Root To Stalk Cooking

Author: Tara Duggan
Publisher: Ten Speed Press
ISBN: 1607744139
Size: 24.22 MB
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Root-to-Stalk Cooking provides savvy cooks with the inspiration, tips, and techniques to transform trimmings into delicious meals.

Waffles Revised Edition

Author: Tara Duggan
Publisher: Weldon Owen
ISBN: 9781616289898
Size: 45.41 MB
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However there is widespread misconception that waffles can only be eaten for breakfast. Thanks to this revised edition of Waffles you can create and serve up phenomenal waffle dishes all day long.

The French Cook Or The Art Of Cookery

Author: Louis Eustache Ude
Size: 11.76 MB
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Mark in a stew-pan a lump of butter, some roots and stalks of parsley, an onion
cut into slices, a few minced carrots, half of a bay-leaf, a little thyme. Stew the
whole over a slow fire, that the vegetables may be done without getting brown.
Then moisten with milk seasoned with salt, and let your roots stew. When your
polonaise is done, drain it through a sieve over your troncons, which are to be
stewed in that moisture. When they are done, take some turnips cut into olives,
which stew ...

The Art Of French Vegetable Gardening

Author: Louisa Jones
Publisher: Artisan Publishers
Size: 75.97 MB
Format: PDF, ePub
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Add carrots, turnip, leeks, onions (1 stuck with a whole clove), bay leaf, and
sprigs of fresh thyme and parsley. ... Add the following prepared vegetables:
carrots, whites of leeks, new potatoes, turnip, parley root, parsnips, and onions. ...
VEGETABLES. % CARDOONS: Wrap stalks in straw and blanch in the garden for
two weeks. Peel the cooking-ready stalks and cut into 2-inch-long pieces. Bring a
large pot of water to a boil. Blend a few tablespoons of flour with the juice of half a
lemon ...

Bulletin Mississippi State College Agricultural Experiment Station

Size: 17.23 MB
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The latter, as well as any other vegetable '' flavor of which is injured by high
temperature should be 'boiled. - - Table I-Comparison of the Iron Content of the
Leafy Portion, the Stalks, and Ribs of the Leaves of Turnups, Mustard, and
Collards, and a Comparison of the Iron Content of Turnip Roots - and Leaves. -
Table II–Losses of Iron by Different Methods of Cooking -. l'art of Vegetable No.
Moisture . Iron Gms. Iron Per Vegetable Analyzed Samples Per Cent Per Cent 1
Gm. Dry Veg.

Scammell S Universal Treasure House Of Useful Knowledge

Author: Henry Bucklin Scammell
Size: 43.30 MB
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Most house cellars are too warm for the best preservation of vegetables, and it is
therefore advisable to store only a limited quantity for immediate use in the house
, while the main stock should be kept in a cool bam, cellar, or in an outdoor pit.
Wnere a pit is not practicable and the entire crop has to be stored in a cellar, the
roots intended for late keeping should bo carefully selected. Only sound, solid
roots will keep well. These should bo laid loosely in thin layers, into bins or
barrels, ...

The Modern Art Of Chinese Cooking

Author: Barbara Tropp
Publisher: William Morrow & Company
Size: 37.87 MB
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... with an eye to variety): Vegetables best blanched: pencil-thin fresh asparagus
fresh broccoli, with dense, dark green tops and solid stalks firm young zucchini
firm yellow squash sweet-smelling large carrots or fresh finger-size carrots fresh
tender string beans or Chinese longbeans fresh young snow peas or sugar snap
peas canned Chinese baby corn (page 531) firm fresh lotus root (do not use
canned) unequivocally crisp and clean-tasting canned whole bamboo shoots (
page 532) ...

The Art Of Simple Food Ii

Author: Alice Waters
Publisher: Clarkson Potter
ISBN: 0770433472
Size: 39.34 MB
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Alice Waters, the iconic food luminary, presents 200 new recipes that share her passion for the many delicious varieties of vegetables, fruits, and herbs that you can cultivate in your own kitchen garden or find at your local farmers’ ...

The Art Of Russian Cuisine

Author: Anne Volokh
Publisher: MacMillan Publishing Company
Size: 75.85 MB
Format: PDF, Docs
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... slices 1 onion, sliced 5-6 whole black peppercorns 2 bay leaves Vi pound
smoked whitefish Meat of 6 boiled crayfish or crabs, or 12 boiled shrimp, shelled
and deveined THE SOUP Wash the beets — root, stalk, and leaves — thoroughly
. ... While the beets are cooking, place the leaves and stalks in another pot, cover
with cold water, bring to a boil, and simmer for 5-6 minutes, or until tender but still
crunchy. ... Add the cucumbers, scallions, and dill, and mix all the vegetables well

The New England Farmer

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beneath the range of the roots of most other crops, ears picked green, and boiled
with vegetables, or losening and dividing the soil deeply; the culti-alone, and fed
to fatting swine, and the stalks fed vation it requires is of a kind to keep the ...
Store swine are cheaply wintered on cooked the handsomest style of the art, then
spread twen-vegetables, such as cabbages, ruta bagas, beets, ty loads of fine
compost on the inverted furrows, pumpkins, squashes; carrots, small potatoes, ap
: onl ...