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Author: Pasquale Bruno
Publisher: McGraw-Hill/Contemporary
ISBN: 9780809258956
Category : Cooking
Languages : en
Pages : 112
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Book Description
""Leads chefs through the pasta-making process....It's a must for everyone with a pasta machine." --Columbia (MD) Free Press"
Author: Pasquale Bruno
Publisher: McGraw-Hill/Contemporary
ISBN: 9780809258956
Category : Cooking
Languages : en
Pages : 112
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Book Description
""Leads chefs through the pasta-making process....It's a must for everyone with a pasta machine." --Columbia (MD) Free Press"
Author: Aliza Green
Publisher: Quarto Publishing Group USA
ISBN: 1610581954
Category : Cooking
Languages : en
Pages : 177
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Book Description
The James Beard Award–winning author teaches simple, classic techniques for making fresh, homemade pasta in this beautifully illustrated cookbook. With hundreds of gorgeous photos from acclaimed food photographer Steve Legato, Making Artisan Pasta introduces readers to the surprisingly simple, deeply rewarding art of pasta making. Aliza Green guides readers through every step of the process, from selecting ingredients and mastering different types of doughs to making a range of classic and creative shapes and flavors. Green combines easy-to-follow instructions with helpful tips from her many years of experience. She also includes bits of history on pasta traditions in Italy and around the world, making this comprehensive guide the only pasta-making book you’ll need. Named one of the Top 100 Cookbooks of the Last 25 Years for Best Technique and Equipment by Cooking Light
Author: Marc Vetri
Publisher: Ten Speed Press
ISBN: 1607746077
Category : Cooking
Languages : en
Pages : 274
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Book Description
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto. Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.
Author: Nirmal Sinha
Publisher: John Wiley & Sons
ISBN: 0470113545
Category : Technology & Engineering
Languages : en
Pages : 850
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Book Description
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Author: Yadunandan Lal Dar
Publisher: John Wiley & Sons
ISBN: 1118766121
Category : Technology & Engineering
Languages : en
Pages : 464
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Book Description
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.
Author: Aliza Green
Publisher: New Shoe Press
ISBN: 0760379572
Category : Cooking
Languages : en
Pages : 146
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Book Description
Making pasta at home is easy, fun, and satisfyingly delicious with this easy-to-follow, photo-illustrated guide Even if you have no experience at all, you can make Italian pasta like a professional chef in your own home kitchen with the Super Simple Handmade Pasta cookbook, adapted from the best-selling Making Artisan Pasta by James Beard Award–winning author Aliza Green. Perfect for the beginning cook, this book walks you through selecting ingredients and tools, how to use a pasta machine, and shaping, filling, and flavoring pasta—plus how to cook it perfectly and serving ideas. There is nothing complicated in these recipes—only delicious results! Perfect the classic egg semolina pasta and also learn how to make all sorts of flavored pastas, from the more common tomato spinach pastas to shaped noodles flavored with herbs and spices including basil, chives, pepper, or saffron. Also explore unexpected flavors like beet and sweet potato and even chocolate, all made by hand. Super Simple Homemade Pasta features: Recipes for pasta doughs—Make your own pasta doughs with classic ingredients including buckwheat and whole wheat flour, roasted red pepper, spinach, squash, mushroom, chocolate, and more. Step-by-step photo instructions—Following the simple, clear instructions, learn to use a pasta sheeter, an extruder, and a cavatelli maker as well as roll, cut, shape, and stuff dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other types of classic Italian pasta. Helpful tips—Expert advice and serving suggestions will ensure pasta so beautiful and delicious your family and guests will be clamoring for more. No need to serve dry, boxed, or frozen pasta again once you’ve easily mastered the recipes in Super Simple Homemade Pasta.
Author: Arthur P. Riley
Publisher: Nova Publishers
ISBN: 9781594549571
Category : Political Science
Languages : en
Pages : 192
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Book Description
This book examines in detail food policy, control and research.
Author: Adelaide Manuela da Costa Duarte
Publisher: Imprensa da Universidade de Coimbra / Coimbra University Press
ISBN: 9728704933
Category :
Languages : en
Pages : 394
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Book Description
Este trabalho resulta de uma investigação em Museologia e Património Cultural sobre a concetualização do Museu Nacional da Ciência e da Técnica (1971-1976). Pretende-se dar a conhecer o contexto em que emerge o Museu, as suas influências, a sua estrutura, a sua projeção e dificuldade de reconhecimento no seio da comunidade museológica. Este Museu foi pensado e construído por Mário Silva, eminente físico conimbricense, que se doutorou com a Nobel Madame Marie Curie, no início do século XX. O único Museu nacional dedicado à ciência e à tecnologia, classificado na chamada “primeira geração”, foi impulsionado sob a égide do então Ministro da Educação Nacional, o Prof. Veiga Simão, em tempo marcelista. Na época, Mário Silva e os seus colaboradores estudaram os melhores exemplos da museologia das ciências e das técnicas para desenharem um projeto ambicioso e atualizado. Percorre-se desde o Musée des Arts et Métiers parisiense ao Exploratorium de São Francisco para se conhecer os seus contributos na evolução da museologia e a sua influência no projeto português. A instalação condigna da sede do Museu, a ideia de instituto, de museu nacional, de descentralização, de rede guiaram as preocupações daquele mentor e nem sempre foram compreendidas ou levadas a bom termo. Merece destaque a atividade expositiva, logo desde 1973, constituindo a face visível do Museu. Na formação do “recheio” ou coleção, impressiona a pretensão de inventariar todo o material existente em estabelecimentos oficiais de ensino.
Author: Ron Kill
Publisher: John Wiley & Sons
ISBN: 0470999365
Category : Technology & Engineering
Languages : en
Pages : 288
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Book Description
Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.
Author: Marney Pascoli Cereda
Publisher: Elsevier
ISBN: 0323908438
Category : Technology & Engineering
Languages : en
Pages : 407
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Book Description
Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book presents starch extraction and its food and non-food uses, using large and small industrial processes. The methods and equipment of these technologies are analyzed in detail, so that it is easy to be understood by a diverse public, increasing the visibility of the great potential of use of starchy tubers, rhizomes and roots, and improving processing options. Specifically in processing cassava, which is the only cultivation done on a commercial scale in South America, it is possible to extract starch in industries equipped with equipment, comparable to that of China, Thailand and Vietnam. This title also explores the extraction of smaller starches, such as canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders. Edited by a team of experts with a solid background on starch extraction research, the books are aimed at all those involved in research and development, new technological processes, quality control and legislation in the field of starch. - Includes information on modified starches, considered the most valued products in the commercial starch portfolio - Thoroughly explores small extractors of canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders - Describes the small, cassava starch fermentation companies that are found in almost all South American countries
