The Flavor Bible

  • Filename: the-flavor-bible.
  • ISBN: 9780316039840
  • Release Date: 2008-09-16
  • Number of pages: 392
  • Author: Karen Page
  • Publisher: Little, Brown



Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

The Flavor Bible

  • Filename: the-flavor-bible.
  • ISBN: 0316118400
  • Release Date: 2008-09-16
  • Number of pages: 392
  • Author: Karen Page
  • Publisher: Little, Brown



Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

The Vegetarian Flavor Bible

  • Filename: the-vegetarian-flavor-bible.
  • ISBN: 9780316244176
  • Release Date: 2014-10-14
  • Number of pages: 576
  • Author: Karen Page
  • Publisher: Little, Brown



Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from açaí to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today-- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Culinary Artistry

  • Filename: culinary-artistry.
  • ISBN: 0471287857
  • Release Date: 1996-11-04
  • Number of pages: 448
  • Author: Andrew Dornenburg
  • Publisher: John Wiley & Sons



Discusses current culinary trends in American restaurants, offers extensive lists of foods and ingredients, and includes observations by illustrious chefs of the past and present

Becoming a Chef

  • Filename: becoming-a-chef.
  • ISBN: 0471152099
  • Release Date: 2003-10-10
  • Number of pages: 400
  • Author: Andrew Dornenburg
  • Publisher: Wiley



The updated edition of the book Julia Child called "a 'must' for aspiring chefs"-the James Beard Award-winning guide to one of today's hottest careers With more and more chefs achieving celebrity status, interest in the exciting world of today's leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider's look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs-including some of the newest up-and-coming-discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Andrew Dornenburg and Karen Page (both of New York, NY) are the authors of the bestselling titles Culinary Artistry, Dining Out, Chef's Night Out. Dornenburg has cooked professionally at Arcadia, Judson Grill, and March in New York City and Biba and the East Coast Grill in Boston. Page, the recipient of the 1997 Melitta Bentz Award for Women's Achievement, is a graduate of the Harvard Business School.

50 Foods

  • Filename: 50-foods.
  • ISBN: 9781101638729
  • Release Date: 2013-10-31
  • Number of pages: 432
  • Author: Edward Behr
  • Publisher: Penguin



With 50 Foods, noted authority Edward Behr has created the definitive guide to the foods every food lover must know. A culinary Baedeker, 50 Foods will delight and inform the connoisseur as well as the novice. Like Behr’s celebrated magazine, The Art of Eating, 50 Foods presents simple, practical information about buying, using, preparing, and enjoying. Behr focuses on aroma, appearance, flavor, and texture to determine what “the best” means for each food. He tells you how to select top quality—signs of freshness and ripeness, best season, top varieties, proper aging. If the way to prepare, serve, or eat something is little known, then he explains it (how to open an oyster, why the best way to cook green beans is boiling, how to clean a whole salted anchovy, when to eat and when to discard the rind of a cheese). Behr also names the most complementary foods and flavors for each of these fifty marvelous foods and the wines that go with them. The fifty selections provide a broad sensory range for the modern gourmet. Most of the foods are raw materials, but some have been fermented or otherwise transformed—into bread, ham, cheese. Six of the fifty are cheeses. As Behr explains, cheese is probably the best food, as wine is the best drink. Behr argues that food tastes more delicious when it is closer to nature. Skilled low technology is almost always superior to high technology. But with scientific insight, the old methods can be refined to achieve more consistent high quality. We can’t always have the best, but with the information in this book we can eat better every day. Knowing good food is part of a complete understanding of the world—part of a full enjoyment of nature, a full experience of the senses, a full life. For the connoisseur at any level, 50 Foods is a beautifully written guide to deliciousness, with color illustrations by Mikel Jaso throughout.

The Magic of Spice Blends

  • Filename: the-magic-of-spice-blends.
  • ISBN: 9781627887991
  • Release Date: 2015-10-26
  • Number of pages: 160
  • Author: Aliza Green
  • Publisher: Quarry Books



A pinch of this and a dash of that, and you'll be creating distinctive and delectable flavors in every dish! Today, more than ever, we have access to almost every spice and herb imaginable. But it's the careful blending of herbs and spices that is the true art of the spice handler. The Magic of Spice Blends reveals the secrets of creating and cooking with the world's classic spice blends from seven regions: Africa, the Far East, Europe, India, the Middle East, North America and the Caribbean, Mexico, and South America. Chef Aliza Green guides you through the principles of choosing, working with, and blending spices. Join the fun of creating personalized spice and herb blends and knowing just what goes into them--no ancient, bitter, musty dust here! Find resources on where to purchase great quality herds and spices, even organic, non-irradiated. You can even grow your own and use them to make those wonderful spice blends. Along with background information on the history, culture, and culinary uses of each blend, The Magic of Spice Blends includes recipes and variations for 50 spice blends and an additional 50 recipes featuring the blends, including: Spicy Moroccan Steamed Mussels with Charmoula (Africa); Vietnamese Chicken Bahn-Mi Sandwich with Chinese Five Spice (the Far East); Swedish Gingerbread Cookies (Europe); Grilled Vadouvan Salmon with Date-Tamarind Chutney (India); Watermelon, Labne, and Mint Salad with Lime-Advieh Dressing (the Middle East); Louisiana Spicy Boiled Crayfish (North America); and Jerk-Spiced Turkey Wings (the Caribbean, Mexico, and South America).

Spice Bible The

  • Filename: spice-bible-the.
  • ISBN: 1584796952
  • Release Date: 2008-05-01
  • Number of pages: 448
  • Author: Jane Lawson
  • Publisher: Stewart, Tabori and Chang



The only book on spices that any chef or aspiring cook will ever need,The Spice Bibleis a fully comprehensive guide to the fascinating history and enticing culinary uses of 45 fiery foods from around the world. Each entry—from ajowan through wolfberry—includes a description of the spice’s origin and uses, guidelines on how to integrate it into your own cooking, and a trove of other helpful information. (Which are the best spices to pair with saffron? When is the right time to throw away that leftover ginger?) Like its companion volume,The Produce Bible, this must-have book also features more than 250 recipes—for appetizers, soups, entrees, side dishes, breads, desserts, and more—that highlight each ingredient’s distinctive taste and character. Carrot soup with caraway butter, seared salmon with sesame and cucumber, and beef filet poached in Asian-spiced broth are among the delectable dishes presented here, all created with flavorful spices and easily mastered by any cook. The book also includes tips on purchasing and storing spices, along with sections on spice mixes and pastes such as curry, zaatar, and chermoula. Filled with evocative photographs throughout,The Spice Bibleis an invaluable resource for anyone looking for a pinch of personality in their cooking—or a dash of inspiration.

The Vegetarian Flavor Bible

  • Filename: the-vegetarian-flavor-bible.
  • ISBN: 9780316244176
  • Release Date: 2014-10-14
  • Number of pages: 576
  • Author: Karen Page
  • Publisher: Hachette UK



Throughout time, people have chosen to adopt a vegetarian or vegan diet for a variety of reasons, from ethics to economy to personal and planetary well-being. Experts now suggest a new reason for doing so: maximizing flavor - which is too often masked by meat-based stocks or butter and cream. The Vegetarian Flavor Bible is an essential guide to culinary creativity, based on insights from dozens of leading American chefs, representing such acclaimed restaurants as Crossroads and M.A.K.E. in Los Angeles; Candle 79, Dirt Candy, and Kajitsu in New York City, Green Zebra in Chicago, Greens and Millennium in San Francisco, Natural Selection and Portobello in Portland, Plum Bistro in Seattle, and Vedge in Philadelphia. Emphasizing plant-based whole foods including vegetables, fruits, grains, legumes, nuts, and seeds, the book provides an A-to-Z listing of hundreds of ingredients, from açaí to zucchini blossoms, cross-referenced with the herbs, spices, and other seasonings that best enhance their flavor, resulting in thousands of recommended pairings. The Vegetarian Flavor Bible is the ideal reference for the way millions of people cook and eat today-- vegetarians, vegans, and omnivores alike. This groundbreaking book will empower both home cooks and professional chefs to create more compassionate, healthful, and flavorful cuisine.

Secrets of the Best Chefs

  • Filename: secrets-of-the-best-chefs.
  • ISBN: 9781579655297
  • Release Date: 2012-10-09
  • Number of pages: 400
  • Author: Adam Roberts
  • Publisher: Artisan Books



Learn to cook from the best chefs in America Some people say you can only learn to cook by doing. So Adam Roberts, creator of the award-winning blog The Amateur Gourmet, set out to cook in 50 of America's best kitchens to figure out how any average Joe or Jane can cook like a seasoned pro. From Alice Waters's garden to José Andrés's home kitchen, it was a journey peppered with rock-star chefs and dedicated home cooks unified by a common passion, one that Roberts understands deeply and transfers to the reader with flair, thoughtfulness, and good humor: a love and appreciation of cooking. Roberts adapts recipes from Hugh Acheson, Lidia Bastianich, Roy Choi, Harold Dieterle, Sara Moulton, and more. The culmination of that journey is a cookbook filled with lessons, tips, and tricks from the most admired chefs in America, including how to properly dress a salad, bake a no-fail piecrust, make light and airy pasta, and stir-fry in a wok, plus how to improve your knife skills, eliminate wasteful food practices, and create recipes of your very own. Most important, Roberts has adapted 150 of the chefs' signature recipes into totally doable dishes for the home cook. Now anyone can learn to cook like a pro!

Salt Fat Acid Heat

  • Filename: salt-fat-acid-heat.
  • ISBN: 9781476753850
  • Release Date: 2017-04-25
  • Number of pages: 480
  • Author: Samin Nosrat
  • Publisher: Simon and Schuster



A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.

The Cook s Book of Intense Flavors

  • Filename: the-cook-s-book-of-intense-flavors.
  • ISBN: 1592334326
  • Release Date: 2010-09-01
  • Number of pages: 288
  • Author: Robert Krause
  • Publisher: Fair Winds Press



The Cook's Book of Intense Flavors is an indispensable guide to exotic and decadent flavor combinations for the advanced chef. Filled with more than 100 extraordinary combinations, The Cook's Book of Intense Flavors will make you rethink the way you approach food and each exotic flavor is accompanied by an inspired recipe as an example of how to use it. And unlike other flavor references, this book offers a recipe for each combination so you know exactly how to use what you learn. You'll learn how to cook more innovatively by adding an unexpected note such chili to a traditional flavor combination such as pineapple and mango. You'll cook more intuitively by learning which flavors work together and how to balance different flavor profiles such as sweet, sour, savory, and spicy. You'll get more excitement from cooking as you taste how flavors evolve during the cooking process. Most importantly, you'll get more pleasure out of the flavors and ingredients you use every day.

Ratio

  • Filename: ratio.
  • ISBN: 9781416566120
  • Release Date: 2009-04-07
  • Number of pages: 272
  • Author: Michael Ruhlman
  • Publisher: Simon and Schuster



Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” 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’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s 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—chocolate, 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—or 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—water, flour, butter and oils, milk and cream, and eggs—work. 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—and it makes the cooking easier and more satisfying than ever.

The Food Lover s Guide to Wine

  • Filename: the-food-lover-s-guide-to-wine.
  • ISBN: 9780316084062
  • Release Date: 2011-12-06
  • Number of pages: 352
  • Author: Karen Page
  • Publisher: Little, Brown



A wine book unlike any other, THE FOOD LOVER'S GUIDE TO WINE offers a fresh perspective via the single aspect of wine most compelling to food lovers: flavor. At the heart of this indispensable reference, formatted like the authors' two previous bestsellers The Flavor Bible and What to Drink with What You Eat, is an encyclopedic A-to-Z guide profiling hundreds of different wines by their essential characteristics-from body and intensity to distinguishing flavors, from suggested serving temperatures and ideal food pairings to recommended producers (including many iconic examples). The book provides illuminating insights from dozens of America's best sommeliers via informative sidebars, charts and boxes, which complement the book's gorgeous four-color photography. Another groundbreaking work from two of the ultimate culinary insiders, this instant classic is the perfect gift book.

Math for the Professional Kitchen

  • Filename: math-for-the-professional-kitchen.
  • ISBN: 9780470508961
  • Release Date: 2013-07-29
  • Number of pages: 320
  • Author: Laura Dreesen
  • Publisher: John Wiley & Sons



Essential math concepts for professional chefs and culinary students Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation. From scaling recipes and converting units of measure, to costing ingredients and setting menu prices, it covers crucial information that will benefit every foodservice provider. Written by three veteran math instructors from The Culinary Institute of America, the book utilizes a teaching methodology based on daily in-classroom practice. The entirety of the standard culinary math curriculum is covered, including conversions, determining yields, purchasing, portioning, and more. Vital mathematical concepts are reinforced with easy-to-understand examples and review questions This is a thorough, comprehensive main text for culinary students as well as a great kitchen reference for working professionals Math for the Professional Kitchen will be an invaluable resource not only in the classroom but also in the kitchen as students embark on their professional careers, where math skills play a crucial role in the ever-important bottom line.

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