The Flavor Bible Pdf Free

📒The Flavor Bible ✍ Karen Page

✏Book Title : The Flavor Bible
✏Author : Karen Page
✏Publisher : Little, Brown
✏Release Date : 2008-09-16
✏Pages : 392
✏ISBN : 0316039845
✏Available Language : English, Spanish, And French

✏The Flavor Bible Book Summary : Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

📒The Bread Bible ✍ Rose Levy Beranbaum

✏Book Title : The Bread Bible
✏Author : Rose Levy Beranbaum
✏Publisher : W. W. Norton & Company
✏Release Date : 2003-10-17
✏Pages : 640
✏ISBN : 9780393057942
✏Available Language : English, Spanish, And French

✏The Bread Bible Book Summary : Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.

📒Allah Jesus And Yahweh ✍ Gordon Harrison

✏Book Title : Allah Jesus and Yahweh
✏Author : Gordon Harrison
✏Publisher : BookBaby
✏Release Date : 2013-06-06
✏Pages : 376
✏ISBN : 9781483501451
✏Available Language : English, Spanish, And French

✏Allah Jesus and Yahweh Book Summary : Allah, Jesus, and Yahweh deals with the moral and intellectual damage caused by religion—the subject of many of today’s headlines. There have been at least five major religious invasions from Asia into Europe. In particular, the Middle East seems a virtual hatchery for faith and fanaticism. It’s the birthplace of Judaism, Christianity, and Islam not to mention the earlier Zoroastrianism and the much later Baha’ism plus a plethora of minor cults and lunacies. The parlance in vogue for this present invasion is a clash of civilizations—East versus West! But this is not entirely the case. There is a clash, but we have confused the combatants. Many in the West do not intend to fight for the preservation of Christianity; some in the East feel the same about Islam. What we will defend is freedom, democracy, and the values of the Enlightenment versus submission, dictatorship, and the buzz of the hive mind. A colossal clash of ideals is underway between the Enlightenment and the Army of the Night—those who feel they have absolute certainty without evidence. There is a tide in the affairs of men and women, and we are afloat on a vast wave of moral and rational criticism of religion. Witness The God Delusion by Richard Dawkins, God Is Not Great by Christopher Hitchens, The End of Faith by Sam Harris, and Breaking the Spell by Daniel Dennett. Allah, Jesus, and Yahweh takes a deeper view of time and a more humorous Mark Twain narrative approach than these authors. It begins in September 480 BC at the Battle of Marathon—the first Asiatic religious invasion—and moves through history right up to Ayaan Hirsi Ali and beyond. When speaking of religion, Nobel laureate Steven Weinberg said it best to The New York Times, on April 20, 1999: With or without religion, you would have good people doing good things and evil people doing evil things. But for good people to do evil things, that takes religion. Religion is certainty without proof; science is proof without certainty. From re

📒Wild Fermentation ✍ Sandor Ellix Katz

✏Book Title : Wild Fermentation
✏Author : Sandor Ellix Katz
✏Publisher : Chelsea Green Publishing
✏Release Date : 2008-01-15
✏Pages : 187
✏ISBN : 1931498237
✏Available Language : English, Spanish, And French

✏Wild Fermentation Book Summary : Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production." The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home. The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

📒The Revival Study Bible ✍ Destiny Image Publishers

✏Book Title : The Revival Study Bible
✏Author : Destiny Image Publishers
✏Publisher : ARMOUR PUBLISHING PTE LTD
✏Release Date : 2011-01-01
✏Pages : 1973
✏ISBN : 9789814270113
✏Available Language : English, Spanish, And French

✏The Revival Study Bible Book Summary :

✏Book Title : Apocalypse Revolution and Terrorism
✏Author : Jeffrey Kaplan
✏Publisher : Routledge
✏Release Date : 2018-10-02
✏Pages : 206
✏ISBN : 9781351054362
✏Available Language : English, Spanish, And French

✏Apocalypse Revolution and Terrorism Book Summary : This book focuses on religiously driven oppositional violence through the ages. Beginning with the 1st-century Sicari, it examines the commonalities that link apocalypticism, revolution, and terrorism occurring in Judaism, Christianity, and Islam past and present. It is divided into two sections, 'This was Then' and 'This is Now', which together examine the cultural and religious history of oppositional violence from the time of Jesus to the aftermath of the 2016 American election. The historical focus centers on how the movements, leaders and revolutionaries from earlier times are interpreted today through the lenses of historical memory and popular culture. The radical right is the primary but not exclusive focus of the second part of the book. At the same time, the work is intensely personal, in that it incorporates the author's experiences in the worlds of communist Eastern Europe, in the Iranian Revolution, and in the uprisings and wars in the Middle East and East Africa. This book will be of much interest to students of religious and political violence, religious studies, history, and security studies.

📒On Food And Cooking ✍ Harold McGee

✏Book Title : On Food and Cooking
✏Author : Harold McGee
✏Publisher : Simon and Schuster
✏Release Date : 2007-03-20
✏Pages : 896
✏ISBN : 1416556370
✏Available Language : English, Spanish, And French

✏On Food and Cooking Book Summary : Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn 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. Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.

📒Cooked ✍ Michael Pollan

✏Book Title : Cooked
✏Author : Michael Pollan
✏Publisher : Penguin
✏Release Date : 2013-04-23
✏Pages : 480
✏ISBN : 9781101605462
✏Available Language : English, Spanish, And French

✏Cooked Book Summary : **Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. From the Trade Paperback edition.

✏Book Title : History of Soy Ice Cream and Other Non Dairy Frozen Desserts 1899 2013
✏Author : William Shurtleff
✏Publisher : Soyinfo Center
✏Release Date : 2013-10-18
✏Pages : 782
✏ISBN : 9781928914594
✏Available Language : English, Spanish, And French

✏History of Soy Ice Cream and Other Non Dairy Frozen Desserts 1899 2013 Book Summary :

✏Book Title : Nancy Silverton s Pastries from the La Brea Bakery
✏Author : Nancy Silverton
✏Publisher : Villard
✏Release Date : 2013-05-07
✏Pages : 416
✏ISBN : 9780345546654
✏Available Language : English, Spanish, And French

✏Nancy Silverton s Pastries from the La Brea Bakery Book Summary : "The pastries we make are deliciously simple and rustic and never too sweet. Woven into many of them are my favorite flavors: butter, cinnamon, nuts, and fruit. They're familiar, uncomplicated, and satisfying. One taste and you're instantly comforted. Inspired by a sweet memory from childhood, a European classic, or a time-honored bakeshop standard, they are flavors you never tire of. Like my bread, these are pastries you want to eat every day." --from the Introduction When celebrated pastry chef and baker Nancy Silverton decided to add sweets to the La Brea Bakery's shelves of artisanal breads, she knew that they couldn't be just any sweets. Instead of baking fastidious and overelaborate desserts, she creates deliciously simple, rustic pastries, full of texture and flavor, that complement perfectly her hearty, country-style breads and have people lining up morning after morning. Now, in Pastries from the La Brea Bakery, Silverton shares her passion and expertise in more than 150 recipes of her most scrumptious favorites--virtually every pastry in the La Brea Bakery's impressive repertoire. Silverton distills years of experimentation and innovation into simple and accessible directions. Many of her recipes are surprisingly quick and easy--not to mention incredibly tasty--like her crisps, cobblers, and crumbles, and her ever-popular scones, which run the gamut from Chocolate-Walnut to Ginger to Mushroom-Onion. Her muffins are moist and distinctive, from the healthful Bran to the rich Crotin de Chocolat. She offers an array of quickbreads and quickcakes for all tastes (including Madeleines, Canellés, and Cranberry-Almond Tea Bread), and her tarts bring out the best qualities of the finest ingredients, from the intense, fresh fruit of her Cherry Bundles to her elegant Triple Almond Tart. Beautiful cookies, such as Almond Sunflowers, Nun's Breasts, and Swedish Ginger Wafers, are centerpiece desserts on their own. Silverton also deftly teaches the delicate art of confections--here you'll find Almond Bark, English Toffee, and Lollipops--and demystifies the sometimes intimidating technique of doughnut making. The crowning touch is her detailed section on Morn-ing Pastries, where she guides us to mastery of the classic doughs: the quick and rich bobka, the fine-textured traditional brioche, the famous and flexible croissant, and the pièce de résistance: puff pastry. An important book from a baking and pastry icon, Pastries from the La Brea Bakery, like Nancy Silver-ton's acclaimed Breads from the La Brea Bakery, is a bible of the craft for bakers everywhere. A selection of recipes from Nancy Silverton's Pastries from the La Brea Bakery Apple Fritters * Asparagus-Egg Pie with Potato Crust * Black Currant Silk Tart Blueberry-Almond Muffins * Brownies with Irish Whiskey and Currants * Canellés Caramel Candy Kisses * Cheese Croissants * Chocolate-Walnut Scones * Cinnamon Custard Tart ¸ Country Feta Pies * Crème Fraîche Coffee Cake * Croissants * Crotin de Chocolat ¸ Espresso Wheels * Everyone's Mother's Berry Cobbler * Ginger Scones * Hazelnut-Banana Tart ¸ Iced Raisin Squares * Jelly Doughnuts * Lemon Turnovers * Madeleines * Moravian Ginger Snaps ¸ Nectarine-Ginger Crisp * Nun's Breasts * Parma Braids * Pecan Sticky Buns * Ricotta Muffins ¸ Rosemary Corncakes * Rugelach * Sesame-Pumpkin Seed Brittle ¸ Sticky Toffee Pudding * Viennese Cream Brioche