From tamales to tacos, food on a stick to ceviches, and empanadas to desserts, Sandra A. Gutierrez’s Latin American Street Food takes cooks on a tasting tour of the most popular and delicious culinary finds of twenty Latin American countries, including Mexico, Cuba, Peru, and Brazil, translating them into 150 easy recipes for the home kitchen. These exciting, delectable, and accessible foods are sure to satisfy everyone. Sharing fascinating culinary history, fun personal stories, and how-to tips, Gutierrez showcases some of the most recognized and irresistible street foods, such as Mexican Tacos al Pastor, Guatemalan Christmas Tamales, Salvadorian Pupusas, and Cuban Sandwiches. She also presents succulent and unexpected dishes sure to become favorites, such as Costa Rican Tacos Ticos, Brazilian Avocado Ice Cream, and Peruvian Fried Ceviche. Beautifully illustrated, the book includes a list of sources for ingredients.
This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.This book was converted from its physical edition to the digital format by a community of volunteers. You may find it for free on the web. Purchase of the Kindle edition includes wireless delivery.
Texas Pecan Pralines
3 Cups Sugar
1 Cup Buttermilk (preferably Borden, or something rich like Borden)
1 tsp. Baking Soda
2 sticks Kraft Parkay (or butter)
Pinch of Salt
2 Tbsp. Corn Syrup
2 tsp. vanilla extract
2.5 – 3 cups Shelled Pecan halves
Combine all ingredients except vanilla and pecans in a tall pot (it will boil over if it isn’t tall.) Heat over medium heat, stirring constantly, until candy thermometer reaches 260 degrees (Hard Ball stage.) Remove from heat and quickly stir in vanilla. Cool quickly by adding pecans and stirring until shine begins to diminish. Spoon drop immediately onto waxed paper. Yield 50-60 pieces.
Cooks today are looking for more creative ways to prepare side servings of vegetables, rice or grains. They still want the basics like how to make fluffy white rice and mashed potatoes, but they also want to know how to make really good risotto or perhaps a fresh-flavoured dip for crudites. With “Best American Side Dishes”, the editors of “Cook’s Illustrated” provide more than 500 recipes for dishes to round off every kind of meal – from weeknight suppers to special celebrations. Packed with more than 250 illustrations, “Best American Side Dishes” shows you step-by step how to prepare vegetables for crudites, clean salad greens, and cut potatoes for frying. Ingredient tastings and equipment testings rate extra-virgin olive oil, mayonnaise, paring knives, salad spinners, and more, so you know just what brands to buy (and which to avoid). Whether you’re looking for just the right combination of appetizers to serve before a special meal or easy sides dishes to serve with midweek suppers, “Best American Side Dishes” is here to lend a hand with all the recipes and know-how you’ve come to expect from the editors at “Cook’s Illustrated”.
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Old-fashioned bread the new-fashioned way, Betty calls it. Easy, convenient, modern. There’s no knead for loafing. Not with that fabulous combination in the kitchen: Betty Crocker and the bread machine.
The construction of this book, first of all, is wonderful. The cover is hard and the binding is heavy, enameled spiral. Each page lays flat on the counter, or you can hold the book open on one arm while doing something with the other hand. This suggests that Betty Crocker wrote her bread-baking cookbook with serious use in mind. She certainly tested her recipes. A variety of bread machines were used, which means that each recipe was tested a number of different times. Betty tells you exactly what kind of flour she used, as well as salt, size of eggs, kind of yeast, etc. She leaves nothing to chance.
Bread machine baking has its own peculiarities, and Betty addresses all these right up front, the hows and how-tos (as well as the whys and wherefores) of getting the perfect loaf every time. There’s a troubleshooting section, as well as a frequently asked question section. Then it’s right into the recipes, all 130 of them.
There are Good and Savory Loaves (Cheese Onion Bread) and Wholesome Grain Loaves (Toasted Almond Whole Wheat Bread), Fruit and Vegetable Harvest Loaves (Dried Apricot Bread), Smaller Can Be Just Right Loaves (these are one-and-a-half-pound loaves), and then several chapters on breads you start in the bread machine, but finish in the oven. These include braided sweet breads, pizza dough, rustic-style breads, and coffeecakes.
Any bread machine owner is going to love to loaf with Betty Crocker. –Schuyler Ingle
- betty crocker
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If you wouldnâ€™t eat processed food, why feed it to your dog? The Dog Food Dudeâ€™s essential nutrition book for dogs is the only one youâ€™ll need, with guidelines, charts, tips, and more than 85 easy recipes for healthy dishes to help your best friend live a long and happy life.
From Rick Woodford, the “Dog Food Dude” himself, comes Feed Your Best Friend Better, with easy recipes that will make even humans drool a little bit. Natural food can enable dogs to live longer, healthier lives, just as it can for humans, and with these meals, treats, and cookies, dogs will never miss commercial kibble.
Rick has researched nutrition for dogs and has used the same manuals veterinarians use to develop his recipes. Feed Your Best Friend Better makes the transition to homemade dog food simple, so you can make natural food for your dog every day. From nutritional value to portion sizes, these recipes will help owners know what their dog is eating. The meals are healthy, and dogs love them.
Rick Woodford wants dogs in every family to be healthy and happy. His recipes use a variety of herbs and spices for their antioxidant properties but they smell so good everybody in the house will be drooling. Recipes include:
* Puppy Pesto
* Bacon Yappetizers
* Mutt Loaf
* Gingerbread Mailman
In addition to 85 recipes other helpful chapters include:
* How to Pick out a Commercial Food; making the ingredient label easy to understand with a breakdown of ingredients that are good for the bowl and those that are best left on the shelf.
* Determining Portion Size; information on body type and size help readers understand how much food their dogs need to be in the best shape
* Problem Mealtime Behaviors; how to deal with the early morning wake up call, reluctant eaters, counter surfing and more
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The humble potato is a culinary powerhouse and inspires adventurous and tantalizing fare.
A “desert island” vegetable if ever there was one, the potato appeals to all of us, whether in the form of traditional comfort dishes or in the guise of the new and exotic. Versatile, nutritious, inexpensive and unfailingly delicious, no other vegetable, and few foods in general, can make those claims.
These are just some of the delicious possibilities that the humble potato offers in this wide and varied assortment of recipes:
- Classic mash de luxe
- Garlic roasties with rosemary
- Real English chips
- Gnocchi-roni and cheese
- Saffron potato cakes
- All-American potato pancakes
- Sweet potato-crusted shrimp
- East Coast chowder
- Creole potato salad
- French potato galette
- Fennel, potato and white bean stew
- Potato lasagna
- Oyster pie with top mash
- Sweet potato gnocchi
- Mennonite country potato doughnuts
- Potato fudge.
Appetizers and snacks, soups and salads, side dishes, main courses, hearty vegetarian main dishes, baked goods and desserts make up this vast and colorful collection of recipes. The author also includes a complete history and origins of potatoes as well as a comprehensive chapter that covers hundreds of potato varieties.
- The humble potato is a culinary powerhouse and inspires adventurous and tantalizing fare. A “de…
- 368 pages, softcover
- Dimensions: 10″H × 7″W