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Author: Glynn Christian
Publisher: Grub Street Publishers
ISBN: 1909166901
Category : Cooking
Languages : en
Pages : 969
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Book Description
Gourmand World Cookbook Award winner: An “elegantly written, amusing and engaging” reference for chefs (Country Living). Real Flavours is an entirely rewritten and updated third edition of Glynn Christian’s Delicatessen Food Handbook, described by Nigel Slater as “one of the only ten books you need.” It’s a handbook of specialty ingredient information, from salt and pepper through olive oil to caviar: It not only tells you what an ingredient is and what it should look and taste like, it also tells you what it goes with and how to use it. Born in New Zealand and renowned in Britain for his BBC appearances, Glynn Christian offers plenty of wit and anecdotes from a life spent traveling, cooking on TV, and writing for magazines and newspapers—in a reference book you’ll end up reading like a novel. “One of the best ever compendiums of gourmet and deli foods.” —Manchester Evening News
Author: Glynn Christian
Publisher: Grub Street Publishers
ISBN: 1909166901
Category : Cooking
Languages : en
Pages : 969
Get Book Here
Book Description
Gourmand World Cookbook Award winner: An “elegantly written, amusing and engaging” reference for chefs (Country Living). Real Flavours is an entirely rewritten and updated third edition of Glynn Christian’s Delicatessen Food Handbook, described by Nigel Slater as “one of the only ten books you need.” It’s a handbook of specialty ingredient information, from salt and pepper through olive oil to caviar: It not only tells you what an ingredient is and what it should look and taste like, it also tells you what it goes with and how to use it. Born in New Zealand and renowned in Britain for his BBC appearances, Glynn Christian offers plenty of wit and anecdotes from a life spent traveling, cooking on TV, and writing for magazines and newspapers—in a reference book you’ll end up reading like a novel. “One of the best ever compendiums of gourmet and deli foods.” —Manchester Evening News
Author: James Briscione
Publisher: Houghton Mifflin Harcourt
ISBN: 0544809963
Category : Cooking
Languages : en
Pages : 327
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Book Description
One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.
Author: Sarah E. Kemp
Publisher: John Wiley & Sons
ISBN: 1118991672
Category : Technology & Engineering
Languages : en
Pages : 748
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Book Description
A comprehensive review of the techniques and applications of descriptive analysis Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the ways in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer wants. Descriptive analysis is one of the most sophisticated, flexible and widely used tools in the field of sensory analysis. It enables objective description of the nature and magnitude of sensory characteristics for use in consumer-driven product design, manufacture and communication. Descriptive Analysis in Sensory Evaluation provides a comprehensive overview of a wide range of traditional and recently-developed descriptive techniques, including history, theory, practical considerations, statistical analysis, applications, case studies and future directions. This important reference, written by academic and industrial sensory scientist, traces the evolution of descriptive analysis, and addresses general considerations, including panel set-up, training, monitoring and performance; psychological factors relevant to assessment; and statistical analysis. Descriptive Analysis in Sensory Evaluation is a valuable resource for sensory professionals working in academia and industry, including sensory scientists, practitioners, trainers and students, and industry-based researchers in quality assurance, research and development, and marketing.
Author: Niki Segnit
Publisher: Bloomsbury Publishing
ISBN: 1526608995
Category : Cooking
Languages : en
Pages : 369
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Book Description
'Niki Segnit is definitely the reigning champion of matching ingredients' - YOTAM OTTOLENGHI 'Will inspire a new generation of home cooks, chefs and writers alike' - RUKMINI IYER _______________ The hugely anticipated follow-up to Niki Segnit's landmark global bestseller The Flavour Thesaurus In More Flavours, Niki Segnit applies her ground-breaking approach to explore 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio. There are over 800 witty and erudite entries combining recipes, tasting notes and stories to bring each ingredient to life. Together with Niki Segnit's first book, The Flavour Thesaurus, this is a modern classic of food writing and as much a bedside read as an indispensable kitchen resource. _______________ 'This gorgeous, erudite, learned book puts you in a state of permanent hunger' - ZOE WILLIAMS 'A must-have for food writers and chefs everywhere' - GEORGINA HAYDEN
Author: Ulla Gustafsson
Publisher: Routledge
ISBN: 0429759967
Category : Social Science
Languages : en
Pages : 266
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Book Description
This volume brings together contributions that provide a snapshot of current food research. What is Food? acknowledges the many dimensions of food, including its social, cultural, symbolic and sensual qualities, while also being material in that it is fundamental to our survival. The collection addresses contemporary challenges and reflects the concerns of funders and researchers working in the broad field of the sociology of food: dietary health, sustainability, food safety and food poverty. Reflecting broader academic trends, the chapters are moreover concerned with interdisciplinarity, the analysis of change, data reuse and the use of social media as data. The book includes empirical evidence from around the UK, Denmark, Sweden, Switzerland and Taiwan and addresses food both as a lens through which to examine these wider social relationships, processes and social change and as a primary subject. The contributions will be of interest to a wide range of students and researchers looking for a cutting-edge insight into how to frame and study food in areas related to the sociology of food, health, risk, poverty, sustainability and research methods.
Author: Mark Schatzker
Publisher: Simon and Schuster
ISBN: 1501116134
Category : Cooking
Languages : en
Pages : 272
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Book Description
A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.
Author: Canada. Patent Office
Publisher:
ISBN:
Category : Copyright
Languages : en
Pages : 1976
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Book Description
Author: Niki Segnit
Publisher: Bloomsbury Publishing USA
ISBN: 1639731148
Category : Cooking
Languages : en
Pages : 369
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Book Description
The plant-led follow-up to The Flavor Thesaurus, "a rich and witty and erudite collection" (Epicurious), featuring 92 essential ingredients and hundreds of flavor combinations. “After all the combinations you think you know, the ones you've never even considered will blow your mind ... Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage.”--Yotam Ottolenghi in The New York Times Magazine, on how he uses More Flavors for recipe development "[Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark Bittman With her debut cookbook, The Flavor Thesaurus, Niki Segnit taught readers that no matter whether an ingredient is “grassy” like dill, cucumber, or peas, or “floral fruity” like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her “phenomenal body of work” (Yotam Ottolenghi) to produce a new treasury of pairings-this time with plant-led ingredients. More Flavors explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice-as well as favorites like almond, avocado, garlic, lemon, and parsley from the original-then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.
Author: Real Bread Campaign
Publisher: Grub Street Cookery
ISBN: 1909166170
Category : Cooking
Languages : en
Pages : 143
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Book Description
Whether you are a professional baker, a home baker who would like to turn a hobby into a career or just someone who loves Real Bread then this handbook is for you. It contains advice, recipes and insights from some of the countryÍs most experienced bakers, millers and retailers. There are chapters on ingredients, how to make a bread starter, how to set up a community supported bakery, the bake house, equipment, courses and training and suppliers. Originally produced and published by The Real Bread Campaign, Grub Street is delighted to be adding this useful and informative book to its trade list to bring it to a wider market. The Real Bread Campaign was launched in 2009 to share the many values of real bread that have been lost in the quest for an ever-cheaper loaf. It networks to bring farmers, millers, bakers and consumers closer together to create shorter food chains and support each other in making Real Bread available in their local communities and to aid bakers and other educators to share their skills, experience, passion and knowledge with children, caterers, professional and home bakers. One of the founder members of The Real Campaign is Andrew Whitley founder of the Village Bakery, in Melmerby in the Lake District and author of the best-selling Bread Matters. Since Andrew moved on from the business in 2002, he has run a training and consultancy company Bread Matters which moved to Lamancha in Scotland in 2012, where he continues sharing with people Real Bread skills, pleasures and benefits, as well as questioning the true costs of additive-laden alternatives.
Author: Simon Anholt
Publisher: Routledge
ISBN: 0750666005
Category : Business & Economics
Languages : en
Pages : 185
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Book Description
Recently vilified as the prime dynamic driving home the breach between poor and rich nations, here the branding process is rehabilitated as a potential saviour of the economically underprivileged. Brand New Justice, now in a revised paperback edition, systematically analyses the success stories of the Top Thirteen nations, demonstrating that their wealth is based on the 'last mile' of the commercial process: buying raw materials and manufacturing cheaply in third world countries, these countries realise their lucrative profits by adding value through finishing, packaging and marketing and then selling the branded product on to the end-user at a hugely inflated price. The use of sophisticated global media techniques alongside a range of creative marketing activities are the lynchpins of this process. Applying his observations on economic history and the development and impact of global marketing, Anholt presents a cogent plan for developing nations to benefit from globalization. So long the helpless victim of capitalist trading systems, he shows that they can cross the divide and graduate from supplier nation to producer nation. Branding native produce on a global scale, making a commercial virtue out of perceived authenticity and otherness and fully capitalising on the 'last mile' benefits are key to this graduation and fundamental to forging a new global economic balance. Anholt argues with a forceful logic, but also backs his hypothesis with enticing glimpses of this process actually beginning to take place. Examining activities in India, Thailand, Russia and Africa among others, he shows the risks, challenges and pressures inherent in 'turning the tide', but above all he demonstrates the very real possibility of enlightened capitalism working as a force for good in global terms.
