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Author: Michael D. Erickson
Publisher: Elsevier
ISBN: 0128043539
Category : Technology & Engineering
Languages : en
Pages : 464
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Book Description
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial Addresses regulatory issues, environmental concerns, and nutritional aspects
Author: Michael D. Erickson
Publisher: Elsevier
ISBN: 0128043539
Category : Technology & Engineering
Languages : en
Pages : 464
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Book Description
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial Addresses regulatory issues, environmental concerns, and nutritional aspects
Author: Rosana G. Moreira
Publisher: Boom Koninklijke Uitgevers
ISBN: 9780834213210
Category : Cooking
Languages : en
Pages : 380
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Book Description
This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, product quality attribute measurement on-line is assessed, modeling and simulation of batch and continuous frying systems are covered in detail, and process control application is described. Color plates.
Author: Servet Gulum Sumnu
Publisher: CRC Press
ISBN: 1420055593
Category : Technology & Engineering
Languages : en
Pages : 330
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Book Description
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie
Author: Lazarus Lynch
Publisher: Penguin
ISBN: 0525534180
Category : Cooking
Languages : en
Pages : 288
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Book Description
A wildly inventive soul food bible from a two-time Chopped winner and the host of Snapchat's first-ever cooking show. Thousands of fans know Lazarus Lynch for his bold artistic sensibility, exciting take on soul food, and knockout fashion sense. Laz has always had Southern and Caribbean food on his mind and running through his veins; his mother is Guyanese, while his father was from Alabama and ran a popular soul food restaurant in Queens known for its Southern comfort favorites. He created "Son of a Southern Chef" on Instagram as a love letter to the family recipes and love of cooking he inherited. In his debut cookbook, Laz offers up more than 100 recipe hits with new takes on classic dishes like Brown Butter Candy Yam Mash with Goat Cheese Brülée, Shrimp and Crazy Creamy Cheddar Grits, and Dulce de Leche Banana Pudding. Packed with splashy color photography that pops off the page, this cookbook blends fashion, food, and storytelling to get readers into the kitchen. It's a Southern cookbook like you've never seen before.
Author: Rick Browne
Publisher: Simon and Schuster
ISBN: 1510766863
Category : Cooking
Languages : en
Pages : 437
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Book Description
“All the expertise you’ll ever need.” —Regis Philbin Just when you think you’ve run out of things to fry, Ultimate Frying is here to rescue you. Rick Browne, honorary Doctor of Barbeque, takes us on a savory ride through the world of frying with more than one hundred recipes for anything and everything you could possibly imagine. Battered, buttered, dunked, and even forked, the recipes included in this book ensure that the most delicious food goes from the frying pan to the plate. With easy-to-understand instructions and detailed photos, this is the fryer’s dream cookbook. From meat to desserts, sides to shellfish, Ultimate Frying is the cookbook above all cookbooks for any frying questions. Beginning with a detailed guide to oils and frying equipment, Browne paints the complete picture for anyone interested in how to fry just about anything in their home and make it tasty too! With recipes such as Buttermilk Fried Chicken, Walla Walla Onion Rings, Beer-Battered Trout, Stumptown Oysters N’ Bacon, Fried Shrooms, Kathleen's Cauliflower-Ettes, and many more, this cookbook is sure to leave its readers satisfied.
Author: Felicia Turrentine Daniel
Publisher: Xlibris Corporation
ISBN: 1514484560
Category : Cooking
Languages : en
Pages : 44
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Book Description
This book is the inspiration of years of watching what creative concoctions can come out of the deep fryer. After many years of working in the family business, started by my favorite uncle, at the state fair in our home state of North Carolina, I have been inspired to create many different dishes while watching the smiles on the hungry faces of many friends, family, and customers. After experiences on several television shows including Destination Americas Deep Fried Masters, and The Steve Harvey Show, I decided to answer the question that a lot of our customers have asked over the years: How do you do that? In the book, I have made deep frying simple for those beginners, but stepped it up for those more experienced fryers. This journey has taught me you are only limited by your creativity. So have fun and keep frying!
Author: Shizuo Tsuji
Publisher: Kodansha International
ISBN: 9784770030498
Category : Art
Languages : en
Pages : 522
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Book Description
For pre-readers: baby Moses endurance lessons the burning bush the exodus 10 commandments marching on not murmuring. Energetic enjoyable stories of a great Bible hero!
Author: Frank D. Gunstone
Publisher: CRC Press
ISBN: 1420009672
Category : Science
Languages : en
Pages : 808
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Book Description
Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. It places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated chapters and expanded coverage, including additional compounds to its dictionary. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.
Author: Chris Kronner
Publisher: Ten Speed Press
ISBN: 0399579273
Category : Cooking
Languages : en
Pages : 240
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Book Description
A deep-dive into the art and philosophy of making the perfect hamburger, with recipes for game-changing burgers and all the accoutrements. Chris Kronner has dedicated his creative energy, professional skills, and a lifetime of burger experiences to understanding America's favorite sandwich. In his debut cookbook, this trusted chef reveals the secrets behind his art and obsession, and teaches you how to create all of the elements of a perfect burger at home. Including tips for sourcing and grinding high-quality meat, musings on what makes a good bun, creative ideas for toppings (spoiler alert: there are more bad ideas out there than good, and restraint is the name of the game), and more than forty burger accompaniments and alternatives—from superior onion rings to seasonal salads to Filet-O-Fish-inspired Crab Burgers—this book is not only a burger bible, but also a meditation on creating perfection in simplicity.
Author: Sam Sifton
Publisher: Random House
ISBN: 0679605142
Category : Cooking
Languages : en
Pages : 123
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Book Description
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY EATER.COM From one of America’s finest food writers, the founder of The New York Times Cooking section, comes a definitive, timeless guide to Thanksgiving dinner—preparing it, surviving it, and pulling it off in style. From the planning of the meal to the washing of the last plate, Thanksgiving poses more—and more vexing—problems for the home cook than any other holiday. In this smartly written, beautifully illustrated, recipe-filled book, Sam Sifton, the Times’s resident Thanksgiving expert, delivers a message of great comfort and solace: There is no need for fear. You can cook a great meal on Thanksgiving. You can have a great time. With simple, fool-proof recipes for classic Thanksgiving staples, as well as new takes on old standbys, this book will show you that the fourth Thursday of November does not have to be a day of kitchen stress and family drama, of dry stuffing and sad, cratered pies. You can make a better turkey than anyone has ever served you in your life, and you can serve it with gravy that is not lumpy or bland but a salty balm, rich in flavor, that transforms all it touches. Here are recipes for exciting side dishes and robust pies and festive cocktails, instructions for setting the table and setting the mood, as well as cooking techniques and menu ideas that will serve you all year long, whenever you are throwing a big party. Written for novice and experienced cooks alike, Thanksgiving: How to Cook It Well is your guide to making Thanksgiving the best holiday of the year. It is not fantasy. If you prepare, it will happen. And this book will show you how. Advance praise for Thanksgiving “If you don’t have Thanksgiving, you are not really having Thanksgiving. This book is as essential to the day as the turkey itself. It’s an expert, gently opinionated guide to everything from the cranberry sauce to the table setting to the divvying up of the leftovers, but it’s also a paean to the holiday and an evocation of both its past and its promising future. Sam Sifton’s Thanksgiving world is the one I want to live in.”—Gabrielle Hamilton, bestselling author of Blood, Bones, & Butter “The charm of Sam Sifton’s Thanksgiving is that he proposes that home cooks treat this culinary Olympics like any other dinner party—don’t panic, deconstruct your tasks into bite-size pieces, and conquer that fear of failure. Sam could talk a fledgling doctor through his first open-heart surgery. It’s all here—from brining to spatchcocking, sides to desserts—and served up with a generous dollop of reassuring advice from one of America’s most notable food writers.”—Christopher Kimball, editor of Cook’s Illustrated and host of America’s Test Kitchen
