Download or read book The Food Lab Better Home Cooking Through Science written by J. Kenji López-Alt and published by W. W. Norton & Company. This book was released on 2015-09-21 with total page 1645 pages. Available in PDF, EPUB and Kindle. Book 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.

Download or read book Under Pressure written by Thomas Keller and published by Artisan. This book was released on 2016-10-25 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Download or read book Sous Vide for the Home Cook written by Douglas E. Baldwin and published by . This book was released on 2010-04-12 with total page 271 pages. Available in PDF, EPUB and Kindle. Book excerpt: A primer on the sous vide cooking technique, including time and temperature tables and over 200 tested and delicious recipes for cooking eggs, meat, fish, poultry, game, vegetables, fruits, and desserts.

Download or read book Sous Vide at Home written by Lisa Q. Fetterman and published by Ten Speed Press. This book was released on 2016-11-01 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

Download or read book The Complete Sous Vide Cookbook written by Chris McDonald and published by Robert Rose. This book was released on 2016-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sous vide cooking is the latest and hottest trend in home kitchens today.

Download or read book Sous Vide for Everybody written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2018-09-25 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.

Download or read book Sous Vide and Cook Chill Processing for the Food Industry written by Sue Ghazala and published by Boom Koninklijke Uitgevers. This book was released on 1998-08-31 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The emerging sous vide and cook-chill techniques are becoming increasingly important in the food industry. The contributors discuss the advantages and disadvantages of using these techniques and possible future implications for the industry.

Download or read book The Sous Vide Cookbook written by The Williams-Sonoma Test Kitchen and published by Weldon Owen International. This book was released on 2018-06-28 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: Jump on the vacuum-sealed bandwagon with this guide that demystifies the French cooking technique that has taken the culinary world by storm. From one of the most trusted names in cooking comes this introduction to sous vide cooking with special sections on vacuum sealing in plastic, water immersion, and cooking times, as well as recipes for a range of dishes featuring meat, poultry, seafood, vegetables, and desserts. Sample recipes include: Steak-Frites with Rosemary Garlic Butter; Honey-Dijon Salmon with Maple-Glazed Carrots; Pork Chops with Jalapeño-Agave Nectar Salsa; Chicken Thighs with Lemon, Honey & Green Olives; Greek Lamb Chops with Minted Yogurt; Chipotle–Butternut Squash Soup; Risotto with Kale Pesto, Mozzarella & Cherry Tomatoes; Ginger Shrimp with Baby Bok Choy; and Chai-Spiced Apple Pie.

Download or read book BraveTart Iconic American Desserts written by Stella Parks and published by W. W. Norton & Company. This book was released on 2017-08-15 with total page 645 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more. "The most groundbreaking book on baking in years. Full stop." —Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

Download or read book Cooking with Joan Roca at low temperatures written by Joan Roca and published by Planeta Gastro. This book was released on 2018-09-25 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will show what we have learnt in the kitchen at El Celler de Can Roca, and also in our respective homes, as low-temperature cooking is a traditional technique that today, thanks to modern technology, helps us to increase the precision with which we cook. However, ultimately, cooking is all about enjoying the many bounties of gastronomy: that capacity to delight us, to look after our health, to communicate emotions, and to transmit knowledge, values and affection. By cooking we can discover our culture and that of the whole world, as well as challenge the senses, make out imagination soar, or bond a little bit more with the earth. We can also express gratitude and devote time to our loved ones. We hope you will enjoy the adventure.

Download or read book The Nordic Kitchen written by Claus Meyer and published by Octopus Books. This book was released on 2016-04-07 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Discover fresh, Nordic family cooking with this book from Noma co-founder Claus Meyer. With its focus on good, seasonal ingredients and lightness of touch, Nordic cuisine is perfect family food. In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavours in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries. With recipes including Creamy Root Vegetable Soup with Crispy Bacon, Braised Pork Cheeks with Beer and Plum Vinegar, Pan-fried Mullet with Cucumber and Peas in Dill Butter and Rhubarb Cake you can bring the delicious flavours of the Nordic countries into your own kitchen.

Download or read book Modernist Cooking Made Easy written by Jason Logsdon and published by . This book was released on 2014-11-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although sous vide cooking is not as "sexy" as some of the other modernist techniques it has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Sous vide is a simple and extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and more. After reading this book you will be able to consistently prepare great food with a minimal amount of effort.The bulk of this book is the more than 85 recipes it contains. You can skim the recipes looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.

Download or read book Amazing Food Made Easy written by Jason Logsdon and published by Primolicious LLC. This book was released on 2019-04 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Do you worry you're not getting the most out of your sous vide machine? This book will help you quickly level up your sous vide game! In no time you will be able to make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing and impress your friends and family.Sous vide isn't magic! Like most cooking methods, having the confidence to use it consistently comes from a little bit of knowledge combined with practice.Once you understand a surprisingly small amount of basic information, you will be able to trust yourself to regularly turn out amazing food with sous vide.To help you get started, I've assembled all the information you need to know into this comprehensive book. So level up your sous vide game and start getting the most out of your machine today!What People Are Saying"I love how the author gives you ranges and shares with you his own preferences for the precise temps and timing he uses for different cuts. Everything is clear and straightforward, and there is a lot of information about what happens in sous vide that I wouldn't have guessed. If you're looking for an understandable way to ensure safety and taste in your sous vide cooking, you can't go wrong" - Diane"I thought that the way it was written and demonstrated made it easy to understand. I learned a lot and continue to look back for instructions and inspiration.""I have been helped tremendously by the sous vide lessons you have provided." - JoConsistently Create Amazing Food With Sous Vide! Understand how time and temperature work to cook your food perfectly every time: Times and temperatures you can trust to turn out perfectly cooked food every time The differences between cooking for thickness versus cooking for tenderness Predicting sous vide times for more complicated dishes and troubleshooting cuts that are tougher than expected Why websites recommend specific times and temperatures that differ dramatically The ideal time and temperature for almost any cut of meat Adjust times when cooking from the freezer, in bulk, and as the amount of food increasesEveryday Food That Looks and Tastes GreatEven if you have a busy schedule you can still discover how to use sous vide effectively: Simple recipes for everyday foods using everyday ingredients How to work in bulk by sous viding ahead of time and using the freezer to save meals Perfect your searing technique to create a stunning crust while not overcooking or drying out the meat Find the perfect foods that fit around your busy schedule Discover when sous vide is truly the best way to cook something How salt, seasoning, herbs and spices are affected by sous videGet started on your way to mastering sous vide today!

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 Sous Vide Cookbook written by Rachel Collins and published by . This book was released on 2019-10-30 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: The only sous vide cookbook you will ever need with over 500+ foolproof, easy and quick recipes for crafting restaurant-quality meals every day for beginners and advanced users. Get your copy NOW!

Download or read book The Alinea Project written by Allen Hemberger and published by . This book was released on 2014-09-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: A photographic memoir detailing the process of cooking every dish in the Alinea cookbook.

Download or read book Fire and Water Cooking written by Darrin Wilson and published by Fire and Water Cooking LLC.. This book was released on 2020-11-17 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt: Have you ever wondered what it would be like to be able to cook food to an exact temperature and texture without a lot of fuss and hassle? The sous vide cooking method can work hand in hand with your smoker and grill to make some of the best food you have ever made! It can also produce a finished product unlike any you can produce with using these methods on their own. Have you ever wondered what tender, juicy, beef brisket would taste like if cooked medium rare instead of well done? What about succulent beef ribs? Ever wondered the best way to cook smoked chicken and pork without drying it out? This book will give you the tools and techniques to do just that. Combing the elements of "Fire & Water" can open up a whole new cooking experience for even the most novice of home cooks. None of the techniques are super hard and the recipes included are easy and can be customized for your own personal tastes. We walk you though the equipment, process, and all that are needed to get you started and experimenting on your own.