Outros livros que poderiam interessá-lo

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  Tantos S'mores Que Hacer...

  Becky Rasmussen

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  ¿Has pensado alguna vez en convertir tus S'mores en una obra maestra gourmet tostada? Este libro te mostrará que hay mucho más que hacer con este elemento básico de las fogatas, el S'more. Con más de 50 sencillas variaciones del original, ha llegado el momento de mejorar tus S'mores de siempre!55 recetas de S'mores diferentesRecetas de S'more sólo para adultosPáginas para anotar tus propias recetas de S'more

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  Note-by-Note Cooking - The...

  Hervé This

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  A renowned chemist and cooking pioneer breaks down the properties and benefits of cooking with molecular gastronomy.1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Hervé This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious—and inevitable—extension of his earlier pioneering work in molecular gastronomy.Includes an appendix with representative selection of recipes, vividly illustrated in color.“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France―and the world―cooks.”—Gourmet“[This] explores the science behind shape, consistency, odor, and color, giving readers the knowledge to create their own magnum opus in the kitchen.”—Discover

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  I'm So Happy It's Happy Hour -...

  Anne Taintor

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  Drink recipes for daring women, from the Merry Widow to the Naked Waiter—accompanied by the author’s signature witty retro artwork.   Who doesn’t enjoy a well-made drink and the opportunity for a little creative misbehavior? Anne Taintor’s deliciously wry artwork is the perfect complement for the dozens of fabulous drink recipes in this chic collection. From classic sips-with-a-twist to unexpected treats such as the Greta Garbo, Slinky Mink, and 3 AM on a School Night, these sinfully delectable cocktails add style to any high-spirited occasion. Surely it’s five o’clock somewhere . . .

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  Restaurant Business - How to...

  Anthony Ekanem

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  Having your own restaurant is one of the most fulfilling and enjoyable business ventures. Food is a renewable commodity. This means that people won't stop looking for different sources of food because dining out is entertaining as well as functional. Many people dream of owning their own restaurants, whether it is fast food, coffee shops or gourmet. In reality, many people fail to sustain their restaurants and most of them die during their first year of operation. This is due to the lack of preparation and dedication on the part of the owner. Many people jump into the industry too fast without really weighing the pros and cons of the project or having the necessary expertise. However, there is a way to lessen the risk that is associated with new ventures such as restaurants. Preventive planning and proper management are keys towards success but there are also small things which count in the whole process of owning a restaurant. Every business needs a business plan. Business plans are meant to lay down the different conditions and characteristics that should be inherent in the business. The availability of a good business plan which has been carefully formulated is a step towards success.

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  Letters to a Young Chef

  Daniel Boulud

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  Daniel Boulud is a pioneer of our contemporary food culture—from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the art of cooking will continue to delight and enlighten all chefs, from passionate amateurs to serious professionals.

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  The Farmers Market Cookbook -...

  Julia Shanks, Brett Grohsgal

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  “Clear and instructive, its recipes [are] delicious . . . Along with all those wonderful fruits and vegetables, this book belongs in your market tote.”—Adam Rapoport, Editor in Chief, Bon Appétit   Farmers’ markets and CSAs are among the best places to find high-quality, diverse, and exciting vegetables and fruits. But the rich array of unusual varieties can be confusing and overwhelming. From detailed produce descriptions to storage tips, preparation techniques, and over two hundred flavorful recipes, The Farmers’ Market Cookbook has the answer to every prospective locavore’s perennial question, “What do I do with this?” Featuring a range of traditional favorites alongside innovative creations showcasing the stunning flavors of heirloom fruits and vegetables, this guide to seasonal eating will help you engage your powers of creativity, learning, and experimentation. Recipes include: Garlic scape vichyssoise Potato fennel “risotto” Beef roulade with cilantro mojo Cantaloupe salsa   Eating locally cultivates appreciation for those who grow our food. Full of practical insights from field to fork, The Farmers’ Market Cookbook celebrates the small farmer’s labor of love with recipes that showcase every crop at its best—essential reading for anyone who wants to appreciate fresh food at its best.   “[Shanks and Grohsgal’s] collective wisdom on culinary techniques and fresh produce has helped to create a highly targeted guide with dozens of seasonal recipes that maximize freshness and flavor.”—T. W. Barritt, author of Long Island Food: A History from Family Farms & Oysters to Craft Spirits   “In this handy guide/cookbook, Shanks and Grohsgal offer practical tips on how to store and prepare your farmers market and CSA veggies.”—Boston Herald

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