Author: Michael Pollan
Publsiher: Penguin
Total Pages: 480
Release: 2013-04-23
ISBN 10: 1101605464
ISBN 13: 9781101605462
Language: EN, FR, DE, ES & NL

Cooked Book Review:

Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

The Raw and the Cooked

The Raw and the Cooked
Author: Claude Lévi-Strauss
Publsiher: University of Chicago Press
Total Pages: 387
Release: 1983-03-15
ISBN 10: 9780226474878
ISBN 13: 0226474879
Language: EN, FR, DE, ES & NL

The Raw and the Cooked Book Review:

Analyzes the myths concerning cooked food, the seasons, water, the stars, and other subjects in the culture of the Bororo Indians of Brazil

The Taste for Civilization

The Taste for Civilization
Author: Janet A. Flammang
Publsiher: University of Illinois Press
Total Pages: 325
Release: 2009-10-06
ISBN 10: 0252076737
ISBN 13: 9780252076732
Language: EN, FR, DE, ES & NL

The Taste for Civilization Book Review:

This book explores the idea that table activities--the mealtime rituals of food preparation, serving, and dining--lay the foundation for a proper education on the value of civility, the importance of the common good, and what it means to be a good citizen. The arts of conversation and diplomatic speech are learned and practiced at tables, and a political history of food practices recasts thoughtfulness and generosity as virtues that enhance civil society and democracy. In our industrialized and profit-centered culture, however, foodwork is devalued and civility is eroding. Looking at the field of American civility, Janet A. Flammang addresses the gendered responsibilities for foodwork's civilizing functions and argues that any formulation of "civil society" must consider food practices and the household. To allow space for practicing civility, generosity, and thoughtfulness through everyday foodwork, Americans must challenge the norms of unbridled consumerism, work-life balance, and domesticity and caregiving. Connecting political theory with the quotidian activities of the dinner table, Flammang discusses practical ideas from the "delicious revolution" and Slow Food movement to illustrate how civic activities are linked to foodwork, and she points to farmers' markets and gardens in communities, schools, and jails as sites for strengthening civil society and degendering foodwork.

Generic HACCP model for fully cooked not shelf stable meat and poultry products

Generic HACCP model for fully cooked  not shelf stable meat and poultry products
Author: Anonim
Publsiher: DIANE Publishing
Total Pages: 329
Release: 2021
ISBN 10: 142895354X
ISBN 13: 9781428953543
Language: EN, FR, DE, ES & NL

Generic HACCP model for fully cooked not shelf stable meat and poultry products Book Review:

Essentials of Classic Italian Cooking

Essentials of Classic Italian Cooking
Author: Marcella Hazan
Publsiher: Knopf
Total Pages: 704
Release: 2011-07-20
ISBN 10: 9780307958303
ISBN 13: 0307958302
Language: EN, FR, DE, ES & NL

Essentials of Classic Italian Cooking Book Review:

The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food. Essentials of Italian Cooking is a culinary bible for anyone looking to master the art of Italian cooking, bringing together Marcella Hazan’s most beloved books, The Classic Italian Cook Book and More Classic Italian Cooking, in a single volume, updated and expanded with new entries and 50 new recipes. Designed as a basic manual for cooks of all levels of expertise—from beginners to accomplished professionals—it offers both an accessible and comprehensive guide to techniques and ingredients and a collection of the most delicious recipes from the Italian repertoire. As home cooks who have used Marcella’s classic books for years (and whose copies are now splattered and worn) know, there is no one more gifted at teaching us just what we need to know about the taste and texture of a dish and how to achieve it, and there is no one more passionate and inspiring about authentic Italian food.

Relationship of Cooking Methods Grades and Frozen Storage to Quality of Cooked Mature Leghorn Hens

Relationship of Cooking Methods  Grades  and Frozen Storage to Quality of Cooked Mature Leghorn Hens
Author: Mary T. Swickard,Alice Gertrude Mildren Harkin,Betty J. Paul
Publsiher: Unknown
Total Pages: 32
Release: 1954
ISBN 10:
ISBN 13: UIUC:30112019332219
Language: EN, FR, DE, ES & NL

Relationship of Cooking Methods Grades and Frozen Storage to Quality of Cooked Mature Leghorn Hens Book Review:

Choice Receipts

Choice Receipts
Author: Anonim
Publsiher: Unknown
Total Pages: 262
Release: 1899
ISBN 10:
ISBN 13: UOM:39015093194358
Language: EN, FR, DE, ES & NL

Choice Receipts Book Review:

The Frog Is Cooked

The Frog Is Cooked
Author: Henry Kroll
Publsiher: Xlibris Corporation
Total Pages: 201
Release: 2008-02-20
ISBN 10: 1465322892
ISBN 13: 9781465322890
Language: EN, FR, DE, ES & NL

The Frog Is Cooked Book Review:

There is no available information at this time.

Cook Beautiful

Cook Beautiful
Author: Athena Calderone
Publsiher: Abrams
Total Pages: 288
Release: 2017-10-10
ISBN 10: 1683351088
ISBN 13: 9781683351085
Language: EN, FR, DE, ES & NL

Cook Beautiful Book Review:

The debut cookbook from Athena Calderone, creator of EyeSwoon, with 100 seasonal recipes for meals as gorgeous as they are delicious. In Cook Beautiful, Athena reveals the secrets to preparing and presenting unforgettable meals. As the voice and curator behind EyeSwoon, an online lifestyle destination for food, entertaining, fashion, and interior design, Athena cooks with top chefs, hosts incredible dinners, and designs stunning tablescapes, while emphasizing the importance of balancing the visual elements of each dish with incredible flavors. In her debut cookbook, she’s finally showing the rest of us how to achieve her impeccable yet approachable cooking style. Included are 100 recipes with step-by-step advice on everything from prep to presentation—from artfully layering a peach and burrata salad to searing a perfect steak. Recipes include Grilled Zucchini Flatbread with Ramp-Pistachio Pesto, Charred Eggplant with Zaatar and Yogurt Tahini, Mezzi Rigatoni with Radicchio and Guanciale, Stewed Pork with Squash and Walnut Gremolata, Blood Orange Bundt Cake with Orange Bitters Glaze, and more. Organized by season, each section closes with a tablescape inspired by nature, along with specific table décor and entertaining tips. Cook Beautiful is where design meets food, where culinary tradition marries food styling, where home chefs become experts. These are luscious dishes to make for friends and family, with advice that will inspire you to create visually stunning, and still wholly delicious, culinary masterpieces.

What Salem Dames Cooked

What Salem Dames Cooked
Author: Esther C. Mack industrial school, Salem, Mass
Publsiher: Unknown
Total Pages: 40
Release: 1910
ISBN 10:
ISBN 13: HARVARD:32044087445276
Language: EN, FR, DE, ES & NL

What Salem Dames Cooked Book Review:

Cook Chill Catering Technology and Management

Cook Chill Catering  Technology and Management
Author: N. Light,A. Walker
Publsiher: Springer Science & Business Media
Total Pages: 363
Release: 1990-06-30
ISBN 10: 9781851664375
ISBN 13: 1851664378
Language: EN, FR, DE, ES & NL

Cook Chill Catering Technology and Management Book Review:

Madhur Jaffrey s Quick Easy Indian Cooking

Madhur Jaffrey s Quick   Easy Indian Cooking
Author: Madhur Jaffrey
Publsiher: Chronicle Books
Total Pages: 156
Release: 2007-07-12
ISBN 10: 9780811859011
ISBN 13: 0811859010
Language: EN, FR, DE, ES & NL

Madhur Jaffrey s Quick Easy Indian Cooking Book Review:

In a new collection of sixty easy-to-follow recipes, the author of A Taste of India shares the secrets of fine Indian cuisine, presenting a variety of delicious rice dishes, chutneys and relishes, drinks, curries, and desserts. Original. IP.

Catching Fire

Catching Fire
Author: Richard W. Wrangham
Publsiher: Profile Books
Total Pages: 309
Release: 2010
ISBN 10: 184668286X
ISBN 13: 9781846682865
Language: EN, FR, DE, ES & NL

Catching Fire Book Review:

In this stunningly original book, Richard Wrangham argues that it was cooking that caused the extraordinary transformation of our ancestors from apelike beings to Homo erectus. At the heart of Catching Fire lies an explosive new idea: the habit of eating cooked rather than raw food permitted the digestive tract to shrink and the human brain to grow, helped structure human society, and created the male-female division of labour. As our ancestors adapted to using fire, humans emerged as "the cooking apes". Covering everything from food-labelling and overweight pets to raw-food faddists, Catching Fire offers a startlingly original argument about how we came to be the social, intelligent, and sexual species we are today. "This notion is surprising, fresh and, in the hands of Richard Wrangham, utterly persuasive ... Big, new ideas do not come along often in evolution these days, but this is one." -Matt Ridley, author of Genome

For My Children What I Cooked for You

For My Children   What I Cooked for You
Author: B Bot
Publsiher: Unknown
Total Pages: 252
Release: 2013-02
ISBN 10: 9781477238882
ISBN 13: 1477238883
Language: EN, FR, DE, ES & NL

For My Children What I Cooked for You Book Review:

'For My Children....What I Cooked For You' in two volumes, is her third publication. The book is the result of a request by her children who wanted some record of all that had been cooked for them. Many friends had also asked for her to record her recipes which some had enjoyed trying out. The book is a 'different' cook book in that it is full of advice, tips and notes on how to go about cooking for her recipes. The main idea had been to help the children pick up the way she had cooked their favourite dishes. However, the book should also be useful for anyone learning to cook and for anyone else trying to understand how to cook the Malay or Malaysian.

Let s Cook Japanese Food

Let s Cook Japanese Food
Author: Amy Kaneko
Publsiher: Chronicle Books
Total Pages: 168
Release: 2007-03-08
ISBN 10: 9780811848329
ISBN 13: 0811848329
Language: EN, FR, DE, ES & NL

Let s Cook Japanese Food Book Review:

"Yum!" thought Amy Kaneko when she tasted the Japanese home cooking she'd married into. Even better, turned out it uses easy-to-find ingredients, and she couldn't believe how simple the techniques are for food this delicious. This terrific cookbook showcases 70 of Amy's favorite recipes, includingTonkatsu (crispy pork cutlets in a tangy sauce) and Onigiri (cute little rice balls stuffed with salmon). A glossary describes the more unusual ingredients and a source list makes it a snap to find and use Japanese specialties such as daikon, miso, and wasabi. It's tasty, it's practical, it's a wow with family and friendsso Let's Cook Japanese Food!

Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting

Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting
Author: Lucy Maclay Alexander,Nancy Griswold Clark
Publsiher: Unknown
Total Pages: 36
Release: 1939
ISBN 10:
ISBN 13: UIUC:30112019344644
Language: EN, FR, DE, ES & NL

Shrinkage and Cooking Time of Rib Roasts of Beef of Different Grades as Influenced by Style of Cutting and Method of Roasting Book Review:

Salt Fat Acid Heat

Salt  Fat  Acid  Heat
Author: Samin Nosrat
Publsiher: Simon and Schuster
Total Pages: 469
Release: 2017-04-25
ISBN 10: 1476753830
ISBN 13: 9781476753836
Language: EN, FR, DE, ES & NL

Salt Fat Acid Heat Book Review:

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Practical Cooking and Dinner Giving

Practical Cooking and Dinner Giving
Author: Mary Newton Henderson
Publsiher: Applewood Books
Total Pages: 388
Release: 2008-07-01
ISBN 10: 142901170X
ISBN 13: 9781429011709
Language: EN, FR, DE, ES & NL

Practical Cooking and Dinner Giving Book Review:

Mary Henderson's 1887 ""Practical Cooking and Dinner Giving,"" is designed to provide recipes and instructions for elegant entertaining on moderate means.

The Seed of Life Christian Cook Book

The Seed of Life  Christian Cook Book
Author: Pamala Downey
Publsiher: Xlibris Corporation
Total Pages: 106
Release: 2010-07-06
ISBN 10: 1450091946
ISBN 13: 9781450091947
Language: EN, FR, DE, ES & NL

The Seed of Life Christian Cook Book Book Review:

I was inspired to create this cook book by the Holy Spirit. Jesus wants his children to hear and know his word. He wants them to be fed. The recipes in this book were from my Grandmothers, my Mother, My Aunt’s and brothers and Sisters. In and among the recipe’s are scripture from the Holy Bible. Feel free to open your Bibles and check the scriptures. Shalom a-lei-khem “Peace be upon you!”

Mediterranean Clay Pot Cooking

Mediterranean Clay Pot Cooking
Author: Paula Wolfert
Publsiher: Houghton Mifflin Harcourt
Total Pages: 352
Release: 2009-10-27
ISBN 10: 0544178831
ISBN 13: 9780544178830
Language: EN, FR, DE, ES & NL

Mediterranean Clay Pot Cooking Book Review:

A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisines Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking. Here, the self-confessed clay pot "junkie"-having collected in her travels ceramic pots of all sorts: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, even Crockpots, which have a ceramic liner-shares recipes as vibrant as the Mediterranean itself along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way. Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts. Mediterranean Clay Pot Cooking offers Expert techniques and tips from Paula Wolfert, one of the world's foremost authorities on Mediterranean cuisine and now on clay pots An introduction to this ancient and modern-and practically foolproof-way of cooking A thorough clay pot primer, familiarizing you with the numerous names for different types of clay pots and tips on "Other Pots You Can Use" A delicious range of dishes, including Pumpkin Soup with Roquefort Cream; Wine-Marinated Chicken Thighs with Almonds and Sweet Tomato Jam; Fideos with Clams, Shrimps and Mussels; Tian of Leeks and Pancetta; Corsican Cheesecake; and Roasted Peach Gratin Paula Wolfert in Mediterranean Clay Pot Cooking will seduce you with the pleasures and benefits of cooking in clay.