Maximum Flavour
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Maximum Flavour
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Author : Aki Kamozawa
language : en
Publisher:
Release Date : 2014
Maximum Flavour written by Aki Kamozawa and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014 with Cookbooks categories.
On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it's the simplest tips that can be the most surprising-and the ones that can help home cooks take their cooking to a new level. Whether you're interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight,reliable techniques and dishes - no hard-to-find ingredients or break-the-bank equipment required - for real home cooks. Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 colour photographs that show both step-bystep processes and finished dishes, Maximum Flavour will encourage you to experiment, taste, play and discover again why cooking and eating are so fascinating and fun. Maximum Flavour will take you back to the basics of cooking and show you how it's done right. It'll show you in step-by-step instructions the best techniques to bring out the flavours of foods, everything from how to create the best fry, to how to cook a danish in the microwave; pick up this book and you will never cook the same way again. With this book, you'll learn: Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior How to cook steak consistently and perfectly every time How to make easy egg-free ice creams that are more flavourful than their traditional custard-base cousins How to make no-knead Danish that are even better than the ones at your local bakery How to smoke vegetables to make flavourful vegetarian dishes Why p te O choux - or cream puff dough - makes foolproof, light-as-air gnocchi How pressure cooking sunflower seeds can transform them into a creamy risotto How to elevate everyday favourites and give them a fresh new spin with small changes - such as adding nori to a classic tomato salad
Maximum Flavour
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Author : Aki Kamozawa
language : en
Publisher: Hardie Grant Books
Release Date : 2014-03-01
Maximum Flavour written by Aki Kamozawa and has been published by Hardie Grant Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-01 with Cooking categories.
Whether you’re interested in kitchen science or just want a perfect chicken recipe for dinner, Maximum Flavour delivers with reliable techniques and dishes for real home cooks. WITH THIS BOOK, YOU’LL LEARN: Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results. How a simple coating of egg white, baking soda and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior. How to cook steak consistently and perfectly every time. Why steaming potatoes in the pressure cooker before frying them makes for the crispest French fries. How to make easy egg-free ice creams that are more flavoursome than their traditional custard-based cousins. How to make no-knead Danish that are even better than the ones at your local bakery How to smoke vegetables to make DELICIOUS vegetarian dishes. Why pâte à choux ¬– or cream puff dough – makes foolproof, light-as-air gnocchi. How pressure cooking sunflower seeds can transform them into a creamy risotto. Aki Kamozawa and H. Alexander Talbot regularly consult for restaurants to help them solve cooking conundrums, yet they often find it’s the simplest tips that can be the most surprising – and the ones that can help home cooks take their cooking to a new level.
Maximum Flavor
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Author : Aki Kamozawa
language : en
Publisher: Clarkson Potter
Release Date : 2013-10-08
Maximum Flavor written by Aki Kamozawa and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-08 with Cooking categories.
Whether you’re interested in molecular gastronomy or just want a perfect chicken recipe for dinner tonight, the authors of Ideas in Food deliver reliable techniques and dishes—no hard-to-find ingredients or break-the-bank equipment required—for real home cooks. On the cutting edge of kitchen science, Kamozawa and Talbot regularly consult for restaurants to help them solve cooking conundrums. And yet they often find it’s the simplest tips that can be the most surprising—and the ones that can help home cooks take their cooking to a new level. With this book, you’ll learn: • Why steaming potatoes in the pressure cooker before frying them makes for the crispiest French fries • Why, contrary to popular belief, you should flip your burgers often as you cook them for the best results • How a simple coating of egg white, baking soda, and salt helps create chicken wings that are moist and juicy on the inside with a thin, crackling exterior • How to cook steak consistently and perfectly every time • How to make easy egg-free ice creams that are more flavorful than their traditional custard-base cousins • How to make no-knead Danish that are even better than the ones at your local bakery • How to smoke vegetables to make flavorful vegetarian dishes • Why pâte à choux—or cream puff dough—makes foolproof, light-as-air gnocchi • How pressure cooking sunflower seeds can transform them into a creamy risotto • How to elevate everyday favorites and give them a fresh new spin with small changes—such as adding nori to a classic tomato salad Sharing expert advice on everything from making gluten-free baking mixes and homemade cheeses and buttermilk to understanding the finer points of fermentation or sous-vide cooking, Kamozawa and Talbot chronicle their quest to bring out the best in every ingredient. With a focus on recipes and techniques that can help anyone make better meals every day and 75 color photographs that show both step-by-step processes and finished dishes, Maximum Flavor will encourage you to experiment, taste, play with your food, and discover again why cooking and eating are so fascinating and fun.
Rhs Grow For Flavour
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Author : James Wong
language : en
Publisher: Hachette UK
Release Date : 2015-03-05
Rhs Grow For Flavour written by James Wong and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-05 with Gardening categories.
Use James Wong's revolutionary tips and tricks to grow: - Tomatoes that are 1.5 times sweeter than usual, with 50% more vitamin C - Chillis with double the fire power - Blueberries that are 3 times richer in antioxidants ... and that's only the beginning! Have you ever grown a batch of lovingly nurtured tomatoes only to be disappointed by the flavour when you harvest them? Bestselling gardening writer and botanist James Wong shows you how to measurably increase the flavour of grow-your-own favourites such as sweetcorn, strawberries and tomatoes with a collection of deceptively simple tips and tricks. Simply by growing the best-flavoured varieties and treating them just a bit meaner, you will not only get harvests with an intense flavour - but also slash the work involved. Combining cutting-edge science with overlooked traditional techniques, this ground-breaking book helps you to make the most of your crop, while at the same time revealing exciting new foodie varieties you never knew you could grow. James also provides 40 really simple recipes for delicious ways to eat what you've grown.
Food Flavour Technology
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Author : Andrew J. Taylor
language : en
Publisher: John Wiley & Sons
Release Date : 2009-12-15
Food Flavour Technology written by Andrew J. Taylor 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 2009-12-15 with Technology & Engineering categories.
Food flavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demands for “natural” products, butthe simple fact is that, if foods do not taste good, they will notbe consumed and any nutritional benefit will be lost. Thereis therefore keen interest throughout the world in the production,utilisation and analysis of flavours. The second edition of this successful book offers a broadintroduction to the formulation, origins, analysis and performanceof food flavours, updating the original chapters and addingvaluable new material that introduces some of the newermethodologies and recent advances. The creation of flavourings is the starting point for the book,outlining the methodology and constraints faced byflavourists. Further constraints are considered in a chapterdealing with international legislation. The origins of flavours aredescribed in three chapters covering thermal generation,biogeneration and natural sources, keeping in mind the adjustmentsthat manufacturers have had to make to their raw materials andprocesses to meet the demand for natural products whilst complyingwith cost issues. Delivery of flavours using encapsulation orthrough an understanding of the properties of the food matrix isdescribed in the next two chapters, and this section is followed bychapters describing the different ways to analyse flavours usinginstrumental, modelling and sensory techniques. The book is aimedat food scientists and technologists, ingredients suppliers,quality assurance personnel, analytical chemists andbiotechnologists.
Dairy Chemistry And Biochemistry
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Author : P. F. Fox
language : en
Publisher: Springer
Release Date : 2015-06-19
Dairy Chemistry And Biochemistry written by P. F. Fox and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-19 with Technology & Engineering categories.
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species. This book is designed to meet the needs of senior students and dairy scientists in general.
Taste Kitchen Asia
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Author : Philli Armitage-Mattin
language : en
Publisher: Hachette UK
Release Date : 2022-09-01
Taste Kitchen Asia written by Philli Armitage-Mattin and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-09-01 with Cooking categories.
Taste Kitchen: Asia is the ultimate guide to mastering Asian flavours. Once you understand your palate, you'll then be able to cook the food you love to eat every time. We all have different personality types that we recognise and so do our taste buds. However, we rarely take time to think about how we use flavour to complement our mood and tastes to give ourselves maximum enjoyment. This book splits the palate into 6 personalities and shows how flavours interact with one another to create a complete, balanced dish suited to whatever tastes you crave. With more than 70 incredible recipes, chef Philli shows you how to make your taste buds sing. Philli has spent her life researching, travelling and eating Asian food. In Taste Kitchen: Asia, she has connected some of her favourite dishes not by region but by flavour so that once you understand and can cook for your unique palate, you too can taste your way across the Asian continent.
Rebel Recipes
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Author : Niki Webster
language : en
Publisher: Bloomsbury Publishing
Release Date : 2019-12-26
Rebel Recipes written by Niki Webster and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-26 with Cooking categories.
Inspired by her travels around the globe, Niki Webster gathers some of her favourite recipes together into this rebellious new book. You won't find any limp lettuce or boring old-school vegan dishes here. Expect to find all kinds of awesomeness, such as mouth-watering spicy Indian crepes; baked aubergine with cashew cheese and pesto; sweet potato, cauliflower and peanut stew; and chocolate cherry espresso pots. While a number of vegan and plant-based books focus on health, Rebel Recipes is unashamedly about taste; it's all about pleasure, vibrancy and flavour – food for the soul. Niki's delicious recipes are bought to life with photography from Kris Kirkham.
Delicious Dash Flavours
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Author : Sandra Nowlan
language : en
Publisher: Formac Publishing Company Limited
Release Date : 2008-10-15
Delicious Dash Flavours written by Sandra Nowlan and has been published by Formac Publishing Company Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-10-15 with Cooking categories.
The first full-colour cookbook to show how to apply the Dietary Approaches to Stop Hypertension (DASH)using appealing, flavourful recipes.
The Science Of Spice
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Author : Stuart Farrimond
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2018-10-04
The Science Of Spice written by Stuart Farrimond and has been published by Dorling Kindersley Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-04 with Cooking categories.
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Explore the world's best spices, discover why certain spice mixes work, and how to use spices creatively. Be inspired to make your own new spice blends, and take your cooking to new heights. The Science of Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections, as well as a selection of recipes using innovative spice blends designed to brighten your palate and inspire your own culinary adventures. The Science of Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.