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Author : Rachael Mamane
Publisher : Chelsea Green Publishing
Page : 466 pages
File Size : 40,5 Mb
Release : 2017
Category : Cooking
ISBN : 9781603586566
Mamane "takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 ... recipes incorporating stocks as foundational ingredients"--Amazon.com.
Author : Rachael Mamane
Publisher : Chelsea Green Publishing
Page : 466 pages
File Size : 54,5 Mb
Release : 2017
Category : Cooking
ISBN : 9781603586566
Mamane "takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 ... recipes incorporating stocks as foundational ingredients"--Amazon.com.
Author : Jennifer McGruther
Publisher : Ten Speed Press
Page : 194 pages
File Size : 46,8 Mb
Release : 2016-05-31
Category : Cooking
ISBN : 9781607749318
A good broth or stock is the foundation of wholesome cooking. From the author of The Nourished Kitchen, come over a dozen master recipes for base stocks, plus forty recipes using these stocks in complete meals. Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen, Jennifer McGruther, an authority in the traditional foods movement, shares accessible recipes that are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.
Author : James Peterson
Publisher : Wiley
Page : 0 pages
File Size : 52,6 Mb
Release : 2000-10-09
Category : Cooking
ISBN : 0471391360
Praise for the fully revised and updated Splendid Soups "Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking!" —SARA MOULTON, Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America "We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!" —the moosewood collective Authors of the Moosewood Restaurant Cookbooks
Author : N.D. Frame
Publisher : Springer Science & Business Media
Page : 263 pages
File Size : 40,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461521358
Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.
Author : Marco Canora
Publisher : Clarkson Potter
Page : 162 pages
File Size : 51,9 Mb
Release : 2015-12-01
Category : Cooking
ISBN : 9780553459500
No one has been more responsible for the recent explosion of interest in bone than New York City chef Marco Canora. After completely revitalizing his health by integrating bone broth into his diet, Marco began to make his nourishing broths available by the cupful to New Yorkers from a small window in his East Village restaurant, drawing sell-out crowds virtually from the beginning. No longer just a building block for soups and sauces, bone broths are now being embraced for their innumerable health benefits, from cultivating a healthier gut to greater resistance to colds and other illnesses. In Brodo, Marco shares the recipes for his flavorful, nutritious broths and shows how to serve them year round as well as incorporate them into recipes and as a daily health practice. Perfect for stirring into a broth bowl or a pot of risotto, as a more gentle, supportive alternative to the afternoon caffeine fix, and an immunity and health booster any time, the homey bone broths in Brodo should be a part of every well-stocked pantry.
Author : Drew Smith
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 52,7 Mb
Release : 2020-09-08
Category : Cooking
ISBN : 9780847868926
Easy to follow, this book is a master class on how to use six "mother broths" to create more than sixty delicious, zero-waste soups that can be nutritious full meals or accompaniments to larger celebrations. From making simple broths to crafting superlative, showstopping soups, Drew Smith showcases how soups are really the perfect way to cook for the twenty-first century. A well-made soup is a sublime culinary creation--simultaneously well balanced, delicious, nourishing, and deeply comforting. Not only are soups good for the body, but they are also good for the planet--cooking soup enables the home cook to reduce food waste to almost zero. Smith demonstrates how to build different variations of soups from six basic "mother broths": vegetable, poultry, meat, fish, shellfish, and kombu. Within each, there are subtypes and variations that lead to different finished soups--for instance, broth made from roast chicken bones is better used for richer, heartier soups like cream of chicken and mushroom, while broth from poached chicken is perfect for a light Roman stracciatella or a classic consommé. Ultimately, the key to making a beautiful soup is knowing how to match the base broth to other ingredients, but the beauty of soup is that almost any pairing of ingredients can yield satisfying results. With some imagination and creativity, each recipe can be tweaked or remastered with variations of ingredients to create an almost infinite number of soups.
Author : Susan Volland
Publisher : W. W. Norton & Company
Page : 464 pages
File Size : 44,7 Mb
Release : 2015-10-26
Category : Cooking
ISBN : 9780393242874
"A fantastic resource for the home cook and an extensive collection of recipes for adding exciting flavors to any dish." —Eric Ripert, chef and co-owner, Le Bernardin, New York In Mastering Sauces, Susan Volland teaches home cooks how to make sauces like Homemade Sriracha, the Endlessly Adaptable Stir-Fry Sauce, Dan’s "Instant" Canned Tomato Salsa, and Thai Coconut Curry Sauce. Including extensive reference tables for selecting thickeners, alternative seasonings, and expert advice on how to recover a sauce gone wrong, Mastering Sauces is "a must buy, and an essential one, for any serious cook." (James Peterson, James Beard Award-winning author of Sauces: Classical and Contemporary Sauce Making.) A Washington Post best cookbook of 2015.
Author : David Salomon
Publisher : Springer Science & Business Media
Page : 304 pages
File Size : 44,6 Mb
Release : 2013-03-20
Category : Computers
ISBN : 9780387217086
A concise guide of essential data compression methods and algorithms for text, audio and imaging data.
Author : Ge Wu
Publisher : John Wiley & Sons
Page : 450 pages
File Size : 41,5 Mb
Release : 2010-04-26
Category : Science
ISBN : 9780470191156
Essential principles and practice of assay development The first comprehensive, integrated treatment of the subject, Assay Development: Fundamentals and Practices covers the essentials and techniques involved in carrying out an assay project in either a biotechnology/drug discovery setting or a platform setting. Rather than attempting comprehensive coverage of all assay development technologies, the book introduces the most widely used assay development technologies and illustrates the art of assay development through a few commonly encountered biological targets in assay development (e.g., proteases, kinases, ion channels, and G protein-coupled receptors). Just enough biological background for these biological targets is provided so that the reader can follow the logics of assay development. Chapters discuss: The basics of assay development, including foundational concepts and applications Commonly used instrumental methods for both biochemical assays and cell-based assays Assay strategies for protein binding and enzymatic activity Cell-based assays High-throughput screening An in-depth study of the now popular Caliper's off-chip kinase assay provides an instructive, real-world example of the assay development process.
Author : Richard J. Lewis
Publisher : Springer Science & Business Media
Page : 644 pages
File Size : 45,5 Mb
Release : 1989
Category : Technology & Engineering
ISBN : 0442205082
"Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.
Author : Christian Gates St. Pierre,Renee Beauchamp Walker
Publisher : British Archaeological Reports Oxford Limited
Page : 196 pages
File Size : 50,7 Mb
Release : 2007
Category : History
ISBN : UOM:39015070948040
The papers in this volume were originally collected for a symposium entitled Recent Developments in Bone Tool Studies, organized for the 69th annual meeting of the Society for American Archaeology held in Montreal (Canada) on April 2nd, 2004. The objective of the symposium was to illustrate how recent developments in approaches, methods and techniques in worked bone studies can contribute to our understanding of basic problems encountered in archaeological research, with case studies from Europe and North America essentially, but also from Latin America and Oceania.
Author : Jennifer McGruther
Publisher : Ten Speed Press
Page : 322 pages
File Size : 45,8 Mb
Release : 2014-04-15
Category : Cooking
ISBN : 9781607744689
A cookbook from the author of the popular website Nourished Kitchen, featuring over 160 recipes based on the "traditional foods" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves. Based on the research of Weston A. Price, who studied the diets of indigenous peoples to understand the relationship between nutrition and health, a traditional foods diet avoids processed ingredients, but allows meat, animal fat, and grains. It embraces cultured dairy, such as kefir and yogurt, that contain beneficial bacteria; fermented foods, such as sauerkraut and kombucha, that are rich in probiotics; and organ meats that are packed with vitamins and minerals. It also celebrates locally grown foods. By choosing ingredients from nearby sources, you create a stronger connection to your food, and have a better understanding what you’re eating and how it was produced. In The Nourished Kitchen, Jennifer McGruther guides you through her traditional foods kitchen and offers more than 160 recipes inspired by the seasons, land, and waters around her. In the morning, fuel up with Eggs Poached in Fiery Tomato Sauce. On a hot summer day, Cucumber Salad with Dill and Kefir is a cooling side dish, and on a chilly fall evening, Barley in Broth with Bacon and Kale offers comfort and warmth. Old-Fashioned Meat Loaf with Gravy makes a hearty family meal, while Chicken in Riesling with Peas can be the centerpiece of an elegant supper. Satisfy your sweet tooth with Maple-Roasted Pears, and quench your thirst with naturally fermented Vanilla Mint Soda. With the benefit of Jennifer’s experience, you can craft a loaf of Whole Wheat and Spelt Sourdough Bread and stock your kitchen with Spiced Sour Pickles with Garlic. The Nourished Kitchen not only teaches how to prepare wholesome, nourishing foods, but also encourages a mindful approach cooking and a celebration of old-world culinary traditions that have sustained healthy people for millennia. Whether you’re already a practitioner of the traditional foods lifestyle or simply trying to incorporate more natural, highly nutritious foods into your routine, you will find plenty to savor in The Nourished Kitchen.
Author : Ann Hagen
Publisher : Unknown
Page : 202 pages
File Size : 44,5 Mb
Release : 1992
Category : Cooking
ISBN : UOM:39015029731018
For the first time information from various sources has been brought together in order to build up a picture of how food was grown, conserved, prepared and eaten during the period from the beginning of the 5th century to the 11th century. No specialist knowledge of the Anglo-Saxon period or language is needed, and many people will find it fascinating for the views it gives of an important aspect of Anglo-Saxon life and culture. In addition to Anglo-Saxon England the Celtic west of Britain is also covered.
Author : John Ash
Publisher : Hachette UK
Page : 320 pages
File Size : 45,9 Mb
Release : 2013-09-24
Category : Cooking
ISBN : 9780762450657
As an affordable, delicious, and nutritious protein, poultry is a staple of a modern global diet that transcends continents and cultures. Chicken Noodle Soup, Buffalo Wings, Duck à'Orange, and Partridge Escabeche are just the beginning of a long list of exciting possibilities. From the most popular birds -- chicken and turkey -- to small birds like quail, pheasant, and squab, Culinary Birds offers more than 170 savory ways to enjoy poultry. With all the options out there, choosing the healthiest, most flavorful birds can be confusing. Because it is important to know where your bird comes from, Culinary Birds provides a brief history of poultry, the rise of factory farms, and the progression of the sustainability movement. From "free range" to "pasture raised," from "air-chilled" to "water-chilled" award-winning chef John Ash and culinary author James Fraioli determine the "best" birds you can buy for your health and for your palate. Beautiful full-color photographs accompany many of the recipes. With information on proper handling, storage, and various preparation methods, along with helpful charts, sidebars, and how-to photographs, Culinary Birds truly is the ultimate poultry cookbook.