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The Seasoning
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Book Synopsis The Seasoning by : Manon Steffan Ros
Download or read book The Seasoning written by Manon Steffan Ros and published by . This book was released on 2015-05-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Peggy is eighty and the family are having a birthday party. Her son's gift of a beautifully crafted notebook comes with a request. Peggy's not so keen on telling her own story, but each of her family and neighbours has a story to tell, revealing not just Peggy's life but that of her village, tucked beneath Cader Idris on the southern fringes of Snowdownia.
Download or read book Blasu written by Manon Steffan Ros and published by Y Lolfa. This book was released on 2007-05-16 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wrth edrych yn ol ar ei bywyd, a'r teulu a'r ffrindiau a fu'n gwmni iddi ar hyd y daith, daw blasau o'r gorffennol i brocio atgofion Pegi. Ond nid yw pob atgof yn felys, ac mae rhai cyfrinachau'n gadael blas chwerw.
Book Synopsis Speedy Seasoning by : Cider Mill Press
Download or read book Speedy Seasoning written by Cider Mill Press and published by Cider Mill Press. This book was released on 2020-07-28 with total page 42 pages. Available in PDF, EPUB and Kindle. Book excerpt: Please your palate and impress your guests with this must-have guide for all things seasoning. Please your palate and impress your guests with this must-have guide for all things seasoning. With six tabbed sections for spicy, smoky, salty, sweet, savory, and sour, you’ll never have to worry about a meal falling flat. Whether you’re looking for the right flavor for chicken, steak, pork, lamb, and more, or want to shake up your usual routine, this easy-to-use cookbook features dozens of rub recipes to elevate your flavor game to the next level. This is the perfect gift for cooks of all skill levels, from the beginner baster to the seasoned seasoner. Get ready to take your seasoning game to the next level with Speedy Seasoning.
Download or read book Do Sea Salt written by David Lea-Wilson and published by Do Book Company. This book was released on 2019-06-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'One must never underestimate the power of salt: life, nourishment, and certainly flavour. Anyone, including chefs, can learn how to master the finesse of salt from this book'. Daniel Boulud, chef and restaurateur Salt is magical. What other single ingredient enhances our food to make each component taste more of itself, and brings together all the elements of a dish so it sings with deliciousness? And it's not just about flavour, these crystals contain trace elements needed for our very survival. Do Sea Salt will change the way you think about salt and how you use it. Written by the founders of Halen Môn, the Anglesey sea salt used by home cooks and world-famous chefs alike, you will discover: How to season your food properly; The role that sea salt plays in our health; How to make your own sea salt. With favourite recipes from salt-baked fish to sea-salted chocolate truffles, Do Sea Salt shows how this humble ingredient has the ability to take food from bland to brilliant.
Book Synopsis Mastering Spice by : Lior Lev Sercarz
Download or read book Mastering Spice written by Lior Lev Sercarz and published by Clarkson Potter. This book was released on 2019-10-15 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spices are the fastest, easiest way to transform a dish from good to spectacular. In his new book, Lior Lev Sercarz, the country's most sought-after spice expert, shows you how to master flavor in 250 inspiring recipes, each counting on spices to elevate this collection of everyday and new favorites. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEW Spices are the magic ingredient in Lior Lev Sercarz's newest book, Mastering Spice, and all it takes is a pinch to bring your meatballs, roast chicken, or brownies to the next level. Owner of New York City spice shop La Boîte, and a professionally trained chef who has cooked at some of the world's most renown restaurants, Lior's simple and straightforward approach showcases how spices and spice blends can take a recipe for chicken soup, meatballs, or brownies into a whole new and exciting direction. Every section begins with a master recipe and technique--then Lior teaches readers how to change the spices or some of the ingredients to get a profoundly different dish than what you began with. By mastering the techniques and playing with the variations, you'll learn how to use spices to become a more creative and intuitive cook, and how spices can endlessly heighten your eating experience.
Book Synopsis The Seasoning of Wood by : Harold Scofield Betts
Download or read book The Seasoning of Wood written by Harold Scofield Betts and published by . This book was released on 1917 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis All in the Seasoning by : Katherine V. Forrest
Download or read book All in the Seasoning written by Katherine V. Forrest and published by . This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Holiday short story anthology edited by the esteemed Katherine V. Forrest.
Book Synopsis An Introduction to the Seasoning of Timber by : W. J. Kape
Download or read book An Introduction to the Seasoning of Timber written by W. J. Kape and published by Elsevier. This book was released on 2013-09-24 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt: Pergamon Series of Monographs on Furniture and Timber, Volume 1: An Introduction to the Seasoning of Timber discusses the applied technology of wood preservation. The book is comprised of 10 chapters that cover both methods and concerns of seasoning timber. The text first provides an introduction to the subject of timber seasoning, and then proceeds to detailing the botanical structure related to drying. Next, the book tackles issues of moisture and dryness of timber. The next two chapters deal with air and kiln seasoning. Chapters 7 and 8 discuss drying defects and drying schedules. The last two chapters cover other methods of seasoning and other aspect of timber drying. The book will be of great use to professionals in the timber industry. Botanists and agriculturists will also benefit from the book.
Book Synopsis Heart Makes The Home Cookbook: IT'S ALL IN THE SEASONing by : Donna Frasier
Download or read book Heart Makes The Home Cookbook: IT'S ALL IN THE SEASONing written by Donna Frasier and published by Covenant Books, Inc.. This book was released on 2022-03-25 with total page 345 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heart Makes the Home: IT’S ALL IN THE SEASONing This is the first in a series of cookbooks dedicated to family. Donna Frasier is a former director of education and activities for her home church and worked in this capacity, along with event preparation, for over twenty years. She was raised in the South and shares stories, recipes, and poetry that read much like a biography. These are timeless Southern recipes that have been passed down from generation to generation. These recipes will become favorites.
Book Synopsis The Spice Companion by : Lior Lev Sercarz
Download or read book The Spice Companion written by Lior Lev Sercarz and published by Clarkson Potter. This book was released on 2016-11-01 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource as beautiful as it is informative.
Book Synopsis The Book of Spice: From Anise to Zedoary by : John O'Connell
Download or read book The Book of Spice: From Anise to Zedoary written by John O'Connell and published by Simon and Schuster. This book was released on 2016-07-12 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: At once familiar and exotic, spices are rare things, comforting us in favorite dishes while evoking far-flung countries, Arabian souks, colonial conquests and vast fortunes. John O'Connell introduces us to spices and their unique properties, both medical and magical, alongside the fascinating histories behind both kitchen staples and esoteric luxuries. A tasty compendium of spices and a fascinating history and wide array of uses of the world’s favorite flavors—The Book of Spice: From Anise to Zedoary reveals the amazing history of spices both familiar and esoteric. John O’Connell’s erudite chapters combine history with insights into art, religion, medicine, science, and is richly seasoned with anecdotes and recipes. Discover why Cleopatra bathed in saffron and mare’s milk, why wormwood-laced absinthe caused eighteenth century drinkers to hallucinate and how cloves harvested in remote Indonesian islands found their way into a kitchen in ancient Syria. Almost every kitchen contains a bottle of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chili or cumin. The Book of Spice is culinary history at its most appetizing.
Book Synopsis The Seasoning of a Chef by : Douglas Psaltis
Download or read book The Seasoning of a Chef written by Douglas Psaltis and published by . This book was released on 2005 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: The fascinating diner-to-Ducasse true story of a young New Yorker's meteoric rise from his grandfather's Greek diner in Queens to the kitchens of some of the world's greatest restaurants. Meet the man Alain Ducasse called "the best cook in my kitchen"--Doug Psaltis, a culinary Horatio Alger, whose stubborn passion for perfection and dogged idealism propelled him from humble beginnings to the pinnacle of the food world. Doug began working at his grandfather's diner in Jamaica, Queens, when he was just ten years old--barely big enough to haul a sack of potatoes. His next real restaurant job, following a brief stint in college and some time spent in Colorado kitchens, was in Huntington, Long Island, his hometown. Drivingly ambitious and hardworking, he would travel into Manhattan on his days off to work, often for twelve hours or more without pay, in some of New York's premiere restaurants. He eventually was offered a regular job at David Bouley's new restaurant, Bouley Bakery, where he worked six days a week with double shifts at one of New York's hottest and most acclaimed restaurants, often leaving the house before dawn and returning home to grab a couple of hours of sleep before taking the train back into the city. From there he went to Alain Ducasse New York, which eventually won four stars from the "New York Times." Doug caught Ducasse's eye and was selected as the first American chef in the Ducasse empire and the chef to lead the next Ducasse restaurant in New York, Mix. Running the kitchen of Mix was both a dream job and a formidable challenge. Doug guided the restaurant through many crises in the face of mounting pressure and tension from all sides--before an explosive conclusion. After leaving Mix, Doug was offered a job working for Thomas Keller at the French Laundry, arguably America's restaurant mecca, where he helped lead the kitchen with Keller. Today, just past thirty, he is starting a whole new chapter in a remarkable career--a seasoned chef at last. Filled with rampant egos, cutthroat kitchen politics, and settings ranging from Monte Carlo to Paris and Napa Valley, "The Seasoning of a Chef" is a real and rare glimpse into the food industry. More than anyone until now, Doug Psaltis reveals vividly and honestly the hardships, sacrifices, and dreams of glory that are all part of becoming a great chef.
Author :Kenneth T. Farrell Publisher :Springer Science & Business Media ISBN 13 :9780834213371 Total Pages :440 pages Book Rating :4.2/5 (133 download)
Book Synopsis Spices, Condiments and Seasonings by : Kenneth T. Farrell
Download or read book Spices, Condiments and Seasonings written by Kenneth T. Farrell and published by Springer Science & Business Media. This book was released on 1998-08-31 with total page 440 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Spice written by Jack Turner and published by Vintage. This book was released on 2008-12-10 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this brilliant, engrossing work, Jack Turner explores an era—from ancient times through the Renaissance—when what we now consider common condiments were valued in gold and blood. Spices made sour medieval wines palatable, camouflaged the smell of corpses, and served as wedding night aphrodisiacs. Indispensible for cooking, medicine, worship, and the arts of love, they were thought to have magical properties and were so valuable that they were often kept under lock and key. For some, spices represented Paradise, for others, the road to perdition, but they were potent symbols of wealth and power, and the wish to possess them drove explorers to circumnavigate the globe—and even to savagery. Following spices across continents and through literature and mythology, Spice is a beguiling narrative about the surprisingly vast influence spices have had on human desire. Includes eight pages of color photographs. One of the Best Books of the Year: Discover Magazine, The Christian Science Monitor, San Francisco Chronicle
Download or read book Spice Spice Baby written by Kanchan Koya and published by . This book was released on 2017-10-26 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Spice Spice Baby Cookbook: 100 Recipes with Healing Spices for Your Family Table is a first-of-its-kind spice and recipe book in which you will learn about the science-backed health benefits of 15 spices and how to incorporate them into food your whole family will love. These 100, globally inspired recipes include baby purees, smoothies, breakfast, lunchbox ideas, entrées, snacks, desserts, spiced remedies, condiments, and spice blends. Spice Spice Baby is the creation of Kanchan Koya, a Harvard-trained Molecular Biologist, Integrative Nutritionist, and mother to two. Her original recipes are eclectic, personal, nutritious, and packed with spice. To learn more, visit www.spicespicebaby.com and share your spiced creations with the hashtag #spicespicebaby.
Book Synopsis Spices and Seasonings by : Donna R. Tainter
Download or read book Spices and Seasonings written by Donna R. Tainter and published by John Wiley & Sons. This book was released on 2001-04-18 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: A practical guide offering updates in the spices and seasonings industry Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends. There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial capabilities of certain spices, new American Spice Trade Association specifications, and new FDA labeling regulations. In addition to providing a general overview of the industry, this book offers practical details on specifications and formulations for the food technologist. Topics covered in Spices and Seasonings, Second Edition include: * U.S. regulations as they apply to spices * Spice processing * Quality issues dealing with spices * Spice extractives * Recent spice research * Common seasoning blends * Meat, snack, sauce, and gravy seasonings * Spice and seasoning trends for the new millennium Food technologists and managers from the spices and seasonings industry will find this a comprehensive and practical guide on spices and their applications.
Book Synopsis Savoring the Past by : Barbara Ketcham Wheaton
Download or read book Savoring the Past written by Barbara Ketcham Wheaton and published by Simon and Schuster. This book was released on 2011-01-18 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wheaton effortlessly brings to life the history of the French kitchen and table. In this masterful and charming book, food historian Barbara Ketcham Wheaton takes the reader on a cultural and gastronomical tour of France, from its medieval age to the pre-Revolutionary era using a delightful combination of personal correspondence, historical anecdotes, and journal entries.
