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Proceeding with an enumeration of essential techniques and "strategic" ingredients (for example, buying high quality can help check calories as people tend to eat less when they eat better), Schneider then offers her innovative recipes. These run the gamut from "Fried" Artichokes with Crispy Garlic and Sage to Oven-Steamed Red Snapper with Fennel Leeks and Curry to Chocolate Chestnut Truffles (chestnut purée helps keep calories in check). Many of the recipes include variations and improvisations--a basic roasted vegetable formula, for example, also offers "tutorials" that encourage cooking freedom. Schneider also presents flavor-enhancing component recipes (such as that for roasted garlic), as well as tips, charts, and other useful information that further extend the book's usefulness. With a chapter on "flavor catalysts" like dry rubs and flavored oils; nutritional analysis; and mail-order and other resources listings, the fully color-photo-illustrated book is a sure thing for readers who want to eat healthily and well. --Arthur Boehm
Copyright 2001 Cahners Business Information, Inc.
Love it love it love it!
Wife and I borrowed this one from the library and just kept re-borrowing it until they said we couldn't anymore-
so we bought it! Read more
This really is a great cookbook. It is a go to cookbook that has over 600 recipes including broths, dry rubs, marinades, flavored oils. Read morePublished 1 month ago by Kd
I had this cookbook years ago. My son took it with him to his first apartment where his roommate's girlfriend stole it! Glad to have another.Published 2 months ago by Valerie R
One of the very best cook books I have ever owned and I have an extensive collection acquired over 50 years of cooking. Read morePublished 8 months ago by Carolyn Baruch
I love this book, easy to read, no detail too small. The index is a little confusing though! A must have for any culinary library.Published 14 months ago by Robert
I have now had this book for 10 years, have tried many recipes from it, and consult it on occasion for ideas and techniques. Read morePublished 18 months ago by Robert J. Crawford
I call this my Idea Book. I love thumbing through this and using it as a base for creating meals from what's on hand. Read morePublished 18 months ago by Valerie