On Food And Cooking

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Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 9781416556374
Size: 61.90 MB
Format: PDF
View: 4167

On Food And Cooking by Harold McGee

Original Title: 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 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.

On The Reliability Of The Old Testament

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Author: Kenneth Anderson Kitchen
Publisher: Wm. B. Eerdmans Publishing
ISBN: 9780802849601
Size: 33.26 MB
Format: PDF, ePub
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On The Reliability Of The Old Testament by Kenneth Anderson Kitchen

Original Title: On The Reliability Of The Old Testament

Kitchen draws on a range of historical data from the ancient Near East - the Bible's own world - and uses it to reassess both the biblical record and the critics who condemn it. Working back from the latest periods (for which hard evidence is readily available) to the remotest times. Kitchen systematically shows up the many failures of favored arguments against the Bible and marshals pertinent permanent evidence from antiquity's inscriptions and artifacts to demonstrate the basic honesty of the Old Testament writers.

The Kitchen

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Author: Arnold Wesker
Publisher: Oberon Books
ISBN: 1849437572
Size: 12.88 MB
Format: PDF
View: 1844

The Kitchen by Arnold Wesker

Original Title: The Kitchen

1950s London. In the kitchen of an enormous West End restaurant, the orders are piling up: a post-war feast of soup, fish, cutlets, omelettes and fruit flans. ‘Fifteen hundred customers an’ half of them eating fish. I had to start work on a Friday.’ Thrown together by their work, chefs, waitresses and porters from across Europe – English, Irish, German, Jewish – argue and flirt as they race to keep up. Peter, a high-spirited young cook, seems to thrive on the pressure. In between preparing dishes, he manages to strike up an affair with married waitress Monique, the whole time dreaming of a better life. But in the all-consuming clamour of the kitchen, nothing is far from the brink of collapse. ‘We all said we wouldn’t last the day, but tell me – what is there a man can’t get used to?’ Arnold Wesker’s extraordinary play premiered at the Royal Court in 1959 and has since been performed in over 30 countries. The Kitchen puts the workplace centre stage in a blackly funny and furious examination of life lived at breakneck speed, when work threatens to define who we are.

In The Kitchen

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Author: Monica Ali
Publisher: Simon and Schuster
ISBN: 9781416579007
Size: 70.92 MB
Format: PDF, Mobi
View: 5518

In The Kitchen by Monica Ali

Original Title: In The Kitchen

Monica Ali, nominated for the Man Booker Prize, the Los Angeles Times Book Prize, and the National Book Critics Circle Award, has written a follow-up to Brick Lane that will further establish her as one of England's most compelling and original voices. Gabriel L ightfoot is an enterprising man from a northern E ngland mill town, making good in London. As executive chef at the once-splendid Imperial H otel, he is trying to run a tight kitchen. But his integrity, to say nothing of his sanity, is under constant challenge from the competing demands of an exuberant multinational staff, a gimlet-eyed hotel management, and business partners with whom he is secretly planning a move to a restaurant of his own. D espite the pressures, all his hard work looks set to pay off. Until a worker is found dead in the kitchen's basement. It is a small death, a lonely death -- but it is enough to disturb the tenuous balance of Gabe's life. Elsewhere, Gabriel faces other complications. His father is dying of cancer, his girlfriend wants more from their relationship, and the restaurant manager appears to be running an illegal business under Gabe's nose. Enter L ena, an eerily attractive young woman with mysterious ties to the dead man. U nder her spell, Gabe makes a decision, the consequences of which strip him naked and change the course of the life he knows -- and the future he thought he wanted. Readers and reviewers have been stunned by the breadth of humanity in Monica Ali's fiction. S he is compared to D ickens and called one of three British novelists who are "the voice of a generation" by Time magazine. In the Kitchen is utterly contemporary yet has all the drama and heartbreak of a great nineteenth-century novel. Ali is sheer pleasure to read, a truly magnificent writer.

A Week In The Kitchen

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Author: Karen Dudley
Publisher: Jacana Media
ISBN: 1431403377
Size: 43.46 MB
Format: PDF, ePub, Mobi
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A Week In The Kitchen by Karen Dudley

Original Title: A Week In The Kitchen

A collection of unique recipes that infuse Mediterranean and Asian flavors with a South African slant, this gorgeous book offers a glimpse behind the scenes of the Kitchen, an eatery in Cape Town, South Africa. This cookbook covers a full week at the restaurant, where menus change daily. With clean, natural flavors undisguised by rich sauces, these mouthwatering dishes were created by remarkable and dedicated chefs whose artistry ensures memorable meals—now accessible to the home chef.

Kitchen And Bath Idea Book

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Author: Joanne Kellar Bouknight
Publisher: Taunton Press
ISBN: 9781561587940
Size: 68.80 MB
Format: PDF, Mobi
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Kitchen And Bath Idea Book by Joanne Kellar Bouknight

Original Title: Kitchen And Bath Idea Book

Filled with more than 500 inspiring photos, the Kitchen & Bath Idea Bookis the ultimate source of design ideas for creating the kitchen and bathroom of your dreams. Today's leading designers and architects offer inspiration for everything from cabinets and countertops to faucets and fixtures, lighting and flooring, and storage and built-ins. The kitchen is the true heart of the home, and homeowners spend a lot of time and money to make older kitchens less utilitarian and more creative, a place where people can congregate as well as cook and enjoy good food. This book helps you figure out what you really want and how to get it, whether it's a contemporary, brushed-stainless workroom worthy of an upscale restaurant; a rustic, farmhouse-style great room with wood flooring and a couch; or an elegant, streamlined space for a small city apartment. For every style, for every budget, it's all here: new appliance technology and cabinetry, fixtures and faucets, doors and counter materials, sinks, pulls, built-ins, and bookcases. Using this idea book, you can create the kitchen of your dreams - regardless of style or budget. The bathroom today is getting more attention than ever for its value as a personal retreat and resale enhancer. Gone are the days of garish tile and fuzzy toilet seat covers. Now bathrooms are as much about taste and style as the rest of the house. Homeowners want bathrooms to be both beautiful and functional, and manufacturers have responded with many more choices in materials and fixtures. This book covers them all, with ideas for tiny half-baths, medium-size his-and-hers, and large luxurious home spas. Specifics on ventilation, waterproofing, faucets, showers, tubs, and more give you the knowledge to create a bathroom with all your favorite features. Two books in one, Kitchen and Bathroom Idea Book gives homeowners hundreds of ideas on how to make the hardest-working rooms in the house the most beautiful.

Lidia S Italian American Kitchen

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Author: Lidia Matticchio Bastianich
Publisher: Knopf
ISBN: 030776754X
Size: 65.48 MB
Format: PDF, Mobi
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Lidia S Italian American Kitchen by Lidia Matticchio Bastianich

Original Title: Lidia S Italian American Kitchen

Lidia Bastianich, loved by millions of Americans for her good Italian cooking, gives us her most instructive and personal cookbook yet. Focusing on the Italian-American kitchen—the cooking she encountered when she first came to America as a young adolescent—she pays homage to this “cuisine of adaptation born of necessity.” But she transforms it subtly with her light, discriminating touch, using the authentic ingredients, not accessible to the early immigrants, which are all so readily available today. The aromatic flavors of fine Italian olive oil, imported Parmigiano-Reggiano and Gorgonzola dolce latte, fresh basil, oregano, and rosemary, sun-sweetened San Marzano tomatoes, prosciutto, and pancetta permeate the dishes she makes in her Italian-American kitchen today. And they will transform for you this time-honored cuisine, as you cook with Lidia, learning from her the many secret, sensuous touches that make her food superlative. You’ll find recipes for Scampi alla Buonavia (the garlicky shrimp that became so popular when Lidia served the dish at her first restaurant, Buonavia), Clams Casino (with roasted peppers and good American bacon), Caesar Salad (shaved Parmigiano makes the difference), baked cannelloni (with roasted pork and mortadella), and lasagna (blanketed in her special Italian-American Meat Sauce). But just as Lidia introduced new Italian regional dishes to her appreciative clientele in Queens in the seventies, so she dazzles us now with pasta dishes such as Bucatini with Chanterelles, Spring Peas, and Prosciutto, and Long Fusilli with Mussels, Saffron, and Zucchini. And she is a master at teaching us how to make our own ravioli, featherlight gnocchi, and genuine Neapolitan pizza. The key to her delectable fish and meat cooking is the aromatic vegetables that so often form an integral part of the dish—sole with oregano, vidalias, and tomatoes; tenderloin with potatoes, peppers, and onions; sausages with bitter broccoli. Try her version of scallopine with sautéed lemon slices, garlic slivers, capers, and green olives—you’ll be hooked. Soups are Lidia’s specialty, particularly hearty bean and pasta soups—meals in themselves. And you can top off a Lidia feast with traditional Italian-American favorites, such as a perfect Zabaglione or cannoli, or one of her own creations—Lemon Delight or Roasted Pears and Grapes. Laced with stories about her experiences in America and her discoveries as a cook, this enchanting book is both a pleasure to read and a joy to cook from. From the Hardcover edition.

180 Kitchen 180 Tips Recipes And More

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Publisher: Matt Stone
ISBN: 1300475943
Size: 47.36 MB
Format: PDF, Docs
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180 Kitchen 180 Tips Recipes And More by

Original Title: 180 Kitchen 180 Tips Recipes And More

In this eBook, author and independent researcher Matt Stone shares all of the secrets from seven years as a chef at the top of the culinary industry, translating it into a comprehensive healthy eating guide – based on knowledge gleaned from his independent investigation into human health. From staples as basic as mashed potatoes and chicken salad to classic French sauces and nouveau sashimi creations, 180 Kitchen covers an extensively broad spectrum of topics in great detail. And 180 Kitchen is far more than a simple collection of recipes. Stone is a firm believer that fundamental kitchen skills and technique are of primary importance. Recipes are secondary, a guideline at best – and all cookbooks belong “on the bookshelf, not in the kitchen.” With everything from tutorials on knife use to 7-day menus and shopping lists, 180 Kitchen is the perfect companion to any 180DegreeHealth eBook – a must have in your 180 collection.

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