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Grandmother’s Cooking Wisdom 3 Book Set! 2016 Version

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The original Grandmother’s Kitchen Wisdom single book of 10,000 kitchen and cooking secrets sold over 1+ million books on QVC and  is in QVC “Hall of Fame” as one of the best selling food books ever! This new 2016 3-book set includes all of the 10,000 plus almost 20,000 more kitchen and cooking secrets from chefs all over the world and while not a cookbook you will not prepare any dish without looking in the books first to see what little secrets will make the recipe perfect. Used by chefs and culinary experts!
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Book 1 Table of Contents

CHAPTER 1 GENERAL COOKING TIPS………………………………………………..11

Methods of Cooking

Barbecuing foods……………………………………….12

Grandma’s barbecue sauce recipe………… 14

Boiling……………………………………………………..` 15

Boiling points and altitude…………………… 16

Braising……………………………………………………. 17

Broiling…………………………………………………….. 18

Broiling temperatures…………………………. 19

Pan broiling……………………………………… 20

Convection Oven………………………………………… 20

Crock Pots………………………………………………… 20

Fambeing………………………………………………….. 21

Fricaisseeing……………………………………………… 22

Frying……………………………………………………… 22

Frying – temperature control…………………. 24

Possible problems…………………………….. 24

Grilling…………………………………………………….. 26

Hot hand temperatures………………………. 28

High Altitude cooking…………………………………..28

Microwave cooking……………………………………… 29

Pan-frying…………………………………………………. 31

Poaching…………………………………………………… 32

Pressure cooking………………………………………… 32

Roasting…………………………………………………… 33

Dry roasting……………………………………… 33

Moist roasting…………………………………… 34

Water in cooking………………………………… 35

Sautéing……………………………………………………. 35

Simmering or stewing…………………………………… 36

Smoke curing……………………………………………… 37

Types of wood…………………………………… 37

Standard Oven Cooking…………………………………. 38

Safe cooking temperatures……………………. 39

Oven temperatures……………………………… 40

Steaming…………………………………………………… 40

Waterless cooking……………………………………….. 41

Wok Cooking……………………………………………… 41

Thermometers……………………………………………………… 43

GENERAL BASIC INFORMATION………………………………………… 44

Food Safety & Cooking Tips…………………………………….. 44

Bacteria……………………………………………………. 44

Blenders…………………………………………………… 44

Cutting boards, plastic & wood……………………….. 45

Food safety……………………………………………….. 46

Filth in foods…………………………………….. 46

Frozen juice safety……………………………………….. 47

Frozen food concentrate………………………. 48

Infusions…………………………………………………… 49

Cookware………………………………………………….. 49

Cutlery……………………………………………………… 52

Food preservation……………………………………….. 54

Keeping foods hot……………………………… 55

Re-heating foods……………………………….. 55

Pans………………………………………………………… 56

Pan sizes…………………………………………. 56

CHAPTER 2

COOKING WITH VEGETABLES…………………………………………… 58

Blanching vegetables…………………………………………….. 58

Microwave blanching……………………………………. 60

Boiling……………………………………………………………….. 60

Grandma’s vegetable secrets…………………………. 60

Canning secrets…………………………………………………… 61

Food processor…………………………………………………….. 63

Roasting…………………………………………………………….. 63

PREPARING INDIVIDUAL VEGETABLES……………………………….. 65

Artichokes…………………………………………………………… 65

Asparagus…………………………………………………………… 67

Beans (all types)……………………………………………………. 70

Black-eyed peas……………………………………………………. 75

Hog Jowl & Black Beans………………………………… 75

Boston baked beans……………………………………… 75

Split pea soup…………………………………………….. 76

Beans (edible pods)……………………………………………….. 77

Bean threads…….………………………………………………….. 78

Beets…………………………………………………………………. 78

Beet stains………………………………………………… 79

Bok Choy…………………………………………………………….. 80

Broccoflower……………………………………………………….. 81

Broccoli………………………………………………………………. 81

Brussels Sprouts…………………………………………………… 83

Cabbage……………………………………………………………… 84

Sauerkraut………………………………………………… 85

Stuffed cabbage………………………………………….. 85

Cole Slaw Recipe…………………………………………. 87

Corned Beef & Cabbage…………………………………. 87

Carrots……………………………………………………………….. 88

Cauliflower………………………………………………………….. 91

Celery………………………………………………………………… 92

Corn………………………………………………………………….. 93

Cooking in husk………………………………………….. 96

Popcorn……………………………………………………. 96

Cucumber……………………………………………………………. 98

Making pickles……………………………………………. 98

Pickling brine……………………………………………… 99

Bread & butter pickles…………………………………… 101

Eggplant…………………………………………………………….. 101

Fennel……………………………………………………………….. 103

Greens (salad)

Lettuce Varieties………………………………………….. 106

Cobb Salad………………………………………………… 107

Horseradish…………………………………………………………. 107

Grandmother’s prime rib horseradish sauce……….. 108

Jicama……………………………………………………………….. 108

Kale…………………………………………………………………… 108

Mushrooms………………………………………………………….. 108

Braised……………………………………………………… 110

Oven-roasted……………………………………………… 110

Varieties……………………………………………………. 110

Stuffed……………………………………………………… 112

Truffles………………………………………………………………. 113

Okra………………………………………………………………….. 113

Onions……………………………………………………………….. 114

Types………………………………………………………. 116

Caramelize…………………………………………………. 118

Onion rings………………………………………………… 118

Creamed onions………………………………………….. 119

Parsley……………………………………………………………….. 120

Parsnips…………………………………………………………….. 121

Peas (all types)…………………………………………………….. 122

Creamed peas…………………………………………….. 123

Peppers (hot)……………………………………………………….. 124

Varieties……………………………………………………. 126

Peeling…………………………………………………….. 126

Peppers (sweet)……………………………………………………. 127

Roasting……………………………………………………. 128

Radishes…………………………………………………………….. 129

Radish bruchetta………………………………………… 129

Ramps……………………………………………………………….. 130

Rhubarb……………………………………………………………… 130

Rutabaga……………………………………………………………. 131

Salisify……………………………………………………………….. 131

Scallions…………………………………………………………….. 131

Spinach……………………………………………………………… 132

Creamed…………………………………………………… 133

Sprouts………………………………………………………………. 134

Varieties…………………………………………………… 134

Squash………………………………………………………………. 135

Baked acorn squash…………………………………….. 136

Sunroot……………………………………………………………… 137

Tomatillos…………………………………………………………… 138

Tomatoes…………………………………………………………… 138

Tomato products………………………………………… 140

Fried green tomatoes…………………………………… 141

Spiced tomato juice……………………………………… 142

Turnips………………………………………………………………. 142

CHAPTER 3

SECRETS TO COOKING POTATOES……………………………………. 144

Potatoes (all types)………………………………………………… 144

Cooking Methods

Baked………………………………………………………. 150

Baked potato soup…………………………….. 151

Boiled………………………………………………………. 152

French fries……………………………………………….. 152

Solving problems………………………………. 153

French fry recipe……………………………….. 154

Hashed browns…………………………………………… 154

Mashed…………………………………………………….. 154

Garlic mashed potato recipe…………………. 155

Pan-fried…………………………………………………… 156

Potato Chips………………………………………………. 156

Baked potato chips…………………………….. 157

Potato pancakes………………………………… 157

Roasted……………………………………………………. 158

Scalloped………………………………………………….. 159

Miscellaneous

Potato salad………………………………………………. 159

Shepherds pie……………………………………………. 160

CHAPTER 4 COOKING & PREPARING FRUITS…….…………………………………. 162

General Information……………………………………………….. 162

The Browning story……………………………………..164

Dehydration of food…………………………………….. 165

Drying fruits………………………………………………. 168

Fresh produce VS harmful bacteria………………….. 170

Ambrosia salad………………………………………….. 171

Fruit Sauces……………………………………………………….. 171

Juicing……………………………………………………………… 172

Preserves and Pectin…………………………………………….. 174

Jelly secrets……………………………………………… 177

Chutney Recipe……………………………………………………. 178

INDIVIDUAL FRUITS………………………………………………………..

Acerola………………………………………………………………. 179

Apples……………………………………………………………….. 179

Varieties……………………………………………………. 180

Apple cobbler……………………………………………… 184

Applesauce………………………………………………… 185

Baked apples……………………………………………… 186

Candied apples…………………………………………… 187

Apple juice…………………………………………………. 188

Apricots……………………………………………………………… 190

Apricot/Peach Cobbler Recipe…………………………. 190

Atemoya……………………………………………………………… 191

Avocado……………………………………………………………… 191

Babaco……………………………………………………………….. 193

Bananas……………………………………………………… ……… 193

Banana bread……………………………………………… 196

Bananas Foster…………………………………………… 196

Berries……………………………………………………………….. 197

Calabaza…………………………………………………………….. 201

Carambola………………………………………………………….. 201

Carissa……………………………………………………………….. 201

Cherries……………………………………………………… ……… 201

Cherries jubilee……………………………………………. 203

Citron………………………………………………………………… 204

Citrus Fruit (general)………………………………………………. 204

Segmenting……………………………………………….. 205

Zest…………………………………………………………. 205

Coconut……………………………………………………………… 205

Dates………………………………………………………………… 206

Feijoa………………………………………………………………… 207

Figs………………………………………………………………….. 207

Grapes………………………………………………………………. 208

Grapefruit…………………………………………………………… 209

Jackfruit……………………………………………………………… 211

Kiwano………………………………………………………………. 211

Kiwi…………………………………………………………………… 211

Lemons and Limes………………………………………………… 212

Lemonade recipe………………………………………… 213

Lychee………………………………………………………………. 213

Mango……………………………………………………………….. 214

Melons………………………………………………………………. 214

Nectarines………………………………………………………….. 216

Olives……………………………………………………………….. 216

Oranges…………………………………………………………….. 218

Waldorf salad…………………………………………….. 222

Papaya ……………………………………………………………… 222

Peaches…………………………………………………………….. 223

Peach Melba………………………………………………. 224

Pears………………………………………………………………… 224

Dry poaching……………………………………………… 225

Persimmons……………………………………………………….. 225

Plums……………………………………………………………….. 226

Raisins………………………………………………………………. 227

Rambutan…………………………………………………………… 227

Star apple…………………………………………………………… 228

CHAPTER 5

CONDIMENTS, SPICES & HERBS………………………………………… 229

Bleu cheese dressing……………………………………………… 229

French dressing……………………………………………………. 230

Ketchup……………………………………………………………… 230

Mayonnaise………………………………………………………… 231

Mayonnaise recipe……………………………………… 233

Mustard…………………………………………………………….. 234

Types……………………………………………………… 234

Recipe……………………………………………………… 235

Salsa…………………………………………………………………. 235

Soy sauce…………………………………………………………… 236

Steak sauce………………………………………………………… 236

Sweeteners………………………………………………………….. 236

Honey………………………………………………………. 236

Maple sugar……………………………………………….. 240

Maple candy……………………………………… 241

Molasses…………………………………………………… 242

Sugar……………………………………………………….. 243

Types…………………………………………….. 243

Tabasco sauce……………………………………………………… 246

Tartar sauce………………………………………………………… 247

Tartar sauce recipe………………………………………. 247

Vinaigrette…………………………………………………………… 247

Vinegar………………………………………………………………. 247

Types……………………………………………………….. 249

Worcestershire sauce…………………………………………….. 253

SPICES & HERBS……………………………………………………………. 253

Substituting herbs…………………………………………………. 254

Making grandma’s spices………………………………………… 254

Drying herbs………………………………………………………… 254

INDIVIDUAL HERB LIST……………………………………………………. 258

Allspice…………………………………………………….. 258

Anise……………………………………………………….. 258

Basil………………………………………………………… 258

Bay leaf…………………………………………………….. 259

Capers……………………………………………………… 260

Caraway seeds……………………………………………. 260

Cardamon seeds…………………………………………. 261

Celery seed………………………………………………… 261

Chili peppers……………………………………………… 261

Chives………………………………………………………. 261

Cilantro……………………………………………………… 262

Cinnamon………………………………………………….. 262

Dill…………………………………………………………… 262

Dill pickle recipe………………………………… 262

Fennel………………………………………………………. 263

Five-spice powder………………………………………… 264

Garlic………………………………………………………. 264

Garlic & dill butter……………………………… 266

Ginger………………………………………………………. 268

Marjoram…………………………………………………… 269

Oregano……………………………………………………. 269

Paprika……………………………………………………… 270

Parsley……………………………………………………… 270

Pepper……………………………………………………… 270

Peppercorns………………………………………………. 271

Peppermint………………………………………………… 271

Saffron…………………………………………………….. 271

Sage………………………………………………………… 272

Salt………………………………………………………….. 272

Types……………………………………………… 275

Seasoned salt recipe…………………………… 275

Salt-free seasoning…………………………….. 276

Tarragon…………………………………………………… 276

Thyme……………………………………………………… 276

Vanilla……………………………………………………… 276

Grandma’s herb & spice recommendations………………….. 278

Grandma’s chow chow…………………………………………… 279

CHAPTER 6

PREPARING SOUPS, STEWS & STOCKS………………………………. 281

Soup & stew facts……………………………………..………….. 281

Removing Fats…………………………………………… 281

Re-heating………………………………………………… 283

Beef & Barley Soup Recipe……………………………………… 285

Bisques……………………………………………………………… 285

Chowder…………………………………………………………….. 286

White Clam Chowder Recipe…………………………… 286

Consommé………………………………………………………….. 288

Cream Soups……………………………………………………….. 288

Old Fashioned Cream of Tomato……………………… 289

Vegetable Soup…………………………………………………….. 290

Gelatin……………………………………………………………….. 290

Stocks……………………………………………………………….. 293

Speedy Stock Recipe……………………………………. 295

Brown Stock Recipe…………………………………….. 295

White/Veal Stock Recipe……………………………….. 298

SOLVING STOCK PROBLEMS………………………………….. 300

Glazes……………………………………………………………….. 301

CHAPTER 7

GRANDMA TEACHES KID’S TOO COOK……………………………….. 302

30 FUN RECIPES FOR KID’S TO MAKE WITH GRANDMA’S HELP…………. 302

GLOSSARY………………………………………………………………………………………. 326

APPENDIX A MEASURING…………………………………………………………………….. 339

And that’s just book 1!

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