Pdf ebook: On Food and Cooking

Pdf download ebook On Food and Cooking

Summary: A kitchen classic for over 35 years, and hailed by Time magazine as \"a minor masterpiece\" when it first appeared in 1984, On Food and Cooking is the bibl

  • Author :
  • Publisher: Simon and Schuster
  • ISBN: 1416556370
  • Genre: Cooking
  • Number of Pages: 896
  • Language: English
  • Views: 1323
  • Downloads: 1323
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Description: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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.


Pdf ebook: Keys to Good Cooking

Pdf download ebook Keys to Good Cooking

Summary: A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into imm

  • Author : Harold McGee
  • Publisher: Appetite by Random House
  • ISBN: 0449015998
  • Genre: Cooking
  • Number of Pages: 576
  • Language: English
  • Views: 1473
  • Downloads: 1473
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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.


Pdf ebook: The Making of a Chef

Pdf download ebook The Making of a Chef

Summary: "Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Re

  • Author : Michael Ruhlman
  • Publisher: Holt Paperbacks
  • ISBN: 0805095748
  • Genre: Biography & Autobiography
  • Number of Pages: 336
  • Language: English
  • Views: 588
  • Downloads: 588
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Description: "Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.


Pdf ebook: Nose Dive

Pdf download ebook Nose Dive

Summary: The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides

  • Author : Harold McGee
  • Publisher: Appetite by Random House
  • ISBN: 0147529751
  • Genre: Cooking
  • Number of Pages: 544
  • Language: English
  • Views: 1194
  • Downloads: 1194
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Description: The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking. From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.


Pdf ebook: Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Pdf download ebook Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Summary: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary cre

  • Author : Michael Brenner,Pia Sörensen,David Weitz
  • Publisher: W. W. Norton & Company
  • ISBN: 0393634930
  • Genre: Science
  • Number of Pages: 320
  • Language: English
  • Views: 837
  • Downloads: 837
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Description: Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.


Pdf ebook: Ideas in Food

Pdf download ebook Ideas in Food

Summary: Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in t

  • Author : Aki Kamozawa,H. Alexander Talbot
  • Publisher: Clarkson Potter
  • ISBN: 030771974X
  • Genre: Cooking
  • Number of Pages: 320
  • Language: English
  • Views: 453
  • Downloads: 453
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Description: Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.


Pdf ebook: The Cookbook Library

Pdf download ebook The Cookbook Library

Summary: This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and h

  • Author : Anne Willan,Mark Cherniavsky
  • Publisher: Univ of California Press
  • ISBN: 0520244001
  • Genre: Cooking
  • Number of Pages: 344
  • Language: English
  • Views: 941
  • Downloads: 941
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Description: This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragoûts of Louis XIV’s court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne Willan’s and her husband Mark Cherniavsky’s antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.


Pdf ebook: The Science of Cooking

Pdf download ebook The Science of Cooking

Summary: Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies

  • Author : Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
  • Publisher: John Wiley & Sons
  • ISBN: 1119210321
  • Genre: Science
  • Number of Pages: 544
  • Language: English
  • Views: 827
  • Downloads: 827
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Description: Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.


Pdf ebook: BakeWise

Pdf download ebook BakeWise

Summary: The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food scien

  • Author : Shirley O. Corriher
  • Publisher: Simon and Schuster
  • ISBN: 1416560831
  • Genre: Cooking
  • Number of Pages: 544
  • Language: English
  • Views: 344
  • Downloads: 344
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Description: The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts such as the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. Beginners can cook from BakeWise to learn exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing pastries from the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream; flourless fruit soufflés; chocolate crinkle cookies with gooey, fudgy centers; huge popovers; famed biscuits. But this book belongs on every baker's shelf.


Pdf ebook: Salt, Fat, Acid, Heat

Pdf download ebook Salt, Fat, Acid, Heat

Summary: Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named

  • Author : Samin Nosrat
  • Publisher: Simon and Schuster
  • ISBN: 1476753857
  • Genre: Cooking
  • Number of Pages: 480
  • Language: English
  • Views: 1774
  • Downloads: 1774
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Description: Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.


Pdf ebook: Molecular Gastronomy

Pdf download ebook Molecular Gastronomy

Summary: “Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instr

  • Author : Hervé This
  • Publisher: Columbia University Press
  • ISBN: 0231508077
  • Genre: Technology & Engineering
  • Number of Pages: 393
  • Language: English
  • Views: 1774
  • Downloads: 1774
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Description: “Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. “A captivating little book.”—Economist “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur “Will broaden the way you think about food.”—The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef


Pdf ebook: The Science of Cooking

Pdf download ebook The Science of Cooking

Summary: Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step

  • Author : Stuart Farrimond
  • Publisher: Penguin
  • ISBN: 1465470794
  • Genre: Cooking
  • Number of Pages: 256
  • Language: English
  • Views: 814
  • Downloads: 814
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Description: Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.


Pdf ebook: Science in the Kitchen and the Art of Eating Well

Pdf download ebook Science in the Kitchen and the Art of Eating Well

Summary: First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbo

  • Author : Pellegrino Artusi
  • Publisher: University of Toronto Press
  • ISBN: 1442690968
  • Genre: Cooking
  • Number of Pages: 653
  • Language: English
  • Views: 1034
  • Downloads: 1034
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Description: First published in 1891, Pellegrino Artusi's La scienza in cucina e l'arte di mangier bene has come to be recognized as the most significant Italian cookbook of modern times. It was reprinted thirteen times and had sold more than 52,000 copies in the years before Artusi's death in 1910, with the number of recipes growing from 475 to 790. And while this figure has not changed, the book has consistently remained in print. Although Artusi was himself of the upper classes and it was doubtful he had ever touched a kitchen utensil or lit a fire under a pot, he wrote the book not for professional chefs, as was the nineteenth-century custom, but for middle-class family cooks: housewives and their domestic helpers. His tone is that of a friendly advisor – humorous and nonchalant. He indulges in witty anecdotes about many of the recipes, describing his experiences and the historical relevance of particular dishes. Artusi's masterpiece is not merely a popular cookbook; it is a landmark work in Italian culture. This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and politics. The illustrations are by the noted Italian artist Giuliano Della Casa.


Pdf ebook: The Food Lab: Better Home Cooking Through Science

Pdf download ebook The Food Lab: Better Home Cooking Through Science

Summary: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no mat

  • Author : J. Kenji López-Alt
  • Publisher: W. W. Norton & Company
  • ISBN: 0393249867
  • Genre: Cooking
  • Number of Pages: 960
  • Language: English
  • Views: 1377
  • Downloads: 1377
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Description: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.


Pdf ebook: I'm Just Here for the Food: Version 2.0

Pdf download ebook I'm Just Here for the Food: Version 2.0

Summary: Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network’s most popular programs

  • Author : Alton Brown
  • Publisher: Abrams
  • ISBN: 1613120443
  • Genre: Cooking
  • Number of Pages: 324
  • Language: English
  • Views: 1560
  • Downloads: 1560
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Description: Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network’s most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I’m Just Here For the Food became one of the bestselling cookbooks of the year—and received the James Beard Foundation/KitchenAid Book Award as best reference book. This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I’m Just Here For the Food: The Director’s Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnet—along with everything that made the original a classic instruction manual for the kitchen. Each of the book’s 15 sections is a module on a given cooking method—from pan searing to pressure cooking, stewing to steaming—with a “master” recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.


Pdf ebook: Bones

Pdf download ebook Bones

Summary: Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when g

  • Author : Jennifer McLagan
  • Publisher: Harper Collins
  • ISBN: 006203961X
  • Genre: Cooking
  • Number of Pages: 272
  • Language: English
  • Views: 1885
  • Downloads: 1885
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Description: Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.


Pdf ebook: Well Seasoned

Pdf download ebook Well Seasoned

Summary: NATIONAL BESTSELLER Beloved home cook, television star, and bestselling author Mary Berg is back with 100 seasonal recipes to inspire your year and delight

  • Author : Mary Berg
  • Publisher: Appetite by Random House
  • ISBN: 0147531276
  • Genre: Cooking
  • Number of Pages: 272
  • Language: English
  • Views: 726
  • Downloads: 726
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Description: NATIONAL BESTSELLER Beloved home cook, television star, and bestselling author Mary Berg is back with 100 seasonal recipes to inspire your year and delight your palate. For Mary, cooking meals to enjoy with family is a constant source of joy, no matter the day or time of year. But as for what those meals include? Well, that’s what makes it fun. As the seasons change, so does the food Mary craves and cooks. Sometimes it’s based on what’s available at the farmers’ market, other times it’s based on the weather or how she feels on a particular day. Well Seasoned is a cookbook to celebrate friends and family, giving readers a peek into how Mary cooks over the course of a year. • SPRING is Crisp, Light, and Lively with Green Risotto, White Wine Coq au Vin, and Pistachio Sponge Cakes with Matcha Cream • SUMMER is Bright, Fresh, and Classic with Cottage Pancakes, Grilled Summer Squash Pizza, and Neapolitan Ice Cream Cake • AUTUMN is Cozy, Hearty, and Nostalgic with Baked Meatballs with Pesto and Ricotta, Curried Shrimp Orzo, and Pumpkin Pecan Pudding • WINTER is Rich, Savory, and Celebratory with Everything Bagel Drop Biscuits, Roasted Fennel and Beet Salad, and Eggnog Basque Cheesecake The recipes in this book range from easy weeknight meals to more elaborate weekend feasts, but all of them share Mary’s simple instructions and warm style. With Mary’s guidance and encouragement, you’ll find beautiful recipes to nourish yourself and your family all year long.


Pdf ebook: On Boards

Pdf download ebook On Boards

Summary: 100,000+ COPIES SOLD! TURN SIMPLE FOODS INTO BEAUTIFUL BOARDS WITH MORE THAN 100 EASY RECIPES AND IDEAS. Sharing food on boards is the perfect way to enter

  • Author : Lisa Dawn Bolton
  • Publisher: Appetite by Random House
  • ISBN: 0147531152
  • Genre: Cooking
  • Number of Pages: 192
  • Language: English
  • Views: 1747
  • Downloads: 1747
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Description: 100,000+ COPIES SOLD! TURN SIMPLE FOODS INTO BEAUTIFUL BOARDS WITH MORE THAN 100 EASY RECIPES AND IDEAS. Sharing food on boards is the perfect way to entertain family and friends. With minimum effort and maximum impact you can casually host in style, while focusing on spending time together, rather than being stuck in the kitchen. No cooking skills are required to make these boards (and you!) shine! In On Boards, food stylist Lisa Bolton has put together 50 ideas for instantly approachable boards, all with effortless entertaining in mind, as well as 52 recipes for delectable savory and sweet additions like Beet Hummus, Bourbon Bacon Jam, Mashed Potato Dip and Chocolate Salami. The boards can be pulled together in very little time, and each includes presentation and styling tips to impress your guests. Any assortment of food can be pulled into a beautiful board, so you will be able transform whatever is in your fridge and pantry when unexpected guests arrive! With chapters on Everyday Boards, Holiday & Special Occasion Boards, Seasonal Boards and Around the World Boards, you will find inspiration for every gathering. Whether you are looking for a breakfast or brunch board; a board for Christmas Day, Superbowl Sunday or New Year's Eve; a huge celebration or a cozy date night for two, it is included in this collection of gorgeously curated boards. On Boards is the gift people give again and again--perfect for those who love to entertain, but not the stress that goes with it!


Pdf ebook: Sheet Pan Everything

Pdf download ebook Sheet Pan Everything

Summary: NATIONAL BESTSELLER The simplest way to get a no-fuss delicious dinner on the table? The sheet pan! In the latest cookbook from Ricardo and team, you will

  • Author : Ricardo Larrivee
  • Publisher: Appetite by Random House
  • ISBN: 0525610529
  • Genre: Cooking
  • Number of Pages: 216
  • Language: English
  • Views: 622
  • Downloads: 622
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Description: NATIONAL BESTSELLER The simplest way to get a no-fuss delicious dinner on the table? The sheet pan! In the latest cookbook from Ricardo and team, you will find fuss-free, one-pan recipes the whole family will enjoy. Worried about what to make for dinner after a long busy workday? Take the stress out of cooking with these one-pan recipes! Lacking inspiration for flavorful meals the whole family will enjoy? Let the sheet pan will be the hero of your every meal! Love cooking, but hate cleaning up? Sheet pan meals are easy to make, and even easier to clean up! In this simple, beautiful, well-balanced cookbook, you will find more than 75 easy-to-follow recipes that are ready in a snap. Sheet Pan Everything has recipes that the whole family will enjoy, as well as strategies for how to plan your family's meals for the week. Inside are delicious recipes for any gathering, like Chicken Wings and Cauliflower with Honey-Mustard Sauce; Cheesesteak Subs; Parmesan-crusted Pork Chops; Cauliflower Tacos; Cheddar, Bacon and Baguette Strata; Beet, Chickpea and Pomegranate salad; Sheet Pan Raclette; Frangipane and Pear Tart; and Giant Ice Cream Sandwich. With recipes for weeknights, brunch, snacks, sweets, and entertaining, Sheet Pan Everything will inspire you with whole new ways to use your sheet pan!


Pdf ebook: Beyond the North Wind

Pdf download ebook Beyond the North Wind

Summary: 100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscove

  • Author : Darra Goldstein
  • Publisher: Ten Speed Press
  • ISBN: 0399580409
  • Genre: Cooking
  • Number of Pages: 320
  • Language: English
  • Views: 606
  • Downloads: 606
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Description: 100 traditional yet surprisingly modern recipes from the far northern corners of Russia, featuring ingredients and dishes that young Russians are rediscovering as part of their heritage. IACP AWARD FINALIST • LONGLISTED FOR THE ART OF EATING PRIZE • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE WASHINGTON POST AND FORBES “A necessary resource for food writers and for eaters, a fascinating read and good excuse to make fermented oatmeal.”—Bon Appétit Russian cookbooks tend to focus on the food that was imported from France in the nineteenth century or the impoverished food of the Soviet era. Beyond the North Wind explores the true heart of Russian food, a cuisine that celebrates whole grains, preserved and fermented foods, and straightforward but robust flavors. Recipes for a dazzling array of pickles and preserves, infused vodkas, homemade dairy products such as farmers cheese and cultured butter, puff pastry hand pies stuffed with mushrooms and fish, and seasonal vegetable soups showcase Russian foods that are organic and honest--many of them old dishes that feel new again in their elegant minimalism. Despite the country's harsh climate, this surprisingly sophisticated cuisine has an incredible depth of flavor to offer in dishes like Braised Cod with Horseradish, Roast Lamb with Kasha, Black Currant Cheesecake, and so many more. This home-style cookbook with a strong sense of place and evocative storytelling brings to life a rarely seen portrait of Russia, its people, and its palate—with 100 recipes, gorgeous photography, and essays on the little-known culinary history of this fascinating and wild part of the world.


Pdf ebook: Kitchen Hacks

Pdf download ebook Kitchen Hacks

Summary: Innovative solutions to everyday cooking challenges from our team of test kitchen MacGyvers—the test cooks at Cook’s Illustrated magazine A kitchen hac

  • Author : America's Test Kitchen
  • Publisher: America\'s Test Kitchen
  • ISBN: 1940352312
  • Genre: Cooking
  • Number of Pages: 368
  • Language: English
  • Views: 1853
  • Downloads: 1853
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Description: Innovative solutions to everyday cooking challenges from our team of test kitchen MacGyvers—the test cooks at Cook’s Illustrated magazine A kitchen hack is an unusual, easier, and/or better way of performing a task that often saves money and time or improves the quality of the outcome. In this wacky but eminently useful collection of kitchen hacks, you will learn how to outsmart tricky tasks and face down kitchen challenges (big and small) with innovative and clever ideas from Quick Tips, the most popular feature in Cook’s Illustrated magazine (900,000 circulation). Kitchen Hacks is a beautifully designed guidebook to hacking your kitchen . . . and beyond! From the Trade Paperback edition.


Pdf ebook: The Flavor Bible

Pdf download ebook The Flavor Bible

Summary: The timeless guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The F

  • Author : Andrew Dornenburg,Karen Page
  • Publisher: Little, Brown
  • ISBN: 0316039845
  • Genre: Cooking
  • Number of Pages: 392
  • Language: English
  • Views: 1162
  • Downloads: 1162
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Description: The timeless guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that will inspire the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves no to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated restaurants as A Voce, Babbo, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, Moto, and the Trellis. You'll learn to: explore the individual roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through the layering of specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more flavor inspiration, look for The Vegetarian Flavor Bible


Pdf ebook: Ratio

Pdf download ebook Ratio

Summary: Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ra

  • Author : Michael Ruhlman
  • Publisher: Simon and Schuster
  • ISBN: 1416566120
  • Genre: Cooking
  • Number of Pages: 272
  • Language: English
  • Views: 564
  • Downloads: 564
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Description: Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is—and it makes the cooking easier and more satisfying than ever.


Pdf ebook: Master of the Grill

Pdf download ebook Master of the Grill

Summary: Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, sea

  • Author : America's Test Kitchen
  • Publisher: America\'s Test Kitchen
  • ISBN: 1940352568
  • Genre: Cooking
  • Number of Pages: 496
  • Language: English
  • Views: 829
  • Downloads: 829
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Description: Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks. From the Trade Paperback edition.


Pdf ebook: The Cook's Oracle

Pdf download ebook The Cook's Oracle

Summary: Care for a bit of Colcannon? Craving some Winter Hotch-Potch? Wishing for Wow-Wow Sauce? This newly released edition of The Cook's Oracle is an exact repli

  • Author : Kitchiner
  • Publisher: Cosimo, Inc.
  • ISBN: 1596058196
  • Genre: Cooking
  • Number of Pages: 68
  • Language: English
  • Views: 1708
  • Downloads: 1708
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Description: Care for a bit of Colcannon? Craving some Winter Hotch-Potch? Wishing for Wow-Wow Sauce? This newly released edition of The Cook's Oracle is an exact replica of Dr. Kitchiner's original book first published in 1829. A bestseller in its day, Kitchiner's fundamentals of 19th-century cookery cover the gamut from meat & fish to gravies & sauces to puddings & pies, including many of his favorite "receipts."Interestingly enough, he toured with a moveable taste cabinet; a folding cupboard stocked his unique mustards and sauces. And, unlike most food writers of the era, he whipped up the recipes himself, carried out the dreaded after-dinner clean up, and did all his own housework! A marvelous culinary artifact of 19th-century cookery, this book is certain to delight both social historians and food-lovers alike.A household name during the 19th-century, WILLIAM KITCHINER, M.D. (1775-1827) was an optician, inventor of telescopes, amateur musician and exceptional cook. His other works include: The Invalid's Oracle, The Housekeeper's Ledger, The Traveller's Oracle, and The Art of Invigorating and Prolonging Life.


Pdf ebook: The America's Test Kitchen Quick Family Cookbook

Pdf download ebook The America's Test Kitchen Quick Family Cookbook

Summary: Deliver on flavor, save on time, with this family-friendly cookbook. This latest addition to our bestselling ring-bound cookbook series revolutionizes quic

  • Author : America's Test Kitchen
  • Publisher: America\'s Test Kitchen
  • ISBN: 1936493373
  • Genre: Cooking
  • Number of Pages: 464
  • Language: English
  • Views: 1519
  • Downloads: 1519
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Description: Deliver on flavor, save on time, with this family-friendly cookbook. This latest addition to our bestselling ring-bound cookbook series revolutionizes quick cooking with more than 750 recipes that can be ready in 45 minutes or less. Most of the recipes require only a handful of ingredients, and clever strategies plus convenience products turn typically time consuming recipes like Easiest-Ever Chicken Pot Pie, Quick Beef Stew and Spinach Lasagna into busy night dinner options. We also provide fast appetizer, brunch, and dessert recipes such as Easy Melted Brie with Honey and Herbs, 25-Minute Egg Roulade with Spinach and Gruyere, and 45-Minute Lazy Man's Tiramisu. Super-fast recipes (ready in 25 minutes or less) include Tomato Florentine Tortellini Soup and Seared Scallops with Lemon, Peas, and Orzo. This comprehensive cookbook answers the age-old question "What's for dinner?" with hundreds of innovative, flavorful, and fast dishes sure to become repeat recipe requests in your house.


Pdf ebook: 100 Techniques

Pdf download ebook 100 Techniques

Summary: The Absolute Best Way to Do Almost Anything in the Kitchen The first book on technique from America's Test Kitchen showcases 100 groundbreaking techniques

  • Author : America's Test Kitchen
  • Publisher: America\'s Test Kitchen
  • ISBN: 1948703165
  • Genre: Cooking
  • Number of Pages: 448
  • Language: English
  • Views: 1087
  • Downloads: 1087
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Description: The Absolute Best Way to Do Almost Anything in the Kitchen The first book on technique from America's Test Kitchen showcases 100 groundbreaking techniques that will transform your cooking life, paired with more than 200 creative, modern recipes that put the techniques into real-world, home-kitchen practice. From making the most tender burger patties to grill-roasting a leg of lamb, from making pan sauces for cutlets to simmering homemade duck confit, from griddling the fluffiest pancakes to tempering chocolate, making caramel, and baking French pastry, the test cooks of ATK shine their spotlight on simpler, smarter, foolproof strategies. The first section, Essentials Every Home Cook Should Know, covers core techniques. Learn why it's crucial to season with salt properly before and during cooking for the best Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp. Cook any piece of salmon to silky perfection through our high-low roasting technique. The middle section, Techniques You Didn't Know You Couldn't Live Without, includes techniques we developed from an unexpected angle of discovery. Bake crusty, golden, bubbly-topped pizza by using a skillet. Fry easy, restaurant-quality homemade French fries by starting the potatoes in room-temperature oil. The final section, The Bucket List, gives you the know-how to make dreamed-about projects come true. Barbecue true Texas beef ribs in a standard kettle grill. Cure your own bacon or gravlax in your refrigerator. Bake, assemble, and decorate a show-stopping layer cake for any special occasion.


Pdf ebook: Oxford Symposium on Food & Cookery, 1984 & 1985

Pdf download ebook Oxford Symposium on Food & Cookery, 1984 & 1985

Summary:

  • Author : Tom Jaine
  • Publisher: Oxford Symposium
  • ISBN: 0907325335
  • Genre: Cookery
  • Number of Pages: 187
  • Language: English
  • Views: 1768
  • Downloads: 1768
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Description:


Pdf ebook: The Apprentice

Pdf download ebook The Apprentice

Summary: In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an e

  • Author : Jacques Pépin
  • Publisher: Houghton Mifflin Harcourt
  • ISBN: 0547346549
  • Genre: Biography & Autobiography
  • Number of Pages: 336
  • Language: English
  • Views: 583
  • Downloads: 583
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Description: In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award–winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. We see young Jacques as a homesick six-year-old boy in war-ravaged France, working on a farm in exchange for food, dodging bombs, and bearing witness as German soldiers capture his father, a fighter in the Resistance. Soon Jacques is caught up in the hurly-burly action of his mother's café, where he proves a natural. He endures a literal trial by fire and works his way up the ladder in the feudal system of France's most famous restaurant, finally becoming Charles de Gaulle's personal chef, watching the world being refashioned from the other side of the kitchen door. When he comes to America, Jacques immediately falls in with a small group of as-yet-unknown food lovers, including Craig Claiborne, James Beard, and Julia Child, whose adventures redefine American food. Through it all, Jacques proves himself to be a master of the American art of reinvention: earning a graduate degree from Columbia University, turning down a job as John F. Kennedy's chef to work at Howard Johnson's, and, after a near-fatal car accident, switching careers once again to become a charismatic leader in the revolution that changed the way Americans approached food. Included as well are approximately forty all-time favorite recipes created during the course of a career spanning nearly half a century, from his mother's utterly simple cheese soufflé to his wife's pork ribs and red beans. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.


Pdf ebook: Cooking with the Wolfman

Pdf download ebook Cooking with the Wolfman

Summary: While there were major variations from region to region and from season to season, in general, the traditional diets of Indigenous peoples of North America

  • Author : David Wolfman,Marlene Finn
  • Publisher: Douglas & McIntyre
  • ISBN: 1771621648
  • Genre: Cooking
  • Number of Pages: 463
  • Language: English
  • Views: 1677
  • Downloads: 1677
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Description: While there were major variations from region to region and from season to season, in general, the traditional diets of Indigenous peoples of North America were remarkably healthy--high in protein and nutrients, low in salt, sugar and nearly without refined carbohydrates, featuring large and small game, waterfowl, eggs, fish and seafood, tubers, berries, tree roots, grasses, seeds and cultivated food crops. As a classically trained chef of First Nations heritage, David Wolfman has a passion for bringing these traditional food sources together with European cooking techniques. In Cooking with the Wolfman, he and his wife, Marlene, share recipes gathered from David's career as a caterer, culinary professor and host of a popular cooking show, as well as a few family favourites, like an updated version of Marlene's great-grandmother's recipe for pemmican. Covering everything from the origin of bannock to the finer points of filleting a fish, Cooking with the Wolfman is accessible to readers of every culinary skill level, with step-by-step instructions and charts covering the fundamentals of cooking, from knife handling techniques, choosing cuts of meat and making stocks and sauces to home smoking. From foodies who want to try locally foraged ingredients to Indigenous cooks looking for new ways to enjoy familiar traditional foods, David Wolfman's easy-to-follow recipes make Indigenous Fusion available to everyone. With over one hundred recipes including Buffalo Egg Rolls with Mango Strawberry Dip, Buttery Bourbon Hot-Smoked Oysters, Slow-Cooked Ginger Caribou Shanks, and Blackened Sea Scallops with Cream of Pumpkin as well as beautiful colour photographs, Cooking with the Wolfman will inspire readers to bring more traditional foods into their kitchens.


Pdf ebook: A History of Cookbooks

Pdf download ebook A History of Cookbooks

Summary: A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture begi

  • Author : Henry Notaker
  • Publisher: Univ of California Press
  • ISBN: 0520967283
  • Genre: Cooking
  • Number of Pages: 368
  • Language: English
  • Views: 722
  • Downloads: 722
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Description: A History of Cookbooks provides a sweeping literary and historical overview of the cookbook genre, exploring its development as a part of food culture beginning in the Late Middle Ages. Studying cookbooks from various Western cultures and languages, Henry Notaker traces the transformation of recipes from brief notes with ingredients into detailed recipes with a specific structure, grammar, and vocabulary. In addition, he reveals that cookbooks go far beyond offering recipes: they tell us a great deal about nutrition, morals, manners, history, and menus while often providing entertaining reflections and commentaries. This innovative book demonstrates that cookbooks represent an interesting and important branch of nonfiction literature.


Pdf ebook: Catching Fire

Pdf download ebook Catching Fire

Summary: The groundbreaking theory of how fire and food drove the evolution of modern humans Ever since Darwin and The Descent of Man, the evolution and world-wide

  • Author : Richard Wrangham
  • Publisher: Basic Books
  • ISBN: 0786744782
  • Genre: Science
  • Number of Pages: 320
  • Language: English
  • Views: 826
  • Downloads: 826
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Description: The groundbreaking theory of how fire and food drove the evolution of modern humans Ever since Darwin and The Descent of Man, the evolution and world-wide dispersal of humans has been attributed to our intelligence and adaptability. But in Catching Fire, renowned primatologist Richard Wrangham presents a startling alternative: our evolutionary success is the result of cooking. In a groundbreaking theory of our origins, Wrangham shows that the shift from raw to cooked foods was the key factor in human evolution. Once our hominid ancestors began cooking their food, the human digestive tract shrank and the brain grew. Time once spent chewing tough raw food could be sued instead to hunt and to tend camp. Cooking became the basis for pair bonding and marriage, created the household, and even led to a sexual division of labor. In short, once our ancestors adapted to using fire, humanity began. Tracing the contemporary implications of our ancestors' diets, Catching Fire sheds new light on how we came to be the social, intelligent, and sexual species we are today. A pathbreaking new theory of human evolution, Catching Fire will provoke controversy and fascinate anyone interested in our ancient origins-or in our modern eating habits.


Pdf ebook: Under Pressure

Pdf download ebook Under Pressure

Summary: 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

  • Author : Thomas Keller
  • Publisher: Artisan Books
  • ISBN: 1579657575
  • Genre: Cooking
  • Number of Pages: 295
  • Language: English
  • Views: 1621
  • Downloads: 1621
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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.


Pdf ebook: The Flavor Equation

Pdf download ebook The Flavor Equation

Summary: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Fra

  • Author : Nik Sharma
  • Publisher: Chronicle Books
  • ISBN: 145218285X
  • Genre: Cooking
  • Number of Pages: 352
  • Language: English
  • Views: 820
  • Downloads: 820
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Description: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.


Pdf ebook: Life Is What You Bake It

Pdf download ebook Life Is What You Bake It

Summary: The winner of The Great American Baking Show shares her story of personal growth and more than 100 delicious recipes. NAMED ONE OF THE BEST COOKBOOKS OF TH

  • Author : Vallery Lomas
  • Publisher: Clarkson Potter
  • ISBN: 0593137698
  • Genre: Cooking
  • Number of Pages: 272
  • Language: English
  • Views: 606
  • Downloads: 606
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Description: The winner of The Great American Baking Show shares her story of personal growth and more than 100 delicious recipes. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT AND TASTE OF HOME • “As much about a collection of recipes that makes your mouth water and tugs at your heart with food memories as it is about the chronicles and life lessons of a true comeback kid.”—Carla Hall Popular baking personality and lawyer turned baker Vallery Lomas was ecstatic when she learned she won the third season of The Great American Baking Show. However, her win was never seen by the world—Vallery’s season was pulled after just a few episodes when one of the judges became a focal point in a Me Too accusation. Rather than throwing in her whisk and lamenting all of the missed opportunities she hoped to receive (Book deal! Product endorsements! TV show!), she held her head high and hustled—which resulted in her getting press coverage everywhere from CNN to People magazine. Now, Vallery debuts her first baking book. With 100 recipes for everything from Apple Cider Fritters to Lemon-Honey Madeleines and Crawfish Hand Pies to her Grandma’s Million Dollar Cake. Vallery shares heirloom family recipes from her native Louisiana, time spent in Paris, The Great American Baking Show, and of course sweets and breads inspired by her adopted hometown, New York City. Vallery’s “when life gives you lemons, make lemon curd” philosophy will empower legions of bakers and fans to find their inner warrior and bake their best life. “Life Is What You Bake It is not only a collection of recipes but also an empowering book that shows us there’s often more possible than we can even imagine.”—Julia Turshen, bestselling author of Simply Julia, host of Keep Calm and Cook On podcast, and founder of Equity at the Table


Pdf ebook: The Science Delusion

Pdf download ebook The Science Delusion

Summary: One of our most brilliant social critics—author of the bestselling The Middle Mind—presents a scathing critique of the “delusions” of science along

  • Author : Curtis White
  • Publisher: Melville House
  • ISBN: 1612192017
  • Genre: Philosophy
  • Number of Pages: 256
  • Language: English
  • Views: 1987
  • Downloads: 1987
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Description: One of our most brilliant social critics—author of the bestselling The Middle Mind—presents a scathing critique of the “delusions” of science alongside a rousing defense of the tradition of Romanticism and the “big” questions. With the rise of religion critics such as Richard Dawkins, and of pseudo-science advocates such as Malcolm Gladwell and Jonah Lehrer, you’re likely to become a subject of ridicule if you wonder “Why is there something instead of nothing?” or “What is our purpose on earth?” Instead, at universities around the world, and in the general cultural milieu, we’re all being taught that science can resolve all questions without the help of philosophy, politics, or the humanities. In short, the rich philosophical debates of the 19th century have been nearly totally abandoned, argues critic Curtis White. An atheist himself, White nonetheless calls this new turn “scientism”—and fears what it will do to our culture if allowed to flourish without challenge. In fact, in “scientism” White sees a new religion with many unexamined assumptions. In this brilliant multi-part critique, he aims at a TED talk by a distinguished neuroscientist in which we are told that human thought is merely the product of our “connectome,” a map of neural connections in the brain that is yet to be fully understood. . . . He whips a widely respected physicist who argues that our new understanding of the origins of the universe obviates any philosophical inquiry . . . and ends with a learned defense of the tradition of Romanticism, which White believes our technology and science-obsessed world desperately needs to rediscover. It’s the only way, he argues, that we can see our world clearly. . . and change it.


Pdf ebook: The Best Cook in the World

Pdf download ebook The Best Cook in the World

Summary: NEW YORK TIMES BESTSELLER • Part cookbook, part memoir, these “rollicking, poignant, sometimes hilarious tales” (USA Today) are the Pulitzer Prize-wi

  • Author : Rick Bragg
  • Publisher: Vintage
  • ISBN: 0525520287
  • Genre: Biography & Autobiography
  • Number of Pages: 512
  • Language: English
  • Views: 1284
  • Downloads: 1284
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Description: NEW YORK TIMES BESTSELLER • Part cookbook, part memoir, these “rollicking, poignant, sometimes hilarious tales” (USA Today) are the Pulitzer Prize-winner’s loving tribute to the South, his family and, especially, to his extraordinary mother. Here are irresistible stories and recipes from across generations. They come, skillet by skillet, from Bragg’s ancestors, from feasts and near famine, from funerals and celebrations, and from a thousand tales of family lore as rich and as sumptuous as the dishes they inspired. Deeply personal and unfailingly mouthwatering, The Best Cook in the World is a book to be savored.


Pdf ebook: The Hidden Beauty of Seeds & Fruits

Pdf download ebook The Hidden Beauty of Seeds & Fruits

Summary: A highly original collection of high magnification photographs that unlock the hidden beauty of seeds and fruit, from the author of Microsculpture The Hidd

  • Author : Levon Biss
  • Publisher: Abrams
  • ISBN: 1647003717
  • Genre: Photography
  • Number of Pages: 144
  • Language: English
  • Views: 918
  • Downloads: 918
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Description: A highly original collection of high magnification photographs that unlock the hidden beauty of seeds and fruit, from the author of Microsculpture The Hidden Beauty of Seeds & Fruits is a photographic study that celebrates the wonders of nature and science in mind-blowing magnification. Levon Biss’ striking photography captures the breathtaking and beautiful details of the world of carpology, the study of seeds and fruits. Each picture reveals minute features and textures that are normally invisible to the naked eye, providing the audience with an insight into strange and often bizarre adaptations that have evolved over thousands of years. After spending months searching through the carpological collection at the Royal Botanic Garden Edinburgh, Biss selected over a hundred striking samples to be featured in this book. Captioned with scientific text that provides the backstory for each specimen, The Hidden Beauty of Seeds & Fruits is guaranteed to amaze, entertain, and educate.


Pdf ebook: The Professional Chef, 9th Edition

Pdf download ebook The Professional Chef, 9th Edition

Summary: The Professional Chef, a title among the best-selling titles in Wiley's cooking program, reflects the way that people cook in the kitchen today, with the b

  • Author : The Culinary Institute of America
  • Publisher: Wiley Global Education
  • ISBN: 1118692438
  • Genre: Cooking
  • Number of Pages: 1232
  • Language: English
  • Views: 674
  • Downloads: 674
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Description: The Professional Chef, a title among the best-selling titles in Wiley's cooking program, reflects the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. Plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts are additionally outlined. In this new edition, information on global cuisines will be integrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.


Pdf ebook: How To Read A French Fry

Pdf download ebook How To Read A French Fry

Summary: Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why d

  • Author : Russ Parsons
  • Publisher: HarperCollins
  • ISBN: 0547346255
  • Genre: Cooking
  • Number of Pages: 320
  • Language: English
  • Views: 1343
  • Downloads: 1343
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Description: Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that’s really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don’t potatoes fried in fresh oil ever brown completely, no matter how long they're cooked? “Cooking is full of questions that science can help you answer, questions that can make you a better cook,” writes the award-winning Los Angeles Times food editor, Russ Parsons. In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You’ll learn why soaking beans can’t offset their gaseous effects, why green vegetables shouldn’t be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, and which piecrust is foolproof for a beginner. Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.