Making Modern Meals

Making Modern Meals PDF
Author: Amy B. Trubek
Publisher: Univ of California Press
ISBN: 0520289226
Size: 19.50 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : un
Pages : 292
View: 5147

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Home cooking is crucial to our lives, but today we no longer identify it as an obligatory everyday chore. By looking closely at the stories and practices of contemporary American home cooks--witnessing them in the kitchen and at the table--Amy B. Trubek reveals our episodic but also engaged relationship to making meals. Making Modern Meals explores the state of American cooking over the past century and across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who doesn't, and what this means for culture, cuisine, and health. She locates, identifies, and discusses the myriad ways Americans cook in the modern age, and in doing so, argues that changes in making our meals--from shopping to cooking to dining--have created new cooks, new cooking categories, and new culinary challenges.

Guide To Modern Meals

Guide to Modern Meals PDF
Author: Dorothy Esther Shank
Publisher: McGraw-Hill Companies
ISBN: 9780070564046
Size: 78.88 MB
Format: PDF, ePub, Mobi
Category : Cookery
Languages : en
Pages : 576
View: 5014

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A Modern Way To Eat

A Modern Way to Eat PDF
Author: Anna Jones
Publisher: Mosaik Verlag
ISBN: 3641173698
Size: 59.85 MB
Format: PDF, Docs
Category : Cooking
Languages : de
Pages : 360
View: 6678

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Raffiniert leichte vegetarische Küche! Bewusst genießen, ohne stundenlang am Herd zu stehen – Anna Jones' leichte, frische Rezepte passen perfekt zur modernen Lebensweise. Ihre raffinierten Kreationen erkunden die Vielfalt des saisonalen Angebots und bieten neue Geschmackserlebnisse. So bringt sie einen neuen Dreh in die vegetarische Küche mit Gerichten, die gesund und lecker sind, satt und einfach glücklich machen, wie: • Blaubeer-Amaranth-Porridge für einen guten Start in den Tag, • Rote-Bete-Curry mit Hüttenkäse zum Lunch, • Safran-Ratatouille zum Abendessen, • jede Menge Ideen für Desserts, Kuchen, Brot und Chutneys, • und zahlreichen veganen und glutenfreien Alternativen. Einfach gut essen!

Modern Meal Maker

Modern Meal Maker PDF
Author: Martha Meade
Publisher:
ISBN:
Size: 55.22 MB
Format: PDF
Category : Cookery
Languages : en
Pages : 432
View: 3790

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Modern Meals

Modern Meals PDF
Author: Roberta Larson Duyff
Publisher: Glencoe/McGraw-Hill School Publishing Company
ISBN: 9780070477261
Size: 21.40 MB
Format: PDF, Mobi
Category : Juvenile Nonfiction
Languages : en
Pages : 637
View: 7362

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A senior high school textbook focusing on nutrition, meal planning, managing food resources, and the preparation and serving of meals.

Guide To Modern Meals

Guide to Modern Meals PDF
Author: Suzanne Sickler Ohl
Publisher: Macmillan/McGraw-Hill School
ISBN: 9780070475137
Size: 67.88 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages : 639
View: 2129

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A senior high textbook focusing on nutrition, meal planning, managing food resources, and the preparation and serving of meals.

Secrets Of Great Second Meals

Secrets of Great Second Meals PDF
Author: Sara Dickerman
Publisher: HarperCollins
ISBN: 0062672991
Size: 10.84 MB
Format: PDF
Category : Cooking
Languages : un
Pages : 352
View: 1928

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Learn to cook smarter, save time and money, and enjoy great meals crafted from leftovers in this practical and creative cookbook that teaches you to plan and prepare great “second meals.” When it comes to cooking and leftovers, James Beard Award-winner Sara Dickerman believes that there is nothing better than figuring out the right way to reframe a good meal into another, potentially great meal. Second meals aren’t just reheating last night’s dinner. For Sara, there’s excitement in introducing new flavors and textures at the next meal—that eureka moment of fitting ingredients you have into a delicious new framework. In Secrets of Great Second Meals, she inspires use to create fresh, delicious meals using what’s in those containers in the refrigerator. At Sara’s house, re-invention might mean pureeing roasted vegetables into a quick soup, crafting a beautiful salad with some second-day salmon, or stuffing cooked rice into roasted poblano peppers. But unlike other cookbooks that emphasize thrift, Secrets of Great Second Meals focuses on creating inviting, sophisticated, and healthy recipes that are open-ended enough to adapt to what you have on hand. Sara shows how to make the most of your food the way chefs do: by thinking of meals in a more modular way. With a little thoughtful planning, you can look at extra food from one dinner as components to another meal that has already been prepped. Sara provides a list of the top ten most versatile dishes for multiple meals, offers advice on food storage (how to wrap it, when to put it in the fridge, when to freeze it, and when to throw it out), and includes tips on adding freshness and flavor using salt, acids, herbs, and texture. Most importantly, she gives home cooks the tools they need to learn how to improvise confidently. The recipes in Secret of Great Second Meals are meant to be flexible, and Sara gives home cooks plenty of cues on how they can be adapted to fit what in the fridge and pantry for dishes such as: The Frittata: Meatball Frittata with Mozzarella and Tomatoes (extra ingredient: meatballs) The Quinoa Bowl: Quinoa Bowl with Greens, Sweet Potatoes, and Turmeric Cream (extra ingredients: cooked quinoa, roasted sweet potatoes, and cooked greens) The Chicken Salad: Ginger-Scallion Chicken Salad with Cucumbers (extra ingredient: roasted chicken) The Chunky Chile-Laced Soup: Turkey-Vegetable Tortilla Soup (extra ingredients: shredded turkey or chicken and roasted vegetables) Deli Sandwich with a Twist: Hot Ham and Cheese with Dill Pickle Relish (extra ingredient: cooked ham) The Fish Cake: Black Cod Cakes with Cilantro, Scallions, and Tomato Salad (extra ingredients: cooked fish and cooked potatoes) The Pesto Pasta: Parsley and Celery Pesto with Whole Wheat Spaghetti, Sausage, and Broccoli (extra ingredients: cooked Italian sausage and broccoli) The Rice Pudding: Saffron Rice Pudding (extra ingredient: cooked rice) Illustrated with full-color photos throughout, Secrets of Great Second Meals makes re-imagining food for a second meal not just a good, cheap, un-wasteful thing to do, but way of making everyday eating more inventive and enticing.

A Modern Way To Cook

A Modern Way to Cook PDF
Author: Anna Jones
Publisher: Mosaik Verlag
ISBN: 3641199107
Size: 34.14 MB
Format: PDF
Category : Cooking
Languages : de
Pages : 352
View: 1902

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Vegetarisch kochen muss nicht kompliziert sein! Anna Jones, der Shootingstar der vegetarischen Küche, stellt 150 schnelle Rezepte vor, die im Handumdrehen zubereitet sind und einfach köstlich schmecken. Ihre raffinierten Gerichte für jeden Tag sind in nur 15, 20, 30 oder 40 Minuten auf dem Tisch. Dazu gibt es jede Menge schnelle Frühstücksideen, Desserts und Rezepte für die Vorratsküche. Unkomplizierte Zubereitung, unglaublicher Geschmack – so kocht man heute!