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Author: Judith Baigent
Publisher: Gibbs Smith
ISBN: 9781423600831
Category : Cooking
Languages : en
Pages : 256
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Book Description
Judith Baignet invites you to discover Culinary Concepts- an extraordinary cooking school, and now an extraordinary cookbook. Culinary Concepts offers a wide variety of classes for everybody from chilldren to serious home chefs, with meals ranging from backyard barbecues to elegant events to heart-healthy cooking. With simple, yet delicious recipes, easy menu suggestions, and lots of cooking tips, Culinary Concepts will help people find that spending time in the kitchen can be joyful and rewarding.
Author: Judith Baigent
Publisher: Gibbs Smith
ISBN: 9781423600831
Category : Cooking
Languages : en
Pages : 256
Get Book Here
Book Description
Judith Baignet invites you to discover Culinary Concepts- an extraordinary cooking school, and now an extraordinary cookbook. Culinary Concepts offers a wide variety of classes for everybody from chilldren to serious home chefs, with meals ranging from backyard barbecues to elegant events to heart-healthy cooking. With simple, yet delicious recipes, easy menu suggestions, and lots of cooking tips, Culinary Concepts will help people find that spending time in the kitchen can be joyful and rewarding.
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493462
Category : Cooking
Languages : en
Pages : 2047
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Book Description
Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
Author: Megan J. Elias
Publisher: University of Pennsylvania Press
ISBN: 0812249178
Category : Cooking
Languages : en
Pages : 304
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Book Description
In Food on the Page, the first comprehensive history of American cookbooks, Megan J. Elias chronicles cookbook publishing from the early 1800s to the present day. Examining a wealth of fascinating archival material, Elias explores the role words play in the creation of taste on both a personal and a national level.
Author: Lascelle S. Morris
Publisher: Xlibris Corporation
ISBN: 1477170456
Category : Cooking
Languages : en
Pages : 181
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Book Description
I give to you a great bunch of quick and easy Recipes use them wisely use them well and make a difference in your life. I write the recipes but you do with them is entirely up to you. Thanks for allowing me to be a part of your culinary journey, be it at home or at work.
Author: Stuart Farrimond
Publisher: Penguin
ISBN: 1465470794
Category : Cooking
Languages : en
Pages : 258
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Book Description
Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
Author: Callie Armstrong
Publisher:
ISBN:
Category : Food service
Languages : en
Pages :
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Book Description
Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493136
Category : Cooking
Languages : en
Pages : 3810
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Book Description
The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.
Author: Warren Belasco
Publisher: Berg
ISBN: 1847884571
Category : Social Science
Languages : en
Pages : 168
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Book Description
Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.
Author: Colin Michael Hall
Publisher: Routledge
ISBN: 0415533708
Category : Business & Economics
Languages : en
Pages : 330
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Book Description
This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption.
Author: John La Puma
Publisher: Harmony
ISBN: 0307394638
Category : Cooking
Languages : en
Pages : 322
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Book Description
Integrating nutritional science with culinary expertise, a physician explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity.
