Make It Your Own: Recipes & Inspiration for the Creative Cook

Overview

Make It Your Own: Recipes and Inspiration for the Creative Cook" is a new kind of cookbook. Written for those who love to create unique, exciting meals for family and friends, it is filled with wildly flavorful recipes that boldly combine tastes from the world over. It accomplishes this in exciting new ways that inspire a sense of adventure in cooking.

Each recipe is followed by a minimum of two variations- Classic Combos and Daring Pairings-that show the reader how a few minor...

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Overview

Make It Your Own: Recipes and Inspiration for the Creative Cook" is a new kind of cookbook. Written for those who love to create unique, exciting meals for family and friends, it is filled with wildly flavorful recipes that boldly combine tastes from the world over. It accomplishes this in exciting new ways that inspire a sense of adventure in cooking.

Each recipe is followed by a minimum of two variations- Classic Combos and Daring Pairings-that show the reader how a few minor changes to a recipe can result in a completely new dish. For instance, the author's prize-winning Spice Dusted Salmon with Curried Orange-Apricot Sauce is paired as a classic combo with Mustard Seed Salmon with Lemon-Dill Aioli."

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Product Details

  • ISBN-13: 9781581825930
  • Publisher: Turner Publishing Company
  • Publication date: 7/28/2007
  • Pages: 262
  • Product dimensions: 7.00 (w) x 8.90 (h) x 0.80 (d)

Meet the Author

Jamie Miller has developed hundreds of creative recipes and has won many cooking awards, including the grand prize at the 2004 Florida Citrus Cook-Off. She has prepared her award-winning recipes on television, including Live with Regis & Kelly and numerous Food Network specials, where she continues to appear frequently. Many of her recipes have been published in cookbooks, newspapers, and such national magazines as Southern Living, Cooking Pleasures, and Bon Appetit. She lives in suburban Minneapolis, Minnesota.
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Table of Contents


How to Use This Book     3
A Few Favorite Ingredients & Techniques     6
Part 1
Marinades, Pastes, and Rubs     12
Flavored Mayonnaise and Compound Butter     40
Salsas, Chutneys, Relishes, and Other Toppings     58
Sauces, Vinaigrettes, and Glazes     90
Part 2
Appetizers and Hors d'Oeuvres     128
Fish     148
Poultry     168
Pork     184
Beef and Lamb     198
Side Dishes     222
Creative Couplings     242
Acknowledgments     247
Recipe Index     249
Category Index     255
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