Author: Shirley O. Corriher
Publisher: William Morrow Cookbooks
Release Date: 1997-08-21
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.
Author: Shirley O. Corriher
Publisher: Simon and Schuster
Release Date: 2008-10-28
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.
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
Author: Simon Guerrier
Publisher: Random House
Release Date: 2015-06-04
Doctor Who stories are many things: thrilling adventures, historical dramas, tales of love and war and jelly babies. They’re also science fiction – but how much of the science is actually real, and how much is really fiction? The Scientific Secrets of Doctor Who is a mind-bending blend of story and science that will help you see Doctor Who in a whole new light, weaving together a series of all-new adventures, featuring every incarnation of the Doctor. With commentary that explores the possibilities of time travel, life on other planets, artificial intelligence, parallel universes and more, Simon Guerrier and Dr Marek Kukula show how Doctor Who uses science to inform its unique style of storytelling – and just how close it has often come to predicting future scientific discoveries. This book is your chance to be the Doctor's companion and explore what's out there. It will make you laugh, and think, and see the world around you differently. Because anything could be out there. And going out there is the only way to learn what it is.
Author: Culinary Institute of America
Publisher: John Wiley & Sons
Release Date: 2011-09-13
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.
Author: Harold McGee
Publisher: Simon and Schuster
Release Date: 2007-03-20
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.
Simplifying the complex chemical reactions that take place in everyday through the well-stated answers for more than 600 common chemistry questions, this reference is the go-to guide for students and professionals alike. The book covers everything from the history, major personalities, and groundbreaking reactions and equations in chemistry to laboratory techniques throughout history and the latest developments in the field. Chemistry is an essential aspect of all life that connects with and impacts all branches of science, making this readable resource invaluable across numerous disciplines while remaining accessible at any level of chemistry background. From the quest to make gold and early models of the atom to solar cells, bio-based fuels, and green chemistry and sustainability, chemistry is often at the forefront of technological change and this reference breaks down the essentials into an easily understood format.
Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
Release Date: 2015-09-28
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
Author: Dianne Jacob
Publisher: Da Capo Lifelong Books
Release Date: 2015-07-14
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
Author: Delores Custer
Publisher: John Wiley & Sons
Release Date: 2010-05-03
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.
Have you ever choked during a performance? Have you ever been told how much talent you have, yet you're not reaching it? Are you self-conscious or doubtful during performances? Does your level of concentration fluctuate wildly? Do you feel overwhelmed at times? We all dream of overcoming our challenges. We dream of the perfect job, achieving new wealth, of living the life we choose in harmony with the people we love. For many of us, the dream stops there. We wonder what leads some extraordinary people to confront and exceed their goals and compete at the highest level, while others run in place, distracted by fears and a sense of intimidation. We seek the insights that will liberate us from anxiety and self-doubt. In this book, Jim Fannin shares a collection of ideas and daily exercises that transform everyday performers into true champions. Using the secrets of Fannin's time-tested S.C.O.R.E. System (Self-Discipline, Concentration, Optimism, Relaxation, and Enjoyment), S.C.O.R.E. for Life shows you how to balance and apply these five principles in every arena of life. The result: more moments, days, and years performing and thinking in the state of flow we call the "Zone," and more of the results and success that matter. Every chapter includes reader-friendly tests and exercises, like the "90-Second Rule" (a lesson in discipline) and "The Palm Tree Versus the Oak Tree" (a lesson in adaptability). For more than thirty years, Jim Fannin has coached hundreds of top-performing athletes and business leaders, who testify to what the S.C.O.R.E. System can do. It is a tried and proven blueprint for realizing our extraordinary human potential and overcoming the fears and worries that hold us back. With commitment and consistent use of this success formula, you will blaze new paths to personal and professional achievement.
Author: Joseph J. Provost
Publisher: John Wiley & Sons
Release Date: 2016-05-20
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.
Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.
Master flaky pie crusts, watch your biscuits rise to new heights, and present golden-brown cookies every time. Filled with hundreds of insights and techniques, The Baking Answer Book has you covered. Pastry chef Lauren Chattman provides answers to all of your baking questions and creative ways out of every sticky mess you might find yourself in. Her tips, tricks, and secrets will take your baking to the next level.
With a Foreword by Jon Meacham New York Times bestselling biographer Craig Shirley charts Ronald Reagan’s astonishing rise from the ashes of his lost 1976 presidential bid to overwhelming victory in 1980. American conservatism—and the nation itself—would never be the same. In 1976, when Ronald Reagan lost his second bid for the GOP presidential nomination (the first was in 1968), most observers believed his political career was over. Yet one year later, at the annual Conservative Political Action Conference, Reagan sounded like a new man. He introduced conservatives to a "New Republican Party"—one that looked beyond the traditional country club and corporate boardroom base to embrace "the man and woman in the factories . . . the farmer . . . the cop on the beat. Our party," Reagan said, "must be the party of the individual. It must not sell out the individual to cater to the group." Reagan’s movement quickly spread, championed by emerging conservative leaders and influential think tanks. Meanwhile, for the first time in modern history, Reagan also began drawing young people to American conservatism. But it was not only the former governor's political philosophy that was changing. A new man was emerging as well: The angry anticommunist was evolving into a more reflective, thoughtful, hopeful, and more spiritual leader. Championing the individual at home, rejecting containment and détente abroad, and advocating for the defeat of Soviet communism, his appeal crossed party lines. At a time when conservatives are seeking to redefine their identity in light of the Donald Trump phenomenon, Reagan Rising offers insight into the development of Reagan’s optimistic and unifying philosophy, and offers lessons for both established Republican leaders as well as emerging hopefuls.