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Author : Aki Kamozawa,H. Alexander Talbot
Publisher : Clarkson Potter
Page : 258 pages
File Size : 49,8 Mb
Release : 2013
Category : Cookbooks
ISBN : 9780770433215
The authors deliver reliable techniques and dishes for real home cooks. They encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.
Author : Jon Shook,Vinny Dotolo
Publisher : Clarkson Potter
Page : 0 pages
File Size : 53,6 Mb
Release : 2008
Category : One-dish meals
ISBN : 0307382605
The stars of the Food Network reality show "Two Dudes Catering" demonstrate in their work that even a no-frills kitchen can turn out high-impact food full of flavor and attitude. 40 full-color photographs.
Author : Bob Blumer
Publisher : Appetite by Random House
Page : 288 pages
File Size : 45,8 Mb
Release : 2020-10-27
Category : Cooking
ISBN : 9780525610908
GOLD WINNER 2021 - Taste Canada Awards - General Cookbooks If you live for wildly addictive, life-affirming taste sensations that knock you off your feet, but can't figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb. You keep a running list of restaurants you go to for your favorite flavorbombs--a vibrant, pungent Caesar salad, extra crispy garlic fries, or a spicy puttanesca pasta maybe. You might even be able to articulate exactly what it is about those dishes that you find so addictive. But when you try to reproduce the same flavors at home, you find yourself falling short. If any of the above sounds familiar, this book is for you. For the past 25 years Bob Blumer has eaten his way around the globe, traveling millions of miles in search of culinary adventures and inspiring foods for three TV series and six cookbooks. Along the way, he's broken eight food-related Guinness World Records, competed in some of the most outrageous food competitions on the planet, cooked alongside countless amazing chefs, and sampled every local street food imaginable at ramshackle carts, hawker stalls, and night markets from Italy to India. These collective experiences have formed the backbone of Bob's cooking in ways that culinary school can't begin to teach. In Flavorbomb he channels everything he has gleaned into recipes and practical tips to help you you create bold, stimulating flavors, that will leave those you cook for in a state of bliss. Prepare to become a rock star in your own kitchen. The first half of the book is the real "money." It's full of tips, strategies, ingredients, techniques, and gear that will help you crack the code--and gain the confidence to take the leap on your own and turn any dish into a flavorbomb. We're talking developing the courage to season with wild abandon, brown your food to within an inch of its life, double down on the ingredients that can increase the pleasure factor, and taste and adjust on the fly. The second half consists of 75 step-by-step recipes that use all the tricks in your arsenal to deliver the addictive, life-affirming dishes we all crave. And because Bob gets more excited by tacos than truffles, his outsider approach to creating addictive flavors won't require you to buy frivolous top-shelf ingredients or use super-sophisticated techniques. Instead, every recipe starts by building the foundation, and then adding layers of flavors and textures at every step of the way. If there's a hack or a simple trick that can save you time or up the ante--it's in here. Every recipe was thoroughly tested and had to earn its place in the book. Get ready to cook like every bite is your last. Read Flavorbomb and your cooking will be forever changed!
Author : Aki Kamozawa,H. Alexander Talbot
Publisher : Clarkson Potter
Page : 322 pages
File Size : 48,5 Mb
Release : 2010-12-28
Category : Cooking
ISBN : 9780307719744
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.
Author : Andrew Dornenburg,Karen Page
Publisher : Little, Brown
Page : 938 pages
File Size : 40,7 Mb
Release : 2008-09-16
Category : Cooking
ISBN : 9780316039840
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.
Author : Max Lugavere
Publisher : HarperCollins
Page : 534 pages
File Size : 52,7 Mb
Release : 2022-03-29
Category : Medical
ISBN : 9780063022959
USA TODAY Bestseller WALL STREET JOURNAL Bestseller Combining the dietary recommendations in his bestselling Genius Foods and the lifestyle recommendations of The Genius Life, Genius Kitchen features shockingly delicious, nutrient-packed recipes that will energize your mind, strengthen your body, and pave a path to health that you’ll feel with the first bite. Max Lugavere’s debut book Genius Foods was groundbreaking, providing much-needed information on brain health that was embraced by thousands, and became an instant New York Times bestseller. His second book, The Genius Life, introduced an easy-to-implement protocol for strengthening your body and mind. This is the follow-up fans have been waiting for: the companion cookbook, filled with over 100 delicious recipes to help you lose weight, feel great, and reach optimum health. Inspired by traditions from around the globe, the 100-plus recipes and stunning photographs in Genius Kitchen feature an international twist, with bold flavors that favor simplicity and quality of ingredients over complexity and quantity. In addition, Max lists the basic, healthy ingredients and tools that are essential for a well-stocked kitchen and pantry, and offers techniques and best practices for healthy cooking and eating well on a budget. Max wants everyone to be well and enjoy great food—a legacy imparted on him by the tragic health of his mother. Part cookbook, part wellness guide, Genius Kitchen provides key insights that make healthy eating a breeze. Max explains the importance of whole, fresh foods, how various nutrients work together keep you healthy, and how to get fit without counting calories. Breaking down each meal component, Max explains the art and science of nutrition without the dogma, so that you can feel your best every day without sacrificing your love of eating. Whether you are a novice cook or seasoned in the kitchen; just beginning the journey to wellness, or health conscious but wanting to up your game, everyone will benefit from the information presented in Genius Kitchen—and enjoy some epic food in the process.
Author : Adrianne Calvo
Publisher : Unknown
Page : 224 pages
File Size : 43,7 Mb
Release : 2014-11-17
Category : Electronic
ISBN : 0990971627
Food It's undeniably become the social media generation's runway supermodel, its glitzy cover girl. Yet long before putting our dinners and desserts on digital display became the norm, the concept of "sharing" a meal symbolized uniting and bonding as friends or family. In #MaximumFlavorSocial, award-winning culinary artist Adrianne Calvo uses her years of rich experiences, unwavering commitment to building personal connections with her fans, and inseparable relationship with food to bridge its past and present roles in helping to bring people together. Her unmistakable passion and a willingness to be fully transparent with her creative process allows Chef Adrianne to vividly illustrate how the unique fusion of food and social media has produced remarkable results in her career and created rewarding relationships with her continually expanding fan base. Thinking outside of the traditional cookbook "box," #MaximumFlavorSocial takes you on a journey that begins at Adrianne's childhood dinner table and eventually delivers you to the birthplace of her mouth-watering Maximum Flavor delicacies, Chef Adrianne's Vineyard Restaurant and Wine Bar. Along the way, #MaximumFlavorSocial examines the social media communication that Chef Adrianne enjoys with her fans, intertwining revealing looks at some of the online accolades that have constantly motivated her to reach new heights with a select sampling of the amazing fruits of that inspiration: The palate pleasuring recipes that have made Chef Adrianne's a can't-miss fine dining destination for a global array of devoted "foodies"! Featuring the thoughtful yet lighthearted first person perspective of one of today's most accomplished young chefs, #MaximumFlavorSocial is a deliciously fun ride befitting the Maximum Flavor it celebrates!
Author : Curtis Stone
Publisher : Random House Australia
Page : 306 pages
File Size : 42,7 Mb
Release : 2015-04
Category : Cookery
ISBN : 9780857981868
This collection is a celebration of the dishes that I absolutely love to make at home, from savouring their aromas while they cook right through to sharing them with the special people in my life." For internationally known chef Curtis Stone, cooking is a pleasurable journey, not just a destination. In this wonderful book featuring 130 of his favorite dishes, Curtis inspires us to turn meal preparation into a joy rather than a chore through delicious recipes, mouthwatering photographs, and handy make-ahead tips. He also shares plenty of heartwarming, personal stories from time spent in his kitchen and around the table with family and friends, reminding us that good food and a good life are intrinsically intertwined.
Author : Jim Stephens
Publisher : RWG Publishing
Page : 80 pages
File Size : 42,8 Mb
Release : 2024-04-30
Category : Cooking
ISBN : 8210379456XXX
Introducing "Cooking with Flavor: Delicious Recipes for Every Palate" by Jim Stephens—an exquisite culinary journey packed with mouthwatering recipes, invaluable cooking insights, and a celebration of the art of flavor. From the basics of flavor building to the exploration of global cuisine, this book is a treasure trove of inspiration for home cooks of all skill levels. Embark on a flavorful adventure as you explore the importance of flavor in cooking, learn about key ingredients and techniques, and discover how to enhance the taste of your dishes. With chapters dedicated to everything from appetizers and main courses to desserts and beverages, you'll find a wealth of delicious recipes to suit every taste and occasion. Delight in the vibrant flavors of hearty soups, vibrant salads, succulent meat dishes, and creative vegetarian creations. Elevate your cooking with tips for incorporating seasonal and local ingredients, experimenting with flavor pairings, and embracing the joy of cooking with love and passion. Written with warmth, expertise, and a deep love for food, "Cooking with Flavor" is more than just a cookbook—it's a culinary companion that will inspire you to unleash your creativity in the kitchen and create unforgettable meals that nourish the body and soul. Whether you're a seasoned chef or a novice cook, this book is sure to become a beloved resource in your kitchen. So, grab your apron, sharpen your knives, and get ready to embark on a flavorful journey like no other.
Author : RIVKY. KLEIMAN
Publisher : Unknown
Page : 128 pages
File Size : 44,6 Mb
Release : 2019
Category : Electronic
ISBN : 1422623181
Author : Barrett Williams,ChatGPT
Publisher : Barrett Williams
Page : 90 pages
File Size : 53,7 Mb
Release : 2024-04-08
Category : Cooking
ISBN : 8210379456XXX
Step into the warm embrace of tradition and dive into the sizzling world of wood-fired cooking with "Flames of Flavor," the ultimate eBook that ignites the passion of culinary aficionados and novices alike. Unravel the art of transforming simple ingredients into aromatic masterpieces through the robust character of fire and wood. Embark on a journey that traces the origins of this ancient cooking method in "Discovering the Wood-Fired Oven," where history conspires with modernity, bringing timeless techniques to your very own backyard. With "Flames of Flavor," you're not just curating recipes, you're cultivating an experience rich in heritage and savory splendor. Experience the heart of wood-fired cooking in "The Science of Heat." Here, you will understand conduction, convection, and radiation not as abstract concepts, but as practical tools to wield the wild dance of flames. Master the intricacies of temperature control and optimize the combustion of different wood types to elevate your culinary craft. Embrace the meticulous joy of setup and selection with "Setting Up Your Wood-Fired Oven" and refine your skill in "Wood Selection and Preparation." Every aspect of your environment sets the stage for a gastronomic ballet, where each quadrant of heat shapes the destiny of every dish. Let "Mastering the Flame" be your guide to precision and artistry while "Cooking Techniques and Methodologies" unfolds the secrets to succulent roasts and delectable bakes. Whether it's turning humble bread into crusty loaves of delight in "Baking Breads and Pizzas" or creating char-kissed, plant-based concoctions in "Vegetables and Plant-Based Dishes," each chapter serves as a stepping stone to culinary greatness. With "Flames of Flavor," seafood savants and sweet tooths rejoice under chapters like "Seafood Specialties" and "Wood-Fired Desserts," revealing sumptuous secrets that astonish and delight. Meanwhile, "Integrating World Cuisines" brings a treasure trove of flavors from across the globe, right to the heart of your home. Advance from casual cook to a connoisseur of the flame with "Crafting Your Wood-Fired Menu," perfecting the orchestration of an entire feast, suited for any occasion – all done through the elemental essence of wood fire. Plus, become the soul of any social gathering with "Hosting Wood-Fired Events," ensuring every meal becomes a memorable fiesta. "Flames of Flavor" is not merely a catalogue of recipes, it is a manifesto of the senses, a vibrant voyage through smoky aromas and sizzling sounds that insists on innovation and respects tradition. This is where your wood-fired dreams kindle into reality, transforming every meal into an alchemical transformation from raw to ravishing. Let the ancient wisdom of fire guide your hand – unleash the full potential of your culinary prowess, one crackling flame at a time.
Author : Matteo Bordiga,Leo M.L. Nollet
Publisher : CRC Press
Page : 687 pages
File Size : 55,8 Mb
Release : 2019-11-15
Category : Cooking
ISBN : 9780429807237
Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as fermentation) and aging are responsible for food aroma evolution. A comprehensive evaluation of foods requires that analytical techniques keep pace with the available technology. As a result, a major objective in the chemistry of food aroma is concerned with the application and continual development of analytical methods. This particularly important aspect is discussed in depth in a dedicated section of the book. Features Covers aromatic evolution of food as it is affected by treatment Focuses on food processing, cooking, and aging Describes both classic and new analytical techniques Explains how the flavor perception results are influenced by other food constituents The book comprises a good mix of referenced research with practical applications, also reporting case studies of these various applications of novel technologies. This text represents a comprehensive reference book for students, educators, researchers, food processors, and food industry personnel providing an up-to-date insight. The range of techniques and materials covered provides engineers and scientists working in the food industry with a valuable resource for their work. Also available in the Food Analysis & Properties Series: Ambient Mass Spectroscopy Techniques in Food and the Environment, edited by Leo M.L. Nollet and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging Analysis and Applications for Food Quality, edited by N.C. Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN: 9781138630796) Fingerprinting Techniques in Food Authentication and Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L. Nollet (ISBN: 9781138197671) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Author : Aki Kamozawa,H. Alexander Talbot
Publisher : Hardie Grant Books
Page : 256 pages
File Size : 42,6 Mb
Release : 2014-03-01
Category : Cooking
ISBN : 9781743581780
Whether you’re interested in kitchen science or just want a perfect chicken recipe for dinner, Maximum Flavour delivers with reliable techniques and dishes for real home cooks. WITH THIS BOOK, YOU’LL LEARN: Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results. How a simple coating of egg white, baking soda and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior. How to cook steak consistently and perfectly every time. Why steaming potatoes in the pressure cooker before frying them makes for the crispest French fries. How to make easy egg-free ice creams that are more flavoursome than their traditional custard-based cousins. How to make no-knead Danish that are even better than the ones at your local bakery How to smoke vegetables to make DELICIOUS vegetarian dishes. Why pâte à choux ¬– or cream puff dough – makes foolproof, light-as-air gnocchi. How pressure cooking sunflower seeds can transform them into a creamy risotto. Aki Kamozawa and H. Alexander Talbot regularly consult for restaurants to help them solve cooking conundrums, yet they often find it’s the simplest tips that can be the most surprising – and the ones that can help home cooks take their cooking to a new level.
Author : James Briscione,Brooke Parkhurst
Publisher : Houghton Mifflin
Page : 267 pages
File Size : 47,9 Mb
Release : 2020
Category : HOUSE & HOME
ISBN : 9780358164067
Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix--informed by the science of flavor pairing but accessible enough for every cook Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; "Umami in a Bottle" salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.
Author : Dr. Seuss
Publisher : RH Childrens Books
Page : 32 pages
File Size : 51,9 Mb
Release : 2014-09-09
Category : Juvenile Fiction
ISBN : 9780385379434
An eggs-cellent way to start the day! Breakfast will never be the same, thanks to Dr. Seuss's classic rhyming picture book Scrambled Eggs Super! When Peter T. Hooper tires of traditional scrambled eggs, he sets out on a quest to find the rarest and most exciting eggs so he can make the amazing breakfast he craves. Featuring zany egg-layers such as the Sala-ma-goox, the Tizzle-Topped Grouse, and the Bombastic Aghast, Scrambled Eggs Super! will hit the spot and leave readers wanting seconds.