Mastering Stocks And Broths
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Mastering Stocks And Broths
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Author : Rachael Mamane
language : en
Publisher: Chelsea Green Publishing
Release Date : 2017
Mastering Stocks And Broths written by Rachael Mamane and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Cooking categories.
Mamane "takes us on a culinary journey into the science behind fundamental stocks and the truth about well-crafted bone broths, and offers over 100 ... recipes incorporating stocks as foundational ingredients"--Amazon.com.
Broth And Stock From The Nourished Kitchen
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Author : Jennifer McGruther
language : en
Publisher: Ten Speed Press
Release Date : 2016-05-31
Broth And Stock From The Nourished Kitchen written by Jennifer McGruther and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-31 with Cooking categories.
A good broth or stock is the foundation of wholesome cooking. From the author of The Nourished Kitchen, come over a dozen master recipes for base stocks, plus forty recipes using these stocks in complete meals. Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen, Jennifer McGruther, an authority in the traditional foods movement, shares accessible recipes that are appropriate for vegetarians, pescatarians, and meat eaters alike and showcase the nutrient-dense, real food that nourishes the body and soul. The Whole Chicken Broth is the perfect base for Springtime Risotto with Asparagus, Green Garlic, and Chive Blossoms, while the recipe for Fish Stock will bring new life to a classic dish like New England Clam Chowder. People are catching on to this centuries old appreciation of bone and vegetable based broths, and Jennifer McGruther shows how these can be made quickly and cost-effectively at home.
Splendid Soups
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Author : James Peterson
language : en
Publisher: Wiley
Release Date : 2000-10-09
Splendid Soups written by James Peterson and has been published by Wiley this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-10-09 with Cooking categories.
Praise for the fully revised and updated Splendid Soups "Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the kitchen and start cooking!" —SARA MOULTON, Host, The Food Network's Cooking Live; Executive Chef, Gourmet magazine; Food Editor, Good Morning America "We love James Peterson. Splendid Soups is a bountiful source of enticing ideas!" —the moosewood collective Authors of the Moosewood Restaurant Cookbooks
Bones
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Author : Jennifer McLagan
language : en
Publisher: Harper Collins
Release Date : 2010-12-21
Bones written by Jennifer McLagan and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-12-21 with Cooking categories.
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.
Broth And Stock From The Nourished Kitchen
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Author : Jennifer McGruther
language : en
Publisher:
Release Date : 2016-05-31
Broth And Stock From The Nourished Kitchen written by Jennifer McGruther and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-05-31 with categories.
Mastering The Craft Of Smoking Food
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Author : W. R. Anderson
language : en
Publisher: Quiller Publishing Limited
Release Date : 2007-11-09
Mastering The Craft Of Smoking Food written by W. R. Anderson and has been published by Quiller Publishing Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-09 with Food categories.
A guide to making real smoked food at home. It helps to learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more smoked foods - with basic equipment that can be either bought or easily made in the workshop.
The Technology Of Extrusion Cooking
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Author : N.D. Frame
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
The Technology Of Extrusion Cooking written by N.D. Frame and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
Extrusion cooking is a specialist area of food technology because of the complexity of the interactive effects which are inherent in the system. General predictive modelling is very difficult because ingredients are diverse and can vary considerably. Modelling tends to be product specifi- new product development tends to be by experimental designs and good fortune. The emphasis of this book is on the latest and potential applications of twin screw extrusion in food production, specifically co-rotating inter meshing screw extruders. Of course, in order to develop products and maximise the extruder potential in terms of energy, product quality and output, an overall understanding of the material flow mechanism, barrel fill length and rheology is essential. The book aims to give explanations and general guidance with examples of screw design, configuration and operat ing parameters for a variety of product categories. It is also intended to help production operators diagnose the symptoms of particular problems such as temperature control, quality variation, raw material inconsistency, etc. For the product development technologist there is more than one way to make a similar product. For example, equipment manufacturers recom mend difficult methods for producing flaked corn. In addition, their machines may differ from each other in terms of screw design, power/ volume ratio, screw tip/barrel clearance, etc. , making scale-up more prob lematic.
An Introduction To Queueing Theory
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Author : L. Breuer
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-02-23
An Introduction To Queueing Theory written by L. Breuer and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-02-23 with Mathematics categories.
The present textbook contains the recordsof a two–semester course on que- ing theory, including an introduction to matrix–analytic methods. This course comprises four hours oflectures and two hours of exercises per week andhas been taughtattheUniversity of Trier, Germany, for about ten years in - quence. The course is directed to last year undergraduate and?rst year gr- uate students of applied probability and computer science, who have already completed an introduction to probability theory. Its purpose is to present - terial that is close enough to concrete queueing models and their applications, while providing a sound mathematical foundation for the analysis of these. Thus the goal of the present book is two–fold. On the one hand, students who are mainly interested in applications easily feel bored by elaborate mathematical questions in the theory of stochastic processes. The presentation of the mathematical foundations in our courses is chosen to cover only the necessary results, which are needed for a solid foundation of the methods of queueing analysis. Further, students oriented - wards applications expect to have a justi?cation for their mathematical efforts in terms of immediate use in queueing analysis. This is the main reason why we have decided to introduce new mathematical concepts only when they will be used in the immediate sequel. On the other hand, students of applied probability do not want any heur- tic derivations just for the sake of yielding fast results for the model at hand.
Soupology
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Author : Drew Smith
language : en
Publisher: Rizzoli Publications
Release Date : 2020-09-08
Soupology written by Drew Smith and has been published by Rizzoli Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-08 with Cooking categories.
Easy to follow, this book is a master class on how to use six "mother broths" to create more than sixty delicious, zero-waste soups that can be nutritious full meals or accompaniments to larger celebrations. From making simple broths to crafting superlative, showstopping soups, Drew Smith showcases how soups are really the perfect way to cook for the twenty-first century. A well-made soup is a sublime culinary creation--simultaneously well balanced, delicious, nourishing, and deeply comforting. Not only are soups good for the body, but they are also good for the planet--cooking soup enables the home cook to reduce food waste to almost zero. Smith demonstrates how to build different variations of soups from six basic "mother broths": vegetable, poultry, meat, fish, shellfish, and kombu. Within each, there are subtypes and variations that lead to different finished soups--for instance, broth made from roast chicken bones is better used for richer, heartier soups like cream of chicken and mushroom, while broth from poached chicken is perfect for a light Roman stracciatella or a classic consommé. Ultimately, the key to making a beautiful soup is knowing how to match the base broth to other ingredients, but the beauty of soup is that almost any pairing of ingredients can yield satisfying results. With some imagination and creativity, each recipe can be tweaked or remastered with variations of ingredients to create an almost infinite number of soups.
Spices And Seasonings
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Author : Donna R. Tainter
language : en
Publisher: John Wiley & Sons
Release Date : 2001-04-18
Spices And Seasonings written by Donna R. Tainter and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-04-18 with Science categories.
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.