Metter Home Cooking Through Science
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📒The Food Lab Better Home Cooking Through Science by J. Kenji López-Alt
The Food Lab Better Home Cooking Through Science Summary : A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
📒On Food And Cooking by Harold McGee
On Food and Cooking Summary : Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn 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. Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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.
📒The Science Of Cooking by Stuart Farrimond
The Science of Cooking Summary : Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
📒Salt Fat Acid Heat by Samin Nosrat
Salt Fat Acid Heat Summary : 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. --
📒Dark Matter by Blake Crouch
Dark Matter Summary : A mindbending, relentlessly surprising thriller from the author of the bestselling Wayward Pines trilogy. “Are you happy with your life?” Those are the last words Jason Dessen hears before the masked abductor knocks him unconscious. Before he awakens to find himself strapped to a gurney, surrounded by strangers in hazmat suits. Before a man Jason’s never met smiles down at him and says, “Welcome back, my friend.” In this world he’s woken up to, Jason’s life is not the one he knows. His wife is not his wife. His son was never born. And Jason is not an ordinary college physics professor, but a celebrated genius who has achieved something remarkable. Something impossible. Is it this world or the other that’s the dream? And even if the home he remembers is real, how can Jason possibly make it back to the family he loves? The answers lie in a journey more wondrous and horrifying than anything he could’ve imagined—one that will force him to confront the darkest parts of himself even as he battles a terrifying, seemingly unbeatable foe. Dark Matter is a brilliantly plotted tale that is at once sweeping and intimate, mind-bendingly strange and profoundly human—a relentlessly surprising science-fiction thriller about choices, paths not taken, and how far we’ll go to claim the lives we dream of.
📒Vinegar Revival by Harry Rosenblum
Vinegar Revival Summary : The next frontier in fermenting and home brewing is vinegar: the essential ingredient for enhancing your home cooking. Just about everyone has at least one bottle of vinegar in the pantry, but not many realize how much better the homemade kind tastes—the flavor is incomparable. And it's easy make; all you need is a bottle of your favorite alcoholic beverage, a starter (or mother of vinegar), and a few weeks of hands-off time. Vinegar Revival shows you how to use homemade or store-bought vinegar--made from apple cider, beer, wine, fruit scraps, herbs, and more--to great effect with more than 50 recipes. Here are drinks and cocktails (Strawberry Rhubarb Shrub, Switchel, and Mint Vinegar Julep), pickles (Cured Grapes and Pickled Whole Garlic), sauces and vinaigrettes (Roasted Hot Sauce and Miso-Ginger Dressing), mains and sides (Saucy Piquant Pork Chops and Roasted Red Cabbage), and dessert (Vinegar Pie and Balsamic Ice Cream). Whether you want to experiment with home brewing or just add a little zing to your meals, Vinegar Revival demystifies the process of making and tasting vinegar. From the Hardcover edition.
Liquid Intelligence The Art and Science of the Perfect Cocktail Summary : Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
📒Longitude by Dava Sobel
Longitude Summary : The dramatic human story of an epic scientific quest and of one man's forty-year obsession to find a solution to the thorniest scientific dilemma of the day--"the longitude problem." Anyone alive in the eighteenth century would have known that "the longitude problem" was the thorniest scientific dilemma of the day-and had been for centuries. Lacking the ability to measure their longitude, sailors throughout the great ages of exploration had been literally lost at sea as soon as they lost sight of land. Thousands of lives and the increasing fortunes of nations hung on a resolution. One man, John Harrison, in complete opposition to the scientific community, dared to imagine a mechanical solution-a clock that would keep precise time at sea, something no clock had ever been able to do on land. Longitude is the dramatic human story of an epic scientific quest and of Harrison's forty-year obsession with building his perfect timekeeper, known today as the chronometer. Full of heroism and chicanery, it is also a fascinating brief history of astronomy, navigation, and clockmaking, and opens a new window on our world.
📒Cooking Light Annual Recipes 2013 by Editors of Cooking Light Magazine
Cooking Light Annual Recipes 2013 Summary : "All the appetizing and inspiring recipes from 2012 can be found in this all-new collection by the editors of Cooking Light. This volume is filled with more than 700 recipes to bring new dishes and flavor combinations to your table, as well as fresh takes on all-time favorites. More than 70 full-color photographs, fresh ingredients, quick tips, the latest cooking techniques, and information about innovative kitchen equipment make this your must-have resource for preparing healthy and flavorful food. More than 100 menus are included to help you plan for every occasion. From everyday dinners to weekend entertaining, Cooking Light helps you round out your favorite dishes with excellent recipe-pairing suggestions."
📒Letters To A Young Scientist by Edward O. Wilson
Letters to a Young Scientist Summary : Pulitzer Prize–winning biologist Edward O. Wilson imparts the wisdom of his storied career to the next generation. Edward O. Wilson has distilled sixty years of teaching into a book for students, young and old. Reflecting on his coming-of-age in the South as a Boy Scout and a lover of ants and butterflies, Wilson threads these twenty-one letters, each richly illustrated, with autobiographical anecdotes that illuminate his career—both his successes and his failures—and his motivations for becoming a biologist. At a time in human history when our survival is more than ever linked to our understanding of science, Wilson insists that success in the sciences does not depend on mathematical skill, but rather a passion for finding a problem and solving it. From the collapse of stars to the exploration of rain forests and the oceans’ depths, Wilson instills a love of the innate creativity of science and a respect for the human being’s modest place in the planet’s ecosystem in his readers.