by
Perry, Neil.
Call Number
641.5
Publication Date
2021
Summary
An entirely new-look Neil Perry that surpasses anything previously published and is everything you need to know to cook like Neil at home.
Format:
Electronic Resources
Relevance:
0.0277
by
Jeanroy, Amelia.
Call Number
641.42
Publication Date
2021
Format:
Electronic Resources
Relevance:
0.0277
by
Media, Adams.
Call Number
641.5636
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0277
2764.
by
Ray, Rachael.
Call Number
641.552
Publication Date
2013
Format:
Electronic Resources
Relevance:
0.0277
2765.
by
Porter, Mrs. M.E.
Call Number
641.59749999999997
Publication Date
2012
Format:
Electronic Resources
Relevance:
0.0277
by
Perry, Charles.
Call Number
641.595691
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0264
by
Atwood, Lisa.
Call Number
641.76
Publication Date
2016
Summary
While there are loads of grilling books on the market, this is the one that's pooled all the knowledge you could ever need into one book. This a-z, all-inclusive guide to grilling has everything for the first time grilling and the seasoned veteran alike. Find top tips, tricks to get the most out of your grill, and delicious recipes that everyone will love in the Total Grilling Manual. With high-quality design and intricate detail-this manual is the perfect gift!.
Format:
Electronic Resources
Relevance:
0.0264
by
G., Ole.
Call Number
641.5
Publication Date
2014
Summary
In the West, we have identified only four basic tastessour, sweet, salty, and bitterthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Format:
Electronic Resources
Relevance:
0.0264
by
Wright, Clifford A.
Call Number
XX(309283.1)
Publication Date
2012
Summary
300 Satisfying One-Dish Dinners, from Chilis and Gumbos to Curries and Cassoulet.
Format:
Electronic Resources
Relevance:
0.0264
by
Pinnock, Dale.
Call Number
641.563
Publication Date
2013
Summary
With 80 simple, tasty recipes, Dale shows how easy it can be to use food to benefit your health and complement conventional treatment.
Format:
Electronic Resources
Relevance:
0.0253