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Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
Get Book Here
Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 76
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Book Description
# Exquisite Flavors The Ultimate Guide to Gourmet Jerky Crafting Unlock a world of delectable possibilities with "Exquisite Flavors," your definitive guide to gourmet jerky making. This authoritative eBook is designed for food enthusiasts and culinary explorers alike, ready to take you on an unforgettable journey through the intricate art of jerky crafting. ### Discover the Rich Tapestry of Jerky Heritage Embark on your adventure with a comprehensive exploration of jerky’s evolution. From ancient preservation methods to cutting-edge innovations, delve into the fascinating history and discover the modern-day health benefits of gourmet jerky. ### Equip Yourself for Success Master the essentials with expert guidance on selecting prime cuts of meat, gathering essential tools, and curating the perfect ingredients. Learn the core principles of flavor profiling, the science behind marinades, and the fundamental differences between brining and marinating. ### Craft Irresistible Marinades Whether your palate craves sweet and spicy concoctions like Mango Habanero Fusion, or herbaceous blends such as Rosemary-Lavender Infusion, "Exquisite Flavors" offers a range of marinade recipes to tantalize your taste buds. Explore smoky, robust options, tangy citrusy infusions, and exotic international flavors including Korean BBQ Bulgogi and Indian Tandoori. ### Season Like a Pro Uncover the secrets to building layers of flavor with masterful seasoning techniques. From crafting impeccable dry rubs to integrating essential spices and umami-rich elements, this guide ensures your jerky is bursting with taste. ### Perfecting the Process Become adept at drying and curing with step-by-step instructions and troubleshooting tips. Whether you prefer traditional air drying, modern dehydrator methods, or oven techniques, achieve the perfect texture and consistency every time. ### Elevate Your Enjoyment "Exquisite Flavors" goes beyond preparation, offering inventive ideas for pairing jerky with beverages, catering to special dietary needs, and presenting your creations with flair. Discover options for gluten-free, low-sodium, and vegetarian jerky, or even venture into making poultry, wild game, and seafood varieties. ### Create with Confidence Packed with advanced techniques and DIY seasoning blends, this eBook empowers you to innovate and experiment. From fixing common issues to precision drying, you’ll gain the confidence to create jerky that’s both a visual and culinary masterpiece. Transform your culinary craft with "Exquisite Flavors" and delight in the endless possibilities of gourmet jerky making. Savor the journey and elevate your flavor game to new heights!
Author: Nik Sharma
Publisher: Harper Collins
ISBN: 9354223133
Category : Cooking
Languages : en
Pages : 647
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Book Description
The Flavor Equation is a first-of-its-kind accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Author Nik Sharma dives deep into the most basic of our pantry items - salts, oils, sugars, vinegars, citrus, peppers, and so on - and other approachable spices and herbs, and demonstrates how to convert them into tasty, simple dishes. In that, he provides inspiration and knowledge to both home cooks and seasoned chefs. This book is an in-depth exploration into the science of taste, with about 100 recipes to try in your kitchen.
Author: Daniel Patterson
Publisher: Penguin
ISBN: 069819716X
Category : Cooking
Languages : en
Pages : 290
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Book Description
As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: • The Four Rules for creating flavor • A Flavor Compass that points the way to transformative combinations • The flavor-heightening effects of cooking methods • “Locking,” “burying,” and other aspects of cooking alchemy • The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
Author: Bernard Klem
Publisher: Board and Bench Publishing
ISBN: 0980064805
Category : Cooking
Languages : en
Pages : 369
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Book Description
If you read wine reviews, you're already either amused or confused by the soaring language wine writers often use to describe what they're smelling and tasting. But do you always know what they mean? Have you ever sipped a complex white and sensed what's so colorfully described as a peacock's tail? Have you ever savored a full-bodied red only to detect the ripe acrid smell of a horse stall? If not, you're in for a treat, because these terms and thousands more are all here to amuse, dismay, enlighten, inspire, puzzle, and utterly shock you . Welcome to the rich linguistic universe of wine speak: a world where words and wine intersect in an uncontrolled riot of language guaranteed to keep you entertained for hours. The author, a lifelong lover of both wine and words, has compiled and organized this unique thesaurus of 36,975 wine tasting descriptors into 20 special collections extracted from 27 categories so you can locate exactly the right term or phrase to express yourself clearly or to understand others. May your path across the galaxy of wine be paved only with labels from the very best bottles on earth. Or, much more cautiously, with wines that could introduce you to angel pee, citronella, eastern European fruit soup, Godzilla, iodine, ladies' underwear, mustard gas, old running shoes, rawhide, hot tar roads, bubblegum, sweaty saddles, crushed ants, kitchen drains, or even turpentine.
Author: Gary Reineccius
Publisher: Springer Science & Business Media
ISBN: 1461578892
Category : Science
Languages : en
Pages : 942
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Book Description
Flavor is unquestionably one of the most extremely secretive one-reluctant to dis close anything that might be of value to a important attributes of the food we eat. competitor. Thus, little information about Man does not eat simply to live but even the activities of the flavor industry itself is more so lives to eat. Take away the pleasure offood and life becomes relatively mundane. available to the public. There now is a substantial body of liter The goal of the original Source Book of ature dealing with food flavor. The "golden Flavors, written by Henry Heath, was to years" of flavor research in the United States bring together in one volume as much of the were the 1960s and 70s. Numerous academic worldwide data and facts and as many flavor and government institutions had strong related subjects (e. g. , food colors) as was flavor programs and money was readily possible. Henry Heath added a wealth of available for flavor research. In the 1980s personal information on how the industry and 90s, research funding has become diffi accomplishes its various activities, which cult to obtain, particularly in an esthetic had never been published in any other liter area such as food flavor. The number of ature. It has been the intent of this author to research groups focusing on food flavor has update and build upon the original work of declined in the United States. Fortunately, Henry Heath.
Author: Hooni Kim
Publisher: W. W. Norton & Company
ISBN: 0393634531
Category : Cooking
Languages : en
Pages : 586
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Book Description
An Epicurious Spring 2020 "Book We Want to Cook from Now" • An Eater Best Cookbook of Spring 2020 • A Food52 "Best New Cookbook of 2020…So Far" • A New York Times "New Cookbook Worth Buying" A Michelin-starred chef known for defining Korean food in America brings a powerful culinary legacy into your kitchen. Simple rice cakes drenched in a spicy sauce. Bulgogi sliders. A scallion pancake (pajeon) the New York Times calls “the essential taste of Korean cuisine.” For years Hooni Kim’s food has earned him raves, including a Michelin Star—the first ever awarded to a Korean restaurant—for Danji. His background in world-class French and Japanese kitchens seamlessly combines with his knowledge of the techniques of traditional Korean cuisine to create uniquely flavorful dishes. My Korea, his long-awaited debut cookbook, introduces home cooks to the Korean culinary trinity: doenjang, ganjang, and gochujang (fermented soybean paste, soy sauce, and fermented red chili paste). These key ingredients add a savory depth and flavor to the 90 recipes that follow, from banchan to robust stews. His kimchis call upon the best ingredients and balance a meal with a salty, sour, and spicy kick. Elevated classics include one-bowl meals like Dolsot Bibimbap (Sizzling-Hot Stone Bowl Bibimbap), Haemul Sundubu Jjigae (Spicy Soft Tofu Stew with Seafood), and Mul Naengmyeon (Buckwheat Noodles in Chilled Broth). Dishes meant for sharing pair well with soju or makgeolli, an unfiltered rice beer, and include Budae Jjigae (Spicy DMZ Stew) and Fried Chicken Wings. Complete with thoughtful notes on techniques and sourcing and gorgeous photography from across Korea, this cookbook will be an essential resource for home cooks, a celebration of the deliciousness of Korean food by a master chef.
Author: Arthur M Spanier
Publisher: Royal Society of Chemistry
ISBN: 1847550851
Category : Technology & Engineering
Languages : en
Pages : 667
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Book Description
Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed. Food Flavors and Chemistry: Advances of the New Millennium primarily focuses on food flavors and their use in foods. Coverage also includes other important topics in food chemistry and production such as analytical methods, packaging, storage, safety and patents. Positive flavor notes are described, including ways of enhancing them in food. Conversely, methods for eliminating and reducing undesirable flavors are also proposed. Packaging aspects of foods, with respect to controlling sensory attributes, appearance and microbiological safety are discussed in detail. There is also a section concentrating on the most recent developments in dairy flavor chemistry. This book will be an important read for all postgraduate students, academics and industrial researchers wanting to keep abreast of food flavors and their chemistry.
Author: Christian F. Puglisi
Publisher: Ten Speed Press
ISBN: 1607746492
Category : Cooking
Languages : en
Pages : 450
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Book Description
Written as a series of interconnected essays—with recipes—Relæ provides a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience.
Author: Frank Zenker
Publisher: Springer
ISBN: 3319150219
Category : Philosophy
Languages : en
Pages : 275
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Book Description
This volume provides an overview of applications of conceptual spaces theory, beginning with an introduction to the modeling tool that unifies the chapters. The first section explores issues of linguistic semantics, including speakers’ negotiation of meaning. Further sections address computational and ontological aspects of constructing conceptual spaces, while the final section looks at philosophical applications. Domains include artificial intelligence and robotics, epistemology and philosophy of science, lexical semantics and pragmatics, agent-based simulation, perspectivism, framing, contrast, sensory modalities, and music, among others. This collection provides evidence of the wide application range of this theory of knowledge representation. The papers in this volume derive from international experts across different fields including philosophy, cognitive science, linguistics, robotics, computer science and geography. Each contributor has successfully applied conceptual spaces theory as a modeling tool in their respective areas of expertise. Graduates as well as researchers in the areas of epistemology, linguistics, geometric knowledge representation, and the mathematical modeling of cognitive processes should find this book of particular interest.
