Picnic Recipes: 25 Family-Friendly Summer Meals, Snacks and Desserts

PBS
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Celebrate picnic season with PBS Parents’ Kitchen Explorers collection of simple and simply delicious family-friendly recipes. From awesome Asian Noodle Salad to marvelous Marinated Grilled Chicken to famous Four-Ingredient Peanut Butter Cookies, this book’s recipes will be a picnic-pleaser! For more Kitchen Explorers recipes for every season, be sure to visit pbsparents.org.
 
Text and Photographs provided by: Alice Currah, publisher of the popular food blog, SavorySweetLife.com, and author of the cookbook: "SAVORY SWEET LIFE: 100 Delicious Recipes for Every Family Occasion" (William Morrow/Harper Collins June 2012) and Aviva Goldfarb, author and founder of The Six O'Clock Scramble®, a seasonal online weekly menu planner and cookbook (St. Martin's Press, 2006). Her latest cookbook is "SOS! The Six O'Clock Scramble to the Rescue: Earth-Friendly Kid-Pleasing Dinners for Busy Families."
 
PBS Parents is a trusted resource that’s filled with information on child development and early learning. The site features hundreds of family-friendly recipes and easy-to-make crafts, too. It also serves as a window to the world of PBS KIDS, offering access to educational activities inspired by PBS KIDS programs.
 
PBS Parents empowers parents as they prepare their children for success in school – and in life.
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Additional Information

Publisher
PBS
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Published on
Jul 22, 2013
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Pages
74
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ISBN
9781627640053
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Language
English
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Genres
Cooking / General
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Content Protection
This content is DRM protected.
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Available on Android devices
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.
Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods
On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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