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Record Nr. |
UNINA9910148629703321 |
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Autore |
Schroeder Keith |
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Titolo |
Cooking Light Mad Delicious : The Science of Making Healthy Food Taste Amazing |
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Pubbl/distr/stampa |
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Birmingham : , : TI Inc. Books, , 2016 |
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©2016 |
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ISBN |
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Edizione |
[1st ed.] |
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Descrizione fisica |
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1 online resource (506 pages) |
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Disciplina |
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Soggetti |
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Nutrition |
Cooking (Natural foods) |
Health |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di contenuto |
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Introduction -- Mental mise en place: how to get your kitchen and mind ready for cooking -- Hands on: master basic kitchen skills - Sauces & dressings: how to create sauces with fresh flavors and great texture -- Hot liquids: use steam for sides and main dishes that wow -- Harnessing steam: all about poaching, simmering, and boiling -- Pan cooking: sautéing, frying, braising, and more -- In the over: how to roast anything: nuts, veggies, meat, and fruit -- Playing with fire: recipes for the grill and the grill pan. |
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Sommario/riassunto |
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Mad Delicious takes the kitchen science genre to the next level: It's not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking. |
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