Title: Chinese Cooking
Author: Debbie Hamstead
Category: Cooking
Price: $7.95
Date Added: 2005-06-04
Ebook format: .PDF
Description:

Do you ever get that craving for your favorite Chinese dish, but it's too late to go out and eat or just not convenient? Well now you can satisfy that craving and make it yourself in the comfort of your own kitchen!

This collection of 100 succulent Chinese Recipes is just what you need! Just take a look at Just a sample of the tempting & tasty recipes that are included in this ebook!

Table of Contents

Almond Chicken
Almond Cookies
Asparagus and Sesame Chicken Soup
Assorted Vegetables in a Clear Sauce
Authentic Fried Rice
Barbecued Lamb on Skewers
Basic Won Ton
Beef With Broccoli
Bean Curd with Oyster Sauce
Beef Chow Mein
Bok Choy with White Pork
Braised Chicken Drumsticks
Braised Chinese Cabbage
Braised Lion.s Head in a...

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Title: Cooking Library
Category: Cooking
Price: $29.95
Date Added: 2005-06-04
Ebook format: .ZIP
Description:

Whether you are a novice just learning how to cook, an experienced cook or maybe you are thinking about a career in culinary arts, this collection is perfect for you. The Complete Library Of Cooking contains over 900 total pages that cover all the various phases of the subject of cooking. These books are arranged so that related subjects are grouped together. With the information contained in this 5 volume set, you can become a better cook and get answers to questions about cooking such as:

Does your homemade bread turn out with a hard crust? Learn how to prevent this in Volume 1 of The Complete Library Of Cooking! (Learn more about Volume 1 by clicking here)

Are the eggs I have still fresh? Find out how to tell if your eggs are fresh in...

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Cooking Library is packed to ZIP archive.

Title: Cooking Library (volume 1)
Category: Cooking
Price: $7.00
Date Added: 2005-06-04
Ebook format: .PDF
Description:

This volume, which is the first of the set, deals with the essentials of cooking as well as the preperation of cereals, breads and hot breads.

In Essentials of Cooking, Parts 1 and 2, you will learn about the selection, buying, and care of food, as well as other matters that will lead to familiarity with terms used in cooking and to efficiency in the preparation of food. In Cereals are discussed the cooking and serving of cereals of all kinds. In Breads are described all the ingredients required for bread and rolls of every kindas well as the processes and recipes to be followed in making and baking them. Utensils for the preparation of food, as well as labor-saving devices, are described, so as to enable beginners in the art of cooking to become acquainted with...

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Title: Cooking Library (volume 2)
Category: Cooking
Price: $7.00
Date Added: 2005-06-04
Ebook format: .PDF
Description:

In Milk, Butter, and Cheese, Parts 1 and 2, are explained the place that milk occupies in the diet, its composition, grades, and the dishes for which it is used; the purchase, care, and use of butter and butter substitutes; and the characteristics, care, and varieties of both domestic and imported cheeses, as well as a number of excellent recipes for cheese dishes. A luncheon menu, in which a cheese dish is substituted for meat, is of interest in this connection, for it shows you, early in your studies, not only how to combine dishes to produce a balanced meal, but also how to make up a menu in which meat is not needed. In Eggs are discussed the nutritive value of eggs, the ways in which to select, preserve, cook, and serve them, and how to utilize left-over eggs....

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Cooking Library (volume 2) is delivered in PDF format and is viewable on any computer. All you need is Adobe Reader or Acrobat eBook Reader which is available free and already on most computers. If you do not have it installed on your computer, Please Click here to get the software. They are both Free.

Title: Cooking Library (volume 3)
Category: Cooking
Price: $7.00
Date Added: 2005-06-04
Ebook format: .PDF
Description:

In your study of Soup, you will come to a thorough appreciation of the place that soup occupies in the meal, its chief purposes, and its economic value. All the different kinds of soups are classified and discussed, recipes for making them, as well as the stocks used in their preparation, receive the necessary attention. The correct serving of soup is not overlooked; nor are the accompaniments and garnishes so often required to make the soup course of the meal an attractive one. In Meat, Parts 1 and 2, are described the various cuts of the different kinds of meat--beef, veal, lamb, mutton, and pork--and the part of the animal from which they are obtained, the way in which to judge a good piece of meat by its appearance, and what to do with it from the time it is...

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Cooking Library (volume 3) is delivered in PDF format and is viewable on any computer. All you need is Adobe Reader or Acrobat eBook Reader which is available free and already on most computers. If you do not have it installed on your computer, Please Click here to get the software. They are both Free.

Title: Cooking Library (volume 4)
Category: Cooking
Price: $7.00
Date Added: 2005-06-04
Ebook format: .PDF
Description:

In Salads and Sandwiches are presented so simply the secrets of appetizing salads that they can be grasped by even a novice, and sandwiches of numerous varieties, from those appropriate for afternoon teas to those suitable for the main dish in the meal, are so treated that they appear to rise above the ordinary place usually accorded them. You will never need to hesitate to prepare a menu for an afternoon or evening social affair or the salad course in a luncheon or dinner after a study of this part of the volume. A glance through Cold and Frozen Desserts will convince you very quickly that a large number of the desserts that complete our meals are served cold. The mere mention of custards, gelatine desserts, and such frozen mixtures as ice creams, ices, frappes,...

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Cooking Library (volume 4) is delivered in PDF format and is viewable on any computer. All you need is Adobe Reader or Acrobat eBook Reader which is available free and already on most computers. If you do not have it installed on your computer, Please Click here to get the software. They are both Free.

Title: Cooking Library (volume 5)
Category: Cooking
Price: $7.00
Date Added: 2005-06-04
Ebook format: .PDF
Description:

With fruits becoming less seasonal and more a daily food, an understanding of them is of great value to the cook. In Fruit and Fruit Desserts, you will first learn their place in the diet, their nature, composition, and food value. Then you will proceed with the preparation and serving of every variety of fruit. Included in this section also are fruit cocktails, those refreshing appetizers often used to introduce a special meal. To understand how to preserve perishable foods in the seasons of plenty for the times when they are not obtainable is a valuable part of a cooks knowledge. Canning and Drying deals with two ways of preserving foodstuffs, treating carefully the equipment needed and all the methods that can be employed and every part of the procedure followed....

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Cooking Library (volume 5) is delivered in PDF format and is viewable on any computer. All you need is Adobe Reader or Acrobat eBook Reader which is available free and already on most computers. If you do not have it installed on your computer, Please Click here to get the software. They are both Free.

Title: 111 EGG Recipes
Author: S.T. Rorer
Category: Cooking
Price: $3.00
Date Added: 2005-06-04
Ebook format: .PDF
Description:

COOKING OF EGGS
Any single food containing all the elements necessary to supply the requirements of the body is called a complete or typical food. Milk and eggs are frequently so called, because they sustain the young animals of their kind during a period of rapid growth. Nevertheless, neither of these foods forms a perfect diet for the human adult. Both are highly nutritious, but incomplete. Served with bread or rice, they form an admirable meal and one that is nutritious and easily digested. The white of eggs, almost pure albumin, is nutritious, and, when cooked in water at 170 degrees Fahrenheit, requires less time for perfect digestion than a raw egg. The white of a hard-boiled egg is tough and quite insoluble. The yolk, however, if the boiling has been done...

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Title: Fish Recipes
Author: Amy Tylor
Category: Cooking
Price: $7.00
Date Added: 2005-06-04
Ebook format: .PDF
Description:

Fish And Shell-fish Recipes

FISH IN THE DIET

FISH provides another class of high-protein or tissue-building food. As this term is generally understood, it includes both vertebrate fish that is, fish having a backbone such as salmon, cod, shad etc. and many other water animals such as lobsters, crabs, shrimp, oysters and clams. Fish can usually be purchased at a lower price than many other food items and for this reason possesses an economic advantage over them. Some varieties of fish are sought more than others, the popularity of certain kinds depending on the individual taste or the preference of the people in a particular locality.

As is well known, fish is an extremely perishable food. Therefore, when it is caught in quantities too great to be...

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Title: Dinner Parties Made Simple
Author: Michael Ambrosio
Category: Cooking
Price: $17.00
Date Added: 2004-09-22
Ebook format: .PDF
Description:

Tired of Deli Delights? Have Your Golden Arches Fallen?

We can't promise that you will become another "Emeril Lagasse" overnight. But you can learn how to host a successful dinner party and impress your friends or that "special someone."

Dinner Parties Made Simple covers it all, and makes it easy for you to host successful dinner parties. You will learn all you need to know to quickly host your first party.

This Guide covers everything from meal planning to that last cup of coffee. And you'll do it by following the authors simple plan for throwing a successful party.

You will quickly learn:

Why WHO is coming to dinner will determine what to serve.
Why 6 to 8 guests is the recommended "beginner" party.
Setting the table. . .yes, there...

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Dinner Parties Made Simple is delivered in PDF format and is viewable on any computer. All you need is Adobe Reader or Acrobat eBook Reader which is available free and already on most computers. If you do not have it installed on your computer, Please Click here to get the software. They are both Free.