ALIZA GREEN

Cómo identificarlas y seleccionarlas en cada estación. El libro de las especias cambiará para siempre su forma de cocinar. Las especias son en muchas ocasiones las responsables del éxito o el fracaso de nuestros platos. Dominarlas forma parte del bagaje de cualquier cocinero que se precie. Con este practico libro usted aprendera a utilizarlas. Conozca como identificarlas, sus colores, olores y sabores, como utilizarlas o con que alimentos se pueden emparejar. Podra diferenciar entre las variedades de albahaca, los diversos colores de las semillas de sesamo, las variedades de sal y azucar e incluso a identificar las pastas de condimentos como el zhoug, la harissa o el achiote.

Este libro cambiará para siempre su forma de cocinar. Las especias son en muchas ocasiones las responsables del éxito o el fracaso de nuestros platos. Dominarlas forma parte del bagaje de cualquier cocinero que se precie. Con este practico libro usted aprendera a utilizarlas.

At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world! The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini. When an unfamiliar edible appears on your grocers shelf, simply flip through the full-color insert until youve found its photograph. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest. This practical guide includes more than 200 full-color photographs of the worlds most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shoppingand dinnerwill never be the same again!

How to identify and select seafood from around the worldincluding barramundi, lobsterette, wahoo, and more!With the daunting array of seafood available in todays market, this is the ultimate guide for any seafood consumer looking for helpful cooking tips and yummy recipes for over 100 fish and selfish. This helpful guide offers a comprehensive look at seafood, covering fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item. Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. Youll never feel overwhelmed by the wide variety of seafood with this handy guidedont go shopping without it!

Learn to cook with over 200 herbs and spices with this handy guide featuring detailed plant profiles, flavor-packed recipes, and stunning photos.Become an expert in flavor pairings and seasonings!Field Guide to Herbs & Spices will forever change the way you cook. With this practical guideincluding full-color photographs of more than 200 different herbs, spices, and spice mixturesyoull never again be intimidated or confused by the vast array of spices available. Learn to discern the differences between the varieties of basil, the various colors of sesame seeds, the diverse types of sugar and salt, and even how to identify spice pastes like zhoug, harissa, and achiote. Each entry features a basic history of the herb or spice (saffron used to be worth more than gold!), its season (if applicable), selection and preparation tips, a recipe featuring the seasoning, and some suggested flavor pairings. Complete with more than one hundred recipes, Field Guide to Herbs & Spices is a must-have resource for every home cook.

This comprehensive field guide to identifying and selecting more than 200 different cuts and kinds of meatfrom beef and poultry to game and cured meatis an essential resource for home cooks and chefs. This practical guide includes more than 200 full-color photographs of cuts of beef, veal, pork, lamb, game, and poultry as well as more than 100 different kinds of cured meats and sausages. Cross-referenced with the photographs are in-depth descriptions of the cuts, including basic history, location in the animal, characteristics, information on how to choose the cut, and flavor affinities. Step-by-step preparation directions tell you whether the item is best marinated, braised, grilled, roasted, or pan-seared. Trips to the butchers aisle will no longer be intimidating, and youll never end up with a cut thats too tough for dinner.

From apples and zucchini to delicious meals, revolutionize your home cooking with this colorful, cheerful, and neatly organized edition of a kitchen classic. This reinvigorated, revamped collection of delightful dishes distills a master class for the home cook to its most enjoyable essentials. The brand-new Starting with Ingredients has a colorful, more easily digestible format, offering the very best and most versatile ingredient-driven recipes for every day. Navigate easily through more than 100 recipes with brightly colored tabs, sidebars, and culinary lore sprinkled throughout. Start with a few delicious ingredients: Citrus Chocolate Summer fruits Potatoes Cheese Greens Tomatoes Nuts And more! From apples to zucchini, theres a dish for that, developed by a seasoned chef for the home cook to savor. The perfect gift for yourself or someone else, Starting with Ingredients ends with meals that will be instant classics in your kitchen.