To help you find gifts as special as your family and friends, we've brought together these very special online gift stores. Click one of the images below to see unique gifts from one of the unique artists at mygloriousgifts.com. Gift items include long term favorites such as t-shirt, mug, clock, journal, poster, sweatshirt, magnet, sticker, greeting card and many, many more.
Welcome to the Fun, Food and Folklore of The New Orleans School of Cooking! These entertaining classes are located in a renovated molasses warehouse built in the early 1800's in the heart of the French Quarter. You will be taught the basics of Louisiana Cooking in a way you'll never forget.
All Fresh Seafood s ready to serve shrimp cocktail is always a party favorite. These imported white shrimp from South America arrive at your door fully cooked with the tail on. Just open and serve.
This cook's work center has a self supporting pull out cutting board and a knife rack. It is constructed of domestic hardwood and a warp resistant and veneer sides with an oil finish for years of use. It features satin nickel handles and adjustable shelving for superior function. This item is made in the USA. Please note accessories are not included. Catskill Craftsmen, Inc. - 1563
The renowned kitchen at the Nyingma Institute has been serving innovative vegetarian meals for over 30 years. This book offers 108 of our favorite gourmet recipes along with many insights about creative vegetarian cooking.
The rich, sunny flavors of roasted sweet red peppers and tomatoes, balsamic vinegar and African per-peri peppers in Nando's Roasted Reds Cooking & Grilling Sauce will make you think of a warm late-summer day in the mediterranean. This mildly spicy sauce captures the essence of colonial Portuguese cuisine and helps you create gourmet meals at home without gourmet effort. Nando's Roasted Reds Cooking & Grilling Sauce is great for cooking and grilling meats, kebabs, poultry or fish, and also makes delicious stir-fry dishes, casseroles and pastas. The label includes an easy recipe for roasted red pepper casserole using chicken, meat or fish that's ready in only 20 minutes! This sauce is Kosher, Parev. Refrigerate after opening.
For some people, cooking a meal is as easy and effortless as a walk in the park. But for others, even frying an egg may seem like a hike up Mount Everest. Designed for everyone who feels clueless in the kitchen, Your Time to Cook is a true first cookbook, packed with important kitchen essentials and cooking fundamentals-as well as a collection of basic, easy-to-prepare recipes. Kicking off the book is an introduction to kitchen gadgets and gizmos, essential guidelines for stocking the pantry, and a review of common cooking terms and food-preparation techniques. Hundreds of magnificent full-color photos help make the information clear and accessible-whether it is a description of a how to chop an onion, scramble an egg, cook the perfect steak, or brew the best cup of coffee. Over 250 foolproof recipes include everything from breakfast favorites and party appetizers to hearty soups, salads, veggie side dishes, pastas, and seafood, as well as chicken, beef, pork, and lamb dishes. There is also a dessert chapter that is packed with your favorite sweet treats. To further ensure successful results, photos accompany each recipe with step-by-step directions, while practical tips and tricks make sure that each meal is not only picture perfect, but also perfectly delicious. Whether you are a newlywed struggling in your first kitchen, a single out on your own, or just someone who'd like to gain more confidence in the kitchen, Your Time to Cook is your key to cooking success.
With our Deluxe Let s Cook Kitchen, kids can cook up a feast without getting a single dish dirty. This adorable kitchen is one gift all the young chefs in your life are sure to enjoy. Features include: Bold primary colors Refrigerator, freezer, oven and microwave open and close See-through doors on oven and microwave Removable sink for quick and easy cleaning Knobs on the oven and sink that turn and click Convenient storage above and below the sink Large enough that multiple children can play at once Made of wood Sturdy construction
For cooks who want more with less, the recipes featured in this cookbook include ten or fewer common ingredients, easy step-by-step instructions, and a complete nutritional analysis along with a list of the American Dietetic Association exchange for each serving.
Look! Look! The Cat wants to cook! Told with simple rhymes and rhythms, this jaunty illustrated tale gives very young readers a taste of the Cat in the Hat s flamboyant cooking skills as he slaps on a Chef s hat and whips up purple cupcakes using some truly odd ingredients! A cat-terrific spin-off based on Dr. Seuss? The Cat in the Hat movie.
Convection setting cooks food quickly and evenly. 4-settings: convection, bake, broil, toast. 15-liter oven cavity accommodates 6 slices of bread or a whole chicken. 'Stay-on' setting or program a 30-minute time and the unit will automatically shut-off.
A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet-scientists, inventors, and accomplished cooks in their own right-have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover: Why plunging food in ice water doesn't stop the cooking process When boiling cooks faster than steaming Why raising the grill doesn't lower the heat How low-cost pots and pans can perform better than expensive ones Why baking is mostly a drying process Why deep-fried food tastes best and browns better when the oil is older How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand Many invaluable features include: Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adri, Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.
