Bored of Subway? Uninspired by Chipotle? And sick of Panera? Made in the Office helps you reclaim your workday lunch (as well as breakfast and snacks) by showing you how to make simple and healthy meals in your office kitchen - all with just a hot water, microwave and toaster.
The book shows you that you don't need to have a fully equipped kitchen to knock up avocado and poached eggs on toast (you can poach eggs in the microwave ); and you don't need chef training to make pesto courgette pasta. And you don't need to think ahead the night before, either. You can make 70 quick, simple and healthy dishes in your lunch hour.
Gardeners know Flavor Bombs. Chefs know Flavor Bombs. And now you, too, can learn the secret of Cooking with Flavor Bombs to make delicious, no-waste dinners!If you're tired of chopping fresh veggies and herbs night after night or throwing away extra produce, then it's time to revolutionize your cooking with Flavor Bombs(TM)! Flavor Bombs are incredible blends of savory, sautéed aromatics, fresh herbs, vegetables, and spices, or stocks and sauces that you make in advance and freeze in ice cube trays. So go ahead and take advantage of those fresh vegetable and herb specials at your local market! With the Flavor Bomb secret, you stock up, chop up, and drop the "F" Bomb in every dinner, for an instant flavor explosion. Discover how to make:
- Herb Pesto Bombs--rosemary, basil, sage, Tex-Mex, and chimichurri
- Vegetable-Blend Bombs--umami, suppengrün, mirepoix, Spanish sofrito, Italian soffritto, Holy Trinity, and Indian curry
- Stock and Sauce Bombs--béchamel sauce and beef, chicken and vegetable stocks
Cooking with Flavor Bombs is complete with essential step-by-step instructions plus delicious recipes to use your Flavor Bombs in, including:
- Spaghetti Frittata
- Roasted Pork Loin
- Pot Pie with Guinness Stout and Cheddar
- Chicken Tikka Masala
- And more
So stop wasting time, money, and food, and start cooking with Flavor Bombs today!
- Sausage and pale ale frittata
- Roasted mushroom and brown ale soup
- Salmon with dijon beer cream sauce over drunken couscous
- Slow-roasted maple stout baby back beef ribs
- Chocolate stout cake with chocolate raspberry ganache and whipped cream
Complete with 100 imaginative craft beer recipes and dozens of four-color photographs, The Craft Beer Cookbook shows you how to incorporate your true love--beer --into every meal.
Tofu has long been at the fringes of acceptability as a food in America. The America palate just wasn't ready to completely embrace it--that is, until now. With a clear-cut mandate by the American public for less fat-saturated foods, America's love affair with tofu has just begun. Those cute little tubs of white bean curd can now be found in almost every major supermarket chain in the United States along with tofu-based ice cream, tofu burger mix, tofu franks, and tofu pizza.Here, then, is the definitive book for people who want to use tofu in their everyday lives, but just don't know how. The Tofu Book: The New American Cuisine provides all the essential information you need to make tofu part of your balanced diet. Its highly illustrated text covers tofu's rich and celebrated past, explains why tofu is good for you, tells you how you to shop for and store tofu, and even how to make it at home. It also provides a wide range of recipes, including hundreds of delicious and nutritious ideas for breakfast, lunch, and dinner. Written by John Paino, founder and president of Nasoya Foods, and Lisa Messinger, health columnist and author, The Tofu Book is the only guide you and your family will need to make that all important move to the wonderful world of tofu.
Everyone loves eating Dutch oven food, and now you can learn how to do it yourself. Let the pros show you how it's done Renowned Dutch oven chefs Matt Pelton and Mark Hansen team up to bring you this collection of their favorite never-fail recipes that's perfect for Dutch oven beginners. Filled with expert advice to help you make the most of your oven and brand-new recipes from each author
Get the most from your cast-iron cookware with 40 fabulous recipes especially designed for cast iron, from a full English breakfast to chilaquiles, pan pizza, cheesy beer fondue, Korean fried chicken, vegetarian chili, mango curry, party nuts, two kinds of cornbread, baked apples, gingerbread -- and the perfect grilled cheese sandwich You'll also learn how to buy the cast-iron pots and pans that are right for you and how to care for them successfully.
Ahmen, ramen 75 recipes for turning a dorm-room staple into scrumptious meals
If necessity is the mother of invention, a college student's food budget certainly led to the invention of some delicious ways with one of the least expensive, most convenient packaged foods of all time. Taste-tempting food photos show that the humble block of ramen noodles can be magically transformed into delicious main dishes as well as sides, soups and salads. There are even a couple of desserts based on the ever-popular ramen noodle. On the ramen menu: Beef & Broccoli Stir-fry, Crab Lo Mein, Baked Stuffed Tomatoes, Fiesta Chicken, Cheesy Bacon Noodles, Ramen Rolled Steak, Tangerine Chicken Salad, and even Thin Mint on a Stick. All made with magical, versatile ramen
TONI PATRICK is the culinary creative behind 101 Things to Do with Ramen Noodles, 101 Things to Do with Mac and Cheese, 101 Things to Do with Canned Biscuits, 101 Things to Do with a Blender, 101 More Things to Do with Ramen Noodles, and 101 Things to Do with Eggs. She has been featured on the Food Network. She lives in Greeley, Colorado.
- Caramelized Onion Dip
- Vegetable Pot Stickers with Sesame-Ginger Dipping Sauce
- Apple Cider and Thyme-Braised Brisket
- Enchiladas Rancheras
- Pulled Pork Sandwiches
- Double Chocolate Cheesecake
- Sourdough biscuits
- Stews and soups
- Baked salmon
- Hearty meatloaf
- Peach cobbler
- French coconut pie
- Apple pie
- And more
Whether you're camping or throwing a party for friends, Dutch ovens will make cooking simple, unique, and enjoyable.