Easy Gourmet Recipes for the Frugal Cook: Mikey Likes It!

Michael Burwen
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This book contains 219 gourmet recipes culled from well over 1000 that were collected over 40 years by Michael Burwen, an accomplished amateur chef. All of the recipes are easy to make and most are low cost. Although the recipes have roots in many international cuisines, they will all appeal to the average palate and call for ingredients that are readily available in...
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About the author

Cooking has been a long-time hobby. For more than 40 years, I've collected recipes of dishes that I personally love. The sources of these recipes are friends, family, and restaurants from around the world as a result of extensive travel when I was working for a living. Some of the recipes are of my own invention, but most of those sourced from others that I've modified to fit my cooking style or to use ingredients that are readily available in America. Having retired from my professional life, and having nothing better to do, I decided to share a part of my recipe collection with people who like to eat. The result is this book, Mikey Likes It! I hope you do too.
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Additional Information

Publisher
Michael Burwen
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Published on
Aug 31, 2013
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Pages
270
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ISBN
9780615863726
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Language
English
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Genres
Cooking / General
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Content Protection
This content is DRM free.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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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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