A Cook S Compendium
DOWNLOAD
Download A Cook S Compendium PDF/ePub or read online books in Mobi eBooks. Click Download or Read Online button to get A Cook S Compendium book now. This website allows unlimited access to, at the time of writing, more than 1.5 million titles, including hundreds of thousands of titles in various foreign languages. If the content not found or just blank you must refresh this page
A Cook S Compendium
DOWNLOAD
Author : Jenni Davis
language : en
Publisher:
Release Date : 2014
A Cook S Compendium written by Jenni Davis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
Cook S Compendium
DOWNLOAD
Author : Jenni Davis
language : en
Publisher:
Release Date : 2014
Cook S Compendium written by Jenni Davis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
Spice Notes
DOWNLOAD
Author : Ian Rupert Hemphill
language : en
Publisher:
Release Date : 2000
Spice Notes written by Ian Rupert Hemphill and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking (Herbs) categories.
Guide to culinary herbs and spices. Covers the history of the spice trade and cultures and cuisines of the spice world. Provides detailed information on the herbs and spices used in today's cooking and over 50 recipes. Includes bibliography and index. Author managed a spice company in Singapore, was a senior manager for a multinational food company in Australia and currently runs a specialty spice shop in Sydney.
The Cook S Compendium
DOWNLOAD
Author : Jenni Davis
language : en
Publisher:
Release Date : 2014
The Cook S Compendium written by Jenni Davis and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cooking categories.
Essential cooking experience presented in 265 expert tips. This compendium contains 265 tremendously useful cooking tips, techniques, shortcuts, wisdom and indispensable recipes that cooks of all experience will find to be valuable additions to their skill set. Step-by-step photographs, labeled diagrams, tables, charts, "fix it" and "try it" features, and much more make this compendium an essential resource. The book covers a wide range of topics in seven thematic chapters and 20 recipes to practice techniques. The opening section has information on key ingredients, utensils, useful "gadgets and gizmos" and other essential tools. Sections include: Fish -- using fresh fish, the art of cooking fish, mastering shellfish Meat -- tenderizing meat, beef: the ultimate red meat; versatile pork, lively lamb, popular poultry Grains and legumes -- rice, perfect risotto, sensational sushi, pasta sauces, artisan pasta, noodles Vegetables and fruits -- chopping, slicing, peeling; root veggies; greens; mushrooms; herbal magic; essential garlic; variety of spices; nuts and seeds; oils Dairy -- understanding dairy ingredients, the joy of eggs: savory and sweet; cheese, other dairy Baking -- utensils and ingredients, art of pastry, baking bread, cakes Dinner's at 8 -- presentation techniques, menus. Concise text, color photographs and instructions fill the user-friendly spreads. Essential preparations and techniques that may befuddle beginning cooks are included, for example: Risotto: Use a "girosiro", a wooden spoon with a hole in the center, to double stirring power Beef: Use the "fingertip test" to gauge the doneness of a steak Meringue: Four tips for meringue peaked to perfection. With this compendium, cooks of all experience will acquire skills, discover tricks, expand their repertoire and gain more confidence to try new things and fix problems. "Difficult" dishes will be easier, and new taste adventures will follow. This is an essential addition to all kitchen collections.
Chef S Compendium Of Professional Recipes
DOWNLOAD
Author : Edward Renold
language : en
Publisher: Routledge
Release Date : 2012-08-17
Chef S Compendium Of Professional Recipes written by Edward Renold and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-08-17 with Business & Economics categories.
This is a well-established reference and textbook for professional chefs and students. This edition presents essential recipes based on traditional and classic methods, but is simplified and adapted to meet the needs and conditions of the busy professional kitchen. Trends towards healthy and safe eating are taken into account and alternatives are suggested to certain ingredients to meet this demand. Vegetarian recipes are also included.
The Chef S Compendium Of Professional Recipes
DOWNLOAD
Author : John Fuller
language : en
Publisher:
Release Date : 1985
The Chef S Compendium Of Professional Recipes written by John Fuller and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Cooking categories.
On Food And Cooking
DOWNLOAD
Author : Harold McGee
language : en
Publisher: Simon and Schuster
Release Date : 2007-03-20
On Food And Cooking written by Harold McGee and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-03-20 with Cooking categories.
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.
The Flavor Thesaurus
DOWNLOAD
Author : Niki Segnit
language : en
Publisher: Bloomsbury USA
Release Date : 2010-12-01
The Flavor Thesaurus written by Niki Segnit and has been published by Bloomsbury USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-01 with Cooking categories.
Unique, beautifully written and ceaselessly imaginative, The Flavor Thesaurus is a completely new kind of food book-inspired, as author Niki Segnit explains, by her over-reliance on recipes. "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it." The Flavor Thesaurus is the inquisitive cook's guide to acquiring that understanding-to learning the language of flavor. Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But The Flavor Thesaurus is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, The Flavor Thesaurus will not only immeasurably improve your cooking-it's the sort of book that might keep you up at night reading. Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: The Flavor Thesaurus.
The Practical Chef S Reference
DOWNLOAD
Author : Russell Furdell
language : en
Publisher: Pearson Higher Ed
Release Date : 2012-06-20
The Practical Chef S Reference written by Russell Furdell and has been published by Pearson Higher Ed this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-20 with Cooking categories.
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. The Practical Chef’s Reference: A Compendium of Charts, Formulas, and Ratios is designed to serve as a data reference and a basic formula reference. Developed to address the need for a compact, single source, comprehensive culinary data reference, this book provides broad coverage of culinary arts fundamentals in an accessible chart format.
Culinary Bible
DOWNLOAD
Author : Rany Prambs
language : en
Publisher:
Release Date : 2015-12-15
Culinary Bible written by Rany Prambs and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-15 with categories.
Culinary compenduim includes a Recipe Journal and food costing sheets too.