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Mr. Food's fun kitchen tips and shortcuts (and recipes, too!) / Art Ginsburg.
Detalles de publicación: New York : W. Morrow, c1995.Edición: First EditionDescripción: xiv, 208 pages : illustrations ; 25 cmTipo de contenido:- text
- unmediated
- volume
- 0688137121
- 0688137105
- Mister Food's fun kitchen tips and shortcuts (and recipes, too!)
- 641.5 20
- TX651 .G56 1995
Contenidos:
Acknowledgement -- Introduction -- Notes from Mr. Food -- You wish you knew this before -- Kitchen basics -- Time and money savers -- Better the second time around -- The Frills -- Index.
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro | Biblioteca de Mayagüez Colección General mb | TX651 .G56 1995 (Navegar estantería(Abre debajo)) | c. 1 | Disponible | 50000003272332 |
Total de reservas: 0
Descripciones mejoradas de Syndetics:
Mr. Food shows how to have fun with salads, potatoes, rice, and veggies, as well as fruit side dishes and cold salads, in this fantastic collection of recipes for wonderful side dishes that complement everything from elegant dinner parties to picnics and tailgate parties.
Includes index.
Acknowledgement -- Introduction -- Notes from Mr. Food -- You wish you knew this before -- Kitchen basics -- Time and money savers -- Better the second time around -- The Frills -- Index.
Reseñas proporcionadas por Syndetics
Publishers Weekly Review
In his newest cookbook, Ginsburg, aka TV's Mr. Food, delivers upbeat, mainstream culinary advice on salads and side dishes, pushing traditional family fare that's updated in technique, convenience and sometimes in name but still draws heavily on the familiarand fat. The nearly 100 recipes feature grains, pastas, fruits and vegetables in readily prepared dishes that don't often require more than six ingredients. Don't look for such exotica as quinoa or bok choyGinsburg sticks to supermarket staples like potatoes, onions, carrots and broccoli. Vegetables, which can be frozen, fresh or canned, are combined with basic pantry condiments such as mayonnaise (Rice and Broccoli Melt), peanut butter (Green Beans Satay) or condensed cream of mushroom soup (Creamy Onions). Most of these side dishes make extensive use of butter, mayonnaise, soup mixes and other ingredients reminiscent of the crushed-Ritz-cracker school of cooking common to old church and community fund-raising cookbooks. (July) (c) Copyright PWxyz, LLC. All rights reservedNotas de autor provistas por Syndetics
Art Ginsburg is an expert chef and syndicated TV show host.