A New Way to Cook

Sally Schneider was tired of doing what we all do—separating foods into "good" and "bad," into those we crave but can't have and those we can eat freely but don't especially want—so she created A New Way To Cook.

A New Way to Cook

A New Way to Cook

A guide to healthy eating the includes more than six hundred recipes for classic dishes and hundreds of techniques for preparing food in a nutritional way.

More Books:

A New Way to Cook
Language: en
Pages: 756
Authors: Sally Schneider
Categories: Cooking
Type: BOOK - Published: 2003-10-15 - Publisher: Artisan Books

Sally Schneider was tired of doing what we all do—separating foods into "good" and "bad," into those we crave but can't have and those we can eat freely but don't especially want—so she created A New Way To Cook. Her book is nothing short of revolutionary, a redefinition of healthy
Cooking Light Complete Cookbook
Language: en
Pages: 640
Authors: Editors of Cooking Light Magazine
Categories: Cooking
Type: BOOK - Published: 2010-09-14 - Publisher: Oxmoor House

From America's favorite cooking magazine comes an amazing collection of recipes and proven cooking advice. In this easy-to-use, quick-access format, you'll find: 1,200+ delicious recipes, each with prep and cook times and nutrition information 500+ time-saving tips and techniques 600+ mouthwatering photos 140+ menus for everyday and special occasions 120+
Home Cooked
Language: en
Pages: 304
Authors: Anya Fernald, Jessica Battilana
Categories: Cooking
Type: BOOK - Published: 2016-04-05 - Publisher: Ten Speed Press

A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co. Anya Fernald’s approach
Pressure Cooking
Language: en
Pages: 199
Authors: Australian Women's Weekly Staff
Categories: Pressure cooking
Type: BOOK - Published: 2011 - Publisher: Australian Women's Weekly

The pressure cooker is back - our grandmothers used it often, but modern cooks have just rediscovered this amazing kitchen appliance. A soup or stew that would normally take 2 hours to cook will be tender and delicious is just 40 minutes. Whole pieces of meat such as corned beef
Charcoal
Language: en
Pages: 256
Authors: Josiah Citrin, Joann Cianciulli
Categories: Cooking
Type: BOOK - Published: 2019-05-14 - Publisher: Penguin

California-cool grilling wisdom from one of the most renowned chefs in Los Angeles. Josiah Citrin is one of the biggest names in the L.A. food world and his restaurant, Mélisse, is a temple for fine dining. But his hot new restaurant, Charcoal Venice, is devoted to the kind of cooking

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