Creative Quantity Cooking
Author | : Nell J. McCormack |
Publisher | : Jones & Bartlett Learning |
Total Pages | : 412 |
Release | : 1989 |
Genre | : Business & Economics |
ISBN | : 9780834200586 |
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Author | : Nell J. McCormack |
Publisher | : Jones & Bartlett Learning |
Total Pages | : 412 |
Release | : 1989 |
Genre | : Business & Economics |
ISBN | : 9780834200586 |
Author | : Jill Patrice Bond |
Publisher | : Heart & Home Publishing |
Total Pages | : 446 |
Release | : 2012-11-04 |
Genre | : |
ISBN | : 9780984181629 |
Author | : Lenore Richards |
Publisher | : |
Total Pages | : 220 |
Release | : 1922 |
Genre | : Caterers and catering |
ISBN | : |
Author | : Taylor University (Upland, Ind.) |
Publisher | : |
Total Pages | : 134 |
Release | : 1921 |
Genre | : Universities and colleges |
ISBN | : |
Author | : Simon Quellen Field |
Publisher | : Chicago Review Press |
Total Pages | : 258 |
Release | : 2011-11-01 |
Genre | : Cooking |
ISBN | : 1569769605 |
When you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator
Author | : Patricia Wells |
Publisher | : Workman Publishing Company |
Total Pages | : 304 |
Release | : 2017-10-10 |
Genre | : Cooking |
ISBN | : 0761185127 |
Bistro is warm. Bistro is family. Bistro is simple, hearty, generous cuisine-robust soups and country omelets, wine-scented stews and bubbling gratins, and desserts from a grandmother's kitchen. Researched and written by Patricia Wells, author of The Food Lover's Guide to Paris and The Food Lover's Guide to France, together with over 220,000 copies in print, here is a celebration of the no-nonsense, inexpensive, soul-satisfying cuisine of the neighborhood restaurants of France. BISTRO COOKING contains over 200 scrumptious bistro recipes made lighter and quicker for the way we cook today. Warm Poached Sausage with Potato Salad. Benoit's Mussel Soup. Guy Savoy's Fall Leg of Lamb. Beef Stew with Wild Mushrooms and Orange, Chicken Basquaise, Pasta with Lemon, Ham, and Black Olives, L'Ami Louis' Potato Cake, Provencal Roast Tomatoes, Pears in Red Wine, and Golden Cream and Apple Tart. Throughout, lively notes and sidebars capture the world of bistro owners in the kitchen, les grands chefs, and more. Selection of the Book-of-the-Month Club. Winner of the 1989 IACP Seagram Food and Beverage Award. Over 166,000 copies in print.
Author | : Darrell Miles |
Publisher | : |
Total Pages | : 56 |
Release | : 1976-01 |
Genre | : Cooking |
ISBN | : 9780486233185 |
77 tested recipes for 20 or more guests with conversion formula for more than 25: corn chowder, cream of potato soup, macaroni salad, carrot salad, fried chicken, baked fish, Mexicana spareribs, scalloped sweet potatos & apples, apple crisp, brownies, pecan pie, cherry crumb pie, etc.