Tag Archives: chile

Les Petits Macarons: Colorful French Confections to Make at Home

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Les Petits Macarons: Colorful French Confections to Make at Home by Kathryn Gordon
English | Oct 4, 2011 | ISBN: 0762442581 | 270 Pages | PDF | 27 MB
Macarons, the stuff of bakers' candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods-French, Swiss, and Italian-plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag.

Les Petits Macarons: Colorful French Confections to Make at Home
Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pate de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door.
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Denver Football Outdoor Cooking and Tailgating Recipes

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Denver Football Outdoor Cooking and Tailgating Recipes: Mile High Main Courses & Side Dishes ~ Manning Up to Meat & Game (Outdoor Cooking and Tailgating ~ American Football Recipes Book 2) by Coach Kaleb ~ Outdoor Grilling and Tailgating Expert
English | Dec 31, 2014 | ASIN: B00RNM62ZK | 97 Pages | EPUB/MOBI/AZW3/PDF (Converted) | 5 MB
In this Cookbook you will find Incredibly Easy Tailgating Recipes for Entertaining, Special Occasions and Delicious Sports and Outdoor Cooking Consider this your Gameday Party Planning Playbook! Recipes which were awarded the Pigskin Seal of Approval by Offensive Linemen and FAN-atics across the League

Denver Football Outdoor Cooking and Tailgating Recipes
Down, Set, HutThese recipes are Rated Easy, COMPLETE with Full Ingredient Lists and Super Simple Instructions. The only thing that could Possibly make these Tailgating Recipes any Better would be a Lombardi Trophy to put the Leftovers in!

Nothing says the Season is HERE like Burgers & Sandwiches, Quick & Easy Appetizers, Poultry & Seafood, Meat & Game and Anything Else we can Get on the Grill!! There is NO Second String for these GameDay Tailgating Recipes! We're Talking FIRST AND TEN Folks!

OVER 30 TAILGATING RECIPES INSIDE INCLUDING:

BBQ Buckin' Jalapeño Cheeseburger

Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze

Pizza Soup

Beer n Brats

Southwestern Barbecued Brisket with Ancho Chile Sauce

ALSO INSIDE:

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"Who Else Wants to Discover Simple Secret Recipes for Mouth Watering, Fall Off The Bone Ribs, Chicken & BBQ Sauce So Tasty You'll Be the Envy of the Neighborhood."

Barbecue Secrets Revealed and FREE TIPS!

Competition BBQ Secrets and Professional Barbecue Recipes!

As Seen On TV ~ Make Your Favorite Restaurant Dishes At Home! Cheesecake Factory, KFC, Olive Garden, PF Chang's, Red Lobster, Chili's

Quick and Easy Fat Burning Recipes

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How To Make Homemade Wine ~ Complete Illustrated Guide

Instant Access to Dozens of Cakes, Cookies and Candies Online Training Videos and Community ~ Stories, Recipes, Pictures and MORE!

100 Healthy Raw Snacks and Treats ~ No Cook Recipes

Complete Paleo Recipe Guide To Eating Healthy

Ultimate Betting Systems – 15 Hidden Secrets/Loopholes Are Revealed! INCLUDING – Sports Betting Loophole That Wins 100% Of The Time!
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Home Cooking with Jean-Georges: My Favorite Simple Recipes

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Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten, Genevieve Ko
English | 2011 | ISBN: 030771795X | 256 pages | EPUB | 26 MB

Home Cooking with Jean-Georges: My Favorite Simple Recipes
Join one of the world's greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges.

Though he helms a worldwide restaurant empire-with locations in New York, Las Vegas, London, Paris, and Shanghai-Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones.

A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known-but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup.

With 100 recipes and 100 color photographs-all taken at his country house-Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires.
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Food Engineering Interfaces

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José Miguel Aguilera, Ricardo Simpson, Jorge Welti-Chanes, "Food Engineering Interfaces"
2011 | pages: 713 | ISBN: 1441974741 | PDF | 8,4 mb

Food Engineering Interfaces
The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.
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