Several generations of cooks have discovered the versatility of this healthful soyfood through the range of comfort foods and gourmet dishes found between the covers of this treasured volume.Tofu has gained a well-earned reputation over the ...
Author: Louise Hagler
Publisher: Book Publishing Company
Tofu Cookery 25th Anniversary edition features tofu in a myriad of dishes from main entrees and desserts to diips and sauces and salads. These creative and innovative recipes range from the familiar to international favorites and can be successfully made by beginners as well as more experienced cooks. Beautiful full-color photos throughout.
Several generations of cooks have discovered the versatility of this healthful soyfood through the range of comfort foods and gourmet dishes found between the covers of this treasured volume.
Author: Louise Hagler
Publisher: Book Publishing Company
Since 1983, Tofu Cookery has been America's premier authority on how to make tofu taste delicious. Several generations of cooks have discovered the versatility of this healthful soyfood through the range of comfort foods and gourmet dishes found between the covers of this treasured volume. In this revised 25th anniversary edition, all the recipes have been updated for today's nutritional standards, using reduced quantities of more healthful fats and less salt. Many new recipes have been added to reflect more current tastes and trends, and to complement the old favorites. Sumptuous photos with tofu on center stage will tempt you and help you envision how your finished dishes will look.
Vegan powerhouses Isa Chandra Moskowitz and Terry Romero update their beloved cookbook with 25 new dishes, revisions throughout for more than 250 recipes, stunning color photos, and tips for making your kitchen a vegan paradise.
Author: Isa Chandra Moskowitz
Publisher: Hachette UK
Vegan powerhouses Isa Chandra Moskowitz and Terry Romero update their beloved cookbook with 25 new dishes, revisions throughout for more than 250 recipes, stunning color photos, and tips for making your kitchen a vegan paradise. Who knew vegetables could taste so good? Vegan powerhouses Isa Chandra Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap.
... be still in love after all those years of being married , and they're dancing , on
the night of their 25th anniversary ( laughing ) . ... I use both tofu and junk food
metonymically here and elsewhere to refer , in the case of tofu , to the variety of
Author: Gary S. Gregg
Gregg offers a new look at self-representation that falls into both the older "study of lives" tradition in personality psychology and the newer "narrative psychology." By applying methods of symbolic analysis to the texts of life-historical interviews, he presents a generative model of self-representation. His work re-analyzes such famous case studies as Freud's "Rat Man," presents original life-narrative analyses, and draws the theories and observations together to create a compelling model of self-representation.
The Ultimate Food Lover's Guide Claire Walter. - > Z ... Colorado's tofu capital.
America's most politically correct ... The Pearl Street Mall, the city's main retail
street, celebrated its 25th anniversary as a pedestrian zone in the summer of
Author: Claire Walter
Publisher: Fulcrum Pub
A compendium of great venues for food-loving Coloradans from best-selling author Claire Walter.
Silver Jubilee Sundae , 199 25th Anniversary Cheesecake , 110 Watermelon
Sorbet , 200 Whole Wheat - Banana Muffins , 269 See also ... 141 Endive ,
Pepper , and Blue Cheese Salad , 81 Equipment , 11 - 18 blenders , 12 food
processors , 11 - 12 freezers , 16 microwave ... 36 Eggplant Eggplant Soup , 206
Eggplant , Tomato , and Tofu Medley ( variation ) , 289 Eggplant - Tomato Medley
, 289 Greek ...
Publisher: Plume Books
Each of the 250 recipes included can be prepared in an hour or less, and many can be put on the table in under half an hour. Each is worked into a daily menu that takes the work out of meal-planning. 24 pages of full-color photos.
Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese ...
Author: Shizuo Tsuji
Publisher: Vertical Inc
When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine. Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written. The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.