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The Good Stuff Cookbook: Over 300 Delicacies to Make at Home by Witty, Helen
by Witty, Helen | HC | Good
US $8.41
Approximately£6.61
Condition:
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ”... Read moreAbout condition
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Located in: Aurora, Illinois, United States
Delivery:
Estimated between Mon, 24 Jun and Thu, 27 Jun to 43230
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eBay item number:194911466677
Item specifics
- Condition
- Good
- Seller notes
- Binding
- Hardcover
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 9780761108832
- Book Title
- Good Stuff Cookbook : over 300 Delicacies to Make at Home
- Publisher
- Workman Publishing Company, Incorporated
- Item Length
- 9.5 in
- Publication Year
- 1997
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.2 in
- Genre
- Cooking
- Topic
- Specific Ingredients / Herbs, Spices, Condiments, Courses & Dishes / Confectionery, General, Courses & Dishes / Bread, Methods / Canning & Preserving
- Item Weight
- 34.1 Oz
- Item Width
- 7.7 in
- Number of Pages
- 416 Pages
About this product
Product Information
Tastemaker Award-winning author Helen Witty presents "The Good Stuff Cookbook," with more than 300 easy-to-make delicacies that require little kitchencraft.
Product Identifiers
Publisher
Workman Publishing Company, Incorporated
ISBN-10
0761108831
ISBN-13
9780761108832
eBay Product ID (ePID)
750949
Product Key Features
Book Title
Good Stuff Cookbook : over 300 Delicacies to Make at Home
Number of Pages
416 Pages
Language
English
Publication Year
1997
Topic
Specific Ingredients / Herbs, Spices, Condiments, Courses & Dishes / Confectionery, General, Courses & Dishes / Bread, Methods / Canning & Preserving
Illustrator
Yes
Genre
Cooking
Type
Textbook
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
34.1 Oz
Item Length
9.5 in
Item Width
7.7 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
21
Dewey Decimal
641.5
Edition Description
Teacher's Edition
Table of Content
CONTENTS THE GOOD STUFF What''s good to eat? One set of notions. CUSTOM CHARCUTERIE Transforming meats and poultry into pate, mousse, confit, hearty spreads, updated sausages, smoked viands, & more. SEAFOOD FEASTING Fisherman''s luck, diner''s pleasure: Seafood sausages & pates; seafood variously dill-cured, potted, salted, marinated, or smoked; salmon pastrami, plus others. SAVORY WHETS-FROM THE VEGETABLE KINGDOM Great starters from fruits of the earth: Caponata, dried tomato tapenade & pesto, deviled or curried nuts, olive tapenade, olivata, potted mushrooms, roasted peppers & tomatoes, & even more. BREAD & BEYOND: HOME BAKING FOR THE JOY OF IT For baking mavens or beginners, two groups of breadstuffs beyond the ordinary: Part I: Bread in Loaves & in Special Shapes A breadmaking primer, plus loaves starring bulgur, Cheddar, sun-dried tomatoes, or semolina. Chocolate-filled rolls, English muffins, crumpets, bagels, focaccia, tortillas, soft pretzels, & more besides. Part II: Crisp & Savory Breadstuffs & Biscotti Hard pretzels, cocktail biscotti, corn chips, grissini, crackers (cheese, wine, sesame, ginger, rye), oatcakes, digestive biscuits, & other crunchy items. SAVORY SAUCERY A four-part basketful of sauces, relishes, & condiments: Part I: Salsas Hot, mild, or in between, for summer or winter, devised to taste Part II: Aioli, Pesto, Seasoned Butters, & Mayonnaise Suave celebrations of emulsion sauces & their variations. Part III: Barbecue Fixin''s, Hot Sauces, & Other Meat-Mates For saucing barbecue, steak, or burgers, here are starting points (or the last word). Also country chili sauce, harissa, pepper sauces, and more enhancements. Part IV: Uncommon Relishes, Ketchups, & Chutneys All these, plus garlic jelly, red rosemary or hot red pepper jelly, sherried onion marmelade, & other fillips. SEASONINGS SUBTLE AND SMASHING Flavor-crafting for curious cooks. Marinades, spice & herb blends; seasoned salts & dry rubs; seasonings for curries, chili, gumbo, & jerk; mushroom essence, & more good things. DAIRYING-A FEW SIMPLE DELICACIES Modest ventures into a bucolic craft: Potted cheese, fresh white cheese, herb-marinated cheese; making and using yogurt & crSme fraiche. PICKLING-SWEET & TART, SALTY, PUNGENT, & SPICY TIDBITS Sampling a world of pickles: Cornichons, grapes with tarragon, cured lemons; pickled mushrooms, cherries, hot peppers, shallots; cocktail vegetables; young ginger Japanese style, & other bagatelles. BIG FLAVORS-SPECIAL VINEGARS, MUSTARDS, & OILS Custom-crafted condiments and seasonings: Wine vinegars from scratch, vinegars flavored with fruits or herbs; oils infused with garlic, Chinese seasonings, hot peppers, or herbs; many mustards, roasted garlic paste, & more. THE PLEASURES OF PASTA MAKING A master recipe for semolina pasta, plus offbeat noodling: Pastas redolent of green herbs, sweet or hot peppers, nut paste, porcini, garlic, or saffron. PRESERVING-SWEET STUFF IN NEAT JARS Preserving how-to''s; classic & inventive recipes metamorphosing berries, fruits, pumpkin, tomatoes, wine, honey, or fresh ginger into classic preserves, butters, jams, jellies, conserves, and marmalades. CONFECTIONERY-A SMALL BANQUET OF SWEETMEATS Sweet guidance for fashioning chocolate truffles, toffee, glazed or spiced nuts, marzipan, ginger (crystallized, coated with chocolate, or in syrup), plus other kickshaws. GREAT COOKIES AND A CAKE OR TWO Sugar baking from airy amaretti to pfeffernusse, by way of real macaroons, classic & innovative biscotti, three-ingredient almond bars, Florentines, panforte, fine shortbreads, Pavlova cake, & other delights. TOPPING OFF WITH DESSERT-SAUCES & BEYOND Creating grand finales with chestnuts in Cointreau, Nesselrode or Melba sauces, chocolate butter, berry syrups, Cumberland rum butter, toppings of fudge, caramel mocha, or rum & raisins, among other indulgences. MAIL-ORDER SOURCES INDEX
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