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.
Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese.
El Bulli - Spain. Ranked #2 in the top 100 restaurants of the world 2010.
Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius.
His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009.
Considered food’s preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, Adrià has distilled his culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf.
A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures.
The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use.
A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today.
It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.
Master chef Michel Rou, dispels the myth that pastry making is complicated and beyond the reach of most chefs.
Designed in an easy-to-follow format, this chunky compilation presents all of the classic pastries in the simplest possible way, along with an inspiring collection of easy recipes.
Divided into 10 chapters, each focusing on a particular type of dough, each one opens with a detailed step-by step technique spread with tips on perfect results.
There are chapters on shortcrust, puff, brioche, croissant, choux and filo amongst others and each chapter has both savoury and sweet recipes using the basic dough with plenty of tops for perfect results.
There are 100 recipes ranging from classics such as Quiche Lorraine, Classic Pizza, Fillet of Beef in a Brioche Crust, AppleTart, Pecan Pie, to contemporary approaches to canapes, seafood pastries and filo croustades. Classic recipes are given a modern twist while original recipes boast new combinations of flavours or a lighter, simpler style of cooking.
Those who choose to buy their pastry rather than make it can still enjoy the recipes.
'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.