Modernist Cuisine at Home by Maxime Bilet

Modernist Cuisine At Home
  • Author : Maxime Bilet
  • Publisher :
  • Release Date : 2012
  • Categories : Cooking
  • ISBN : 0982761015
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"This book focuses on cooking equipment, techniques, and recipes"--P. xvii.

Health Care Administration by Lawrence F. Wolper

Health Care Administration
  • Author : Lawrence F. Wolper
  • Publisher : Jones & Bartlett Learning
  • Release Date : 2010-04-12
  • Categories : Health & Fitness
  • ISBN : 9780763757915
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Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.

Modernist Cuisine at Home by Maxime Bilet

Modernist Cuisine At Home
  • Author : Maxime Bilet
  • Publisher :
  • Release Date : 2012-10
  • Categories : Cooking
  • ISBN : 0982761015
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"This book focuses on cooking equipment, techniques, and recipes"--P. xvii.

The Photography of Modernist Cuisine by Nathan Myhrvold

The Photography Of Modernist Cuisine
  • Author : Nathan Myhrvold
  • Publisher :
  • Release Date : 2013
  • Categories : Cooking
  • ISBN : 0982761023
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The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

Modernist Cuisine Stainless Steel Slipcase by Nathan Myhrvold

Modernist Cuisine Stainless Steel Slipcase
  • Author : Nathan Myhrvold
  • Publisher :
  • Release Date : 2017-11-07
  • Categories :
  • ISBN : 0999292900
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Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).

How to Cook Without a Book by Pam Anderson

How To Cook Without A Book
  • Author : Pam Anderson
  • Publisher : Clarkson Potter
  • Release Date : 2000
  • Categories : Cooking
  • ISBN : 9780767902793
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Recalling an earlier era when cooks relied on sight, touch, and taste rather than cookbooks, the author encourages readers to rediscover the lost art of preparing food and use their imagination in the kitchen. $25,000 ad/promo.

Modernist Cooking Made Easy Getting Started by Jason Logsdon

Modernist Cooking Made Easy  Getting Started
  • Author : Jason Logsdon
  • Publisher : Createspace Independent Pub
  • Release Date : 2012
  • Categories : Cooking
  • ISBN : 1481063316
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Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!

Sous Vide for Everybody by America's Test Kitchen

Sous Vide For Everybody
  • Author : America's Test Kitchen
  • Publisher : America's Test Kitchen
  • Release Date : 2018-09-25
  • Categories : Cooking
  • ISBN : 9781945256509
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Sous Vide for Everybody is an approachable cookbook that demystifies sous vide cooking and demonstrates how it can make your life easier, while also giving you the tools to try exciting new dishes. Originally from the French for "under vacuum" because it often involves sealing food in plastic, sous vide allows you to cook food gently in an automatic water bath to the perfect temperature. That may sound intimidating, but the technique has trickled down from experimental fine-dining restaurant kitchens to the home kitchen precisely because it's an easy, convenient, and hands-off way to cook. Sous vide not only makes traditional cooking easier and more foolproof, it often can help to make food taste better, taking away all the guesswork and giving you back some free time. In this cookbook, you will find recipes that teach you how to cook sous vide, starting with basics like the perfect steak or soft-cooked egg. You will also find recipes that expand your knowledge and creativity in the kitchen using sous vide, from a holiday-worthy chuck roast that tastes like a prime rib at a fraction of the cost to eggs Benedict to fruit-on-the-bottom yogurt cups.

The Cook s Illustrated Cookbook by Cook's Illustrated

The Cook S Illustrated Cookbook
  • Author : Cook's Illustrated
  • Publisher : America's Test Kitchen
  • Release Date : 2011-10-01
  • Categories : Cooking
  • ISBN : 9781936493135
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The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerni

The Sorcerer s Apprentices by Lisa Abend

The Sorcerer S Apprentices
  • Author : Lisa Abend
  • Publisher : Simon and Schuster
  • Release Date : 2011-04-14
  • Categories : Cooking
  • ISBN : 9780857201577
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It was, arguably, the most famous restaurant in the world and perhaps one of the most significant and influential ever: the legendary 'el Bulli' in Catalonia, which closed in 2011, attained a near-mythic reputation for culinary wizardry. But what actually went on behind the scenes? What was the daily reality of life in the world's greatest kitchen? The Sorcerer's Apprenticestells first-hand the story of a young chef enrolled in the restaurant's legendary training course. It shows her struggle to adapt, how she and the other apprentices learned to push themselves and the limits of their abilities, how they adjusted to a style of cooking that was creative in the extreme and how they dealt with the pressures of performing at the highest level night after night. In past years stagiares have clashed with the severe demeanour of Oriol Castro, the restaurant's chef de cuisine; others have gone on to work at the restaurant. One was sent home each year, unable to fit into the high-wire act that is the el Bulli kitchen. Complicating things even more, the stagiares lived together in shared apartments, so the events and emotions of their personal lives bled more than usual into the professional. The Sorcerer's Apprenticestells these smaller, more human stories as well. At its heart, The Sorcerer's Apprenticesis a quest: it tells the tale of a handful of aspiring young people who submitted themselves to a grueling challenge in order to be made better by it. It also offers an unprecedented, behind-the-scenes look at the most famous restaurant in the world, through the lens of those who, ultimately, made it work.

Heston Blumenthal at Home by Heston Blumenthal

Heston Blumenthal At Home
  • Author : Heston Blumenthal
  • Publisher :
  • Release Date : 2014-04-01
  • Categories : Cooking
  • ISBN : 1408832755
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Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, changes all that with this radical book. With meticulous precision, he explains what the most effective techniques are and why they work. Heston's instructions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach to 1) Stocks 2) Soups 3) Starters 4) Salads 5) Meat 6) Fish 7) Sous-vide 8) Pasta and grains 9) Cheese 10) Sides and condiments 11) Ices 12) Desserts and sweets 13) Biscuits, snacks and drinks. Recipes include Green bean and radish salad; Prawn cocktail; Roast chicken; Shepherd's pie; Sea bass with vanilla butter; Liquorice poached salmon; Carbonara; The ultimate cheese toastie; Strawberry sundae; Liquid centre chocolate pudding and Raspberry sherbert. And, of course, Heston's famous Triple-cooked chips. Heston Blumenthal at Home will change the way you think about cooking forever - prepare for a culinary revolution!

Fire and Ice by Darra Goldstein

Fire And Ice
  • Author : Darra Goldstein
  • Publisher :
  • Release Date : 2015
  • Categories : Cooking, Scandinavian
  • ISBN : 9781607746102
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"In this evocative, fully illustrated cookbook, Darra Goldstein explores the cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. Lushly photographic and rich in cultural scope, Fire and Ice features 150 aspirational and achievable recipes that introduce home cooks to the glorious flavors of Nordic cooking."

Hot Thai Kitchen by Pailin Chongchitnant

Hot Thai Kitchen
  • Author : Pailin Chongchitnant
  • Publisher : Appetite by Random House
  • Release Date : 2016-03-08
  • Categories : Cooking
  • ISBN : 9780147529923
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The definitive Thai cookbook from a YouTube star! Growing up in Thailand, Pailin Chongchitnant spent her childhood with the kitchen as her playground. From a young age, she would linger by the stove, taking in the sight of snowy white coconut being shredded, the smell of lemongrass-infused soups, and the sound of the pestle pounding against the granite mortar. Years later, as a Cordon Bleu–educated chef in San Francisco, Pailin vividly remembered the culinary experiences of her youth. And so, on YouTube, Hot Thai Kitchen was born. Combining her love of teaching with her devotion to Thai food, Pailin immediately connected with thousands of fans who wanted a friend and educator. In this much-anticipated cookbook, Pailin brings her signature warmth and impressive technique to Thai food lovers everywhere. She begins by taking readers on a beautifully photographed trip to Thailand to explore the culinary culture and building blocks central to Thai food. With foolproof and easy-to-follow instructions, Pailin breaks down the key ingredients, flavours, equipment, and techniques necessary to master authentic Thai cooking. Then, she shares her must-make recipes for curries, soups, salads, and stir-fries, including entire chapters on vegetarian and vegan dishes, dips and dipping sauces, and sumptuous Thai desserts. With QR codes to video tutorials placed throughout the book, you’ll be able to connect with Pailin online, too. Both a definitive resource and an extraordinary exploration of Thai cuisine, Hot Thai Kitchen will delight and inspire you in your Thai cooking journey. From the Trade Paperback edition.

The Kitchen as Laboratory by Cesar Vega

The Kitchen As Laboratory
  • Author : Cesar Vega
  • Publisher : Columbia University Press
  • Release Date : 2012-01-24
  • Categories : Cooking
  • ISBN : 9780231153447
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Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.

Under Pressure by Thomas Keller

Under Pressure
  • Author : Thomas Keller
  • Publisher : Artisan Books
  • Release Date : 2016-10-25
  • Categories : Cooking
  • ISBN : 9781579657574
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A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

Cooked by Michael Pollan

Cooked
  • Author : Michael Pollan
  • Publisher : Penguin UK
  • Release Date : 2013-04-23
  • Categories : Technology & Engineering
  • ISBN : 9780141975634
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THE INSPIRATION FOR THE NEW NETFLIX SERIES 'It's not often that a life-changing book falls into one's lap ... Yet Michael Pollan's Cooked is one of them.' SundayTelegraph 'This is a love song to old, slow kitchen skills at their delicious best' Kathryn Huges, GUARDIAN BOOKS OF THE YEAR The New York Times Top Five Bestseller - Michael Pollan's uniquely enjoyable quest to understand the transformative magic of cooking Michael Pollan's Cooked takes us back to basics and first principles: cooking with fire, with water, with air and with earth. Meeting cooks from all over the world, who share their wisdom and stories, Pollan shows how cooking is at the heart of our culture and that when it gets down to it, it also fundamentally shapes our lives. Filled with fascinating facts and curious, mouthwatering tales from cast of eccentrics, Cooked explores the deepest mysteries of how and why we cook.

Modernist Cuisine Techniques and equipment by

Modernist Cuisine  Techniques And Equipment
  • Author :
  • Publisher :
  • Release Date : 2011
  • Categories : Cooking
  • ISBN : 0982761007
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An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.

Institut Paul Bocuse Gastronomique by Institut Paul Bocuse

Institut Paul Bocuse Gastronomique
  • Author : Institut Paul Bocuse
  • Publisher : Hachette UK
  • Release Date : 2016-10-13
  • Categories : Cooking
  • ISBN : 9780600634522
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The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.

One Good Dish by David Tanis

One Good Dish
  • Author : David Tanis
  • Publisher : Artisan Books
  • Release Date : 2013-10-22
  • Categories : Cooking
  • ISBN : 9781579655815
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In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yet totally surprising—and there’s something to learn on every page. Among the chapter titles there’s “Bread Makes a Meal,” which includes such alluring recipes as a ham and Gruyère bread pudding, spaghetti and bread crumbs, breaded eggplant cutlets, and David’s version of egg-in-a-hole. A chapter called “My Kind of Snack” includes quail eggs with flavored salt; speckled sushi rice with toasted nori; polenta pizza with crumbled sage; raw beet tartare; and mackerel rillettes. The recipes in “Vegetables to Envy” range from a South Indian dish of cabbage with black mustard seeds to French grandmother–style vegetables. “Strike While the Iron Is Hot” is all about searing and quick cooking in a cast-iron skillet. Another chapter highlights dishes you can eat from a bowl with a spoon. And so it goes, with one irrepressible chapter after another, one perfect food moment after another: this is a book with recipes to crave.

Home Cooking with Jean Georges by Jean-Georges Vongerichten

Home Cooking With Jean Georges
  • Author : Jean-Georges Vongerichten
  • Publisher : Clarkson Potter
  • Release Date : 2011-11-15
  • Categories : Cooking
  • ISBN : 9780307953285
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Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs—all taken at his country house—Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires. From the Hardcover edition.