Monday, January 9, 2012

Professional Cooking, College Version


Professional Cooking, College Version



Wiley | 2006-03-03 | ISBN: 0471663743 | 1088 pages | PDF | 40MB

Key features of this new Sixth Edition include:
* Over 100 new, fully tested recipes
* A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
* Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
* Nearly 1,200 illustrations-including over 100 new photographs-highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
* Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
* Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
* Stunning new design-helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages
* New culinarE-Companion recipe management software features user-friendly navigation and robust content

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The Rosedale Diet


The Rosedale Diet

The Rosedale Diet 

As more Americans become obese and are diagnosed with diabetes in record numbers, they continue to seek out new sources of healthy living advice and dieting tips. Those frustrated with South Beach, Atkins and the Zone may find a friend in the Rosedale Diet. Its founder, a nutrition and metabolism expert with a practice in Denver, has developed a diet plan that teaches people how to control leptin, the key hormone that regulates appetite and, say Rosedale and coauthor Colman, your ability to lose weight. They present their plan in two parts, first explaining the concept, and then providing advice for putting it into action. The Rosedale Diet encourages consumption of high-fat foods (good fats, of course—and they're to be eaten unaccompanied by sugar-forming foods), and doesn't insist that people count calories. Rosedale recommends supplements, too, asking readers to take 2,000 milligrams of glutamine before going to bed at night, and suggesting pregnenolone and phosphatidylserine for some. Even if readers aren't ready to plunge full-force into the Rosedale Diet, they'll benefit from suchrecipes as Dilled Salmon with Fresh Asparagus; Lobster Tails and Seaweed Salad; and Grilled Beef Fillet with Bell Pepper and Mashed Rutabagas. 


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The World Cookbook for Students


The World Cookbook for Students (Five Volumes)



Greenwood Press | 2006-11-30 | ISBN: 0313334544 | 1312 pages | PDF | 7,1 MB

The student body in the United States is ever more diverse, and librarians have a major new resource to help them with the frequent requests from students who have assignments that include finding ethnic recipes. This 5-volume cookbook set is directly related to the middle school and high school multicultural curricula. It will be the source to turn to for multicultural,immigration, and foreign language units. The World Cookbook for Students fills a demand for more and different recipes for most countries and many ethnic groups. Many librarians still cling to an old Time-Life set, and this new set aims to replace that. Although there are many cookbooks out there and many recipes are available on the Internet, not all are geared to students, and no in-print sets or series match this depth. The volumes are organizedalphabetically by country or group name. Each entry includes a brief introduction to the land and people and their cuisine and then an overview of the foodstuffs, typical dishes, and styles of eating in simple bulleted lists. Approximately 5 recipes are provided per country/ethnic group of typical dishes and holiday fare, for a total of 1,198. Each recipe is introduced and contextualized. Other elements include boxed material to highlight such things as a regional staple, thumbnail maps and illustrations, an introduction to the set, a bibliography with print and online resources, and a set index in each volume.

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Cake Decorating Made Easy!


Cake Decorating Made Easy!



Cake Decorating Made Easy!

ISBN N/A | English | PDF | 2006 Year | 2 M | 148 Page
Now you can learn to decorate unbelievable, jaw-dropping cakes almost overnight, getting the perfect results you could only dream of before... while decorating cake after cake, exactly how you want it, as consistent as clockwork... and, if you're like most decorators, turning headswith your very next cake!

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The Book Of Sushi


The Book Of Sushi


The Book Of Sushi By Jean Pierre Rampal, Kinjiro Omae & and Yuzuru Tachibana
Kodansha Europe | 0870118668 | PDF | 127 Page | 1988 | 35.3 M
Discover how to enjoy the sushi shop with savoir-faire, how to become a connoisseur, and even how to make and serve this intriguing, delightfully refreshing dish in your own home.

Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everydayfare--such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed--to elegant and imaginative sushi created for festive occasions. The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world. 

The sushi shop, with its scrubbed wooden counter and fillets of raw fish sleeping in refrigerated cases right before the diner's eyes, is a memorable experience in itself but faced with such variety--and the special vocabulary of the sushi world--how and what does one order, how does one truly appreciate it? The answers are all here. The reader of The Book of Sushi will come to understand the basics of what the sushi chef must learn during his long apprenticeship: how fish and other seafoods are carefully selected, the season when certain species are at their best, how the fish and rice and other ingredientssome fresh from the mountains rather than the sea--are prepared in the most tasteful and tasty way. Here, too, are the utensils and techniques, fully illustrated, of sushi making and an assessment of the nutritional value of this marvelous, low-calorie source of vitamins and healthy, uncontaminated protein

The focus is always on the traditional--the best sushi--and with this beautifully illustrated book as a guide, the reader will know not only how to enjoy the sushi shop with savoir-faire, how, in fact, to become a connoisseur, but how to make and serve this intriguing, delightfully refreshing dish at home. Whether you're a near connoisseur or virtual novice, there's always more to learn about sushi. The Book of Sushi is jammed with tips on how to make these succulent morsels yourself, or order them like a veteran at a sushi bar. Learn to tell at a glance if fish is really fresh. Learn just what the sushi master's training entails. Learn just how good for you this dish really is. There's just one drawback: the more you learn about sushi, the more you'll probably start liking it. You may find sushi getting to be a habit.

Product Description:
Sushi, that so typical Japanese food, has a history going back to prehistoric times. Over the centuries it has been refined into a surprising number of variations, from the simplest everydayfare--such as tuna wrapped in vinegared rice and crisp vitamin-rich nori seaweed--to elegant and imaginative sushi created for festive occasions. The centerpiece of this book is Edomae-zushi, the delicate, natural, fresh variety first made in Tokyo in the early nineteenth century and now popular throughout the world. 

The sushi shop, with its scrubbed wooden counter and fillets of raw fish sleeping in refrigerated cases right before the diner's eyes, is a memorable experience in itself but faced with such variety--and the special vocabulary of the sushi world--how and what does one order, how does one truly appreciate it? The answers are all here. The reader of The Book of Sushi will come to understand the basics of what the sushi chef must learn during his long apprenticeship: how fish and other seafoods are carefully selected, the season when certain species are at their best, how the fish and rice and other ingredientssome fresh from the mountains rather than the sea--are prepared in the most tasteful and tasty way. Here, too, are the utensils and techniques, fully illustrated, of sushi making and an assessment of the nutritional value of this marvelous, low-calorie source of vitamins and healthy, uncontaminated protein. 

The focus is always on the traditional--the best sushi--and with this beautifully illustrated book as a guide, the reader will know not only how to enjoy the sushi shop with savoir-faire, how, in fact, to become a connoisseur, but how to make and serve this intriguing, delightfully refreshing dish at home. Whether you're a near connoisseur or virtual novice, there's always more to learn about sushi. The Book of Sushi is jammed with tips on how to make these succulent morsels yourself, or order them like a veteran at a sushi bar. Learn to tell at a glance if fish is really fresh. Learn just what the sushi master's training entails. Learn just how good for you this dish really is. There's just one drawback: the more you learn about sushi, the more you'll probably start liking it. You may find sushi getting to be a habit.

Inside the Sushi Shop:

1000 Recipe Cookbook: Easy to Follow Recipes for All Occasions



Arcturus | ISBN: 9781841939988 | PDF | 2008 | 770 pages | 4 MB
With 1000 scrumptious and easy-to-follow recipes within its pages, this book provides the perfect answer to all those vexed questions about what to cook. No more agonizing over what to put on the table; you will easily be able to find something to tempt the palate and satisfy the appetite of even the fussiest eaters — whatever the occasion. From time-honored classics to the more unusual, there is plenty of choice here. The selection will appeal to both novice and experienced cooks alike, whether you are looking for ides for a light tasty lunch, a quick, hearty supper, a feast fit for family and friends, or something more elaborate for a dinner party. 

Download:

http://rapidshare.com/files/112315749/1000_Recipe_Cookbook.rar

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