Modernist Cooking Made Easy

There are also recipes focused on using the resulting infusions in cocktails, vinaigrettes, shrubs, sauces, foams, gels, and spheres.After reading this book you will be able to consistently create amazing infusions of your own with a ...

Author: Jason Logsdon

Publisher:

ISBN: 0991050185

Category: Cooking

Page: 304

View: 777

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From tea and coffee to flavored vinegars and oils, infusions are a part of our daily lives. Now they are more prevalent as talented chefs and bartenders create custom infusions for use in food and cocktails. Explore creating infusions by the traditional process, as well as the modernist methods of using a whipping siphon, sous vide and fat washing.

Modernist Cooking Made Easy

This book will allow you to quickly experience some of the many joys of modernist cooking.

Author: Jason Logsdon

Publisher:

ISBN: 099105010X

Category:

Page: 134

View: 530

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Are you looking for an easy way to amaze your friends? Do you have a whipping siphon but are afraid you are not getting the most out of it? If you nodded your head "Yes" then this book was written for you! "Modernist Cooking Made Easy: The Whipping Siphon" focuses on presenting the 3 main uses of the whipping siphon: Foaming, Infusing, and Carbonating. It delivers the information you need to understand how the techniques work and provides you with over 50 recipes to illustrate these techniques while allowing you to create great dishes using them. Plus, these techniques can produce an amazing array of dishes that anyone can easily use to experience the joys of modernist cooking as well as to blow their diners away! Whether you have an iSi Whipping Siphon, a culinary whipper, a Whip-It, or any other cream whipper or whipped cream dispenser this book will help you get the most out of it. From thick, rich foams to thin, flavorful froths and from fizzy grapes to highly-nuanced alcohol infusions, a whipping siphon can create food that plays with all of the senses. It is an awesome way to easily wow your family and friends! What You Get in This Book: - An in-depth look at the three main uses of the whipping siphon: foaming, infusing and carbonating. - An overview of how the whipping siphon works and a detailed look at what ingredients work best with it. - A troubleshooting guide to help you overcome any issues that arise. - More than 50 recipes providing a wide variety of delightful taste sensations. They include: Foams, mousses, soups and dips Infused alcohols, oils and vinegars Carbonated beverages and fruits - A comprehensive primer on foaming including different types of foams, foaming ingredients and uses of foams. - Detailed summary charts with the different applications for various ingredients and what ratios they should be used in. If you want to master the whipping siphon, delight your taste buds, and amaze your friends, then this is the book for you!

Modernist Cooking Made Easy

This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food.

Author: Jason Logsdon

Publisher:

ISBN: 0991050177

Category: Sous-vide cooking

Page: 270

View: 425

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Although sous vide cooking is not as "sexy" as some of the other modernist techniques it has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Sous vide is a simple and extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and more. After reading this book you will be able to consistently prepare great food with a minimal amount of effort.The bulk of this book is the more than 85 recipes it contains. You can skim the recipes looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.

Sous Vide Cooking Made Simple

Modernist Cuisine: The Art and Science of Cooking NATHAN MYHRVOLD Modernist Cooking Made Easy www.modernistcookingmadeeasy.com This site has hundreds of sous vide recipes, as well as some handy basic guides. It's owned by Jason Logsdon, ...

Author: Christina Wylie

Publisher: Voyageur Press

ISBN: 9780760369234

Category: Cooking

Page: 192

View: 567

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The sous vide, the affordable and revolutionary cooking device now available everywhere, cooks any food for every meal to perfection. In this simple and easier-to-use edition of The Sous Vide Kitchen, join Anova sous vide recipe developer, Christina Wylie, and take your skills to the next level! If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods, including eggs, vegetables, and more. Now you can do the same in your home kitchen! Use sous vide to make the perfect breakfast of soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favorite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with a sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course). With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 70 recipes to explore, this book will help you get the most out of sous vide.

Amazing Food Made Easy Sous Vide

Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food.

Author: Jason Logsdon

Publisher:

ISBN: 0991050193

Category: Cooking

Page: 284

View: 666

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Do you want to get the most out of your sous vide machine? Are you looking to consistently prepare great food with a minimal amount of effort? If you nodded your head "Yes" then this book was written for you! Sous vide has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule. Amazing Food Made Easy: Sous Vide is the best selling full-color version of Modernist Cooking Made Easy: Sous Vide and is the authoritative guide to low temperature precision cooking and it will help make sous vide a part of your everyday cooking arsenal. Sous vide is a simple an extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and much more. What You Get In This Book - The bulk of this book is the more than 85 recipes it contains. Designed so you can skim the recipes, looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features. - A detailed look at the entire sous vide process, including pre-sous vide preparation, sous vide sealing, temperature control, determining time and temperatures, and finishing sous vided foods. - More than 85 recipes providing a wide variety of dishes across many cuts of meat and types of vegetables. They include: - Beef, Lamb, and Other Red Meat - Pork - Sausage and Ground Meats - Chicken, Turkey, Duck, and Poultry - Eggs - Fish and Shellfish - Fruits and Vegetables - Infusions of Alcohol, Oil, and Vinegar - Sweet and Sours such as yogurt, creme brulee, and dulce de leche - An introduction to the equipment you will need for cooking sous vide. From a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs. - A comprehensive sous vide time and temperature chart, as well as cooking-by-thickness times. - More than 35 "Modernist Notes" with suggestions for using modernist ingredients and techniques to turn everyday meals into upscale and elegant dishes. If you want to use sous vide to prepare amazing food simply and easily then this is the book for you!

Simple Sous Vide

With Simple Sous Vide: 2OO Modern Recipes Made Easy, you can use the wildly popular water-immersion cooking technique to make juicy chicken, tender, evenly cooked steak, and sweet, straightforward desserts that won't suffer from drying, ...

Author: Jason Logsdon

Publisher: Castle Point Books

ISBN: 9781250163608

Category: Cooking

Page: 272

View: 508

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Easy no-fuss recipes to make delicious sous vide dishes at home Sous vide is the hottest new kitchen technique, with immersion circulators selling for as little as $65 at Home Depot. Once the exclusive domain of high-end chefs, sous vide is now accessible to any home cook with a desire for perfectly cooked, scientifically calibrated cuisine. Most of the sous vide books on the cookbook shelf are very high-end, with complicated recipes using obscure ingredients. Simple Sous Vide offers 200 recipes for meals home cooks will actually want to make, like BBQ-Style Pulled Pork, Garlic-Herb Strip Steak, and Glazed Rainbow Carrots, using common ingredients found in any supermarket.

The Sous Vide Kitchen

ChefSteps www.chefsteps.com This site is ideal for people who are looking for high-tech cooking information. ... Modernist Cooking Made Easy www.modernistcookingmadeeasy.com This site has hundreds of sous vide recipes, as well as some ...

Author: Christina Wylie

Publisher: Voyageur Press (MN)

ISBN: 9780760352038

Category: Cooking

Page: 288

View: 960

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Use sous vide to cook absolutely anything! If you own a sous vide machine, chances are you’ve tried it out by cooking burgers, steak, and pork. But that’s just the beginning. For years, restaurants have used sous vide to perfectly cook a wide variety of foods—now you can do the same. Join sous vide recipe developer Christina Wylie and take your skills to the next level: Use sous vide to make the perfect soft boiled eggs, then go further and learn how to use it to make scrambled eggs, overnight oatmeal, and other breakfast staples. For lunch, try topping your salad with perfectly cooked sous vide tuna or salmon (the secret is a short brine). For dinner, the options are endless. Choose from Asian dishes like Char Siu Pork Loin and Miso-Marinated Cod, reinvent a favorite with the Deconstructed Beef Wellington or Spicy Southern-Fried Chicken, or enjoy a surprisingly simple 48-Hour Beef Brisket. Finish the meal with a sous vide twist on cheesecake or a nightcap of homemade spiced rum (speed-infused using sous vide, of course). With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 100 recipes to explore, this book will help you get the most out of sous vide.

Amazing Food Made Easy

Sous vide isn't magic!

Author: Jason Logsdon

Publisher:

ISBN: 1945185090

Category: Cooking

Page: 196

View: 468

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Sous vide isn't magic! Like most cooking methods, having the confidence to use it consistently comes from a little bit of knowledge combined with practice. Once you understand a surprisingly small amount of basic information, you will be able to trust yourself to regularly turn out amazing food with sous vide.

Amazing Food Made Easy

Are you looking for hearty, flavorful meals that won't make you feel bloated afterwards?Then you are in luck!Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and ...

Author: Jason Logsdon

Publisher:

ISBN: 1945185031

Category:

Page:

View: 154

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Are you looking for hearty, flavorful meals that won't make you feel bloated afterwards?Then you are in luck!Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing.In This Book You Will DiscoverAn introduction to healthy sous vide cooking with easy-to-follow instructions and full color photographs.More than 70 flavorful, stress-free recipes with full nutritional information that will have you eating great and amazing your friends and family. A sampling of which include:High energy breakfast foods: Egg Cup Bites, Cinnamon Raisin Oatmeal, Blueberry Compote, Sous Vide Yogurt, Avocado Toast with Hard Boiled Egg, and Shakshuka with Egg BlossomsMany savory soups: Hot and Sour Chicken, Curried Butternut Squash, Creamy Parsnip, Tortilla SoupFilling salads: Cod with Watermelon and Cucumber, Duck with Cherry Vinaigrette, Tuna and Ginger, Turkey and Avocado, and Peach and Blue CheeseNutritious grain bowls: Chicken and Avocado, Harissa-Marinated Tofu, Cuban Style Beef, Tuna Poke, Garlic Lamb, Halibut with MelonA dozen main dish meats: Chicken Mole, Hanger Steak Succotash, Moroccan Tajine, Filet Mignon with Brussels Sprouts, and Strip Steak with Cauliflower PureeFlavorful fish dishes: Sea Bass with Mango Salsa, Squid Puttanesca with Zucchini Noodles, Swordfish with Romesco Sauce, Citrus Cured Salmon, Scallops with TabboulehFilling sides: Spicy Street Corn, Dill Pickles, Miso Glazed Turnips, Sesame Bok Choy, Southwestern Sweet Potato Salad and Spicy Pickled CarrotsFlavorful infusions: Orange Fennel Vinegar, Lemon Tarragon Olive Oil and even sugar-free soda mixers like Root Beer and Cherry VanillaA general introduction to sous vide cooking.A look at the equipment you will need for cooking sous vide: from a simple no-cost method that will allow you to give sous vide cooking a try, to a low-cost setup that will meet all of your sous vide cooking needs.Comprehensive sous vide time and temperature charts, as well as cooking-by-thickness times, allowing you to convert all your favorite healthy recipes to sous vide.And much, much more!Jason's books have helped tens of thousands of people learn how to successfully sous vide at home, so if you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!What People Are Saying"Delicious. I can see using that charmoula on any number of proteins. I like that it is not overly processed." - Tracye"Can I buy an autographed copy...your methods made me appear like a pro!" - Cory"Stop it Jason! This soup is perfect for a cold winters night dinner comfort food at its best. A good wine and some hearty bread to go with that bowl of happiness I hope." - Laura"Beautiful pictures, beautiful food!" - MicheleTo be clear, this is not a "diet" book, and doesn't espouse any specific dietary guidelines. It is focused on using all-natural foods to create flavor-packed meals that will look and taste great. If you have specific dietary needs, you can pick and choose the recipes that work for you, or use the recipes to find inspiration to create recipes of your own.If you want to use sous vide to prepare nutritious and flavorful food then this is the book for you!

Food Lit

Although highly scientific, This's easy-to-understand style make this an accessible read for anyone interested in the ... Nathan Myhrvold shares the discoveries made in his molecular gastronomy lab in Modernist Cuisine: The Art and ...

Author: Melissa Brackney Stoeger

Publisher: ABC-CLIO

ISBN: 9781598847062

Category: Cooking

Page: 350

View: 747

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An essential tool for assisting leisure readers interested in topics surrounding food, this unique book contains annotations and read-alikes for hundreds of nonfiction titles about the joys of comestibles and cooking.

A L A Catalog

M. Art of conversation 18 Cook , A. L. Elements of electrical engineering 82 Cook , E. C. Reading the novel 130 Cookery ... E. G. Hows and whys of cookery 90 Heseltine , M. Good cooking made easy and economical 90 Hibben , S. National ...

Author:

Publisher:

ISBN: STANFORD:36105117243621

Category: Best books

Page:

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Tsukemono

Myhrvold, N. Modernist Cuisine: The Art and Science of Cooking. The Cooking Lab Publ., USA, 2010. ... Ogawa, S. Easy Japanese Pickling in Five Minutes to One Day. ... Wrangham, R. Catching Fire: How Cooking Made Us Human.

Author: Ole G. Mouritsen

Publisher: Springer Nature

ISBN: 9783030578626

Category: Technology & Engineering

Page: 174

View: 853

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One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as ‘pickled foods.’ Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.

The Oxford Encyclopedia of Food and Drink in America

The immense 2,438-page $500 “bible” of sciModernist Cuisine, was released in 2011 to such acclaim that it entific and ... Cooking websites not only made it easy to look up recipes but also offered user reviews, a popular addition.

Author: Andrew Smith

Publisher:

ISBN: 9780199734962

Category: Business & Economics

Page: 2182

View: 547

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The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

The Oxford Companion to Cheese

Mizithra See anari; lor; ricotta; and xynomyzithra kritis. modernist cooking techniques, which incorporate methods, ... Myhrvold's recommendations for home cooks to make “constructed cheeses” include an aerated “easy cheese” using ...

Author:

Publisher: Oxford University Press

ISBN: 9780199330898

Category: Cooking

Page: 849

View: 99

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Winner of the 2017 James Beard Award for Reference & Scholarship The discovery of cheese is a narrative at least 8,000 years old, dating back to the Neolithic era. Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas. In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing 855 A-Z entries on cheese history, culture, science, and production. From cottage cheese to Camembert, from Gorgonzola to Gruyère, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly (cow, goat, sheep) and not so commonly (think yak, camel, and reindeer) used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow. Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research. The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing 325 authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about. Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions. The endmatter includes a list of cheese-related museums and a thorough index. Two 16-page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.

The 4 hour Chef

The Simple Path to Cooking Like a Pro, Learning Anything, and Living the Good Life Timothy Ferriss ... In reality, the majority of these ingredients, made famous by behemoths like Kraft and therefore hated by the granola crowd, ...

Author: Timothy Ferriss

Publisher: Houghton Mifflin Harcourt

ISBN: 9780547884592

Category: Cooking

Page: 671

View: 463

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Presents a practical but unusual guide to mastering food and cooking featuring recipes and cooking tricks from world-renowned chefs.

The SAGE Encyclopedia of Alcohol

Flaming beverages have survived in two forms—the flamed orange (sometimes lemon) twist, which is made by squeezing an ... formerly chief technology officer of Microsoft, has popularized the term modernist cuisine instead, but modernist ...

Author: Scott C. Martin

Publisher: SAGE Publications

ISBN: 9781483374383

Category: Reference

Page: 1704

View: 375

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Alcohol consumption goes to the very roots of nearly all human societies. Different countries and regions have become associated with different sorts of alcohol, for instance, the “beer culture” of Germany, the “wine culture” of France, Japan and saki, Russia and vodka, the Caribbean and rum, or the “moonshine culture” of Appalachia. Wine is used in religious rituals, and toasts are used to seal business deals or to celebrate marriages and state dinners. However, our relation with alcohol is one of love/hate. We also regulate it and tax it, we pass laws about when and where it’s appropriate, we crack down severely on drunk driving, and the United States and other countries tried the failed “Noble Experiment” of Prohibition. While there are many encyclopedias on alcohol, nearly all approach it as a substance of abuse, taking a clinical, medical perspective (alcohol, alcoholism, and treatment). The SAGE Encyclopedia of Alcohol examines the history of alcohol worldwide and goes beyond the historical lens to examine alcohol as a cultural and social phenomenon, as well—both for good and for ill—from the earliest days of humankind.