Modernist Cooking Made Easy Getting Started

Modernist Cooking Made Easy  Getting Started Author Jason Logsdon
ISBN-10 1481063316
Year 2012
Pages 242
Language en
Publisher Createspace Independent Pub
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Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!

Modernist Cooking Made Easy

Modernist Cooking Made Easy Author Jason Logsdon
ISBN-10 0991050177
Year 2014-11-08
Pages 270
Language en
Publisher
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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.

A Modern Way to Eat

A Modern Way to Eat Author Anna Jones
ISBN-10 9783641173692
Year 2015-10-12
Pages 360
Language de
Publisher Mosaik Verlag
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Raffiniert leichte vegetarische Küche! Bewusst genießen, ohne stundenlang am Herd zu stehen – Anna Jones' leichte, frische Rezepte passen perfekt zur modernen Lebensweise. Ihre raffinierten Kreationen erkunden die Vielfalt des saisonalen Angebots und bieten neue Geschmackserlebnisse. So bringt sie einen neuen Dreh in die vegetarische Küche mit Gerichten, die gesund und lecker sind, satt und einfach glücklich machen, wie: • Blaubeer-Amaranth-Porridge für einen guten Start in den Tag, • Rote-Bete-Curry mit Hüttenkäse zum Lunch, • Safran-Ratatouille zum Abendessen, • jede Menge Ideen für Desserts, Kuchen, Brot und Chutneys, • und zahlreichen veganen und glutenfreien Alternativen. Einfach gut essen!

Die letzten Geheimnisse der Kochkunst

Die letzten Geheimnisse der Kochkunst Author Peter Barham
ISBN-10 3642624669
Year 2014-08-23
Pages 363
Language de
Publisher Springer
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Kennen Sie neben süß, sauer, bitter und salzig die fünfte Geschmacksrichtung? Möchten Sie verstehen, warum Ihnen Soufflées immer wieder zusammenfallen oder lernen, wie Sie einen ganzen Truthahn optimal braten? Gehören Sie zu den 40% Männern oder 25% Frauen, die Trüffel nicht riechen können? Diese und viele andere Fragen aus der Welt der Kochkunst beantwortet Peter Barham, in dem er das Kochen als experimentelle Wissenschaft betrachtet. Beim Zubereiten von Lebensmitteln und beim Kochen laufen viele Prozesse ab, die sich naturwissenschaftlich gut beschreiben lassen. Das Verständnis der Chemie und Physik des Kochens wird unausweichlich dazu führen, dass sich auch Ihre eigenen Kochkünste wesentlich verbessern. Für jedermann leicht verständlich und unterhaltsam, aber ohne wichtige Details auszulassen, erklärt Ihnen der Autor, warum bestimmte Rezepte gut funktionieren und – viel wichtiger – warum andere ständig misslingen. Auf diese Weise werden Schritt für Schritt die Geheimnisse der guten Kochkunst entschleiert und Sie lernen interessante Rezepte und die dahinter liegenden physikalischen und chemischen Prozesse kennen. Zusätzlich beschreibt der Autor interessante Küchenexperimente für die ganze Familie.

Simple Sous Vide

Simple Sous Vide Author Jason Logsdon
ISBN-10 9781250163608
Year 2018-01-02
Pages 272
Language en
Publisher St. Martin's Press
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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.

Amazing Food Made Easy Sous Vide

Amazing Food Made Easy   Sous Vide Author Jason Logsdon
ISBN-10 0991050193
Year 2016-04-08
Pages 284
Language en
Publisher
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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!

Das Leben und das Schreiben

Das Leben und das Schreiben Author Stephen King
ISBN-10 9783641054007
Year 2011-02-18
Pages 384
Language de
Publisher Heyne Verlag
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„Ich schreibe so lange, wie der Leser davon überzeugt ist, in den Händen eines erstklassigen Wahnsinnigen zu sein.“ Stephen King Während der Genesung nach einem schweren Unfall schreibt Stephen King seine Memoiren – Leben und Schreiben sind eins. Ein unverzichtbarer Ratgeber für alle angehenden Schriftsteller und eine Fundgrube für alle, die mehr über den König des Horror-Genres erfahren wollen. Ein kluges und gleichzeitig packendes Buch über gelebte Literatur. »Eine Konfession.« Frankfurter Allgemeine Zeitung

Die neue Trinkkultur

Die neue Trinkkultur Author Nicole Klauß
ISBN-10 9783864896736
Year 2017-03-20
Pages 272
Language de
Publisher Westend Verlag
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Genießen ohne Alkohol – Eine kulinarische Entdeckungsreise Gutes Essen. Und dazu den passenden Wein. Oder auch das passende Bier. Das ist in unserer Restaurantkultur eine Selbstverständlichkeit! Die gut durchdachte Speisebegleitung ohne Alkohol ist dagegen leider immer noch eine Seltenheit. Warum eigentlich? Nicole Klauß präsentiert in ihrem Buch eine kulinarische Entdeckungsreise mit jeder Menge delikater wie alkoholfreier Alternativen zum Essen: Gelungene Pairings ohne Prozente, Dos and Don'ts und die Rezepte und Gewürze, die aus einem Klassiker wie Wasser, Saft oder Tee einen hervorragenden Essensbegleiter machen können. Denn: Ohne ist das neue Mit!

The Sous Vide Kitchen

The Sous Vide Kitchen Author Christina Wylie
ISBN-10 9780760352038
Year 2017-06
Pages 288
Language en
Publisher Voyageur Press (MN)
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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.