by
Dunea, Melanie.
Call Number
641.50922 DUN
Publication Date
2007
Format:
Books
Relevance:
2.2182
by
This, Hervé.
Call Number
641.3 THI
Publication Date
2007
Summary
"An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herve This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world." "In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. He illuminates abstract concepts with practical advice and concrete examples - for instance, how sauteing in butter chemically alters the molecules of mushrooms - so that cooks of every stripe can thoroughly comprehend the scientific principles of food." "By sharing the empirical principles chefs have valued for generations, Herve This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herve This continues to make the complex science of food digestible to the cook."--BOOK JACKET.
Format:
Books
Relevance:
2.1505
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3.
by
Case, Frances.
Call Number
641.013 ONE
Publication Date
2008
Format:
Books
Relevance:
1.6486
by
Spitz, Bob.
Call Number
641.013 SPI
Publication Date
2008
Summary
In the blink of an eye, Bob Spitz turned fifty, finished an eight year book project and a fourteen year marriage, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer and lifelong kitchen amateur into a world class cook. Cooking Biography. Biographies and Autobiographies. Travel.
Format:
Books
Relevance:
1.0470
by
Page, Karen.
Call Number
641.5 PAG
Publication Date
2008
Format:
Books
Publisher description http://www.loc.gov/catdir/enhancements/fy0827/2007033064-d.html
Relevance:
2.1606
by
This, Hervé.
Call Number
641.5 THI
Publication Date
2009
Format:
Books
Relevance:
2.9559
by
Techamuanvivit, Pim.
Call Number
640.013 TEC
Publication Date
2009
Format:
Books
Relevance:
1.6761
by
Newton, John, 1945-
Call Number
641.5092 NEW
Publication Date
2010
Summary
John Newton shares his love of food and life. After many years of eating, analysing and writing about food, John has put together the ramblings of a man who is paid to write about food.
Format:
Books
Relevance:
0.7547
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