The Food Lab: Better Home Cooking Through Science

Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645

Book 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.

The Indian Cooking Course

Author: Monisha Bharadwaj
Publisher: Kyle Books
ISBN: 9781909487468
Category : Cooking
Languages : en
Pages : 0

Book Description
This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes. Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses. With chapters broken down into: Rice, Breads, Meat, Fish & Seafood, Poultry, Eggs, Dairy, Lentils & Beans, Vegetables, Snack & Sides, Grills, Salads & Raitas, Chutneys & Relishes, Desserts and Drinks, Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses to help you recreate classic and popular recipes. Monisha offers a vivid overview of India's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. Including advice on the building blocks of Indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish. Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The Indian Cookery Course is the ultimate guide to everything you ever wanted to know about Indian food.

Six Spices

Author: Neeta Saluja
Publisher: National Geographic Books
ISBN: 0789211750
Category : Cooking
Languages : en
Pages : 0

Book Description
The art of Indian cuisine at your fingertips Neeta Saluja simplifies Indian cooking with a unique approach to its preparation. She focuses on the fundamentals—the special ingredients and techniques every cook can use to create fragrant, delicious, and well balanced dishes. Six Spices demystifies the exotic and complex flavors of Indian cuisine by explaining the characteristics of its essential ingredients—hot chili powder,aromatic coriander, sweet cumin, roasted nutty mustard seeds, bold asafetida, and hearty turmeric. But here is the twist: the book also reveals the methods used to incorporate them into exquisite, authentic recipes. Keeping clarity and simplicity in mind, Saluja has created recipes easy enough for beginners, yet inspirational enough to encourage inventiveness in the more seasoned cook. Readers will discover that seasoning with chounk is one of the basic techniques used to enhance the flavor of beans and legumes. A dish of red lentils will become memorable when infused with aromatic seasoning of hot ghee, fresh herbs, and spices; and cooking with masala, or curry paste, can turn a humble dish into the essence of Indian cuisine. Saluja has taken the fear out of approaching unfamiliar culinary fare. Her recipe collection has been tasted and tested throughout her more than twenty years of teaching and cooking Indian food.

Masala Lab

Author: Krish Ashok
Publisher: Penguin Books
ISBN: 9780143451372
Category : Cooking
Languages : en
Pages : 0

Book Description
Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions? Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

The Illustrated Masala Lab

Author: Krish Ashok
Publisher: India Viking
ISBN: 9780670098569
Category :
Languages : en
Pages : 0

Book Description
With its meteoric rise to bestseller status, Masala Lab has captivated readers across generations, and now returns as an irresistible collector's edition, adorned with ingenious additions, illustrations, infographics and charts: it's the collector's edition you know your kitchen-laboratory needs. Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction, and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions? Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Masala Lab by Krish Ashok is a scientific exploration of Indian cooking aimed at inquisitive chefs who want to turn their kitchens into joyful, creative playgrounds for gastronomic experimentation. In this special edition, Meghna Menon's vibrant illustrations effortlessly complement Krish Ashok's lighthearted approach to the demystification of culinary science, making it the perfect vehicle to absorb the exhaustive testing, groundbreaking research and scientific rigour that went into the making of this revolutionary book.

Global Dishes

Author: Caryn E. Neumann
Publisher: Bloomsbury Publishing USA
ISBN: 1440876487
Category : Cooking
Languages : en
Pages : 358

Book Description
Through an interdisciplinary approach that shows how food can reflect a culture and time, this book whets the appetite of students for further research into history, anthropology, geography, sociology, and literature. Food is a great unifier. It is used to mark milestones or rites of passage. It is integral to the way we celebrate, connecting a familial and cultural past to the present through tradition. It bolsters the ill and soothes those in mourning. The dishes in this text are those that have come to be known within a part of the world and culture, but also have moved beyond those borders and are accessible and enjoyed by many in our ever-smaller and more-interconnected world. Featuring more than 100 recipes and detailed discussions of dishes from across the globe, Global Dishes: Favorite Meals from around the World explores the history and cultural context surrounding some of the best-known and favorite foods. The book covers national dishes from more than 100 countries, including large nations like Mexico and small countries like Macao. There is also coverage of foods beloved by Indigenous peoples, such as the Sami of Scandinavia. Traditional favorites are offered as well as newer dishes.

Both Not Half

Author: Jassa Ahluwalia
Publisher: Kings Road Publishing
ISBN: 178870830X
Category : Biography & Autobiography
Languages : en
Pages : 223

Book Description
'Full of warmth, humour, optimism and sometimes painful honesty' WILLIAM DALRYMPLE 'Anyone who's ever struggled to make sense of who they are and where they belong should read this book' NADIA WHITTOME MP 'An important voice of our generation' PARMINDER NAGRA 'This guy has better Punjabi than both of us and he's only half Punjabi.' Only. Half. I stared at those words. The intent behind the comment was in no way malicious, but it hurt. I felt diminished. I felt like I was being robbed of something essential to me. And as I stared at my screen, realisation dawned. '#bothnothalf' I replied. For over twenty-five years, actor Jassa Ahluwalia described himself as 'half Indian, half English'. His fluent Punjabi always prompted bewilderment, medical staff questioned the legitimacy of his name, and the world of casting taught him he wasn't 'the right kind of mixed-race'. Feeling caught between two worlds, it wasn't long before Jassa embarked on a call to action: we need to change how we think and talk about mixed identity. By delving into the media we grew up consuming and the legacies of empire we have been taught, Ahluwalia asks: is there anything to be learnt from Rudyard Kipling? Why were movie stars urged to hide their mixed identities? To what extent did colonialism encourage or hinder mixed marriages? Is nationalism outdated? How can the politics of class and queer liberation inform our understanding of mixed identity? Both Not Half is a rallying cry for a new and inclusive future. It's a journey of self-discovery that unearths the historical roots of modern mixed identity as we know it, braving to deconstruct the binaries we have inherited and the narratives we passively accept. Part-memoir, part-manifesto: this is a campaign for belonging in a divided world.

TISSUES

Author: Narayan Changder
Publisher: CHANGDER OUTLINE
ISBN:
Category : Science
Languages : en
Pages : 1156

Book Description
Explore the intricacies of tissue biology with 'Tissues: MCQs for Biological Explorers.' This comprehensive collection of multiple-choice questions is tailored for enthusiasts and aspiring biologists, offering a captivating journey through the diverse world of tissues. From understanding the functions of epithelial, connective, muscular, and nervous tissues to unraveling their structures and interactions, embark on an illuminating exploration of tissue biology. Whether you're a student delving into anatomy and physiology or a curious explorer fascinated by the complexities of multicellular organisms, these quizzes provide a stimulating and educational experience. Immerse yourself in the wonders of tissues and deepen your understanding of the building blocks of life with this essential resource.

This Handmade Life

Author: Nandita Iyer
Publisher: Penguin Random House India Private Limited
ISBN: 9354925901
Category : Crafts & Hobbies
Languages : en
Pages : 186

Book Description
This Handmade Life is all about finding a passion and becoming really good at it. Divided into seven sections-baking, fermenting, self-care, kitchen gardening, soap-making, spices and stitching-this book tells us it is all right to slow down and take up simple projects that bring us unadulterated joy. Written in Iyer's signature lyrical and friendly style, the book is about hands-on activities that can be meditative and healing for the body, mind and soul. Taking the reader through myriad personal and transformative hobbies, Iyer has managed to serve up a book that is motivational and inspirational at a time when both are in short order.

Eating the Present, Tasting the Future

Author: Charmaine O'Brien
Publisher: Penguin Random House India Private Limited
ISBN: 9357080368
Category : Business & Economics
Languages : en
Pages : 296

Book Description
India's food is one of her most remarkable features: its countless tastes and styles reflect the nation's history, enduring traditions, and diversity of people and place. But it is changing at a rapid rate beyond anyone's imagination. Eating the Present, Tasting the Future ventures 'off the plate' to journey through India's contemporary foodscape to discover the myriad forces transforming what, how and where Indians are producing, trading and eating their food. At a time when food and our relationship with it are topics of increasing global interest, this is a timely, and important, work, offering unique insight into a complex society.