Author: Bill Telepan
Publisher: Simon and Schuster
ISBN: 0743243870
Category : Cookery
Languages : en
Pages : 376
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Book Description
Bill Telepan is passionate about ingredients. He wants to know where his food comes from and how it's cared for before it finds its way into his pots and pans and onto the table. A familiar face at greenmarkets, he personally knows the men and women who sell there. He buys locally and cooks seasonally. Hailed by Gourmet magazine as "one of the most thoughtful chefs in Manhattan," Telepan says, "It's about flavor first," and creates inventive, mouthwatering dishes that celebrate the seasons and showcase the best that local farmers have to offer. In Inspired by Ingredients: Market Menus and Family Favorites from a Three-Star Chef, Telepan, who was chef of Midtown Manhattan's JUdson Grill for six years and cooked at such three- and four-star restaurants as Le Bernardin, Le Cirque, and Gotham Bar and Grill, shares his passion in a cookbook that is both exciting and resoundingly practical; it is full of bold, enticing flavors and sound everyday advice for shopping and cooking. There are chapters for every season, each composed of three theme menus, a special-occasion menu, a make-ahead meal, as well as recipes grouped by ingredient or technique, such as peas in the spring and preserving in the summer. The chapter Dishes for All Seasons includes recipes that satisfy no matter what the calendar says; and there are classics from Bill's restaurant menus, such as The Chicken and Potato-Crusted Crab Cakes. Whether it's a dessert inspired by a favorite childhood treat or a fresh, elegant twist on spaghetti carbonara, each dish is wonderfully appealing and truly delicious. There are profiles of Bill's favorite farmers and suppliers, and wine notes from distinguished wine expert Beth von Benz accompany each recipe. Illustrated with Quentin Bacon's glorious photographs, Inspired by Ingredients brings the freshest flavors of the market to the table and will inspire home cooks everywhere.
Author: Lola Berry
Publisher:
ISBN: 9780980564389
Category : Cooking (Natural foods)
Languages : en
Pages : 145
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Book Description
Author: George A. Burdock
Publisher: CRC Press
ISBN: 1000697746
Category : Technology & Engineering
Languages : en
Pages : 968
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Book Description
First published in 1995: This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient and easy-to-use reference set. The Handbook defines much of the arcane and specialized language of the flavorist, and helps update the reader on industry standards. It's a source of use levels of flavor ingredients in food approved by the FEMA expert panel. It's also a source outside of the Code of Federal Regulations (CFR) that provides both human and animal food regulatory citations for substances.
Author: Dwight Eschliman
Publisher: Simon and Schuster
ISBN: 1941393985
Category : Health & Fitness
Languages : en
Pages : 381
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Book Description
In the bestselling tradition of The Elements and Salt Sugar Fat, an unprecedented visual exploration of what is really inside our food, setting the record straight on the controversial and fascinating science of chemical and synthetic additives in processed food—from Twinkies and McNuggets to organic protein bars and healthy shakes. What’s really in your food? We’ve all read the ingredients label on the back of a can, box, or bag from the grocery store. But what do all those mysterious-sounding chemicals and additives actually do? Focusing on 75 of the most common food additives and 25 ordinary food products that contain them, acclaimed photographer Dwight Eschliman and science writer Steve Ettlinger demystify the contents of processed food. Together they reveal what each additive looks like, where it comes from, and how and why it is used. Essential for everyone who is concerned about the wholesomeness of their diet or merely curious about “polysorbate 60” or “tertiary butylhydroquinone,” Ingredients is a visually and scientifically stunning journey from ketchup to Cool Whip. You’ll be surprised at what you find. * * * Ingredients focuses on processed food additives from acesulfame potassium to xanthan gum, including artificial and natural flavorings, sweeteners, colorings, preservatives, thickeners, emulsifiers, dessicants, and more. It also shows what is inside Amy's Burrito Especial, Campbell's Chunky Classic Chicken Noodle Soup, Doritos Cool Ranch Flavored Tortilla Chips, Dr. Pepper, General Mills Raisin Nut Bran, Hebrew National Beef Franks, Heinz Tomato Ketchup, Hidden Valley The Original Ranch Light Dressing, Hostess Twinkies, Klondike Reese's Ice Cream Bars, Kraft Cool Whip Original, Kraft Singles - American Skim Milk Fat Free, McDonald's Chicken McNuggets, MorningStar Farms Original Sausage Patties, Nabisco Wheat Thins, Naked Green Machine 100% Juice Smoothie, Nestle Coffee-Mate Fat Free The Original Coffee Creamer, Ocean Spray Cran-Grape Juice Drink, Oroweat Healthy Multi-Grain Bread, PowerBar Performance Energy Bar Oatmeal Raisin, Quaker Instant Oatmeal Strawberries and Cream, Red Bull Energy Drink, Snickers Bar, Trident Perfect Peppermint Sugar Free Gum, and Vlasic Ovals Hamburger Dill Chips.
Author: N. Ind
Publisher: Springer
ISBN: 0230510884
Category : Business & Economics
Languages : en
Pages : 186
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Book Description
This book is about how organizations can best develop and manage a creative environment and creative potential. The authors argue that organizations consist of people who have creative potential to think in new ways and yet are often denied the opportunity to do so. The goal of the organization should be to create a structure and culture that encourages the conditions in which creativity can flourish. This will generate significant competitive advantages for the organization by offering clear differentiation, by communicating postive brand attributes to stakeholders that will strengthen the organization's intangible assets and by providing a creative and challenging environment that will attract and retain the best staff.
Author: Michael J. Fanuele
Publisher: Post Hill Press
ISBN: 1642932302
Category : Business & Economics
Languages : en
Pages : 260
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Book Description
In this fun and provocative page-turner, Michael Fanuele, one of the world’s most successful marketing strategists, shares The Six Skills of Inspiration. With insights from music, politics, business, neuroscience, and a recipe for radishes, Stop Making Sense shares the creative blueprint that can unleash the inspiring leader in all of us. “If Brené Brown and Simon Sinek had a book baby together, you’re looking at it right now. Stop Making Sense is a new manual for learning true leadership. Fanuele’s set of simple principles that changed my life over the last quarter century will change yours in a matter of hours.”—Andrew Zimmern, chef, author, teacher, host and producer of Travel Channel’s Bizarre Foods “Michael Fanuele shows us how our passion and emotion will take us farther than our logic ever can. I can't convince you to read this book, but I guarantee you'll be inspired by doing so.”—Beth Comstock, author of Imagine It Forward and former vice chair, GE “This is the book we need now: a blueprint for leading with heart, passion, and imagination. Fanuele is such a fun and generous storyteller you almost don't realize that he’s murdering so many small and cynical voices.” —Andrew Essex, Co-founder, Plan A, author of The End of Advertising, former CEO, Droga5 and Tribeca Enterprises “This funny, sweary, energetic, challenging book will push you into a whole new way to find that compelling inspiration we’d all secretly like 1000% more of.”—Adam Morgan, author of Eating The Big Fish and A Beautiful Constraint and founder, eatbigfish “The best magic bends your brain, and that’s exactly what Michael Fanuele does in Stop Making Sense. With wit and insight, he dismisses the myth that we have to wait for inspiration to strike. He reveals the secrets that can make any of us a muse, dazzling audiences and getting the very best out of our teams, families, and most important, ourselves.”—David Kwong, magician, “The Enigmatist,” author of Spellbound, puzzle creator, and producer
Author: Bryant Terry
Publisher: Da Capo Lifelong Books
ISBN: 0738215473
Category : Cooking
Languages : en
Pages : 242
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Book Description
From the James Beard Award-winning author of Afro-Vegan and Vegan Soul Kitchen: ingredients that inspire, unique recipes, and menus for everyday feasts. Marking his 10-year anniversary working to create a healthy, just, and sustainable food system, Bryant Terry offers more than just a collection of recipes. In the spirit of jazz jam sessions and hip hop ciphers, The Inspired Vegan presents a collage of food, storytelling, music, and art. Bryant shares his favorite preparation / cooking techniques and simple recipes -- basics to help strengthen your foundation for home cooking and equip you with tools for culinary improvisation and kitchen creativity. He also invites you to his table to enjoy seasonal menus inspired by family memories, social movements, unsung radical heroes, and visions for the future. Ultimately, The Inspired Vegan will help you become proficient in creating satisfying meals that use whole, fresh, seasonal ingredients and are nutritionally balanced -- and full of surprising, mouthwatering flavor combinations.
Author: Cooking Light
Publisher: Time Home Entertainment
ISBN: 1547859563
Category : Cooking
Languages : en
Pages : 195
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Book Description
There's something about piping hot soup ladled into a bowl that signifies total comfort. Maybe it's the aroma of a rich stew simmering on the stovetop or the pleasure of spooning into a velvety cream soup. Because slow cookers and multicookers continue to be popular with soup lovers, over half of these recipes can be prepared in one of those convenient appliances, and those recipes are flagged throughout the book. And as always with Cooking Light, comfort doesn't mean excessive calories or fat—only simple satisfaction.
Author: Pearl Violette Metzelthin
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 698
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Book Description
Author: James Briscione
Publisher: Harvest
ISBN: 0358164060
Category : Cooking
Languages : en
Pages : 267
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Book Description
Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix--informed by the science of flavor pairing but accessible enough for every cook Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; "Umami in a Bottle" salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.
