions) and the lack of a nutritional breakdown for each recipe. Carole L. Albyn and Lois S. Webb's The Multicultural Cookbook for Students (Oryx, 1993) would be a good companion to any of these volumes. Fran Osseo-Asare's A Good Soup Attracts Chairs (Pelican, 1993; o.p.) introduces West African cuisine. These new titles will be useful for cultural and heritage school projects as well as fun reads for intermediate cooks.

Cooking the Mexican Way

73 pages | 2002 by Lerner Publications Company | 0822509075 | PDF | 7.5 Mb

Cooking The Vietnamese Way

2010-12-06T10:55:00.000-08:00

Completely revised and updated. Cooking the Vietnamese Way serves up tantalizing recipes for sweet and sour soup, shrimp salad, spring rolls and more. Seasoned liberally with vibrant, color photographs and easy, step-by-step directions, many of the recipes are low in fat and call for ingredients you may already have at home. Also included are new vegetarian recipes, complete menu suggestions, and an expanded cultural section highlighting the Vietnamese people and their country, holidays, festivals - and, of course, their food. This book will show you how to treat yourself, your family, and your friends to delicious, authentic Vietnamese meals.

Cooking the Korean way

2010-12-06T10:44:00.000-08:00

Cooking the Korean way

Okwha Chung & Judy Monroe; photographs by Robert L. & Diane Wolfe Chung, Okwha

Publisher: Minneapolis : Lerner Publications, c1988.

Summary:
Introduces the cooking and food habits of Korea, including such
recipes as bean sprout salad and Korean dumplings, and provides brief information on the geography and history of the country.

Cooking the Korean way

Okwha Chung & Judy Monroe; photographs by Robert L. & Diane Wolfe Chung, Okwha

Publisher: Minneapolis : Lerner Publications, c1988.

Cooking the Brazilian Way

2010-12-06T09:59:00.000-08:00

Cooking the Brazilian Way

Lerner Publishing Group | 2004-03 | ISBN: 0822541114 | 72 pages | PDF | 5 MB

An introduction to Brazilian cooking, featuring traditional recipes for Brazilian pork chops, black bean stew, and codfish bites. Also includes information on the history, geography, customs, and people of this South American nation.

Cooking the Brazilian Way

Lerner Publishing Group | 2004-03 | ISBN: 0822541114 | 72 pages | PDF | 5 MB