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Keys to Good Cooking

Keys to Good Cooking Author Harold McGee
ISBN-10 9780449015995
Release 2013-02-19
Pages 576
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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.



On Food and Cooking

On Food and Cooking Author Harold McGee
ISBN-10 1416556370
Release 2007-03-20
Pages 896
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.



The Kitchen as Laboratory

The Kitchen as Laboratory Author Cesar Vega
ISBN-10 9780231153454
Release 2013-08-13
Pages 336
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In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.



Starting from Scratch

Starting from Scratch Author Sarah Elton
ISBN-10 1926973968
Release 2014
Pages 96
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Introduces the basics of cooking and food, teaching young chefs to make sense of recipes, measure and substitute ingredients, and stock a pantry, illustrating that food is more than just a prepackaged meal.



Dictionary of Food

Dictionary of Food Author Charles Sinclair
ISBN-10 9781408102183
Release 2009-01-01
Pages 640
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The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine



International Dictionary of Food and Cooking

International Dictionary of Food and Cooking Author Charles Gordon Sinclair
ISBN-10 1579580572
Release 1998-01
Pages 594
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First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.



The Science of Cooking

The Science of Cooking Author Joseph J. Provost
ISBN-10 9781119210320
Release 2016-04-29
Pages 544
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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.



India Food and Cooking

India Food and Cooking Author Pat Chapman
ISBN-10 1845376196
Release 2009-03
Pages 256
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Indian food is the world's most ancient cuisine, unique in its remarkable use of spices. Pat Chapman has fashioned a fascinating and evocative tribute to Indian cooking, filled with gorgeous and colorful photos, engaging stories, historical details, tips on utensils, ingredients, and preparation?and delicious recipes. With 200 mouthwatering dishes to choose from?including Aromatic Roast Lamb, Mustard-Spiced Prawns & Monkfish, and Vegetable Biriani?readers will be able to sample the country's culinary diversity and its distinctive regional specialties.



The Curious Cook

The Curious Cook Author Harold McGee
ISBN-10 0865474524
Release 1990
Pages 339
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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



Lobsters Scream When You Boil Them

Lobsters Scream When You Boil Them Author Bruce Weinstein
ISBN-10 1439195382
Release 2011-07-12
Pages 336
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Is the five-second rule for real? Will eating carrots improve your eyesight? Is your cookware a health hazard? Do spicy foods cool you down? Has your grandmother been lying to you all these years? No, no, no, no, and . . . probably. In this entertaining and informative reference guide, award-winning cookbook authors Bruce Weinstein and Mark Scarbrough take on more than one hundred popular kitchen myths and dish up answers to all your burning questions about food science and lore. No longer must you wait for your butter to reach room temperature before you bake or panic because you forgot to soak your dried beans for dinner. This handy book explains how knowing the truth behind these urban legends can help you be a better chef in your own home and offers twenty-five delicious recipes so you can practice. Whether you’re a serious foodie, an avid dieter, a trivia lover, or are just searching for the secret to the perfect cup of coffee, Lobsters Scream When You Boil Them is essential countertop reading and a whole lot of fun.



Food and Cooking in Victorian England

Food and Cooking in Victorian England Author Andrea Broomfield
ISBN-10 0275987086
Release 2007
Pages 201
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Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.



Cooking for Geeks

Cooking for Geeks Author Jeff Potter
ISBN-10 9781491928141
Release 2015-09-28
Pages 488
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Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just 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 to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are 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 Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This



Food and Cooking Skills Education

Food and Cooking Skills Education Author Anita Tull
ISBN-10 9781315313870
Release 2018-01-29
Pages 194
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Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with various significant issues of concern that threaten to marginalise it and pose problems for educational practicalities, as expectations are increased, but resources are squeezed. It assesses the debate about the significance and importance of acquiring practical food and cooking skills in a society where the purchase of ready-made food has become commonplace, and public knowledge of where our food comes from is noticeably lacking. This has contributed to the escalating incidence of diet-related diseases and the attendant cost to society, and threatened environmental sustainability. In turn, governments have reacted by proposals to make practical cooking skills a statutory National Curriculum subject as part of the armoury for tackling such costs. Based on detailed research conducted across England and Wales, as well as comparisons with thirty-five other countries or states, the author makes recommendations for policy to manage this challenge facing contemporary society.



McGee on Food and Cooking

McGee on Food and Cooking Author Harold McGee
ISBN-10 0340831499
Release 2004
Pages 884
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A blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.



Japanese Food and Cooking

Japanese Food and Cooking Author Emi Kazuko
ISBN-10 0754807991
Release 2001
Pages 256
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This guide covers all aspects of Japanese cuisine, from learning about its history and underlying philosophy to exploring its unique ingredients, methods of presentation and cooking techniques. It includes over 100 recipes in step-by-step format, from simple miso soups to elegant sashimi.



Complete Guide to Food and Cooking

Complete Guide to Food and Cooking Author
ISBN-10 OCLC:1028558998
Release 1991
Pages 480
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Complete Guide to Food and Cooking has been writing in one form or another for most of life. You can find so many inspiration from Complete Guide to Food and Cooking also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Complete Guide to Food and Cooking book for free.



The Food and Cooking of Greece

The Food and Cooking of Greece Author Rena Salaman
ISBN-10 0754815498
Release 2005
Pages 256
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A collection of 150 wonderfully flavored classic Greek recipes using popular traditional ingredients.