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The Cook The Diner And The Mind

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The Cook The Diner And The Mind

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Author : Marc Luxen
language : en
Publisher:
Release Date : 2018-07-15

The Cook The Diner And The Mind written by Marc Luxen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-07-15 with categories.

This book is NOT a how-to-cook book, but a how to think-about-cooking-book. That is why I think this book will be interesting and useful to cooks -from experienced professional cooks to people who can hardly cook. Speaking of which: the reasons why many people do not cook to fullest of their abilities (or not at all) are purely psychological reasons. Just think about it: anyone can acquire the physical skills to become a decent cook in a relatively short time. Compared to becoming a half-decent drummer of guitar player, becoming a half-decent cook is a walk in the park. You only think you do not have the time, you think are not interested, you think it is all far too complicated, you think you have lost interest in cooking, you think are too important to cook, you think you know it all already, you think you are wasting your talents in the kitchen: you think, you think, you think. So we are going to pay some attention to that thinking of yours. How are we going to do this?Most cookbooks seem to think you do not. At best, you are a package of some skills and knowledge, but more often you are just regarded as a soulless, emotionless manipulator of tools following instructions. The kitchen is a place completely disconnected from you and your world, and the tools you use have nothing to do with you. "Dice the onion", "whisk until creamy". I think it is high time to get "you" back in the kitchen.In the chapter "Can you cook?' we look at the strange finding that good cooks usually have a reasonable idea of how good they are in the kitchen, but that many bad cooks have no idea how bad they are, and actually are convinced they are quite good (let's hope you are not one of those!). How do you know which one you are? Read on. Then I will take you back even before the stone-age, and make a point that we are the cooking ape: we could have never become us with our large brains without cooking our food. We big brained apes, Homo sapiens and just before us Home Erectus have been cooking for two million years! That is astonishing, because we, Homo sapiens, have been around for just two hundred thousand years. Then I will show you how cooking our food shaped our societies, made a thing like marriage necessary, and put women around the fire and in the kitchen, for better or for worse.Next, we turn to a bit of pure psychology: how do we process information? How do we see, hear, smell, taste, and touch?. You will see that we perceive the world much more with our brain than with our senses, that we in fact construct the world, we don't just "get it". We will use these insights later to explain strange effects in the kitchen: why the name of a dish changes how it tastes, how the shape of the serving plate, the music, how your brain uses almost anything to construct "taste". Memory is next. I will show you how your memory works, and how you can make it work for you in the kitchen by applying memory tricks. If you realize your memory is nothing like a hard disk, but more a story-producing database of ever-changing knowledge with a preference for pictures, all sort of cool tricks become possible.Now we are ready to look at multi-sensory experiences and cooking. We look at how you can manipulate all information around food to change experiences of the diners. Here we will also have a look at the psychology of wine tasting. Then we will turn to recipes and techniques, and how they influence the way you think about cooking and the way you cook, and how to use your kitchen, your knife, and dealing with mistakes.Next up are the cooks and diners themselves. We will look at individual differences and you will get some handy questionnaires to check what kind of cook and diner you and the ones around you are. Then comes the menu: how should the menu look, how do you name dishes and, not unimportantly, how do you price them? Last up is psychological aspects of cooking and eating healthy.

The Cook The Diner And The Mind

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Author : Marc F Luxen
language : en
Publisher:
Release Date : 2020-09-27

The Cook The Diner And The Mind written by Marc F Luxen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-27 with categories.

This is a psychology book for cooks about food. Not a cook book, but a psychology book. You will see how your brain deals with information from your senses, so you can understand that people actually find a soup called "muoma" creamier than a soup with the name "sitsee", how making up walks and rhymes makes it easy to remember things and why wine in an expensive looking bottle tastes, really tastes, better. You will see why some people like baking and some people are not, why people who enter their homes through the kitchen have a higher chance of being overweight. And much more. I have tried to explain things using examples of food and cooking whenever possible, and avoided explaining anything I could not explain in an amusing or interesting way . I will take you hundreds of thousands of years back, and show you that we are the cooking ape, creatures of the fire. Without cooking we would not exist. You will read how your brain constructs what we see, hear, smell, feel and taste, and how much we actually add to what we think we just perceive, and how this is very much the case when we eat. You will learn how to use your memory efficiently in the kitchen using simple tricks. I will show you different personalities in the kitchen, and what to do with that. We will dig into technique-based cooking and recipe-based cooking and how that affects you and your cooking. Hell, we'll even look at language and food names, pricing strategies, and how we can use that knowledge to our advantage.

The Perfect Meal

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Author : Charles Spence
language : en
Publisher: John Wiley & Sons
Release Date : 2014-09-22

The Perfect Meal written by Charles Spence 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 2014-09-22 with Technology & Engineering categories.

The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.

The Perfect Meal

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Author : Charles Spence
language : en
Publisher: John Wiley & Sons
Release Date : 2014-07-10

Your Number One Dinner Cookbook

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Author : Ted Alling
language : en
Publisher: Issara Kaavinsupon
Release Date : 2020-03-19

Your Number One Dinner Cookbook written by Ted Alling and has been published by Issara Kaavinsupon this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-19 with Cooking categories.

Are you tired of making the same dishes over and over, day after day? Do you love exploring different kinds of food? Do you love experimenting with international cuisines? If yes, then, this is the right time for you to dip your toes to the wonderful dinner recipes since it's sure to zest and jerk your days positively with these aromatic food fares that are simple yet exquisite!

Prune

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Author : Gabrielle Hamilton
language : en
Publisher: Random House
Release Date : 2014-11-04

Prune written by Gabrielle Hamilton and has been published by Random House this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-04 with Cooking categories.

NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Who Cooked Adam Smith S Dinner

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Author : Katrine Marçal
language : en
Publisher: Portobello Books
Release Date : 2015-03-05

Who Cooked Adam Smith S Dinner written by Katrine Marçal and has been published by Portobello Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-03-05 with Business & Economics categories.

Adam Smith, the founder of modern economics, believed that our actions stem from self-interest and the world turns because of financial gain. But every night Adam Smith's mother served him his dinner, not out of self-interest but out of love.Today, economics focuses on self-interest and excludes our other motivations. It disregards the unpaid work of mothering, caring, cleaning and cooking and its influence has spread from the market to how we shop, think and date. In this engaging takedown of the economics that has failed us, Katrine Maral journeys from Adam Smith's dinner table to the recent financial crisis and shows us how different, how much better, things could be.

Finding Freedom In The Lost Kitchen

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Author : Erin French
language : en
Publisher: Aurum Press
Release Date : 2021-05-04

Finding Freedom In The Lost Kitchen written by Erin French and has been published by Aurum Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-04 with Biography & Autobiography categories.

FINDING FREEDOM IN THE LOST KITCHEN is Erin French’s rollercoaster memoir about her struggle to follow her dream and bring joy to people through food.

The Raw And The Cooked

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Author : Jim Harrison
language : en
Publisher: Atlantic Books
Release Date : 2017-12-07

The Raw And The Cooked written by Jim Harrison and has been published by Atlantic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-12-07 with Cooking categories.

A classic collection full of salty wisdom, from 'the Henry Miller of food writing' ( Wall Street Journal) and author of Legends of the Fall. Food is an extreme sport for Jim Harrison. As a seven-month old baby he was found chewing the leather binding of the family Bible with 'its slightly beefy flavour'; from then on, when he didn't have his nose in a book he could be found eating - everything. The Raw and the Cooked collects his musings on meat, marinades and a million other things besides, from the man who likes to wrestle his dinner to the ground then wash it down with a really good 1967 Latour.

Back Of The House

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Author : Scott Haas
language : en
Publisher: National Geographic Books
Release Date : 2013-02-05

Back Of The House written by Scott Haas and has been published by National Geographic Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-05 with Cooking categories.

Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef—and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent eighteen months immersed in the kitchen of James Beard Award-winner Tony Maws’ restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand. Here, Haas exposes the inner life of a chef, what it takes to make food people crave, and how to achieve greatness in a world that demands more than passion and a sharp set of knives. A lens into what motivates and inspires all chefs—including Thomas Keller, Andrew Carmellini, whose stories are also shared here—Back of the House will change the way you think about food—and about the complicated people who cook it and serve it.

The Cook The Diner And The Mind

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