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Author : Barb Stuckey
Publisher : Simon and Schuster
Page : 418 pages
File Size : 55,8 Mb
Release : 2012-03-13
Category : Cooking
ISBN : 9781439190739
"The science of taste and how to improve your sense of taste so that you get the most out of every bite"--
Author : Danielle Kosann,Laura Kosann
Publisher : Clarkson Potter
Page : 226 pages
File Size : 48,6 Mb
Release : 2018-04-10
Category : Cooking
ISBN : 9780553496376
Founders of popular website The New Potato mix food with lifestyle in this trendy, healthy cookbook: funny anecdotes, celebrity run-ins, and a healthy serving of fashion. Sisters Danielle and Laura Kosann have always loved cooking and eating out. But for them, it was never just about the food. It also meant the outfits they wore to dinner, the decor of the restaurant, and the guest list at their dinner party. Actually, food permeated every aspect of their lives. With inherent interests in fashion, design, media, and celebrity, they realized nobody was ever looking at these categories through the lens of food. Why weren’t people being asked about what they were eating the way they were being asked about their style, their careers, or their dating lives? In launching the website, Danielle and Laura not only got to talk about food all the time, but they also collected a trove of hilarious experiences in brushing elbows with celebrities from all walks of life. Now, their debut cookbook brings together those antics and anecdotes with 85 original recipes that anyone can make, as long as they’re hungry and have a kitchen. Lime-Blueberry Pancakes? Stack ’em. Sweet Pea Carbonara? Give it a twirl. Then finish the night off with a Bourbon Chai. Pull up a chair, have a bite, and get ready for some great stories on the side.
Author : Sasha Pieterse
Publisher : HarperCollins
Page : 341 pages
File Size : 47,5 Mb
Release : 2019-10-08
Category : Cooking
ISBN : 9780062851413
From Sasha Pieterse, the star of Pretty Little Liars, an inspiring and delectable full-color guide to cooking, baking, DIY, and embracing the joy of entertaining. Welcome to the party! Sasha Pieterse has had a passion for food and entertaining practically from birth. In Sasha in Good Taste, she shares her flair for the festive with a collection of her favorite recipes, décor ideas, and tips and tricks for throwing the ultimate party for any occasion. Covering every aspect of party planning, from budgeting to creating a menu to fun DIY projects to help set the mood, Sasha in Good Taste includes: SAVORY RECIPES: Burrata Meatballs, Stuffed Jalapeños, Whipped Ricotta Cheese Toast, yum . . . SWEET BITES: Whiskey Cupcakes, Adult Cookies and Milk, Churro Bowls, oh my! CURATED COCKTAILS: With "polite," "sassy," and nonalcoholic options PARTY IDEAS: From Cigar Bars to Paint Parties to Friendsgiving, and much more Inside you’ll find everything you need to throw the party of your dreams.
Author : Barb Stuckey
Publisher : Simon and Schuster
Page : 354 pages
File Size : 49,5 Mb
Release : 2013-03-26
Category : Cooking
ISBN : 9781439190746
Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.
Author : Danielle Kosann,Laura Kosann
Publisher : Clarkson Potter
Page : 224 pages
File Size : 42,5 Mb
Release : 2018-04-10
Category : Cooking
ISBN : 9780553496383
Founders of popular website The New Potato mix food with lifestyle in this trendy, healthy cookbook: funny anecdotes, celebrity run-ins, and a healthy serving of fashion. Sisters Danielle and Laura Kosann have always loved cooking and eating out. But for them, it was never just about the food. It also meant the outfits they wore to dinner, the decor of the restaurant, and the guest list at their dinner party. Actually, food permeated every aspect of their lives. With inherent interests in fashion, design, media, and celebrity, they realized nobody was ever looking at these categories through the lens of food. Why weren’t people being asked about what they were eating the way they were being asked about their style, their careers, or their dating lives? In launching the website, Danielle and Laura not only got to talk about food all the time, but they also collected a trove of hilarious experiences in brushing elbows with celebrities from all walks of life. Now, their debut cookbook brings together those antics and anecdotes with 85 original recipes that anyone can make, as long as they’re hungry and have a kitchen. Lime-Blueberry Pancakes? Stack ’em. Sweet Pea Carbonara? Give it a twirl. Then finish the night off with a Bourbon Chai. Pull up a chair, have a bite, and get ready for some great stories on the side.
Author : Sherry Golden
Publisher : Alfred A. Knopf
Page : 322 pages
File Size : 51,8 Mb
Release : 1985
Category : Cooking
ISBN : 0394531817
Author : Pierre Bourdieu
Publisher : Routledge
Page : 641 pages
File Size : 43,6 Mb
Release : 2013-04-15
Category : Philosophy
ISBN : 9781135873165
Examines differences in taste between modern French classes, discusses the relationship between culture and politics, and outlines the strategies of pretension.
Author : Carol Hart
Publisher : SpringStreet Books, LLC
Page : 266 pages
File Size : 41,7 Mb
Release : 2007
Category : Diet
ISBN : 9780979520402
Hart presents evidence to say that taste is a highly evolved and fundamentally reliable guide to nutritional quality--much more reliable, in fact, than reading Nutrition Fact labels.
Author : Pam Holden
Publisher : Flying Start Books
Page : 20 pages
File Size : 40,6 Mb
Release : 2021-04-30
Category : Juvenile Nonfiction
ISBN : 9781776546466
All kinds of food have a different taste. We like food that tastes good. Some food tastes too sweet or too sour. What kind of food is good for you? Which food do you like best?
Author : Pam Holden
Publisher : Flying Start Books
Page : 20 pages
File Size : 51,9 Mb
Release : 2021-04-30
Category : Juvenile Nonfiction
ISBN : 9781776852840
All kinds of food have a different taste. We like food that tastes good. Some food tastes too sweet or too sour. What kind of food is good for you? Which food do you like best?
Author : Horatio Potter
Publisher : Unknown
Page : 40 pages
File Size : 52,5 Mb
Release : 1837
Category : Art
ISBN : HARVARD:HNNLF2
Author : Anthony Waine
Publisher : Berghahn Books
Page : 208 pages
File Size : 45,8 Mb
Release : 2007-12-01
Category : Social Science
ISBN : 9781800734074
Changing Cultural Tastes offers a critical survey of the taste wars fought over the past two centuries between the intellectual establishment and the common people in Germany. It charts the uneasy relationship of high and popular culture in Germany in the modern era. The impact of National Socialism and the strong influence from Great Britain and the United States are assessed in this cultural history of a changing nation and society. The period 1920-1980 is given special prominence, and the work of significant writers and artists such as Josef von Sternberg and Bertolt Brecht, Elfriede Jelinek and Rolf Dieter Brinkmann, Erwin Piscator and Heinrich Böll, is closely analysed. Their work has reflected changing tastes and, crucially, helped to make taste more pluralistic and democratic.
Author : Stanley Tucci
Publisher : Simon and Schuster
Page : 304 pages
File Size : 50,6 Mb
Release : 2021-10-05
Category : Biography & Autobiography
ISBN : 9781982168018
"From award-winning actor and food obsessive Stanley Tucci comes an intimate ... memoir of life in and out of the kitchen"--
Author : Nik Sharma
Publisher : Chronicle Books
Page : 361 pages
File Size : 42,7 Mb
Release : 2020-10-27
Category : Cooking
ISBN : 9781452182858
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Author : John Griffin,Jeff Gold
Publisher : iUniverse
Page : 157 pages
File Size : 53,6 Mb
Release : 2017-08-18
Category : Cooking
ISBN : 9781532024979
There is a lot of good food. There is not a lot of great. There are reasons why some food is only just good, and some food is just plain great. Umami and the Maillard Reaction are two reasons why a dish will make the leap from good to great. In this book, Chefs Griffin and Gold demonstrate the nuances of technique and flavors that transform a simple dish that is just good, to a simple dish that is just plain great. With culinary illustrations by Elliott Wennet and many fine recipes, Making Good Food Great will help you understand why some of your dishes taste great, and help you improve all of your recipes.
