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The Good Stuff Cookbook: Over 300 Delicacies to Make at Home by Witty, Helen

by Witty, Helen | HC | Good
Condition:
Good
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ... Read moreabout condition
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eBay item number:194911466677
Last updated on May 25, 2024 05:22:39 EDTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller Notes
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Hardcover
Weight
1 lbs
Product Group
Book
IsTextBook
No
ISBN
9780761108832
Book Title
Good Stuff Cookbook : over 300 Delicacies to Make at Home
Item Length
9.5 in
Publisher
Workman Publishing Company, Incorporated
Publication Year
1997
Type
Textbook
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
1.2 in
Author
Helen Witty
Genre
Cooking
Topic
Specific Ingredients / Herbs, Spices, Condiments, Courses & Dishes / Confectionery, General, Courses & Dishes / Bread, Methods / Canning & Preserving
Item Width
7.7 in
Item Weight
34.1 Oz
Number of Pages
416 Pages

About this product

Product Information

Tastemaker Award-winning author Helen Witty presents "The Good Stuff Cookbook," with more than 300 easy-to-make delicacies that require little kitchencraft.

Product Identifiers

Publisher
Workman Publishing Company, Incorporated
ISBN-10
0761108831
ISBN-13
9780761108832
eBay Product ID (ePID)
750949

Product Key Features

Book Title
Good Stuff Cookbook : over 300 Delicacies to Make at Home
Author
Helen Witty
Format
Hardcover
Language
English
Topic
Specific Ingredients / Herbs, Spices, Condiments, Courses & Dishes / Confectionery, General, Courses & Dishes / Bread, Methods / Canning & Preserving
Publication Year
1997
Type
Textbook
Illustrator
Yes
Genre
Cooking
Number of Pages
416 Pages

Dimensions

Item Length
9.5 in
Item Height
1.2 in
Item Width
7.7 in
Item Weight
34.1 Oz

Additional Product Features

Intended Audience
Trade
Edition Description
Teacher's Edition
Table of Content
CONTENTS THE GOOD STUFF What''s good to eat? One set of notions. CUSTOM CHARCUTERIE Transforming meats and poultry into pate, mousse, confit, hearty spreads, updated sausages, smoked viands, & more. SEAFOOD FEASTING Fisherman''s luck, diner''s pleasure: Seafood sausages & pates; seafood variously dill-cured, potted, salted, marinated, or smoked; salmon pastrami, plus others. SAVORY WHETS-FROM THE VEGETABLE KINGDOM Great starters from fruits of the earth: Caponata, dried tomato tapenade & pesto, deviled or curried nuts, olive tapenade, olivata, potted mushrooms, roasted peppers & tomatoes, & even more. BREAD & BEYOND: HOME BAKING FOR THE JOY OF IT For baking mavens or beginners, two groups of breadstuffs beyond the ordinary: Part I: Bread in Loaves & in Special Shapes A breadmaking primer, plus loaves starring bulgur, Cheddar, sun-dried tomatoes, or semolina. Chocolate-filled rolls, English muffins, crumpets, bagels, focaccia, tortillas, soft pretzels, & more besides. Part II: Crisp & Savory Breadstuffs & Biscotti Hard pretzels, cocktail biscotti, corn chips, grissini, crackers (cheese, wine, sesame, ginger, rye), oatcakes, digestive biscuits, & other crunchy items. SAVORY SAUCERY A four-part basketful of sauces, relishes, & condiments: Part I: Salsas Hot, mild, or in between, for summer or winter, devised to taste Part II: Aioli, Pesto, Seasoned Butters, & Mayonnaise Suave celebrations of emulsion sauces & their variations. Part III: Barbecue Fixin''s, Hot Sauces, & Other Meat-Mates For saucing barbecue, steak, or burgers, here are starting points (or the last word). Also country chili sauce, harissa, pepper sauces, and more enhancements. Part IV: Uncommon Relishes, Ketchups, & Chutneys All these, plus garlic jelly, red rosemary or hot red pepper jelly, sherried onion marmelade, & other fillips. SEASONINGS SUBTLE AND SMASHING Flavor-crafting for curious cooks. Marinades, spice & herb blends; seasoned salts & dry rubs; seasonings for curries, chili, gumbo, & jerk; mushroom essence, & more good things. DAIRYING-A FEW SIMPLE DELICACIES Modest ventures into a bucolic craft: Potted cheese, fresh white cheese, herb-marinated cheese; making and using yogurt & crSme fraiche. PICKLING-SWEET & TART, SALTY, PUNGENT, & SPICY TIDBITS Sampling a world of pickles: Cornichons, grapes with tarragon, cured lemons; pickled mushrooms, cherries, hot peppers, shallots; cocktail vegetables; young ginger Japanese style, & other bagatelles. BIG FLAVORS-SPECIAL VINEGARS, MUSTARDS, & OILS Custom-crafted condiments and seasonings: Wine vinegars from scratch, vinegars flavored with fruits or herbs; oils infused with garlic, Chinese seasonings, hot peppers, or herbs; many mustards, roasted garlic paste, & more. THE PLEASURES OF PASTA MAKING A master recipe for semolina pasta, plus offbeat noodling: Pastas redolent of green herbs, sweet or hot peppers, nut paste, porcini, garlic, or saffron. PRESERVING-SWEET STUFF IN NEAT JARS Preserving how-to''s; classic & inventive recipes metamorphosing berries, fruits, pumpkin, tomatoes, wine, honey, or fresh ginger into classic preserves, butters, jams, jellies, conserves, and marmalades. CONFECTIONERY-A SMALL BANQUET OF SWEETMEATS Sweet guidance for fashioning chocolate truffles, toffee, glazed or spiced nuts, marzipan, ginger (crystallized, coated with chocolate, or in syrup), plus other kickshaws. GREAT COOKIES AND A CAKE OR TWO Sugar baking from airy amaretti to pfeffernusse, by way of real macaroons, classic & innovative biscotti, three-ingredient almond bars, Florentines, panforte, fine shortbreads, Pavlova cake, & other delights. TOPPING OFF WITH DESSERT-SAUCES & BEYOND Creating grand finales with chestnuts in Cointreau, Nesselrode or Melba sauces, chocolate butter, berry syrups, Cumberland rum butter, toppings of fudge, caramel mocha, or rum & raisins, among other indulgences. MAIL-ORDER SOURCES INDEX
Dewey Decimal
641.5
Dewey Edition
21

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