The Food Lab

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On Eating Insects by Joshua Evans

Book Title : On Eating Insects
Author : Joshua Evans
Publisher : Phaidon Press
Release Date : 2017-05-01
Pages : 336
ISBN : 0714873349
Available Language : English, Spanish, And French

On Eating Insects Summary : A compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insects The concept of eating insects has taken off in recent years in the West, with media coverage ranging from sensationalist headlines to passionate press pieces about the economic benefits. Yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.

馃搾Cook S Science by THE EDITORS AT COOK'S ILLUSTRA

Book Title : Cook s Science
Author : THE EDITORS AT COOK'S ILLUSTRA
Publisher : America's Test Kitchen
Release Date : 2016
Pages : 504
ISBN : 9781940352459
Available Language : English, Spanish, And French

Cook s Science Summary : This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description.

馃搾Gourmet Lab by Sarah Reeves Young

Book Title : Gourmet Lab
Author : Sarah Reeves Young
Publisher : NSTA Press
Release Date : 2011
Pages : 344
ISBN : 9781936137480
Available Language : English, Spanish, And French

Gourmet Lab Summary : Hands-on, inquiry-based, and relevant to every studentOCOs life, Gourmet Lab serves up a full menu of activities for science teachers of grades 6OCo12. This collection of 15 hands-on experimentsOCoeach of which includes a full set of both student and teacher pagesOCochallenges students to take on the role of scientist and chef, as they boil, bake, and toast their way to better understanding of science concepts from chemistry, biology, and physics. By cooking edible items such as pancakes and butterscotch, students have the opportunity to learn about physical changes in states of matter, acids and bases, biochemistry, and molecular structure.The Teacher pages include Standards addressed in each lab, a vocabulary list, safety protocols, materials required, procedures, data analysis, student questions answer key, and conclusions and connections to spur wrap-up class discussions. Cross-curricular notes are also included to highlight the lessonOCOs connection to subjects such as math and literacy. Finally, optional extensions for both middle school and high school levels detail how to explore each concept further. What better topic than food to engage students to explore science in the natural world?"

馃搾Hot Sour Salty Sweet by Jeffrey Alford

Book Title : Hot Sour Salty Sweet
Author : Jeffrey Alford
Publisher : Artisan Books
Release Date : 2000-10-07
Pages : 352
ISBN : 9781579655648
Available Language : English, Spanish, And French

Hot Sour Salty Sweet Summary : Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid鈥攚ho ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors鈥攃ame to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" 鈥擵ogue) and Seductions of Rice ("simply stunning"鈥擳he New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves.

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.

Book Title : Quality in the Food Analysis Laboratory
Author : Roger Wood
Publisher : Royal Society of Chemistry
Release Date : 1998
Pages : 312
ISBN : 085404566X
Available Language : English, Spanish, And French

Quality in the Food Analysis Laboratory Summary : Annotation Quality in the Food Analysis Laboratory explains the procedures that a food analysis lab must consider to meet fit-for-purpose requirements in analytical data to ensure the necessary quality standards. The authors consider the need to introduce quality assurance, different quality models, and legal issues. They discuss specific aspects of laboratory practice and particular areas of accreditation that may cause problems for analytical laboratories.

Book Title : How to Read a French Fry
Author : Russ Parsons
Publisher : Houghton Mifflin Harcourt
Release Date : 2003-09-08
Pages : 352
ISBN : 9780547346250
Available Language : English, Spanish, And French

How to Read a French Fry Summary : Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that鈥檚 really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don鈥檛 potatoes fried in fresh oil ever brown completely, no matter how long they're cooked? 鈥淐ooking is full of questions that science can help you answer, questions that can make you a better cook,鈥 writes the award-winning Los Angeles Times food editor, Russ Parsons. In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You鈥檒l learn why soaking beans can鈥檛 offset their gaseous effects, why green vegetables shouldn鈥檛 be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, and which piecrust is foolproof for a beginner. Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.

馃搾The Man Who Ate Everything by Jeffrey Steingarten

Book Title : The Man Who Ate Everything
Author : Jeffrey Steingarten
Publisher : Vintage
Release Date : 2011-06-08
Pages : 528
ISBN : 9780307797827
Available Language : English, Spanish, And French

The Man Who Ate Everything Summary : Funny, outrageous, passionate, and unrelenting, Vogue's food writer, Jeffrey Steingarten, will stop at nothing, as he makes clear in these forty delectable pieces. Whether he is in search of a foolproof formula for sourdough bread (made from wild yeast, of course) or the most sublime French fries (the secret: cooking them in horse fat) or the perfect piecrust (Fannie Farmer--that is, Marion Cunningham--comes to the rescue), he will go to any length to find the answer. At the drop of an apron he hops a plane to Japan to taste Wagyu, the hand-massaged beef, or to Palermo to scale Mount Etna to uncover the origins of ice cream. The love of choucroute takes him to Alsace, the scent of truffles to the Piedmont, the sizzle of ribs on the grill to Memphis to judge a barbecue contest, and both the unassuming and the haute cuisines of Paris demand his frequent assessment. Inevitably these pleasurable pursuits take their toll. So we endure with him a week at a fat farm and commiserate over low-fat products and dreary diet cookbooks to bring down the scales. But salvation is at hand when the French Paradox (how can they eat so richly and live so long?) is unearthed, and a "miraculous" new fat substitute, Olestra, is unveiled, allowing a plump gourmand to have his fill of fat without getting fatter. Here is the man who ate everything and lived to tell about it. And we, his readers, are hereby invited to the feast in this delightful book.