the fat duck cookbook

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The Fat Duck Cookbook

Author : Heston Blumenthal
ISBN : 0747597375
Genre : Cooking
File Size : 47. 63 MB
Format : PDF, ePub, Docs
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In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook,we hear the full story of the meteoric rise of Heston Blumenthal andThe Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream,and encounter the passion, perfection and weird science behind the manand the restaurant. Heston Blumenthal is widely acknowledgedto be a genius, and The Fat Duck has twice been voted the BestRestaurant in the World by a peer group of top chefs. But he isentirely self-taught, and the story of his restaurant has broken everyrule in the book. His success has been borne out of his pure obsession,endless invention and a childish curiosity into how things work- whether it's how smell affects taste, what different flavours mean tous on a biological level, or how temperature is distributed in thecentre of a soufflé. In the first section of The Fat Duck Cookbook,we learn the history of the restaurant, from its humble beginnings toits third Michelin star (the day Heston received the news of this hehad been wondering how exactly he would be able to pay his staff thatmonth). Next we meet 50 of his signature recipes - sardine on toastsorbet, salmon poached with liquorice, hot and iced tea, chocolate wine- which, while challenging for anyone not equipped with ice baths,dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooksand chefs alike. Finally, we hear from the experts whose scientificknow-how has contributed to Heston's topsy-turvy world. With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean,The Fat Duck Cookbookis not only the nearest thing to an autobiography from the world's mostfascinating chef, but also a stunning, colourful and joyous work ofart.

The Big Fat Duck Cookbook

Author : Heston Blumenthal
ISBN : 0747583692
Genre : Cooking
File Size : 44. 95 MB
Format : PDF, ePub
Download : 967
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In this enormous, beautiful book, we hear the full story of themeteoric rise of Heston Blumenthal and The Fat Duck, birthplace ofsnail porridge and bacon-and-egg ice cream, and encounter the passion,perfection and weird science behind the man and the restaurant. HestonBlumenthal is widely acknowledged to be a genius, and The Fat Duck hastwice been voted the Best Restaurant in the World by a peer group oftop chefs. But he is entirely self-taught, and the story of hisrestaurant has broken every rule in the book. His success has beenborne out of his pure obsession, endless invention and a childishcuriosity into how things work- whether it's how smell affectstaste, what different flavours mean to us on a biological level, or howtemperature is distributed in the centre of a soufflé. In the first section of The Big Fat Duck Cookbook,we learn the history of the restaurant, from its humble beginnings toits third Michelin star (the day Heston received the news of this hehad been wondering how exactly he would be able to pay his staff thatmonth). Next we meet 50 of his signature recipes - sardine on toastsorbet, salmon poached with liquorice, hot and iced tea, chocolate wine- which, while challenging for anyone not equipped with ice baths,dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooksand chefs alike. Finally, we hear from the experts whose scientificknow-how has contributed to Heston's topsy-turvy world, on subjects asdiverse as synaesthesia, creaminess and flavour expectation. Withan introduction by Harold McGee, incredible colour photographsthroughout, illustrations by Dave McKean, multiple ribbons, real clothbinding and a gorgeous slip case, The Big Fat Duck Cookbookisnot only the nearest thing to an autobiography from the world's mostfascinating chef, but also a stunning, colourful and joyous work ofart.

Game Bird Classic Recipes

Author : Creative Publishing Editors
ISBN : 1610602765
Genre : Cooking
File Size : 25. 60 MB
Format : PDF
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Whether preparing an upland bird or waterfowl, this cookbook has great recipes! Included are more than 150 mouthwatering recipes for every occasion-from casual weekend meals to holiday feasts. Menus list appetizers, sandwiches, salads, main dishes, soups, stews, chilis, plus many savory side dishes. Inside are step-by-step instructions for dressing, portioning and freezing game birds. Each easy-to-prepare recipe includes complete nutrition information. Recipes are rated as Fast or Very Fast to prepare, and Low-Fat. This book is sure to have the perfect recipe for any game bird. Recipes include these game birds: Turkey Mallard Pheasant Pintail Partridge Canvasback Grouse Teal Prairie Chicken Scaup Woodcock Ring-neck Quail Dove

The Ultimate Student Cookbook

Author : Fiona Beckett
ISBN : 9781408187784
Genre : Cooking
File Size : 28. 19 MB
Format : PDF, ePub, Mobi
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From the author of the most groundbreaking student cookery books of recent times comes this ultimate collection. Great sales, rave reviews and the creation of a community behind the Beyond Baked Beans series of books - www.beyondbakedbeans.com and a Facebook group - spawned a community of student followers. Three such students have joined Fiona for this ultimate collection, which comprises more than 200 recipes - each featuring extra tips and updates from Fiona and her student cooks. There are lots of new recipes from Fiona and half a dozen recipes too from each of the students Beautifully designed, practical and with more than 100 colour photographs, this is the book that every student will want and - at the incredibly purse-friendly price of £10 - can afford. It's nothing less than The Ultimate Student Cookbook.

Experiencing Food Designing Dialogues

Author : Ricardo Bonacho
ISBN : 9781351271943
Genre : Technology & Engineering
File Size : 37. 58 MB
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FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.

Food Lit

Author : Melissa Brackney Stoeger
ISBN : 9781598847062
Genre : Cooking
File Size : 37. 98 MB
Format : PDF, Docs
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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.

Further Adventures In Search Of Perfection

Author : Heston Blumenthal
ISBN : 0747594058
Genre : Cooking
File Size : 43. 25 MB
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Heston returns with more classic recipes.

Sauces

Author : James Peterson
ISBN : 9780544819832
Genre : Cooking
File Size : 40. 98 MB
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The acclaimed authority on sauce making, completely updated and, for the first time, featuring invaluable step-by-step color photographs. Every good cook knows that a great sauce is one of the easiest ways to make an exemplary dish. Since its James Beard Award–winning first edition, James Peterson’s Sauces has remained the go-to reference for professionals and sophisticated home cooks, with nearly 500 recipes and detailed explanations of every kind of sauce. This new edition, published nearly ten years after the previous one, tacks with today’s movement toward lighter, fresher flavors and preparations and modern cooking methods, while also elucidating the classic sauces and techniques that remain a foundation of excellence in the kitchen. The updated, streamlined design also features, for the first time, full-color photos that clearly show these essential sauces at every step—bringing the author’s expertise to life like never before.

Umami

Author : Ole Mouritsen
ISBN : 9780231537582
Genre : Cooking
File Size : 79. 80 MB
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In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.

In Touch With The Future

Author : Alberto Gallace
ISBN : 9780191501814
Genre : Psychology
File Size : 71. 65 MB
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Out of all the human senses, touch is the one that is most often unappreciated, and undervalued. Yet, the surface of the human body, the skin, is actually one huge sheet of tactile receptors. It provides us with the means to connect with our surroundings. Despite the important role that vision plays in our everyday lives, it is the skin that constitutes both the oldest, and by far the largest of our sense organs. The skin protects our body from the external world and, at the same time, informs us about what occurs on its surface. In Touch With The Future explores the science of touch, bringing together the latest findings from cognitive neuroscience about the processing of tactile information in humans. The book provides a comprehensive overview of scientific knowledge regarding themes such as tactile memory, tactile awareness (consciousness), tactile attention, the role of touch in interpersonal and sexual interactions, and the neurological substrates of touch. It highlights the many ways in which our growing understanding of the world of touch can, and in some cases already are, being applied in the real world in everything from the development of virtual reality (VR) environments, tablet PCs, mobile phones, and even teledildonics - the ultimate frontier in terms of adult entertainment. In addition, the book shows how the cognitive neuroscience approach to the study of touch can be applied to help improve the design of many real-world applications/products as well as to many of our everyday experiences, such as those related to the appreciation of food, marketing, packaging design, the development of enhanced sensory substitution systems, art, and man-machine interfaces. Crucially, the authors makes a convincing argument for the view that one cannot really understand touch, especially not in a real-world context, without placing it in a multisensory context. That is, the senses interact to influence tactile perception in everything - from changing the feel of a surface or product by changing the sound it makes or the fragrance it has. For students and researchers in the brain sciences, this book presents a valuable and fascinating exploration into one of our least understood senses

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