Maximum Flavour

Author : Aki Kamozawa,H. Alexander Talbot
Publisher : Hardie Grant Books
Page : 256 pages
File Size : 53,9 Mb
Release : 2014-03-01
Category : Cooking
ISBN : 9781743581780

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Maximum Flavour by Aki Kamozawa,H. Alexander Talbot Pdf

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 : Aki Kamozawa,H. Alexander Talbot
Publisher : Clarkson Potter
Page : 258 pages
File Size : 50,9 Mb
Release : 2013
Category : Cookbooks
ISBN : 9780770433215

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Maximum Flavor by Aki Kamozawa,H. Alexander Talbot Pdf

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 : Aki Kamozawa,H. Alexander Talbot
Publisher : Unknown
Page : 256 pages
File Size : 44,5 Mb
Release : 2014
Category : Cookbooks
ISBN : 1742707416

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Maximum Flavour by Aki Kamozawa,H. Alexander Talbot Pdf

On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And 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. Whether you're interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight,reliable techniques and dishes - no hard-to-find ingredients or break-the-bank equipment required - for real home cooks. Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 colour photographs that show both step-bystep processes and finished dishes, Maximum Flavour will encourage you to experiment, taste, play and discover again why cooking and eating are so fascinating and fun. Maximum Flavour will take you back to the basics of cooking and show you how it's done right. It'll show you in step-by-step instructions the best techniques to bring out the flavours of foods, everything from how to create the best fry, to how to cook a danish in the microwave; pick up this book and you will never cook the same way again. With this book, you'll learn: Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries 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 How to make easy egg-free ice creams that are more flavourful than their traditional custard-base cousins How to make no-knead Danish that are even better than the ones at your local bakery How to smoke vegetables to make flavourful vegetarian dishes Why p te O choux - or cream puff dough - makes foolproof, light-as-air gnocchi How pressure cooking sunflower seeds can transform them into a creamy risotto How to elevate everyday favourites and give them a fresh new spin with small changes - such as adding nori to a classic tomato salad

Author : James Wong,The Royal Horticultural Society
Publisher : Octopus Books
Page : 224 pages
File Size : 46,6 Mb
Release : 2015-03-05
Category : Gardening
ISBN : 9781784720285

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RHS Grow for Flavour by James Wong,The Royal Horticultural Society Pdf

Use James Wong's revolutionary tips and tricks to grow: - Tomatoes that are 1.5 times sweeter than usual, with 50% more vitamin C - Chillis with double the fire power - Blueberries that are 3 times richer in antioxidants ... and that's only the beginning! Have you ever grown a batch of lovingly nurtured tomatoes only to be disappointed by the flavour when you harvest them? Bestselling gardening writer and botanist James Wong shows you how to measurably increase the flavour of grow-your-own favourites such as sweetcorn, strawberries and tomatoes with a collection of deceptively simple tips and tricks. Simply by growing the best-flavoured varieties and treating them just a bit meaner, you will not only get harvests with an intense flavour - but also slash the work involved. Combining cutting-edge science with overlooked traditional techniques, this ground-breaking book helps you to make the most of your crop, while at the same time revealing exciting new foodie varieties you never knew you could grow. James also provides 40 really simple recipes for delicious ways to eat what you've grown.

Author : Andrew J. Taylor,Robert S. T. Linforth
Publisher : John Wiley & Sons
Page : 376 pages
File Size : 40,7 Mb
Release : 2009-12-15
Category : Technology & Engineering
ISBN : 1444317784

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Food Flavour Technology by Andrew J. Taylor,Robert S. T. Linforth Pdf

Food flavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demands for “natural” products, butthe simple fact is that, if foods do not taste good, they will notbe consumed and any nutritional benefit will be lost. Thereis therefore keen interest throughout the world in the production,utilisation and analysis of flavours. The second edition of this successful book offers a broadintroduction to the formulation, origins, analysis and performanceof food flavours, updating the original chapters and addingvaluable new material that introduces some of the newermethodologies and recent advances. The creation of flavourings is the starting point for the book,outlining the methodology and constraints faced byflavourists. Further constraints are considered in a chapterdealing with international legislation. The origins of flavours aredescribed in three chapters covering thermal generation,biogeneration and natural sources, keeping in mind the adjustmentsthat manufacturers have had to make to their raw materials andprocesses to meet the demand for natural products whilst complyingwith cost issues. Delivery of flavours using encapsulation orthrough an understanding of the properties of the food matrix isdescribed in the next two chapters, and this section is followed bychapters describing the different ways to analyse flavours usinginstrumental, modelling and sensory techniques. The book is aimedat food scientists and technologists, ingredients suppliers,quality assurance personnel, analytical chemists andbiotechnologists.

Author : Matt Stone
Publisher : Allen & Unwin
Page : 240 pages
File Size : 51,5 Mb
Release : 2016-07-27
Category : Cooking
ISBN : 9781952534553

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The Natural Cook by Matt Stone Pdf

How do you cook irresistible food without harming the planet? It's all about adopting new habits - opening your eyes to local foods and making the best of them, reducing waste by using every last bit of each ingredient, and enjoying well-raised meat and fish (while saving the bones to make the best broth ever!) Try your hand at traditional techniques that have become popular again - yoghurt-making, preserving, pickling and fermenting. The bonus is that you'll be producing delicious food that just happens to be good for you, too. Matt Stone, one of Australia's brightest young chefs, is a passionate advocate of zero-waste cooking and ethical food, and an even bigger fan of a cracking meal. Whether it's a nourishing breakfast, a quick weeknight meal or a feast for friends, Matt shows how creating sustainable food that's full of flavour is easier than you think.

Author : P. F. Fox,T. Uniacke-Lowe,P. L. H. McSweeney,J. A. O'Mahony
Publisher : Springer
Page : 584 pages
File Size : 42,7 Mb
Release : 2015-06-19
Category : Technology & Engineering
ISBN : 9783319148922

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Dairy Chemistry and Biochemistry by P. F. Fox,T. Uniacke-Lowe,P. L. H. McSweeney,J. A. O'Mahony Pdf

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.

Author : James Briscione,Brooke Parkhurst
Publisher : Houghton Mifflin Harcourt
Page : 327 pages
File Size : 44,9 Mb
Release : 2018
Category : COOKING
ISBN : 9780544809963

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The Flavor Matrix by James Briscione,Brooke Parkhurst Pdf

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

Author : Sandra Nowlan
Publisher : Formac Publishing Company Limited
Page : 195 pages
File Size : 51,7 Mb
Release : 2008-10-15
Category : Cooking
ISBN : 9780887807664

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Delicious DASH Flavours by Sandra Nowlan Pdf

The first full-colour cookbook to show how to apply the Dietary Approaches to Stop Hypertension (DASH)using appealing, flavourful recipes.

Author : Charles Clark,Maureen Clark
Publisher : Random House
Page : 290 pages
File Size : 52,6 Mb
Release : 2012-04-24
Category : Self-Help
ISBN : 9781407078700

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The Age Revolution by Charles Clark,Maureen Clark Pdf

Combat the effects of ageing and live a fuller, healthier life. Getting older may be inevitable, but your body doesn't have to show the signs of age. This revolutionary health book from bestselling author Dr Charles Clark, reveals how you can slow - or even reverse - the process of ageing. Using medically proven techniques for progamming your body to work for you, rather than against you, he neutralises every age-related health concern. Improve your health and reduce requirement for medication Lower cholesterol and blood pressure Protect yourself from arthritis, cardiovascular disease and heart disease Control or reverse diabetes Look younger, prevent premature ageing and feel energised

Author : Richard Powell
Publisher : Lulu.com
Page : 273 pages
File Size : 45,9 Mb
Release : 2009
Category : Cooking
ISBN : 9780980368345

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Richard's "Rough-as-Guts" Cookbook and Cooking Companion by Richard Powell Pdf

Author : N. Shakuntala O. Manay
Publisher : New Age International
Page : 568 pages
File Size : 50,5 Mb
Release : 2001
Category : Food
ISBN : 8122413250

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Food: Facts And Principles by N. Shakuntala O. Manay Pdf

The Book Deals With Foods From The Point Of View Of Cultural Practices In India. Each Food Is Discussed From The Point Of Its Production, Processing And Utilization In The Indian Context. Foods Of Special Importance In The Indian Diet Like Pulses, Spices And Nuts Are Considered At Length. The Book Gives A Comprehensive Account Of Foods And Their Products With Regard To Production, Composition, Nutritive Value, Uses And Preservation. Indigenous Food Preparations Based On Fermented Rice And Pulse, Milk And Indian Confectionery Have Been Discussed. Various Laws Issued By The Government To Control Food Quality Are Highlighted. Food Is More Than Nutrients. In Addition To Nursing Our Body And Promoting Good Health, Foods Have An Affect On Our Mind, Emotion And Spiritual Life. There Is Of Late, A Great Awareness In The Relationship Of Food And Spiritual Life. Hence, A New Chapter On Nutrition, Health And Food Consciousness Is Included In The Second Edition.

Author : Steve T. Beckett,Mark S. Fowler,Gregory R. Ziegler
Publisher : John Wiley & Sons
Page : 806 pages
File Size : 42,8 Mb
Release : 2017-05-08
Category : Technology & Engineering
ISBN : 9781118780145

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Beckett's Industrial Chocolate Manufacture and Use by Steve T. Beckett,Mark S. Fowler,Gregory R. Ziegler Pdf

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

Author : Daniel Lehtola
Publisher : Daniel Lehtola
Page : 167 pages
File Size : 40,5 Mb
Release : 2023-07-04
Category : Cooking
ISBN : 9789526957722

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Flavors of the Fire: Mastering the Art of Campfire Cooking by Daniel Lehtola Pdf

This comprehensive cooking book (167 pages) is packed with everything you need to know about campfire cooking, from mastering the fundamentals to creating mouthwatering one-pot wonders, grilling delights, cast iron classics, foil packet creations, and delectable campfire desserts. Flavors of the Fire also provides invaluable tips and techniques for maximizing flavor, adapting recipes to different dietary preferences, achieving perfect grill marks, and even brewing the perfect cup of coffee over an open fire. With 40 tips for repurposing camping supplies, creative improvisation with limited ingredients, and insights on responsible outdoor cooking, you'll be well-equipped to conquer any campfire cooking challenge. This cookbook brings you 85 mouthwatering recipes designed to elevate your camping experience. Whether you're a seasoned camper or a novice outdoor cook, this book has everything you need to master the art of campfire cooking. • One-Pot Wonders: 17 Recipes • Grilling Delights: 28 Recipes • Cast Iron Cooking: 5 Recipes • Foil Packet Creations: 12 Recipes • Sweet and Savory Campfire Desserts: 9 Recipes • Hot Beverages and Cocktails: 14 Recipes Get ready to make memories and share delicious moments with friends and family around the campfire. Happy cooking!

Author : Andrew Dornenburg,Karen Page
Publisher : Little, Brown
Page : 938 pages
File Size : 52,7 Mb
Release : 2008-09-16
Category : Cooking
ISBN : 9780316039840

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The Flavor Bible by Andrew Dornenburg,Karen Page Pdf

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.