The Flavor Equation
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The Flavor Equation
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Author : Nik Sharma
language : en
Publisher: Chronicle Books
Release Date : 2020-10-27
The Flavor Equation written by Nik Sharma and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-27 with Cooking categories.
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
Season
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Author : Nik Sharma
language : en
Publisher: Chronicle Books
Release Date : 2018-10-02
Season written by Nik Sharma and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-02 with Cooking categories.
There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!
The Flavor Matrix
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Author : James Briscione
language : en
Publisher: Houghton Mifflin Harcourt
Release Date : 2018
The Flavor Matrix written by James Briscione and has been published by Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with COOKING categories.
One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.
The Flavor Equation
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Author :
language : en
Publisher:
Release Date : 2021
The Flavor Equation written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with categories.
Science And Cooking Physics Meets Food From Homemade To Haute Cuisine
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Author : Michael Brenner
language : en
Publisher: W. W. Norton & Company
Release Date : 2020-10-20
Science And Cooking Physics Meets Food From Homemade To Haute Cuisine written by Michael Brenner and has been published by W. W. Norton & Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-10-20 with Science categories.
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.
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.
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.
Aida Mollenkamp S Keys To The Kitchen
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Author : Aida Mollenkamp
language : en
Publisher: Chronicle Books
Release Date : 2012-10-24
Aida Mollenkamp S Keys To The Kitchen written by Aida Mollenkamp and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-24 with Cooking categories.
Collects more than three hundred recipes as well as a technique primer and how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills.
Once Upon A Chef The Cookbook
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Author : Jennifer Segal
language : en
Publisher: Chronicle Books
Release Date : 2018-04-24
Once Upon A Chef The Cookbook written by Jennifer Segal and has been published by Chronicle Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-04-24 with Cooking categories.
Become your family’s favorite chef with this healthy cookbook for every meal of the day, featuring100 tested, perfected, and family-approved recipes. Once upon a time, Jenn Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that applies her tried and true chef skills with delicious, fresh, and approachable ingredients for family friendly meals. With the authority of a professional chef and the practicality of a busy working mom, Jenn shares 100 recipes that will up your kitchen game while surprising you with their ease like: · Breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles · Simple soups, salads, and sandwiches for ideal lunches like the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches · Entrées the whole family will love like Buttermilk Fried Chicken Tenders · Tasty treats for those casual get-togethers like Buttery Cajun Popcorn and Sweet, Salty & Spicy Pecans · Go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover’s Birthday Cake In Once Upon a Chef, the Cookbook, Jenn Segal serves up great recipes for easy weeknight family dinners kids will love, indulgent desserts, fun cocktails, exciting appetizers, and more. There are also helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers. You’ll find everything you need to create satisfying meals your family will ask for day after day.
Volt Ink
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Author : Bryan Voltaggio
language : en
Publisher: Simon and Schuster
Release Date : 2011-10-25
Volt Ink written by Bryan Voltaggio and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-25 with Cooking categories.
The winner and runner up of Bravo TV's Top Chef Season 6 offer personal stories and 80 recipes that draw on raw ingredients. 25,000 first printing.