On Cooking Book

On Cooking


  • Author : Sarah R. Labensky
  • Publisher : Prentice Hall
  • Release Date : 2011
  • Genre: Cooking
  • Pages : 1183
  • ISBN 10 : 013715576X

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On Cooking Excerpt :

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs. Updated concept changes to meet the Food Code revision (Chapter 20) Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

On Cooking Book

On Cooking


  • Author : Sarah R. Labensky
  • Publisher : Unknown
  • Release Date : 2010-01-01
  • Genre: Cooking
  • Pages : 1224
  • ISBN 10 : 0137070217

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On Cooking Excerpt :

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today's aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to cooking outlines professionalism, food safety and sanitation, nutrition, recipes and menus, tools and equipment, knife skills, kitchen staples, dairy products, principles of meat, fish and vegetable cookery, garde manger, baking, and presentation. Exciting, new features to this updated edition include: *Healthy Cooking chapter (Chapter 23) combines materials on basic nutrition (Chapter 3 in On Cooking, 4th edition), healthy cooking techniques and cooking for special diets such as vegetarian diets or allergic diets. *Over 250 new photographs emphasize procedural aspects of cooking. Virtually all recipes are now illustrated with photographs.*Updated concept changes to meet the Food Code revision (Chapter 20) *Fresh design, including over 300 new photographs and line drawings Content updates to reflect current trends in the Culinary Arts This book is an excellent reference for Chefs, Restaurant Managers and others in the food service industry.

Salt  Fat  Acid  Heat Book
Score: 4.5
From 8 Ratings

Salt Fat Acid Heat


  • Author : Samin Nosrat
  • Publisher : Simon and Schuster
  • Release Date : 2017-04-25
  • Genre: Cooking
  • Pages : 478
  • ISBN 10 : 9781476753836

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Salt Fat Acid Heat Excerpt :

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 ro

The Art of Cooking Book
Score: 3
From 2 Ratings

The Art of Cooking


  • Author : Maestro Martino of Como
  • Publisher : Univ of California Press
  • Release Date : 2005-01-03
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 0520928318

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The Art of Cooking Excerpt :

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

The Science of Cooking Book

The Science of Cooking


  • Author : Stuart Farrimond
  • Publisher : Penguin
  • Release Date : 2017-09-19
  • Genre: Cooking
  • Pages : 258
  • ISBN 10 : 9781465470799

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The Science of Cooking Excerpt :

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.

Gordon Ramsay s Home Cooking Book
Score: 4
From 5 Ratings

Gordon Ramsay s Home Cooking


  • Author : Gordon Ramsay
  • Publisher : Grand Central Publishing
  • Release Date : 2013-04-09
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 9781455525263

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Gordon Ramsay s Home Cooking Excerpt :

Cook with confidence and find inspiration with Gordon Ramsay's fun, delicious recipes for novice cooks and experienced chefs alike. Based on a new cooking show, this book will give experienced as well as novice cooks the desire, confidence and inspiration to get cooking. Ramsay will offer simple, accessible recipes with a "wow" factor. Gordon has travelled the world from India and the Far East to LA and Europe, and the recipes in this book will draw all these culinary influences together to show us simple, vibrant and delicious recipes that reflect the way we eat today. For example: Miso braised salmon fillet with Asian vegetables, Pork and Bacon slider with home made bbq sauce, Curried Sweetcorn Soup, Wild Mushroom Risotto Arrancini, and Baked Lemon Cheesecake with Raspberries. Each chapter will concentrate on a different area of cooking--from the classics to the secret of cooking with Chili and spice, through roasting, baking, and helpful sections on cooking good food for less and cooking for a crowd. Woven into the book will be useful tricks and tips--from ways to save time and money, to cleaning and prepping ingredients, to pan frying like a pro. Stuffed full of delicious recipes, invaluable tips and lashings of Gordon's trademark cheeky wit, Gordon Ramsay's Home Cooking is the ultimate cooking lesson from the ultimate chef.

Cooking Book
Score: 4
From 1 Ratings

Cooking


  • Author : James Peterson
  • Publisher : Ten Speed Press
  • Release Date : 2012-04-10
  • Genre: Cooking
  • Pages : 2806
  • ISBN 10 : 9781607744061

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Cooking Excerpt :

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire. • Cooking authority James Peterson's definitive, all-inclusive learn-to-cook cookbook. • 600 hard-working recipes everyone should know how to make-from the perfect roasted chicken to bouillabaisse and apple pie. • 1,500 instructional photos, showing exactly how recipes are made, teach food-literate novices to cook with confidence and more advanced cooks to expand their repertoire. • James Peterson has more than 1 million cookbooks in print. From the Hardcover edition.

Modernist Cuisine  the Art and Science of Cooking Spanish Edition Book

Modernist Cuisine the Art and Science of Cooking Spanish Edition


  • Author : Change me
  • Publisher : Unknown
  • Release Date : 2011-12
  • Genre: Uncategoriezed
  • Pages : 2400
  • ISBN 10 : 3836532581

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Modernist Cuisine the Art and Science of Cooking Spanish Edition Excerpt :

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that's accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

The Art of Cooking Book

The Art of Cooking


  • Author : Selwyn Richards
  • Publisher : Minna Press and Sunrise Publications
  • Release Date : 2014-02
  • Genre: Cooking
  • Pages : 176
  • ISBN 10 : 9769551090

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The Art of Cooking Excerpt :

TASTE THE ESSENCE OF THE CARIBBEAN: In "The Art of Cooking: Soul of the Caribbean," Chef Selwyn Richards offers simple recipes that are sure to tug at your memories of home. But even if you are a newbie to the cuisine, these step-by-step methods, sample menus and easily available ingredients make creating these dishes a cinch. At your next meal or event, experience the riotous, tantalizing flavour that's truly Caribbean and create WOW!

The Complete Autumn and Winter Cookbook Book
Score: 5
From 1 Ratings

The Complete Autumn and Winter Cookbook


  • Author : America's Test Kitchen
  • Publisher : America's Test Kitchen
  • Release Date : 2021-09-21
  • Genre: Cooking
  • Pages : 432
  • ISBN 10 : 9781948703857

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The Complete Autumn and Winter Cookbook Excerpt :

Celebrate the season with this treasure trove of cozy cooking and baking recipes, from soul-warming soups and simple dinners to showstoppers and weekend projects. As the air grows chillier and nights longer, these dishes draw us to the table and the warmth of an active kitchen: Slow-simmered dishes like Cider-Braised Pork Roast, cheesy weeknight pasta like Unstuffed Shells with Butternut Squash, or a crusty bread like Fig and Fennel Bread. When the flavors of summer fade, autumn and winter fruits and vegetables can be just as bold and bountiful. Find recipe inspiration from the season's first ripe figs and plump brussels sprouts to roasty sides featuring celery root, kohlrabi, and kabocha squash, or a cranberry curd tart to brighten a winter's night. Themed chapters showcase all the reasons to love autumn and winter cooking: • Find new celeberation favorites with a chapter of centerpiece dishes like Turkey and Gravy for a Crowd or Swiss Chard Pie to wow your guests. • Picked apples on an autumnal adventure? All Things Apple covers both sweet and savory recipes like French Apple Cake and Celery Root, Fennel, and Apple Chowder to help you use them up. • Create the ultimate party spread with chapters devoted to Appetizers, Festive Drinks, and Brunch: Try fried Korean fried chicken wings, latkes with beet-horseradish applesauce, or Everything Straws. • Obsessed with pumpkin? So are we! In the Everyone Loves Pumpkin chapter you'll find everything from Creamy Pumpkin-Chai Soup to Rum Pumpkin Chiffon Pie. • Bake to your heart's content with chapters covering breads, cookies, cakes, pies, puddings, and more. • Give the gift of food with recipes for Rocky Road Bark and Fruits of the Forest Liqueur. America's Test Kitchen's tips and tricks guarantee every meal is a success. Flip to the introduction for menus and entertaining tips. Plus, we've added seasonally themed spreads throughout so you can decorate the perfect holiday cookies or plan a charcuterie board with

Oaxaca Book

Oaxaca


  • Author : Bricia Lopez
  • Publisher : Abrams
  • Release Date : 2019-10-22
  • Genre: Cooking
  • Pages : 504
  • ISBN 10 : 9781683356523

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Oaxaca Excerpt :

A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

Cooking for Geeks Book
Score: 4.5
From 6 Ratings

Cooking for Geeks


  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release Date : 2010-07-20
  • Genre: Cooking
  • Pages : 433
  • ISBN 10 : 9781449396039

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Cooking for Geeks Excerpt :

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.

You Suck at Cooking Book

You Suck at Cooking


  • Author : You Suck at Cooking
  • Publisher : Clarkson Potter
  • Release Date : 2019-10-15
  • Genre: Cooking
  • Pages : 226
  • ISBN 10 : 9780525576556

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You Suck at Cooking Excerpt :

Do you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60+ recipes will help you suck slightly less You already know the creator of the YouTube show You Suck at Cooking by his well-manicured hands and mysterious voice, and now you’ll know him for this equally well-manicured and mysterious tome. It contains more than sixty recipes for beginner cooks and noobs alike, in addition to hundreds of paragraphs and sentences, as well as photos and drawings. You’ll learn to cook with unintimidating ingredients in dishes like Broccoli Cheddar Quiche Cupcake Muffin-Type Things, Eddie’s Roasted Red Pepper Dip (while also learning all about Eddie’s sad, sad life), Jalapeño Chicken, and also other stuff. In addition, there are cooking tips that can be applied not only to the very recipes in this book, but also to recipes outside of this book, and to all other areas of your life (with mixed results). In the end, you just might suck slightly less at cooking.* *Results not guaranteed

On Cooking Book
Score: 5
From 1 Ratings

On Cooking


  • Author : Sarah R. Labensky
  • Publisher : Pearson P T R
  • Release Date : 1999
  • Genre: Cooking
  • Pages : 1125
  • ISBN 10 : 0139241019

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On Cooking Excerpt :

Covers food safety, nutrition, tools, equipment, and cooking techniques, and provides information on various foods and their preparation.