The Food Lab  Better Home Cooking Through Science Book
Score: 4.5
From 8 Ratings

The Food Lab Better Home Cooking Through Science


  • Author : J. Kenji López-Alt
  • Publisher : W. W. Norton & Company
  • Release Date : 2015-09-21
  • Genre: Cooking
  • Pages : 960
  • ISBN 10 : 9780393249866

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The Food Lab Better Home Cooking Through Science Excerpt :

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 Basque Book Book
Score: 4
From 2 Ratings

The Basque Book


  • Author : Alexandra Raij
  • Publisher : Ten Speed Press
  • Release Date : 2016-04-19
  • Genre: Cooking
  • Pages : 304
  • ISBN 10 : 9781607747628

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The Basque Book Excerpt :

Chefs Alexandra Raij and Eder Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook in this much-anticipated and deeply personal debut. Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij’s careful but encouraging instructions, you can even master Squid in Its Own Ink—a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients—and, quite simply, you will become a better cook. - Food & Wine Magazine, Editor’s picks for Best of 2016

Letter from my Father Book

Letter from my Father


  • Author : Dasia Black
  • Publisher : Brandl & Schlesinger
  • Release Date : 2012-04-01
  • Genre: Biography & Autobiography
  • Pages : 200
  • ISBN 10 : 9781921556708

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Letter from my Father Excerpt :

Ester was a four-year-old child during the Holocaust in Poland when she was told that both her parents had been killed. In 'Letter from my Father' Dasia Black (born Ester Hadasa) tells of her struggle as a child to survive the loss of her family, her name and identity.

Collier s Book

Collier s


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1914
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : STANFORD:36105117433776

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Collier s Excerpt :

Manly Meals and Mom s Home Cooking Book
Score: 3
From 1 Ratings

Manly Meals and Mom s Home Cooking


  • Author : Jessamyn Neuhaus
  • Publisher : JHU Press
  • Release Date : 2012-03-15
  • Genre: History
  • Pages : 349
  • ISBN 10 : 9781421407326

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Manly Meals and Mom s Home Cooking Excerpt :

A study of what American cookbooks from the 1790s to the 1960s can show us about gender roles, food, and culture of their time. From the first edition of The Fannie Farmer Cookbook to the latest works by today’s celebrity chefs, cookbooks reflect more than just passing culinary fads. As historical artifacts, they offer a unique perspective on the cultures that produced them. In Manly Meals and Mom’s Home Cooking, Jessamyn Neuhaus offers a perceptive and piquant analysis of the tone and content of American cookbooks published between the 1790s and the 1960s, adroitly uncovering the cultural assumptions and anxieties—particularly about women and domesticity—they contain. Neuhaus’s in-depth survey of these cookbooks questions the supposedly straightforward lessons about food preparation they imparted. While she finds that cookbooks aimed to make readers—mainly white, middle-class women—into effective, modern-age homemakers who saw joy, not drudgery, in their domestic tasks, she notes that the phenomenal popularity of Peg Bracken’s 1960 cookbook, The I Hate to Cook Book, attests to the limitations of this kind of indoctrination. At the same time, she explores the proliferation of bachelor cookbooks aimed at “the man in the kitchen” and the biases they display about male and female abilities, tastes, and responsibilities. Neuhaus also addresses the impact of World War II rationing on homefront cuisine; the introduction of new culinary technologies, gourmet sensibilities, and ethnic foods into American kitchens; and developments in the cookbook industry since the 1960s. More than a history of the cookbook, Manly Meals and Mom’s Home Cooking provides an absorbing and enlightening account of gender and food in modern America. “An engaging analysis . . . Neuhaus provides a rich and well-researched cultural history of American gender roles through her clever use of cookbooks.” —Sarah Eppler Janda, History: Reviews of New Books “With sound scholar

Science in the Kitchen and the Art of Eating Well Book

Science in the Kitchen and the Art of Eating Well


  • Author : Pellegrino Artusi
  • Publisher : University of Toronto Press
  • Release Date : 2003-12-27
  • Genre: Cooking
  • Pages : 653
  • ISBN 10 : 9781442690967

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Science in the Kitchen and the Art of Eating Well Excerpt :

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.

Science News letter Book

Science News letter


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1960
  • Genre: Electronic journals
  • Pages : null
  • ISBN 10 : STANFORD:36105007768760

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Science News letter Excerpt :

Standardization Book

Standardization


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1951
  • Genre: Standardization
  • Pages : null
  • ISBN 10 : UOM:39015020223551

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Standardization Excerpt :

Decoding Greatness Book

Decoding Greatness


  • Author : Ron Friedman
  • Publisher : Simon and Schuster
  • Release Date : 2021-06-15
  • Genre: Business & Economics
  • Pages : 288
  • ISBN 10 : 9781982135812

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Decoding Greatness Excerpt :

NATIONAL BESTSELLER For readers of Atomic Habits, Deep Work, and Peak comes a game-changing approach to mastering new skills and succeeding faster. For generations, we’ve been taught there are two ways to succeed—either from talent or practice. In Decoding Greatness, award-winning social psychologist Ron Friedman illuminates a powerful third path—one that has quietly launched icons in a wide range of fields, from artists, writers, and chefs, to athletes, inventors, and entrepreneurs: reverse engineering. To reverse engineer is to look beyond what is evident on the surface and find a hidden structure. It’s the ability to taste an intoxicating dish and deduce its recipe, to listen to a beautiful song and discern its chord progression, to watch a horror film and grasp its narrative arc. Using eye-opening examples of top performers—from Agatha Christie to Andy Warhol, Barack Obama to Serena Williams—and groundbreaking research on pattern recognition, skill acquisition, and creative genius, Friedman reveals the staggering power of reverse engineering and teaches you how to harness this vital skill for yourself. You’ll learn how to take apart models you admire, pinpoint precisely what makes them work, and apply that knowledge to develop novel ideas, methods, and products that are uniquely your own. Along the way, you’ll meet the culinary detective who exposes top-secret recipes, the burglar who can visit a bank and recreate its blueprints, and the celebrated artist who reverse engineered his way to the top of his profession without any formal education. You don’t have to be a genius to achieve greatness, but you do need a method for getting there. Bursting with unforgettable stories and actionable strategies, Decoding Greatness is an indispensable guide to learning from the best, improving your skills, and sparking breakthrough ideas.

Weekly News Letter Book

Weekly News Letter


  • Author : United States. Department of Agriculture
  • Publisher : Unknown
  • Release Date : 1914
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : UCAL:C2581988

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Weekly News Letter Excerpt :

Department of State News Letter Book

Department of State News Letter


  • Author : United States. Department of State
  • Publisher : Unknown
  • Release Date : 1963
  • Genre: Diplomatic and consular service, American
  • Pages : null
  • ISBN 10 : UIUC:30112108168797

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Department of State News Letter Excerpt :

Washington News Letter Book

Washington News Letter


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1899
  • Genre: Christian Science
  • Pages : null
  • ISBN 10 : NYPL:33433081641882

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Washington News Letter Excerpt :

Broadcasters Letter Book

Broadcasters Letter


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1994-08
  • Genre: Broadcasting
  • Pages : null
  • ISBN 10 : MINN:31951D01107405F

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Broadcasters Letter Excerpt :

Reports Book

Reports


  • Author : United States. Dept. of Agriculture. Office of the Secretary. Information Office
  • Publisher : Unknown
  • Release Date : 1915
  • Genre: Women in agriculture
  • Pages : 25
  • ISBN 10 : CORNELL:31924058762349

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Reports Excerpt :

Report     Book

Report


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 1915
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : UOM:39015073296322

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Report Excerpt :