Modernist Cuisine at Home

Modernist Cuisine at Home
Author: Maxime Bilet
Publsiher: Unknown
Total Pages: 456
Release: 2012
ISBN 10: 9780982761014
ISBN 13: 0982761015
Language: EN, FR, DE, ES & NL

Modernist Cuisine at Home Book Review:

Presents an overview of the techniques of modern gastronomy, revealing science-inspired techniques for preparing food, and offers step-by-step instructions for four hundred recipes.

Health Care Administration

Health Care Administration
Author: Lawrence F. Wolper
Publsiher: Jones & Bartlett Learning
Total Pages: 794
Release: 2010-04-12
ISBN 10: 0763757918
ISBN 13: 9780763757915
Language: EN, FR, DE, ES & NL

Health Care Administration Book Review:

Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.

Institut Paul Bocuse Gastronomique

Institut Paul Bocuse Gastronomique
Author: Institut Paul Bocuse
Publsiher: Hachette UK
Total Pages: 720
Release: 2016-10-13
ISBN 10: 0600634523
ISBN 13: 9780600634522
Language: EN, FR, DE, ES & NL

Institut Paul Bocuse Gastronomique Book Review:

*** The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur. The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.

Modernist Cuisine at Home

Modernist Cuisine at Home
Author: Nathan Myhrvold,Maxime Bilet
Publsiher: Cooking Lab
Total Pages: 456
Release: 2013
ISBN 10: 9783836546485
ISBN 13: 3836546485
Language: EN, FR, DE, ES & NL

Modernist Cuisine at Home Book Review:

Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Change the way you think about food: Modernist Cuisine at Home opens up a new world of culinary possibility and innovation for passionate and curious home cooks. In this vibrantly illustrated 456-page volume you'll learn how to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning new recipes, including pressure-cooked caramelized carrot soup, silky smooth mac and cheese, and sous vide, braised short ribs. You'll also learn about the science behind your favorite dishes, what's really happening when you roast a chicken, and why pressure cookers are perfect for making soup.

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine
Author: Nathan Myhrvold
Publsiher: Unknown
Total Pages: 312
Release: 2013
ISBN 10: 9780982761021
ISBN 13: 0982761023
Language: EN, FR, DE, ES & NL

The Photography of Modernist Cuisine Book Review:

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

Modernist Cooking Made Easy

Modernist Cooking Made Easy
Author: Jason Logsdon
Publsiher: Unknown
Total Pages: 304
Release: 2015-11-20
ISBN 10: 9780991050185
ISBN 13: 0991050185
Language: EN, FR, DE, ES & NL

Modernist Cooking Made Easy Book Review:

From tea and coffee to flavored vinegars and oils, infusions are a part of our daily lives. Now they are more prevalent as talented chefs and bartenders create custom infusions for use in food and cocktails. Explore creating infusions by the traditional process, as well as the modernist methods of using a whipping siphon, sous vide and fat washing.

Sous Vide at Home

Sous Vide at Home
Author: Lisa Q. Fetterman,Meesha Halm,Scott Peabody
Publsiher: Ten Speed Press
Total Pages: 288
Release: 2016-11-01
ISBN 10: 0399578072
ISBN 13: 9780399578076
Language: EN, FR, DE, ES & NL

Sous Vide at Home Book Review:

A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

Flour Water

Flour   Water
Author: Thomas McNaughton,Paolo Lucchesi
Publsiher: Ten Speed Press
Total Pages: 288
Release: 2014-09-30
ISBN 10: 1607744716
ISBN 13: 9781607744719
Language: EN, FR, DE, ES & NL

Flour Water Book Review:

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.

Bread Illustrated

Bread Illustrated
Author: America's Test Kitchen
Publsiher: America's Test Kitchen
Total Pages: 432
Release: 2016-09-06
ISBN 10: 1940352614
ISBN 13: 9781940352619
Language: EN, FR, DE, ES & NL

Bread Illustrated Book Review:

In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.

No Experience Necessary

No Experience Necessary
Author: Norman Van Aken
Publsiher: Taylor Trade Publishing
Total Pages: 352
Release: 2013-12-07
ISBN 10: 1589799151
ISBN 13: 9781589799158
Language: EN, FR, DE, ES & NL

No Experience Necessary Book Review:

No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and faith. After landing on the deceptively breezy shores of Key West, Van Aken faced hurricanes, economic downturns, and mercurial moneymen during the decades when a restaurant could open and close faster than you can type haute cuisine. From a graveyard shift grunt at an all-night barbeque joint to a James Beard–award finalist for best restaurant in America, Van Aken put his trusting heart, poetic soul, natural talent, and ever-expanding experience into every venture—and helped transform the American culinary landscape along the way. In the irreverent tradition of Anthony Bourdain’s Kitchen Confidential, and populated by a rogues’ gallery of colorful characters—including movie stars, legendary musicians, and culinary giants Julia Child, Emeril Lagasse, and Charlie Trotter—No Experience Necessary offers a uniquely personal, highly-entertaining under-the-tablecloth view of the high-stakes world of American cuisine told with wit, insight, and great affection by a natural storyteller.

On Food and Cooking

On Food and Cooking
Author: Harold McGee
Publsiher: Simon and Schuster
Total Pages: 896
Release: 2007-03-20
ISBN 10: 1416556370
ISBN 13: 9781416556374
Language: EN, FR, DE, ES & NL

On Food and Cooking Book Review:

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to 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. For its twentieth anniversary, Harold McGee 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 birth the inventive culinary movement known as "molecular gastronomy." Though other books have 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 the 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.

Modernist Cuisine at Home Portuguese Edition

Modernist Cuisine at Home Portuguese Edition
Author: Cooking Lab, The
Publsiher: Unknown
Total Pages: 135
Release: 2014-08-15
ISBN 10: 9783836548472
ISBN 13: 383654847X
Language: EN, FR, DE, ES & NL

Modernist Cuisine at Home Portuguese Edition Book Review:

The 4 hour Chef

The 4 hour Chef
Author: Timothy Ferriss
Publsiher: Houghton Mifflin Harcourt
Total Pages: 671
Release: 2012
ISBN 10: 0547884591
ISBN 13: 9780547884592
Language: EN, FR, DE, ES & NL

The 4 hour Chef Book Review:

Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.

The Uncertainty Mindset

The Uncertainty Mindset
Author: Vaughn Tan
Publsiher: Columbia University Press
Total Pages: 287
Release: 2020-07-28
ISBN 10: 0231551878
ISBN 13: 9780231551878
Language: EN, FR, DE, ES & NL

The Uncertainty Mindset Book Review:

Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research and development team, has emerged. The best of these R&D teams continually expand the frontiers of food—they invent a constant stream of new dishes, new cooking processes and methods, and even new ways of experiencing food. How do they achieve this nonstop novelty? And what can culinary research and development teach us about how organizations innovate? Vaughn Tan opens up the black box of elite culinary R&D to provide essential insights. Drawing on years of unprecedented access to the best and most influential culinary R&D teams in the world, he reveals how they exemplify what he calls the uncertainty mindset. Such a mindset intentionally incorporates uncertainty into organization design rather than simply trying to reduce risk. It changes how organizations hire, set goals, and motivate team members and leads organizations to work in highly unconventional ways. A revelatory look at the R&D kitchen, The Uncertainty Mindset upends conventional wisdom about how to organize for innovation and offers practical insights for businesses trying to become innovative and adaptable.

Cooking for Geeks

Cooking for Geeks
Author: Jeff Potter
Publsiher: "O'Reilly Media, Inc."
Total Pages: 432
Release: 2010-07-20
ISBN 10: 1449396038
ISBN 13: 9781449396039
Language: EN, FR, DE, ES & NL

Cooking for Geeks Book Review:

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

The Cook s Illustrated Cookbook

The Cook s Illustrated Cookbook
Author: Cook's Illustrated
Publsiher: America's Test Kitchen
Total Pages: 890
Release: 2011-10-01
ISBN 10: 1936493136
ISBN 13: 9781936493135
Language: EN, FR, DE, ES & NL

The Cook s Illustrated Cookbook Book Review:

The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will keep you cooking for a lifetime - and guarantees impeccable results.

VOLT Ink

VOLT Ink
Author: Bryan Voltaggio,Michael Voltaggio
Publsiher: Simon and Schuster
Total Pages: 336
Release: 2011-10-25
ISBN 10: 1616281618
ISBN 13: 9781616281618
Language: EN, FR, DE, ES & NL

VOLT Ink Book Review:

The winner and runner up of Bravo TV's Top Chef Season 6 offer personal stories and 80 recipes that draw on raw ingredients. 25,000 first printing.

Modernist Cuisine

Modernist Cuisine
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2011
ISBN 10: 9780982761007
ISBN 13: 0982761007
Language: EN, FR, DE, ES & NL

Modernist Cuisine Book Review:

The Science of Cooking

The Science of Cooking
Author: Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2016-04-29
ISBN 10: 1119210321
ISBN 13: 9781119210320
Language: EN, FR, DE, ES & NL

The Science of Cooking Book Review:

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

Salumi The Craft of Italian Dry Curing

Salumi  The Craft of Italian Dry Curing
Author: Michael Ruhlman,Brian Polcyn
Publsiher: W. W. Norton & Company
Total Pages: 288
Release: 2012-08-27
ISBN 10: 0393084167
ISBN 13: 9780393084160
Language: EN, FR, DE, ES & NL

Salumi The Craft of Italian Dry Curing Book Review:

The craft of Italian salumi, now accessible to the American cook, from the authors of the best-selling Charcuterie. Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage making and bacon curing with their surprise hit, Charcuterie. Now they delve deep into the Italian side of the craft with Salumi, a book that explores and simplifies the recipes and techniques of dry curing meats. As the sources and methods of making our food have become a national discussion, an increasing number of cooks and professional chefs long to learn fundamental methods of preparing meats in the traditional way. Ruhlman and Polcyn give recipes for the eight basic products in Italy’s pork salumi repertoire: guanciale, coppa, spalla, lardo, lonza, pancetta, prosciutto, and salami, and they even show us how to butcher a hog in the Italian and American ways. This book provides a thorough understanding of salumi, with 100 recipes and illustrations of the art of ancient methods made modern and new.