Note by Note Cooking

Titre : Note by Note Cooking
Auteur : HervŽ This
Éditeur : Columbia University Press
ISBN-13 : 9780231164863
Libération : 2014-10-07

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Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheeseÑthese and many other substances, some occurring in nature, some synthesized in the laboratoryÑmake it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. HervŽ This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obviousÑand inevitableÑextension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.

Note by Note Cooking

Titre : Note by Note Cooking
Auteur : Hervé This
Éditeur : Columbia University Press
ISBN-13 : 9780231538237
Libération : 2014-10-07

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Hervé This A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de Note by Note Cooking Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.

Note by note Cooking

Titre : Note by note Cooking
Auteur : Herve This
Éditeur :
ISBN-13 : 0231164874
Libération : 2016-11-15

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Translation of: La cuisine note a note.

Building a Meal

Titre : Building a Meal
Auteur : Hervé This
Éditeur : Columbia University Press
ISBN-13 : 0231144660
Libération : 2009

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Considering six bistro favorites, Hervâe This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

Notes on Cooking

Titre : Notes on Cooking
Auteur : Lauren Braun Costello
Éditeur : Rcr Creative Press
ISBN-13 : 0972425519
Libération : 2009

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Presents commentary, examples, and insights from a variety of chefs on the basics of cooking.

Da Vinci s Kitchen

Titre : Da Vinci s Kitchen
Auteur : Dave DeWitt
Éditeur : BookBaby
ISBN-13 : 9781495143465
Libération : 2006-12-11

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In his time, Leonardo Da Vinci was more famous for producing lavish banquets and spectacular theatrical productions than he was for his art. Ironically, he was a vegetarian who did not partake of the feasts. Da Vinci’s Kitchen is a fascinating account of Italian cuisine from Da Vinci’s Renaissance to modern times, with original recipes from the early masters of cooking, and it explores the history and relevance of Italian cuisine. Chapters include: --Regional Cuisines That Survived the Wars --The First Superstar Chefs --Invasion of the Foreign Crops --How to Cook for the Pope --Da Vinci’s Kitchen --Fantastic Feasts --A Cuisine Triumphant Lavishly illustrated with 40 historical images, the book contains 38 classic recipes and 36 modern recipes.

Craft of Cooking

Titre : Craft of Cooking
Auteur : Tom Colicchio
Éditeur : Clarkson Potter
ISBN-13 : 9780609610503
Libération : 2003

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Introduces a selection of 125 recipes that emphasize fresh, seasonal, and local ingredients, explaining how to maximize flavor and texture cooking.

Authentic Portuguese Cooking

Titre : Authentic Portuguese Cooking
Auteur : Ana Patuleia Ortins
Éditeur : Macmillan
ISBN-13 : 9781624141942
Libération : 2015-10-20

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The dishes of Portugal are known for being mild in spice but rich in flavor. Meals such as stewed seafood flavored with herbs and vinegar, homestyle bread made with sweet potato, rich sausage stews, ribs sweetened with pepper paste-all food Ana Patuleia Ortins has eaten growing up as a first generation descendant of Portuguese immigrants, as well as taught in her Portuguese cooking classes. This masterful collection of more than 185 recipes has it all: Classic, must-have favorites that preserve the traditional flavors of Portugal, and recipes inspired by modern Portuguese cuisine. This is the biggest and most comprehensive book on Portuguese cooking that will thrill foodies from anywhere. With recipes such as Madeiran Wine and Garlic Beef Kabobs, Mushroom-Stuffed Pork Tenderloin with Pomegranate Sauce, Sautéed Kale with Pine Nuts and Onions, and Saint Martin's Grilled Salt Cod with Potatoes, there's something for everyone. Your family and friends will be talking for days about the incredible dishes you've created from this book.

A Korean Mother s Cooking Notes

Titre : A Korean Mother s Cooking Notes
Auteur : S?n-yong Chang
Éditeur : Ewha Womans University Press
ISBN-13 : 8973008277
Libération : 2009

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S?n-yong Chang A été écrit sous une forme ou une autre pendant la plus grande partie de sa vie. Vous pouvez trouver autant d'inspiration de A Korean Mother s Cooking Notes Aussi informatif et amusant. Cliquez sur le bouton TÉLÉCHARGER ou Lire en ligne pour obtenir gratuitement le livre de titre $ gratuitement.

The Art of Cooking

Titre : The Art of Cooking
Auteur : Maestro Martino of Como
Éditeur : Univ of California Press
ISBN-13 : 0520928318
Libération : 2005-01-03

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Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.