Since 1926, Pelican Publishing Company has been committed to publishing books of quality and permanence that enrich the lives of those who read them.
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Featuring 13 gluten-free recipes along with classic cookies interpreted with flours from their regions of origin, Luane Kohnke’s newest cookbook is a delightful addition to any kitchen!
More than just a volume of recipes, The Ballymaloe Bread Book demonstrates basic principles and useful techniques, so at-home bakers can experiment and expand their repertoire with confidence. Paperback.
Baking has become a lifetime love for cookbook author Linda J. Amendt, and her passion for competitions has led her to win countless awards for her delectable culinary creations. This collection of blue-ribbon-winning recipes also features information on all aspects of baking, including ingredients, equipment, techniques, basic how-to’s, and even advice for those interested in entering a food competition.
Written by award-winning chef, culinary instructor, food columnist, and bakery director Bev Shaffer, this tasted-and-tested collection spans the brownie spectrum. In addition to a history of brownies, baking basics, and useful information on chocolate, the recipes collected here include everything from classics like Deluxe Brownies with Caramel Sauce and Swirled Brownies to more adventuresome suggestions like Raspberry-Mascarpone-Filled Brownies, Kahlua Brownies, Macadamia-Nut White Brownies, Cappuccino Brownies, and much more.
Cooking in a convection oven yields cakes, pies, and homemade breads that are consistently lighter and more flavorful; meat and poultry that are brown and sizzling while remaining tender and juicy; and casseroles and vegetables that are cooked to perfection every time. Convection oven cooking promises all this, plus it is safe, simple, economical, and convenient.
Cooking in a convection oven yields cakes, pies, and homemade breads that are consistently lighter and more flavorful; meat and poultry that are brown and sizzling while remaining tender and juicy; and casseroles and vegetables that are cooked to perfection every time. Convection oven cooking promises all this, plus it is safe, simple, economical, and convenient. This is the ePub/eBook version of this title. This is not the print edition.
A basic book that addresses more than five hundred common cooking problems, The Cook’s Problem Solver is organized to help chefs find solutions to cooking problems quickly and easily. Learn simple tricks to avoid dry biscuits, thin custards, soggy cakes, sticky rice, wilted lettuce, and curdled cream soups. Breads, cakes, and puddings will come out right every time whether they're made in a conventional or microwave oven.
Darina Allen runs the world-renowned cooking school at Ballymaloe, Ireland, with her husband, Chef Allen. Winner of the 2001 Veuve Clicquot Irish Businesswoman of the Year Award, Darina Allen lectures and travels extensively. She is also Ireland’s most famous cooking-show host, having presented nine series of her program, Simply Delicious, on television around the world. As a cookbook writer, Darina Allen has won the Langhe Ceretto-SEI Prize and was short-listed for the IACP Julia Child Awards. Other Pelican books that celebrate the cuisine of Ballymaloe are A Simply Delicious Irish Christmas by Darina Allen and The Ballymaloe Bread Book (pb original) by Chef Allen.
For the more than twenty million Americans who have diabetes, decadent desserts and other sweet luxuries are no longer off limits. Using a number of substitution techniques to lower the carbohydrate and calorie counts in her recipes, pastry chef and diabetic Stacey Harris has transformed more than two hundred desserts into delicious, diabetic-friendly delights.
Home style family meals are easier to make and just as delicious when prepared in a microwave instead of a conventional oven. With dozens of helpful hints and hundreds of easy to follow recipes, author Carolyn Kruse encourages home cooks to make the best use of their microwaves. Paperback.
Saving time and money at the grocery store is simple. With this innovative book of food and nonfood mixes (from egg pasta to laundry detergent), Charlette Carollo shows shoppers how to get more by buying less. Using basic ingredients, anyone can transform ordinary kitchen components into brand-name quality items at a fraction of the regular cost.
This is the ePub/eBook version of this title. This is not the print edition.
For years, visitors to Chicagoland farmers’ markets have counted on Jamlady’s impressive selection of jams and jellies to add excitement to meals. This cookbook puts a dazzling array of foods often thought of as mere condiments front and center, within reach of even those home cooks with basic skills, limited time, and access to simple ingredients.
Fast, easy, and economical, the recipes in Microwave Cooking for One are ideal for individuals, whether they live alone or share busy modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy cleanup. Paperback.
Fast, easy, and economical, the recipes in Microwave Cooking for One are ideal for individuals, whether they live alone or share busy modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy clean-up. Spiral Bound.
More than just a cookbook, this encyclopedic guide seeks to teach methods of applying the many concepts of cooking to our everyday lives. From pickles and relishes to chutneys and sauces, the process of food preservation is thoroughly demonstrated.
Goat cheese, rosemary, mango, chocolate, and chai tea—what do these diverse flavors have in common? They are all ingredients in some of the most unique and delicious cookie recipes to be found anywhere. Author and cookie baker extraordinaire Luane Kohnke provides detailed instructions for more than forty of her original cookie recipes to suit even the most refined palate. Each is captured in mouth watering images by talented photographer John Uher.
Distinguished by hints of cardamom, cinnamon, nutmeg, and orange peel, these sweet yeast breads, berry-studded tarts, and nutty pastries offer the most memorable flavors of Scandinavian cuisine. Gorgeously photographed, the authentic recipes range from hearty and wholesome Scandinavian Rye Bread, Swedish Lucia Buns, and Mini Princess Cakes to the traditional and venturesome Danish Aebleskiver, Norwegian Fattigmann, and Sandbakkels.