Catalog Search Results
Author
Pub. Date
[2016]
Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant...
Author
Pub. Date
[2017]
Description
Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe-or to appreciate-fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects...
Author
Pub. Date
℗♭2015.
Description
"In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor--the tastes we crave--and the underlying nutrition" -- Publisher.
Author
Pub. Date
2017
Description
Discover a world of beer with this sensational handbook, packed with style guides, how-tos, and fascinating anecdotes about the origins and evolution of both well-known and esoteric beers-and ten unique "scratch and sniff" stickers devoted to aromas inherent in your favorite brews.To truly know a beer, it isnt enough to taste it. You must breathe in its distinctive aroma-a specialty blend of hops, malt, water, and yeast that differentiate one beer...
Author
Pub. Date
2023.
Description
"In Joshua Weissman: Texture Over Taste, Joshua Weissman introduces you to the elements of flavor, then uses stories and fun visualizations to dive deeper and teach you about the six fundamental textures that create some of the greatest food experiences you'll ever enjoy. Joshua then explores each texture through over 75 spectacular recipes. In the 'Crunchy' chapter, you'll learn how to make recipes like the most amazing fried chicken you've ever...
Pub. Date
2007.
Description
The experts at McCormick have chosen easy to follow and simple recipes from delicious appetizers to decadent desserts, and satisfying breakfasts to family-pleasing dinners. As an added bonus, many recipes include flavor variations for a delicious twist on the original dish.Hachette Book Group USA
Author
Pub. Date
[2020]
Description
"Level up your vegetables. In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat,...
Author
Pub. Date
[2019]
Description
What's the difference between a pilsner and a stout? Why is water so important to beer? What's the best temperature to serve a lager, an ale, or a stout? What the heck is a hop anyways?
There are few things in the world as beloved as beer. By far and away it is the most popular alcoholic beverage in the world, but there is so much more to this beverage than we know. Richard Betts breaks down the ingredients, the science, and the processes behind...
11) Honey
Author
Series
Pub. Date
[2021]
Description
"Just like wine, cheese, beer or coffee, honey is an artisan food with much to be discovered. Whether you're interested in tasting the various varietals, using it as a cure, or harvesting your own, Honey For Dummies is the guide for you."--
13) The coconut clue
Author
Series
Candy fairies. Main series volume 17
Pub. Date
2015.
Accelerated Reader
IL: LG - BL: 4 - AR Pts: 1
Description
Raina the gummy fairy finds a lagoon on the far side of Gummy Forest that has tropical flavors, but when the fairies begin to harvest these flavors for gummies, they find ancient artifacts.
Author
Pub. Date
[2018]
Description
At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now Ren Ředzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed...
Author
Pub. Date
2018.
Appears on list
Description
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights. Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala,...
19) The flavor matrix: the art and science of pairing common ingredients to create extraordinary dishes
Author
Pub. Date
2018
Description
"A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor. As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste...