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Wikimedia Cookbook
A growing, world-wide, collection of recipes in English, with links to other languages.
Pesto is a sauce that originates in the city of Genoa in the Liguria region of northern Italy (pesto alla genovese). It can be used as a sauce for pasta or meat, or can be used as an ingredient in a variety of dishes. One classic use is to spread the pesto onto slices of bread which are then toasted.
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Annatto, also achiote, is a spice made from the seeds of the achiote tree. The orange to red pigment in annatto is very readily absorbed by oils and fats, making it a quite useful, all-natural food coloring, for a variety of foods, especially for foods that might otherwise be pale in color, such as rice, cheese, poultry and fish.
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Introductory Matter |
Equipment |
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Ingredients |
Techniques | |
Meals
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Dishes | |
Special Diets |
Cuisines | |
Appendix |
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