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Author: Francois Chartier
Publisher: McClelland & Stewart
ISBN: 077102312X
Category : Cooking
Languages : en
Pages : 226
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Book Description
What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts. Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.
Author: Francois Chartier
Publisher: McClelland & Stewart
ISBN: 077102312X
Category : Cooking
Languages : en
Pages : 226
Get Book Here
Book Description
What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts. Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.
Author: Michael Moss
Publisher: Signal
ISBN: 0771057091
Category : Business & Economics
Languages : en
Pages : 461
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Book Description
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."
Author: William Grimes
Publisher: Oxford University Press
ISBN: 0195174062
Category : Cooking
Languages : en
Pages : 273
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Book Description
More than two thousand entries define a variety of words and terms related to eating and foods, describing exotic dishes, cooking techniques, ingredients, and foods.
Author: Michelle Ross
Publisher:
ISBN: 9781716677564
Category :
Languages : en
Pages : 82
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Book Description
This book holds delicious food ideas that can even be prepared by children.
Author: Mari Schuh
Publisher: Bellwether Media
ISBN: 161211301X
Category : Juvenile Nonfiction
Languages : en
Pages : 26
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Book Description
Did you know girls often have more taste buds than boys? Taste buds on your tongue let you taste foods that are salty, sweet, sour, or bitter. This book introduces how your taste buds send messages to your brain so that you can enjoy delicious foods or know if a food is too spicy or sour to eat.
Author: Martha Cheves
Publisher: Tate Publishing
ISBN: 1617773417
Category : Cooking
Languages : en
Pages : 224
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Book Description
We all have different favorite tastes. Some of us love chocolate, while others aren't fans of it. Some of us think strawberries are the greatest fruit, while some of us argue that peaches are far tastier. All these different tastes can make it hard to create a dessert that everyone will love, including the cook! But this won't be a problem anymoreMartha A. Cheves and Lillian Mort have teamed up to teach you how to Think With Your Taste Buds. It's easier than you might think to make substitutions; they'll show you how to make it work. With these friends' helpful suggestions and simple recipes, you'll be on your way to creating desserts that please many palatesand they won't take too much time! Have fun in the kitchen with Martha and Lillian as they share stories behind the recipes and their secrets, and enjoy thinking with your taste buds and making every recipe your own!
Author: Yemisi Aribisala
Publisher:
ISBN: 9781911115267
Category :
Languages : en
Pages : 357
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Book Description
Author: Naseha Karim
Publisher: Unvoiced Heart
ISBN:
Category : Fiction
Languages : en
Pages : 133
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Book Description
We humans have six emotions such as happiness, sadness, disgust, fear, surprise and anger. We all experience different emotions in different phases of life. But what these emotions exactly are? So we understand these emotions through our own life experience. The book TASTEBUDS OF LIFE will approach you to feel these emotions that are related to our daily life through the means of stories, poems , quotes and articles. The co-authors have shared their life experiences and perspective of viewing these emotions in this book . You will definitely experience the real taste of life through the book .
Author: Institute of Medicine
Publisher: National Academies Press
ISBN: 0309148057
Category : Medical
Languages : en
Pages : 506
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Book Description
Reducing the intake of sodium is an important public health goal for Americans. Since the 1970s, an array of public health interventions and national dietary guidelines has sought to reduce sodium intake. However, the U.S. population still consumes more sodium than is recommended, placing individuals at risk for diseases related to elevated blood pressure. Strategies to Reduce Sodium Intake in the United States evaluates and makes recommendations about strategies that could be implemented to reduce dietary sodium intake to levels recommended by the Dietary Guidelines for Americans. The book reviews past and ongoing efforts to reduce the sodium content of the food supply and to motivate consumers to change behavior. Based on past lessons learned, the book makes recommendations for future initiatives. It is an excellent resource for federal and state public health officials, the processed food and food service industries, health care professionals, consumer advocacy groups, and academic researchers.
Author: John Prescott
Publisher: Reaktion Books
ISBN: 1861899513
Category : Cooking
Languages : en
Pages : 210
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Book Description
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.
