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Author : Maria Elia
Publisher : Kyle Books
ISBN 13 : 9781906868581
Total Pages : 0 pages
Book Rating : 4.8/5 (685 download)
Download or read book Full of Flavor written by Maria Elia and published by Kyle Books. This book was released on 2013-04-16 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of more than 100 recipes arranged around 18 of the author's favorite ingredients.
Author : Ayesha Curry
Publisher : Voracious
ISBN 13 : 0316496189
Total Pages : 372 pages
Book Rating : 4.3/5 (164 download)
Download or read book The Full Plate written by Ayesha Curry and published by Voracious. This book was released on 2020-09-22 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER Enjoy family-friendly recipes that are ready in no time, when you've got no time, from New York Times bestselling author, online phenomenon, and TV star Ayesha Curry. Ayesha Curry knows what it's like to have so much on your plate you can barely think about dinner. But she also knows that finding balance between work and family life starts with gathering around the table to enjoy a home-cooked meal. The Full Plate brings the best of Ayesha's home kitchen straight to you, with 100 recipes that are flexible and flavorful and come together in less than an hour. You'll find sheet pan dinners and crowd-pleaser pastas, hearty salads and healthy updates to takeout favorites, and fresh spins on classic dishes-plus kid-friendly meals, desserts, and sides (and a few beverages just for the adults). Recipes include: Mushroom Tacos with Avocado Crema Hot Honey Chicken Sandwiches Crab Bucatini Sheet Pan Pork Chops Guava Ginger Ice Cream Spicy Margaritas, and more
Author : Niki Segnit
Publisher : Bloomsbury Publishing USA
ISBN 13 : 160819874X
Total Pages : 402 pages
Book Rating : 4.6/5 (81 download)
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.
Author : Rich Landau
Publisher : The Experiment
ISBN 13 : 9781615192830
Total Pages : 0 pages
Book Rating : 4.1/5 (928 download)
Download or read book Vedge written by Rich Landau and published by The Experiment. This book was released on 2015-08-11 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most exciting vegetable cooking in the nation is happening at Vedge, where in an elegant nineteenth-century townhouse in Philadelphia, chef-proprietors Rich Landau and Kate Jacoby serve exceptionally flavorful fare that is wowing vegans, vegetarians, and carnivores alike. Now, Landau and Jacoby share their passion for ingenious vegetable cooking. The more than 100 recipes here—such as Fingerling Potatoes with Creamy Worcestershire Sauce, Pho with Roasted Butternut Squash, Seared French Beans with Caper Bagna Cauda, and Eggplant Braciole—explode with flavor but are surprisingly straightforward to prepare. At dessert, fruit takes center stage in dishes like Blueberries with Pie Crust and Lemonade Ice Cream—but vegetables can still steal the show, like in the Beetroot Pots de Crème. With more than 100 photographs, behind-the-scenes anecdotes, and useful tips throughout, Vedge is an essential cookbook that will revolutionize the way you cook and taste vegetables.
Author : Daniel Patterson
Publisher : Penguin
ISBN 13 : 069819716X
Total Pages : 290 pages
Book Rating : 4.6/5 (981 download)
Download or read book The Art of Flavor written by Daniel Patterson and published by Penguin. This book was released on 2017-08-01 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: • The Four Rules for creating flavor • A Flavor Compass that points the way to transformative combinations • The flavor-heightening effects of cooking methods • “Locking,” “burying,” and other aspects of cooking alchemy • The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
Author : Sophia Day
Publisher : MVP Kids
ISBN 13 : 9781644408636
Total Pages : 0 pages
Book Rating : 4.4/5 (86 download)
Download or read book Full of Flavor written by Sophia Day and published by MVP Kids. This book was released on 2020-01-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Leo and his father are in the kitchen cooking a mighty delicious Italian sandwich. As father and son bond, Leo learns that it's not just the things he accomplishes that make his father proud. Find out what makes Leo beam with pride for being Full of Flavor in this story you and your child can read together. Mighty Tokens is a series for emerging readers to experience together with their parents. Children will learn valuable reading skills as their parents read one side of the page while the child is encouraged to read the other side. While nurturing literacy and building reading skills, parents will also reinforce positive concepts, such as determination and kindness, as they deposit tokens of affirmation into the "character banks" of their children, raising them to someday be mighty adults.
Author : Andree Voilley
Publisher : Woodhead Publishing
ISBN 13 : 1845691407
Total Pages : 468 pages
Book Rating : 4.8/5 (456 download)
Download or read book Flavour in Food written by Andree Voilley and published by Woodhead Publishing. This book was released on 2006-03-08 with total page 468 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds. Chapter three reviews current practice in the sensory analysis of food flavour. Chapter four discusses choosing from the wide range of instrumental techniques which have been developed to identify aroma compounds. The final chapter in Part One discusses the complex issues in matching instrumental measurements with the results of sensory evaluation of foods.Part two reviews key research in the way flavour compounds are retained within foods and the factors determining the way they are released. There are chapters on flavour compound interactions with lipids, emulsions, protein and carbohydrate components in food. Other chapters review modelling aroma interactions in food matrices and mechanisms of flavour retention in and release from liquid food products. The final part reviews what we now know about how humans experience flavour release, together with some of the key factors influencing this process. There are chapters on the process of flavour release in the mouth, the way texture-aroma and odour-taste interactions influence this process, psychological factors and the development of flavour perception during infancy.Flavour in food seeks to distil key developments in flavour science and summarise their implications for the food industry. It is a valuable reference for R&D staff, those responsible for sensory evaluation of foods and product development, as well as academics and students involved in flavour science. Understand how flavour is detected and measured Analyses key research in the retention and release of flavour compounds Examines how humans experience flavour release
Author : William Gibson
Publisher : Penguin
ISBN 13 : 042525299X
Total Pages : 274 pages
Book Rating : 4.4/5 (252 download)
Download or read book Distrust That Particular Flavor written by William Gibson and published by Penguin. This book was released on 2012-09-04 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of New York Times bestselling author William Gibson’s articles and essays about contemporary culture—a privileged view into the mind of a writer whose thinking has shaped not only a generation of writers but our entire culture... Though best known for his fiction, William Gibson is as much in demand for his cutting-edge observations on the world we live in now. Originally printed in publications as varied as Wired, the New York Times, and the Observer, these articles and essays cover thirty years of thoughtful, observant life, and are reported in the wry, humane voice that lovers of Gibson have come to crave. “Gibson pulls off a dazzling trick. Instead of predicting the future, he finds the future all around him, mashed up with the past, and reveals our own domain to us.”—The New York Times Book Review
Author : Nik Sharma
Publisher : Chronicle Books
ISBN 13 : 145218285X
Total Pages : 361 pages
Book Rating : 4.4/5 (521 download)
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.
Author : Bob Holmes
Publisher : W. W. Norton & Company
ISBN 13 : 0393244431
Total Pages : 217 pages
Book Rating : 4.3/5 (932 download)
Download or read book Flavor: The Science of Our Most Neglected Sense written by Bob Holmes and published by W. W. Norton & Company. This book was released on 2017-04-25 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: A journey into the surprising science behind our flavor senses. Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing. Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell. Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste. Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.
Author : Betina Piqueras-Fiszman
Publisher : Woodhead Publishing
ISBN 13 : 008100351X
Total Pages : 378 pages
Book Rating : 4.0/5 (81 download)
Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. Authored by top academics and world leaders in the field Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Author : Andrew Dornenburg
Publisher : Little, Brown
ISBN 13 : 0316039845
Total Pages : 938 pages
Book Rating : 4.3/5 (16 download)
Download or read book The Flavor Bible written by Andrew Dornenburg and published by Little, Brown. This book was released on 2008-09-16 with total page 938 pages. Available in PDF, EPUB and Kindle. Book excerpt: Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.
Author : Mark Anthony
Publisher :
ISBN 13 : 9780982879177
Total Pages : 430 pages
Book Rating : 4.8/5 (791 download)
Download or read book Simply Incredible Flavor written by Mark Anthony and published by . This book was released on 2018-01-10 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is a Simply Incredible book! It is filled with the tools you need to create Simply Incredible Flavors from the most popular regions around the world. But that¿s not all. We have also included sections on how to flavor the healthiest foods that we should be eating every day. And if that wasn¿t enough, there¿s more. We have included over 225 healthy recipes and ideas to achieve Simply Incredible Flavor in everything you prepare.
Author : Allen J. St. Angelo
Publisher : Elsevier
ISBN 13 : 0323156932
Total Pages : 303 pages
Book Rating : 4.3/5 (231 download)
Download or read book Warmed-Over Flavor of Meat written by Allen J. St. Angelo and published by Elsevier. This book was released on 2012-12-02 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor (WOF) of meat that contributes to a decrease in sale, meat consumption, and production expansion. WOF is old, stale, rancid, and painty flavor and odor of meat, apparently caused by the catalytic oxidation of unsaturated fatty acids. Comprised of 10 chapters, the book initially describes the mechanisms of metals’ role in the promotion of lipid oxidation. The text also discusses the content and distribution of iron in meat and the evidence concerning the ability of the various forms of iron in meat to promote oxidative degradation of lipids. The subsequent chapters describe the oxidative deterioration in muscle foods and the free radical processes pertinent to autoxidation of foods. A chapter presents evidence for and against heme catalysis of lipid oxidation and the antioxidant role of nitrite in cured meats. The book also considers sensory and instrumental analysis of volatiles and undesirable flavors related to WOF and the isolation and separation of heteroatomic compounds associated with beef flavor. The remaining chapters describe several methodologies for retarding or preventing WOF in meat, focusing on the practical procedure of the Maillard reaction. Lastly, sources of natural antioxidants for meat product preservation are considered. Food scientists, researchers, and manufacturers will find this book invaluable.
Author : Rob Dunn
Publisher : Princeton University Press
ISBN 13 : 0691199477
Total Pages : 298 pages
Book Rating : 4.6/5 (911 download)
Download or read book Delicious written by Rob Dunn and published by Princeton University Press. This book was released on 2021-03-23 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? This book offers new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history. The authors consider the role that flavor may have played in the invention of the first tools, the extinction of giant mammals, the evolution of the world's most delicious and fatty fruits, the creation of beer, and our own sociality
Author : Yotam Ottolenghi
Publisher : Ten Speed Press
ISBN 13 : 0399581766
Total Pages : 591 pages
Book Rating : 4.3/5 (995 download)
Download or read book Ottolenghi Flavor written by Yotam Ottolenghi and published by Ten Speed Press. This book was released on 2020-10-13 with total page 591 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • NPR • The Washington Post • The Guardian • The Atlanta Journal-Constitution • National Geographic • Town & Country • Epicurious “Bold, innovative recipes . . . make this book truly thrilling.”—The New York Times Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and learn to identify the produce that has the innate ability to make dishes shine. With main courses, sides, desserts, and a whole pantry of “flavor bombs” (homemade condiments), there’s something for any meal, any night of the week, including surefire hits such as Stuffed Eggplant in Curry and Coconut Dal, Spicy Mushroom Lasagne, and Romano Pepper Schnitzels. Chock-full of low-effort, high-impact dishes that pack a punch and standout meals for the relaxed cook, Ottolenghi Flavor is a revolutionary approach to vegetable cooking.
Author : Vicente Ferreira
Publisher : Academic Press
ISBN 13 : 012401724X
Total Pages : 742 pages
Book Rating : 4.1/5 (24 download)
Download or read book Flavour Science written by Vicente Ferreira and published by Academic Press. This book was released on 2013-07-29 with total page 742 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. Flavour Science, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics. This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. Focuses on the rapidly changing field of flavor science Includes the latest information on the physiology, chemistry and measurement of flavor Presents practical information on the flavor industry and emerging trends
