[PDF] Modernist Cuisine at Home

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Modernist Cuisine at Home Product Detail:

  • Publisher : Unknown
  • Release : 22 May 2022
  • ISBN : 0982761015
  • Page : 456 pages
  • Rating : 4.5/5 from 103 voters

Modernist Cuisine at Home Book Summary/Review:

Presents an overview of the techniques of modern gastronomy, revealing science-inspired techniques for preparing food, and offers step-by-step instructions for four hundred recipes.


Modernist Cuisine at Home

Modernist Cuisine at Home
  • Author : Maxime Bilet
  • Publisher : Unknown
  • Release Date : 2012
  • ISBN : 0982761015
GET THIS BOOKModernist Cuisine at Home

Presents an overview of the techniques of modern gastronomy, revealing science-inspired techniques for preparing food, and offers step-by-step instructions for four hundred recipes.

The Food and Drink of Seattle

The Food and Drink of Seattle
  • Author : Judith Dern
  • Publisher : Rowman & Littlefield
  • Release Date : 2018-08-10
  • ISBN : 9781442259775
GET THIS BOOKThe Food and Drink of Seattle

Exploring Seattle’s food history reveals a culinary legacy both distinctive and bountiful. The region’s food traditions include numerous indigenous edibles ranging from wild salmon to foraged mushrooms. Covering the history, culture, and cuisine of Seattle, Judith Dern takes readers on an in-depth culinary tour of this flourishing and fascinating Pacific Northwest city.

The Uncertainty Mindset

The Uncertainty Mindset
  • Author : Vaughn Tan
  • Publisher : Columbia University Press
  • Release Date : 2020-07-28
  • ISBN : 9780231551878
GET THIS BOOKThe Uncertainty Mindset

Innovation is how businesses stay ahead of the competition and adapt to market conditions that change in unpredictable and uncertain ways. In the first decade of the twenty-first century, high-end cuisine underwent a profound transformation. Once an industry that prioritized consistency and reliability, it turned into one where constant change was a competitive necessity. A top restaurant’s reputation and success have become so closely bound up with its ability to innovate that a new organizational form, the culinary research


  • Author : Maryann Tebben
  • Publisher : Reaktion Books
  • Release Date : 2014-09-15
  • ISBN : 9781780234137

Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits. Tebben begins in fifth-century China with its many fermented

Reference Sources for Small and Medium-sized Libraries, Eighth Edition

Reference Sources for Small and Medium-sized Libraries, Eighth Edition
  • Author : Jack O'Gorman
  • Publisher : American Library Association
  • Release Date : 2014-02-25
  • ISBN : 9780838912126
GET THIS BOOKReference Sources for Small and Medium-sized Libraries, Eighth Edition

Focusing on new reference sources published since 2008 and reference titles that have retained their relevance, this new edition brings O’Gorman’s complete and authoritative guide to the best reference sources for small and medium-sized academic and public libraries fully up to date. About 40 percent of the content is new to this edition. Containing sources selected and annotated by a team of public and academic librarians, the works included have been chosen for value and expertise in specific subject areas.

Unique Eats and Eateries of Seattle

Unique Eats and Eateries of Seattle
  • Author : Jake Uitti
  • Publisher : Reedy Press LLC
  • Release Date : 2018-09-15
  • ISBN : 9781681061818
GET THIS BOOKUnique Eats and Eateries of Seattle

When you think about restaurants in Seattle, a few notable options immediately come to mind. Many will think of smoked salmon and fresh seafood, others might think of the great Thai, Japanese, Vietnamese and Chinese influences in the city. And all those folks would be right! But delving deeper into the culinary catacombs of Seattle, one discovers amazing deep dish pizza, giant sloppy (and delicious) burgers, textbook fried chicken, tantalizing biscuits and even the Seattle hot dog made with grilled

The Everything Guide to Cooking Sous Vide

The Everything Guide to Cooking Sous Vide
  • Author : Steve Cylka
  • Publisher : Simon and Schuster
  • Release Date : 2015-05-08
  • ISBN : 9781440588372
GET THIS BOOKThe Everything Guide to Cooking Sous Vide

Try cooking under pressure! Crisp, vibrant vegetables. Meltingly tender meats. Soft poached eggs. Creating a perfectly cooked meal is easy when using the sous vide method. Sous vide means cooking "under vacuum," literally in a vacuum-sealed bag in a temperature-controlled water bath. When cooking foods under careful temperature control, you get incredible results--no overdrying, no burning, no undercooking, and no mess! Complete with 150 mouthwatering sous vide recipes including: Eggs Florentine Honey Garlic Chicken Wings Flank Steak, Apricot, and Brie Bites

The Magazine: The Complete Archives

The Magazine: The Complete Archives
  • Author : Glenn Fleishman
  • Publisher : Aperiodical LLC
  • Release Date : 2015-08-12
  • ISBN : 9780991439935
GET THIS BOOKThe Magazine: The Complete Archives

This ebook collects the nearly 300 stories that first appeared in The Magazine, an independent biweekly periodical for narrative non-fiction. It covers researchers "crying wolf," learning to emulate animal sounds; DIY medical gear, making prosthetics and other tools available more cheaply and to the developing world; a fever in Japan that leads to a new friendship; saving seeds to save the past; the plan to build a giant Lava Lamp in eastern Oregon; Portland's unicycle-riding, Darth Vader mask-wearing, flaming bagpipe player;

The Innovator's Path

The Innovator's Path
  • Author : Madge M. Meyer
  • Publisher : John Wiley & Sons
  • Release Date : 2013-08-07
  • ISBN : 9781118569856
GET THIS BOOKThe Innovator's Path

A guide to creating and sustaining a culture of innovationfocused on business value The Innovator’s Path introduces business readers tothought leader Madge M. Meyer’s unique, cross-culturalperspective on corporate innovation. The book presents eightessential disciplines (Listen, Lead, Position, Promote, Connect,Commit, Execute, and Evolve) that pave the way for individuals,teams, and organizations to continually innovate in ways thatcreate new business value. The author overturns existingassumptions about inspiring and managing innovation, while offeringnew insights and practical advice for aspiring

No Experience Necessary

No Experience Necessary
  • Author : Norman Van Aken
  • Publisher : Taylor Trade Publishing
  • Release Date : 2013-12-07
  • ISBN : 9781589799158
GET THIS BOOKNo Experience Necessary

No Experience Necessary is Chef Norman Van Aken’s joyride of a memoir. In it he spans twenty-plus years and nearly as many jobs—including the fateful job advertisement in the local paper for a short-order cook with “no experience necessary.” Long considered a culinary renegade and a pioneering chef, Van Aken is an American original who chopped and charred, sweated and seared his way to cooking stardom with no formal training, but with extra helpings of energy, creativity, and

Word of Mouth

Word of Mouth
  • Author : Priscilla Parkhurst Ferguson
  • Publisher : Univ of California Press
  • Release Date : 2014-07-07
  • ISBN : 9780520273924
GET THIS BOOKWord of Mouth

Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume

1,000 Foods To Eat Before You Die

1,000 Foods To Eat Before You Die
  • Author : Mimi Sheraton
  • Publisher : Workman Publishing
  • Release Date : 2015-01-13
  • ISBN : 9780761141686
GET THIS BOOK1,000 Foods To Eat Before You Die

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for

Free to Make

Free to Make
  • Author : Dale Dougherty
  • Publisher : North Atlantic Books
  • Release Date : 2016-09-27
  • ISBN : 9781623170752

Dale Dougherty, creator of MAKE: magazine and the Maker Faire, provides a guided tour of the international phenomenon known as the Maker Movement, a social revolution that is changing what gets made, how it’s made, where it’s made, and who makes it. Free to Make is a call to join what Dougherty calls the “renaissance of making,” an invitation to see ourselves as creators and shapers of the world around us. As the internet thrives and world-changing technologies—

Introduction to the Chemistry of Food

Introduction to the Chemistry of Food
  • Author : Michael Zeece
  • Publisher : Academic Press
  • Release Date : 2020-01-30
  • ISBN : 9780128117262
GET THIS BOOKIntroduction to the Chemistry of Food

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter

Chemistry in Your Kitchen

Chemistry in Your Kitchen
  • Author : Matthew Hartings
  • Publisher : Royal Society of Chemistry
  • Release Date : 2020-08-28
  • ISBN : 9781839162930
GET THIS BOOKChemistry in Your Kitchen

Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from