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Author : Abby Mandel
Publisher : Simon & Schuster
Page : 354 pages
File Size : 48,7 Mb
Release : 1988
Category : Cooking
ISBN : 0671662074
From Abby Mandel, America's leading authority preparing four-star meals with the help of a food processor, comes the the ultimate cookbook for those whose tast may exceed their time for cooking. Illustrated.
Author : Nik Sharma
Publisher : Chronicle Books
Page : 361 pages
File Size : 52,6 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 : Naomi Pomeroy
Publisher : Ten Speed Press
Page : 402 pages
File Size : 46,7 Mb
Release : 2016-09-13
Category : Cooking
ISBN : 9781607748991
James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.
Author : Annie Bell
Publisher : Vintage
Page : 192 pages
File Size : 40,6 Mb
Release : 1996
Category : Cooking, Indic
ISBN : 0091806771
Author : Barb Stuckey
Publisher : Simon and Schuster
Page : 418 pages
File Size : 51,6 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 : Stanley Tucci
Publisher : Simon and Schuster
Page : 304 pages
File Size : 44,5 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 : Barb Stuckey
Publisher : Simon and Schuster
Page : 354 pages
File Size : 51,6 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 : Katie Parla,Kristina Gill
Publisher : Clarkson Potter
Page : 258 pages
File Size : 50,5 Mb
Release : 2016-03-29
Category : Cooking
ISBN : 9780804187190
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
Author : AWWA Research Foundation
Publisher : American Water Works Association
Page : 400 pages
File Size : 52,5 Mb
Release : 1995
Category : Aigua
ISBN : 9780898677447
Author : Christopher H. Hawkes,Richard L. Doty
Publisher : Cambridge University Press
Page : 445 pages
File Size : 45,7 Mb
Release : 2018-01-25
Category : Medical
ISBN : 9780521130622
This is a comprehensive and unique text that details the latest research on smell and taste disorders for use by clinicians and scientists.
Author : W. Scott Terry
Publisher : Routledge
Page : 410 pages
File Size : 47,6 Mb
Release : 2017-10-16
Category : Psychology
ISBN : 9781317224051
This thoroughly updated edition provides a balanced review of the core methods and the latest research on animal learning and human memory. The relevance of basic principles is highlighted throughout via everyday examples to ignite student interest, along with more traditional examples from human and animal laboratory studies. Individual differences in age, gender, learning style, cultural background, or special abilities (such as the math gifted) are highlighted within each chapter to help students see how the principles may be generalized to other subject populations. The basic processes of learning – such as classical and instrumental conditioning and encoding and storage in long-term memory in addition to implicit memory, spatial learning, and remembering in the world outside the laboratory – are reviewed. The general rules of learning are described along with the exceptions, limitations, and best applications of these rules. The relationship between the fields of neuropsychology and learning and memory is stressed throughout. The relevance of this research to other disciplines is reflected in the tone of the writing and is demonstrated through a variety of examples from education, neuropsychology, rehabilitation, psychiatry, nursing and medicine, I/O and consumer psychology, and animal behavior. Each chapter begins with an outline and concludes with a detailed summary. A website for instructors and students accompanies the book. Updated throughout with new research findings and examples the new edition features: A streamlined presentation for today’s busy students. As in the past, the author supports each concept with a research example and real-life application, but the duplicate example or application now appears on the website so instructors can use the additional material to illustrate the concepts in class. Expanded coverage of neuroscience that reflects the current research of the field including aversive conditioning (Ch. 5) and animal working memory (Ch. 8). More examples of research on student learning that use the same variables discussed in the chapter, but applies them in a classroom or student’s study environment. This includes research that applies encoding techniques to student learning, for example: studying: recommendations from experts (Ch. 1); the benefits of testing (Ch. 9); and Joshua Foer’s Moonwalking with Einstein, on his quest to become a memory expert (Ch. 6). More coverage of unconscious learning and knowledge (Ch. 11). Increased coverage of reinforcement and addiction (Ch. 4), causal and language learning (Ch. 6), working memory (WM) and the effects of training on WM, and the comparative evolution of WM in different species (Ch. 8), and genetics and learning (Ch. 12).
Author : Anonim
Publisher : Unknown
Page : 1070 pages
File Size : 44,6 Mb
Release : 1893
Category : Electronic
ISBN : BSB:BSB11548783
Author : Stanley Lieberson
Publisher : Yale University Press
Page : 366 pages
File Size : 45,7 Mb
Release : 2000-01-01
Category : Social Science
ISBN : 0300083858
What accounts for our tastes? Why and how do they change over time? Stanley Lieberson analyzes children's first names to develop an original theory of fashion. He disputes the commonly-held notion that tastes in names (and other fashions) simply reflect societal shifts.
Author : Anonim
Publisher : Unknown
Page : 634 pages
File Size : 45,8 Mb
Release : 1861
Category : Country life
ISBN : UOM:39015075029309
Author : Stephen Babu
Publisher : Elsevier Health Sciences
Page : 242 pages
File Size : 51,6 Mb
Release : 2014-12-22
Category : Medical
ISBN : 9788131237915
Psychology for Nurses