Looking For Flavour
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Looking For Flavour
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Author : Barbara Santich
language : en
Publisher: Wakefield Press
Release Date : 2009
Looking For Flavour written by Barbara Santich and has been published by Wakefield Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009 with Cooking categories.
Renowned food writer Barbara Santich on enjoying modern Australian cuisine.
What Flavor Is Your Personality
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Author : Alan R. Hirsch
language : en
Publisher:
Release Date : 2001
What Flavor Is Your Personality written by Alan R. Hirsch and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Psychology categories.
Taste-test your personality with this addictive book. Dr. Hirsch is a well-known neurologist and psychiatrist who specializes in the treatment of smell and taste loss. Now he turns his expertise to show how to tell what kind of person you are by the ice cream you eat and the snacks you prefer. Based on his own numerous scientific studies, the author reveals how food preferences provide important clues about personality types and can even predict behavior. Serials to women and relationship magazines. Radio blitz.
The Flavor Bible
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Author : Andrew Dornenburg
language : en
Publisher: Hachette UK
Release Date : 2008-09-16
The Flavor Bible written by Andrew Dornenburg and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-09-16 with Cooking categories.
Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen. Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations. The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library. For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.
Where Flavor Was Born
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Author : Andreas Viestad
language : en
Publisher: Chronicle Books
Release Date : 2007-09-06
Where Flavor Was Born written by Andreas Viestad and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-09-06 with Cooking categories.
Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.
The Taste Of Home
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Author : Diane Fresquez
language : en
Publisher:
Release Date : 2016-10-06
The Taste Of Home written by Diane Fresquez and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-06 with categories.
Do men and women experience taste and smell differently? What do apple trees have in common with humans? And what happens when you eat a meal in complete darkness? Moved by a death in the family to recreate the dishes her mother prepared in her childhood home, former Wall Street Journal reporter Diane Fresquez embarked on a year-long journey to investigate the links between taste, memory and the molecular building blocks of what we eat, seeking out scientists and entrepreneurs who are trying to reveal the secrets of flavor. In this weird and wonderful exploration of the world of sensory science, Fresquez meets a brewery owner who's developed a banana-flavored beer designed to appeal to young women, and an entrepreneur who won't rest until he develops the perfect mead, the ancient liquor considered the ancestor of all fermented drinks. She encounters a young mother and PhD student whose research shows that what a mother eats can influence the flavour of her breast milk, and a scientist in the Netherlands who researches flavor and memory at an Orwellian university lab called 'The Restaurant of the Future'. The Taste of Home will delight foodies and scientists alike.
A Taste Of Molecules
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Author : Diane Fresquez
language : en
Publisher: The Feminist Press at CUNY
Release Date : 2013-10-21
A Taste Of Molecules written by Diane Fresquez and has been published by The Feminist Press at CUNY this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-21 with Social Science categories.
A delicious exploration of what creates the flavors we love—and why our taste buds respond to them—in a fascinating, “very pleasant and easy read” (Flanders Today). In this unique scientific study of food, drink, and how the human taste buds sense taste, food journalist Diane Fresquez brings readers along on a journey of gastronomic discovery. She begins by following a Belgian beekeeper who uses science to give the ancient drink of mead (or “honey wine”) a modern taste-makeover. Fresquez then travels to Holland to learn how food memories are tested at a research center called the Restaurant of the Future. And elsewhere, she discovers how much skill it takes to make banana flavor in the lab, and experiments on a group of scientists during a surprise meal eaten in the dark. Stuffed with fascinating food facts, anecdotes from the author’s own culinary life, and a selection of irresistible recipes (including a cocktail with dancing molecules), A Taste of Molecules is an exploration of the senses that will delight foodies and science enthusiasts alike.
The Art Of Flavour
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Author : Daniel Patterson
language : en
Publisher: Hachette UK
Release Date : 2018-05-10
The Art Of Flavour written by Daniel Patterson and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-10 with Cooking categories.
'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.' Pratap Chahal (@thathungrychef), Flavour Bastard, Soho, London 'Am counting down the days till your book arrives!' Nigella Lawson Daniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs. In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat. But foods in their natural states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish. With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right. From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson's and Aftel's unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore. The Art of Flavour is a thinking person's cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascinating information on the history and science of flavour that make it a great armchair read as well.
The Flavour Thesaurus
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Author : Niki Segnit
language : en
Publisher: Bloomsbury Publishing
Release Date : 2010-06-21
The Flavour Thesaurus written by Niki Segnit and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-06-21 with Cooking categories.
Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. The book follows the form of Roget's Thesaurus. The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, and Earthy. There are 980 entries in all, with 200 recipes and suggestions embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. Beautifully packaged, The Flavour Thesaurus is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking - it's the sort of book that might keep you up at night reading.
The Flavor Of Wood
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Author : Artur Cisar-Erlach
language : en
Publisher: Abrams
Release Date : 2019-02-26
The Flavor Of Wood written by Artur Cisar-Erlach and has been published by Abrams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-02-26 with Travel categories.
“Part travelogue and part culinary adventure . . . a quirky, entertaining ramble through the many ways wood lends its flavor to food” (Bob Holmes, author of Flavor). Most people don’t expect wood to flavor their food beyond the barbecue, and gastronomists rarely discuss the significance of wood in the realm of taste. But trees have a far greater influence over our plate and palate than you might think. Over the centuries, it has been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell. In The Flavor of Wood, food communications expert Artur Cisar-Erlach embarks on a global journey to understand how trees infuse the world’s most delectable dishes through their smoke, sap, roots, and bark. His exploration covers everything from wooden barrels used to age scotch in Austria to the wood-burning pizza ovens of Naples to Canadian maple syrup producers—as well as cheese, tea, wine, blue yogurt, and more. Brimming with fascinating characters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world’s highest quality cuisine and unknown tree flavors.
Modifying Flavour In Food
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Author : A. J. Taylor
language : en
Publisher: Elsevier
Release Date : 2007-06-08
Modifying Flavour In Food written by A. J. Taylor and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-06-08 with Technology & Engineering categories.
Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredients, there is considerable pressure on food manufacturers to adapt ingredients in order to produce nutritious food. This important book provides professionals within the food industry with a comprehensive review of recent developments and research. The book begins with a comprehensive introduction followed by chapters on flavouring substances and the extraction of flavourings from natural sources. Chapters discuss technologies which improve flavour such as white biotechnology, the development of yeast flavour enhancers and the formulation of flavoursome low fat food. Further chapters cover techniques for flavour modification such as the controlled release of flavours, developments in sweeteners and masking agents for foods. The book concludes with chapters on the applications of new ingredients such as bitter blockers and masking agents. Modifying flavour in food provides a unique reference for manufacturers and scientists concerned with flavour modification. Discusses adapting ingredients to meet consumer demand for nutritious food Examines different technologies that improve flavour Techniques for flavour modification are highlighted