The Inquisitive Cook

Author: Anne Gardiner
Publisher: Macmillan
ISBN: 9780805045413
Category : Cooking
Languages : en
Pages : 164

Book Description
In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are "cook's queries," quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable cook.

Inquisitive Cook

Author: Anne Gardiner
Publisher:
ISBN:
Category :
Languages : en
Pages :

Book Description
Presents information on the role of the principles of science in culinary preparation. Offers access to articles, an online bookstore, a question-and-answer section, and a discussion area. Provides information on free software available. Includes information about the weekly column, "The Inquisitive Cook," written by Anne Gardiner and Sue Wilson.

Cooking for Geeks

Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 1449396038
Category : Cooking
Languages : en
Pages : 433

Book Description
Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Ideas in Food

Author: Aki Kamozawa
Publisher: Clarkson Potter
ISBN: 030771974X
Category : Cooking
Languages : en
Pages : 322

Book 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.

Ginger Pig Meat Book

Author: Fran Warde
Publisher: Mitchell Beazley
ISBN: 184533972X
Category : Cooking
Languages : en
Pages : 379

Book Description
Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and inspirational collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher in order to buy the best quality. There are more than 100 recipes arranged according to season, from Sticky citrus-marinated pork chops in April through Moroccan chicken with preserved lemons in July to Slow-baked herb-crusted leg of mutton in December. Through monthly farm diaries, the book also reveals what life is really like on a thriving British farm. Packed with specially commissioned photographs taken on the farm as well as in the kitchen by renowned photographer Kristin Perers, this is a uniquely beautiful and useful book.

The inquisitive bee, and other tales

Author: Inquisitive bee
Publisher:
ISBN:
Category :
Languages : en
Pages : 110

Book Description

Trace Their Shadows

Author: Ann Turner Cook
Publisher: iUniverse
ISBN: 1469766639
Category : Fiction
Languages : en
Pages : 262

Book Description
Rumors of a ghost lure beginning reporter Brandy O'Bannon to a mansion on an isolated Florida lake and into an investigation that leads to a forty-five year old skeleton, a concealed murder, and an unexpected romance. As Brandy searches for answers, she questions eccentric suspects and tries to help an intriguing young architect save the century-old home from developers. Hidden emotions boil to the surface when she unravels events at the house during a fatal, long-ago celebration. As she closes in on the truth, she becomes a target for the killer. After escaping threats and attacks with the help of the conflicted architect, who opposes her investigation, and her golden retriever, she devises a daring plan to trap the murderer. It almost costs Brandy her life, but her scheme solves the mysteries of both murder and ghost by exposing the secret of the house.

The Cook Book: Fortnum & Mason

Author: Tom Parker Bowles
Publisher: HarperCollins UK
ISBN: 000819940X
Category : Cooking
Languages : en
Pages : 456

Book Description
Sunday Times Bestseller It’s a national icon, a British institution, the finest grocer of them all. Fortnum & Mason is a store that has fuelled the tide of British history, fed the appetites of kings and queens, maharajahs and czars, emperors, dukes and divas alike.

No Experience Necessary

Author: Norman Van Aken
Publisher: Taylor Trade Publishing
ISBN: 1589799151
Category : Biography & Autobiography
Languages : en
Pages : 353

Book Description
No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential,and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.

Secrets of the Best Chefs

Author: Adam Roberts
Publisher: Artisan
ISBN: 1579655297
Category : Cooking
Languages : en
Pages : 401

Book Description
Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!