Kategoria BISAC: Cooking >> Reference

The foodie's ultimate herbal encyclopedia

Created as the ideal reference for anyone with a serious interest in cooking with herbs, spices, or related plant materials, The Herbalist in the Kitchen is truly encyclopedic in scope. It provides complete information about the uses, botany, toxicity, and flavor chemistry of herbs, as well as a listing for nearly every name that an ingredient is known by around the world.

Even including herbs and spices not yet seen in the United States (but likely to be featured in recipes for adventurous cooks soon), The...

Everything you really need to know about buying, cooking, and storing food is here in one easy-to-use volume. Packed with essential information for both the experienced and the beginning cook, this is a kitchen encyclopedia to keep handy when you need fast, accurate answers to your food questions.

A complete compendium of:
- Common Cookbook Terms & Abbreviations
- Ingredient Substitutions
- Temperatures and Cooking...

The Chef's Book of Formulas, Yields, and Sizes is a powerful tool for controlling food costs in any foodservice operation. Now in an updated third edition, this encyclopedic reference is packed with helpful, practical information, including kitchen yields for more than 2,000 ingredients listed by food groups, sample purchase quantities, suggested serving sizes, tips and tricks for working with various ingredients, and other helpful tools for getting the most out of any size budget.

This Third Edition...

Join author Vince Staten on his humorous and revealing journey through the secret life of our favorite supermarket items, as he uncovers the hidden histories and fascinating...

In a light, anecdotal, but highly informative style, seasoned cooking writers reveal the unexpected and always practical science of the kitchen. Covered are such subjects as the amazing alchemy of granules and powders, the astonishing egg, the effects on food of different cooking methods, the biology and psychology of flavor, the remarkable chemistry of doughs, spices, and much, much more. Amusing anecdotes, sidebars and illustrations en-liven the text. Throughout, there are "cook's queries," quick tips, and even recipes that will delight anyone interested in becoming a more knowledgable...

A basic book that addresses more than five
hundred common cooking problems, The Cook's Problem Solver is
organized to help chefs find solutions to cooking problems quickly and easily.
Learn simple tricks to avoid dry biscuits, thin custards, soggy cakes, sticky
rice, wilted lettuce, and curdled cream soups. Breads, cakes, and puddings will
come out right every time whether they're made in a conventional or microwave
oven.
Advice is given on how to follow recipes, including the correct way to
measure both dry and wet ingredients. Steaming, broiling,...