The Good Cook's Book of Salt and Pepper : 135 Perfectly Seasoned Recipes NEW

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Standort: Oak Park, Illinois, USA
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eBay-Artikelnr.:254807484050
Zuletzt aktualisiert am 15. Feb. 2022 07:25:06 MEZAlle Änderungen ansehenAlle Änderungen ansehen

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Artikelzustand
Neu: Neues, ungelesenes, ungebrauchtes Buch in makellosem Zustand ohne fehlende oder beschädigte ...
Type
Cookbook
Weight
2.15 lbs
Subjects
Food & Drink
Binding
Hardcover
Product Group
Book
Special Attributes
Dust Jacket
ISBN
9781629145761
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Skyhorse Publishing Company, Incorporated
ISBN-10
1629145769
ISBN-13
9781629145761
eBay Product ID (ePID)
201717918

Product Key Features

Book Title
Good Cook's Book of Salt and Pepper : Achieving Seasoned Delight, with more than 150 Recipes
Number of Pages
440 Pages
Language
English
Publication Year
2015
Topic
Specific Ingredients / Herbs, Spices, Condiments, Specific Ingredients / Vegetables, History, Courses & Dishes / General, Chemistry / Inorganic
Illustrator
Yes
Genre
Cooking, Science
Author
Michele Anna Jordan
Format
Hardcover

Dimensions

Item Height
1.4 in
Item Weight
34.5 Oz
Item Length
8 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
TitleLeading
The
Dewey Decimal
641.4
Synopsis
"It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients--one essential to life, the other the flavor of almost everything we eat. . . . A book like Ms. Jordan's is long overdue." --James Peterson Salt is indispensable. Pepper is superfluous. Michelle Anna Jordan guides you through this cookbook where "saltandpepper" is a one-word dictionary term in her kitchen vocabulary. You'll learn all there is to know about salt and pepper, even so far as to where and how they grow. This exquisite cookbook will go over the necessities of salt, and the luxury of pepper via 135 seasoned recipes. Serve your friends, family, and party guests with delicious recipes and first-hand facts behind the science of one of the culinary world's dynamic duos., "It amazes me that so little has been written about the two foods we eat most often. Here is a book that tells us about these two ingredients--one essential to life, the other the flavor of almost everything we eat. . . . A book like Ms. Jordan's is long overdue." --James Peterson Salt is indispensable. Pepper is superfluous. Michelle Anna Jordan guides you through this cookbook where "saltandpepper" is a one-word dictionary term in her kitchen vocabulary. You'll learn all there is to know about salt and pepper, even so far as to where and how they grow. This exquisite cookbook will go over the necessities of salt, and the luxury of pepper via 135 seasoned recipes. Serve your friends, family, and party guests with delicious recipes and first-hand facts behind the science of one of the culinary world's dynamic duos. The Good Cook's Book of Salt and Pepper separates itself from other competitors by offering scientific facts, a healthier exposure to salt and pepper, and some interesting worldwide trivia. Did you know that India produces the leading amount of pepper and that the United States is its largest consumer? Did you know that shrimp and small crustaceans cooked with spices are common throughout Asia and South America? And that salt is an essential ingredient in coaxing out the flavor of nearly all grains? Recipes in this book include: Au poivre rouge steak Three-peppercorn bread Roast pork with black pepper Seafood roated with rock salt Pepper-crusted pizza with porcini, fontina, and sage Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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