50 Recipes with Apples: From snacks to desserts and tasty main dishes - measurements in grams

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  • Apple Glaze for Ham
  • Apple Spread
  • Apple Brine
  • Sliced Tart Apples with Cinnamon
  • Apple Dumplings
  • Apple Pie American Style
  • Walnut-Apple Cookies
  • Crunchy Apples
  • Chocolate Chips Flavoured Apples
  • Baked Apples
  • Delicious Apple Pastries
  • Apple Stuffing with Thyme and Rosemary
  • Apple Butter
  • Simple Apple Pie
  • Apple Muffins with Pumpkin
  • Easy Apple Beverage
  • Quick Apple Crisp
  • Apple Bread
  • Apple Dessert with Tortillas
  • Quick Apple Snack
  • Apple Pie Minis
  • Quick Apple Snack
  • Milky Apple Dessert
  • Apple Brownies
  • Apple Cake with Walnuts
  • Apple Cobbler
  • Alternative Apple Cobbler
  • Apple Cake with Lemon Juice and Cinnamon
  • Apple Casserole
  • Apple Salad
  • Raisin-Apple Salad
  • Apple Slaw
  • Stuffed Chicken Breast with Apples
  • Pork Chops with Apple
  • Apple Cookies with Pecans
  • Apple-Oat-Crisp
  • Apple-Vanilla-Dessert
  • Sweet Dip for Apples
  • Apple Treat
  • Apple Treat Chocolate Style
  • Fried Maple Apples
  • Apple Cookies with Walnuts
  • Apple Dessert with Blueberries
  • Walnuts flavoured Apple Snack
  • Apple Soup
  • Apple Pancakes
  • Apple Mash
  • Honeycrisp Apple Dessert
  • Celery-Apple Juice
  • Brown Sugar Flavoured Apple Treat
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3 total

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Published on
Sep 6, 2018
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Cooking / General
Self-Help / General
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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.
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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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