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Keys To Good Cooking
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Book Synopsis Keys to Good Cooking by : Harold McGee
Download or read book Keys to Good Cooking written by Harold McGee and published by Appetite by Random House. This book was released on 2013-02-19 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.
Book Synopsis Aida Mollenkamp's Keys to the Kitchen by : Aida Mollenkamp
Download or read book Aida Mollenkamp's Keys to the Kitchen written by Aida Mollenkamp and published by Chronicle Books. This book was released on 2012-10-24 with total page 459 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collects more than three hundred recipes as well as a technique primer and how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills.
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
Book Synopsis Salt, Fat, Acid, Heat by : Samin Nosrat
Download or read book Salt, Fat, Acid, Heat written by Samin Nosrat and published by Simon and Schuster. This book was released on 2017-04-25 with total page 480 pages. Available in PDF, EPUB and Kindle. Book 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 roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.
Download or read book Salt to Taste written by Marco Canora and published by Rodale. This book was released on 2009-10-13 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: The key to confident cooking lies not in learning to follow intricate recipes but rather in mastering a select handful of truly appealing yet straightforward dishes that invite experimentation and improvisation to reflect the seasons and the cook's own palate. In Salt to Taste, Chef Marco Canora presents a tempting repertoire of 100 soulful recipes that embody this philosophy perfectly: food that is comforting and familiar but with a depth of flavor and timeless appeal that mark the dishes as true essentials of the contemporary table. Each meticulously written recipe offers insightful lessons drawn both from memories of his mother's cooking and his years as one of New York's most respected chefs, guiding the way to a delicious dish every time. Extensive chef's notes suggest ways to streamline the process and enhance the savory results, marrying the precision of the professional kitchen with the warmth of home cooking. Those looking to elevate their cooking from merely good to truly spectacular will find much here to inspire them, while those in need of culinary coaching will learn that creating greatness is within reach. With a little forethought, care, practice, and observation, any cook can quickly gain the confidence to "salt to taste."
Book Synopsis Gulf Coast Cooking by : Virginia T. Elverson
Download or read book Gulf Coast Cooking written by Virginia T. Elverson and published by Shearer Publishing. This book was released on 1991 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: In one book, 300 mouth-watering recipes for the bounty of the Gulf Coast region, from amberjack to yellowtail snapper, shrimp to oysters. Pick up this book every time you want to make something special from fresh seafood, vegetables, and sweets.
Book Synopsis 12 Best Foods Cookbook by : Dana Jacobi
Download or read book 12 Best Foods Cookbook written by Dana Jacobi and published by Rodale Books. This book was released on 2005-01-27 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: From an award-winning food writer and chef--the breakthrough cookbook that identifies 12 micronutrient-rich foods that can help protect you against major disease and shows you how to turn them into mouthwatering dishes. A diet rich in nutrients, including protein, carbohydrates, fat, fiber, and vitamins, is not enough for our health. For optimum protection against heart disease, cancer, diabetes, and other chronic diseases, we also need an abundance of micronutrients. How to make sure we get enough of these vital micronutrients--and how to prepare them easily and deliciously--is what Dana Jacobi shows us in 12 Best Foods Cookbook. After identifying the 12 foods containing the most potent micronutrients--broccoli, black beans, tomatoes, salmon, soy, sweet potatoes, oats, onions, blueberries, walnuts, spinach, and chocolate--Jacobi provides over 200 fabulous, remarkably varied recipes starring these ingredients. From appetizers and sandwiches to sides and smoothies, from Salmon and Creamed Corn Chowder to a stir-fry of Asparagus, Red Pepper and Curried Tofu, the recipes in this book prove that a diet rich in all the micronutrients science has shown to be indispensable to our well-being can be a parade of delectable dishes. And, since chocolate is the most powerful antioxidant food, The Ultimate Bittersweet Brownies is one of the sweet treats that will satisfy the yearnings of health-conscious eaters and passionate chocoholics alike.
Book Synopsis The Food Lab: Better Home Cooking Through Science by : J. Kenji López-Alt
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.
Book Synopsis Everyday Food: Great Food Fast by : Martha Stewart Living Magazine
Download or read book Everyday Food: Great Food Fast written by Martha Stewart Living Magazine and published by Clarkson Potter. This book was released on 2011-08-31 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: No matter how busy you are, at the end of the day you want fresh, flavorful meals that are easy to prepare. And you want lots of choices and variations—recipes that call for your favorite foods and take advantage of excellent (and readily available) ingredients. In the first book from the award-winning magazine Everyday Food, you’ll find all of that: 250 simple recipes for delicious meals that are quick enough to make any day of the week. Because a change in weather affects how we cook as much as what we cook, the recipes in Everyday Food are arranged by season. For spring, you’ll find speedy preparations for main-course salads, chicken, and poached salmon that minimize time spent at the stove; summer features quick techniques for grilling the very best burgers and kabobs as well as no-cook pasta sauces; for fall, there are braised meats and hearty main-course soups; and winter provides new takes on rich one-dish meals, roasts and stews, and hearty baked pastas. Finally, a chapter on basics explains how to make year-round staples such as foolproof roast chicken, risotto, couscous, and chocolate sauce. Designed in a contemporary and easy-to-read format, Everyday Food boasts lush, full-color photography and plenty of suggestions for substitutions and variations. With Everyday Food, even the busiest on-the-go cook can look forward to meals that bring freshness, nutrition, and a range of flavors to dinner all week long.
Book Synopsis On Food and Cooking by : Harold McGee
Download or read book On Food and Cooking written by Harold McGee and published by Simon and Schuster. This book was released on 2007-03-20 with total page 898 pages. Available in PDF, EPUB and Kindle. Book excerpt: A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Download or read book Sous Vide written by Hugh Acheson and published by Clarkson Potter. This book was released on 2019-10-15 with total page 290 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
Book Synopsis The Flavors of the Florida Keys by : Linda Gassenheimer
Download or read book The Flavors of the Florida Keys written by Linda Gassenheimer and published by Open Road + Grove/Atlantic. This book was released on 2010-12-07 with total page 541 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Margaritas to Tropical Coffee Cake to Snapper Rangoon—more than 200 Florida Keys culinary delights from the James Beard Award winner. The sun-drenched Florida Keys are a unique crossroads where Caribbean, European, and American cultures and cuisines meet. In The Flavors of the Florida Keys, Linda Gassenheimer brings the islands to your kitchen with over two hundred recipes that range from the humble (Bahamian Conch Chowder) to the sophisticated (Crab Cakes with Pommery Mustard Sauce) to the comforting (Sweet Potato Bisque) to the unusual (Heavenly Hogfish). In her quest for the best of the Keys’ culinary traditions, Gassenheimer has been everywhere from waterfront beach shacks to resort dining rooms, while collecting the stories of the men and women behind the recipes—the eccentric artists and writers, the local fishermen, and the bon vivants captured by the magical atmosphere of the region. Your dinner companions include chef Doug Shook from acclaimed Louie’s Backyard, Elena Spottswood, a member of one of the original Conch families, who shares her recipe for a perfect Cuban Mojito, and Wolfgang Birk, whose Ocean Bounty serves up an abundance of superlative seafood from the surrounding seas. Travel the Keys with Gassenheimer’s “highly recommended” book by your side, and discover its hidden treasures—perfect as a stove-side companion for bringing the sunlight and spirit of the Keys to your own dining table, whether it be for cocktails, appetizers, entrees, side dishes, salads, sandwiches, soups, or desserts (Library Journal).
Download or read book Changing the Game written by Craig Tomsky and published by Izzard Ink. This book was released on 2021 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Changing the Game is intended to provide the do-it-yourself sportsman with detailed guidance and proven, time-tested techniques that will optimize the enjoyment of his or her harvest, taking it from field to fork, and for home cooks who are hunting for new ways to up their food game. Author Craig Tomsky grew up in a traditional Italian household in Northern New Jersey, where he was accustomed to good food-really good food. He has coupled his uncompromising love of such fare with his passion for hunting for more than 30 years, and has identified key factors that will reduce and, in most cases, eliminate the undesirable "gamey" flavors that all too often result from inadequately processed and prepared game. He has also developed and refined with his personal flair many recipes from family and friends over the years to not only complement each game's most desirable flavors, but to help you truly transform your game meat into delicious finished dishes. Changing the Game is a total playbook that takes the reader from caring for the game after the harvest through Craig's "keys to changing the game"-specific techniques used during the butchering and preservation processes that will positively impact the flavor and tenderness of the meat. It also lays out a roadmap and recommends equipment the reader can use to expediently and efficiently process various types of game meat. Explanations that support the findings and preparation techniques are provided in relatable layman's terms via anecdotes that are sprinkled throughout the book.Changing the Game finishes with a multitude of delicious recipes-some new, many traditional-that reflect the many cultures that make up this great country of ours. They have been enhanced by game meat as well as Craig's selection and use of complementary ingredients to achieve complex yet delicate flavor profiles for each dish. Changing the Game also contains recipes for side dishes and desserts, along with wine pairing recommendations, to provide the reader with a complete game plan for an enjoyable evening that will leave your dinner guests asking, "Is this really wild game?"
Download or read book Keepers written by Kathy Brennan and published by Rodale Books. This book was released on 2013-08-20 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether they're parents, married without kids, or single, most people want to do better at mealtime—they want to put good, nutritious food on the table, they're looking for a more diverse repertoire of dishes to prepare, and they'd like to enjoy the process more. The problem is they don't believe they have the time or ability to do it night after night. But it can be done, and Keepers will show them how. Drawing from two decades of trial-and-error in their own kitchens, as well as working alongside savvy chefs and talented home cooks, Campion and Brennan offer 120 appealing, satisfying recipes ideal for weeknight meals. There's an array of master recipes for classic dishes with options for substitutions, updated old favorites, one-pot meals, "international" dishes, super-fast ones, and others that reheat well or can be cooked in individual portions. Along with timeless recipes, Keepers is filled with invaluable tips on meal planning and preparation, all presented in an entertaining, encouraging, and empathetic style. Keepers gives cooks all of the tools they need to become more efficient, confident, and creative in the kitchen. It will help them survive the Monday-to-Friday dinner rush with their sanity and kitchens intact, and also have some fun along the way.
Book Synopsis Cooking in the Moment by : Andrea Reusing
Download or read book Cooking in the Moment written by Andrea Reusing and published by Clarkson Potter. This book was released on 2011-04-05 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: "If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.
Book Synopsis My Key West Kitchen by : Norman Van Aken
Download or read book My Key West Kitchen written by Norman Van Aken and published by Kyle Books. This book was released on 2017-10-07 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Award-winning chef Norman Van Aken has been cooking in Florida for 40 years. My Key West Kitchen is his love letter to Key West, where he first found the passion to cook, and where the unique cultural makeup of the island influenced his cuisine today. Follow Chef Van Aken as he strolls through Key West, reminiscing and re-creating dishes from "little joints" and restaurants both past and present. Norman includes recipes for his own take of the first foods and drinks he experienced in Key West and how they seemed "different than ordinary American fare," from the Sunday Fish Fry at Capt. Tony's to the Rib Sandwich and Dark & Stormy from the Bahama Village Elk's Club. Norman also focuses on the home cooking of Key West, whether it's "Yard Bird" Fricasse with Collard Greens and Pot Likker from the Tropical American South, Plaintain Soup from the Spanish Caribbean, or Nassau Grouper in Banana Leaves with Coconut "Run Down" from the British Caribbean. The colorful stories behind the recipes make My Key West Kitchen essential reading both in and out of the kitchen.
Download or read book Nose Dive written by Harold Mcgee and published by Hachette UK. This book was released on 2020-10-15 with total page 503 pages. Available in PDF, EPUB and Kindle. Book excerpt: A TIMES BOOK OF THE YEAR 2020 BEST BOOKS OF 2020: SCIENCE - FINANCIAL TIMES SHORTLSTED FOR THE ANDRE SIMON AWARD The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award. What is smell? How does it work? And why is it so important? HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense. Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. DIVE IN!
