Betty Crocker's Bisquick Cookbook
Author: Betty Crocker Editors
The 150 best Bisquick recipes, collected for the first time. Introduced in 1930, Bisquick quickly became a kitchen staple - a convenient shortcut to great-tasting biscuits, pancakes, waffles, cobblers, and other baked treats. In fact, it's now found in more than half of American kitchens. For the last 70 years, Betty Crocker has been refining Bisquick recipes as well as creating new recipes that reflect current tastes. Now, the best Bisquick recipes are all collected here in one great book. No more shuffling through loose clippings, just turn to that favorite recipe! You will find:
- A full-color photograph of every recipe
- Step-by-step illustrated instructions for such classics as waffles, biscuits and strawberry shortcake
- Concealed wiro binding that allows the book to open flat for convenient cooking
- All-time favorite Bisquick recipes flagged
- Individual chapters on low-fat recipes and kid-friendly recipes
- High-altitude directions with every recipe
Books about economics: Business Ethics and Ethical Business or Law and Social Norms
Chinese Cooking For Dummies
Author: Martin Yan
TV chef Martin Yan demystifies the art of Chinese cooking! In this cookbook from the bestselling cookbook author and star of PBS-TV's Yan Can Cook, Martin Yan puts a contemporary spin on traditional Chinese cuisine for today's home cooks. Chock-full of tips on ingredients, cookware, and techniques, this basic handbook shows how to cleave vegetables with precision, stir-fry like a pro, and prepare a full menu with ease. In this fun and friendly cookbook, you will find:
- 100 taste-tested recipes, including classic dishes, regional specialties, and modern adaptations
- Easy-to-understand instructions for cooking with or without a wok, as well as other techniques such as steaming
- Step-by-step line drawings that illustrate the foods and techniques essential to Chinese cooking
- Boxed features on Chinese customs and culture
- Shopping guidelines for ingredients and tools
About the Author:
Martin Yan (Foster City, California) is the winner of the James Beard Award for Best Television Cooking Show and Best Television Journalism and the author of several bestselling cookbooks on Asian cuisine, including The Yan Can Cook Cookbook.
Table of Contents:
Introduction.PART I: What Is Chinese Cooking?
Chapter 1: How to Think Like a Chinese Chef.
Chapter 2: A Wok Through China's Amazing Culinary Regions.
PART II: Where to Begin?
Chapter 3: Tools of the Trade.
Chapter 4: The Chinese Pantry and Refrigerator.
Chapter 5: Common Chinese Cooking Techniques.
Chapter 6: Edible Artistry: Garnishes to Prettily Your Plate.
PART III: The Recipes.
Chapter 7: Saucy Sauces and Dips.
Chapter 8: Delectable Morsels: Appetizers, Snacks, and Salads.
Chapter 9: Broth, Bones, and a Barrel of Soup.
Chapter 10: Swimming with the Best of Them: Seafood.
Chapter 11: Crying Fowl: Poultry Recipes.
Chapter 12: Moo-ve In and Pig Out, My Little Lambs: Beef, Pork, and Lamb.
Chapter 13: Healthy Tofu and Eggscellent Ideas.
Chapter 14: The Green Revolution: Cooking Vegetables the Chinese Way.
Chapter 15: Rice Bowls and Oodles of Noodles.
Chapter 16: Sweet Sensations.
Chapter 17: Bringing It All Together: Full-Fledged Chinese Meals.
PART IV: The Part of Tens.
Chapter 18: Almost Ten Tips for Enjoying the Chinese Restaurant Experience.
Chapter 19: Ten Commandments: Secrets to Your Success.
Chapter 20: Ten Martin-Tested Resources for Chinese Cuisine and Culture.
Chapter 21: Drink Up: Ten Tips for Drinking Tea and Wine with Chinese Food.
Index.
Book Registration Information.
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