Enjoy 2020 without limits!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Read online the first chapters of this book!
All characters reduced
The Canned Soup Cookbook - 105 Tasty Quick And Easy Main Dish Recipes Using Canned Soup (30 Minutes Or Less) - cover

The Canned Soup Cookbook - 105 Tasty Quick And Easy Main Dish Recipes Using Canned Soup (30 Minutes Or Less)

Jan Morgan

Publisher: Mayorline

  • 1
  • 1
  • 0

Summary

In this busy world we live in, canned soups are a relief. One can now prepare delicious and quick recipes using canned soups. These ready-made soups add flavor to meals, making it easier to save time. Canned soups are easy to use and flavorful. They can also be used in several ways. With canned soups, you do not need a long of ingredients to cook tasty meals. With as little as three ingredients, you can make mouth-watering dishes for the family.There are 105 recipes that you can make in 30 minutes or less. Indeed, you have a wide variety to choose from. Simply, add a couple of ingredients and you have yourself a great meal! There are recipes for chicken, turkey, ground beef, tuna, pork, sausage, steaks, rice, pasta, vegetables; as a matter of fact, you will find your family’s favorite! Classical and popular recipes are made simple with canned soups.If you do not enjoy spending lots of time cooking in the kitchen, you will really find this book valuable, and the recipes priceless!

Other books that might interest you

  • The Lose Weight Permanently Cookbook - 100 Slimming Nom-Nom 20 Minute Meals And Workouts To Keep You Lean And Healthy - cover

    The Lose Weight Permanently...

    Michael Spencer

    • 1
    • 1
    • 0
    Are you part of the one of the millions of individuals who have tried every fad diet on the market, and still can't meet your goals? Or maybe you're killing yourself at the gym. Regardless of your failing strategy, you're feeling discouraged, exhausted and uninspired. 
     
              Michael Spencer provides you with not only tips and techniques to begin your weight-loss lifestyle but also reveal homemade dishes you can eat without adding on the pounds.                             
     
    You will find a new and quality information on how to lose weight safely with the advantages of exercise whilst dieting. With no calorie counting this cookbook is a diet like no other, including 100 weight loss recipes, meal plans and easy-to-follow guidelines. This Cookbook will help you to achieve a long-term success.
     
     This book also contain everything you need to plan weekly meals and smash your goals with all delicious, full of flavour and designed to keep you full and satisfied. Whether you want to keep track of calories, jot down your shopping lists, record healthy achievements & this book will help you plan for the future and see how far you've come.       This Book will help you to lose weight and cook incredibly delicious and varied recipes. It is also Packed with advice for keeping to your goals,with ideal companion for tracking your weight-loss journey.                                                  Chef Michael Spencer is here to prove to you that eating healthy doesn't have to be hard. With The Secrets to The lose weight Permanently Cookbook.   
     
     The Cookbook Includes:1. The most important steps to get started on your own goals.2. My weight-loss success & concept of calorie density.3. The keys to overcoming the most common and frustrating challenges.4. of delicious recipes that help you lose weight and still love what you eat.5. You will learn how to change your behavior and lose weight in the long term with mini habits.                                     
     
    Why not try this proven healthy lifestyle change strategy that your brain and body will welcome and respond to?                   
     
     Lasting change won't happen until you take your first step toward a strategy that works and Finally Read The lose Weight Permanently Cookbook, and you'll never diet again.
    Show book
  • Mouthfeel - How Texture Makes Taste - cover

    Mouthfeel - How Texture Makes Taste

    Ole Mouritsen, Klavs Styrbæk

    • 0
    • 1
    • 0
    Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? 
    Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
    Show book
  • Zingerman's Bakehouse - cover

    Zingerman's Bakehouse

    Amy Emberling, Frank Carollo

    • 2
    • 3
    • 0
    This is the must-have baking book for bakers of all skill levels. Since 1992, Michigan's renowned artisanal bakery, Zingerman's Bakehouse in Ann Arbor, has fed a fan base across the United States and beyond with their chewy-sweet brownies and gingersnaps, famous sour cream coffee cake, and fragrant loaves of Jewish rye, challah, and sourdough. It's no wonder Zingerman's is a cultural and culinary institution. Now, for the first time, to celebrate their 25th anniversary, the Zingerman's bakers share 65 meticulously tested, carefully detailed recipes in an ebook featuring more than 50 photographs and bountiful illustrations. Behind-the-scenes stories of the business enrich this collection of best-of-kind, delicious recipes for every "I can't believe I get to make this at home!" treat.
    Show book
  • River Cottage Much More Veg - 175 vegan recipes for simple fresh and flavourful meals - cover

    River Cottage Much More Veg -...

    Hugh Fearnley-Whittingstall

    • 0
    • 5
    • 0
    Hugh's River Cottage Veg Every Day! became the UK's best-selling vegetable cookbook, persuading us through sheer temptation to make vegetables the mainstay of our daily cooking. In this much-anticipated follow-up, Hugh delivers more irresistible recipes, and this time, takes things one step further. Fuelled by his passionate belief that plant foods should be the dominant force in our kitchens, Hugh has put cheese, butter, cream, eggs, and refined flour and sugar firmly to one side. Instead, he uses veg, fruit, wholegrains, nuts, seeds, spices and cold-pressed oils to explore the length and breadth of what can be achieved with natural, unprocessed plant foods. River Cottage Much More Veg! makes it clear that unadulterated ingredients are the very best building blocks for delicious and healthy meals.  
     
    In typical Hugh style, the recipes are easy, utterly foolproof and delicious. All but a handful are gluten-free, and at least half the dishes require 20 minutes (or less) hands-on work time. With recipes such as Roast squash and chickpeas with spicy apricot sauce, Blackened cauliflower with pecans and tahini, Spiced beetroot, radicchio and orange traybake, Celeriac and seaweed miso broth, Seared summer cabbage with rosemary, chilli and capers, and Baked celery agrodolce, River Cottage Much More Veg! demonstrates how easy it is to make versatile, plentiful and delicious vegetables the bedrock of your diet.
    Show book
  • Chelsea Market Makers - Recipes Tips and Techniques from the Artisans of New York's Premier Food Hall - cover

    Chelsea Market Makers - Recipes...

    Michael Phillips, Cree LeFavour

    • 1
    • 1
    • 0
    Discover the secrets of New York’s legendary Chelsea Market, with a behind-the-scenes look at its famous chefs, grocers, butchers, and cheese mongers.   Fruit stands, fish mongers, doughnuts just out of the fryer—New York’s Chelsea Market is a paradise of flavors, smells, sights, and sounds. With Chelsea Market Makers, Michael Phillips and Cree LeFavour take readers on a rare guided tour behind the stalls to dish with chefs, grocers, butchers, cheese mongers, and more about their methods, recipes, and expertise.   You’ll learn how to make a sourdough starter with Amy’s Bread, artisanal cheese from Lucy’s Whey, Mokbar’s famous kimchi, and other delectable staples to fill the fridge and pantry. Organized alphabetically by subject, Chelsea Market Makers features more than seventy-five methods and recipes for signature market dishes, including Sarabeth’s Rustic Apple Streusel Pie, Dickson’s famous roast chicken, and unbelievable doughnuts from the Doughnuttery.   With these tips, secrets, and recipes, you’ll be ready to turn your own kitchen into an eclectic, irresistible culinary bazaar.  
    Show book
  • Searching for Family and Traditions at the French Table Book One (Champagne Alsace Lorraine and Paris regions) - cover

    Searching for Family and...

    Carole Bumpus

    • 0
    • 1
    • 0
    Part culinary memoir and part travelogue, Carole Bumpus gathered this compilation of intimate interviews, conversations, stories, and traditional family recipes (cuisine pauvre) in the kitchens of French families as she traveled throughout the countryside. Travel with her through Champagne caves/wineries and historic cathedrals, local farmers’ markets, ancient potters’ guilds, and restaurant kitchens with wood-fire ovens. Learn how to make homemade Spinach-stuffed Tortellini with Bolognaise Sauce from the Champagne region, Crêpes and Watercress-stuffed Ravioli from the Lorraine, and Baekeofe and Kugelhopf from the Alsace. “Go blind” from the family stock of Eau de Vie liqueur and be treated to tales of foraging for snails for the infamous and now extinct Escargots Festival. And, on a somber note, listen to accounts of families forced from their communities during the German occupation of WWII in the Alsace and Lorraine, only to continue to struggle for survival after finally making their way home.
    
    
    
    This book is a compilation of stories about making ends meet; about people being grateful for all they had, even when they had almost nothing; about the sharing of family jokes and laughter; and about family trials and triumphs. This book is about people savoring the life they have been given.
    Show book