70 modos rápidos de preparar sobremesas deliciosas a partir de quase tudo – arroz, trigo, Paneer, Khoya, Iogurte e respire fundo, lentilhas e vegetais!
Settanta modi diversi per preparare in un Lampo deliziosi dessert con tutto: riso, frumento, paneer (formaggio fresco), latte addensato, yogurt e, sbalordite, lenticchie e verdure!
Parveen is passionate about her culture as well as her cuisine, as a wife and mum of three, she is a keen advocate of Indian home cooking as well as a dedicated cookery teacher.
From the Kitchens of Pancho Villa is so much more than a cookbook; it is a collection of recipes, stories, and pictures that share and celebrate a community and authentic Mexican cuisine.
For residents and visitors alike, Food Lovers Guide to Portland is a road map to finding the best of the best in Americas favorite do-it-yourself foodie mecca.
Celebrated chef Jason Wyrick showcases the excitement of Mexican flavors and textures with recipes for traditional and creative tacos you can make at home, featuring your own homemade tortillas, salsas, and condiments.
Internationally-renowned Chef Marisol Murano brings you into a world of deliciously doable small plates and dazzling sights from her work as a destination chef.
Whoopie pies could be declared the official Maine dessert, and many assert that the rotund chocolate confection originated there, although Pennsylvania actually has a an equally strong claim to that honor.
Old recipes, like old friends, are usually most dependable, observes noted author Kenneth Roberts in his pithy introduction to this classic recipe compendium put together by his niece, Marjorie Mosser, in the 1930s.
Compiled by the editors of Alaska Northwest Books, The Alaska Homegrown Cookbook contains the best recipes from dozens of Alaska Northwest cookbooks published over the past forty years.
In this second edition of her acclaimed cookbook, Chef Kirsten Dixon has added new recipes and revised some of her classics to reflect the changes in palate.
The Arabic culinary tradition burst onto the scene in the middle of the tenth century when al-Warraq compiled The Book of Dishes, a culinary treatise containing over 600 recipes.
