Marion Cunningham Pořadí knih (chronologicky)

The book offers a collection of recipes and culinary wisdom from Marion Cunningham, highlighting her passion for home cooking and the importance of family meals. It emphasizes traditional techniques and seasonal ingredients, providing readers with accessible and comforting dishes. Cunningham's personal anecdotes and insights into the joys of cooking create a warm, inviting atmosphere, encouraging both novice and experienced cooks to embrace the art of making delicious food for loved ones.

Two seasoned food professionals--one a cookbook editor and the other a caterer--match wits here to solve the kitchen dilemme of the '90 how to serve imaginative, lively food without spending hours fussing or compromising on soul-satisfying flavor. Their solution is just to look to the great cooks--from Julia Child to James Beard to Diana Kennedy--for the simple dishes that are hidden away in even the most complicated cookbooks. They've assembled a treasury of superb recipes that depend on perfectly balanced flavors. The range is broad, from favorite American classics like spoon bread, corn fritters, and the only really delicious oven-fried chicken to exotic new tastes like Moghul Lamb, Bangkok Chicken, and Pasta with Vodka. For each recipe the editors offer tips, variations, suggests, and down-to-earth commentaries about how to work with exciting new ingredients as well as giving their own tried-and-true favorite recipes, simple winners they've cooked for years to great applause. Altogether there are 119 master recipes with 81 variations and 34 Editors' Kitchen recipes, a true culinary gold mine. In their pursuit of the secrets of true flavor, Frances McCullough and Barbara Witt come up with some unusual approaches, rethinking some of our basic ideas about how to prepare roasted chicken and turkey (in a very hot oven), pasta (one method lets it sit in hot water off the flame), and baking potatoes (they're particularly wonderful baked to death). Here you'll find a lot of nitty-gritty information about entertaining, a refresher course on how to make a really good green salad, lists of canapes and tidbit desserts, a collection of quick breads, and microwave notes. In a warm, intimate, encouragingly frank style, McCullough and Witt constantly encourage cooks to improvise by offering a range of variations, to start them experimenting with foods and flavors to develop their own recipes. This is a unique, user-friendly book that works for beginners who are reasonably sophisticated eaters as well as for experienced cooks. It will become the contemporary cook's favorite sourcebook for distinctive food.

A charming, one-of-a-kind cookbook devoted exclusively to breakfast—that most American of meals which is enjoying a comeback all over the country. Here Marion Cunningham celebrates the simple pleasures of a good breakfast with 288 irresistible recipes for traditional favorites—from scones and sticky buns and popovers and hash browns to all kinds of eggs and pancakes and muffins—as well new treats. Her Great Coffee Cake lends itself to a variety of spicy, crunchy combinations; her Raw Fresh Fruit Jams can be made in just thirty minutes (with no cooking!); and her Oatmeal Bran and Mother’s Cookies are perfect for when breakfast is on the run. And for more leisurely moments and special occasions, Cunningham includes forty breakfast menus guaranteed to make the first meal of the day the best.

This essential American cookbook features over 1,990 recipes, both simple and elaborate, making it a must-have for every household. Originally published in 1896 and updated by Marion Cunningham, it has taught generations how to cook. Cunningham, embodying the spirit of a dedicated teacher, offers practical tips and encouragement for novice cooks while inspiring the more experienced. She has preserved beloved recipes from earlier editions, retesting and refining them, while also reintroducing lost gems, such as home-baked bread recipes. This edition includes classic dishes like Pumpkin Soup, Boston Baked Beans, and Apple Pie, alongside new recipes influenced by Mediterranean, Moroccan, and Asian cuisines, adding variety to traditional favorites. Cunningham emphasizes old-fashioned breakfasts and desserts while introducing exciting new offerings. The book explains cooking terms and procedures, details essential ingredients, and assesses basic equipment. It also provides guidance on brewing coffee and tea, along with an expanded nutritional chart for health-conscious cooks. Some recipes have reduced cream and butter without compromising flavor, while also addressing modern food safety concerns. Ultimately, this edition celebrates the joy of cooking and the importance of fresh ingredients, inviting home cooks of all ages to enjoy the pleasures of the family table.