BakeWise

BakeWise Author Shirley O. Corriher
ISBN-10 1416560831
Release 2008-10-28
Pages 544
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For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.



100 Opinions You Can Trust on Bakewise

100 Opinions You Can Trust on Bakewise Author Michael Carter
ISBN-10 5458858549
Release 2013-04
Pages 46
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In this book, we have hand-picked the most sophisticated, unanticipated, absorbing (if not at times crackpot!), original and musing book reviews of "BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes." Don't say we didn't warn you: these reviews are known to shock with their unconventionality or intimacy. Some may be startled by their biting sincerity; others may be spellbound by their unbridled flights of fantasy. Don't buy this book if: 1. You don't have nerves of steel. 2. You expect to get pregnant in the next five minutes. 3. You've heard it all.



Cookies to Die For

Cookies to Die For Author Bev Shaffer
ISBN-10 1589806107
Release 2009-01-01
Pages 288
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Award-winning author of "Brownies to Die For!", Bev Shaffer dishes up another delicious cookbook, this time perfecting the art of the cookie. From cookie basics and troubleshooting to adventures into the flavorful world of Almond Toffee Crunch Cookies, Chocolate Chocolate Cookies with Chocolate, and Cranberry White Chocolate Blondies, Shaffer assembles a treasure trove of recipes that celebrate her lifelong love of baking. Her detailed instructions and fun-loving style are guaranteed to make every cinnamon-sugar-topped anise crisp and honey gold macaroon a cooking experience to die for!



Die letzten Geheimnisse der Kochkunst

Die letzten Geheimnisse der Kochkunst Author Peter Barham
ISBN-10 3642624669
Release 2014-08-23
Pages 363
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Kennen Sie neben süß, sauer, bitter und salzig die fünfte Geschmacksrichtung? Möchten Sie verstehen, warum Ihnen Soufflées immer wieder zusammenfallen oder lernen, wie Sie einen ganzen Truthahn optimal braten? Gehören Sie zu den 40% Männern oder 25% Frauen, die Trüffel nicht riechen können? Diese und viele andere Fragen aus der Welt der Kochkunst beantwortet Peter Barham, in dem er das Kochen als experimentelle Wissenschaft betrachtet. Beim Zubereiten von Lebensmitteln und beim Kochen laufen viele Prozesse ab, die sich naturwissenschaftlich gut beschreiben lassen. Das Verständnis der Chemie und Physik des Kochens wird unausweichlich dazu führen, dass sich auch Ihre eigenen Kochkünste wesentlich verbessern. Für jedermann leicht verständlich und unterhaltsam, aber ohne wichtige Details auszulassen, erklärt Ihnen der Autor, warum bestimmte Rezepte gut funktionieren und – viel wichtiger – warum andere ständig misslingen. Auf diese Weise werden Schritt für Schritt die Geheimnisse der guten Kochkunst entschleiert und Sie lernen interessante Rezepte und die dahinter liegenden physikalischen und chemischen Prozesse kennen. Zusätzlich beschreibt der Autor interessante Küchenexperimente für die ganze Familie.



Public Library Core Collection

Public Library Core Collection Author John Greenfieldt
ISBN-10 0824210948
Release 2008
Pages 1856
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Public Library Core Collection has been writing in one form or another for most of life. You can find so many inspiration from Public Library Core Collection also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Public Library Core Collection book for free.



On Food and Cooking das Standardwerk der K chenwissenschaft

On Food and Cooking   das Standardwerk der K  chenwissenschaft Author Harold McGee
ISBN-10 387515083X
Release 2013
Pages 994
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On Food and Cooking das Standardwerk der K chenwissenschaft has been writing in one form or another for most of life. You can find so many inspiration from On Food and Cooking das Standardwerk der K chenwissenschaft also informative, and entertaining. Click DOWNLOAD or Read Online button to get full On Food and Cooking das Standardwerk der K chenwissenschaft book for free.



Salt Fat Acid Heat

Salt  Fat  Acid  Heat Author Samin Nosrat
ISBN-10 9781476753850
Release 2017-04-25
Pages 480
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New York Times Bestseller A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements—Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food—and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin’s own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan.



Le Livre Blanc

Le Livre Blanc Author Anne-Sophie Pic
ISBN-10 3875150880
Release 2014-02
Pages 228
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Le Livre Blanc has been writing in one form or another for most of life. You can find so many inspiration from Le Livre Blanc also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Le Livre Blanc book for free.



Die verborgene Wirklichkeit

Die verborgene Wirklichkeit Author Brian Greene
ISBN-10 9783641082079
Release 2012-03-12
Pages 448
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Wir sind nicht allein! - Brian Greene über unsere Doppelgänger im All In seinem neuen Buch macht sich Physiker und Bestsellerautor Brian Greene auf die Suche nach der »verborgenen Wirklichkeit« im Universum. Er zeigt, warum vieles dafür spricht, dass wir in den Weiten des Kosmos nicht allein sind, und er beschreibt, welchen Parallelwelten die Astrophysiker auf der Spur sind. Wie keinem Zweiten gelingt es ihm dabei, physikalische Spitzenforschung mit hohem Unterhaltungswert zu verbinden.



Congressional Serial Set

Congressional Serial Set Author
ISBN-10 STANFORD:36105005965574
Release 1986
Pages
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Congressional Serial Set has been writing in one form or another for most of life. You can find so many inspiration from Congressional Serial Set also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Congressional Serial Set book for free.



Departments of Labor Health and Human Services Education and related agencies appropriations for fiscal year 1986

Departments of Labor  Health and Human Services  Education  and related agencies appropriations for fiscal year 1986 Author United States. Congress. Senate. Committee on Appropriations. Subcommittee on Departments of Labor, Health and Human Services, Education, and Related Agencies
ISBN-10 LOC:00171237750
Release 1986
Pages
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Departments of Labor Health and Human Services Education and related agencies appropriations for fiscal year 1986 has been writing in one form or another for most of life. You can find so many inspiration from Departments of Labor Health and Human Services Education and related agencies appropriations for fiscal year 1986 also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Departments of Labor Health and Human Services Education and related agencies appropriations for fiscal year 1986 book for free.



Cakes to Die For

Cakes to Die For Author Bev Shaffer
ISBN-10 9781589806917
Release 2010
Pages 288
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This tasted-and-tested collection spans the cake spectrum. The recipes include everything from classics to more adventurous suggestions.



Foreign Assistance and Related Programs Appropriations for 1988

Foreign Assistance and Related Programs Appropriations for 1988 Author
ISBN-10 LOC:00002526724
Release 1987
Pages
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Foreign Assistance and Related Programs Appropriations for 1988 has been writing in one form or another for most of life. You can find so many inspiration from Foreign Assistance and Related Programs Appropriations for 1988 also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Foreign Assistance and Related Programs Appropriations for 1988 book for free.



An economic analysis of improvement alternatives to the St Lawrence Seaway system

An economic analysis of improvement alternatives to the St  Lawrence Seaway system Author
ISBN-10 NWU:35556031443864
Release 1969
Pages
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An economic analysis of improvement alternatives to the St Lawrence Seaway system has been writing in one form or another for most of life. You can find so many inspiration from An economic analysis of improvement alternatives to the St Lawrence Seaway system also informative, and entertaining. Click DOWNLOAD or Read Online button to get full An economic analysis of improvement alternatives to the St Lawrence Seaway system book for free.



Rise to the Occasion

Rise to the Occasion Author Hedda Gioia Dowd
ISBN-10 1589808568
Release 2010-12-07
Pages 192
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The owners of Rise No. 1 restaurant share their take on cooking and entertaining in this beautifully photographed book. Recipes for souffl‚s, salads, soups, seafoods, tarts, and more illustrate their dedication to food and tradition. Anecdotes and ideas for entertaining round out this charming volume.



Modernist Cuisine at Home

Modernist Cuisine at Home Author Nathan Myhrvold
ISBN-10 3836546485
Release 2013
Pages 676
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Modernist Cuisine at Home has been writing in one form or another for most of life. You can find so many inspiration from Modernist Cuisine at Home also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Modernist Cuisine at Home book for free.



American Cookery

American Cookery Author
ISBN-10 HARVARD:32044083801928
Release 1919
Pages
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American Cookery has been writing in one form or another for most of life. You can find so many inspiration from American Cookery also informative, and entertaining. Click DOWNLOAD or Read Online button to get full American Cookery book for free.