New PDF release: The Hungover Cookbook

By Milton Crawford

ISBN-10: 1448155622

ISBN-13: 9781448155620

Publish yr note: First released in 2010

The morning after - the drilling headache, the waves of nausea, the paranoia, the guilt, the disgrace - definite, it's the scary HANGOVER.

We are all accustomed to the overall distress. What are much less renowned are the nuances of the hungover states. in line with P.G. Wodehouse there are six types of hangover which could carry the high-spirited reveller to his or her knees, and every calls for a truly particular remedy.

The Hungover Cookbook is a witty self-help guide that is helping the morning after drinker to spot the character of your hangover and tailor the remedy accordingly.

With scrumptious and restorative recipes - from Milton's zingy knickerbocker glory to his impossible to resist tahini and tomato toast, the English Breakfast tortilla to Mexican ranch-style eggs - The Hungover Cookbook invitations you to rework facing a hangover right into a sophisticated, multi-faceted and relaxing paintings rather than purely chucking a 'full English' at it.

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Additional info for The Hungover Cookbook

Sample text

Why Gas Grills Need to Preheat Longer ILLUSTRATION: JOHN BURGOYNE SCIENCE We call for preheating charcoal grills for 5 minutes but gas grills for a full 15 minutes. Why the difference? Both types of grills cook food through radiant heat and conductive heat. Radiant heat browns and cooks the portions of food between the bars of the cooking grate; the hot grate cooks food it touches through conductive heat. ) With a charcoal grill, because the hot coals produce an abundance of radiant heat, preheating the grill is simply serving to heat up the walls and cooking grate.

Thus our winning food processor, the Cuisinart Custom 14-Cup Food Processor, advises using its dough SUPERFLUOUS ACCESSORY blade only for recipes that call for at least 3½ cups of flour. When we made batches of pizza dough with 4½ cups of flour using the metal blade and the dough blade, each did a comparable job of kneading the dough, but the metal blade did it 15 percent faster. In fact, we find that the efficiency of the metal blade makes it preferable for all dough. Given all this, we’re not sure why manufacturers even bother including it as an accessory in the first place.

95), which looks like a large toast rack set in a metal pan, promises as many as six racks in 2 hours when cooking ribs on a gas grill. Users prop up the rib racks between the bars and add liquid to the pan below. The ribs cook uncovered for 45 minutes and are then covered with a second pan (steam helps them cook faster) for another hour of cooking. We cooked baby back and larger St. Louis–style ribs with the Ribalizer and found that it performed as promised; it was also a cinch to set up and use.

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The Hungover Cookbook by Milton Crawford

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