Fat

An Appreciation of a Misunderstood Ingredient with Recipes

Author: Jennifer McLagan

Publisher: N.A

ISBN: 9781906417468

Category: Cooking

Page: 232

View: 6087

For all of history, minus the last thirty years, fat has been at the centre of human diets and cultures. McLagan sets out with equal parts passion, scholarship and appetite to win us back to a healthy relationship with animal fats. She achieves this through enlightening us with the many ways fat is indispensable to our health and by demonstrating, through a range of delicious recipes, how fat is fundamental to the flavour of our food. Observing that we may now know everything about olive oil, we may not know what to do with lard or bone marrow, McLagan offers extensive guidance on sourcing, rendering, flavouring, using and storing animal fats, whether bacon, schmaltz or suet. Stories, lore, quotations and tips round out this rich and unapologetic celebration of food at its very best. The book is divided into sections by type of fat – Butter (worth it), Pork Fat (the king), Poultry Fat (versatile and good for you), Beef and Lamb Fats (overlooked but tasty)– and each chapter opens with a comprehensive description of the history, the types and the uses of each type of fat followed by a range of fabulous recipes. Jennifer McLagan is a chef and a much sought –after food stylist and writer who has worked around the world, including Paris, London and Australia. Her first book Bones (2005) was widely acclaimed and won the James Beard award for single subject food writing. She is a regular contributor to Fine Cooking and Food & Drink. She currently lives in Toronto with her husband.
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Was Einstein seinem Koch erzählte

Naturwissenschaft in der Küche

Author: Robert L. Wolke

Publisher: N.A

ISBN: 9783492047289

Category:

Page: 391

View: 6982

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Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking

Author: Samin Nosrat

Publisher: Simon and Schuster

ISBN: 1476753857

Category: Cooking

Page: 480

View: 8451

Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple ICAP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. 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.
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Scotch Irish Foodways in America

Recipes from History

Author: M. M. Drymon

Publisher: Wythe Avenue Press

ISBN: 1449588425

Category: Cooking

Page: 194

View: 5397

The year 2018 will mark the three hundredth anniversary of the first winter spent at Casco Bay in Maine by some of the earliest members of the final wave of the English Diaspora to America: that of the Ulster and Border Scots/English people from Northern Britain. The 1718 project is a program that is devoted to scholarly research to promote the history of the Scotch Irish and their contributions to American society. Scotch Irish Foodways celebrates the traditional Scotch Irish diet and explains how it was transformed while changing America itself. The recipes in this book have been derived from historic sources, cookbooks, and carefully treasured recipes obtained from food historians, family members, and friends.
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The Fat Kitchen

How to Render, Cure & Cook with Lard, Tallow & Poultry Fat

Author: Andrea Chesman

Publisher: Storey Publishing

ISBN: 1612129137

Category: Cooking

Page: 304

View: 6455

Animal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture — from the flakiest lard pie crust to the crispiest fried chicken — and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries. The Fat Kitchen is the comprehensive guide to rendering and using whole animal fats, including lard, tallow, and poultry fat. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. In addition, 100 scrumptious recipes highlight traditional cultural favorites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts.
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Animal Fats

Animal Fat. Chicken Fat. Cod Liver Oil. Crocodile Fat. Crocodile Oil. Dippel's Oil. Emu Oil. Fat

Author: Source Wikipedia

Publisher: University-Press.org

ISBN: 9781230559544

Category:

Page: 206

View: 5860

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 44. Chapters: Animal fat. Chicken fat. Cod liver oil. Crocodile fat. Crocodile oil. Dippel's oil. Emu oil. Fat: An Appreciation of a Misunderstood Ingredient, with Recipes. Fish oil. Neatsfoot oil. Shark liver oil. Skunk oil. Vaccenic acid. Whale oil. .
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The Whole Coconut Cookbook

Vibrant Dairy-Free, Gluten-Free Recipes Featuring Nature's Most Versatile Ingredient

Author: Nathalie Fraise

Publisher: Ten Speed Press

ISBN: 1607748061

Category: Cooking

Page: 128

View: 6893

This beautiful and inspiring recipe collection helps you incorporate nature’s perfect superfood—the coconut—into your everyday cooking. From tangy coconut yogurt for breakfast to creamy coconut curry for dinner, The Whole Coconut Cookbook showcases infinite ways to enjoy this nutrition-packed fruit. With all of their creamy goodness and adaptability, coconuts are an indispensable ingredient in many recipes, from smoothies and curries to cakes and salads. Moreover, they are an incredible superfood, providing essential nutrients and healthy fats in recipes that are naturally gluten-free and dairy-free. In The Whole Coconut Cookbook, this amazing fruit is celebrated in all its glory, from the familiar coconut water, coconut oil, and sugar, to creamy coconut milk and coconut aminos. These ingredients shine in delicious recipes like Coconut, Ginger, and Cilantro Mussels; Coconut Sesame Noodles with Baby Bok Choy and Tamarind Dressing; Spicy Coconut Chips; and Coconut Orange Cookies. With a primer on the different parts of the fruit and a guide for using fresh coconuts at home, this beautiful book is perfect for anyone looking to incorporate this nutritional powerhouse into their every day home cooking. From the Hardcover edition.
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Tagebuch

Author: Bettina von Arnim

Publisher: N.A

ISBN: N.A

Category:

Page: 243

View: 4467

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Die Tochter des Pilgers

Author: Stephen R. Lawhead

Publisher: Bastei Lübbe (Bastei Verlag)

ISBN: 9783404152322

Category: Fiction

Page: 576

View: 2804

Der Abschluss der großen Saga um die keltischen Kreuzzüge - für alle Freunde von Noah Gordon und Ken FollettIn der Hagia Sophia zu Konstantinopel wird der Vater des Mädchens Caitríona von einem vermummten Tempelritter ermordet. Auf der Suche nach dem Mörder fällt Cait ein Dokument in die Hände, auf welchem der Ort verzeichnet ist, an dem sich ein geheimnisvoller Schatz befinden soll. Man nennt ihn die mystische Rose. Ist es der Heilige Gral, der Abendmahlskelch Jesu Christi? Mit einer Truppe von Nordmännern, die sie aus den Händen der Sarazenen freikauft, sticht Caitríona in See. Der Weg führt sie in das maurische Spanien - bis hin zum geheimsten Ort der Christenheit. Doch der rachsüchtige Templer, der sie und ihre Familie vernichten will, bleibt ihr auf der Spur ...
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Quill & Quire

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Book industries and trade

Page: N.A

View: 1408

Posted in Book industries and trade

The National Culinary Review

Official Magazine of the American Culinary Federation

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Cooking

Page: N.A

View: 9697

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Du

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Art

Page: N.A

View: 3505

Posted in Art

Food Arts

Author: N.A

Publisher: N.A

ISBN: N.A

Category: Food industry and trade

Page: N.A

View: 7865

Posted in Food industry and trade

Bitter

A Taste of the World's Most Dangerous Flavor, with Recipes

Author: Jennifer McLagan

Publisher: Ten Speed Press

ISBN: 1607745178

Category: Cooking

Page: 272

View: 2900

The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil; and cocktails made with Campari and absinthe—all foods and drinks with elements of bitterness—bitter is finally getting its due. In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes—like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita—award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life. From the Hardcover edition.
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Brennender Hibiskus

Kriminalroman

Author: Sujata Massey

Publisher: Piper Spannungsvoll

ISBN: 3492983332

Category: Fiction

Page: 272

View: 589

Hawaii ist die Hölle – stellt Rei Shimura fest, die auf die paradiesische Insel zu einer Geburtstagsfeier ihres japanischen Familienclans eingeladen ist. Als nach dem Fest ein verheerendes Feuer ausbricht, scheint der Brandstifter aus Reis Verwandtschaft zu kommen. Aber auch ihr Herz steht in Flammen: Vor der Küste legt ihr ehemaliger Chef Michael mit einem Segelboot an. Verwirrt versucht die Hobbydetektivin ihre Gefühle zu ordnen und mit Michaels Hilfe Licht in die dunklen Familienangelegenheiten zu bringen– ein brandgefährliches Unterfangen!
Posted in Fiction

Die Mütter

Author: Brit Bennett

Publisher: Rowohlt Verlag GmbH

ISBN: 3644001243

Category: Fiction

Page: 320

View: 3718

Brit Bennett gilt als das Wunderkind der neuesten US-Literatur. Aus dem Stand sprang die 26-jährige Afroamerikanerin mit ihrem ersten Roman an die Spitze der Bestsellerliste. Sie wurde für den PEN-Award nominiert und erntete begeisterte Kritiken; zuletzt kündigte Warner Bros. die Verfilmung an. «Die Mütter», so nennen sich die alten Frauen in der kleinen kalifornischen Gemeinde Oceanside. Sie sind Zeugen des Skandals, mit dem dieser Roman beginnt. Ein Skandal ist es, wenigstens aus ihrer Perspektive: Dass Nadia Turner, deren Mutter sich das Leben genommen hat, mit Luke, dem Sohn des Pastors ... Dass Nadia Turner ein Baby bekommt ... Oder vielmehr beschließt, es nicht zu bekommen. Und das ist erst der Anfang der Geschichte, der Anfang einer Geschichte voller Zuneigung und Komplikationen. Nadia kehrt der Kleinstadtenge bald den Rücken, sie geht aufs College, bereist die Welt. Aubrey, ihre beste Freundin, bleibt und stellt sich auf ihre Weise gegen den Chor der alten Frauen, deren Stimmen über die Jahre merklich auseinandergehen. Es dauert nicht lange und sie feiern ein neues Paar in Oceanside: Aubrey und Luke Sheppard. Und das beschäftigt die heimgekehrte Nadia mehr, als sie vor der besten Freundin zugeben kann. Brit Bennett fragt nach dem, was uns hält und was uns bindet, mit allem Respekt und der nötigen Respektlosigkeit. Und sie erzählt von Herkunft, Hautfarbe, Geschlecht in einer Gelassenheit, die staunen macht: ein lebenskluger Roman über das Amerika von heute und das Amerika von morgen.
Posted in Fiction

Food Fast

Author: N.A

Publisher: N.A

ISBN: 9783771644918

Category:

Page: 192

View: 8099

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