- what makes popcorn pop?
- why cakes rise?
- how jelly gels?
Your kitchen will be transformed into a laboratory worthy of a mad scientist as you make startling discoveries about how cabbage can detect acid, how bacteria makes yogurt, and how decomposed sugar turns to caramel. Then after a long day at the lab you can relax and eat your results: soup, biscuits, pretzels, cupcakes, or cookies.
Vicki Cobb's seminal book has been revised and updated to encompass advances in modern technology but still provides what all kids want: a legitimate excuse to play with their food!
For the first time, the chefs and instructors of the world-renowned Le Cordon Bleu cooking schools have written a cookbook that will teach anyone, from novices with a sweet tooth to expert bakers, how to prepare beautiful and delicious desserts at home. Hundreds of techniques are explained in step-by-step detail, with more than one thousand color photographs illustrating the experts methods for success.
Even if you've never made a sugar syrup or rolled out a piecrust before, this is the book for you. The simplest of techniques, typically left out of most cookbooks, are covered in the greatest detail. When you've mastered the basics, Le Cordon Bleu Dessert Techniques will challenge you to make increasingly difficult recipes on your way to preparing dazzling desserts. For example, upon mastering the basics of grating, chopping, melting, tempering and piping choclate, you'll want to try your hand at creating choclate ribbons and culs, marbleized chocolate slabs, and lacy chocolate cups for truly spectacular presentation. Once you've reviewed the techniquws for baking perfect cake layers, you'll be reday to creat a Chocolate Chestnut Roulade or the classic and decadent Sachertorte.
After learning from the experts, you'll be piping meringue, whipping up chocolate mousse, and preparing Pots de Creme with ease before you know it.
With this exceptional opus, over 100 years of unparalleled experience and expertise are put at the fingertips of every home cook using the same hands-on approach promoted in practical classes at Le Cordon Bleu's institutes. This indispensable and unique reference work teaches essential preparation and cooking skills and professional tricks-of-the-trade, with over 700 cooking techniques shown in more than 2,000 color images.
Whatever the interest -- providing family-pleasing everyday fare or mastering a top chef's recipe, or even attempting to re-create a dish from a restaurant menu -- Le Cordon Bleu Complete Cooking Techniques will enable people to cook what they want with success. Its hundreds of illustrated techniques are invaluable kitchen aids, as are the many integral recipes.
Cooks interested in ethnic cuisines, readers of chef inspired, ingredient-led, or occasion-oriented cookbooks, as well as devotees of simple home cooking will turn to this book again and again and wonder how they ever cooked without it. Le Cordon Bleu Complete Cooking Techniques is destined to become a classic kitchen reference.
A guide for successful baking in altitude-challenged regions offers specific guidelines on how to overcome atmospheric obstacles, sharing a host of tested recipes that can be customized for a variety of altitude needs. By the author of
Title: Pie in the Sky
Author: Purdy, Susan Gold/ Gottlieb, Dennis (PHT)
Publication Date: 2005/06/01
Number of Pages: 338
Binding Type: HARDCOVER
Library of Congress: 2004053930
Cooking good food from scratch is a skill that can save you money, keep you healthy, and make you and your family and friends happy. What I’ve tried to do in this book is pick a whole load of meals that we all love to eat and break them down to make them as simple as possible. There are plenty of clear instructions and step-by-step pictures, so whether you’re an accomplished cook or a complete beginner, you’ll be able to enjoy cooking and achieve great results in the kitchen.
This book is inspired by all the people I’ve met who thought they could never and would never learn how to cook. I believe that good home cooking is one of the most essential, fundamental skills that every single person on this planet should have in order to look after themselves, their families, and their friends. This food revolution is all about people learning how to make a recipe, then teaching that recipe to their friends and family . . . if enough people do this, pretty soon everyone will be cooking. So cook something today, then PASS IT ON!
I’m going to show you how to put a whole meal on the table in a matter of minutes! Not just one dish, a whole spread of beautiful things.
If, like me, you love food and have hungry mouths to feed when you get home after a long day, then allow me to let you in on a totally revolutionary new way of cooking. In this book I’m going to show you how to make a complete meal in the time you’d normally spend on one dish. What you’ll be able to achieve in 30 minutes or less will absolutely blow your mind. It’s certainly blown mine!
This is not about compromising on quality. It’s about being organized, working fast, and using shortcuts and clever tricks to put insanely delicious plates of food on the table in no time. Each of the 50 meals inside has been carefully written so there’s no messing about—just good, fast cooking. I’ve created complete menus of foods that go beautifully together and planned recipes in a really unique, easy-to-follow way. This kind of cooking is all about using every minute wisely, having fun, and reclaiming your kitchen for the job it was meant for.
You might think it can’t be done, but I promise you it can. Have a look inside to see the sort of meals you’re going to get. Once you start cooking this way, not only will you absolutely love it; you’ll never look back.
Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.
In today's market, a large percentage of food consumed is eaten or purchased away from home which has created an increasing demand for healthful options across all segments of the food industry. Now, more than ever, your customers realize that diet plays an important role in maintaining good health. The completely revised, second edition of Culinary Nutrition for Food Professionals gives you all of the information you need to balance taste and health while maintaining your unique niche in today's competitive marketplace. This book is oriented toward nutrition applications to foodservice including:
* food science and nutrition science
* current dietary recommendations
* new food labeling regulations
* product selection
* menu planning for specific clientele and operational segments
* recipe development, nutrition analysis, and cooking techniques
* merchandising healthful options in the menu mix
* staff training
* agricultural, industry and current food safety issues
In addition, a one-of-a-kind chapter addresses fitness and diet needs for food professionals. It is designed as a guide for maintaining peak productivity at the work site. Culinary Nutrition for Food Professionals is recommended by the Educational Institute of the American Culinary Federation and has been endorsed by educators and other food professionals as a key textbook for both culinary and hospitality management programs. In addition, the book is a vital and current reference for foodservice managers, chefs, caterers, food product developers and retailers, restaurateurs, food writers, and health professionals. It is also a practical reference for individuals who wish to learn the professional approach to cooking for taste and health. Food professionals and educators are saying this about the revised second edition of Culinary Nutrition for Food Professionals: "This book will certainly be useful to all of us." --Julia Child, Cambridge, MA (From the Foreword) "This book should be part of any professional chef's library. It is current and on target with the needs of the food service industry as it meets and adapts to the consciousness of today's nutritionally aware customers. This book will also be an excellent tool to meet the needs of our young culinarians entering the profession. It is written in a style which is easy for the professional chef to follow." --Noel Cullen, EdD, CMC, AAC, Chairman, American Culinary Federation Educational Institute; and Associate Professor, School of Hospitality Administration, Boston University "In these times when the American public is examining their diet so closely, it is more important than ever that cooks and chefs move to increase both their knowledge of nutrition and its implications. Carol Hodges' book is a comprehensible yet accessible look at the many aspects of diet and nutrition. It is an outstanding book for anyone who works with food to increase their education in a subject that is on the front line of the cooking profession." --Chris Schlesinger, Chef-Owner, East Coast Grill and The Blue Room, Cambridge, MA "To say I am impressed with the content of the book would be an understatement. It is, in my opinion, right on target with what every foodservice professional needs to know to adapt his or her recipes and menus to meet the changing needs of today's customers. It is written at the level and in the vocabulary of a chef, foodservice manager, and other foodservice professionals." --Jeff Larson, CEC, Dean of Instruction, Northeast Metro Technical College, St. Paul, MN (From the Foreword) Special Note: This book is recommended by the American Culinary Federation and the international Association of Culinary professionals for meeting certification requirement
The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.
Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.
A glass of wine can be delicious, but when it is paired with the right dish, it can resonate in a magnificent way. This gorgeous cookbook lets any cook plan a meal in perfect concert with a favorite or special wine. Mystified by the art of choosing a wine to go with your meal, or vice versa? Is white wine with fish the only rule you know? The Wine Lovers Cookbook is a unique guide for the wine lover and cook who considers wine an essential part of a meal and wants to understand the dynamic interplay between wine and food. Author Sid Goldstein describes in detail the flavor profiles of 13 popular varietals, such as Merlot and Chardonnay, and explains which ingredients balance each wine, giving the reader a professionals foundation for planning meals with each kind of wine. Best of all, he offers 100 recipes, from appetizers to desserts, specifically created to complement a particular varietal. The Wine Lovers Cookbook is a truly essential reference, an irresistibly beautiful cookbook, and an inspiration for all who want to make the most of an excellent glass of wine.
"Edomae" means "in front of Edo," the old name of Japan's capital city. In 19th-century Edo, which was as busy and bustling as today's Tokyo, workers in search of quick, nutritious meals favored sushi made from freshly-caught fish and vinegar-seasoned rice. Over the years, Edomae sushi became increasingly well-respected -- no longer considered just inexpensive "fast" food, but, rather, a unique and highly-esteemed cuisine. Today, there are few written records about true Edomae sushi, but its technique and soul have been passed down from chef to chef, maintaining its tradition as it evolved through the decades.
Now, Kikuo Shimizu, a master chef and owner of Kikuyoshi, a tiny but revered Tokyo restaurant, reveals how authentic Edomae sushi is made.
Chef Shimizu introduces about thirty different varieties of fish, and then shows the finished sushi in its ideal Edomae shape. Large photos complement instructive text which describes the ingredients and Shimizu's own techniques for maximizing flavor: from washing fatty fish in vinegar to enhance its fattiness, and marinating lean fish in kombu kelp to heighten its umami, to scoring the surface of a piece of fish to fit along the arch of the rice nugget, forming a "single existence" from the two ingredients. He also includes some basic recipes and preparation methods.
The essential accompaniments of sushi--wasabi, nori, and rice--are explained in detail, including how and when they are grown and harvested, and how best to prepare them for each season.
The author explores the history of Edomae sushi and writes, from personal experience, about the life and training of a traditional Japanese sushi artist. He shares his insights into the attitude and philosophy of Edomae sushi, a tradition based on simplicity, beauty, and excellence.
Get the perfect scoop every time with these delicious recipes for homemade ice cream, gelatos, sorbets, and other sweet accompaniments.
Have you ever wondered what wine to pair with that scoop of ice cream? Master baker and chef Jan Hedh answers every ice cream–related question you never knew you had in The Ultimate Guide to Homemade Ice Cream. This cookbook contains both basic and complex recipes for cold, creamy treats with flavors ranging from sweet to savory, including mango, avocado, truffle, asparagus, and mint chocolate chip. In addition, Hedh provides recipes for parfaits, semifreddo, cheesecake, and ice cream soufflé. Hedh goes beyond the usual scoop by offering creative ideas for decorating desserts, having fun with sugar art, and even carving your own ice sculpture. 75 color illustrations; 27 black & white illustrations
Short Course in Beer: An Introduction to Tasting and Talking about the World's Most Civilized Beverage
Love Beer. Sound Smart. Drink Well.
Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer s historical connections to the Crusades, the Hundred Years War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room. Discussion questions at the end of each chapter are designed to stimulate lively conversations, presumably over a glass of equally lively beer. At last a beer course for smarties! 50 color photographs
“The perfect guide for blending up an icy avalanche of creamy concoctions.”—David Lebovitz, author of The Perfect Scoop
The time-honored combination of milk, ice cream, and syrup has satisfied ice cream lovers for generations. In this collection of 100 new recipes, Adam Ried brings America’s favorite concoction into the twenty-first century with familiar ingredients turned into foolproof shakes. Featuring a wide range of blended treats such as the bold Mexican Chocolate Shake with Chipotle and Almond and the traditional Malted Caramel, Thoroughly Modern Milkshakes gives us a whole new take on the shake. 20 color photographs
Alcohol is a fundamental part of Western culture. We have been drinking as long as we have been human, and for better or worse, alcohol has shaped our civilization. Drink investigates the history of this Jekyll and Hyde of fluids, tracing mankind's love/hate relationship with alcohol from ancient Egypt to the present day.
Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the War of Independence, the Pennsylvania Whiskey revolt, the slave trade, and the failed experiment of national Prohibition. Finally, it provides a history of the world's most famous drinks-and the world's most famous drinkers. Packed with trivia and colorful characters, Drink amounts to an intoxicating history of the world.
What's short and sweet and cute as a button? Cupcakes! And everyone loves 'em! Trusted favorites at picnics, potlucks, and bake sales, cupcakes go equally well at relaxed and informal gatherings or at elegant parties. Here are 50 scrumptious ways to bring smiles and those nostalgic memories back faster than a kid can lick the batter off a beater. Try a Cinnamon Sugar Puff Cupcakethey go from mixing bowl to oven to one happy taker in less than an hour. Who needs a peanut butter cup when there's a peanut butter cupcake in the house? Ethereal Lemon Angel Cupcakes soar even higher when served with some fresh seasonal fruit. With tips and techniques for perfect cupcake-making, basic "head-start" recipes, and gorgeous photographs, it's time to get out the baking pans and join the cupcake craze. These diminutive cakes may be small but they stand tall in the world of sweets.
What's cuter than a cupcake? A cake pop, of course! Wildly popular blogger Bakerella (aka Angie Dudley) has turned cake pops into an international sensation! Cute little cakes on a stick from decorated balls to more ambitious shapes such as baby chicks, ice cream cones, and even cupcakes these adorable creations are the perfect alternative to cake at any party or get-together. Martha Stewart loved the cupcake pops so much she had Bakerella appear on her show to demonstrate making them. Now Angie makes it easy and fun to recreate these amazing treats right at home with clear step-by-step instructions and photos of more than 40 featured projects, as well as clever tips for presentation, decorating, dipping, coloring and melting chocolate, and much more.
Baking with Kids: Inspiring a Love of Cooking with Recipes for Bread, Cupcakes, Cheesecake, and More!
A wealth of recipes to inspire creative young chefs!
Baking with Kids is a beautifully photographed collection of sweet and savory recipes for the budding chef in your family. Authors Camilla Pérez and Lisa Flodin bring excitement to the kitchen with the addition of helpful illustrations, numbered lists, and safety tips. Each recipe provides young chefs with step-bystep instructions for many of their favorite goodies, such as cinnamon rolls, cupcakes, banana cake, and more. 155 color photographs
Join the craze! Push-up pops are perfect for themed children's birthday parties, Halloween parties, picnics, Holidays, baby and bridal showers. You can become as creative as you want using cakes, cookies, puddings, fruit and more! Party planner Courtney Dial Whitmore, shares dozens of easy-to-follow recipes to create layered individual treats. Beautiful color photos will get you excited to create your own! Hardcover, color photos, 96 pages, (c)2012.
Vegetarian 101 starts off with a detailed introduction that covers the basics of the book's topic and provides plenty of helpful how-tos, insider tips, and keys to best results. The idea is to provide everything a reader needs to know in order to make these recipes successfully. The 101 recipes included feature a breadth of different dishes drawn from a wide range of culinary traditions, all of them featuring clear, straightforward directions, and all of them delicious. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
From crowd-pleasing appetizers and enticing side dishes to mouth-watering entrees and delectable desserts, this book serves up a wonderful variety of delicious and fun dishes. Muffin Tin Chef features 101 creative recipes, including:
• Baked Eggs in Prosciutto Cups
• Peach-Stuffed French Toast Bowls
• Spinach Dip Bowls
• Jalapeño Cheese Rolls
• Butternut Squash Soufflés
• Chicken Italiano Pizza Bites
• Lasagna Rolls
• Crab Cakes with Corn-Tomato Relish
• No-Bake Cheesecakes with Raspberry Sauce
The muffin tin is not just for desserts anymore! In the same way it transforms a single cake into a dozen cute cupcakes, your muffin tin is the secret to making tasty, fun-to-eat mini versions of all your favorite foods. Filled with full-color photos and easy-to-follow recipes, this handy cookbook shows how to whip up popin- your-mouth, perfectly portioned dishes.
Well Dressed includes 75 recipes for sweet vinaigretes, tangy creamy dressings, and rich warm dressings that dress up a green salad, pasta salad, and vegetables, or even marinate meat. Asian Ginger Lime; Warm Mushroom, Bacon, and Molasses; Provencal Caper and Green Olive; and Mango, Sweet Onion, and Fresh Thyme are just a few of the exceptional flavor combinations you will experience.
Jeff Keys is the owner of Vintage Restaurant in Sun Valley, Idaho, which is known for its rustic elegance and sophisticated cuisine. Jeff is also the author of Vintage Restaurant: Handcrafted Cuisine from a Sun Valley Favorite and Ice Cream Mix-ins: Easy Homemade Treats. Jeff lives with his family on their farm south of Bellevue, Idaho.
A simple, fresh way to put the homemade touch to your meal.
Expert cooking instructor and cookbook author Barbara Beery has created a book that will delight girls around the world! Perfect for tea parties, rainy days, themed birthday parties and other celebrations, or any creative afternoon playtime, the Pink Princess Cookbook features treats such as the signature Pink Princess Cake, Chocolate Chip-Peppermint Scones, Enchanted Unicorn Horns, and Fairy Berry Tea. These recipes are simple to make, have just a few ingredients, and teach children valuable kitchen skills while engaging their imaginations.
With full-color photography and step-by-step instructions throughout, Pink Princess Cookbook is a celebration of magic and a delightful new take on children's cookbooks. Pink Princess Cookbook also comes with a hardcover, concealed spiral binding that lays perfectly flat on the countertop, so even the smallest of cooks can work and clean around it in the kitchen. And with an easy-clean, wipe-off cover, spilt milk is no problem.
- Chocolate Chip-Peppermint Scones
- Sweet Berry Shortcakes
- Fairy Tale Fondu
- Fortune Cookies
- Sparkling Princess Punch
- Little Ladybugs
- Raspberry Tea Sandwhiches
Bio: Barbara Beery combined her natural talents for cooking and teaching to create Batter Up Kids, a children's cooking school, in 1991. She has a bachelor's degree in elementary education from the University of Texas, and spent 13 years teaching 2nd and 3rd grades and pre-school children ages 3 to 5 years. Barbara Beery holds a bachelor's degree in elementary education from the University of Texas and is an active member of the International Association of Culinary Profession.
Gluten-Free 101 starts off with a detailed introduction that covers the basics of gluten-free and provides plenty of helpful how-tos, insider tips, and keys to best results. The idea is to provide everything a reader needs to know in order to make these recipes successfully. The 101 recipes included feature a breadth of different dishes drawn from a wide range of culinary traditions, all of them featuring clear, straightforward directions, and all of them delicious. The 101 series is perfect both for beginners and more experienced cooks looking to broaden their kitchen horizons.
Big Bad-Ass Book of Bar Bets and Drinking Games: Hundreds of Tricks and Tips to Keep the Party Going
THE SPANISH TABLE COOKBOOK
Authentic Recipes and Wine Pairings
IN RESPONSE TO THE REQUESTS of his patrons, Steve Winson has created a cookbook full of tasty recipes for those specialty cooking utensils unique to Spain and Portugal-paella pans, cazuelas, cataplanas, and ollas. In a cheery and informative way, he provides the history and culture of the pans and how to use them. He also offers an excellent section on Iberian wines and ideas for hosting fun tasting parties.
So, when in the mood for something a bit exotic, this book makes it easy for home cooks to try their hand at a traditional seafood paella, or Clams Medeira, or Black Olive-Fig Tapenade served with a fine Pedro Ximenex sherry. It's a trip to the Old Country without leaving the kitchen.
Iberian/Spanish cuisine is currently "in fashion," with several top chefs garnering recent media attention.
The self-published volume sold 5,000 copies.
The self-published version of this book was listed as one of "1001 Cookbooks You Must Spatter Before You Die" in the San Francisco Bay Guardian.
The author is an expert on Iberian wines, ports, and sherries and leads wine-tasting tours of Spain and Portugal.
The author has stores by the same name in Seattle, Berkeley, Santa Fe, and Mill Valley, California.
Online marketing and promotions.
Print and web advertising campaign.
National broadcast and print publicity.
In 1995, Steve Winston opened his first The Spanish Table store in Seattle, and over the years has added shops in Berkeley, Santa Fe, and Mill Valley, California. His small chain specializes in selling cookware, foods, and wines unique to the Iberian Peninsula. Winston is a true Iberianophile and is an expert on wines from that region.
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the Languedoc specialty Cassoulet de Toulouse, a bean casserole of duck confit, sausage, and lamb. And the desserts! Crpes au Caramel et Beurre Sal (crpes with a luscious caramel filling) and Galette Landaise (a rustic apple tart) are magnifique. Sprinkled with intriguing historical tidbits and filled with more than 270 enchanting photos of food markets, villages, harbors, fields, and country kitchens, this cookbook is an irresistible celebration of French culinary culture.