Download or read book My Molecular Cuisine Kit written by Anne Cazor and published by CRC Press. This book was released on 2011-09-01 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: It’s about taste, texture, mouthfeel, and, most importantly, satisfaction. Called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy is arguably the hottest cooking trend since, well, since cooking with fire became so popular. Top Chef fans have oohed and aahed over astounding culinary delights and puzzled over the revolutionary foam, gelee, and spherification techniques highlighted on the show. Now anyone can whip up these creations with My Molecular Cuisine Kit. With easy-to-follow recipes for creating elegant dishes, this kit gives home chefs and hobbyists the tools they need to be in the same league as chefs Blumenthal, Adria, and This. This could be the menu for your next get together: Foie Gras, Muscat, and Dark Chocolate Lollipops Pulled Duck Confit with White Wine and Orange Spaghetti Puffed Peanut Chicken Fries with Pastis Mayonnaise Spherical Chorizo and Cider Dulce de Leche and Crystal Salt Frosty Mint and Chocolate Marshmallow Deconstructed Tiramisu The kit consists of measuring spoons, pipettes, tubing, silicon molds, and slotted spoons accompanied by a book featuring color photographs, illustrations, and 28 molecular gastronomy recipes, written by Anne Cazor and Christine Lienard, protégés of Molecular Gastronomy founder Hervé This. Translated by award-winning chef Gui Alinat, the text presents the field of molecular gastronomy as a scientific discipline concentrating on culinary transformations. The book unlocks the secrets to the new dishes, new textures, new flavors, and new sensations of this cutting-edge cooking style.
Download or read book Cooking for Geeks written by Jeff Potter and published by "O'Reilly Media, Inc.". This book was released on 2010-07-20 with total page 433 pages. Available in PDF, EPUB and Kindle. Book 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.
Download or read book Molecular Gastronomy at Home written by Jozef Youssef and published by . This book was released on 2018-10 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book embodies the ultimate crash course for the amateur chef and home cook in preparing food using modern scientific principles... For a reader seeking new and broader culinary horizons just come armed with a dash of patience and a pinch of scientific interest -- the results ought to be astounding." -- Publishers Weekly At one time revolutionary and the sole purview of dedicated expert chefs, molecular gastronomy is well established as a cuisine choice. Food aficionados who want to create it at home can now find equipment and locate the catalyst ingredients, but it's neither a bargain method of cooking nor a quick study. This book shows the most common methods used in molecular gastronomy adapted for the home. Clear and easy-to-follow step-by-step photographs demonstrate each technique so that cooks can practice the unique skills, handle the unusual ingredients and plate the dishes. Most beneficial to home cooks, however, is that should special equipment be unavailable, the author recommends the closest domestic equivalents. Molecular Gastronomy at Home is an outstanding practical introduction to a fascinating and delicious cooking method. It demonstrates how with clear technical guidance, numerous illustrations, achievable recipes and a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen. With the first edition of Molecular Gastronomy at Home sold out, this second edition will be available for a wider audience of cooks who like to explore and learn new skills.
Download or read book Modernist Cooking Made Easy written by Jason Logsdon and published by Createspace Independent Publishing Platform. This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Are you interested in molecular gastronomy and modernist cuisine but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cuisine and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!
Download or read book Handbook of Molecular Gastronomy written by Christophe Lavelle and published by CRC Press. This book was released on 2021-06-08 with total page 1857 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Download or read book Molecular Gastronomy written by Jose Sanchez and published by John Wiley & Sons. This book was released on 2015-04-14 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Uncover the science of cooking with this International Association of Culinary Professionals Cookbook Award finalist - Molecular Gastronomy: Scientific Cuisine Demystified Molecular Gastronomy: Scientific Cuisine Demystified aims to demystify the intriguing and often mysterious world of cooking that we call molecular gastronomy, or “Avangard Nueva Cocina”, as Ferran Adriá has called it. This book provides readers with crucial knowledge of the ingredients used to execute the fundamental step-by-step techniques provided and is written to help readers expand their skills in the Molecular Gastronomy area. Written by a chef who has spent years cultivating his craft, Molecular Gastronomy: Scientific Cuisine Demystified focuses on introducing the subject to readers and future chefs who have minimal or no experience in the molecular gastronomy of various foods. With its scientific approach, Molecular Gastronomy: Scientific Cuisine Demystified provides a foundation and platform for experimentation, while delving into new and exciting cooking techniques. Stunningly illustrated with hundreds of full-color photos of finished dishes and the process along the way, this unique culinary offering breaks down the science of food while introducing future chefs to some of the most innovative techniques used in today's competitive kitchens.
Download or read book Molecular Gastronomy by Molecule R written by Molecule-R Flavors and published by Saveurs Molécule-R. This book was released on 2013-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 40 new stunning recipes explained and illustrated with the intelligence and aesthetic beauty that defines the Molecule-R brand. A complete and accessible reference work now paves the way for a democratization of molecular gastronomy!
Download or read book The 4 hour Chef written by Timothy Ferriss and published by Houghton Mifflin Harcourt. This book was released on 2012 with total page 677 pages. Available in PDF, EPUB and Kindle. Book excerpt: Building upon Timothy Ferriss's internationally successful "4-hour" franchise, The 4-Hour Chef transforms the way we cook, eat, and learn. Featuring recipes and cooking tricks from world-renowned chefs, and interspersed with the radically counterintuitive advice Ferriss's fans have come to expect, The 4-Hour Chef is a practical but unusual guide to mastering food and cooking, whether you are a seasoned pro or a blank-slate novice.
Download or read book Coconut Sambal written by Lara Lee and published by Bloomsbury Publishing. This book was released on 2020-05-14 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: ---Selected by the New York Times as one of the best cookbooks of 2020--- Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes. 'An exciting and panoramic selection of dishes and snacks' – Fuchsia Dunlop, author of The Food of Sichuan Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal. Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia. What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes. 'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake' – Yotam Ottolenghi, author of SIMPLE 'An incredibly delicious Indonesian meal on your table every time' – Jeremy Pang, chef and founder of School of Wok
Download or read book Life on the Line written by Grant Achatz and published by Avery. This book was released on 2012-03-06 with total page 434 pages. Available in PDF, EPUB and Kindle. Book excerpt: An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.
Download or read book As Always Julia written by Joan Reardon and published by Houghton Mifflin Harcourt. This book was released on 2010-12-01 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.
Download or read book A Chef s Guide to Gelling Thickening and Emulsifying Agents written by Alicia Foundation and published by CRC Press. This book was released on 2014-10-24 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. From Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, A Chef's Guide to Gelling, Thickening, and Emulsifying Agents provides a clear and practical guide for any chef who wants to work with these texturing agents. Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents. This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.
Download or read book Manifold Destiny written by Chris Maynard and published by Simon and Schuster. This book was released on 2008-11-18 with total page 162 pages. Available in PDF, EPUB and Kindle. Book excerpt: Giving new meaning to the term "fast food" Rest-stop grade F meat patty? Nah. Nuggets of reconstituted poultry bits? Pass. Deep-fried fish discus? No, really, thanks all the same. It's time to bid farewell to the roadside meal as you know it. Nearly twenty years ago, Chris Maynard and Bill Scheller opened the world's eyes to the beautym of car-engine gastronomy in the original Manifold Destiny. And now that another generation of both drivers and eaters has emerged, the cult classic is due for an overhaul. In this shiny, spanking-new edition, learn how to make s'mores in your Scion, poach fish in your Pontiac, even bust out a gourmet snack from under the hood of your Escalade. With step-by-step diagrams, crowd-pleasing recipes, and thorough instructions, now you can turn your car into a kitchen without ever crossing any golden arches. Hilarious, bizarre, and ultimately (seriously!) useful, Manifold Destiny is and always will be an unparalleled original. So, slap a ham steak under the hood of your car, hit the gas, and drive until you reach delicious -- which is in approximately fifty miles, depending on traffic.
Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Download or read book Health Care Administration written by Lawrence Wolper and published by Jones & Bartlett Learning. This book was released on 2011 with total page 815 pages. Available in PDF, EPUB and Kindle. Book excerpt: Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.
Download or read book Kitchen Mysteries written by Hervé This and published by Columbia University Press. This book was released on 2010 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen.
Download or read book Get Off Your Acid written by Daryl Gioffre and published by Hachette+ORM. This book was released on 2017-02-14 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Easy, customizable plans (2-day, 7-day, and longer) to rid your diet of the acidic foods (sugar, dairy, gluten, excess animal proteins, processed foods) that cause inflammation and wreak havoc on your health. Let's talk about the four-letter word that's secretly destroying your health: ACID. An acidic lifestyle -- consuming foods such as sugar, grains, dairy, excess animal proteins, processed food, artificial sweeteners, along with lack of exercise and proper hydration, and stress -- causes inflammation. And inflammation is the culprit behind many of our current ailments, from weight gain to chronic disease. But there's good news: health visionary Dr. Daryl Gioffre shares his revolutionary plan to rid your diet of highly acidic foods, alkalize your body and balance your pH. With the Get Off Your Acid plan, you'll: Gain more energy Strengthen your immune system Diminish pain and reflux Improve digestion, focus, and sleep Lose excess weight and bloating, naturally With alkaline recipes for easy, delicious snacks and meals, Get Off Your Acid is a powerful guide to transform your health and energy -- in seven days.
