All the recipes in this book have been prepared and used in The School of Modern Cookery conducted by The Forecast Magazine and have been endorsed by the U.S. Food Administration. They have been worked out under the direction of Grace E. Frysinger, graduate in Domestic Science of Drexel Institute, of Philadelphia, and the University of Chicago. Miss Frysinger, who has had nine years’ experience as a teacher of Domestic Science, has earnestly used her skill to make these recipes practical for home use, and at the same time accurate and scientific.
Aaron Bartel returns to the present with yet a further attempt to assert a Xmas tree in the Cascade Mountains. This time, mom nature furnished us with a blizzard, and Toyota furnished the present with a 2016 Tacoma TRD Off-Road Version. Who will gain?
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Here’s where you start learning to cook! Step by step, you are going to learn what you need to know to cook for yourself and others. But even if you are already an experienced cook, you might still want to browse through the beginning pages. You could learn something that makes you a better cook!
We start simple, and progress in easy steps. Before you know it, you will feel comfortable in the kitchen, willing to try new recipes, and even to modify them to your taste. Some of the lessons are very detailed, and you more experienced cooks might think I’m overdoing it. But remember how it was when you first learned, and realize that I’m helping novices learn from scratch. You can speed-read or skip over the stuff that you already know.
With each lesson, I’ll tell you what you need to have on hand, what you are going to learn, how long it will take, how to do it, and what results you should expect. Plus, each lesson will result in one or more simple recipes so you can immediately use what you have learned.
You are also going to learn to cook without being hogtied to recipes. You will be able to look in the fridge or pantry and figure out what you can make with what you have on hand. For example, breakfast is a great time for me to use up leftovers. And I get the best breakfasts in town, right on the spur of the moment. And without any recipes, just learning to use the basic skills you’ll learn here.
But it is also important to know that sometimes recipes need to be followed exactly. Especially when baking, ¼ of a teaspoon is specified for a very good reason. I’ll try to make you generally aware of when it’s ok to wing it and when it’s not.
We’re going to start learning to boil water, and to make something useful from it we’ll boil some eggs; soft boiled, hard boiled, and even coddled. Then use those eggs for egg salad, deviled eggs, and the Original Caesar Salad, using Caesar’s own recipe as told by his widow.
Then we’ll learn how to make tuna salad, learn to cook pasta, and how to use the oven for baking and roasting. We’ll cover frying, poaching, boiling, baking, barbequing, grilling, roasting, and sautéing. You’ll make cheeseburgers, French fries, macaroni and cheese, salads, and other “fast food”. You’ll also learn to make Mexican, Italian, and other ethnic dishes, and special dinners for dates and company, like prime rib or poached salmon with orange tarragon sauce.
While I’m at it, I’m going to cover some other topics you might have missed in your earlier days: how to set the table, how to carve a turkey, how to chop up an onion, cutting up chickens, how to plan a meal, defrosting stuff, and so forth.
Which napkin is yours? What the heck, you want to feel comfortable when the boss or a date takes you out to a fancy restaurant, don’t you? Before you put some bread on a bread plate, you better know which plate is for you!
The last part of the book is for reference. There you can find help if you’re facing an empty kitchen that’s a strange land to you. How to outfit the kitchen with pots and pans, spices and herbs, kitchen tools, and other things you’ll need to get started, like how to start with an empty pantry or fridge. There are also some helpful tips, such as disaster recovery (how to correct some kitchen mistakes), kitchen safety, and weights and measures.
The sections on seasoning, herbs, and spices will be of interest to nearly all cooks, regardless of their experience.
I’ve added links back to the Table of Contents throughout the book to make it easy for you to jump around in the book as you use it. I realize that most eBook readers allow this already, but this way this feature is always available. They look like this: TOC
The important thing is to have fun and don’t obsess over perfection. After a few lessons, you’ll be able to cut down on take-out food, eat better, and save money!
Let’s get started!
HUMMER H1 vs HUMMER H2 vs HUMMER H3 [Off-Road 4×4]
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Make the Best Dishes of Your Life by Crafting Every Single Element by Hand
Seriously From Scratch takes food lovers on a wild journey behind the scenes of America’s favorite dishes. Chef Joe Gatto proves that these dishes taste the best when you craft every single component yourself. So, if you want to eat the best freaking burger of your life, you’ve got to make the buns from scratch, along with the ketchup, mustard, mayo and Parmesan herb fries on the side. But that’s not all―make it truly epic by smoking your own bacon and grinding it together with fresh beef for your burger patties and even making your own lump charcoal to cook it. Crazy? Yeah. Worth it? HELL YEAH!
Chef Joe went back to the building blocks of food to find the absolute best way to make the perfect pastrami sandwich, the ultimate pizza, pasta like you’ve never tasted it before, hog-wild barbecue and a not-your-average clambake. You don’t have to be trained in culinary? arts or have a kitchen full of fancy equipment to make rock star food. With Chef Joe’s standout recipes and step-by-step tutorials, you’ll serve your family and friends a meal so delicious it will knock them over. Plus, you get to brag about your adventures in the kitchen making literally every single thing from scratch! With this quirky cookbook, you’ll have? a blast, learn new tips and tricks and get a new, inspired appreciation for dishes that truly are better made from scratch.
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