50 Delicious Recipes with Coconut Oil: From delicious Salads and Potato Dishes to tasty meals with Beans - measurements in grams

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  • Vegan Kofte
  • Vegan Burger
  • Garbanzo Beans and Couscous with Swiss Chard
  • Garbanzo Curry
  • Peas with Turnips Mix
  • Potato-Bean-Curry
  • Creamy Alfredo
  • Tomato-Parsley-Sauce with Potatoes
  • Garlic-Avocado-Tacos
  • Vegan Style Shepherd's Pie
  • Tempeh Sandwiches
  • Vegan Pasta with Nuts
  • Zucchini Mediterranean Style
  • Pumpkin-Apple-Curry with Lentils and Tomatoes
  • Garlic-Ginger-Tofu
  • Lentils with Oven Potatoes
  • White Beans and Chard
  • Miso Soup with Cabbage
  • Chinese Porridge
  • Macaroni Vegan Style
  • Noodles with Tahini
  • Tomato-Balsamic-Mix with Couscous
  • Tempeh Fajitas
  • Kale-Lentil-Onion-Pasta
  • Teriyaki Tofu with Pineapple and Rice
  • Spice Sauce on Tofu
  • Almond-Quinoa-Salad
  • Vegan Chili
  • Marrakesh Stew
  • Cashew-Potato-Beans-Chowder
  • Polenta with Tofu and Beans
  • Coconut Rice Stir Fryed Style
  • Sesame Tofu with Broccoli
  • Stuffed Sweet Potatoes
  • Tofu Kebabs with Cilantro Dressing
  • Amaranth-Basmati-Salad
  • Barley Greens Pesto
  • Cajun Style Tempeh
  • Celery-Root-Soup
  • Bulgur-Garbanzo-Cakes with Avocado
  • Vegan Paella
  • Hot Edamame-Quinoa-Mix
  • Avocado Pasta Mix
  • Quinoa Pilaf
  • Broccoli Quiche
  • Baked Lentils with Rice
  • Black Bean Quesadillas
  • Stuffed Bell Pepper
  • Couscous with Olives and Tomatoes
  • Carrot Soup Curry Style
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Published on
Sep 6, 2018
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Cooking / General
Self-Help / General
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Recipes: Vegan Paella Salsa Swordfish Spicy Halibut Fish Steaks Spicy Quinoa with Edamame Pork Chops with Raspberry Coconut Sauce Pineapple Coconut Tenders Pan Grilled Burritos Edamame and Sweet Potato Coconut Hash Sage Coconut Pork Tenderloins Mango-Coconut Chicken Wraps Thai Halibut with Coconut-Curry Thai Chicken-Coconut Soup Granola Bars Baked Avocado Eggs Baked Beans Roasted Vegetables with Cheesy Polenta Ceylonese Coconut Cashew Chicken Coconut, Ginger, and Currant Rice Pumpkin-Apple Curry with Lentils Garlic-Ginger Tofu Baked Potato with Lentils Vegan Mac and No-Cheese Soba Noodles with Spicy Tahini Spicy Potato Quinoa Chard Pilaf Tofu Broccoli Lentil and Veggie Grilled Tomato-Balsamic Veggies Tempeh Fajitas Lentil, Kale, and Red Onion Pasta Teriyaki Tofu with Pineapple Tofu and Red Bell Peppers with Spicy Peanut Sauce Spicy Grilled Shrimps Grilled Portobello Mushrooms Zucchini Crisps Baked Broccoli Toasted Almond and Quinoa Salad Vegan Chili One-Pot Marrakesh Crispy Sesame Tofu and Broccoli Tofu Kebabs with Cilantro Dressing Four-Grain Vegan Salad Barley with Winter Greens Pesto Cajun Style Tempeh Po' Boy Garbanzo Cakes with Mashed Avocado Avocado Pasta with Blackened Veggies Black-eyed Peas with Collard Greens and Turnips Vegan Black Bean Quesadillas Taco pizza Sweet Potato, Goat Cheese and Kale Pizza Paleo Pizza Marinara Chicken Tikka Masala Pizza Raw Vegan Pizza with spinach, pesto and vegetables Quinoa Pizza Vegan Lahmajun- Turkish Pizza Raw Vegan Pizza with red pepper flax crust Caramelized Vegan Onion Tart with Olives Coconut Pork Medallions Coconut Peach BBQ Pork Chops Coco Butter Brisket Hawaiian Harvest Chops Sausage Hawaiian Pizza Coconut Grilled Shrimp Garlic Coconut Prime Rib Firecracker Coconut Grilled Alaska Salmon White Zucchini Pizza Mushroom, Eggplant, Pesto and Tofu Pizza Tomato Risotta Tofu steaks with mushroom Maple Chicken Grilled Lamb Grilled Prosciutto Peach Salad Sweet Potato with Kale Salad Westernized Scrambled Eggs Garlic and Herb Shrimp Shepherd's Pie White Beans and Chorizo on Baked Cod Bacon Wrapped Chicken Spicy Chicken Tenders Chicken Lasagna Caramelised omelette rolls Bacon Breakfast Pizzas Lasagna with Quinoa
Recipes: Couscous with Rosemary and Wine Flavour Mexican Style Couscous with Pineapple Chunks Crabs with Couscous Couscous Middle Eastern Style Couscous Tagine with Aubergine Mexican Style Couscous Almonds with Raisins and Couscous Aspargus-Mint-Couscous Mix Chicken Broth Flavoured Couscous with Feta Stir Fryed Chicken with Couscous Couscous with Beans and Vinegar Couscous Bowl with Almonds Couscous Muffins Couscous with Squash and Beans Couscous with Almonds and Tomatoes Feta with Olives and Couscous Quinoa-Couscous-Mix Boiled Couscous with Aspargus Greek Style Couscous with Feta Chicken Breast with Couscous and Zucchini Couscous with Curry and Raisins Spicy Chicken with Carrots and Couscous Couscous with Feta and Shrimps Pepper-Lemon-Couscous-Mix Cucumber-Lemon-Couscous Mix Pork Chops with Mushrooms and Couscous Couscous Breakfast Meal Cherry Tomatoes Decorated Couscous Mango Flavoured Couscous Salmon Cake with Couscous Apricots-Dates-Couscous-Mix Peppered Couscous with Mushrooms Couscous with Capers and Chicken Couscous with Mushrooms and Tempeh Harissa-Carrots-Flavoured Chicken with Couscous Cheesy Couscous Couscous with Mozarella and Tomatoes Broccoli-Ham-Mix with Couscous Couscous Bowl with Feta and Jalapeno Kale-Parmesan-Mix with stir fryed Beans and Couscous Savory with Parsley and Couscous Bacon-Flavoured Couscous with Carrots and Curry Hot Couscous Salad Couscous with Honey and Rutabaga Couscous Soup with Beans and Squash Couscous Tabbouleh with Feta Chives-Cheddar-Couscous-Mix Chicken Breast on Couscous with Corn Baked Pork with Couscous Couscous with Scallops Lentils-Feta-Cranberries-Couscous-Mix Mandarine-Flavoured Couscous
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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