| Samah Ayesh

0원  | 20171201  | 9780692987896

Here I present to you my 100 recipe cook book! I made this cook book easy to understand and follow through. The recipes in this book will make your guests thinking you spent hours in the kitchen when in reality, you did not. I’m here to help everyone! From the college student who doesn’t know how to cook or have enough time on their hands to get a great tasting home cooked meal, to the parent who cannot come up with a new recipe and is stuck in the same routine.

 | Rare Oni

89,230원  | 20220315  | 9780578391748

Cookbook of various household sauces from me and the family. Fun facts about the cook or cooks I might add. Recommended seasoning for all poultry as well as a disclaimer and cheat sheet page so you never get lost.

 | Wakefield Press

33,460원  | 20191209  | 9781743056912

Sourcing the Sauce?is a crazy adventure, the cookbook of life. Welcome to the world of Belinda Hannaford, chef extraordinaire, one-time pop star, Kangaroo Islander at heart, and one of the most creative Australian event organisers of the last fifty years. Born into an upper-crust Adelaide family, Belinda learned to cook by observing her mother and the family cook preparing extravagant high society dinners.

 | Tool of North America LLC

0원  | 20211207  | 9798985241112

Hi! My name is Arlo, and I have an inseparable journal. My parents gave it to me and told me to write down my thoughts and feelings, and although it felt weird at first, I've decided to write down my recipes. Cooking makes me feel happy and relaxed, and now, so does writing.Cooking is an adventure and there is so much to explore in the kitchen. There is always something to learn and something new to try.

 | Lou Basenese, Jr

26,230원  | 20250521  | 9798999016829

Between the Sauce, Stars and Heaven is a lushly told memoir of one family's century-long climb from a sun-baked village in southern Italy to the Sunday-scented kitchens of New Jersey-and the sky-wide promise of America.From twelve dollars sewn into a steerage coat to a panoramic front porch that became the Basenese command center, Lou Basenese Jr. traces four generations of grit, garlic, and grace.

 | Authorhouse

86,600원  | 20071201  | 9781434354051

Sauces; it makes the dish complete. These sauces are from around the world and into this book. The world is now at the table.

 | Liferich

26,230원  | 20201104  | 9781489730855

Joseph and Josephine Morelli came to America from Italy in 1907 with their three young children and a secret that would go undiscovered for 80 years. Through 4 generations the family ran a restaurant while dealing with depressions, recessions, drought, disease, allegations, investigations, and murder - their own seven plagues. To survive, they had to cook up a lot more than the daily specials.

 | Joe Milwall

0원  | 20210429  | 9781802178203

Are you sick of eating the same old boring sauce every time you grab a jar? Are you trying to brighten your meals by adding a dash more flavor? If so, then why not spice up your meals with simple, homemade sauce? The Sauce Cookbook will introduce you to amazingly delicious sauce recipes that range from the classics to international and even unique sauce recipes that will easily become the star dip of your kitchen.

 | Joe Milwall

0원  | 20210429  | 9781802178210

Are you sick of eating the same old boring sauce every time you grab a jar? Are you trying to brighten your meals by adding a dash more flavor? If so, then why not spice up your meals with simple, homemade sauce? The Sauce Cookbook will introduce you to amazingly delicious sauce recipes that range from the classics to international and even unique sauce recipes that will easily become the star dip of your kitchen.

Davis, PhB, Ardie A., Davis, Ardie A., PhB, Ardie A, Kirk, CWC, PhB, BSAS, Chef Paul  | Andrews McMeel Publishing

28,680원  | 20120501  | 9781449414139

A collection of contest-calibre grilled and smoked rib recipes from a legendary barbecue champion. A charter member of KCBS and former three-term member of the Board of Directors, Ardie A. Davis founded the American Royal International BBQ Sauce, Rub, and Baste Contest and the Great American Barbecue Sauce, Baste, and Rub Contest. He is the author of six barbecue cookbooks.Paul Kirk, a charter member of the KCBS and member of the Board of Directors, operates the Baronrs"s School of Pitmasters. The author of seven barbecue cookbooks, he has won more than 475 cooking and barbecuing awards, among them seven world championships, including the prestigious American Royal Open, the worldrs"s largest barbecue contest. Paul Kirk, operator of Baron's School of Pitmasters, has won over 475 cooking & barbecue awards, among them 7 world championships, including the prestigious American Royal Open, the world's largest BBQ contest. Hot on the heels of the best seller America's Best BBQcomes America's Best Ribs, by legendary barbecue champion Chef Paul Kirk and the ambassador of barbecue, Ardie A. Davis, a/k/a Remus Powers, PhB. There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they're a core part of the championship circuit and one of America's most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America's barbecue scene at its best. Now everyone can make championship-caliber ribs at home--whether pork, beef, lamb, or even buffalo. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It's a must-have for the libraries of professional and amateur barbecuers--as well as an appetizing armchair read for people who may not tend to the pit but do love to eat 'cue. Hot on the heels of the best seller America?? Best BBQcomes America?? Best Ribs, by legendary barbecue champion Chef Paul Kirk and the ambassador of barbecue, Ardie A. Davis, a/k/a Remus Powers, PhB. There are a lot of barbecue books on the market, but surprisingly few on ribs, even though they??e a core part of the championship circuit and one of America?? most beloved foods. In addition to 100 mouthwatering recipes for rock-your-world ribs (both grilled and smoked) and delicious sides and desserts to complement them, this more-than-a-cookbook also includes tips for competitive barbecuing, juicy stories and lore from backyards and competitions, and tons of full-color photographs that showcase America?? barbecue scene at its best. Now everyone can make championship-caliber ribs at homewhether pork, beef, bison, lamb, or mutton. This ultimate guide not only includes basics for beginners, but also features tips for building your own award-winning rubs, sauces, marinades, and brines. It?? a must-have for the libraries of professional and amateur barbecuersas well as an appetizing armchair read for people who may not tend to the pit but do love to eat ??ue.

Southwater Publishing  | Southwater Publishing

27,240원  | 20121216  | 9781780192215

Add something special to every type of dish and every kind of occasion with recipes for a wonderful range of accompaniments, from classic sauces to spiced relishes. A detailed introduction provides know-how on the art of sauce-making and preserving, from making stocks and marinades to setting jams and jellies.

 | Anson Street Press

45,410원  | 20250329  | 9781023547888

"The Soup and Sauce Book" by Elizabeth Douglas offers a comprehensive exploration of gourmet cooking, focusing specifically on the art of creating delectable sauces and soups. This meticulously prepared edition presents timeless recipes and techniques, offering insights into culinary methods centered around specific ingredients. Discover a curated collection of approaches to crafting exquisite sauces and hearty soups.

 | Anson Street Press

68,160원  | 20250329  | 9781023547925

"The Soup and Sauce Book" by Elizabeth Douglas offers a comprehensive exploration of gourmet cooking, focusing specifically on the art of creating delectable sauces and soups. This meticulously prepared edition presents timeless recipes and techniques, offering insights into culinary methods centered around specific ingredients. Discover a curated collection of approaches to crafting exquisite sauces and hearty soups.

 | Giuseppe Cossu

174,980원  | 20210709  | 9789990928488

?Fish sauce-used to season various dishes such as soups, meat, dipping sauces-is a rising star in both Asian and non-Asian pantries. This is the first cookbook to include 50 recipes from the best chefs across the country using fish sauce as the key ingredient.

 | Giuseppe Cossu

0원  | 20210709  | 9789993277866

?Fish sauce-used to season various dishes such as soups, meat, dipping sauces-is a rising star in both Asian and non-Asian pantries. This is the first cookbook to include 50 recipes from the best chefs across the country using fish sauce as the key ingredient.