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Author: Harold McGee
Publisher: Appetite by Random House
ISBN: 0449015998
Category : Cooking
Languages : en
Pages : 379
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Book Description
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.
Author: Harold McGee
Publisher: Appetite by Random House
ISBN: 0449015998
Category : Cooking
Languages : en
Pages : 379
Get Book Here
Book Description
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.
Author: Thomas Keller
Publisher: Artisan
ISBN: 1579657575
Category : Cooking
Languages : en
Pages : 305
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Book Description
A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.
Author: Niki Segnit
Publisher: Bloomsbury Publishing USA
ISBN: 160819874X
Category : Cooking
Languages : en
Pages : 402
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Book Description
A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.
Author: Sumie Jones
Publisher: University of Hawaii Press
ISBN: 0824882636
Category : Literary Collections
Languages : en
Pages : 545
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Book Description
This is the first of a three-volume anthology of Edo- and Meiji-era urban literature that includes An Edo Anthology: Literature from Japan’s Mega-City, 1750–1850 and A Tokyo Anthology: Literature from Japan’s Modern Metropolis, 1850–1920. The present work focuses on the years in which bourgeois culture first emerged in Japan, telling the story of the rising commoner arts of Kamigata, or the “Upper Regions” of Kyoto and Osaka, which harkened back to Japan’s middle ages even as they rebelled against and competed with that earlier era. Both cities prided themselves on being models and trendsetters in all cultural matters, whether arts, crafts, books, or food. The volume also shows how elements of popular arts that germinated during this period ripened into the full-blown consumer culture of the late-Edo period. The tendency to imagine Japan’s modernity as a creation of Western influence since the mid-nineteenth century is still strong, particularly outside Japan studies. A Kamigata Anthology challenges such assumptions by illustrating the flourishing phenomenon of Japan’s movement into its own modernity through a selection of the best examples from the period, including popular genres such as haikai poetry, handmade picture scrolls, travel guidebooks, kabuki and joruri plays, prose narratives of contemporary life, and jokes told by professional entertainers. Well illustrated with prints from popular books of the time and hand scrolls and standing screens containing poems and commentaries, the entertaining and vibrant translations put a spotlight on texts currently unavailable in English.
Author: Harold McGee
Publisher: Scribner
ISBN: 9780684800011
Category : Cooking
Languages : en
Pages : 896
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Book Description
A kitchen classic for nearly 35 years. 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. For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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.
Author: Harold Mcgee
Publisher: Hachette UK
ISBN: 1444722158
Category : Cooking
Languages : en
Pages : 503
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Book Description
A TIMES BOOK OF THE YEAR 2020 BEST BOOKS OF 2020: SCIENCE - FINANCIAL TIMES SHORTLSTED FOR THE ANDRE SIMON AWARD The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award. What is smell? How does it work? And why is it so important? HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. DIVE IN!
Author: Malachi Martin
Publisher: Main Street Books
ISBN: 0385492316
Category : Fiction
Languages : en
Pages : 658
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Book Description
The Cold War has ended. With a scope and daring not possible until now, an unlikely international alliance of top-level political, financial, and religious interests sees the way clear at last to its ultimate goal: the establishment of a single global society. Utopia. These are men with nothing in common but immense power and a towering ambition for still more. With world unity and prosperity as their slogan--and with betrayal, scandal, and murder as their ready weapons--they have the means and the will to capture as their own the perfect global machinery for their plans: the oldest, wiliest, and most stable political chancery in the world--the Vatican. At the vortex of this lethal struggle stands the embattled Pope, a geopolitical genius whose elimination is the short-term solution to a long-term goal, and two American brothers, Paul and Christian Gladstone, one a lawyer and the other a priest, who appear to be the perfect pawns. One falls prey to the sharp teeth of greed for power. The other will become one of the Slavic Pontiff's closest allies...and will discover the darkest secrets at the very heart of papal Rome. From America to Europe to Russia, in broad landscapes and clandestine corridors, a rich and varied cast--presidents and politicos, simple saints and savvy sinners, popes and pope-makers--clash with one another amid dramatic and sometimes bloody events that will affect the destiny of every person alive today.
Author: IglooBooks
Publisher: Igloo Books
ISBN: 9781784401344
Category : Juvenile Fiction
Languages : en
Pages : 48
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Book Description
Come along and enjoy 6 original rhyming tales, written especially for 3-year-olds. Meet a pair of hungry pandas, a lion who stays up all night, and a daydreaming tiger. You can even join in with the animals at a magical playground. This collection of stories is perfect for parent and child to share together.
Author: Mark Davies
Publisher: Routledge
ISBN: 1134874537
Category : Foreign Language Study
Languages : en
Pages : 1457
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Book Description
A Frequency Dictionary of Spanish has been fully revised and updated, including over 500 new entries, making it an invaluable resource for students of Spanish. Based on a new web-based corpus containing more than 2 billion words collected from 21 Spanish-speaking countries, the second edition of A Frequency Dictionary of Spanish provides the most expansive and up-to-date guidelines on Spanish vocabulary. Each entry is accompanied with an illustrative example and full English translation. The Dictionary provides a rich resource for language teaching and curriculum design, while a separate CD version provides the full text in a tab-delimited format ideally suited for use by corpus and computational linguistics. With entries arranged both by frequency and alphabetically, A Frequency Dictionary of Spanish enables students of all levels to get the most out of their study of vocabulary in an engaging and efficient way.
Author: Margarita Sánchez Romero
Publisher: Oxbow Books
ISBN: 1782979360
Category : Social Science
Languages : en
Pages : 459
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Book Description
How do children construct, negotiate and organize space? The study of social space in any human group is fraught with limitations, and to these we must add the further limits involved in the study of childhood. Here specialists from archaeology, history, literature, architecture, didactics, museology and anthropology build a body of theoretical and methodological approaches about how space is articulated and organized around children and how this disposition affects the creation and maintenance of social identities. Children are considered as the main actors in historic dynamics of social change, from prehistory to the present day. Notions on space, childhood and the construction of both the individual and the group identity of children are considered as a prelude to papers that focus on analyzing and identifying the spaces which contribute to the construction of children’s identity during their lives: the places they live, learn, socialize and play. A final section deals with these same aspects, but focuses on funerary contexts, in which children may lose their capacity to influence events, as it is adults who establish burial strategies and practices. In each case authors ask questions such as: how do adults construct spaces for children? How do children manage their own spaces? How do people (adults and children) build (invisible and/or physical) boundaries and spaces?
