Selasa, 17 November 2015

Free Download , by J. R. Stevens

Free Download , by J. R. Stevens

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, by J. R. Stevens

, by J. R. Stevens


, by J. R. Stevens


Free Download , by J. R. Stevens

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, by J. R. Stevens

Product details

File Size: 2284 KB

Print Length: 70 pages

Publication Date: December 30, 2015

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B01A1H0M2C

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Amazon Best Sellers Rank:

#940,517 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I don't come across too many Vietnamese cookbooks, so I was pretty happy when I came across this one. This book is pretty well rounded in that there are a lot of recipes (I counted about 49). The categories are Breakfast, Lunch, Dinner and Desserts. I've been looking for a good recipe for Pho Soup, and the one in this cookbook is good. Also for vegetarians, there is a recipe for Vietnamese Cabbage and Tofu Salad that is packed with flavorful ingredients.I have to admit, there are some ingredients I'm not familiar with. For example the Chinese brown sugar called for in the recipe for Ginger Chicken was new to me. It turns out that it's essentially unrefined sugar that has been caramelized. I am Hispanic and, to me, it sounds like Pilloncillo... also a sort of caramelized brown sugar that often comes cone shaped.ONE NOTE TO THE EDITOR: When paging through the book, my Kindle gets stuck on Lemongrass Beef with Egg. The only way I can get around that is to slide the page selection bar at the bottom of my screen or to use one of the links in the table of contents. I'm not sure if the problem lies with me, but just a heads up.In any case, I found this to be a good introduction to Vietnamese cooking. I'll warn you that there really aren't many pictures in this book, so just be aware of that if that's a deal breaker when buying a cookbook. In fairness, I downgraded my review to four stars for lack of pictures.

Great recipes but some are missing the amounts of ingredients and a few are missing proper cooking instructions.

Muchas gracias

I love the simplicity of this cookbook. If you want a wonderful change of pace where eating is concerned, try this book.

Great selection of recipes!

It was a free eBook and we always give free eBooks five stars. as we think it encourages the publishers to continue to provide freebies...and we like to encourage that kind of behavior. If we don't find it useful, then we just never open it again.

GREAT KINDLE READ!!!

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Senin, 09 November 2015

PDF Ebook , by Mark Scarbrough

PDF Ebook , by Mark Scarbrough

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, by Mark Scarbrough

, by Mark Scarbrough


, by Mark Scarbrough


PDF Ebook , by Mark Scarbrough

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, by Mark Scarbrough

Product details

File Size: 47039 KB

Print Length: 529 pages

Publisher: Clarkson Potter (February 17, 2015)

Publication Date: February 17, 2015

Sold by: Random House LLC

Language: English

ASIN: B00MZWA8FI

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Amazon Best Sellers Rank:

#206,463 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I recently purchased an electric pressure cooker, and the few recipes and instructions I received with it were pitiful. I was pretty much on my own. I had found some recipes on Pinterest, but someone recommended this book to me, and I right away ordered it. I LOVE this book!!! It's full of 500 recipes, and most of them are fairly easy, with ingredients that you're likely to have on hand. I have a pressure canning group on Facebook, and have recommended it to everyone, as well as shared recipes that I've tried. I've also recommended this book on the Amazon reviews for the Power Pressure Cooker. (I wonder if they've seen a spike in sales :P ) So far, there has been nothing that hasn't turned out perfect, and surprisingly delicious. I especially love the soup section. 5 to 8 minutes of cook time!! I also love the fact that not only are the ingredients pretty common, they also give you options if you want to change up an ingredient, and they also provide times for both stove top and electric pressure cookers. The book is full of helpful tips and information, as well. I highly recommend this book, especially if you are new to the world of pressure cooking. I think most people start out with the idea that you cook meat or beans in them, but honestly, I've tried it all, including hard boiled eggs!!

So far, I totally love this book. I've tried a number of recipes, and not only did they work, but they tasted good. Even better, there's instructions for both stovetop and electric models, which is a huge plus. I have both types, and it's great to know exactly what the difference will be if I choose one over the other.Since I live at high altitude, I've needed to add a few minutes of cooking time to the recipes I tried, but that's not a big deal - I'm totally used to that now.With 500 recipes, it's pretty unlikely I'll make every single recipe, but this will be a great resource on the days when I get home later than planned and need to hurry things long. And, and electric pressure cooker is great in the summer, since it doesn't heat up the house as much. I'm looking forward to trying some of the more unusual recipes, like the cheesecake.Edit: I had to come back and say that I tried the cheesecake recipe - I was pretty skeptical that a pressure-cooked cheesecake would work, and even more skeptical that it would work if left uncovered. Shouldn't it be a soggy mess? But no, it came out perfectly. I have no idea what voodoo happens that makes it work, but it does.

Final Update: Timing continues to be a real problem, with most electric times way off. Another frustration is that the index is horribly organized. That's a pretty critical failing in a book of this size. I've found it hard to cook from, too, with the brick-red ingredient lists getting blurry pretty quickly. It can also be hard to keep my place in the directions because major steps aren't in bold type. Finally, the pages are very busy. I no longer use it at all. So disappointing and dropping another star. It's one grace is that it has 500 recipes. But for me, the book is essentially useless.I've since purchased Lorna Sass' book, Pressure Perfect, which is an outstanding reference book, although it's a bit like Marcella Hazan's Essentials of Italian Cooking in that the type is small and crowded for recipes. But I still refer to it frequently for the wealth of information Lorna provides. That alone is priceless and well worth the cover price. I'm also a big fan of ATK's Pressure Cooking Perfected, even though it has no timing at all for electric PCs. I use 2 websites, hippressurecooking.com and pressurecookingtoday.com for all timing instructions. They're both very good.Original review: I like this book for several reasons: it's got clear directions for both stovetop and electric pressure cookers, for every recipe. Many popular pressure cooker cookbooks barely acknowledge the existence of electric pressure cookers, others not at all. This volume is a welcome change in that it is very specific. It also offers a wide variety of recipes, for almost anything you can think of cooking in a pressure cooker.It's one failing, and it's important to me, is the timing for electric pressure cookers. Many of the recipes appear to be off in timing, calling for foods to be cooked longer than optimal. I'm not sure if the recipes were tested on an electric cooker, or if a formula was used. I understand that some early ePCs only hit 8-9psi, while the more modern ones like my Instant Pot hit 11psi. But since timing for ePCs is often hit or miss in other cookbooks and online, this isn't a fatal flaw. What I've done is look at other sources for consensus timing. If no one agrees, I make my best guess. And I keep notes, which everyone who owns a pressure cooker has advised me to do.UPDATE 6/8/2015 - This book has some interesting anomolies, rich in some recipes, deficient in others. For example, looking for Beef Stew, there are 8 recipes from around the world, using a variety of ingredients, many of them quite interesting, like Bistro Beef Stew with red wine,carrots and figs. But sadly, not one of them uses the humble potato, a very common stew ingredient. Additionally, there is flat-out contradictory information here. On page 277, the authors state that chicken fillets and tenders are too thin to cook under pressure. On the next page, we're instructed to slice chicken breasts ½-inch thick. Two pages later, they call for ¼-inch strips for stir fry. Seriously? Bottom line, they're wrong. Tenders cook in 3 minutes with QR. The 14 minutes with QR they've listed for thick boneless breasts is wrong, at that thickness they'll be tough if QR is used. Cook them for 8 minutes with 5 minutes QR.One final note, and it's a big one, is that, as suspected, Weinstein's timing, especially for ePCs, is often much too long. This problem, plus lack of timing charts, is moving me to drop this review to 3 stars. I've had good success using recipe timing from Barbara Scheiving's website, pressurecookingtoday.com. I find a recipe similar to one I'll be making and use her timing.

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Selasa, 03 November 2015

Ebook Download

Ebook Download

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Ebook Download

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Product details

File Size: 11694 KB

Print Length: 514 pages

Publisher: McGraw-Hill Education; 2 edition (April 10, 2015)

Publication Date: April 10, 2015

Language: English

ASIN: B00UMGVERU

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Amazon Best Sellers Rank:

#913,770 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

Helped me a lot to prep for the fire exam. Even though its a civil service test and the questions are different, this definitely helped prepping and understanding how to answer the questions. Would recommend to anyone who is thinking about taking their fireman's test.

It’s a good book that teaches the basics of testing for the fire service

Awesome book, well structured book, super simple to read and understand, break every subject really well, and gives the most accurate information to get in the fire service.

Great info. Brand new

Not relevant to the exam

Very helpful!

Mostly decent. But has wrong book answers. Ie correct book answer in road map tells you to travel wrong way down one way street

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