Download or read book The Curious Cook written by Harold McGee and published by . This book was released on 1990 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

Download or read book Become an Expert in the Kitchen Florida written by National Geographic Learning National Geographic Learning and published by . This book was released on 2010-05-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Become Expert In the Kitchen FL

Download or read book Sous Vide written by Hugh Acheson and published by National Geographic Books. This book was released on 2019-10-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just as Hugh Acheson brought a chef's mind to the slow cooker in The Chef and the Slow Cooker, so he brings a home cook's perspective to sous vide, with 90 recipes that demystify the technology for readers and unlock all of its potential. NAMED ONE OF FALL'S BEST COOKBOOKS BY FOOD & WINE Whether he’s working with fire and a pan, your grandpa’s slow cooker, or a cutting-edge sous vide setup, Hugh Acheson wants to make your cooking life easier, more fun, and more delicious. And while cooking sous vide—a method where food is sealed in plastic bags or glass jars, then cooked in a precise, temperature-controlled water bath—used to be for chefs in high-end restaurants, Hugh is here to help home cooks bring this rather friendly piece of technology into their kitchens. The beauty of sous vide is its ease and consistency—it can cook a steak medium-rare, or a piece of fish to tender, just-doneness every single time . . . and hold it there until you're ready to eat, whether dinner is in ten minutes or eight hours away. But to unlock the method’s creative secrets, Hugh shows you how to get the best sear on that steak after it comes out of the bath, demonstrates which dishes play best with extra-long, extra-slow cooking, and opens up the whole world of vegetables to a technology most known for cooking meat and fish. Praise for Sous Vide “High-end cooking comes to the home kitchen in this fun, clear approach to a gourmet technique. . . . [Hugh] Acheson writes with such charm that he can make warm water interesting.”—Publishers Weekly

Download or read book The Skills written by Monica Galetti and published by Hardie Grant Publishing. This book was released on 2016-10-06 with total page 410 pages. Available in PDF, EPUB and Kindle. Book excerpt: In The Skills, Monica Galetti offers both amateur chefs and professionals basic cooking skills for cooking over 100 fabulous recipes. Building on her Masterchef: The Professionals reputation as the expert in the kitchen, Monica takes the reader through a series of essential techniques including: jointing a chicken, preparing a rack of lamb, filleting fish, making basics such as sauces, mayonnaise, pasta, meringues, caramel and soufflés, and making breads and pastries. Once you’ve mastered Monica’s foolproof methods you can cook her fabulous recipes such as Braised artichoke with bacon and gin, Tartare of salmon, Roast lamb with peppers and olives, Salt caramel chocolate ganache and Apricot sabayon. With step-by-step photographs throughout, The Skills will give you all the secrets of success in the kitchen.

Download or read book How to Become Expert in Typewriting written by Lovisa Ellen Barnes ("Mrs. A. J. Barnes.") and published by . This book was released on 1890 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cooking as a Hobby for Men How to Become an Expert Cook written by Dueep Jyot Singh and published by Mendon Cottage Books. This book was released on 2017-03-04 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: Table of Contents Introduction Basic Equipment And Essential Pantry Items What Should Be In Your Cupboards Important Items for your Storage Room Different Traditional Sauces Hot Curry Paste Traditional Garam Masala Tandoori Mix Traditional Meat Curry Paste Understanding A Recipe Skillet Chicken My Way Simmering Chicken and Stock Preparation Poaching Chicken Rice Learning How to Recognize Rice Measurements - Liquid and Solid Teaspoons vs. Tablespoons in recipes Simple Pasta recipe Tips for Deep Frying Eggs, eggs, and more eggs Boiling Eggs Poached Eggs Fried Eggs Traditional scrambled Eggs Omelettes Conclusion Author Bio Publisher Introduction You do not have to be an expert professional Chef to become a good cook. In fact, cooking is one of the most satisfying of hobbies, once you get started by letting your creativity loose. Once upon a time, there was an old-fashioned attitude prevailing all over the world, that cooking came under the heading of a women's duty, prerogative, and work. Luckily, with the passing of time, more and more men are getting past this prejudice, especially in our modern world, when professions are not gender-based. In fact, most of the more popular and expert cooks in the world today are men. If you look at ancient times, you are going to read about Royal kitchens, where the helpers in the kitchen were always men and women, slaves in ancient civilizations, but the head cook was always a man. In Egypt, Greece, Rome, and even Asian civilizations and countries like China, Japan, Korea, and India, the master cook was almost always a man. The idea that cooking was the job of a woman, came from the fact, that a man could not be tied to the cooking pots, when he had to do the hunting of the food, or farming it on the land outside. Soon, as time went by, women began setting out their own boundaries in the household, and this included cooking. This arrangement worked well, up to the middle of the 20th century in developed countries, when there began to be a slow and steady change in mental outlook, especially in the roles of men and women in the house and the duties they had to do. But in older civilizations, especially where traditions still linger on, men are allowed into the kitchen, they want to cook, but they are not encouraged! I remember, in the 70s, when my maternal grandmother never allowed me to come into the kitchen, because that was her area. She had not encouraged her sons or daughters to learn how to cook either, and that did not serve them well, in a traditional society, especially after they got married! However, my paternal grandmother came from a family, where the menfolk enjoyed their food and they were quite capable of kicking up a fuss, if the food was not served according to their own tastes, specifications, and made exactly as they wanted it made. And that is why, they came into the kitchen, to give the food, their own personal touch, with spices and the last seasoning, before it was to be served up, piping hot. And so, thankfully, because father had seen his father and his grandfather entering the family kitchen – of course, after leaving their shoes outside, their wives insisted on that – he also became a bit of a foodie. And that is why, even though he is 85, he leaves the basic cooking to me, which is the womenfolk do the cooking, grinding, chopping, and all the heavyweight jobs and the men do the tasting, experimenting, stirring, etc.! Unless of course he wants to make something special on his own.

Download or read book Bare Minimum Dinners written by Jenna Helwig and published by Mariner Books. This book was released on 2021-09-07 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: Easy recipes and shortcuts to spend less time in the kitchen--with fewer ingredients, less cleanup, Instant Pot and slow cooker options, meals made in 30 minutes or less, and other smart strategies Getting a home-cooked meal on the table every day is an admirable goal, but it shouldn't get in the way of your life! In Bare Minimum Dinners, Jenna Helwig--food director at Real Simple magazine--shares delicious, easy recipes so you can spend less time in the kitchen and more time enjoying your meal...or doing whatever else you want! Chapters include: Bare Minimum Time (30 minutes or less); Bare Minimum Ingredients (7 ingredients or less, including salt and olive oil); Bare Minimum Hands-On Time (slow-cooker and Instant Pot meals); Bare Minimum Clean-Up (one-pot/sheet pan/skillet meals); and Bare Minimum Sides (super-simple vegetables, salads, and grains so you can feel good about serving healthy, well-rounded dinners). Throughout, Jenna offers helpful tips--for example, how to keep salad greens fresh and at the ready, easy substitutions, and suggested supermarket brands--as well as easy ideas for dressing up or rounding out your meal.

Download or read book Masterchef Goes Large written by and published by . This book was released on 2006 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you have what it takes to become a top chef? Now you can become a masterchef in your own home with this text accompanying the second television series. Presenting 100 of the best recipes from the first series, the text is underpinned by expert advice & masterclasses from chef John Torode.

Download or read book Jacques P pin New Complete Techniques written by Jacques Pépin and published by Open Road Media. This book was released on 2012-11-13 with total page 740 pages. Available in PDF, EPUB and Kindle. Book excerpt: The “concise, informative, indispensable” work by the grand master of cooking skills and methods—now completely revised and updated (Anthony Bourdain). For decades, Jacques Pépin has set the standard for culinary greatness and mastery of French cuisine—ever since his seminal works on kitchen how-tos, La Méthode and La Technique, hit the shelves in the seventies. Now Pépin revisits the works that made him a household name in a completely revised and updated edition of his classic book. Filled with thousands of photographs demonstrating techniques; new advice and tips; and hundreds of recipes ranging from simple to sublime, this is the must-have manual for any kitchen aficionado. Pépin offers step-by-step instructions on every aspect of cooking, including: learning basics, such as how to use knives correctly and how to cut a flawless julienne; conquering classic recipes, such as crêpes suzette and hollandaise sauce; creating whimsical and elegant decorations, such as olive rabbits and tomato flowers; tackling inventive ways of becoming a culinary superstar, such as turning an old refrigerator into a makeshift smoker; and much more. No matter the recipe or skill, Pépin has time-tested instructions on how to do it like the pros—and Jacques Pépin New Complete Techniques brings all of the master chef’s secrets into one easy-to-use guide, guaranteed to please any palate, wow any guest, and turn any home cook into a gastronomic expert.

Download or read book The Expert Cook in Enlightenment France written by Sean Takats and published by JHU Press. This book was released on 2011-12-15 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the eighteenth-century French household, the servant cook held a special place of importance, providing daily meals and managing the kitchen and its finances. In this scrupulously researched and witty history, Sean Takats examines the lives of these cooks as they sought to improve their position in society and reinvent themselves as expert, skilled professionals. Much has been written about the cuisine of the period, but Takats takes readers down into the kitchen and introduces them to the men and women behind the food. It is only in that way, Takats argues, that we can fully recover the scientific and cultural significance of the meals they created, and, more important, the contributions of ordinary workers to eighteenth-century intellectual life. He shows how cooks, along with decorators, architects, and fashion merchants, drove France’s consumer revolution, and how cooks' knowledge about a healthy diet and the medicinal properties of food advanced their professional status by capitalizing on the Enlightenment’s new concern for bodily and material happiness. The Expert Cook in Enlightenment France explores a unique intersection of cultural history, labor history, and the history of science and medicine. Relying on an unprecedented range of sources, from printed cookbooks and medical texts to building plans and commercial advertisements, Takats reconstructs the evolving role of the cook in Enlightenment France. Academics and students alike will enjoy this fascinating study of the invention of the professional chef, of how ordinary workers influenced emerging trends of scientific knowledge, culture-creation, and taste in eighteenth-century France.

Download or read book Mastering the Art of Chinese Cooking written by Eileen Yin-Fei Lo and published by Chronicle Books. This book was released on 2009-10-28 with total page 388 pages. Available in PDF, EPUB and Kindle. Book excerpt: With more than 100 classic recipes and technique illustrations throughout, Mastering the Art of Chinese Cooking makes the glories of this ancient cuisine accessible.

Download or read book The Englishwoman written by and published by . This book was released on 1918 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book On Cooking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2014-01-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online--in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Download or read book The Flavor Thesaurus written by Niki Segnit and published by Bloomsbury Publishing USA. This book was released on 2012-05-01 with total page 402 pages. Available in PDF, EPUB and Kindle. Book excerpt: A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.

Download or read book The Vegetarian Flavor Bible written by Karen Page and published by Little, Brown. This book was released on 2014-10-14 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor -- which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from avßav? to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today -- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Download or read book Rebel Homemaker written by Drew Barrymore and published by Penguin. This book was released on 2021-11-02 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drew Barrymore has always done things in her own unique way—including how she cooks, lives, and finds happiness at home. In her first lifestyle and cookbook, Drew shares recipes, stories from her life, and personal photos that show how she lives a healthy, delicious, and joyful life through her own rebellious brand of homemaking. In her first lifestyle book, Drew Barrymore will take you inside her kitchen and her life, sharing thirty-six amazing recipes, from Soft-Scrambled Yuzu Kosho Eggs to Brie and Apple Grilled Cheese to Harissa Spaghetti, which she developed along with chef Pilar Valdes, a personal friend and a regular guest on Drew’s CBS talk show. The book will also feature beautiful photos, many taken by Drew herself, as well as personal essays and stories about how Drew found her way in the kitchen, learned to cook, planted a garden and raised her first chickens. And, of course, how she learned to slow down, turn to nature as a teacher, always remembering to be humble and present while celebrating the joys of her family and friends around the table, both during special occasions as well as amidst the beautiful chaos of everyday life!

Download or read book Letters to a Young Chef written by Daniel Boulud and published by Hachette UK. This book was released on 2009-04-28 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the art of cooking will continue to delight and enlighten all chefs, from passionate amateurs to serious professionals.