THE AMERICAN HOUSEWIFE AND KITCHEN DIRECTORY (ANONYMOUS)
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WORLD CUISINE – MY CULINARY JOURNEY AROUND THE WORLD VOLUME 1, SECTION 2 (HAEGGLUND, JULIETTE)
Cooking and entertaining have always been a passion of mine, and how could they not be, given that I grew up in a home where dinner parties, which took the place of camping trips, were organized by a hostess who was the magna cum laude of her graduating year at Le Cordon Bleu Academy in Paris?My mother?my inspiration ? Lady Jane Kobani. Why Paris? That was one of the many places we had the pleasure of living in when my father, Ambassador George Kobani (now retired), was a diplomat representing the Nigerian government. Hence, my international traveling career started at 7 months old. In Nigeria, the art of cooking and eating food is a very important and central part of family life. It is considered an abomination to visit a relative or friend and not be well fed before you leave. I still have very fond memories of lovely evenings spent with my family at the dinner table, with Mum?s delicacies and Dad?s great conversation, and classical music playing in the background. It is not surprising then that my cooking career started rather young - when I was 4 years old and just barely letting go of Mum?s apron string
THE UNKNOWN CHEF (CRUSE, COLIN)
Cooking should be fun and exciting, but, if it is not, don?t cook, it?s that simple. You will find some of these recipes easy enough to do, and a few, a little more difficult being for special occasions. For years, I have read all sorts of cookery books, some better than others, depending on who your favorite chefs are. I wanted to create a book, that when following a recipe you also have a photograph to accompany it. That gives you, the reader a slightly better idea of what the finished dish should look like. But don?t forget one thing, it is your cooking, and you can put in or take out anything that you want. Or even display the plate of food how you prefer. In cooking very little is written in stone. I don?t think that there needs to be any measuring tables or heat temperature tables, or even exact quantities (although they should be as near as possible). This book is just for the ordinary guy and gal in the street. I want you to enjoy it and give it your best shot. I wish to pay tribute, firstly to my wife Almut, whose photographs illustrate each recipe, and without whose support and expertise, this my d
LA CUINA DE LES TERRES DE LLEIDA (LLADONOSA GIRÓ, JOSEP)
La cuina de Lleida és molt més que la cuina del cargol. Ordenat en diversos apartats extensament explicats, hi trobarem curiositats lleidatanes: sopa rubinada de la Segarra, l'olla aranesa i l'escudella de blat de moro escairat del Pallars, la cassola de dejuni de Castelldans, la col ofegada de la Segarra, l'arròs amb conill i bolets, la cutxipanda amb cargols, les coques de recapte, les cassoles del tros, les rosques de comí i els famosíssims torrons d'Agramunt. També hi ha una explicació detallada de les característiques singulars de cada comarca: la Val d'Aran, el Pallars Sobirà, el Pallars Jussà, l'Alt Urgell, el Segrià, l'Urgell, el Pla d'Urgell,l'Alta Ribagorça, la Segarra, la Noguera, el Solsonès, les Garrigues, la Cerdanya.
COCINA PARA PECADORES . EL QUE ESTÉ LIBRE DE PECADO, QUE DÉ EL PRIMER BOCADO (AA.VV.)
El siglo pasado le ha dejado al pecador del siglo XXI con muy pocos vicios para pecar. Pero ahora no es el peso de la Iglesia ni una sociedad mojigata los que nos impiden disfrutar del placer, sino la vida moderna, en la que nada es "saludable", casi todo es "políticamente incorrecto", y la sentencia general es: "nada con exceso, todo con medida"...
