The Art And Science Of Culinary Preparation
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The Art And Science Of Culinary Preparation
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Author : Jerald W. Chesser
language : en
Publisher: Amer Culinary Federation
Release Date : 1992
The Art And Science Of Culinary Preparation written by Jerald W. Chesser and has been published by Amer Culinary Federation this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Cooking categories.
The official primer for the American Culinary Federation, the nation's largest professional organization for chefs & cooks is a departure from other culinary textbooks. It teaches the theory of cooking, presenting the fundamentals of culinary arts in a fashion that leads the student to the heart of the subject by teaching how & why things happen. The basis is classical in orientation while presenting modern concepts pertaining to nutrition, presentation, & flavor. A team of certified master chefs, master pastry chefs, executive chefs, food scientists, dieticians, & culinary educators provided the core information for the text, each researching, then writing in the areas of their expertise. A main writer coordinated the effort by putting the information into a common writing style. The five sections of the book include: General Information, Essential Knowlege For Understanding Culinary Preparation, Hot Food Preparation, Garde Manger, & Baking. The book is designed for the serious student of the culinary arts, but is accessible to anyone. This is a hardbound text with a durable wipe-clean kivar cover. The overall design makes for easy reading with over 200 original drawings. THE ART & SCIENCE OF CULINARY PREPARATION is now available from the: A.C.F.E.I., P.O. Box 3466, St. Augustine, FL 32085, (800) 624-9458 or (904) 824-4468. The cost is $32.00 plus $3.00. for shipping & handling, with quantity discounts available upon request.
The Art And Science Of Culinary Preparation Study Guide
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Author : American Culinary Federation. Educational Institute
language : en
Publisher:
Release Date : 1993
The Art And Science Of Culinary Preparation Study Guide written by American Culinary Federation. Educational Institute and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Cooking categories.
The Art And Science Of Culinary Preparation Instructor S Guide
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Author : American Culinary Federation. Educational Institute
language : en
Publisher:
Release Date : 1993
The Art And Science Of Culinary Preparation Instructor S Guide written by American Culinary Federation. Educational Institute and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with Cooking categories.
Art Science Culinary Preparation I M Sup
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Author : Chesser
language : en
Publisher:
Release Date : 2005-01-01
Art Science Culinary Preparation I M Sup written by Chesser and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-01-01 with categories.
Food Science And The Culinary Arts
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Author : Mark Gibson
language : en
Publisher: Academic Press
Release Date : 2018-01-04
Food Science And The Culinary Arts written by Mark Gibson and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-04 with Technology & Engineering categories.
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the chemical processes that occur in the development of food products. It includes exploration of sensory elements, chemistry, and the transfer of energy and heat within the kitchen. The second part looks in detail at the makeup of specific foodstuffs from a scientific perspective, with chapters on meat, fish, vegetables, sugars, chocolate, coffee, and wine and spirits, among others. It provides a complete overview of the food science relevant to culinary students and professionals training to work in the food industry. Provides foundational food science information to culinary students and specialists Integrates principles of food science into practical applications Spans food chemistry to ingredients, whole foods, and baked and mixed foods Includes a comprehensive glossary of terms in food science
Cooking Through Time
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Author : Barrett Williams
language : en
Publisher: Barrett Williams
Release Date : 2024-07-08
Cooking Through Time written by Barrett Williams and has been published by Barrett Williams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-07-08 with Cooking categories.
**Cooking Through Time A Journey from Fire to Feast** Embark on a fascinating culinary odyssey through the annals of history with "Cooking Through Time." Discover the intricate tapestry of human ingenuity and cultural evolution as you explore how our ancestors transformed raw ingredients into delectable dishes, laying the foundation for modern cuisine. **Chapter 1 unveils the dramatic discovery of fire**, igniting the first culinary revolution. Learn about the early methods of heat application and the scientific principles that made primitive cooking possible. This chapter sets the stage for understanding how the basic elements of cooking were harnessed by our early ancestors. **Chapter 2 delves into the techniques of early civilizations.** Unearth the secrets of Stone Age cuisine, the advent of clay pottery, and primitive baking methods that sustained early societies. Each section offers a glimpse into the ingenious practices that shaped ancient culinary traditions. **Chapter 3 explores the transformative role of fermentation in ancient diets.** From natural fermentation processes to the creation of early beers and wines, this chapter reveals how fermentation not only preserved food but also imbued it with unique flavors. **Chapter 4 charts the evolution of cooking tools.** Trace the development of cutting instruments, the introduction of the mortar and pestle, and the genesis of essential cookware. Discover how these innovations revolutionized food preparation. **Chapter 5 celebrates the art and science of ancient grilling.** Learn about spit roasting, pit cooking, and the chemical reactions that make grilling a timeless technique, enriching flavors and creating culinary masterpieces. **Chapter 6 is dedicated to primitive bread making,** showcasing early grain processing, stone hearth baking, and the nutritional impacts of early breads on human diets. **Chapter 7 highlights innovations by indigenous cultures.** Explore Native American earth ovens, Polynesian umus, and African mud ovens, revealing the diverse ways cultures adapted to their environments. **Chapter 8 focuses on ancient preserving techniques,** such as drying, smoking, salting, and brining. These methods not only extended the shelf life of food but also enhanced its flavor profile. **Chapter 9 uncovers the origins of soups and stews,** detailing the first boiling techniques and the benefits of early claypot cooking. **Chapter 10 delves into the use of natural spices and herbs,** from foraging for flavors to early spice preservation methods, illustrating how they enhanced taste and preservation. **Chapter 11 introduces dairy processing methods** like early cheese making and the nutritional benefits of dairy in ancient diets. **Chapter 12 examines early methods of sweetening food,** from harvesting honey to creating sugary concentrates, and their diverse culinary applications. **Chapter 13 dives into shellfish and seafood preparation**, revealing primitive fishing techniques and the nutritional contributions of marine life to early diets. **Chapter 14 explores primitive farming's influence on cooking.** Discover how the domestication of plants and animals and the advent of agriculture spurred culinary innovation. **Chapter 15 highlights the transition to complex cooking techniques,** focusing on Bronze Age advancements and the influence of trade and metallurgy. **Chapter 16 concludes with the role of cooking in social development.** Learn about community feasts, culinary rituals, and the influence of cooking on early religious practices. Join this captivating exploration of humanityâs culinary past with "Cooking Through Time" and experience the flavors and techniques that have shaped our kitchens today.
The Science Of Cooking
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Author : Peter Barham
language : en
Publisher: Springer
Release Date : 2000-10-04
The Science Of Cooking written by Peter Barham and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-10-04 with Technology & Engineering categories.
A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER
Modernist Cuisine
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Author : Nathan Myhrvold
language : en
Publisher:
Release Date : 2011
Modernist Cuisine written by Nathan Myhrvold and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with categories.
Scope and content: An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes
Modernist Cuisine The Art And Science Of Cooking Spanish Edition
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Author : Nathan Myhrvold
language : en
Publisher:
Release Date : 2011-12
Modernist Cuisine The Art And Science Of Cooking Spanish Edition written by Nathan Myhrvold and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12 with Cooking categories.
Experts and innovators from The Cooking Lab provide a comprehensive overview to the science and technology of the culinary arts in this enormous six-volume guide to contemporary cuisine--from history to equipment to practical preparation tips. New photographic techniques bring the kitchen into incredible focus, taking you on a journey through...
The Science And Art Of Preparing Food
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Author : Pierre Blot
language : en
Publisher:
Release Date : 2023-05-29
The Science And Art Of Preparing Food written by Pierre Blot and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-05-29 with categories.
Food is the most important of our wants; we cannot exist without it. The man who does not use his brain to select and prepare his food, is not above the brutes that take it in its raw state. It is to the physique what education is to the mind, coarse or refined. Good and well-prepared food beautifies the physique the same as a good and well-directed education beautifies the mind. A cookbok is like a book on chemistry, it cannot be used to any advantage if theory is not blended with practice. It must also be written according to the natural products and climate of the country in which it is to be used, and with a perfect knowledge of the properties of the different articles of food and condiments. Like many other books, it is not the size that makes it practical; we could have made this one twice as large as it is, without having added a single receipt to it, by only having given separate ones for pieces of meat, birds, fishes, etc., that are of the same kind and prepared alike. All cookboks written by mere compilers, besides giving the same receipt several times, recommend the most absurd mixtures as being the best and of the "latest French style." Although cookery has made more progress within two or three years, in this country as well as in Europe, than it had since 1830, and although all our receipts are complete, practical, wholesome, and in accordance with progress, still they are simple. Our aim has been to enable every housekeeper and professional cook, no matter how inexperienced they may be, to prepare any kind of food in the best and most wholesome way, with economy, celerity, and taste; and also to serve a dinner in as orderly a manner as any steward can do.