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  1. Here's a valuable book for those who are new to the art of Dutch oven cooking. Written by a veteran of several World Championship Dutch Oven Cook-offs, this guide has it all A helpful list of tools takes the guesswork out of what accessories to buy and suggests what features to look for when selecting them. Tips are given for seasoning, cleaning, and storing cast-iron and aluminum Dutch ovens and for proper fire preparation. The exciting main dishes include apple- orange stuffed pork chops, moussaka, Swiss cheese and mushroom quiche, Malibu chicken, and more. Delicious recipes are given for soups, chili, sauces, bread, cakes and pies. What adds to this book's special value is that the author shares his insights on the ins and outs of competition cooking. Other chapters discuss basic cooking techniques, cooking for large groups, and the use of a Dutch oven in a home food-storage program.
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  2. We've all seen them in grocery stores and restaurants: delectably juicy, evenly browned, picture-perfect rotisserie chickens. Do you think they look unattainable, like something that can only be bought in a store and never replicated at home? In truth, it's as easy as can be with a rotisserie oven. A small rotisserie oven that fits right on your kitchen counter will effortlessly transform a humble chicken (and so much more) into a gloriously crispy, moist, and delicious family dinner in about an hour (while you are busy doing other things, or maybe even finding time to relax). The rotisserie is one of the most recent additions to the kitchen-appliance repertoire. What you may not realize is that it's also one of the most versatile and user-friendly. It can cook everything from meat and poultry to vegetable side dishes and desserts; it works without heating up he rest of the kitchen like an over; it's compact enough to occupy only a small amount of valuable counter space; plus, it's easy to clean In The Ultimate Rotisserie Cookbook, Diane Phillips creatively takes the rotisserie oven well beyond chicken to every kind of food and every course of the meal. Go on, give it a whirl with recipes such as Calypso Jerk Chicken Kabobs, Roasted Garlic Prime Rib Roast, Plum Crazy Pork Chops, or Roasted Salmon with Mustard Chive Butter. Since the rotisserie bastes food in its own juices and allows excess fat to drain away, everything cooks up lighter and healthier than the same food that is cooked in the traditional oven or stovetop manner. For easy, no-fuss hors d'oeuvres or side dishes, try Blue Bayou Stuffed Mushrooms, Sugar Cane Shrimp, No-Fry Pommes Frites, or Pesto-Grilled Eggplant. With an extensive chapter of marinades, sauces, and rubs to spice things up or cool them down (how about Southwestern Fiesta Rib Sauce or Cucumber Mint Salsa?) and one on desserts to sweeten the deal (ever thought of making Rotisserie Caramel
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  3. I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!-Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse Restaurant From Anthony Tassinello, chef at Berkeley's famed Chez Panisse, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven-from classically simple Margherita pizza to more exciting and challenging recipes. From those first drawn-out moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing-and savoring-a perfect wood-fired oven pizza. Tassinello shares need-to-know tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more, while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal. With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus beyond pizza chapter that showcases the versatility of wood-fired cooking, this is the go-to wood-fired pizza oven resource for 21st century home cooks.
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  4. Kiko Denzer and Hannah Field, maker and baker, invite you into the artisan tradition. First, build a masonry oven out of mud. Then mix flour and water for real bread abetter than anything you can buy.a Total cost? Hardly more than a baking stone a and it can cook everything else, from 2-minute pizza to holiday fowl, or a weekas meals. Clear, abundant drawings and photos clarify every step of the process, from making aoven mud, a to fire, and to bread. Informative text puts it all into context with artisan traditions of many ages & cultures. Beautifully sculpted ovens (by the author and readers) will inspire the artist in anyone. And the simple, 4 step recipe (based on professional and homestead experience) promises authentic hearth loaves for anyone, on any schedule. From weekend gardeners to simple living, back-to-the-landers; Peace Corps volunteers to neighborhood community-builders; third-graders to earth-artists of all ages, this book feeds many hungers a updated, expanded, re-written, & revised. a foreword by Alan Scott, the grandfather of wood-fired ovens and artisan bread. a super-insulated design holds heat longer with less wood burned. a 8 pages of color photos. a Plus: mobile ovens, rocket mass heaters for the home, hay-box cookers, and more.
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  5. Skinny Bitch Bun in the Oven : A Gutsy Guide to Becoming One Hot (and Healthy) Mother!
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  6. The first comprehensive monograph on Mario Bellini, one of Italy's most versatile and influential designers.A key figure in the emergence of Italy as an important centre fore design in the 1960's, Mario Bellini is renowned for his elegant, dramatic and often poetic designs for, among others, Olivetti, Cassina, B&B Italia, Vitra and Artemide. He was the subject of a one man retrospective at the Museum of Modern Art in 1987, the recipient of eight prestigious Compasso d'Oro industrial design awards, the Editor-in-Chief of the influential architecture and design magazine Domus (1986-91) and continues to produce architecture and design for clients and locations all over the world.Features:- Richly illustrated with over 500 images including sketches and photographs from Mario Bellini's archive, opened publicly for the first time.- A complete catalogue of Bellini's design work, thematically presented, from calculators, typewriters, office and banking machines, to chairs, tables, sofas, and lighting. Features a series of essays, including an interview with Mario Bellini, covering the various aspects of his career and design processes.
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  7. The Bellini Bride - Michelle Reid Marco Bellini thinks he has it all: success, wealth...and Antonia - his beautiful, sensual mistress. Then his father becomes ill, and Marco feels bound to marry and produce an heir to the famous Bellini fortune. But who should Marco choose as a bride? Antonia isn't suitable, but she's the only woman he wants in his life and his bed. Dare he take his mistress to be his lawful wedded wife? The Italian's Bride - Diana Hamilton Knowing that the powerful Verdi family can easily take her baby son away if they wish, Portia Makepeace has no choice but to go with Lucenzo Verdi to his home in Italy. He obviously thinks she is a gold digger, but to her horror Portia finds herself falling in love with him! So when he offers to make her his bride does he believe in Portia's innocence, or are there other motives behind his hot-blooded embrace? Married By Arrangement - Lynne Graham Antonio Rocha saw Sophie Cunningham as a tramp - she was raising his orphaned baby niece in a trailer! However, Antonio didn't appreciate that though she might not be a lady, Sophie had plenty of love to give. And she was a virgin.Antonio soon found himself attracted to Sophie, and he knew how to indulge this passion: a marriage arrangement on his terms...
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  8. (Vocal). This edition presents 21 songs in two keys, adding material to the previously published 15 composizioni da camera . It includes a substantial preface and extensive historical notes on each song in English and Italian, along with English translations and a guide to pronunciation. There are songs in this collection not available elsewhere. Long-lasting sewn binding.
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  9. Norma is by common consent the finest of the ten operas composed during Vincenzo Bellini's short career, representing his genius more comprehensively than is usually the case with any single work by an operatic composer. This handbook provides the biographical and cultural context of the opera. It gives a full synopsis and an examination of the music and poetry, which is rooted in the aesthetics of early nineteenth-century Italian opera. Professor Kimbell suggests something of the impression Norma has made on our imaginations and sensibilities in the 165 years since it was first produced in Milan in December 1831. He considers the great interpretations of the eponymous leading role. His discussion also embraces Bellini's work more generally by presenting some of the critical reactions to his music.
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  10. Richly illustrated with over 500 images including sketches and photographs from Mario Bellini's archive, opened publicly for the first time. Includes a complete catalogue of Bellini's design work, thematically presented, from calculators, typewriters, office and banking machines, to chairs, tables, sofas, and lighting. Features a series of essays, including an interview with Mario Bellini, covering the various aspects of his career and design processes. A must-own book for architects and designers of all disciplines including product, furniture, lighting, textile, and graphic designers, as well as students of all these disciplines. Will appeal to the many amateur and specialist collectors of classic Bellini designs. About the Author Enrico Morteo is an architect, editor, publisher, curator and a consultant of design and architecture. He has curated of a number of important programs and exhibitions including the ADI/ Compasso d'Oro Historical Collection, the Programmare l'arte exhibition for Venice and Milan, 2012-2013, the Uniqueness of Italy exhibition in Rome at the Palazzo delle Esposizioni in 2011, the Roberto Sambonet exhibition held in Turin, Brasilia and Sao Paulo in 2008-09 and the exhibition Olivetti: Una bella societa shown in Turin in 2008. Enrico is also the author of a number of books including Grande Atlante del Design and the History of Architecture chapter of the Architecture Encyclopedia Garzanti. He has also worked with major Italian design magazines including Domus, Interni, Abitare, Modo, Lotus and Rassegna. His other cultural contributions include his appointment as Scientific Advisor for the Torino 2008 World Design Capital, his professorship of History of Design at Universita IUAV di Venezia (1997-2000), and, since 1993, he has been the author of radio and television programs for the Italian National public broadcasting services Radio3 and RaiSatArt.
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  11. "The Weather Clock said knife o'clock so I chained Dad up in the shed." In Scarper Lee's world, parents don't make children - children make parents. Scarper's father is his pride and joy, a wind-powered brass construction with a billowing sail. His mother is a Bakelite hairdryer. In this world it rains knives, and household appliances have souls. There are also no birthdays - only deathdays. Scarper knows he has just three weeks to live. As his deathday approaches, Scarper is forced from his routine and strikes out into the unknown - where friendships are tested and authority challenged. Unsettling and fiercely original, The Motherless Oven traces a journey through a bizarre, distorted teenage landscape: a world, after all, not so different from our own.
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  12. "There is no healthier way to cook." –Collen Sloan Bill Ryan serves up some of the finest Cajun and Creole cooking out of a Dutch oven you'll ever taste! With this cookbook, he shares some of his prize recipes and tips for cast-iron cooking. Give a few of these Louisiana favorites a try: Beignets, Shrimp Creole, Dirty Rice, and Crawfish Etouffee. And, if that doesn't fit the bill, Grillades and Grits, Cajun Cacciatore, Mardi Gras Rolls, and Lime-Coconut Buttermilk Pie certainly will. Bill Ryan is the president and founder of the Louisiana Dutch Oven Society and serves on the board of directors of the International Dutch Oven Society as the representative for the Southern states region. He started cooking with Dutch ovens as a hobby in 2000 and has participated in Dutch oven cook-offs since 2007.
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  13. Good food cooked with love for the whole family. Here is an amazing selection of hearty meals that will satisfy the hungriest members of your family. Traditional meals - but often with a modern twist - cooked in the oven or slow cooker. From Rich Pinot Chicken with Mushrooms to Moussaka Lamb Braise or Pork Chops in Pizza Sauce, these recipes are winners. Filling soups and satisfying puddings are also featured, along with sound information on meat cuts and how to cook them to perfection, and practical tips on getting the best from your slow cooker or oven. Allyson Gofton is known for her clear, straightforward recipes that work and that appeal to a wide range of people.
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  14. Dutch oven cooking has long been popular out West, but when people nationwide find out just how easy and delicious Dutch oven cooking is, they'll be scrambling to get one Whether used outside with charcoal briquettes or inside the regular kitchen oven, Dutch ovens provide a stable, even cooking temperature, easy clean up one-dish cooking, and hearty recipes for every meal. The book also includes a Helpful Hints section, and plenty of information about getting started with Dutch oven cooking for the beginner.With 101 easy recipes to choose from-from breakfast to dessert, including breads and rolls-the Dutch oven might just become the most popular cooking method in your house. Recipes include the Mountain Man Breakfast, Sausage Spinach Wreath, Dutch Oven Stew with spicy Jalapeno Cheese Bread, Caramel Apple Cobbler, Stuffed Pork Roast, Cinnamon Rolls, Dutch Oven Pizza, Apricot Raspberry Glazed Cornish Hens, and White Chili.
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  15. Dutch Oven Cooking is a handy little guide that's bound to be a hit on any camping trip. It shows you how to practice the delicious 'art' of Dutch oven cooking, and it's packed with lots of simple recipes for simply great eatin'.
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  16. Life is uncertain. Eat dessert first. It's a great idea in theory, but who has time to preheat the oven, grease the baking sheet, measure out precise ingredient quantities, and wait for their treats to cool before frosting and devouring them? Growing up in a big Cuban family, Cristina Suarez Krumsick always had an appreciation for food, but as she got older, she realized that what she really likes most is feeding the people dear to her. How can someone confined to a tiny New York City kitchen spread so much love? Now, Cristina has made dessert faster, easier-and oven-free! With bite-sized truffles, clodhoppers, barks, fudges, bars, cold treats, puddings, candy, and even mini pies, cookies, and cakes, NO BAKE MAKERY features recipes for no-fuss treats that will surely impress in taste and presentation. There are even icons ands sidebars offering cooking tips, serving suggestions, and more. From the Cinni Minni to the Cherry Bomb, and the Mintamelon Pop to the Coconilla Pie, there is something yummy for everyone in this book!
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  17. The use of Southwestern herbs and spices really kick up the taste in these sauces, salsas, side dishes, main dishes, breads, and even desserts. Chile-Rubbed Rib-Eye Steaks, Red Chile Onion Rings, Prickly Pear Barbecue Sauce, Chipotle Cheese Bread, andSouthwest Caramel Apple Pie are just a few of the delicious recipes.With their helpful Dutch oven tips and information about Southwestern ingredients, the Dumlers' will have you cooking a fiesta in no time. George Dumler spent his early years on a cattle ranch where his grandpa would cook in a Dutch oven over the branding fire. He learned to cook as a youngster and has been creating tasty Dutch oven dishes ever since. Dumler particularly enjoys cooking main and side dishes using Southwestern flavors. Carolyn Dumler grew up on a dairy farm and learned to cook for a large family at a young age. She especially enjoyed baking breads and sweet treats; she still does. It wasn't until after she married George that she learned to cook in a Dutch oven. George and Carolyn live in Tucson, Arizona, where their coworkers happily test all of their new recipes.
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  18. First published by Yankee Magazine in 1977, this book remains the authority on how old-time brick ovens were designed and used. The book explains the evolution of the brick oven from the 17th through the 19th centuries, out lines the basic points to consider in building such an oven today, and describes in detail construction of a brick oven, ash pit complex, including the tools required, procedures to be followed, types of brick and mortar, lintels and doors, plans, dimensions, and actual brickwork, graphically illustrated with photographs, diagrams and drawings. Also covered is how to heat and use such an oven, once built.Richard M. Bacon has written numerous articles for such publications as Yankee Magazine and the Sunday New York times. He also wrote The Yankee Book of Forgotten Arts, Simon & Schuster, 1978.
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  19. In this captivating blend of culinary history and popular culture, the award-winning author of Perfection Salad shows us what happened when the food industry elbowed its way into the kitchen after World War II, brandishing canned hamburgers, frozen baked beans, and instant piecrusts. Big Business waged an all-out campaign to win the allegiance of American housewives, but most women were suspicious of the new foods—and the make-believe cooking they entailed. With sharp insight and good humor, Laura Shapiro shows how the ensuing battle helped shape the way we eat today, and how the clash in the kitchen reverberated elsewhere in the house as women struggled with marriage, work, and domesticity. This unconventional history overturns our notions about the '50s and offers new thinking on some of its fascinating figures, including Poppy Cannon, Shirley Jackson, Julia Child, and Betty Friedan.
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  20. Mary Karlin's enticing recipes explore the diverse flavor characteristics of hardwoods and live-fire cooking methods from Plank-Roasted Porterhouse or Indian Onion Naan to a hearth-baked Milanese Risotto Tart or Warm Chocolate- Chipotle Cakes. Introductory chapters of this title cover the basics of indoor and outdoor wood-fired cooking, followed by the best applications for the myriad live-fire techniques, a survey of equipment, and detailed instructions on building fires and regulating temperatures. Karlin's expert planning shows efficient cooks how to make the best use of wood-fired cooking sessions, including step-by-step instructions for preparing an entire week's worth of food in a single session. "Wood-Fired Cooking" is ideal for grilling enthusiasts looking for the next challenge.
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