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Taste & Technique

Taste & Technique
Recipes to Elevate Your Home Cooking [A Cookbook]

by Naomi Pomeroy

  • Publisher : Ten Speed Press
  • Release : 2016-09-13
  • Pages : 400
  • ISBN : 1607749009
  • Language : En, Es, Fr & De
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James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

Sushi Taste and Technique

Sushi Taste and Technique
Kimiko Barber and Hiroki Takemura

by Kimiko Barber,Hiroki Takemura

  • Publisher : Dorling Kindersley Ltd
  • Release : 2017-07-06
  • Pages : 256
  • ISBN : 0241320410
  • Language : En, Es, Fr & De
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Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends. Previous edition ISBN 9781405373388

Taste and Technique in Book-Collecting

Taste and Technique in Book-Collecting
A Book

by John Carter

  • Publisher : Cambridge University Press
  • Release : 2014-10-23
  • Pages : 214
  • ISBN : 1107438144
  • Language : En, Es, Fr & De
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Originally published in 1948, this book contains the text of the Sandars Lectures in Bibliography for the previous year. Carter reflects upon the evolution and method of book collecting from the middle of the nineteenth century until the 1940s, and meditates on what it means to be a book collector, the changing definition of that term, and recent developments in collecting styles. This book will be of value to anyone with an interest in bibliophilism or the history of book collecting.

Correlation of Subjective-objective Methods in the Study of Orders and Taste

Correlation of Subjective-objective Methods in the Study of Orders and Taste
A Book

by Anonim

  • Publisher : ASTM International
  • Release : 1968
  • Pages : 107
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Taste & Technique

Taste & Technique
Recipes to Elevate Your Home Cooking

by Naomi Pomeroy,Jamie Feldmar

  • Publisher : Unknown Publisher
  • Release : 2016
  • Pages : 385
  • ISBN : 1607748991
  • Language : En, Es, Fr & De
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James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

25 Essentials: Techniques for Gas Grilling

25 Essentials: Techniques for Gas Grilling
A Book

by A. Cort Sinnes

  • Publisher : Harvard Common Press
  • Release : 2012-04-17
  • Pages : 128
  • ISBN : 1558327630
  • Language : En, Es, Fr & De
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Gas grills are easy, convenient, and clean. But the challenge, for new owners and even for seasoned vets, is to infuse the robust, soulful flavor of charcoal-grilled food, or, ideally, of smoke-cooked barbecue, into meals cooked on a gas grill. In 25 Essentials: Techniques for Gas Grilling, A. Cort Sinnes, author of the bestselling The New Gas Grill Gourmet, shows how to do just that. Built around 25 techniques, each exemplified with a tempting recipe and a handsome color photo, this is a competitively priced, gift-appropriate title, sure to improve the backyard cooking skills of any gas-grill owner. Front matter addresses how to choose, maintain, accessorize, and use a gas grill, and the 25 recipes cover beef, lamb, pork, chicken, fish, and vegetarian options. The techniques include foil-packet grilling, how to grill delicate fish, grilling sliced vegetables, and 22 more.

25 Top Blues/Rock Songs - Tab. Tone. Technique.

25 Top Blues/Rock Songs - Tab. Tone. Technique.
Tab+

by Hal Leonard Corp.

  • Publisher : Hal Leonard Corporation
  • Release : 2014-08-01
  • Pages : 296
  • ISBN : 1495001776
  • Language : En, Es, Fr & De
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(Guitar Recorded Versions). This series includes performance notes and accurate tab for the greatest songs of every genre. From the essential gear, recording techniques and historical information, to the right- and left-hand techniques and other playing tips it's all here! Master 25 blues/rock tunes, including: Crossfire * Going Down * Lie to Me * Moonchild * One Way Out * Rock N Roll Susie * True Lies * Twice As Hard * and more.

100 Techniques

100 Techniques
Master a Lifetime of Cooking Skills, from Basic to Bucket List

by America's Test Kitchen

  • Publisher : America's Test Kitchen
  • Release : 2020-04-07
  • Pages : 448
  • ISBN : 1945256931
  • Language : En, Es, Fr & De
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The Absolute Best Way to Do Almost Anything in the Kitchen The first book on technique from America's Test Kitchen showcases 100 groundbreaking techniques that will transform your cooking life, paired with more than 200 creative, modern recipes that put the techniques into real-world, home-kitchen practice. From making the most tender burger patties to grill-roasting a leg of lamb, from making pan sauces for cutlets to simmering homemade duck confit, from griddling the fluffiest pancakes to tempering chocolate, making caramel, and baking French pastry, the test cooks of ATK shine their spotlight on simpler, smarter, foolproof strategies. The first section, Essentials Every Home Cook Should Know, covers core techniques. Learn why it's crucial to season with salt properly before and during cooking for the best Roasted Bone-In Chicken Breasts and Crispy Salt and Pepper Shrimp. Cook any piece of salmon to silky perfection through our high-low roasting technique. The middle section, Techniques You Didn't Know You Couldn't Live Without, includes techniques we developed from an unexpected angle of discovery. Bake crusty, golden, bubbly-topped pizza by using a skillet. Fry easy, restaurant-quality homemade French fries by starting the potatoes in room-temperature oil. The final section, The Bucket List, gives you the know-how to make dreamed-about projects come true. Barbecue true Texas beef ribs in a standard kettle grill. Cure your own bacon or gravlax in your refrigerator. Bake, assemble, and decorate a show-stopping layer cake for any special occasion.

Spray Drying Techniques for Food Ingredient Encapsulation

Spray Drying Techniques for Food Ingredient Encapsulation
A Book

by C. Anandharamakrishnan,Padma Ishwarya S.

  • Publisher : John Wiley & Sons
  • Release : 2015-07-23
  • Pages : 312
  • ISBN : 1118864271
  • Language : En, Es, Fr & De
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Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.

Techniques to Measure Food Safety and Quality

Techniques to Measure Food Safety and Quality
Microbial, Chemical, and Sensory

by Mohidus Samad Khan,Mohammad Shafiur Rahman

  • Publisher : Springer Nature
  • Release : 2021-09-22
  • Pages : 477
  • ISBN : 3030686361
  • Language : En, Es, Fr & De
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This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management and alternative options to minimize contaminants; Part B - Technological assessment of conventional methods and selected advanced methods for the detection, identification and enumeration of microbial contaminates; Part C - Technological assessment of different chemical measurements techniques; and Part D – Technological assessment of different instrumental techniques to assess sensory properties of foods. Food safety is a growing concern due to the increase in food-borne illnesses caused by food adulteration, excessive use of pesticides, use of chemical preservatives and artificial fruit ripening agents, microbial contaminations, and improper food handling. Chemical contaminants in food could be transferred from environmental or agrochemical sources, personal care products, and other by-products of water disinfects. In addition, microbial food safety can be threatened due to the presence of many pathogens, such as Salmonella, Escherichia coli, Clostridium botulinum, Staphylococcus aureus, and Listeria monocytogenes in foods. Globally, strict regulations are imposed to limit the potential contaminants in foods. Development of accurate, rapid, and inexpensive approaches to test food contamination and adulteration would be highly valued to ensure global food safety. There are existing processes to ensure safety of food products from chemical and microbial contaminants. Apart from the existing measurement technologies, varieties of new techniques are also being emerged and these could be potential to ensure food safety and quality. In addition to chemical and microbial properties, sensory properties such as texture, mouth feel, flavor, and taste, are among the most important attributes of food products to ensure their acceptability by consumers. Two approaches are available to evaluate sensory properties of food products, namely subjective and objective analyses. The responses are perceived by all five senses: smell, taste, sight, touch, and hearing. The approach used in sensory evaluation varies depending on the types of foods and the ultimate goal of the testing. Sensory attributes are the most important quality parameters after ensuring the safety of foods.

Flavorbomb

Flavorbomb
A Rogue Guide to Making Everything Taste Better

by Bob Blumer

  • Publisher : Appetite by Random House
  • Release : 2020-10-27
  • Pages : 288
  • ISBN : 0525610901
  • Language : En, Es, Fr & De
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GOLD WINNER 2021 - Taste Canada Awards - General Cookbooks If you live for wildly addictive, life-affirming taste sensations that knock you off your feet, but can't figure out how to make them at home, you have just found your kindred cookbook spirit. Welcome to Flavorbomb. You keep a running list of restaurants you go to for your favorite flavorbombs--a vibrant, pungent Caesar salad, extra crispy garlic fries, or a spicy puttanesca pasta maybe. You might even be able to articulate exactly what it is about those dishes that you find so addictive. But when you try to reproduce the same flavors at home, you find yourself falling short. If any of the above sounds familiar, this book is for you. For the past 25 years Bob Blumer has eaten his way around the globe, traveling millions of miles in search of culinary adventures and inspiring foods for three TV series and six cookbooks. Along the way, he's broken eight food-related Guinness World Records, competed in some of the most outrageous food competitions on the planet, cooked alongside countless amazing chefs, and sampled every local street food imaginable at ramshackle carts, hawker stalls, and night markets from Italy to India. These collective experiences have formed the backbone of Bob's cooking in ways that culinary school can't begin to teach. In Flavorbomb he channels everything he has gleaned into recipes and practical tips to help you you create bold, stimulating flavors, that will leave those you cook for in a state of bliss. Prepare to become a rock star in your own kitchen. The first half of the book is the real "money." It's full of tips, strategies, ingredients, techniques, and gear that will help you crack the code--and gain the confidence to take the leap on your own and turn any dish into a flavorbomb. We're talking developing the courage to season with wild abandon, brown your food to within an inch of its life, double down on the ingredients that can increase the pleasure factor, and taste and adjust on the fly. The second half consists of 75 step-by-step recipes that use all the tricks in your arsenal to deliver the addictive, life-affirming dishes we all crave. And because Bob gets more excited by tacos than truffles, his outsider approach to creating addictive flavors won't require you to buy frivolous top-shelf ingredients or use super-sophisticated techniques. Instead, every recipe starts by building the foundation, and then adding layers of flavors and textures at every step of the way. If there's a hack or a simple trick that can save you time or up the ante--it's in here. Every recipe was thoroughly tested and had to earn its place in the book. Get ready to cook like every bite is your last. Read Flavorbomb and your cooking will be forever changed!

Techniques of Healthy Cooking

Techniques of Healthy Cooking
A Book

by The Culinary Institute of America (CIA)

  • Publisher : John Wiley & Sons
  • Release : 2013-02-04
  • Pages : 576
  • ISBN : 0470635436
  • Language : En, Es, Fr & De
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The authoritative guide to healthy cooking in the modern professional kitchen In today's health-conscious culinary environment, diners expect much more than just delicious food. They expect nutritious, well-balanced meals made with wholesome ingredients. Chefs in every sector of the food industry, whether at fine dining establishments or cafeteria kitchens, should be prepared to address those concerns with a variety of healthier dining options. This updated new edition of Techniques of Healthy Cooking includes the latest dietary guidelines and healthy cooking techniques. It also covers a wide range of health- and environment-related topics of concern to today's diners, such as organic ingredients, local sourcing, farm-to-fork initiatives, and much more. All recipes here have been revised to include more whole ingredients, sustainable foods, and a wide range of substitution options. This new edition features nearly 500 recipes for virtually any meal or occasion, including 150 all-new recipes for this edition More than 150 full-color photographs of ingredients, techniques, and plated dishes are included in this new edition The Culinary Institute of America explores the latest on topics such as locally sourced food, farm-to-fork initiatives, and food safety Learn how to create dishes for vegan, vegetarian, gluten-free, and lactose-free diners With the latest information and a huge variety of recipes, Techniques of Healthy Cooking is the perfect source for exciting, flavorful, and healthful food.

Advanced Techniques of Population Analysis

Advanced Techniques of Population Analysis
A Book

by S.S. Halli,K.V. Rao

  • Publisher : Springer Science & Business Media
  • Release : 2013-06-29
  • Pages : 226
  • ISBN : 1475790309
  • Language : En, Es, Fr & De
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Although I feel honored to write a foreword for this important book, it is a task that I approach with some trepidation. The topics covered in the book summarize the current state of the art in technical demography. However, my knowledge and expertise with respect to technical demography are limited to the most fundamental and intermediate-level methods; hence, critical commentary on the contents of this volume is beyond my scope in this fore word. Since I have some understanding of the logic and substantive aspects of the methods rather than the complicated mathematics used in describing them, my comments will necessarily be restricted to the book's general or ganization and content. To date, most texts published on technical demography have been limited to traditional demographic methods: sources and limitations of data, life table construction and applications, standardization techniques, various methods for preparing population estimates and forecasts, etc. However, population specialists have in recent years been developing and successfully applying a variety of sophisticated techniques not covered in the more standard intro ductory texts. In addition, many traditional methods that are unique to the demographic discipline have been improved and extended.

Techniques for Grilling Fish

Techniques for Grilling Fish
A Book

by Karen Adler,Judith M. Fertig

  • Publisher : Houghton Mifflin Harcourt
  • Release : 2010
  • Pages : 128
  • ISBN : 1558326693
  • Language : En, Es, Fr & De
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Includes bibliographical references and index.

Illustrations in Choir Accompaniment

Illustrations in Choir Accompaniment
With Hints in Registration : a Hand-book (provided with Marginal Notes for Reference) for the Use of Organ Students, Organists, and Those Interested in Church Music

by Dudley Buck

  • Publisher : Unknown Publisher
  • Release : 1892
  • Pages : 177
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Techniques of Healthy Cooking, Professional Edition

Techniques of Healthy Cooking, Professional Edition
A Book

by Culinary Institute of America

  • Publisher : John Wiley & Sons
  • Release : 2007-11-19
  • Pages : 578
  • ISBN : 0470052325
  • Language : En, Es, Fr & De
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Combining good nutrition and great flavors, the Culinary Institute of America offers readers its up-to-date guide to healthy eating, featuring two hundred full-color photographs, nutritional requirements and dietary guidelines, healthful cooking techniques, and more than four hundred recipes from Mediterranean, Asian, and vegetarian cuisines.

Sensory Evaluation Techniques, Fourth Edition

Sensory Evaluation Techniques, Fourth Edition
A Book

by Morten C. Meilgaard,B. Thomas Carr,Gail Vance Civille

  • Publisher : CRC Press
  • Release : 2006-12-13
  • Pages : 464
  • ISBN : 9780849338397
  • Language : En, Es, Fr & De
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From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continues to detail all sensory tests currently in use, to promote the effective employment of these tests, and to describe major sensory evaluation practices. The expert authors have updated and added many areas in this informative guide. New to this edition are expanded chapters on qualitative and quantitative consumer research and the SpectrumTM method of descriptive sensory analysis that now contains full descriptive lexicons for numerous products, such as cheese, mayonnaise, spaghetti sauce, white bread, cookies, and toothpaste. Also new in this chapter is a set of revised flavor intensity scales for crispness, juiciness, and some common aromatics. The book now includes an overview of Thurstonian scaling that examines the decision processes employed by assessors during their evaluations of products. Another addition is a detailed discussion of data-relationship techniques, which link data from diverse sources that are collected on the same set of examples. With numerous examples and sample tests, Sensory Evaluation Techniques, Fourth Edition remains an essential resource that illustrates the development of sensory perception testing.

Handbook of Molecular-Genetic Techniques for Brain and Behavior Research

Handbook of Molecular-Genetic Techniques for Brain and Behavior Research
A Book

by Wim E. Crusio,R.T. Gerlai

  • Publisher : Elsevier
  • Release : 1999-10-18
  • Pages : 962
  • ISBN : 9780080536866
  • Language : En, Es, Fr & De
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The book gives a broad overview of recombinant DNA techniques for the behavioral neuroscientist, with illustrative examples of applications. Species covered include rodents (mainly mice), Drosophila melanogaster, Caenorhabditis elegans and Danio rerio. Experimental techniques required to characterize the behavioral phenotypes of mutant animals is provided. Several aspects of novel molecular-genetic techniques are overviewed and possible research strategies are explained. The sections of the book start with general descriptions of techniques followed by illustrative examples. It is divided into six sections. Section 1, bioinformatics and genomics research. Section 2, top-down strategies, where the researcher starts with the phenotype and then analyzes the associated genes; bottom-up strategies, where the physiological chain leading to a phenotype is analyzed starting from the gene product. Section 3, transgenic approaches in rodents including overexpressing foreign genes and gene-targeting; systemic manipulation approaches directly targeting the central nervous system and methods used with invertebrates. Section 4, methods used to evaluate relevant behavioral phenotypes, including learning and aggression. Section 5, examples on molecular brain research in man. Section 6, ethical aspects of research in this field.

Chemical Analysis of Food: Techniques and Applications

Chemical Analysis of Food: Techniques and Applications
A Book

by Yolanda Picó

  • Publisher : Academic Press
  • Release : 2012-09-01
  • Pages : 812
  • ISBN : 0123848636
  • Language : En, Es, Fr & De
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Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends. This book won a 2012 PROSE Award Honorable Mention in Chemistry and Physics from the Association of American Publishers. The book is structured in two parts: the first describes the role of the latest developments in analytical and bio-analytical techniques and the second reviews the most innovative applications and issues in food analysis. Each chapter is written by experts on the subject and is extensively referenced in order to serve as an effective resource for more detailed information. The techniques discussed range from the non-invasive and non-destructive, such as infrared spectroscopy and ultrasound, to emerging areas such as nanotechnology, biosensors and electronic noses and tongues. Important tools for problem-solving in chemical and biological analysis are discussed in detail. Winner of a PROSE Award 2012, Book: Honorable Mention in Physical Sciences and Mathematics - Chemistry and Physics from the American Association of Publishers Provides researchers with a single source for up-to-date information in food analysis Single go-to reference for emerging techniques and technologies Over 20 renowned international contributors Broad coverage of many important techniques makes this reference useful for a range of food scientists

Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors

Mastering Sauces: The Home Cook's Guide to New Techniques for Fresh Flavors
The Home Cook’s Guide to New Techniques for Fresh Flavors

by Susan Volland

  • Publisher : W. W. Norton & Company
  • Release : 2015-10-26
  • Pages : 464
  • ISBN : 0393242870
  • Language : En, Es, Fr & De
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"A fantastic resource for the home cook and an extensive collection of recipes for adding exciting flavors to any dish." —Eric Ripert, chef and co-owner, Le Bernardin, New York In Mastering Sauces, Susan Volland teaches home cooks how to make sauces like Homemade Sriracha, the Endlessly Adaptable Stir-Fry Sauce, Dan’s "Instant" Canned Tomato Salsa, and Thai Coconut Curry Sauce. Including extensive reference tables for selecting thickeners, alternative seasonings, and expert advice on how to recover a sauce gone wrong, Mastering Sauces is "a must buy, and an essential one, for any serious cook." (James Peterson, James Beard Award-winning author of Sauces: Classical and Contemporary Sauce Making.) A Washington Post best cookbook of 2015.