RECIPES FAR AND WIDE

I’ve become interested in cookery..any tips?

I have taken a particular interest in cooking recently, especially Indian, Chinese and desserts. I was wondering if anyone could give me any tips on how to get started, any secrets and any good recipe sites that could help me on my way!
serious answers only please!

If you like indian food I can email you the recipes for a complete indian meal. They are my own recipes and easy to follow. I am Anglo Indian. The first thing you need to do is get a good selection of spices.

Chinese cooking secret — Cantonese Style General Tao

La Choy Art&Secrets Chinese Cookery Recipe Booklet ’54 $9.95

1942 LaChoy Chow Mein Soy Art Secrets Chinese Cookery Recipes Cook Book Booklet $14.95

Vintage 1942 Small Cookbook Recipe Booklet The Art & Secrets of Chinese Cookery $12.00

La Choy The Arts and Secrets of Chinese Cookery Beatrice Food recipe book 1949 $6.95

The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore $18.14 A collection of wok recipes includes such dishes as Kung Pao Chicken, Sizzling Pepper and Salt Shrimp, and Scallion and Ginger Lo Mein, in a Chinese cooking primer that also features food preparation tips and anecdotes about the author’s culinary experienTitle: The Breath of a WokAuthor: Young, Grace/ Richardson, AlanPublisher: Simon & SchusterPublication Date: 2004/08/01Number of Pages: 240Bindin…

Japanese Women Don’t Get Old or Fat: Secrets of My Mother’s Tokyo Kitchen $2.88 What if there were a land where people lived longer than anywhere else on earth, the obesity rate was the lowest in the developed world, and women in their forties still looked like they were in their twenties? Wouldn’t you want to know their extraordinary secret? Japanese-born Naomi Moriyama reveals the secret to her own high-energy, successful lifestyle–and the key to the enduring health and…

Chinese Cookery Secrets: How to Cook Chinese Restaurant Food at Home (Right Way S.) $7.95 Deh-Ta Hsiung shares his life-long knowledge of Chinese Restaurant Cooking to help you successfully reproduce your favourite meals at home – from a simple, single dish to an elaborate, grand feast. In a clear, straightforward style, he vividly reveals the elusive secrets that produce perfection….

Camp Cookery by Kephart, Horace [Hardcover] $65.33 Camp Cookery Outdoor Cooking Secrets From 1910. By Horace Kephart. Originally published in 1910, this early outdoor cookery book gives recipes for outdoor delicacies such as Lungwort bread and dried beans. Written by Horace Kephart a renowned outdoorsman of his time, this delightful and fully illustrated cookbook contains, in addition to recipes, a wealth of advice and comments on camping and life in general. The knack of camp outfitting consists in getting the best kit in the least weight and bulk. Wise campers prefer to go light, doing without most of the appliances of domestic life. t follows that camp cookery is an art distinct from the cuisine of kitchens. Originally published in 1910, this is a comprehensive presentation of all that is needed to setup a successful camp kitchen from provisions and utensils, to dressing and keeping game and fish, building of fires, proper utensils, and preparation with various recipes. Contents Include Provisions Utensils Fires Dressing and keeping game and fish Meat Game Fish and shellfish Cured meats etc eggs Breadstuffs and cereals Vegetables, soups Beverages and desserts Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing these classic works in affordable, high quality, modern editions, using the original text and artwork. Author: Kephart, Horace Binding Type: Hardcover Number of Pages: 172 Publication Date: 2008/11/01 Language: English Dimensions: 8.50 x 5.50 x 0.56 inches

Recipes of Italian Cookery (1900) $38.44 Author: Gironci, Maria Binding Type: Hardcover Number of Pages: 124 Publication Date: 2009/12/07 Language: English Dimensions: 5.98 x 9.01 x 0.43 inches

Household Cookery Recipes Parts I. and II. $46.74 Originally published 1914. Contains hundreds of early recipes for every meal of the day. Many of the earliest cookery books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork. Author: Anon Binding Type: Paperback Number of Pages: 202 Publication Date: 2010/06/08 Language: English Dimensions: 8.50 x 5.51 x 0.46 inches

Chinese Herbal Secrets By Chmelik, Stefan $23.63 Discusses body type, nutrition, exercise, feng shui, and selfdiagnosis; lists herbs and their uses; and shares recipes for herbal creams, tinctures, and infusions Author: Chmelik, Stefan Subtitle: The Key to Total Health Publication Date: 1999/04/01 Number of Pages: 191 Binding Type: Paperbound Language: English Depth: 0.75 Width: 8.00 Height: 11.00

Introducing Chinese Casserole Cookery $25.62 Author: Kan, Lilah Binding Type: Paperback Number of Pages: 292 Publication Date: 2000/12/01 Language: English Dimensions: 9.00 x 6.00 x 0.60 inches

Maigre Cookery $25.29 This early works on Maigre cookery has been reedited with the addition of a good many more, chiefly italian recipes. Some few, not strictly maigre in their preparation, have been added, because the collection has been found useful, not merely for maigre season, but for invalids and for savory dinner dishes. There is a very general feeling at the present time that English people have used more meat food than is either wholesome or thrifty, and many of the recipes given here are habitually used on the continent, without being at all confined to maigre purposes…. Containing over 200 recipes this works in thoroughly recommended for inclusion on the bookshelf of all cooking enthusiasts with much of the information still useful and practical today. Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions, using the original Author: Lear, H. L. Sidney/ Mandigo, Clark R. Binding Type: Hardcover Number of Pages: 112 Publication Date: 2009/09/14 Language: English Dimensions: 5.50 x 8.50 x 0.44 inches

A New Book of Cookery $35.09 When originally published in 1912, Fannie Farmer said in her preface: With the advancement of the art of cookery, it has become impossible to compress within the limits of a single volume the wealth of material which is at hand. It is now seventeen years since The Boston CookingSchool Cook Book was first published. Since that time it has been frequently revised and a large number of new recipes added… But the results of the labors and experiments of the last seven years have, I believe, justified the publication of an entirely new work. It will be understood that this new work is in no sense a substitute for my earlier one, but rather a sequel. It is, let me repeat, a comprehensive survey of the progress of the last few years and contains recipes economical and simple as well as expensive and elaborate, covering the whole range of cookery. This book contains about 860 recipes and numerous illustrations. Fannie Merritt Farmer (18571915) was an American authority on cookery, born in Boston. She received her early education in Medford, Massachusetts, and graduated from the Boston Cooking School, of which she was a director from 1892 to 1902. In the latter year she founded Miss Farmers School of Cookery, Boston, with the purpose of instructing housewives and nurses in the art of cookery, rather than training prospective domestic science teachers. She edited The Boston Cooking School Cook Book (1896); 21 editions were published before her death. Out of this grew the Fannie Farmer Cookbook, still being published. Author: Farmer, Fannie Merritt Binding Type: Paperback Number of Pages: 592 Publication Date: 2003/10/01 Language: English Dimensions: 7.98 x 5.00 x 1.42 inches

The Ghana Cookery Book $35.05 One of West Africas earliest recipe books, The Ghana Cookery Book was first published in Accra in 1933. More than 800 recipes make use of a wealth of local ingredients: ripe, tropical fruit, abundant fresh fish from the Atlantic Ocean, exotic spices, and a profusion of vegetables, grains and nuts from the fertile plantations of the Gold Coast. Author: Saffery, David/ Various Binding Type: Paperback Number of Pages: 332 Publication Date: 2007/07/01 Language: English Dimensions: 9.21 x 6.14 x 0.69 inches

National Cookery Book $23.1 The first allAmerican cookbook, The National Cookery Book was compiled for Americas Centennial celebration in 1876 in Philadelphia. The Womens Centennial Executive Committee, chaired by Benjamin Franklins great granddaughter, sent an invitation to women throughout the United States to contribute recipes: of the 950 accepted recipes many were associated with specific states or territories. Author: Gillespie, Elizabeth Duane/ Smith, Andrew F./ Womens Centennial Committees, Centennia Series Title: Cooking in America Binding Type: Paperback Number of Pages: 375 Publication Date: 2005/05/02 Language: English Dimensions: 8.48 x 5.56 x 0.90 inches

The Wisdom of the Chinese Kitchen By Young, Grace/ Richardson, Alan (PHT) $33.64 A delectable assortment of 140 recipes for classic Cantonese family dishes is accompanied by an introduction to the philosophy and principles of Chinese cuisine, heartwarming tales about family health and prosperity, and helpful advice on the techniques of Chinese cookery. 20,000 first printing. Author: Young, Grace/ Richardson, Alan (PHT) Subtitle: Classic Family Recipes for Celebration and Healing Publication Date: 1999/05/05 Number of Pages: 304 Binding Type: Hardcover Language: English Depth: 1.50 Width: 7.75 Height: 9.75

Wholesome Cookery $17.49 Originally published in 1822. The following menus and recipes contained in this book have, with a few exceptions, been carried out in a small household, with one cook, and without the assistance of a kitchenmaid. They may seem elaborate at first to those young housekeepers who are ignorant of cooking, and who think that fresh rolls, ices, and a variety of made dishes, must always be had from a confectioner. My advice is this: Do not serve at your table dishes that cannot be made at home. The so called plain cooking which exists in many English houses is extravagant cooking. The following dishes have been made on a close range in the winter, and on a Leonis gas stove in the summer, and the time for cooking each dish has varied according to which stove was used. In stewing meats the cook must remember that they must simmer, and never boil. If they boil the meat will be hard…….Many of the earliest books, particularly those dating back to the 1900s and before, are now extremely scar Author: Joncourt, Marie De/ Dougall, John Binding Type: Paperback Number of Pages: 202 Publication Date: 2009/09/14 Language: English Dimensions: 5.50 x 8.50 x 0.46 inches

Progressive Cookery by Hinckley, E. [Paperback] $17.9 The recipes in this 1892 volume were compiled from lessons given by Mrs. Hinckley at the School of Cookery. The book is designed to allow the home cook to progress from simple to more complicated recipes within their own home. Author: Hinckley, E. Series Title: Cooking in America Binding Type: Paperback Number of Pages: 160 Publication Date: 2008/03/01 Language: English Dimensions: 9.00 x 6.00 x 0.38 inches

European Peasant Cookery $37.66 There are over 500 recipes in this classic work from one of the countrys most respected food writers. returncharacterreturncharacterFirst published in the 1980 and twenty years in the making but unavailable for many years Elisabeth Luard has now revisited the work for the first time since publication to revise, expand and update it. returncharacterreturncharacterThe recipes come from twentyfive countries, ranging from Ireland in the west to Roumania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers Vegetables dishes, Potato dishes, Bean, Lentils, Polenta and Cornmeal, Rice, Pasta and Noodles, Eggs, Milk and Cheeses, Fish, Poultry, Small Game, Pork, Shepherds Meats, Beef, Breads and Yeast Pastries, Sweet Dishes, Herbs, Mushrooms and Fungi, Oils, and Preserves. Written with the scrupulous attention to detail and authenticity that is the hallmark of Elisabeth Luards cookery writing, the recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore. returncharacterreturncharacterElisabeth Luard is the is the author of ten cookbooks and two volumes of autobiography.returncharacterreturncharacter returncharacterreturncharacter REVIEWS returncharacterreturncharacter finely recommended read as both a historical interest and a fine cookbook. The Midwest Book Review, 05/2009 Author: Luard, Elisabeth Binding Type: Paperback Number of Pages: 546 Publication Date: 2008/07/01 Language: English Dimensions: 9.40 x 6.90 x 1.30 inches

Chafing Dish and Casserole Cookery $44.79 Originally published in early 1900s. This work is designed to show, in an instructive but simple manner the culinary possibilities of producing delightful and tasty dishes with the help of chafing dishes and casseroles. The chafing dish for food which is quickly prepared, and the casserole for long slow cooking. The well illustrated book contains hundreds of interesting and unusual recipes for both methods. Many of the earliest cookery books, particularly those dating back to the 1900s and before, are now extremely scarce and increasingly expensive. Home Farm Books are republishing many of these classic works in affordable, high quality, modern editions, using the original text and artwork. Author: Senn, C. Binding Type: Paperback Number of Pages: 96 Publication Date: 2010/05/07 Language: English Dimensions: 5.50 x 8.50 x 0.23 inches

New Book of Cookery by Farmer, Fannie [Paperback] $37.66 Fannie Farmers 1912 A New Book of Cookery was designed as a sequel to her The Boston CookingSchool Cook Book. Covering the whole range of cookery, this volume contains both simple, inexpensive recipes and expensive, elaborate ones, providing home cooks with a comprehensive source for recipes. Author: Farmer, Fannie Series Title: Cooking in America Binding Type: Paperback Number of Pages: 632 Publication Date: 2008/01/04 Language: English Dimensions: 9.09 x 5.96 x 1.50 inches