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- Learn Professional Cooking Fast
- Prepare a whole ethnic dinner party
- Learn each dish in under 8 minutes
- Impress your friends and family
- 2 hours of professional cooking instructions
- 18 delicious dishes
- Free recipe booklet makes shopping and cooking
a breeze
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Video Cookbook is a unique approach to learning
how to cook at home. It has 2 hours of professional
cooking instruction covering 18 dishes from around
the world. The value of the video is that it teaches
you how to cook each dish step by step. It is like
having professional chefs right there with you so
that you can prepare amazing meals.
There are tons of recipes available in books and
on the internet, but to get the professional step
by step instruction we offer would usually take
quite a financial and time commitment. Here we teach
you each dish in less than 8 minutes.
The video comes with a recipe booklet that makes
your shopping and cooking a breeze. Just watch the
video, learn the steps, then shop and cook with
the aid of the booklet. If you get stuck, just refer
back to the tape. Even those most afraid of the
kitchen can become great cooks with Video Cookbook.
We highly recommend the tape for anyone's home as
a reference to cooking ethnic meals and as a gift
that certainly any new homemaker will appreciate.
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Sample
Recipes
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SPICY
PEANUT CHICKEN
- 1 LB boneless, skinless chicken breast
- 1 medium red bell pepper, diced
- 2 clove garlic, minced
- 1 TBS grated gingerroot
- 2 sliced green onions
- 1/3 cup dry roasted peanuts
- ¼ cup chicken broth
- 1 TBS cornstarch
- 1 TBS brown sugar
- 2 TBS soy sauce
- 1 TBS white vinegar
- ¼ tsp. ground red pepper (cayenne)
- 1 TBS vegetable oil
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1.) Rinse chicken and cut into ¾ inch
piece
2). Rinse pepper and cut into ¾ inch
pieces.
3.) Mix broth, cornstarch, sugar, soy sauce,
vinegar and cayenne pepper.
4.) Heat wok and add oil, rotate wok to coat.
Add chicken, garlic and gingerroot; stir-fry
until chicken is no longer pink in center.
5.) Add bell pepper to wok, stir-fry 1 minute.
6.) Add cornstarch mixture to wok. Cook and
stir about 1 minute or until sauce thickens.
Stir in peanuts. Garnish with onions. |
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TOMATO,
MOZZARELLA SALAD
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons balsamic vinegar
- 1 teaspoon minced garlic
- 1/4 teaspoon English dry mustard
- 1/2 teaspoon sugar
- 3 large vine-ripened tomato, cut into
1/4-inch-thick slices
- 1/2 pound mozzarella cheese (preferably
fresh), cut into
- 1/8-inch-thick slices
- 8-10 large fresh basil leaves, sliced
thin
In a small bowl whisk together oil, vinegar,
garlic, mustard, sugar, basil and salt and
pepper to taste. On a platter arrange tomato
slices alternate with mozzarella. Drizzle
salad with vinaigrette.
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