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The French Chef Handbook

The French Chef Handbook
Author: Michel Maincent-Morel
Publisher: Abrams
Total Pages: 4377
Release: 2020-12-08
Genre: Cooking
ISBN:

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The book that revolutionized the learning of cooking by offering solid techniques to beginners—a bestseller in the French chef community, now in English! The acclaimed La Cuisine de Référence is now available in its international English version: The French Chef Handbook. Own the keys of French culinary technique! This book is a study trip to France without the plane ticket. This bestseller, which has already supported over 800,000 professional chefs, can now be adopted by English speakers. Get ready to access the next cooking level with the complete content of 500 techniques, 1,000 recipes worksheets, more than 3,000 photos and a wide panel of 118 videos accessible by QR codes or URL to facilitate understanding. The French Chef Handbook / La Cuisine de Référence is a must have!


The Food Traveler's Handbook

The Food Traveler's Handbook
Author: Jodi Ettenberg
Publisher: Jodi Ettenberg
Total Pages: 131
Release: 2012-09
Genre: Cooking
ISBN: 0987706160

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Part of the Traveler's Handbook series, The Food Traveler's Handbook provides a compelling argument for why it is important to use food as a lens through which you see the world. Using this handbook as a guide, you will learn how to eat safely in developing countries, source cheap but delicious streetside meals and discover how to make food a tool for understanding a new place and connecting to its local culture.


The Culinary Handbook ...

The Culinary Handbook ...
Author: Charles Fellows
Publisher:
Total Pages: 200
Release: 1904
Genre: Cooking
ISBN:

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The Culinary Handbook

The Culinary Handbook
Author: Charles Fellows
Publisher:
Total Pages: 186
Release: 193?
Genre: Cooking
ISBN:

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Handbook of Molecular Gastronomy

Handbook of Molecular Gastronomy
Author: Christophe Lavelle
Publisher: CRC Press
Total Pages: 1857
Release: 2021-06-08
Genre: Health & Fitness
ISBN: 0429528442

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Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.


A Handbook of Anglo-Saxon Food

A Handbook of Anglo-Saxon Food
Author: Ann Hagen
Publisher:
Total Pages: 202
Release: 1992
Genre: Cooking
ISBN:

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For the first time information from various sources has been brought together in order to build up a picture of how food was grown, conserved, prepared and eaten during the period from the beginning of the 5th century to the 11th century. No specialist knowledge of the Anglo-Saxon period or language is needed, and many people will find it fascinating for the views it gives of an important aspect of Anglo-Saxon life and culture. In addition to Anglo-Saxon England the Celtic west of Britain is also covered.


Culinary Handbook

Culinary Handbook
Author: Charles Fellows
Publisher:
Total Pages:
Release: 2019
Genre:
ISBN: 9780243665969

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The Culinary Handbook

The Culinary Handbook
Author: Charles Fellows
Publisher:
Total Pages: 198
Release: 2015-06-29
Genre: Literary Collections
ISBN: 9781330481998

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Excerpt from The Culinary Handbook: The Most Complete and Serviceable Reference Book to Things Culinary Ever Published This book has been prepared with the aim of gathering into a single volume the largest practicable collection of every day recipes suited to the catering fraternity in the English language, making it as nearly as possible the choicest and most complete work of its kind. The name which is given it indicates the principle upon which the book has been made: namely, that it might serve as a book of reference; as a comprehensive exhibit of the growth, and condition of the requirements of the traveling public. The work is not a cook book, and does not pretend to teach cookery, yet to those that have already received the fundamental ideas of cookery, it will be found to be the best theoretical teacher obtainable, as it clearly shows what the combinations of the dishes are and what they look like, and how they should be served. Necessarily limited in extent, it yet contains more practical matter than any similar publication, presenting over four thousand selections. It is believed that of the culinary writers for the catering profession acknowledged by the intelligent and cultivated to be great, none, whether Foreign or American have heretofore written the dishes in plain English without the foreign affectation of "A L A," an affectation when appearing on the Bill of Fare causing the guest to expect much, and disappointing him by receiving little. The dusty road traveled so much by other writers in making their books contain five times as many pages as are necessary has been avoided, and we hope that one of the special merits of this volume is its brevity. With these brief explanations, The Culinary Handbook is placed before the catering fraternity, with the hope that it will be deemed worthy of its title. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.


Food Stylist's Handbook

Food Stylist's Handbook
Author: Denise Vivaldo
Publisher: Gibbs Smith
Total Pages: 266
Release: 2010
Genre: Cooking
ISBN: 1423614925

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Acclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit a food and more the work of an artisan. Learn how to create ice cream that doesn't melt under the hot camera lights, build stacks of lighter-than-air pancakes, grill a thick steak to perfection with a charcoal starter and more.


Handbook of Food Processing

Handbook of Food Processing
Author: Theodoros Varzakas
Publisher: CRC Press
Total Pages: 679
Release: 2015-10-22
Genre: Technology & Engineering
ISBN: 1498721788

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Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing rele