COOKWISE THE HOWS WHYS OF SUCCESSFUL COOKING THE SECRETS OF COOKING REVEALED

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Cookwise

Author : Shirley O. Corriher
ISBN : CORNELL:31924080038924
Genre : Cooking
File Size : 50.24 MB
Format : PDF, Docs
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Going beyond the culinary basics, the author shows aspiring cooks how to get consistent, delicious results every time and provides tried and true recipes that demonstrate not only how to cook but why doing things in a certain way ensures great results. Tour.
Category: Cooking

Bakewise

Author : Shirley O. Corriher
ISBN : 1416560831
Genre : Cooking
File Size : 81.29 MB
Format : PDF
Download : 930
Read : 239

For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.
Category: Cooking

I Scream Sandwich

Author : Jennie Schacht
ISBN : 9781613125007
Genre : Cooking
File Size : 50.52 MB
Format : PDF, ePub, Mobi
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In I Scream Sandwich!, cookbook author Jennie Schacht redefines this hugely popular sweet treat and shows us how it can easily be the star of a dinner party, child’s birthday bash, family picnic, or just a lazy summer afternoon. The book includes a variety of ice cream sandwich recipes, from the classic (chocolate cookie bars with vanilla ice cream), to the exotic (kaffir lime and lemongrass sorbet on five-spice cookies), to the seasonal (blackberry-buttermilk ice cream on crispy meringues), to the upscale (pistachio gelato on a brioche bun). In addition to cookies and ice cream, sandwiches are made with brownies, bars, cakes, brioche, crusts, gelatos, sorbets, and dairy-free options. This idea-filled book also includes recipes for sauces, roll-ins, and decorations. Praise for i scream SANDWICH!: “You’ll scream for i scream SANDWICH!—a yummy guide to filling every kind of cookie imaginable with scrumptious ice creams and other frozen delights. Jennie’s recipes will guarantee a freezer full of chilly treats all year round!” DAVID LEBOVITZ, author of The Perfect Scoop “Wildly tempting, super-fun, totally doable ice cream desserts to feed the inner child, outer child, or favorite foodie. Jennie’s recipes are well written, easy to follow, and loaded with tricks, tips, and extras. Now I can’t decide between a PB&J ice cream sandwich on warm toast (!) or Pistachio-Cardamom Cookies stuffed with Rosewater Ice Cream…oh, delicious dilemma!” ALICE MEDRICH, author of Sinfully Easy Delicious Desserts and Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies “Jennie has created a book full of both classic [and] innovative ice cream sandwiches. She makes sure to include wonderful flavor combinations, lots of great information, and never forgets to have fun in the process. We love her recipe for soft chocolate cookies with vanilla ice cream, a great take on the ice cream sandwich of our youth.” ANNE WALKER and KRIS HOOGERHYDE, owners of Bi-Rite Creamery in San Francisco and authors of Sweet Cream and Sugar Cones “Nothing tops the delightful marriage of cookies and frozen cream, and nothing tops Jennie's irresistible i scream SANDWICH!” JENI BRITTON BAUER, author, Jeni's Splendid Ice Creams at Home
Category: Cooking

The Professional Chef

Author : Culinary Institute of America
ISBN : 9780470421352
Genre : Cooking
File Size : 82.69 MB
Format : PDF, ePub, Mobi
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The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods and flavors from around the world. The book reviews ingredients, equipment, and skills of the professional chef. It then explores the techniques for the full range of food items: vegetables, potatoes, grains, legumes, pasta, meats, fish and seafood, poultry, eggs, fruits, soups, sauces, quickbreads and cakes, yeast breads, doughs and crusts, cookies, custards, creams and frozen desserts, and chocolates and confections. With a good understanding of techniques, the reader will then learn plating techniques for salads, sandwiches, hors d' oeuvres, appetizers, entrees, and desserts. In this new edition, information on global cuisines will be intergrated throughout the chapters and recipes, to reflect the increasing globalization of cooking. The revision will also include an all-new chapter on Plated Desserts, including information on composing successful desserts and planning a restaurant dessert menu, as well as recipes for impressive multi-component plated desserts, and will cover topics of growing importance such as sous vide cooking, seasonality, and sustainability. The new edition features a new user-friendly design and structure, guiding readers through the basic principles behind each technique at a glance, and then providing more in-depth information along with step-by-step photography. Complete with hundreds of recipes and four-color photographs throughout, this is the essential reference for any aspiring chef, culinary student, or cooking enthusiast.
Category: Cooking

Pie In The Sky Successful Baking At High Altitudes

Author : Susan G. Purdy
ISBN : 9780060522582
Genre : Cooking
File Size : 40.26 MB
Format : PDF, ePub
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Do your cakes collapse, soufflés slump, cookies crumble, and fruit pies fail? For those living at high altitude, baking can be a challenge at best, or a total disaster. More than thirty-four of the fifty United States, plus many Canadian regions, have cities and towns at altitudes of more than 2,500 feet, yet there are hardly any cookbooks that address the special needs of these local bakers. Until now. Award-winning cookbook author Susan G. Purdy has finally written the first-ever foolproof guide to high-altitude baking. Purdy has actually "gone there and done that," staying as long as it took to bake these recipes to perfection at five different locations -- and elevations -- across thecountry. In Pie in the Sky, Purdy leaves behind old conversion tables, disproves many oft-repeated calculations and adjustments, and presents reliable recipes in their entirety for each altitude. She takes out the tinkering and guarantees success at any height. In addition, she explains the hows and whys, gives tips and hints for problems specific to every altitude, and generally demystifies the subject of atmospheric obstacles that cause favorite recipes to flop. Whether they live in the eastern mountains or the far west, in Boston, Massachusetts; Boone, North Carolina; or Santa Fe, New Mexico; home bakers as well as experienced chefs will love the wide range of easy-to-make treats including Mile-High Lemon Meringue Pie, Coconut Cake with Coconut Icing, Paradise Peak Chocolate Soufflé, Vail Lemon-Poppy Seed Loaf, Celestial Challah, and Sour Cream Streusel Coffee Cake. Every recipe was tested at sea level (Connecticut), 3,000 feet (North Carolina and Virginia), 5,000 feet (Idaho and Colorado), 7,000 feet (New Mexico), and 10,000 feet (Colorado) and can be used at these elevations or any points in between.
Category: Cooking

James Beard S American Cookery

Author : James Beard
ISBN : 9780316069816
Genre : Cooking
File Size : 90.32 MB
Format : PDF
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Food and eating habits have fascinated me throughout my life, and after sixty-five years I have come to the conclusion that perhaps American cookery is one of the most fascinating culinary subjects of all.
Category: Cooking

Cooking For Geeks

Author : Jeff Potter
ISBN : 9781491928141
Genre : Cooking
File Size : 63.70 MB
Format : PDF, Kindle
Download : 599
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Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This
Category: Cooking

Will Write For Food

Author : Dianne Jacob
ISBN : 9780738218069
Genre : Cooking
File Size : 61.67 MB
Format : PDF, Mobi
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For more than 15 years, writing coach, editor, and blogger Dianne Jacob has taught food lovers how to take their passion from the plate to the page. Now, Jacob has revised and updated her award-winning guide. Whether you've been writing for years or are just starting out, Will Write for Food offers what you need to know to succeed and thrive, including: - A new chapter dedicated to making an income from food writing - Updated information about self-publishing and cookbook production - Tips on creating and sustaining an irresistible blog with gorgeous photos - The keys to successful freelancing and reviewing - Advice from award-winning writers, editors, and agents - Engaging, fun writing exercises to get the juices flowing
Category: Cooking

Food Styling

Author : Delores Custer
ISBN : 9780470080191
Genre : Cooking
File Size : 44.84 MB
Format : PDF, Mobi
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The authoritative and comprehensive guide to the art and craft of food styling Based on her 30 years of experience in food styling for advertising, magazines, books, and films, Delores Custer presents the definitive lifelong reference on food styling-complete with lists of handy tools and vital equipment, recipes for artificial foods, and guidelines for running a successful food styling business. Full of ingenious advice on styling in any media and packed with full-color photographs, Food Styling reveals every trick of the trade, from making a beverage appear to sweat to producing those perfect grill marks on meat without a grill. Filled with resources and organized in a simple problem-and-solution format, this is an ideal resource for both experienced foods styling pros and first-timers alike. This is the only book of its kind on the market, shedding light on the art and craft of food styling More than 300 full-color photos reveal the process of styling and the spectacular results, teaching and inspiring anyone interested in food and how it is presented in media The book features a timeline of 60 years of food styling, a glossary of important terms, and a listing of vital styling resources The only book the aspiring or professional food stylist will ever need, this exceptionally thorough resource covers challenges from flawless fried chicken to fluffy, cloudlike cake frostings-and everything in between Whether you're looking to break into the food styling business or just touch up on the latest and most effective techniques, Food Styling is the ultimate guide to creating stunning culinary visuals.
Category: Cooking

The Science Of Cooking

Author : Joseph J. Provost
ISBN : 9781119210337
Genre : Science
File Size : 27.21 MB
Format : PDF, Mobi
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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.
Category: Science