Etter Home Cooking Through Science

✏Book Title : The Food Lab Better Home Cooking Through Science
✏Author : J. Kenji López-Alt
✏Publisher : W. W. Norton & Company
✏Release Date : 2015-09-21
✏Pages : 938
✏ISBN : 9780393249866
✏Available Language : English, Spanish, And French

✏The Food Lab Better Home Cooking Through Science Book Summary : A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

✏Book Title : Designing Adult Services Strategies for Better Serving Your Community
✏Author : Ann Roberts
✏Publisher : ABC-CLIO
✏Release Date : 2017-11-01
✏Pages : 177
✏ISBN : 9781440852558
✏Available Language : English, Spanish, And French

✏Designing Adult Services Strategies for Better Serving Your Community Book Summary : Focusing on adult patrons ages 19 through senior citizens, this book explains how libraries can best serve this busy portion of their community's population at different life stages and foster experiences that are "worth the trip"—whether actual or virtual. • Helps librarians make their libraries the go-to places in the community for both information and recreation • Enables librarians to accurately analyze the demographics of their communities and identify the services needed • Offers simple suggestions to help librarians with limited resources provide age-appropriate services • Describes information and resources most likely needed during each life stage, making it easier to target the audience for both programming and publicity

✏Book Title : The Perfect Omelet Essential Recipes for the Home Cook
✏Author : John E. Finn
✏Publisher : The Countryman Press
✏Release Date : 2017-05-02
✏Pages : 240
✏ISBN : 9781581575071
✏Available Language : English, Spanish, And French

✏The Perfect Omelet Essential Recipes for the Home Cook Book Summary : A charmingly illustrated ode to omelets with step-by-step techniques and 100 recipes The omelet is at once simple and complex, delicious at any time. John Finn’s mother was certainly a fan—she spent years searching for the perfect technique and has passed her knowledge, and her passion, to her son. Here Finn provides instructions for four master recipes—the classic French omelet nature, an American diner omelet, a frittata, and a dessert omelet—and delectable variations on each, including: Omelet Bonne Femme (potatoes, bacon, and onion) Many Mushrooms Omelet Tortilla with Caramelized Onions and Serrano Ham Chocolate Soufflé Omelet Omelettier John Finn leaves no eggshell unturned and provides readers with everything they need to find their way to their own perfect omelet.

✏Book Title : BraveTart Iconic American Desserts
✏Author : Stella Parks
✏Publisher : W. W. Norton & Company
✏Release Date : 2017-08-15
✏Pages : 512
✏ISBN : 9780393634273
✏Available Language : English, Spanish, And French

✏BraveTart Iconic American Desserts Book Summary : Winner of the 2018 James Beard Foundation Book Award (Baking and Desserts) A New York Times bestseller and named a Best Baking Book of the Year by the Atlantic, the Wall Street Journal, the Chicago Tribune, Bon Appétit, the New York Times, the Washington Post, Mother Jones, the Boston Globe, USA Today, Amazon, and more "The most groundbreaking book on baking in years. Full stop."—Saveur From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef’s expertise into your kitchen, along with advice on how to “mix it up” with over 200 customizable variations—in short, exactly what you’d expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic.

📒The Sous Vide Kitchen ✍ Christina Wylie

✏Book Title : The Sous Vide Kitchen
✏Author : Christina Wylie
✏Publisher : Voyageur Press (MN)
✏Release Date : 2017-06
✏Pages : 288
✏ISBN : 9780760352038
✏Available Language : English, Spanish, And French

✏The Sous Vide Kitchen Book Summary : Use sous vide to cook absolutely anything! If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods—now you can do the same. Join sous vide recipe developer Christina Wylie and take your skills to the next level: Use sous vide to make the perfect soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favorite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with a sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course). With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 100 recipes to explore, this book will help you get the most out of sous vide.

📒Ruhlman S Twenty ✍ Michael Ruhlman

✏Book Title : Ruhlman s Twenty
✏Author : Michael Ruhlman
✏Publisher : Chronicle Books
✏Release Date : 2011-09-14
✏Pages : 367
✏ISBN : 9780811876438
✏Available Language : English, Spanish, And French

✏Ruhlman s Twenty Book Summary : Presents twenty basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.

✏Book Title : Easy Culinary Science for Better Cooking
✏Author : Jessica Gavin
✏Publisher : Page Street Publishing
✏Release Date : 2018-05-08
✏Pages : 224
✏ISBN : 9781624144851
✏Available Language : English, Spanish, And French

✏Easy Culinary Science for Better Cooking Book Summary : Simple science is all that’s required for transforming dinner from a good dish and making it a great dish. Jessica Gavin, culinary scientist, teaches recipes that help make meals that are better, faster and more delicious any night of the week. This practical and unique cookbook will help take your cooking to the next level by uncovering the science behind cooking great food. Recipes will be infused with Jessica’s food science knowledge, and categories include 15-minute recipes, recipes by technique/device (slow cooker, pressure cooker), baking and more. This book will feature 75 recipes and 60 photographs.

📒The New Homemade Kitchen ✍ Joseph Shuldiner

✏Book Title : The New Homemade Kitchen
✏Author : Joseph Shuldiner
✏Publisher : Chronicle Books
✏Release Date : 2020-06-02
✏Pages : 352
✏ISBN : 1452161194
✏Available Language : English, Spanish, And French

✏The New Homemade Kitchen Book Summary : Revive the lost arts of fermenting, canning, preserving, and creating your own ingredients. The Institute of Domestic Technology Cookbook is a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade ingredients. The chapters include instructions on how to make your own food products and pantry staples, as well as recipes highlighting those very ingredients—for example, make your own feta and bake it into a Greek phyllo pie, or learn how to dehydrate leftover produce and use it in homemade instant soup mixes. • Each chapter includes instructions to make your own pantry staples, like ground mustard, sourdough starter, and miso paste. • Complete with recipes that utilize the very ingredients you made • Filled with informative and helpful features like flavor variation charts, extended tutorials, faculty advice, and instructional line drawings Also included are features like foodcrafting charts, historical tidbits, 100+ photos and illustrations, how-tos, and sidebars featuring experts and deans from the Institute, including LA-based cheese-makers, coffee roasters, butchers, and more. From the Institute of Domestic Technology, a revered foodcrafting school in Los Angeles, each chapter is based on the school's curriculum and covers all manners of techniques—such as curing, bread-baking, cheese-making, coffee-roasting, butchering, and more. • Complete with beautiful food photography, this well-researched and comprehensive cookbook will inspire chefs of all levels. • Great gift for foodcrafters, food geeks, food pioneers, farmers' market shoppers, as well as people who feel nostalgic for a slower way of life • Add it to the collection of books like Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat; The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; and The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making by Alana Chernila

✏Book Title : Be Your Own Bartender A Surefire Guide to Finding and Making Your Perfect Cocktail
✏Author : Carey Jones
✏Publisher : The Countryman Press
✏Release Date : 2018-11-13
✏Pages : 240
✏ISBN : 9781682682708
✏Available Language : English, Spanish, And French

✏Be Your Own Bartender A Surefire Guide to Finding and Making Your Perfect Cocktail Book Summary : "There is a perfect drink for every occasion and every mood. Carey and John are going to help you find it!" —J. Kenji López-Alt It's a quandary shared by adventurous and indecisive drinkers alike: What should I drink tonight? Here to answer that question is Be Your Own Bartender. Through more than a dozen interactive flowcharts, the book poses a series of questions designed to lead readers to their ideal drink. With more than 151 original recipes, there's a cocktail for every mood, taste, and occasion. Are you after something tequila-based or gin-based? Do you like gin or really like gin? Are you ready to break out the muddler? And is your night winding down or just getting started? Whatever the answers, Be Your Own Bartender leads you to your destination—a cocktail effectively designed just for you. With some drinks that are truly adventurous and others that are friendlier to the cocktail novice, every recipe is created with the home bartender in mind. Divided into chapters by spirit—with bonus flowcharts for brunch drinks, holiday parties, and true cocktail nerds—Be Your Own Bartender is the best way to discover the perfect cocktail for you, in a journey as user-friendly as it is fun.

📒The Science Of Good Cooking ✍ Cook's Illustrated

✏Book Title : The Science of Good Cooking
✏Author : Cook's Illustrated
✏Publisher : America's Test Kitchen
✏Release Date : 2012-10-01
✏Pages : 504
✏ISBN : 9781936493463
✏Available Language : English, Spanish, And French

✏The Science of Good Cooking Book Summary : Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.