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The Story of Salt
Based on Mark Kurlansky's critically acclaimed bestseller Salt: A World History, this handsome picture book explores every aspect of salt: the many ways it's gathered from the …
From Salt to Jam
It’s flavour-powered cooking made easy: From Salt To Jam offers foolproof recipes for hardworking condiments – pastes, dressings, sauces, seasonings and jams – that unlock 100 …
Salt of the Earth
"Carolina Doriti stirs an obviously deep knowledge of the Greek landscape into every dish she lovingly and generously prepares. To have captured the traditional soul of the Greek …
You Won't Believe It's Salt-Free
The American Heart Association recommends no more than two-thirds of a teaspoon of salt per day, but it's easy to exceed that in just one meal. For anyone with hypertension, heart …
Story of Salt
How does salt go from the sea to flavoring your food? Workers pump seawater into ponds. Salt crystals form as the water dries up. See what happens step by step in the process of …
From Sea to Salt
How does the salt in the sea become the salt you use at the dinner table? Follow each step in the process-from evaporating the seawater to shipping the salt to a store-in this …
Salt Smoke Time
A celebrated young chef hailed by the New York Times as a "e;fearless explorer,"e; brings time-tested heritage techniques to the modern home kitchen. Executive chef and …
Salt Lake City Chef's Table
Though the West was won years and years ago, the pioneer spirit lives on in Salt Lake City (SLC). The local food scene is ripe with opportunity and alive with food entrepreneurs …
Winery: Four Seasons in the Vineyard
In his first book, Richard A. Occhetti reveals the "behind the scenes" moments in a winery. He focuses on the Nassau Valley winery in Lewes, Delaware. He gives the reader an …
Salt Smoke Time
A celebrated young chef hailed by the New York Times as a "fearless explorer," brings time-tested heritage techniques to the modern home kitchen. Executive chef and owner of New …
Salt, Sweat & Steam
Hours in chef’s whites in a classroom that doubles as the best-stocked kitchen you’ll ever see: 50-quart KitchenAid mixers, balloon whisks in every diameter, CIA-issued knives, …