Kategoria BISAC: Cooking >> Methods - General

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals milk, starters, coagulants, and salt and transform them into complex edibles.
"Artisan Cheese Making at Home" is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making...

-Stir-fry ramen with peppers and shrimp for a delicious noodle bowl
-Bake layers of uncooked ramen and spinach smothered in pasta sauce for a hearty lasagne
-Steam noodles and salmon in parchment packets for a dish that will impress any guest

It's that quick and easy With just a few simple tricks, Ramen to the Rescue transforms the classic, can't-fail pack of noodles into over 100 amazing, palate-pleasing dishes, like:

-Bacon, Egg and Ramen Scramble
-Minestrone Soup
-Black Bean and...

In his more than sixty years as a chef, Jacques Pepin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.

Now, in a book that celebrates his life in food, the world's most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They...

The Complete Photo Guide to Candy Making is your go-to handbook for all things confectionery. From the author that brought you The Complete Photo Guide to Cake Decorating and The Complete Photo Guide to Cookie Decorating, this book shows you how to make the perfect candies, chocolates, chews, and caramels. For each technique, there is an overview of the tools and materials used and complete instructions with photos. This book is organized in a way that provides easy access to information with step-by-step directions and 650 full-color photos to clear up absolutely any...

In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how...

The answer: chemistry and physics. With his trademark eloquence and wit, Herve This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herve This breaks food down to its molecular components and matches them to...