en http://englishresources.zliog.com Tue, 24 Mar 2009 23:39:03 GMT Tue, 24 Mar 2009 23:39:03 GMT http://englishresources.zliog.com/Vocabulary-made-delicious-p4449444-Indian-Vegetarian-Cooking-at-Your-House.html Thu, 19 Mar 2009 03:26:37 GMT

Yes, vegetarian. Yes, Indian. Yes, delicious! (^_^)

The 'bad' point with this book is that it focus on recipes, not pictures of recipes. Sorry?, you might ask. Is it really bad? Well, some of us are visual learners, and might suffer a bit with no visual aid to our cooking attempts, but don't let that book 'handicap' prevent you from reading the recipes (which are rather uncomplicated) and trying your hand at DIY, Indian style (instead of paying a lot of money for the ready stuff in shiny restaurants). You'll be glad you decided to take a risk!

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My favorite French/Swiss dish in 125 different versions?! Oh, my!

Chocolate and cheese fondue were already too good to be true - that's why I keep eating them every time I can, to prove they're not real, you know... ;-) And now, I have to add 123 other days in my year to check whether they remain my favorite food or not. What a task! (^_^) Check the editorial review below: Think of food that s made for enjoying in the company of family and friends. Food that offers a limitless variety of ingredients, flavors and cooking styles - and, best of all, is amazingly easy to prepare. What have you got? Fondue, of course! Now, with The 125 Best Fondue Recipes, you can explore a whole new world beyond the familiar cheese and chocolate fondues. Discover the possibilities of hot oil fondues with tantalizing recipes such as Ginger Beef Fondue, Zesty Lime Chicken and Tempura Cauliflower. Experience savory broth fondues such as Mongolian Hot Pot, Honey Garlic Chicken Fondue and Thai Pork Fondue in Lemongrass Broth. These fondues not only taste great, but are kind to your waistline! Of course, no fondue book can ignore the traditional favorites. And here cheese fondue gets an innovative spin with recipes such as Emmentaler Fondue with Caramelized Shallots and Cheddar Cheese and Beer Fondue. Similarly, no true fondue meal is complete without a chocolate-, fruit- or liqueur-based dessert. So you'll want to sample such decadent finishes as Bittersweet Chocolate Fondue, White Chocolate and Toffee or Cherries Jubilee Fondue. And because fondues are all about dipping (and tasting!), it only makes sense that The 125 Best Fondue Recipes features some 20 dips and sauces that are specially designed to complement the recipes in the book. Also included are menu planning suggestions, a guide to using and maintaining different types of fondue pots, as well as tips and techniques for making your next fondue meal an event to remember.

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Easy to follow, with a more varied set of recipes

It's a sequel... but maybe you don't own a copy of the first edition? Then, it's your chance to experimet with a more diversified set of recipes, with more ethnic and spicy ones, One great plus: every recipe comes with nutrition facts and accommodations for multiple sizes of slow cookers. :)

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One of my favorite ways of cooking!

It's like: follow the recipe and you can't go wrong! Sure, take the time to check one or two recipes closely as you prepare them (take the weekend) so you can make adjustments depending on your slow cooker brand. After that, you'll be up and running, and coming home to find your dinner ready, and spending your time with your loved ones, instead of at the kitchen counter. The best thing is: you won't be trading that for 'un-healthy' meals - quite the opposite! :) Be sure to check the bonus chapters: they offer 5-ingredient recipes and one-dish meals.

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Not only recipes, but sound information about feeding babies and toddlers healthily!

Thinks about food allergies, food intolerances, a child's nutritional needs, making homemade food for your baby, a month-by-month feeding guide, and a toddler's month-by-month guide. What else do you need to start cooking at home for your children?

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It's cheese: need I say more?!?

Ok, you might say it's not French cheese... but I have no prejudices against cheese, much less its nationality! :-) Easy to read, great color photographs, and a way to make tofu the star of each recipe or disappear completely in it (for those that want the benefit of tofu but don't like its taste), a book to fit any kitchen. Meat and fish lovers might feel left behind as there's no recipe including these ingredients, but that's something you can easily incorporate into the recipes if you wish.

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Have you been cooking just as you've always done? Time for a change!

Think about flour, for example. Why should you choose a different one depending on what you're using it for? Or garlic - is it better to use it fresh or keep it in oil? What are the dangers of doing so? Considering the cultural ties of many ingredients, what we have is a book talks about food in a very different - and inclusive - way.

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1, 2, 3 to be a better cook (while learning lots of new vocabulary!)

You get specific ingredients, then you build your skills starting from the basic recipe (1), try something more complex (2), and have a shot at something you have probably never tought you'd be able to prepare. How does that sound to you? :-)

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