By Nanette Kinkade
Thomas Kinkade, recognized around the world as «the painter of light,» is a grasp at inspiring stories in his paintings. the following, his spouse Nanette pairs memorable recipes encouraged by means of a few of Thomas favourite works.
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Additional resources for Thomas Kinkade Cookbook: A Journal of Culinary Memories
Sample text
FINISH The mixture should be thickened and smooth.
6 CAN OPENER: A no-brainer—just remember that after opening a can, handle the lid with caution; it can be as sharp as a knife. 7 MEASURING SPOONS: Use these spoons for both dry and liquid ingredients. 8 HEAT-RESISTANT TONGS: An alternative to No. 5, these offer two advantages: They stay cooler than all-metal tongs and are friendlier to nonstick cookware. 9 VEGETABLE PEELER: Its obvious function is to remove the skin from vegetables, but it can also make long shavings of cheese and strips of citrus peel for cooking and garnishing.
CHAPTER CONTENTS | METRIC INFORMATION | EMERGENCY SUBSTITUTIONS | INDEX basics cookware If you buy good-quality pans, these workhorses will serve you well for many, many years. NECESSITIES 1 LARGE NONSTICK SKILLET WITH SLOPED SIDES:The sides allow for easier tossing and flipping of foods you’re preparing. The nonstick coating allows you to cook with less fat. Cook pasta and make big batches of broth, soup, stew, and chili in this vessel. Look for one with a volume of 6 to 8 quarts. 2 POT: 3 MEDIUM SAUCEPAN: Saucepans have tall straight sides with tight-fitting lids.