From Our Home: Favorite Recipes Collection indir kitap bedava

I used to keep all my Bon Apetit magazines and go through them and my cookbooks, looking for recipes. At some point, the magazine stack became unmanageable and I thought I was wasting a lot of time. In addition, I couldn't always remember which cookbook carried a recipe I wanted to repeat. Bottom line, since I am a very organized person, I began to collect all my favorite recipes – anything I intended to repeat – in one place. When I found a recipe that I wanted to try, I'd store it in a folder. Once tried, if Mike and I agreed it should go "in the book", I would enter it in my personal cookbook. Now I can find my tried and true recipes easily and I don't forget old favorites that I haven't prepared in a while. Another big advantage is that with an electronic copy, it's really easy to pass along a recipe when asked. I’m an excellent cook, but not a gourmet chef. The difference to me is as follows: a good cook means a person who collects good recipes and prepares them well. A gourmet chef is usually formally trained and is someone who routinely invents wonderful cuisine. My son-in-law, Oscar, who has been formally trained, is a gourmet chef. I frequently modify a recipe, but I generally use someone else’s basics. Rarely, I invent my own concoctions. I do try lots of things, only a few of which make it to this book. As you will see, many of these favorites have come from friends and family, and I thank all of them for their contributions. Special thanks to the Food Network, and in particular to Paula Deen, Ina Garten, and Bobby Flay. Some of the best recipes here are theirs. I've kind of run out of Paula and Ina – I think I've seen most of their episodes. But I've recently become a huge fan of Bobby Flay's. You can pretty much depend on any of their recipes rated 4-5 stars. These people are GOOD! Should you ever look up anything on the internet, I recommend that you review the comments. If there are only a few ratings there may be one fool who has skewed them. There are also lots of good ideas to be found in the comments. The way I use this book is that I never print it out in total – it's too big!. I find the recipe I want and print that page, tossing it when I'm done. There are a few choices for navigating. First, from within the table of contents, you can position your cursor on the page number and control/click. That takes you directly to the page. Second, from the Find menu, select the Go To option. Page is the first option on the list and should already be highlighted. Key in the page number and hit Enter. Third, again from the "Find" option, key in the name of the recipe, part of the name, or even a key ingredient and hit the "Find Next" button. Finally, you can simply page through the book. The previous pages contained a list of additions since the last edition. If this is your first copy, I encourage you to read through the full table of contents to see what's there. If this is an update, you can check the additions list since your last version to see what's been added that you haven't seen yet. I hope you enjoy these recipes. Gretchen TenEyck Method