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Author : Harold McGee
Publisher : Wiley
Page : 360 pages
File Size : 51,5 Mb
Release : 1992
Category : Cooking
ISBN : UVA:X002242537
In this book, Harold McGee applies the scientific method to his activities with pots and pans, examining many common foods and cooking methods.
Author : Harold McGee
Publisher : Unknown
Page : 339 pages
File Size : 52,6 Mb
Release : 1990
Category : Cooking
ISBN : 0865474524
Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author : Harold McGee
Publisher : Appetite by Random House
Page : 379 pages
File Size : 42,7 Mb
Release : 2013-02-19
Category : Cooking
ISBN : 9780449015995
A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.
Author : Becky Selengut
Publisher : Sasquatch Books
Page : 240 pages
File Size : 43,8 Mb
Release : 2018-03-13
Category : Cooking
ISBN : 9781632171061
This engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook. How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson. How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.
Author : Scott Cook
Publisher : Scott Cook
Page : 124 pages
File Size : 40,8 Mb
Release : 2006
Category : Electronic
ISBN : 9780979923203
A hiking and exploring guidebook to Orgeon's Columbia River Gorge. Features day hikes, waterfalls, scenic wonders, and must-see attractions.
Author : Maximus Thaler,Dayna Safferstein
Publisher : Unknown
Page : 164 pages
File Size : 47,5 Mb
Release : 2014-09
Category : Cooking
ISBN : 9781592539284
Most cookbooks are designed to answer the question “What do I want to eat?” Practical Food for the Curious Cook tackles the more realistic and fundamental question, “What do I have to eat?” Did turnip turn up in your local farm CSA? Maybe chard was marked down at the local market, or your neighbor had a surplus of zucchini. Flip through each page to find a beautiful illustration of a raw ingredient, like carrots, beets, kohlrabi or okra and a description of all the ways to prepare it. Roasted, steamed, boiled, grilled! Also available, is a list of ingredients it goes well with. Fortunately, you can mix almost anything and you are well on your way to a colorful roasted vegetable medley. There are no measurements to follow, no timers to keep track of. Maximus Thaler and Dayna Saffertein will guide you to provide cooking inspiration, not cooking dogma. Practical Food for the Curious Cook is for everyday people who want to regain a relationship with their food.
Author : Peter Ross
Publisher : Mark Batty Publisher
Page : 0 pages
File Size : 45,5 Mb
Release : 2012
Category : Cookbooks
ISBN : 1935613529
In this day and age of celebrity chefs and food porn, the recipes and illustrations from historical cookbooks can appear quaint, bizarre, revolting, or downright absurd. From the frugal to the fantastical, The Curious Cookbook features the most unusual and fascinating recipes from historical cookbooks dating from the Middle Ages to the Second World War. While all of the featured recipes can be recreated, they also offer fascinating insights into the cultural, economic, and regional aspects of the eras. The Forme of Cury, published in 1390 and the oldest known English-language cookbook, details how to cook whale, crane, heron, seal, and porpoise. An early eighteenth-century cookery shares the Queen's recipe for "cosmetick water to collar eels"; The Boke of Kokery provides all of the details for recreating "soltete," an elaborate Bible-themed sugar sculpture first made for the 1443 ordination of the Archbishop of Canterbury; The Hard Time Cookery from 1941 explains how to make mayonnaise without eggs, using "1 tin sweetened milk, an equal amount of vinegar, 1 tbsp salad oil, 1 tbsp made mustard, salt." Never before have examples from so many rare and exotic cookbooks been available in a single volume, promising entertaining and informative recipes for cooks, as well as history buffs.
Author : Michael Brenner,Pia Sörensen,David Weitz
Publisher : W. W. Norton & Company
Page : 376 pages
File Size : 41,6 Mb
Release : 2020-10-20
Category : Science
ISBN : 9780393634938
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Author : Harold McGee
Publisher : Unknown
Page : 128 pages
File Size : 48,8 Mb
Release : 1999-09-09
Category : Electronic
ISBN : 0246138785
Following on from the book On Food and Cooking, Harold McGee investigates the science of everyday cooking. The result is this book which applies a scientific method to his activities with pots and pans, examining many traditional practices and the biochemical nature of common foods.
Author : Anonim
Publisher : Unknown
Page : 0 pages
File Size : 47,5 Mb
Release : 2006
Category : Cookery
ISBN : 1933615109
Presents a series of techniques and tips for solving common kitchen problems in preparing and serving meats, fruits, vegetables, spices, and condiments.
Author : Jeff Potter
Publisher : "O'Reilly Media, Inc."
Page : 435 pages
File Size : 40,8 Mb
Release : 2010-07-20
Category : Cooking
ISBN : 9781449395872
Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic,The New Yorker "I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!" --Adam Savage, co-host of Discovery Channel's MythBusters "In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't." -- Barbara Hanson, NewYork Daily News
Author : Harold McGee
Publisher : Unknown
Page : 339 pages
File Size : 42,8 Mb
Release : 1992
Category : Cookery
ISBN : 0004126637
Author : Brette Warshaw
Publisher : HarperCollins
Page : 238 pages
File Size : 51,8 Mb
Release : 2021-06-08
Category : Cooking
ISBN : 9780062996206
An Amazon Editors' Holiday 2021 Gift Pick! An Amazon Best of the Month Editors' pick for Cookbooks, Food & Wine From the creator of the popular What’s the Difference? newsletter, a whimsical and practical reference for food nerds and novices alike, covering dozens of culinary topics, that clears up confusion over similar terms, techniques, dishes, and more. Do you know the difference between sweet potatoes and yams? Bourbon and rye? Crumbles, cobblers, and crisps? Most people don’t, even a number of home cooks—which is why they turn to Brette Warshaw. Inspired by her hit newsletter What’s the Difference?, this irreverent yet informative reference makes clear the differences between things that are often confused in the kitchen, on the plate, behind the bar, and everywhere in between. Featuring 70 percent new material and favorite entries from her website, What’s the Difference? covers more than 100 culinary topics, including: All-purpose flour vs. bread flour vs. pastry flour Bacon vs. Pancetta vs. Speck vs. Pork Belly Creme Fraiche vs. Sour Cream Jams vs. Jellys vs. Preserves Broccolini vs broccoli vs broccoli rabe Caramel vs butterscotch vs dulce de leche vs cajeta Filled with charming illustrations What’s the Difference? is essential for anyone who wants to feel more confident in the kitchen and at the table.
Author : Sara Forte
Publisher : Ten Speed Press
Page : 254 pages
File Size : 42,9 Mb
Release : 2012-08-28
Category : Cooking
ISBN : 9781607741152
Sprouted Kitchen food blogger Sara Forte showcases 100 tempting recipes that take advantage of fresh produce, whole grains, lean proteins, and natural sweeteners—with vivid flavors and seasonal simplicity at the forefront. Sara Forte is a food-loving, wellness-craving veggie enthusiast who relishes sharing a wholesome meal with friends and family. The Sprouted Kitchen features 100 of her most mouthwatering recipes. Richly illustrated by her photographer husband, Hugh Forte, this bright, vivid book celebrates the simple beauty of seasonal foods with original recipes—plus a few favorites from her popular Sprouted Kitchen food blog tossed in for good measure. The collection features tasty snacks on the go like Granola Protein Bars, gluten-free brunch options like Cornmeal Cakes with Cherry Compote, dinner party dishes like Seared Scallops on Black Quinoa with Pomegranate Gastrique, “meaty” vegetarian meals like Beer Bean– and Cotija-Stuffed Poblanos, and sweet treats like Cocoa Hazelnut Cupcakes. From breakfast to dinner, snack time to happy hour, The Sprouted Kitchen will help you sneak a bit of delicious indulgence in among the vegetables.
Author : Amanda Torres,Milagros Torres
Publisher : Unknown
Page : 195 pages
File Size : 48,7 Mb
Release : 2017-08-22
Category : Cooking
ISBN : 9781624143922
"Most recipes are AIP-friendly or AIP-adaptable"--Cover.