The Food Lab 2

Book Title : The Food Lab Better Home Cooking Through Science
Author : J. Kenji L贸pez-Alt
Publisher : W. W. Norton & Company
Release Date : 2015-09-21
Pages : 938
ISBN : 9780393249866
Available Language : English, Spanish, And French

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鈥檙e planning to cook or where your skill level falls."鈥擭ew 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!)鈥攁nd use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji L贸pez-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鈥檛 work that well, and home cooks can achieve far better results using new鈥攂ut simple鈥攖echniques. 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.

馃搾The Food Lab by J. Kenji L贸pez-Alt

Book Title : The Food Lab
Author : J. Kenji L贸pez-Alt
Publisher : W W Norton & Company Incorporated
Release Date : 2015
Pages : 958
ISBN : 0393081087
Available Language : English, Spanish, And French

The Food Lab Summary : Whether he's boiling hundreds of eggs to figure out what really makes their shells stick or frying up dozens of steaks to debunk long-held myths, J. Kenji L贸pez- Alt shows that home cooks don't need a state-of-the-art kitchen to cook pitch-perfect meals. In a unique book centered on beloved American dishes such as prime rib roast, Caesar salad, and buttermilk biscuits, Kenji explores the science behind searing, baking, blanching, and roasting. In hundreds of easy-to-make recipes with over 1,000 full-color images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make scrambled eggs extra fluffy or creamy, and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practiced chef, The Food Lab gives readers practical tools and new approaches that they can apply the next time they step into the kitchen.

馃搾Ratio by Michael Ruhlman

Book Title : Ratio
Author : Michael Ruhlman
Publisher : Simon and Schuster
Release Date : 2009-04-07
Pages : 272
ISBN : 9781416566120
Available Language : English, Spanish, And French

Ratio Summary : Michael Ruhlman鈥檚 groundbreaking New York Times bestseller takes us to the very 鈥渢ruth鈥 of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it鈥檚 not like knowing a single recipe, it鈥檚 instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn鈥檛 it easier just to remember 1-2-3? That鈥檚 the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want鈥攃hocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2鈥攐r 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen鈥攚ater, flour, butter and oils, milk and cream, and eggs鈥攚ork. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is鈥攁nd it makes the cooking easier and more satisfying than ever.

Book Title : Secrets From the Eating Lab
Author : Traci Mann
Publisher : Harper Collins
Release Date : 2015-04-07
Pages : 272
ISBN : 9780062329264
Available Language : English, Spanish, And French

Secrets From the Eating Lab Summary : A provocative expose of the dieting industry from one of the nation鈥檚 leading researchers in self-control and the psychology of weight loss that offers proven strategies for sustainable weight loss. From her office in the University of Minnesota鈥檚 Health and Eating Lab, professor Traci Mann researches self-control and dieting. And what she has discovered is groundbreaking. Not only do diets not work; they often result in weight gain. Americans are losing the battle of the bulge because our bodies and brains are not hardwired to resist food鈥攖he very idea of it works against our biological imperative to survive. In Secrets From the Eating Lab, Mann challenges assumptions鈥攊ncluding those that make up the very foundation of the weight loss industry鈥攁bout how diets work and why they fail. The result of more than two decades of research, it offers cutting-edge science and exciting new insights into the American obesity epidemic and our relationship with eating and food. Secrets From the Eating Lab also gives readers the practical tools they need to actually lose weight and get healthy. Mann argues that the idea of willpower is a myth鈥攚e shouldn鈥檛 waste time and money trying to combat our natural tendencies. Instead, she offers 12 simple, effective strategies that take advantage of human nature instead of fighting it鈥攆rom changing the size of your plates to socializing with people with healthy habits, removing 鈥渉ealthy鈥 labels that send negative messages to redefining comfort food.

馃搾Ideas In Food by Aki Kamozawa

Book Title : Ideas in Food
Author : Aki Kamozawa
Publisher : Clarkson Potter
Release Date : 2010-12-28
Pages : 288
ISBN : 9780307719744
Available Language : English, Spanish, And French

Ideas in Food Summary : Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one鈥檚 cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways鈥攆rom toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick 鈥渕icro stocks鈥 or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book鈥檚 second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide鈥攖echniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Souffl茅. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home. From the Hardcover edition.

馃搾The Making Of A Chef by Michael Ruhlman

Book Title : The Making of a Chef
Author : Michael Ruhlman
Publisher : Holt Paperbacks
Release Date : 2009-03-31
Pages : 336
ISBN : 9780805095746
Available Language : English, Spanish, And French

The Making of a Chef Summary : "Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."鈥擳he New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman鈥攏ow an expert on the fundamentals of cooking鈥攔ecounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

馃搾Health Care Administration by Lawrence F. Wolper

Book Title : Health Care Administration
Author : Lawrence F. Wolper
Publisher : Jones & Bartlett Learning
Release Date : 2010-04-12
Pages : 794
ISBN : 9780763757915
Available Language : English, Spanish, And French

Health Care Administration Summary : 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.

馃搾My Paris Kitchen by David Lebovitz

Book Title : My Paris Kitchen
Author : David Lebovitz
Publisher : Ten Speed Press
Release Date : 2014-04-08
Pages : 352
ISBN : 9781607742685
Available Language : English, Spanish, And French

My Paris Kitchen Summary : A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks鈥攎ost notably in Paris鈥攊ncorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You鈥檒l find Soupe 脿 l鈥檕ignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there鈥檚 dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David鈥檚 kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Book Title : Liquid Intelligence The Art and Science of the Perfect Cocktail
Author : Dave Arnold
Publisher : W. W. Norton & Company
Release Date : 2014-11-10
Pages : 416
ISBN : 9780393245851
Available Language : English, Spanish, And French

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鈥檚 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鈥檚 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鈥攂otched attempts and inspired solutions鈥攈ave 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鈥攈ow ice forms and how to make crystal-clear cubes in your own freezer鈥攁nd 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鈥檚 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鈥檙e 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鈥攐ne that no bartender or drink enthusiast should be without.

Book Title : What Einstein Told His Cook Kitchen Science Explained
Author : Robert L. Wolke
Publisher : W. W. Norton & Company
Release Date : 2010-06-21
Pages : 368
ISBN : 9780393339871
Available Language : English, Spanish, And French

What Einstein Told His Cook Kitchen Science Explained Summary : "Wolke is Martha Stewart with a PhD." 鈥擜merican Scientist "Wolke, longtime professor of chemistry and author of the Washington Post column Food 101, turns his hand to a Cecil Adams style compendium of questions and answers on food chemistry. Is there really a difference between supermarket and sea salt How is sugar made? Should cooks avoid aluminum pans? Interspersed throughout Wolke's accessible and humorous answers to these and other mysteries are recipes demonstrating scientific principles. There is gravy that avoids lumps and grease; Portuguese Poached Meringue that demonstrates cream of tartar at work; and juicy Salt-Seared Burgers.... With its zest for the truth, this book will help cooks learn how to make more intelligent choices." 鈥擯ublishers Weekly