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Keys to Good Cooking
  • Language: en
  • Pages: 576

Keys to Good Cooking

  • Type: Book
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  • Published: 2010-12-09
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  • Publisher: Hachette UK

There’s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – why should I fry-off beef before making a casserole? How do I prevent my sauce from separating? How can I be sure my eggs are fresh? Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals. Praise for Harold McGee On Food and Cooking : “One of the greatest cookery books ever written.” Heston Blumenthal “A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food. Without a single ‘recipe’ in it, I think it’s one of the most important food books ever written.” Jamie Oliver “One of the most important books ever written about food, and one of the most enjoyable... McGee has become a godfather figure for all right-thinking chefs and food-writers” Hugh Fearnley-Whittingstall

The Curious Cook
  • Language: en
  • Pages: 339

The Curious Cook

  • Type: Book
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  • Published: 1990
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  • Publisher: Unknown

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

On Food and Cooking
  • Language: en
  • Pages: 896

On Food and Cooking

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...

Savoring the World
  • Language: en
  • Pages: 400

Savoring the World

  • Type: Book
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  • Published: 2019-10-17
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  • Publisher: Hachette UK

"Marcel Proust's famous madeleine surprised his narrator with a strong emotion that he traced back to an idyllic, forgotten time in childhood. My first taste of grouse as part of a traditional British lunch seemed full of significance even though there had been no grouse in my past, and it was as if I were touching something essential in myself and in the world. That mystifying surpise set me off on a search for the latest insights of sense and flavour." Harold McHee Savouring the World is a wide-ranging survey of taste and smell - two senses that have a powerful but largely overlooked influence on our everyday lives. This book will not only explain how these senses truly work, but also how to enjoy them more actively to transform your relationship with flavour. Harold McGee's acclaimed On Food & Cooking won the André Simon Food Book of the Year and is a masterpiece of gastronomic writing; a rich, addictive blend of chemistry, history and anecdote that no self-respecting foodie or cook can afford to be without. Savouring the World promises to intrigue and amaze foodies just as much. 'McGee is the man who transformed most curious people's understanding about food.' Guardian Weekend

Under Pressure
  • Language: en
  • Pages: 295

Under Pressure

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture...

How to Read a French Fry
  • Language: en
  • Pages: 352

How to Read a French Fry

In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.

Garlic and Other Alliums
  • Language: en

Garlic and Other Alliums

The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been cultivated as foods. Many of the other members of this genus are popular with gardeners as easy to maintain perennials, although the smell of some members of the genus can be off-putting. The smell is a consequence of breakdown of sulfur-containing compounds which is a characteristic of this family of plants. Garlic, onions, leeks, chives and other members of the genus Allium occupy a unique position both as edible plants and herbal medicines, appreciated since the dawn of civilization. Alliums have been featured through ...

Cooking for Geeks
  • Language: en
  • Pages: 488

Cooking for Geeks

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a...

McGee on Food and Cooking
  • Language: en
  • Pages: 884

McGee on Food and Cooking

  • Type: Book
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  • Published: 2004
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  • Publisher: Unknown

A blend of chemistry, history and anecdote that renders the everyday miracles of the kitchen wondrous and fascinating, shedding light on questions that have puzzled generations of cooks.

La buena cocina
  • Language: es
  • Pages: 605

La buena cocina

  • Type: Book
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  • Published: 2011-11-03
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  • Publisher: DEBATE

Una guía diseñada para ayudar a esos cocineros caseros que tienen que lidiar con todo un universo de ingredientes, recetas, y electrodomésticos en constante expansión para alcanzar esa tierra prometida que es un plato bien hecho. La buena cocina está destinado a convertirse en una pieza esencial del repertorio de cocina de cientos de miles de lectores en todo el mundo, una asombrosa y original obra que dirige los esfuerzos del chef a la vez que resuelve con rapidez todas las dudas que surgen en los fogones del aficionado. McGee ha creado en un solo volumen de fácil uso: la guía esencial para los amantes de la cocina, apta para todo tipo de cocineros: desde los principiantes que necesi...