Taste Technique

  • Filename: taste-technique.
  • ISBN: 9781607749004
  • Release Date: 2016-09-13
  • Number of pages: 400
  • Author: Naomi Pomeroy
  • Publisher: Ten Speed Press



James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

Sushi Taste and Technique

  • Filename: sushi-taste-and-technique.
  • ISBN: 9780241320419
  • Release Date: 2017-07-06
  • Number of pages: 256
  • Author: Kimiko Barber
  • Publisher: Dorling Kindersley Ltd



Make your own sushi in minutes and learn how to create traditional Japanese recipes in just a few steps with Sushi: Taste and Technique. With an enticing mix of classic and contemporary recipes, head chefs Kimiko Barber and Hiroki Takemura show you how to create dozens of dishes including pressed mackerel sushi, spicy tuna and avocado sushi bowls and stunning sashimi plates. Learn the basics of how to make sushi, with foolproof recipes and beautiful photographs to make Japanese cooking simple. This brand new edition also includes a handy photographic guide to fish and shellfish, teaching you how to prepare every ingredient and ensuring perfect homemade sushi every time. Sushi: Taste and Technique helps you to create authentic Japanese sushi that will wow your taste buds - and your friends. Previous edition ISBN 9781405373388

Sushi

  • Filename: sushi.
  • ISBN: 9781405360005
  • Release Date: 2011-08-01
  • Number of pages: 256
  • Author: Hiroki Takemura
  • Publisher: Dorling Kindersley Ltd



Provides an invaluable guide to sushi etiquettte and customs and includes a unique fish identification guide, which details over 20 kinds of fish and shellfish and how to prepare them.

Sushi

  • Filename: sushi.
  • ISBN: 1740337336
  • Release Date: 2002
  • Number of pages: 256
  • Author: Kimiko Barber
  • Publisher:



New in paperback. The quintessential book for any sushi lover, Sushi: Taste and Technique shows you all you need to know about this exceptionally delicious and healthy cuisine, how to locate the freshest ingredients, how to use theright equipment, and how to master the etiquette of eating sushi correctly. From makizushi to hand rolls to vegetarian versions, this book teaches you how to create any kind of sushi. For the food lover who enjoys sushi bars and restaurants, or the adventurous cook keen to make exquisite morsels of sushi at home, this is an exciting new contemporary reference.

John Carter

  • Filename: john-carter.
  • ISBN: 1584561378
  • Release Date: 2004
  • Number of pages: 416
  • Author: Donald C. Dickinson
  • Publisher:



Throughout his professional career, John Carter, 1905-1975, was recognized as one of the most important figures in the Anglo-American book world. He was known as an imaginative antiquarian book dealer, a creative bibliographer, and a stylish and thoughtful writer. In 1934, after working for several years in the London book trade, he achieved instant fame, along with his co-author Graham Pollard, for An Enquiry Into the Nature of Certain Nineteenth Century Pamphlets, a brilliant piece of detective work that exposed Thomas J. Wise, a highly regarded British bibliographer, as a forger and distributor of counterfeit publications. Although born in England and educated at Eton College and King's College, Cambridge, Carter was as well known in the United States as he was at home. His first professional position, working as a rare book specialist in Scribner's London office, involved frequent trips to the firm's main office in New York. There, he quickly built up a circle of friends including Frederich Melcher, the editor of Publishers Weekly, and Elmer Adler, the editor of The Colophon. With those useful connections he was able to publish over a dozen articles on bibliography and the rare book trade before he was thirty years old. Carter was known for his independence of thought and action, a style of behavior formed at Cambridge as a student of A. E. Housman and sharpened in the book trade through association with tough-minded colleagues such as Stanley Morison, Percy Muir, David Randall, and Michael Sadleir. He was, above all, an articulate spokesman for the pleasures and challenges of book collecting. This work will be appreciated by all bibliophiles who are interested in the world of books.

Make It Italian

  • Filename: make-it-italian.
  • ISBN: 0375402268
  • Release Date: 2002
  • Number of pages: 488
  • Author: Nancy Verde Barr
  • Publisher: Knopf



A delicious guide to authentic Italian cookery presents an array of "Primary" recipes, along with a broad spectrum of variations, as well as tips on traditional cooking techniques and flavorings, to help would-be chefs create such dishes as Buatini with Amatrice, Perciatelli with Eggplant Sauce, Veal Scallopine with Lemon and Parsley, and many more. 30,000 first printing.

The Adventures of Fat Rice

  • Filename: the-adventures-of-fat-rice.
  • ISBN: 9781607748960
  • Release Date: 2016-10-25
  • Number of pages: 304
  • Author: Abraham Conlon
  • Publisher: Ten Speed Press



With 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice. An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.

The Elements of Taste

  • Filename: the-elements-of-taste.
  • ISBN: 0316055492
  • Release Date: 2008-12-14
  • Number of pages: 272
  • Author: Gray Kunz
  • Publisher: Little, Brown



Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks.

Taste of Persia

  • Filename: taste-of-persia.
  • ISBN: 9781579657277
  • Release Date: 2016-09-06
  • Number of pages: 384
  • Author: Naomi Duguid
  • Publisher: Artisan Books



Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.

Experimental Cell Biology of Taste and Olfaction

  • Filename: experimental-cell-biology-of-taste-and-olfaction.
  • ISBN: 0849376459
  • Release Date: 1995-07-12
  • Number of pages: 464
  • Author: Andrew I. Spielman
  • Publisher: CRC Press



Experimental Cell Biology of Taste and Olfaction examines and adapts methods from a variety of established fields, such as neurophysiology, receptor biochemistry and cellular imaging to provide comprehensive coverage of current techniques and protocols in chemosensory cell biology. Written for both newcomers and established scientists, this volume offers numerous tips for problem solving and suggests ways to avoid the most common, and costly, mistakes made by researchers. This book covers general aspects such as tissue collection and preparation, as well as specific, up-to-date methods used in taste and olfactory morphology, immunology, biochemistry, biophysics, electrophysiology and molecular biology. The explosion of knowledge and the increased interest in these areas make this book an important reference work for all scientists, students, and teachers in this and related fields

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