When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce fall for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers . . . er, measuring cups, stovetop burners, and mixing bowls . . . the same way again. Simon Field is the author of Why There's Antifreeze in Your Toothpaste, Gonzo Gizmos, and The Return of Gonzo Gizmos, and is the creator of the popular Web site www.scitoys.com.
The culinary bible that first codified French cuisine—now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan
When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine.
More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier’s classic work.
Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier’s original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.
• Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d’oeuvres to fish, meats, poultry, and desserts
• Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies
• The only unabridged English translation of Escoffier’s original text, in a sleek, modern design
For anyone who is serious about French food, modern cooking, or culinary history,
Escoffier’s Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.
“Don’t be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads.” – Michel Roux Jr
Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can’t understand our reluctance to utilise every part of an animal’s carcass. Brains, organs, intestines, hooves – items that are traditionally viewed with distaste in our society – are an integral part of French and world cuisine.
With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families.
The book will contain recipes ranging from the simple sweetbreads Michel’s mother fed him as a child, to the more adventurous dishes in the style served at his award-winning restaurants. Dishes range from La Salade Aveyronnaise (Warm salad with sweetbreads and Roquefort) or Soupe aux abattis (Giblet soup), to Cervelle de veau zingara (Calves’ brains with zingara) or Langue de boefu au persil et cares (Salted ox tongue with caper parsley sauce).
'A profoundly pleasurable book which offers that rare combination of daring, accomplished technique illuminated with extraordinary simplicity and clarity. His latest must-have book will inspire and delight.' Michel and Alain Roux
Patisserie reflects award-winning chocolatier, William Curley's passion for taking classic recipes and modernizing them with his own innovations.
Creating top-quality patisserie is often seen as something only a trained professional can do, however with patisserie equipment now easily accessible to all, William hopes to unscramble the mystique of his exquisite creations and get everyone making perfect patisserie in the home kitchen.
Patisserie processes are broken down into a step-by-step guide complete with expert knowledge to produce flawless creations every time.
A series of basic recipes – covering sponges, creams and custards, pastry and syrups – will provide a solid foundation in patisserie techniques as well as inspiration for aspiring creative pastry chefs. At the same time, some classic recipes, from Rhum Baba to Tarte Alsacienne, are given a modern adaptation using William's unique blend of flavours.
William has always had a long-term ambition to bring patisserie to this country as an accessible, affordable yet uncompromising luxury. His main focus is to arouse and surprise the taste buds. A pleasure that he hopes he can bring to everyone, through the recipes in this gorgeous book.
The masters inThe Butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home. Through extensive, diverse profiles and cutting lessons, butchers, food advocates, meat-loving chefs, and more share their expertise. Inside, you'll find hundreds of full-color, detailed step-by-step photographs of cutting beef, pork, poultry, game, goat, organs, and more, as well as tips and techniques on using the whole beast for true nose-to-tail eating.
Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, prepare, serve, and savor all types of artisan meat cuts with this skillful guide.
Written by one of Australia’s most talented culinary artists, The Cook’s Book – Patisserie Showpieces is an essential reference for all those wishing to produce specialised desserts and showpieces.
Brendan Hill provides comprehensive explanations of the products, methods and tools required in the specialist area of patisserie, as well as demonstrating the latest techniques for working with them. Understanding and working with chocolate and sugar are given special attention.
This fundamental grounding will give you a head start towards creating fabulous and original results. Producing stunning sweet buffet showpieces, traditional and modern petit fours, and modelling and moulding marzipan are all made achievable with the help of the many recipes and practical, step-by-step illustrations and photographs.
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.