Cooking With Joan Roca At Low Temperatures
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Cooking With Joan Roca At Low Temperatures
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Author : Joan Roca
language : en
Publisher: Planeta Gastro
Release Date : 2018-09-25
Cooking With Joan Roca At Low Temperatures written by Joan Roca and has been published by Planeta Gastro this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-25 with Cooking categories.
This book will show what we have learnt in the kitchen at El Celler de Can Roca, and also in our respective homes, as low-temperature cooking is a traditional technique that today, thanks to modern technology, helps us to increase the precision with which we cook. However, ultimately, cooking is all about enjoying the many bounties of gastronomy: that capacity to delight us, to look after our health, to communicate emotions, and to transmit knowledge, values and affection. By cooking we can discover our culture and that of the whole world, as well as challenge the senses, make out imagination soar, or bond a little bit more with the earth. We can also express gratitude and devote time to our loved ones. We hope you will enjoy the adventure.
Science And Cooking Physics Meets Food From Homemade To Haute Cuisine
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Author : Michael Brenner
language : en
Publisher: W. W. Norton & Company
Release Date : 2020-10-20
Science And Cooking Physics Meets Food From Homemade To Haute Cuisine written by Michael Brenner and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-20 with Science categories.
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
Digitalization And Smart Technologies In Gastronomy
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Author : Dr. Cihan CANBOLAT, Dr. İbrahim ÇEKİÇ
language : en
Publisher: EĞİTİM YAYINEVİ
Release Date : 2022-11-23
Digitalization And Smart Technologies In Gastronomy written by Dr. Cihan CANBOLAT, Dr. İbrahim ÇEKİÇ and has been published by EĞİTİM YAYINEVİ this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-23 with Education categories.
Digitalization And Smart Technologies In Gastronomy
Roots Essential Catalan Cuisine According To El Celler De Can Roca
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Author : Joan Roca Fonatane
language : en
Publisher: Librooks
Release Date : 2011-12-23
Roots Essential Catalan Cuisine According To El Celler De Can Roca written by Joan Roca Fonatane and has been published by Librooks this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12-23 with Cooking categories.
The Desserts Of Jordi Roca
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Author : Jordi Roca
language : en
Publisher: Peter Pauper Press, Inc.
Release Date : 2016-07-12
The Desserts Of Jordi Roca written by Jordi Roca and has been published by Peter Pauper Press, Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-12 with Cooking categories.
Celebrated pastry chef Jordi Roca, of the award-winning restaurant El Celler de Can Roca, in Girona, Spain, presents more than 80 tempting dessert recipes that take readers on a journey through the seasons -- from Pineapple, Mango, and Passion Fruit Soup to Sweet Potato with Tangerine Granita. * Roca's creations exhibit a whirl of imagination, daring, and boldness, making him one of the top international influencers in the pastry scene. * He aims to give his diners a unique experience, by creating dishes intended to stimulate all the senses. * Includes a brief history of the Rocas' acclaimed family restaurant. * Pastry tips and techniques are also provided. Full-color photographs by Becky Lawton throughout.
Sous Vide
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Author : Hugh Acheson
language : en
Publisher: Clarkson Potter
Release Date : 2019-10-15
Sous Vide written by Hugh Acheson and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-15 with Cooking categories.
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
Sous Vide Cuisine
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Author : Joan Roca
language : en
Publisher:
Release Date : 2005
Sous Vide Cuisine written by Joan Roca and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Boiling (Cooking) categories.
Sous Vide For Everybody
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Author : America's Test Kitchen
language : en
Publisher: America's Test Kitchen
Release Date : 2018-09-25
Sous Vide For Everybody written by America's Test Kitchen and has been published by America's Test Kitchen this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-25 with Cooking categories.
Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.
El Celler De Can Roca The Book Redux Edition
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Author :
language : en
Publisher:
Release Date :
El Celler De Can Roca The Book Redux Edition written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Education categories.
Everything But The Squeal
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Author : John Barlow
language : en
Publisher:
Release Date :
Everything But The Squeal written by John Barlow and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with Travel categories.
*** EVERYTHING BUT THE SQUEAL *** Makes you want to get on the next flight to Santiago and eat cocido! Rick Stein, TV chef "Delicious" - Time Magazine "Fascinating" - The Economist "Enjoyable and witty" - Waterstones "Mouthwatering" - LA Times "Raucous, affectionate" - Irish Times "Fascinating and hilarious" - Toronto Star *** John Barlow, a self-confessed glutton, finds himself in a meat-lover’s dream. Galicia, in the misty north-western cormer of ‘green’ Spain, is a place where they revere and consume every part of the pig. This starts Barlow thinking about the nature of our relationship with food – what’s delicious, what’s not, and what sort of obligation we have to the animals we eat. Over the course of one glorious year, Barlow tries the patience of his vegetarian wife as he goes the whole hog and vows to eat every part of a Galician pig - everything but the squeal. In his travels he takes part in a thousand-year-old antthrowing festival of Laza, makes pig-bladder puddings for carnival, and manages to taste every other part of the animal, from snout to tail. All washed down with local wine! In the tradition of Bill Bryson, Calvin Trillin and Anthony Bourdain, Everything but the Squeal is an adventure in extreme eating, a hilariously quirky travel book, and a perceptive look at how what we eat makes us who we are. First pubished by Farrar, Straus and Giroux in the USA. *** Reviews With good humor and shameless enthusiasm, he has written a delicious meat note. Verdict: Read. Time Magazine ...the attraction of Mr Barlow’s book is that he goes well beyond the business of eating. He gives us a fascinating journal of his Galician wanderings. The Economist Like Bill Bryson, Mr. Barlow has canny comic timing. What both writers get by on is cerebral charm that can verge on slapstick. New York Times An enjoyable and witty journal of gourmet wanderings in Galicia. Waterstone's Books Quarterly Perhaps even more satisfying than his madcap extreme eating and cooking experiences are Barlow's quotable observations about Galicians. New York Post A mouthwatering adventure. LA Times A raucous, affectionate road trip, on which you don’t know where the next meal is coming from. Irish Times Fascinating and hilarious. Toronto Star Charmingly informative and witty. Publishers Weekly Barlow is a very fine writer, and exhibits genius in figuring out new ways to describe food. Edmonton Journal One of the funniest and most moving stories of the so-called ‘new Spain’. La Nación (Argentina) A most compelling and delicious book... This is a fine and noteworthy addition to any serious Spanish food library, and a must-read for anyone contemplating a trip into this green corner of Spain. Hollywood Reporter Barlow is a companionable guide expounding upon history, traditions and the personalities of Galicia. His writing style is quick, lively and filled with delicious details. He takes readers on a sublime journey of the senses. Publishers Weekly (starred review) Barlow is a writer first and foremost, not just another foodie looking for a publisher to pick up his tapas tab. He embraces his adopted culture with affectionate and knowing ribbing... A savory travelogue with insights that go beyond taste and texture. Kirkus keywords: spain and spanish food, galicia and north west spain, humorous travel books about spain, northern spain and food like cocido, rick stein, the pilgrims way in santiago de compostela, memoirs of an englishman abroad
