Cuisine

Cuisine (pronounced "quizeen") (from French cuisine, "cooking; culinary art; kitchen"; ultimately from Latin coquere, "to cook") is a characteristic style of cooking practices and traditions,often associated with a specific culture. Cuisines are often named after the geographic areas or regions from which they originate. ...more

Cook This Book: Techniques That Teach and Recipes To Repeat
5 Ingredients – Quick  Easy Food
At My Table: A Celebration of Home Cooking
Jadłonomia po polsku
Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan
Nowa jadłonomia. Roślinne przepisy z całego świata
Ottolenghi Flavor: A Cookbook
The Green Roasting Tin: Vegan and Vegetarian One Dish Dinners
Antoni in the Kitchen
Bottom of the Pot: Persian Recipes and Stories
Giada's Italy: My Recipes for La Dolce Vita: A Cookbook
Forêt: Identifier, cueillir, cuisiner
Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar
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Green Life: Le Blog Life style, cuisine, beauté,maison, bien-être...
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
Joy of Cooking
Jerusalem: A Cookbook
On Food and Cooking: The Science and Lore of the Kitchen
Kitchen Confidential: Adventures in the Culinary Underbelly
Plenty
The Omnivore's Dilemma: A Natural History of Four Meals
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
Jamie's 30-Minute Meals
The Physiology of Taste: Or, Meditations on Transcendental Gastronomy
A Cook's Tour: Global Adventures in Extreme Cuisines
Cook with Jamie
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Rin Chupeco
“ She showed you how to make her special adobo recipe- proper adobo, with soy sauce and vinegar and spices- and it tasted exquisite, better than any other grandmother would have made. She offered both meals for free to the carinderia's clientele that day, much to their delight. Sampling your casserole brought them no perceptible changes; eating Lola's adobo left them fresh, eager, and thrumming with energy, exhaustion falling away like a cloak. ...more ”
― Rin Chupeco, Hungry Hearts: 13 Tales of Food & Love

“ I've been studying every aspect of every dish on sauté for the past two months. How the orzo-filled roasted onions accompany the red snapper in a tart broth dotted with hot chili and cilantro oil. How the pheasant, seared skin-side down and flipped, then finished off in the oven, is served with pumpkin risotto, cranberry coulis, and a side of garlic greens. How the grouper, sautéed in olive oil, then butter, and finished in the oven, lies on a mountain of mashed potatoes surrounded by baby turni ...more ”
― Hannah Mccouch, Girl Cook

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