Brain Food.

ISBN:

9780522871135

Title:

Brain Food.

Author:

Cornish, Richard.

Personal Author:

Cornish, Richard.

Physical Description:

1 online resource (123 pages)

Contents:

Intro -- Title -- Copyright -- Contents -- Acknowledgements -- Introduction -- 1 Baking -- 2 Cooking Methods, Tips and Random Sage Advice -- 3 Dairy -- 4 Eggs -- 5 Equipment and Essentials -- 6 Etiquette -- 7 Fish and Seafood -- 8 Fruit -- 9 Health, Hygiene and Allergies -- 10 Herbs and Spices -- 11 History and Nomenclature -- 12 Legumes, Pulses, Grains and Nuts -- 13 Meat -- 14 Preserving, Conserving and Storing -- 15 Trends -- 16 Vegetables and Fungi -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food writing..

Cooking-Miscellanea.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2017

Publication Information:

Melbourne :

Melbourne University Publishing,

2017.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
808.066641	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Is pork butt the new pork belly? Whose room temperature are we talking about? And can you freeze cheese? (Yes, but why would you want to?)

These are some of the burning questions at the heart of every kitchen. Food science, etiquette, mythbusting, history and common sense--there is no subject too big or too small for Richard Cornish to answer in his weekly Brain Food columns, which have been must-reads for years.

Brain Food is a collection of the best cooks' conundrums and their surprising answers.

Author Notes

Richard Cornish is an award-winning food writer whose love of the land led him to explore the issues around food: where it comes from, how it gets to us, and why some foods taste better than others. He is a senior features writer for the Fairfax Good Food and Epicure liftouts, and is the writer and creator of its popular 'Brain Food' column. He has co-written four books on Spanish food with MoVida chef Frank Camorra, and worked in Mexico researching and photographing a book on Mexican food culture. Richard appeared on the Australian version of Iron Chef , was co-creative director of the Melbourne Food and Wine Festival, and continues to consult to the organisation. A vocal commentator on food, food politics and sustainability, he lives in Melbourne with his partner, fashion designer Tiffany Treloar, daughters Ginger and Sunday, and a rambling vegetable garden.