The Truffle Table: Cooking with the World’s Most Exquisite Ingredient PDF Download
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Author: Sean Clover
Publisher: Field Books
ISBN:
Category : Cooking
Languages : en
Pages : 306
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Book Description
A symphony of aromas, a dance of flavors, a whisper of the earth—truffles are more than just an ingredient. They are a culinary treasure, a symbol of luxury and refinement, and a testament to the enduring power of nature. My fascination with truffles began years ago, as I embarked on a journey to understand the complex interplay of flavors and aromas that make this ingredient so captivating. From the hushed forests where they are hunted to the bustling kitchens where they are transformed into culinary masterpieces, I have been captivated by the allure of truffles. This book is a culmination of my passion, experience, and research. It is a guide for all who seek to unlock the magic of truffles in their own kitchens, to discover the secrets behind sourcing, preparing, and infusing this remarkable ingredient into their dishes. Whether you are a seasoned chef seeking inspiration or a home cook eager to explore the world of fine dining, I invite you to join me on this culinary adventure. Together, let us savor the extraordinary world of truffle cuisine.
Author: Sean Clover
Publisher: Field Books
ISBN:
Category : Cooking
Languages : en
Pages : 306
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Book Description
A symphony of aromas, a dance of flavors, a whisper of the earth—truffles are more than just an ingredient. They are a culinary treasure, a symbol of luxury and refinement, and a testament to the enduring power of nature. My fascination with truffles began years ago, as I embarked on a journey to understand the complex interplay of flavors and aromas that make this ingredient so captivating. From the hushed forests where they are hunted to the bustling kitchens where they are transformed into culinary masterpieces, I have been captivated by the allure of truffles. This book is a culmination of my passion, experience, and research. It is a guide for all who seek to unlock the magic of truffles in their own kitchens, to discover the secrets behind sourcing, preparing, and infusing this remarkable ingredient into their dishes. Whether you are a seasoned chef seeking inspiration or a home cook eager to explore the world of fine dining, I invite you to join me on this culinary adventure. Together, let us savor the extraordinary world of truffle cuisine.
Author: Robin Gill
Publisher: Bloomsbury Publishing
ISBN: 147294853X
Category : Cooking
Languages : en
Pages : 290
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Book Description
Robin Gill has revolutionised the way British food is cooked and enjoyed, with his philosophy of combining the best farm-to-table produce with those from a well-stocked larder. Charcuterie, fermenting, pickling, curing and smoking are just a few techniques included to create a healthy larder – which in turn will become your secret weapon in creating Robin's inspiring and delicious dishes, including melt-in-your-mouth vension with pear and Jerusalem artichokes or Loch Duart salmon with oyster emulsion, fennel and wakame. Each recipe is accompanied by stunning photography by Paul Winch-Furness.
Author: Michael Ruhlman
Publisher: Little, Brown
ISBN: 031625407X
Category : Cooking
Languages : en
Pages : 480
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Book Description
In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking. For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg. A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with this book. Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.
Author: DK
Publisher: Penguin
ISBN: 0756676738
Category : Cooking
Languages : en
Pages : 546
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Book Description
The ultimate 'show and tell' reference to ingredients from around the globe, The Cook's Book of Ingredients showcases fresh food and explains how to get the best out of it. Get expert information that tells you which varieties of ingredients are best, and how to buy, store, and eat them. Flavor Pairings give you a helping hand by listing complementary ingredients, and more than 250 Simple Classic key-ingredient recipes, such as Peach Melba and Pesto, complete the journey from field to plate. The Cook's Book of Ingredients stimulates readers to try new foods and more about their favorites. This is an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today.
Author: Rowan Jacobsen
Publisher: Bloomsbury Publishing USA
ISBN: 1635575206
Category : Cooking
Languages : en
Pages : 294
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Book Description
A Publishers Weekly Best Book of the Year A captivating exploration into the secretive and sensuous world of truffles, the elusive food that has captured hearts, imaginations, and palates worldwide. The scent of one freshly unearthed white truffle in Barolo was all it took to lead Rowan Jacobsen down a rabbit hole into a world of secretive hunts, misty woods, black-market deals, obsessive chefs, quixotic scientists, muddy dogs, maddening smells, and some of the most memorable meals ever created. Truffles attract dreamers, schemers, and sensualists. People spend years training dogs to find them underground. They plant forests of oaks and wait a decade for truffles to appear. They pay $6,000 a pound to possess them. They turn into quivering puddles in their presence. Why? Truffle Hound is the fascinating account of Rowan's quest to find out, a journey that would lead him from Italy to Istria, Hungary, Spain, England, and North America. Both an entertaining odyssey and a manifesto, Truffle Hound demystifies truffles-and then remystifies them, freeing them from their gilded cage and returning them to their roots as a sacred offering from the forest. It helps people understand why they respond so strongly to that crazy smell, shows them there's more to truffles than they ever imagined, and gives them all the tools they need to take their own truffle love to the next level. Deeply informed, unabashedly passionate, rakishly readable, Truffle Hound will spark America's next great culinary passion.
Author: Jaroslaw Martyniuk
Publisher: Xlibris Corporation
ISBN: 1543439063
Category : Biography & Autobiography
Languages : en
Pages : 553
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Book Description
A sweeping panorama of the author’s life from the outbreak of WWII to the fall of the Soviet Union in 1991. The narrative begins in Ukraine and ends in Paris where he coordinated the work of fty undercover interviewers engaged in unorthodox research with Soviet visitors in Western Europe, a chapter of Cold War history never revealed in such remarkable detail. The story includes the author’s narrow escape from Communism, an account of his extended family’s ordeal in the Soviet Gulag, life in post-war Bavaria, thirty years in Chicago and culminates with twelve years in France where he worked for the International Energy Agency and Radio Liberty.
Author: Christina Pirello
Publisher: Penguin
ISBN: 9781557884237
Category : Cooking
Languages : en
Pages : 324
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Book Description
Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In Christina Cooks she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals with a Mediterranean flair. A whole foods cookbook, Christina Cooks offers inventive ideas for breakfast, special occasions, and what to feed the kids. Chapters include Soups, Breakfast, Kids' Favorites, Beans, Grains, Vegetables, Beverages, and Desserts-Christina addresses popular myths about dairy and protein amongst other often misunderstood ideas about healthful eating.
Author: Christina Tosi
Publisher: Clarkson Potter
ISBN: 0451499522
Category : Cooking
Languages : en
Pages : 290
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Book Description
Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 144
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Book Description
Los Angeles magazine is a regional magazine of national stature. Our combination of award-winning feature writing, investigative reporting, service journalism, and design covers the people, lifestyle, culture, entertainment, fashion, art and architecture, and news that define Southern California. Started in the spring of 1961, Los Angeles magazine has been addressing the needs and interests of our region for 48 years. The magazine continues to be the definitive resource for an affluent population that is intensely interested in a lifestyle that is uniquely Southern Californian.
Author: Kathryn Anible
Publisher: Ulysses Press
ISBN: 1612431771
Category : Cooking
Languages : en
Pages : 112
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Book Description
Presents a collection of one hundred recipes using a variety of leafy green vegetables, with options for appetizers, soups, salads, entrees, and smoothies.
