The Science And Art Of Preparing Food
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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.
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
Cook Taste Learn
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Author : Guy Crosby
language : en
Publisher: Columbia University Press
Release Date : 2019-12-10
Cook Taste Learn written by Guy Crosby and has been published by Columbia University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-12-10 with Cooking categories.
Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population—and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.
Practical Cookery For Ladies And Professional Cooks
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Author : Pierre Blot
language : en
Publisher:
Release Date : 2023-05-16
Practical Cookery For Ladies And Professional Cooks 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 2023-05-16 with Cooking 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.
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 Science Of Cooking
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Author : Dr. Stuart Farrimond
language : en
Publisher: National Geographic Books
Release Date : 2017-09-19
The Science Of Cooking written by Dr. Stuart Farrimond 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 2017-09-19 with Cooking categories.
It’s time to bring food science out of the lab and into your kitchen! Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels. Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Perfect your cooking with practical instruction and the science behind it, as you explore: - Step-by-step techniques to demonstrate key concepts in a clear manner - Striking illustrations are featured throughout to highlight key culinary processes - Scientific concepts organized by food group and ingredient - Question-and-answer format to make science relevant to everyday cooking A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life. A must-have cooking gift for anyone interested in the culinary arts, whether you’re a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it’s everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love! At DK, we believe in the power of discovery. So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of... series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!
Hand Book Of Practical Cookery For Ladies And Professional Cooks
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Author : Pierre Blot
language : en
Publisher: Andrews McMeel Publishing
Release Date : 2013-07-16
Hand Book Of Practical Cookery For Ladies And Professional Cooks written by Pierre Blot and has been published by Andrews McMeel Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-07-16 with Cooking categories.
Published in 1867 in New York, Hand-Book of Practical Cookery was authored by the first American celebrity chef, Pierre Blot. An immigrant from France, Blot opened the first French cooking school in America and created this epicurean collection as an extension of his celebrated classes. In Hand-Book of Practical Cookery, Blot emphasizes the “good things in life” and wisely states in the preface, “Food is the most important of our wants; we cannot exist without it.” Basing recipes on precise and scientific measurements and including clear explanations of techniques and definitions, the Hand-Book of Practical Cookery, for Ladies and Professional Cooks includes recipes such as Beef Tongue with Sauces, Cabinet Pudding, Fried Celery, Duck with Garniture, Roasted Eel, and Candied Pears. After the book’s release in 1867, the New York Times positively reviewed it and ended with the bold statement, “The book ought to be in the hands of every housekeeper in the land”—and its value is still evident to modern-day cooks. This edition of Hand-Book of Practical Cookery, for Ladies and Professional Cooks was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
The Science Of Cooking
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Author : Stuart Farrimond
language : en
Publisher: Dorling Kindersley Ltd
Release Date : 2017-10-05
The Science Of Cooking 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 2017-10-05 with Cooking categories.
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? Bestseller The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it. "Out in time for Christmas, it's a belter! It really is." - BBC Radio 2 The Chris Evans Breakfast Show
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
On Food And Cooking
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Author : Harold McGee
language : en
Publisher: Simon and Schuster
Release Date : 2007-03-20
On Food And Cooking written by Harold McGee 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 2007-03-20 with Cooking categories.
A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.