06.09.2011., utorak



Cooking With Microwave Oven

cooking with microwave oven

    microwave oven
  • microwave: kitchen appliance that cooks food by passing an electromagnetic wave through it; heat results from the absorption of energy by the water molecules in the food

  • An appliance for cooking food using microwave energy

  • An oven that uses microwaves to cook or heat food

  • A microwave oven, or simply a microwave, is a kitchen appliance that cooks or heats food by dielectric heating. This is accomplished by using microwave radiation to heat water and other polarized molecules within the food.

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • (cook) someone who cooks food

  • Food that has been prepared in a particular way

  • The practice or skill of preparing food

  • The process of preparing food by heating it

  • (cook) prepare a hot meal; "My husband doesn't cook"

cooking with microwave oven - Cooking



In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook. 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie. 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire.James Peterson has more than 1 million cookbooks in print.Reviews

James Beard Foundation Cookbook Awards General Category Winner!

"It's heavy enough-and good enough-to warrant a permanent place within easy reach...The text is clear and easy to read. Peterson's ancillary material at the end of some recipes earns special merit as the most varied and interesting factoids in any books we've seen this year."-Washington Post

"Peterson'­s masterful survey of kitchen skills is a refreshing dose of tradition for anyone weary of quick-and-simple recipe books. . . . [Cooking] will reward those keen to absorb Peterson'­s deep knowledge of food and well-honed explanations for how best to prepare it."-Publishers Weekly

"Some cookbooks help you get dinner on the table tonight. Others help you become a better cook for the rest of your life-every recipe teaches you something funadmental. James Peterson's 560-page Cooking is a great choice for anyone who wants to become a smarter cook."-O, the Oprah Magazine

ABC News Web Video: How To Make James Peterson's Perfect Roast Chicken, from Cooking

"Easier to use than other cooking-school-in-a-book volumes . . . The step-by-step photographs are superb."-Boston Globe"This 558-page book contains virtually all the culinary knowledge that the average person needs to know."-New York Newsday"Peterson aims to cram an entire culinary education between these hefty covers, and he comes close."-Charlotte Observer"Huge and encyclopedic . . . it would be a fine gift for any good cook who wants to become even better.""Peterson distills a lifetime of thinking about food in Cooking. The book's instructions include invaluable frame-by-frame photographs."-New York Times Book Review"Know someone who'­s beyond cooking basics and wants to learn more? Give him or her this tome and let your chef wannabe learn the same way Peterson did: by cooking through this incredible book."-Chicago Tribune"His template for a European peasant-style soup was a wonder."-Los Angeles Times"An extraordinarily comprehensive book . . . best for the cook-to-be who really wants to get down to business."-San Jose Mercury News"Sure to inspire beginner and skilled cook alike."-Seattle Times"This marvelous author has another winner . . . this cookbook answers virtually every kitchen question."-St. Louis Post Dispatch"Lush photos and sophisticated recipes."-Denver Post"Cooking is Peterson'­s return to the most basic techniques, written from the perspective of teacher to student . . . colorful, step-by-step, photos accompany many of the recipes."-San Francisco Chronicle"For those who want a thorough knowledge of cooking fundamentals.""Instructive and authoritative . . . [Peterson'­s] unwavering focus on what a student really needs to know has produced a superior textbook."-Booklist"Whether you'­re a seasoned chef or just starting out, James Peterson'­s Cooking will teach you more than a trick or two."-Parade"An intensive course for home cooks in the classic techniques that underlie good cooking, this is recommended for all cookery collections."-Library Journal, Starred Review"Soup whisperer James Peterson tells cooks how to simmer up greatness"-Pittsburg Post Gazette

"...very informative (and fun to read)"-Orange County Register

"The best new cookbook of the year"-Ashbury Park Press

Read the full review in Library Journal

Read the full review in Publishers Weekly

Put simply, Cooking is a revelation. No other cookbook so deftly illustrates as broad a scope of classic culinary methods and flavors as you'll find here. As a veteran chef and award-winning cookbook author, James Peterson is uniquely qualified to take food lovers into the modern kitchen and turn them into passionate, precise, intuitive cooks. What's most impressive about a book of this breadth and size (540 pages and 600 recipes, brought to life with 1500 vivid color photographs) is how accessible and fun it is to read. Every recipe in Cooking sings with a deep knowledge of the ingredients at hand, encouraging cooks not just to follow the recipe but to really understand and relish in the process, and the result is a terrific turn-to reference for any cook seeking inspired instruction. --Anne Bartholomew

Luscious Recipes from Cooking
Artichoke and Toasted Walnut Salad
Braised Short Ribs
Classic French Apple Tart

86% (6)

52.32 - Hot Cross Buns

52.32 - Hot Cross Buns

Yes, it's another reflection!
The light is pretty poor in this house. And of course I'm too lazy to take photos in the morning or go outside...
But this is representative of my Sunday afternoon. I made hot cross buns! And they're nice. This is Dad's new baby. It's a Microwave/Oven/Grill that he insists is amazing and useful, despite the fact that we already have a microwave which can grill and a perfectly good oven/grill with a hob on top. He's been madly cooking things for much of the week. Luckily the roast pork & vegetables was too much to fit in it and Mum was in charge so it got cooked normally.
Work has been worky. One of my favourite bras got shoplifted, along with the matching knickers, and both in my size :s Not pleased. It made me feel very vulnerable when I found the empty hangers, just a few minutes after Hannah had left me on my own for the last 3 hours.
Debenhams is having a "Mid Season Spectacular" from Wednesday-Sunday so it's probably going to get quiiite busy. The old lady bras and the Sloggi knickers have special deals on which last time caused quite a rush. Luckily staff get to shop before the actual thing starts so I've got most of what I want already...
I've bought myself some nice train tickets for a day out in Bath (?6.60 return from Taunton, as 2 singles) so that's something to look forward to. And it's my sister's birthday soon.
On Friday I went to my old school's PTA quiz night. My parents' team was one person short so I joined in with them and got shunted onto the student team when she arrived. They went on to win (which means they have to do the questioning next time) and we came home with a bottle of wine and a huge box of chocolates :D
We made pancakes on Tuesday, with lemon and sugar of course. Very nice.
Hummm... Oh. I had a sandwich from Pain et Vin on St James' Street in Taunton yesterday and it was v good. They have a huuuuge list of things you can have in your sandwich and they do coffee & lots of nice drinks too. I also had ginger dunking biscuits which were v nice. They went a bit softer when dunked in coffee but didn't disintegrate and stayed nice and chewy.
Happy happy.

29: The microwave tale

29: The microwave tale

My Mum never had a microwave oven while I was growing up. In fact she views them with a deep distrust and frowns upon the idea of microwavable meals, in this I agree, preferring to cook meals form scratch and getting guilty pangs over the use of a stir in sauce! Other technological advances were very welcome in our home ,but never the Microwave, it became a strange instrument of science gone mad, with tales of things exploding inside( old bits of urban myth that kids love ) in our house.

Well Gordie has a Microwave oven - t`is witchcraft the way the food is hot but the plate is not, well not really , I know its all about bombarding the water molecules with somesuch but I find myself not wanting to be in the same room when it`s in use ... just in case,

cooking with microwave oven

cooking with microwave oven

Many Ways for Cooking Eggs

This anthology is a thorough introduction to classic literature for those who have not yet experienced these literary masterworks. For those who have known and loved these works in the past, this is an invitation to reunite with old friends in a fresh new format. From Shakespeare s finesse to Oscar Wilde s wit, this unique collection brings together works as diverse and influential as The Pilgrim s Progress and Othello. As an anthology that invites readers to immerse themselves in the masterpieces of the literary giants, it is must-have addition to any library.

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