Description : Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Description : The Oxford Symposium on Food and Cookery has been held annually since 1981. This volume of more than 40 essays presented in 1996 includes pieces on food suitable for travelling, food written about by travel writers and travellers, and food that has itself travelled from its place of origin. The topics range from the domestication of western food in Japan, cooking on board ship in the 17th and 18th centuries, the transmission of the Arabic culinary tradition to medieval England, the influence of travel writers on modern Australian cooking, and the travels of the peanut.
Description : The Oxford Symposium on Food on Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic. Forty seven papers are contributed by authors from Britain and abroad including the food writers Caroline Conran, Fuchsia Dunlop, William Rubel and Colleen Taylor Sen; food historians and academics including Ursula Heinzelmann, Sharon Hudgins, Bruce Kraig, Valery Mars, Charles Perry and Susan Weingarten. The subjects range extremely widely from the food of medieval English and Spanish jews; wild boar in Europe; the identity of liquamen and other Roman sauces; the production of vinegar in the Philippines; the nature of Indian restaurant food; and food in 19th century Amsterdam.
Description : The Kenyan traditional foods is a reflection of the culture and lifestyles of the different tribes of Kenya. Most food are simple and inexpensive to make. Staple food consists mainly of ugali, maize and beans, beef, roasted lamb, pilau, potatoes and rice, among others. This ebook is a collection of over 60 simple and delicious recipes from Kenya.
Description : The Dictionary of Food is the indispensable companion for everyone who loves reading about food, or cooking it. We live in a globalised world, and our tastes in food have widened dramatically in recent years. The Dictionary of Food reflects this huge cultural shift. With concise descriptions of dishes, ingredients, equipment, and techniques, it brings the world's cuisines, familiar and less familiar, within our grasp. '... so interesting that it only stayed on my desk very briefly before it was taken away... invaluable in anyone's kitchen and particularly useful for professional chefs.' - Caroline Waldegrave, Leiths School of Food and Wine
Description : Answers questions about cooking utensils and techniques, the taste of foods, and the chemistry involved in cooking and preserving foods.
Description : Food has gotten complicated in the twenty-first century. Choosing our food is no longer about fruits, vegetables, grains and other such obvious ingredients. We now have to contend with calories (of two kinds no less – empty and non-empty), fat and protein content (protein also being of two kinds – protein from plants as opposed to protein from animals), confusing nutrition labels, and precise serving quantities. Added to this is the unruly flood of books, TV shows and nutrition experts proffering advice on the best kind of diet for you – Paleo diet, Vegan diet, Detox diet and so on so forth. This book is not meant to contribute much to that flood. Which is why it’s just 33 pages (with a lot of pictures, so you don’t have to do too much reading). There are tips and guidelines and a few nutritional facts, but the real essence of the book is epitomized by the title itself – Food Body. As Sadhguru says, “Food is about the body… To eat intelligently means to understand and supply the kind of fuel the body is designed for so that it can function at its best.” Food Body is a first step for you to tune into your body and figure out for yourself what suits you best. It opens up the opportunity to experience the true joy of eating, and the possibility for our food to be something more than just a means of physical sustenance. Interspersed with Sadhguru’s wisdom, the book looks at the kind of foods that the body is most comfortable with and explores the most appropriate ways of consuming such foods. It also touches on the latest research which reveals some shocking truths about foods we commonly consume. Look out for the “Did You Know?” and “Keep in Mind” sections which offer tips and interesting facts about food and ingredients, and be sure to try out the simple recipes at the end.
Description : This book provides students with the best teaching programme for NVQ Catering and Hospitality in food preparation and cooking. Building on the proven success of the previous edition, it details the cookery units involved