Keys to Good Cooking

Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – why should I fry-off beef before making a casserole? How do I prevent my sauce from separating?

Author: Harold Mcgee

Publisher: Hachette UK

ISBN: 9781848946835

Category: Cooking

Page: 576

View: 740

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There’s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – why should I fry-off beef before making a casserole? How do I prevent my sauce from separating? How can I be sure my eggs are fresh? Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals. Praise for Harold McGee On Food and Cooking : “One of the greatest cookery books ever written.” Heston Blumenthal “A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food. Without a single ‘recipe’ in it, I think it’s one of the most important food books ever written.” Jamie Oliver “One of the most important books ever written about food, and one of the most enjoyable... McGee has become a godfather figure for all right-thinking chefs and food-writers” Hugh Fearnley-Whittingstall
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Keys to Good Cooking

Author: St. Peter Lutheran Church (Fort Myers Beach, Fla.)

Publisher:

ISBN: OCLC:652965257

Category: Community cookbooks

Page:

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Nose Dive

Here is a story of the world, of all of the smells under our collective nose.

Author: Harold McGee

Publisher: Appetite by Random House

ISBN: 9780147529756

Category: Cooking

Page: 544

View: 109

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The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking. From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.
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Salt Fat Acid Heat

Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes. New York: Penguin Press, 2010. ———. On Food and Cooking: The Science and Lore of ...

Author: Samin Nosrat

Publisher: Simon and Schuster

ISBN: 9781476753850

Category: Cooking

Page: 480

View: 696

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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.
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Good Cook s Handbook a Ready Reference Time Saver

... One of the keys to good cooking is knowing how to use herbs and spices . For a novice cook , this can be difficult — with hundreds of seasonings to ...

Author: Sunset

Publisher: Sunset Publishing Company

ISBN: 0376022027

Category: Fiction

Page:

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Presents basic cooking facts in clear, easy-to-follow charts and illustrations on how to bone chicken, fluff a souffle, microwave scallops, measure butter, season carrots, and more
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The Great International Math on Keys Book

o o KEYS TO HOME MANAGEMENT Keys to Good Cooking - Recipe Conversions Often you may have a recipe for something good , but find that you need more or less ...

Author: Texas Instruments Incorporated. Learning Center

Publisher:

ISBN: 089512002X

Category: Calculators

Page: 208

View: 817

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Math on Keys, a book of learning about calculators, problems, and exercises.
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Salt Fat Acid Heat

This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Author: Samin Nosrat

Publisher: Simon and Schuster

ISBN: 9781476753836

Category: Cooking

Page: 469

View: 443

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Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --
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Ohio State Journal of Dental Science

Well , my husband and the other men folks said my cooking was good . ” “ What ? Good cooking ! ” demanded the surprised Apostle , as he dropped his keys .

Author:

Publisher:

ISBN: UCAL:B2894405

Category: Dentistry

Page:

View: 599

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Fearless Cooking for Company

All entrées in the book are accompanied by menu suggestions, and some basic recipes are included to remind the reader of important techniques, procedures, and timing.

Author: M. Evans

Publisher: Crown

ISBN: 9780307801111

Category: Cooking

Page: 322

View: 375

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The serious cook is always delighted to hear the words ''superb" and "delicious" or even an occasional "bravo," but the ultimate compliment received at any table is a question: "May I have a copy of your recipe?" Whether it's Cream-Filled Crêpes Flamed in Cointreau or Grilled Knockwursts with Honey Mustard, if your audience likes the dish well enough to ask for the recipe, then it's a success. Fearless Cooking for Company includes ten years' worth of Michele Evans' "most requested" recipes, more than 300 of them, and they are truly special. Most are her own, but there are also contributions from family, friends, and chefs in restaurants around the world who have generously shared their secrets. The recipes offer a wide range of choices for every course and every taste, from instant dishes made from fresh and some prepared foods to elaborate presentations that require time and totally fresh ingredients. There are special sections on cooking for crowds, with recipes and menus that serve 12 or 24 people any time of the year. All entrées in the book are accompanied by menu suggestions, and some basic recipes are included to remind the reader of important techniques, procedures, and timing. Organization is as important to the home cook as it is to the chef in the largest restaurant kitchen, and it is one of the critical keys to good cooking and elegant, anxiety-free entertaining. A chapter called Mise en Place—putting everything in its place—suggests ways of organizing the preparation of a recipe in the most efficient manner possible. Whether you entertain every night of the week or cook only when the mood strikes you, the recipes in Fearless Cooking for Company will become part of your own treasured collection—recipes that you will be asked for again and again and that you will pass on to others with pleasure.
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The Key to Chinese Cooking

Analyses of and explicit instruction in the fundamental techniques of Chinese cooking are followed by more than three hundred recipes for simple and exotic, traditional and original main and side dishes

Author: Irene Kuo

Publisher: Alfred a Knopf Incorporated

ISBN: UCSC:32106014777699

Category: Cooking

Page: 532

View: 154

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Analyses of and explicit instruction in the fundamental techniques of Chinese cooking are followed by more than three hundred recipes for simple and exotic, traditional and original main and side dishes
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Saveur

Organized by cooking in Charleston , Savantools , methods , and ... and which was commonly made in the CHEESE STRAWS Keys to Good Cooking : A not only might ...

Author:

Publisher:

ISBN: CORNELL:31924110487893

Category: Cooking

Page:

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Fat for Fuel Ketogenic Cookbook

"Drawing on Dr. Mercola's expertise and ... work in natural medicine, and Evans's experience as an award-winning restaurateur, cookbook author, and TV chef, this book offers a 'Health 101' course that covers metabolism, digestion, gut ...

Author: Joseph Mercola

Publisher: Hay House

ISBN: 9781401955410

Category: COOKING

Page: 304

View: 576

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"Drawing on Dr. Mercola's expertise and ... work in natural medicine, and Evans's experience as an award-winning restaurateur, cookbook author, and TV chef, this book offers a 'Health 101' course that covers metabolism, digestion, gut health, diabetes, and more guidance for a healthy lifestyle--from fitness, sleep, and stress relief to stocking a ketogenic kitchen--[and] 100 ... recipes aligned with both ketogenic and Paleo principles, [including] juices, soups, salads, meals, and snacks"--
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Understanding Calculator Math

KEYS TO HOME MANAGEMENT Keys to Good Cooking - Recipe Conversions 0 Often you may have a recipe for something good , but find that you need more or less of ...

Author: Texas Instruments Incorporated. Learning Center

Publisher:

ISBN: PSU:000028847694

Category: Calculators

Page: 224

View: 479

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Student Calculator Math

Too KEYS TO HOME MANAGEMENT Keys to Good Cooking -Recipe Conversions 0 Often you may have a recipe for something good , but find that you need more or less ...

Author: Ralph A. Oliva

Publisher: Texas Instruments

ISBN: 0895120399

Category: Algebra

Page: 224

View: 567

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The Flavors of Southern Italy

" -Susie Middleton, Fine Cooking magazine Savor the rich flavors of Southern Italy with this exciting collection from experienced cook and food writer Erica De Mane.

Author: Erica De Mane

Publisher: Houghton Mifflin Harcourt

ISBN: 9780544791695

Category: Cooking

Page: 464

View: 470

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Praise for Erica De Mane "Erica De Mane is an experienced, generous home cook who understands how both Italians and Americans like to eat, and she deftly manages to bridge the two cultures." -Corby Kummer, The New York Times "De Mane tells you things you need to know. . . . Her philosophy is contagious. The tone is friendly. The result is liberating. The confidence can't help but build." -Ronalie C. Peterson, The Washington Post "I found myself nodding in appreciation of Erica De Mane's willingness to hand over the keys to being a good cook." -Susie Middleton, Fine Cooking magazine Savor the rich flavors of Southern Italy with this exciting collection from experienced cook and food writer Erica De Mane. From classic recipes to new interpretations, from multi-course meals to easy antipasti, here are dishes for cooks of all levels that capture the taste and spirit of one of the world's most beloved cuisines.
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Salt to Taste

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 ...

Author: Marco Canora

Publisher: Rodale

ISBN: 9781594867804

Category: Cooking

Page: 288

View: 542

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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."
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Gluten Free 101

The 101 series expands with an all-new everything-you-need-to-know guide to making gluten-free meals. This cookbook features 101 delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested.

Author: Perrin Davis

Publisher: Agate Publishing

ISBN: 9781572847019

Category: Cooking

Page: 144

View: 999

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101 tasty gluten-free recipes and everything you need to know to deliver the best results, whether you’re a beginner or a more experienced chef. The 101 series expands with an all-new everything-you-need-to-know guide to making gluten-free meals. This cookbook features 101 delicious, diverse, and accessible recipes, all of which have been thoroughly kitchen tested. Gluten-Free 101 also features a simple, contemporary-looking design that’s as practical as it is elegant, with measures calculated using both traditional and metric quantities. And scattered throughout are beautiful full-color photographs that enhance each books utility and visual appeal. Gluten-Free 101 starts off with a detailed introduction that covers the basics of gluten-free and provides plenty of helpful how-tos, insider tips, and keys to best results. The idea is to provide everything a reader needs to know in order to make these recipes successfully. The 101 recipes included feature a breadth of different dishes drawn from a wide range of culinary traditions, all of them featuring clear, straightforward directions, and all of them delicious. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
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