57 Cooking e-Books

365 Foreign Dishes
A Little Cook Book for a Little Girl
Awesome Restaurant Recipes
Barbecue Recipes
Beef Recipes
Betty Crocker's Best Of Baking Recipes
Cajun Recipes
Chinese Recipes
Chocolate And Cocoa Recipes
Click To Cook
Comfort Foods
Cook It Juicy
Cooking By The Book
Creative Homemaking Guide To Casseroles
Crockpot Recipies
Dale Recipe Book
Desserts Of Vitality
E-Cookbooks Recipe Sampler
Every Step In Canning
Favorite Dishes
For Breakfast
Generations Of Recipes
Grill Recipes
Grillmaster- Barbecue Recipes
Hillbilly Hanks Roadkill Recipes
Homebrew Favorites
Hotdog Recipes
Indian Recipes
Italian Recipes
Jamie Oliver's Cookbook
Low-carb Recipe Secrets
Malaysian Recipes
Many Ways For Cooking Eggs
Meals For A Healthy Weight
Mexican Recipes
Native American Health Recipes
Now We're Cooking
One-Pot Meals
Pasta Recipes
Pizzeria Recipes
Prizewinning Recipes
Recipes To Spice Up Your Summer
Salads Recipes
Sauce Recipes
Secret Ingredients
Simple Italian Cookery
Soup Recipes
Starbucks Frappucino
Thanksgiving Recipes
The Belgian Cookbook
The Essential Seafood Cookbook
The Greek Kitchen
The Quilt Inn Country Cookbook
The Ultimate Grilling Guide
The World's Best Burger
Ultimate cheesecakes
Veggies





118 pages | May 1, 2005 | PDF |


A top Australian celebrity chef offers 100 tasty barbeque recipes, with lots of tips on the side, in this saucy volume. Recipes for everything from burgers to kangaroo kebab are included along with plenty of vegetarian options. Offering a multicultural approach to barbeque, steps for making chutneys, marinades, and diverse sauces are featured. What else to say if not that meat is the best thing a man can eat.





283 pages | 2001 | PDF |

The definitive word on sumptuous Scandinavian cooking
Drawing upon her rich knowledge of Scandinavian cuisine and culture, expert chef and veteran writer Beatrice Ojakangas presents a multitude of delicious yet remarkably simple recipes in this cookbook classic, available in paperback for the first time. Scandinavian Feasts features the cuisine of Denmark, Norway, Sweden, and Finland, and it includes menus made up of a bounty of appetizers, drinks, smorgasbord, meats, fish, soups, vegetables, desserts, and baked goods. Easily as engaging as the dishes themselves, each recipe comes with an introduction that explains the cultural importance of the feast and details its seasonal significance.
During the long, dark Scandinavian winter, the meals tend to be hearty and substantial. In Sweden and western Finland, a traditional Thursday lunch consists of a meal of pea soup and pancakes. A typical winter dinner might include Danish crackling roast pork with sugar-browned potatoes topped off with an irresistible ice cream cake. Christmastime gatherings, in particular, are often a chance to celebrate with a cup of hot glogg or Swedish punch. When the winter is finally over, the seemingly endless summer days are savored along with the fresh fruits and vegetables that are hard to find after the short growing season. During the white nights of Sweden and Norway, it is customary to serve a midnight supper after a concert or the theater, while a special occasion such as a baptism or anniversary might call for a feast of dill-stuffed whole salmon followed by kransekake, a beautiful towering ring cake of ground almonds.
No matter what your level of expertise as a cook or where you live, the recipes are easy to use. The ingredients commonly found in most grocery stores and a conversion chart for metric measurements is included. Scandinavian Feasts is sure to delight enthusiasts of Scandinavian culture and lovers of fine food everywhere.

Beatrice Ojakangas is the author of two dozen cookbooks, including The Great Scandinavian Baking Book (1999), also published by the University of Minnesota Press. Her articles have appeared in Bon Appétit, Gourmet, Cooking Light, Cuisine, and Redbook, and she has appeared on television's Baking with Julia Child and Martha Stewart's Living. She lives in Duluth, Minnesota.









73 pages | PDF |

Revised and expanded to include new low-fat recipes.

Vegetarian cooking is nothing new. People in many cultures have enjoyed vegetarian or mostly vegetarian meals for generations. However, vegetarianism is growing in popularity. In modern times, more and more people around the world are recognizing the health benefits of omitting or reducing meat in their diets.
By making good use of a wide range of ingredients, creative seasoning, varied cooking techniques, and recipes from international cuisines, modern cooks are finding that vegetarian cooking offers a wealth of dishes that are versatile and delicious.





Betty Crocker Most Requested Recipes Diabetes

100 pages | PDF |

Every recipe contains carbohydrate choices.


Quick Skillet Meals and Casseroles
Any one of these super-easy, terrific-tasting skillet dishes is bound to become your next family favorite.

Fresh Fish, Poultry and Meat
Flavorful and fast, here are fish and meat dishes tasty enough to have them ask for more and special enough for drop-in guests.

Speedy Soups and Sandwiches
On a cold winter’s night, warm up with speedy soups and sensational sandwiches sure to nourish your body, mind and soul.

Simple Salads and Vegetables
Loaded with color, freshness and nutrients, these stunning salads and very-easy vegetables will tastefully round out your meals.









Grade 5-8-These wonderful series entries will pique the interest of curious young chefs and the adults who assist them in creating the delectable recipes. Revised and expanded, these editions will appeal to the health-conscious as well, as several low-fat and vegetarian recipes have been added. The books open with an introduction to the land and cultural aspects of each cuisine, followed by a discussion of safety measures, cooking utensils and terms, special ingredients, and healthy cooking tips. A discussion of the "table" comes next, followed by more than a dozen recipes for various meals and occasions, including holiday and festival fare. Christian also describes a Spanish market and her experience of sharing a simple supper with a shepherd. Weston emphasizes the role of fresh foods such as wild plants, vegetables, and fish in Japanese cooking. It is apparent that, in this culture, food selection, cooking, and presentation are considered an art. The books are well designed, attractively arranged, and have lots of color photos. Recipe names are in English with the Spanish or Japanese equivalents next to them. Tasteful titles that will be popular and useful.





An introduction to the cooking of Thailand including such recipes as lemon chicken soup, satay, and Thai egg rolls. Also includes information on the history, geography, customs, and people of Thailand.





An introduction to the cooking of Austria including such traditional recipes as Wiener schnitzel, potato noodles, and Sacher cake. Also includes information on the geography, customs, and people of this European country.

Oyster Recipes - Cook Book

This cookbook has recipes developed by Mississippi State University researchers, Dr. Linda Andrews and Dr. Patti Coggins. Theirs is a fitting tribute to the gem of the Gulf of Mexico seafood industry, the Mississippi Oyster. This southern delicacy is not only tasty, but nutritious too. One serving of oysters can provide over 500% of the daily requirements for vitamin B12 and more than 200% of one? daily zinc needs. It can surely satisfy the protein needs of the family. These recipes were developed as part of the project ??ntegrated Oyster Market Research, Product Development and Evaluation, Promotion, and Consumer Education Program for the Gulf of Mexico? Oyster Industry? a collaborative effort through the Gulf and South Atlantic States Fisheries Foundation, Inc., to increase consumer awareness, consumption and sales of oyster products. Most of this cookbook will introduce you to new recipes and enhance your pleasure in eating oysters.

I hope you enjoy these new oyster recipes. Ruth Alviola Posadas, Project Team Leader Mississippi Department of Marine Resources Many chefs in the south will tell you that seafood is versatile and wonderful. Cooking seafood is such a thrill because you can do it so many ways ?boil it, char-grill it, fry it, bake it, smoke it or shish-kabob it. However you choose to cook your seafood, especially oysters, it? certain to be a real treat.






If you were to travel through Turkey, sampling food along the way, you would be savoring a unique and rich cuisine that has been ranked among some of the best cooking in the world.





Emeril is probably the best-known food personality in America today, and in this latest offering, he draws on the signature dishes of his eight (soon to be nine) restaurants and their chefs to provide a cookbook sure to please his legions of fans. Spreading his philosophy and history in the introduction, he entreats the user not to be put off by the complexity of many of the recipes, but to use the components and mix and match the dishes. The first chapter, "Basics," contains the building blocks of many of the dishes, ranging from the customary stocks to Hard Boiled Eggs and Roast Duck. Subsequent chapters are structured in the usual manner ranging from appetizers and first courses through desserts. Each dish is attributed to its restaurant or chef and results in a range of styles and inspirations. Some knowledge and skill is required (more, perhaps than in his previous books): there's the Warm Watercress Salad with Stir Fried Beef and Kimchee, where the Kimchee is made 24 hours in advance, as well as the Roasted Atlantic Salmon with Herbed Potato Cakes, Granny Smith Apple Butter, Citrus Fennel Salad, and Salmon Roe. It is within these components that the real strength of the book lies, where dressings, sides and garnishes add polish and sophistication that inspire the home cook to greater heights and confidence.





Cooking the Italian way

Grade 5-9-This appealing title for beginning cooks has been revised to include vegetarian recipes and low-fat suggestions in addition to pasta and pizza. The introductory section also has been expanded-it covers the land and its people, regional foods, holidays and festivals, and the market. The next section covers safety suggestions, utensils needed, cooking terms, ingredients, healthy-cooking tips, and a metric conversion chart. The remainder of the book is devoted to recipes, which are divided into dinner, supper, and holiday and festival food. Recipes for risotto, Bisignano spinach, bruschetta, and ossi dei morti (dead bone cookies) are among the 19 offerings. Full-page color photos of the food inspire novices to try their hands in the kitchen. The recipes have simple step-by-step instructions and some call for packaged items (hot cross buns uses refrigerator crescent rolls). Substitutions are suggested if the Italian ingredients are not available. For example, Bisignano recommends using long grain rice if arborio can't be found. A good offering for multicultural events that include food.





Grade 5-8-These wonderful series entries will pique the interest of curious young chefs and the adults who assist them in creating the delectable recipes. Revised and expanded, these editions will appeal to the health-conscious as well, as several low-fat and vegetarian recipes have been added. The books open with an introduction to the land and cultural aspects of each cuisine, followed by a discussion of safety measures, cooking utensils and terms, special ingredients, and healthy cooking tips. A discussion of the "table" comes next, followed by more than a dozen recipes for various meals and occasions, including holiday and festival fare. Christian also describes a Spanish market and her experience of sharing a simple supper with a shepherd. Weston emphasizes the role of fresh foods such as wild plants, vegetables, and fish in Japanese cooking. It is apparent that, in this culture, food selection, cooking, and presentation are considered an art. The books are well designed, attractively arranged, and have lots of color photos. Recipe names are in English with the Spanish or Japanese equivalents next to them. Tasteful titles that will be popular and useful.An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks.





Grade 5-8-Three attractive titles in an extensively revised series. In each volume, the front matter comprises close to half the book. Geography, history, holidays and festivals, typical ingredients, and sample menus are all covered. Safety tips are also included (with no mention of adult supervision), as are tips for healthful cooking. Each book presents about 20 recipes, mostly focusing on lunch, dinner, and holiday foods. A number of recipes are vegetarian, and several seem to be low in fat (although nutrition information is not included). Skills needed cover a fairly large range, from easy to difficult, such as working with phyllo dough (Greek) or making yeast bread (Norwegian). The narrative pieces are smoothly written and offer some interesting tidbits. The authors are either natives or have some family connection to the country under discussion. The pages are a warm buff color, and the design allows plenty of space on the page for the text and the nicely reproduced color photos. All in all, these are good resources for reports and for older kids who want to add something new to their cooking for family or friends.Recipes for authentic Greek foods such as dolmades, baklava, and spinach pie, plus several other recipes for main dishes, appetizers, and desserts.

Easy-to-follow recipes. DELICIOUS and not "out-of-the-ordinary" ingredients (except the noodles for chap-chae). I just visit my local Oriental Foods Korean store and pick up the needed things. I find the recipes simple and not too time-consuming, either. I have tried many Korean cookbooks, and like this one THE BEST.






An introduction to the cooking of Lebanon featuring such traditional recipes as Kabobs, hummus and tahini dip, chard and yogurt soup, and cracked wheat pilaf. Also includes information on the history, geography, customs and people of this Middle Eastern country.

Grade 5-8-These three titles are, for the most part, worthy successors to the originals. (Cooking the East African Way was originally called Cooking the African Way [Lerner, 1988].) Each well-organized and well-written book now has a greater emphasis on low-fat and vegetarian recipes. An introductory section contains information on the culture, geography, food, holidays, and festivals of the country or region. This is followed by safety tips; glossaries of cooking utensils, terms, and special ingredients; healthy and low-fat cooking tips; and a metric conversion chart. A short discussion on eating customs is followed by sample menus complete with shopping lists. The clearly written recipes that follow are organized by type of meal. Brief introductory notes, suggestions for substitute ingredients, and cooking tips are included in many of the recipes. Preparation time and serving size are indicated. The books are visually appealing with many full-page, full-color photographs (frequently adjacent to the recipes they refer to). A couple of minor quibbles are the lack of pronunciation guides (present in the previous editions) and the lack of a nutritional breakdown for each recipe. Carole L. Albyn and Lois S. Webb's The Multicultural Cookbook for Students (Oryx, 1993) would be a good companion to any of these volumes. Fran Osseo-Asare's A Good Soup Attracts Chairs (Pelican, 1993; o.p.) introduces West African cuisine. These new titles will be useful for cultural and heritage school projects as well as fun reads for intermediate cooks.






Introduces the cooking and food habits of the Soviet Union, including such recipes as borscht, chicken kiev, and beef stroganoff, provides brief information on the geography and history of the country.





Introduces the history, land, and food of the countries of South America, and includes recipes for such dishes as black bean casserole from Brazil, beef soup from Argentina, and almond meringue from Chile.

An introduction to the cooking of Norway, featuring traditional recipes such as fruit soup, Christmas bread, and rice pudding. Also includes a typical menu for breakfast, lunch, and dinner and several dishes from other Scandinavian countries.
Three attractive titles in an extensively revised series. In each volume, the front matter comprises close to half the book. Geography, history, holidays and festivals, typical ingredients, and sample menus are all covered. Safety tips are also included (with no mention of adult supervision), as are tips for healthful cooking. Each book presents about 20 recipes, mostly focusing on lunch, dinner, and holiday foods. A number of recipes are vegetarian, and several seem to be low in fat (although nutrition information is not included). Skills needed cover a fairly large range, from easy to difficult, such as working with phyllo dough (Greek) or making yeast bread (Norwegian). The narrative pieces are smoothly written and offer some interesting tidbits. The authors are either natives or have some family connection to the country under discussion. The pages are a warm buff color, and the design allows plenty of space on the page for the text and the nicely reproduced color photos. All in all, these are good resources for reports and for older kids who want to add something new to their cooking for family or friends.






Cajun Cuisine is a carefully selected compilation of totally authentic cajun recipes screened by several career cajun home economists for authenticity and quality. It was compiled by W. Thomas Angers, a member of a second generation Louisiana publishing family. The introduction was written by Marie Louise Comeaux, the worlds leading authority on cajun cuisine, and contains critical information on the origins and component parts of authentic cajun food.

The title includes Louisiana classics including gumbos, jambalayas, bisques, fricassees, etoufees, sauce piquantes, wild game, seafood and much more.
An extraordinary effort was made to identify and publish truly authentic and tasty cajun recipes so the world would know the real thing.
The magic and mystique behind Lousiana's Cajun (or Acadian) cuisine are completely revealed in this collection of recipes from the heart of Cajun Country: the bayous of southern Lousiana. In her introduction to Cajun Cuisine, third-generation Acadian Marie Louise Comeaux Manuel writes, "Acadian (Cajun) Cuisine is a recipe in itself. For ingredients, take the classical French cuisine, combine it with Spanish classical cuisine, blend well, take herbs and spices from France and Spain and sometimes couple with seasoning learned from the Choctaws and Chickasaws. Then be sure to add the ingenuity, the creativity and the keen taste of the refugee Acadians.... Now, add the exotic taste and magic seasoning of the African cook. Voila! This is Acadian cuisine."

The differences between Cajun and Creole cuisines are explained (the Creole cuisine of New Orleans is fattier and more highly seasoned), then the home cook is treated to more than 200 recipes, from breakfast to dessert, designed to bring forth the bayou.Favorites such as fried okra and Maque Choux are represented, as well as 11 different gumbos (even one with squirrel!) and seven recipes for Jambalaya. There's a recipe for Alligator Stew, plus two ways to prepare frog legs, and the book closes with a generous dessert section, which naturally includes Pecan Pralines and Tarte á la Bouillie, a classic Cajun custard pie. The recipes are simple and straightforward and have clearly been tested in homes for the past couple of centuries--no processors or microwaves need apply; all you need is a sharp knife and a big iron pan. Put some Zydeco music on the stereo, fry up some oysters, and let the good times roll!






Chefs, caterers, and managers from every corner of the foodservice industry are feeling the increasing demand for attractive, appetizing, and creative vegetarian dishes. In Professional Vegetarian Cooking, award-winning chef Ken Bergeron provides all of the information needed to create sumptuous meatless dishes that will impress and delight even the most demanding vegetarians and keep them coming back for more. Professional Vegetarian Cooking is filled with dynamic ideas for building flavor using vegetable stocks, herbs, spices, and oils. Using traditional cooking techniques, this book provides step-by-step instructions on how to create peerless vegetarian dishes that are delicious and visually attractive, from savory soups and elegant entrées to sensational side dishes and delightful desserts. This comprehensive resource provides,

* 200 recipes for incomparable vegetarian dishes using common and uncommon ingredients
* Ideas and inspiration for creating new and interesting dishes
* Helpful tips on making the transition to vegetarian cooking
* A list of the best sources for purveyors and mail-order products

The rapidly growing market for vegetarian cuisine offers enormous opportunities to those who make the effort to understand and please the discriminating vegetarian palate. Professional Vegetarian Cooking is the ideal starting point on the path to achieving that goal. It is also a boundless source of information and inspiration for serious epicureans who are interested in vegetarian cooking.

An introduction to the cooking of Israel including such traditional recipes as cheese blintzes, turkey schnitzel, felafel in pita, and poppyseed cake. Also includes information on the geography, customs, and people of the middle eastern country.

thx allot 4 this great book