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Lo chef in tasca : ricette per l'estate / Max Mariola
| Lo chef in tasca : ricette per l'estate / Max Mariola |
| Autore | MARIOLA, Max |
| Pubbl/distr/stampa | Roma : Gambero Rosso |
| Descrizione fisica | 147 p. ; 21 cm |
| Disciplina | 641.5 |
| Collana | I Robinson/Letture |
| Soggetto topico | Ricette |
| ISBN | 978-88-581-0836-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISA-990005917230203316 |
MARIOLA, Max
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| Roma : Gambero Rosso | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Lost tea rooms of downtown Cincinnati : reflections & recipes / / Cynthia Kuhn Beischel
| Lost tea rooms of downtown Cincinnati : reflections & recipes / / Cynthia Kuhn Beischel |
| Autore | Beischel Cynthia Kuhn |
| Pubbl/distr/stampa | Charleston, South Carolina : , : American Palate, , 2016 |
| Descrizione fisica | 1 online resource (198 pages) |
| Disciplina | 641.5 |
| Soggetto topico |
Cooking
Tearooms - Ohio - Cincinnati Restaurants - Ohio - Cincinnati - History Cooking - Ohio - Cincinnati - History |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-4396-5852-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Painting a picture of bygone tea rooms -- A look at the historical personality of the tea rooms and locations -- Times changed -- Beverages -- Soups -- Salads and dressings -- Sandwiches -- Main dishes -- Accompaniments -- Desserts. |
| Record Nr. | UNINA-9910162842903321 |
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Beischel Cynthia Kuhn
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| Charleston, South Carolina : , : American Palate, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Manly meals and mom's home cooking [[electronic resource] ] : cookbooks and gender in modern America / / Jessamyn Neuhaus
| Manly meals and mom's home cooking [[electronic resource] ] : cookbooks and gender in modern America / / Jessamyn Neuhaus |
| Autore | Neuhaus Jessamyn |
| Pubbl/distr/stampa | Baltimore, : Johns Hopkins University Press, 2003 |
| Descrizione fisica | 1 online resource (349 p.) |
| Disciplina | 641.5 |
| Soggetto topico | Cooking |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-4214-0732-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. "A most enchanting occupation" : cookbooks in early and modern America, 1796-1941 -- pt. 2. "You are first and foremost homemakers" : cookbooks and the Second World War -- pt. 3. The cooking mystique : cookbooks and gender, 1945-1963. |
| Record Nr. | UNINA-9910462262003321 |
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Neuhaus Jessamyn
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| Baltimore, : Johns Hopkins University Press, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Manly meals and mom's home cooking [[electronic resource] ] : cookbooks and gender in modern America / / Jessamyn Neuhaus
| Manly meals and mom's home cooking [[electronic resource] ] : cookbooks and gender in modern America / / Jessamyn Neuhaus |
| Autore | Neuhaus Jessamyn |
| Pubbl/distr/stampa | Baltimore, : Johns Hopkins University Press, 2003 |
| Descrizione fisica | 1 online resource (349 p.) |
| Disciplina | 641.5 |
| Soggetto topico | Cooking |
| ISBN | 1-4214-0732-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. "A most enchanting occupation" : cookbooks in early and modern America, 1796-1941 -- pt. 2. "You are first and foremost homemakers" : cookbooks and the Second World War -- pt. 3. The cooking mystique : cookbooks and gender, 1945-1963. |
| Record Nr. | UNINA-9910785703403321 |
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Neuhaus Jessamyn
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| Baltimore, : Johns Hopkins University Press, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Manly meals and mom's home cooking [[electronic resource] ] : cookbooks and gender in modern America / / Jessamyn Neuhaus
| Manly meals and mom's home cooking [[electronic resource] ] : cookbooks and gender in modern America / / Jessamyn Neuhaus |
| Autore | Neuhaus Jessamyn |
| Pubbl/distr/stampa | Baltimore, : Johns Hopkins University Press, 2003 |
| Descrizione fisica | 1 online resource (349 p.) |
| Disciplina | 641.5 |
| Soggetto topico | Cooking |
| ISBN | 1-4214-0732-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. "A most enchanting occupation" : cookbooks in early and modern America, 1796-1941 -- pt. 2. "You are first and foremost homemakers" : cookbooks and the Second World War -- pt. 3. The cooking mystique : cookbooks and gender, 1945-1963. |
| Record Nr. | UNINA-9910818608003321 |
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Neuhaus Jessamyn
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| Baltimore, : Johns Hopkins University Press, 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Manoscritto Lucano : ein unveröffentlichtes Kochbuch aus Süditalien vom Beginn des 16. Jahrhunderts / von Michael Süthold
| Manoscritto Lucano : ein unveröffentlichtes Kochbuch aus Süditalien vom Beginn des 16. Jahrhunderts / von Michael Süthold |
| Autore | Süthold, Michael |
| Pubbl/distr/stampa | Genève : Librairie Droz, 1994 |
| Descrizione fisica | 331 p. : ill. ; 24 cm |
| Disciplina | 641.5 |
| Collana | Kölner romanistische Arbeiten Neue, N.F. |
| Soggetto non controllato |
Manoscritti - Sec. 16
Culinaria - Italia meridionale |
| ISBN | 2600000372 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione |
ger
ita |
| Record Nr. | UNINA-990005825380403321 |
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Süthold, Michael
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| Genève : Librairie Droz, 1994 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Market Math : 50 Ingredients x 4 Recipes = 200 Simple, Creative Dishes
| Market Math : 50 Ingredients x 4 Recipes = 200 Simple, Creative Dishes |
| Autore | Wine The Editors of Food & |
| Pubbl/distr/stampa | Birmingham : , : TI Inc. Books, , 2016 |
| Descrizione fisica | 1 online resource (342 pages) |
| Disciplina | 641.5 |
| Soggetto topico |
Cooking
Formulas, recipes, etc |
| ISBN | 0-8487-5089-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title -- Contents -- Foreword -- Apples -- Apple Sandwiches -- Savory Apple Compote -- Apples on Horseback -- Caramel-Apple Ice Cream -- Hard Cider Sangria -- Apricots -- Charred Green Beans with Apricots -- Apricot and Ricotta Tartines -- Honey-Thyme Chicken and Apricot Kebabs -- Lemony Apricot Clafoutis -- Asparagus -- Asparagus Tabbouleh -- Asparagus Pickles -- Asparagus Vinaigrette -- Pasta with Asparagus Pesto -- Roasted Asparagus with Lemony Breadcrumbs -- Avocado -- Avocado Tartare -- Avocado-Hummus Dip -- Roasted Carrot and Avocado Salad -- Alice Waters's Pink Grapefruit and Avocado Salad -- Bananas -- Banana-Strawberry Tartines -- Tropical Banana Roast -- Banana-Nut Truffles -- Banana Snacking Cake -- Beef -- Steak Tacos with Pineapple -- Spring Beef Stew -- Grilled Rib Eye Steaks with Apple-Radish Vinaigrette -- Sweet-and-Spicy Grilled Beef Short Ribs -- Beets -- Pickled Beets and Eggs -- Salt-Baked Caraway Beets -- Raw Beet and Kalamata Olive Relish -- Beet and Lentil Salad with Beet Greens -- Beet and Potato Latkes -- Blueberries -- Blueberry Dutch Baby -- Blueberry Cheesecake Mousse -- Blueberry Vinaigrette -- Maraschino Blueberries -- Broccoli -- Flash-Roasted Broccoli with Spicy Crumbs -- Creamy Roasted Broccoli Soup -- Broccoli Cheese Dunk -- Broccoli-Anchovy Fettuccine -- Warm Kale and Broccoli Stem Salad with Leek Vinaigrette -- Brussels Sprouts -- Thai Brussels Sprout Salad -- Brussels Sprout Frittata -- Whole Roast Chicken with 40 Brussels Sprouts -- Spaghetti with Brussels Sprout and Sausage Breadcrumbs -- Butternut Squash -- Chipotle-Butternut Squash Soup with Chive Cream -- Butternut Squash, Apple and Chicken Pan Roast -- Squash Rösti Cakes with Sour Cream and Salmon Caviar -- Mashed Butternut Squash with Roasted Garlic -- Apricot-Glazed Butternut Squash Tart -- Cabbage -- Cabbage Slaw -- Fresh Cabbage Kimchi.
Chicken-Cabbage Salad -- Potted Ham with Cabbage and Pickles -- Tom Colicchio's Apple Cider-Braised Cabbage -- Canned Tuna -- Tuna Banh Mi -- Tuscan White Bean and Escarole Soup with Tuna -- Tuna Escabeche Tostadas -- Lemony Tuna and Artichoke Dip -- Carrots -- Curry-Roasted Carrots with Carrot Top Gremolata -- Nutty Carrot Pilaf -- Crunchy Carrot and Beet Salad with Herbs -- Carrot, Coconut and Zucchini Bread -- Carrot-Pear Shrub -- Cauliflower -- Cauliflower Puree with Horseradish and Caraway -- Silky Cauliflower Soup with Charmoula and Almonds -- Stir-Fried Cauliflower "Rice" -- Faux Tso's Cauliflower -- Cherries -- Israeli Couscous with Cherries and Olives -- Cherry Hand Pies -- Cherry-Lime Pudding Cups -- Pork and Sausage Meat Loaf with Cherries -- Chicken -- Chicken Caesar Skewers -- Sesame-Ginger Chicken Meatballs -- Chicken Roasted on Bread with Caperberries -- Chicken-Chile Soup -- Michael Symon's Lemon-Shallot-Marinated Chicken -- Bobby Flay's Honey Mustard Chicken -- Chickpeas -- Chickpea Salad Sandwiches -- Chickpea and Swiss Chard Chili -- Kale Caesar with Fried Chickpeas -- Spanish-Style Chickpea Quesadillas -- Corn -- Skillet Corn with Bulgur -- Corn-Shrimp Dumplings -- Thai Glazed Corn -- Parmesan Corn Butter -- Cucumbers -- Cucumber Gazpacho with Shrimp -- Cucumber and Sugar Snap Salad with Nutty Granola -- Cucumber and Salami Fried Rice with Arugula -- Grilled Marinated Cucumbers and Eggplant with Basil -- Bobby Flay's Dill Pickles -- Eggplant -- Pork and Eggplant Stir-Fry -- Eggplant Noodle Salad -- Grilled Eggplant Tortas -- Eggplant Potato Salad -- Jonathan Waxman's Baked Rigatoni with Eggplant, Tomatoes and Ricotta -- Eggs -- Mexican Eggs Baked in Tomato Sauce -- Egg Salad with Herbs and Pickles -- Cumin Oil-Fried Egg and Avocado Toasts -- Sausage and Apple Frittata with Dill -- Fish Fillets & -- Steaks -- Smoky Fishwiches. Sea Bass Dill Meunière -- Grilled Halibut Dip -- Giada De Laurentiis's Swordfish Spiedini -- Fish Soup with Cabbage and Potatoes -- Grapes -- Grape and Walnut Crostini with Roquefort -- Roasted Grape Cake -- Fresh Grape Soda -- Grape Salsa Verde -- Green Beans -- Bloody Mary-Pickled Green Beans -- Green Bean and Scallion Pancake -- Sichuan-Style Green Beans with Pork -- Tempura Green Beans with Old Bay and Lemon -- Ground Beef -- Adobo Meat Loaves -- Yorkshire Pudding Bake with Beef and Cheddar -- Coconut Curried Beef Noodles -- Beet and Beef Burgers -- Ham -- Muffuletta Calzone -- Spring Ham Steaks with Sweet Pea-Leek Pan Sauce -- Open-Face Monte Cristos -- Country Ham Flapjacks with Maple Syrup -- Jose Garces's Ham, Escarole and White Bean Stew -- Hot Peppers -- Crispy Baked Jalapeño Poppers -- Chile-Chicken Saltimbocca -- Scallops with Thai Chile Sauce -- Serrano Chile and Potato Hash -- Rick Bayless's Chile-Cilantro Pesto -- Kale -- Nutty Baby Kale Chips -- Kale Rice Bowl -- Cacio e Pepe-Style Braised Kale -- Garlicky Kale-and-Provolone Grinders -- Marcus Samuelsson's Gingery Creamed Kale and Cabbage -- Lamb -- Coconut Lamb Curry with Sweet Potatoes -- Simplest Lamb Bolognese with Pappardelle -- Grilled Lamb Loin Chops with Pomegranate Relish -- Spiced Lamb Sliders with Harissa Mayonnaise and Cucumber -- Lentils -- Warm Lentil and Carrot Salad with Feta Dressing -- Yellow Lentil Dal with Tofu -- Fried Spiced Red Lentils -- Lentil and Chicken Cassoulet -- Mushrooms -- Mushroom Carpaccio with Chive Oil -- Garlicky Mushroom Pasta with Parsley -- Warm Mushroom-Barley Salad -- Mushroom Poutine -- Oranges -- Honey-Orange Chicken -- Roasted Orange Marmalade -- Orange Caramel Sauce -- Orange-Almond Parfaits -- Pasta -- Fettuccine with Shrimp -- Cacio e Pepe Pasta Pie -- Penne with Chicken and Pickled Peppers. Orecchiette with Sausage, Chickpeas and Mint -- Peppers -- Herb-Marinated Peppers and Tuna -- Mixed Bell Pepper Pasta -- Spicy Pickled Peppers -- Bulgogi-Style Pepper Steak Sandwiches -- Barbara Lynch's Chicken and Pepper Cacciatore -- Pork -- Spicy Fideos with Pork -- Fennel-Rubbed Pork Tenderloin with Fingerling Potatoes and Lemon -- Blackberry-Glazed Pork Chops with Broccolini -- Vietnamese Pork Burgers -- Potatoes -- Warm Potato and Green Bean Salad -- Crispy Buffalo-Style Potatoes -- Accordion Potatoes -- Potato-Apple-Dill Pancakes -- Boiled Potatoes with Sage Butter -- Mario Batali's Tortilla Española -- Quinoa -- Quinoa Pilaf with Dates, Olives and Arugula -- Skirt Steak Quinoa Bowls with Ginger-Sesame Dressing -- Quinoa-Dill Omelet with Feta -- Quinoa-Pork Meatballs -- Rice -- Coconut Rice Salad -- Baked Shrimp Risotto -- Indian Fried Rice with Chickpeas and Spinach -- Spiced Rice Breakfast Porridge -- José Andrés's Rice Pudding Brûlée -- Salmon -- Salmon and Citrus Salad with Poppy Seed Dressing -- Salmon, Broccolini and Fresh Red Chile Papillotes -- Salmon and Cherry Tomato Skewers with Rosemary Vinaigrette -- Salmon Sandwiches with Bacon and Apple-Horseradish Mayo -- Sausage -- Sausage and Cheddar Muffins -- Sausage Choucroute -- Sausage and Fennel Parm Heroes -- Warm Escarole Salad with Sausage Vinaigrette -- Shrimp -- Shrimp and Chorizo Tortas -- Shrimp Salad with Green Curry Dressing -- Shrimp Cakes with Spicy Mayo -- Angry Shrimp Spaghettini -- Stephanie Izard's Grilled Shrimp with Shrimp Butter -- Snap Peas -- Double-Pea Sauté with Ground Pork -- Warm Snap Peas with Ham and Tarragon Butter -- Snap Pea and Radish Salad with Tahini Dressing -- Snap Pea Falafel Salad -- Spinach -- Quinoa with Spinach and Roasted Almonds -- Spinach and Caramelized Onion Dip -- Spinach Salad with Walnut Vinaigrette -- Asian Pork Noodles with Spinach. Tanya Holland's Spinach Spoon Bread -- Strawberries -- Caramelized Panzanella with Strawberries -- Strawberry-Prosecco Gelées -- Strawberry Shortcake -- Fresh Strawberry Sauce -- Mario Batali's Balsamic Strawberries with Strawberry Sorbet -- Sweet Potatoes -- Sweet Potato Hash Browns -- Sweet Potato-Tomato Pasta Sauce -- Sweet Potatoes with Almond Pesto -- Sweet Potato and Mushroom Salad -- Baked Sweet Potato Chips -- Tofu -- Creamy Sesame-Garlic Tofu Dressing -- Seared Tofu Tabbouleh -- Crispy Tofu Steaks with Ginger Vinaigrette -- Tofu Masala -- Tomatoes -- Summery Fresh Tomato Soup -- Roasted Tomatoes with Anchovies and Capers -- Pappardelle with Tomatoes, Almonds and Parmesan -- Tomato Salad with Horseradish Ranch Dressing -- Garlic-Toasted Tomato Tartines -- Jacques Pépin's Garlicky Cherry Tomato and Bread Gratin -- Turkey -- Turkey Tonnato -- Turkey Curry Soup -- Turkey-Stuffing Salad -- Turkey Reuben Hash -- Art Smith's Turkey and Pinto Bean Chili -- Zucchini -- Zucchini Gratin -- Zucchini Confetti Pasta with Dill and Walnuts -- Grilled Zucchini and Lamb with Serrano Chile -- Crispy Zucchini Pancakes -- Contributors -- Copyright. |
| Record Nr. | UNINA-9910154291003321 |
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Wine The Editors of Food &
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| Birmingham : , : TI Inc. Books, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Messaggi per la gola / Luigi Sada ; a cura di Francesco Romito ; presentazione di Pasquale Soccio
| Messaggi per la gola / Luigi Sada ; a cura di Francesco Romito ; presentazione di Pasquale Soccio |
| Autore | Sada, Luigi |
| Pubbl/distr/stampa | Santo Spirito, Bari : Edizioni del Centro librario, 1979 |
| Descrizione fisica | 67 p. : ill., [4] charts of tables . ; 25 cm |
| Disciplina | 641.5 |
| Altri autori (Persone) | Romito, Francesco |
| Collana | Bibliotechina de La taberna ; 9 |
| Soggetto topico | Cooking |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNISALENTO-991002837509707536 |
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Sada, Luigi
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| Santo Spirito, Bari : Edizioni del Centro librario, 1979 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
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Mit Kindern kochen, essen und geniessen : Rezepte, tipps und Inspirationen für jeden Tag / / Marianne Botta Diener
| Mit Kindern kochen, essen und geniessen : Rezepte, tipps und Inspirationen für jeden Tag / / Marianne Botta Diener |
| Autore | Botta Diener Marianne |
| Edizione | [2., aktualisierte Auflage.] |
| Pubbl/distr/stampa | Zürich, [Switzerland] : , : Beobachter, , 2010 |
| Descrizione fisica | 1 online resource (537 p.) |
| Disciplina |
641.5
641.5123 |
| Soggetto topico | Cooking |
| ISBN | 3-85569-684-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto |
Cover; Kurztitel; Titel; Copyright; Inhalt; Über Dieses Buch; Inspirationen für jede Gelegenheit; Das Überlebens-Koch- und Backbuch; Ein Familienwerk im doppelten Sinn; Ein Wort zum Gebrauch; Kein Diätbuch; Bewährte Alltagsmenüs; Effizient dank Menüplan; Viele Pluspunkte; Angepasst an die Agenda; Alle Sinne ansprechen; Muster-Menüplan; Mittag- und Abendessen planen; Kleine Gäste am Mittagstisch; Vorspeisen; Himborange; Fiwieitu; Rot-Weiss-Grün-Spiessli; Eisbergsalat mit Vinaigrette; Kindersalat; Hauptgerichte; Poulet-Cordon-bleu mit Ofen-Fritten; Gnocchi di ricotta e spinaci; Fleisch-Pastete
Lasagne al fornoSchweinsplätzli im Teig; Rot-grüne Brätkügelchen; Ruck-Zuck-Omeletten; Laubfrösche mit Kalbfleischfüllung; Pizza Margherita; Ofen-Fleischkäse; Kartoffelsalat; Rindfleisch-Burger; Tacos (Mexikanische Teigtaschen); Desserts; Vanilleköpfli; Mandarinen-Tiramisù; Apfel-Blechkuchen; Biskuitroulade; Schokoladencreme; Gesund mit Wenig Geld; Kleine und grosse Hauptgerichte; Ramequin; Gottis Fleischvögel; Älplermagronen; Maluns; Zitronenspaghetti; Fotzelschnitten; Apfelwähe; Königsberger Klopse; Kartoffelstock; Kartoffel-Gnocchi mit Tomatensauce; Plain in pigna; Baked Potatoes Kartoffelsuppe mit WienerliFit mit Gemüse, Früchten und Fisch; Lust auf Gemüse; Probieren, probieren, probieren; Nicht aufgeben!; Tipps und Tricks; Beste Gemüserezepte; Vorspeisen und Suppen; Tomatensuppe mit Basilikumhaube; Gemüsetatar; Die beste Rüeblisuppe; Rüebli-Apfel-Quark; Hauptgerichte; Tomatenschnitzel Wiener Art; Gefüllte Zucchetti und Tomaten; Gefüllte Zucchetti «Charlotte»; Auberginen-Türmchen; Zucchetti im Hemd; Gemüse-Käseschnitte; Pita-Brot mit Grillgemüse; Weizenkeim-Gnocchi mit Spinat und Hüttenkäse; Gemüse-Frittata; Nanas Capuns; Karamellisierte Cherrytomaten Französische GemüseomeletteGrüner Spargelgratin mit Speck; Fritto misto; Versteckis von Gemüse im Brot; Pasta und Pastasaucen; Pastaschnecken; Gemüselasagne; Teigwaren mit Broccoli; Kalte Tomatensauce; Tomatensugo; Echte Spaghetti al Pesto; Farfalle mit Champignon-Erbsen-Sauce; Gemüse im Teig; Wurst-Kräpfli; Gemüsestrudel; Grüne Quiche; Rüebli-Muffins; Französischer Apéro-Cake; Beilagen; Schmortomaten aus dem Ofen; Süss gebratene Zucchetti; Leckere Salate; Salatsaucen; Lukas' Salatsauce; Balsamico-Sauce; Italienische Salatsauce; Zitronensauce; Französische Salatsauce; Honig-Salatsauce Blue-Cheese-DressingJoghurt-Salatsauce; Salate als Vorspeise; Gurkensalat; Lauwarmer Kabissalat; Wintersalat; Ich-mag-kein-Blatt-Salat; Salate als Hauptgericht; Mediterraner Geflügelsalat; Caesar-Salat; Sommer-Spaghettisalat; Salade niçoise; Tomatensalat mit Mayo-Käsesauce; Frühlingssalat mit Omelette; Rüeblisalat mit Perlen; Nüsslisalat mit Ei und Knusper; Russischer Würfeli- und Kügelisalat; Feine Früchtchen; Gewöhnung muss sein; Viele gesundheitliche Vorteile; Früchte als Zwischenmahlzeit; Cassis-Drink; Rosa Sommerdrink; Fruchtspiessli; Der beste Fruchtsalat; Apfelkompott; Fruchtdesserts Rahmäpfel |
| Record Nr. | UNINA-9910153287403321 |
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Botta Diener Marianne
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| Zürich, [Switzerland] : , : Beobachter, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Molecular Gastronomy [[electronic resource] ] : Exploring the Science of Flavor
| Molecular Gastronomy [[electronic resource] ] : Exploring the Science of Flavor |
| Autore | This Herve |
| Pubbl/distr/stampa | New York, : Columbia University Press, 2006 |
| Descrizione fisica | 1 online resource (392 p.) |
| Disciplina |
641.5
664.072 |
| Altri autori (Persone) | DeBevoiseMalcolm |
| Collana | Arts and Traditions of the Table: Perspectives on Culinary History |
| Soggetto topico |
Flavor
Food -- Sensory evaluation Molecular gastronomy |
| Soggetto genere / forma | Electronic books. |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; Series Editor's Preface; Introduction to theEnglish-Language Edition; Part One: Secrets of the Kitchen; 1. Making Stock; 2. Clarifying Stock; 3. Hard-Boiled Eggs; 4. Quiches, Quenelles, and Puff Pastries; 5. Échaudés and Gnocchi; 6. The Well-Leavened Soufflé; 7. Quenelles and Their Cousins; 8. Fondue; 9. Roasting Beef; 10. Seasoning Steak; 11. Wine and Marinades; 12. Color and Freshness; 13. Softening Lentils; 14. Souffléed Potatoes; 15. Preserves and Preserving Pans; 16. Saving a Crème Anglaise; 17. Grains of Salt; 18. Of Champagne and Teaspoons; 19. Coffee, Tea, and Milk
Part Two: The Physiology of Flavor20. Food as Medicine; 21. Taste and Digestion; 22. Taste in the Brain; 23. Papillary Cells; 24. How Salt Affects Taste; 25. Detecting Tastes; 26. Bitter Tastes; 27. Hot Up Front; 28. The Taste of Cold; 29. Mastication; 30. Tenderness and Juiciness; 31. Measuring Aromas; 32. At Table in the Nursery; 33. Food Allergies; 34. Public Health Alerts; Part Three: Investigations & Models; 35. The Secret of Bread; 36. Yeast and Bread; 37. Curious Yellow; 38. Gustatory Paradoxes; 39. The Taste of Food; 40. Lumps and Strings; 41. Foams; 42. Hard Sausage; 43. Spanish Hams 44. Foie Gras45. Antioxidant Agents; 46. Trout; 47. Cooking Times; 48. The Flavor of Roasted Meats; 49. Tenderizing Meats; 50. Al Dente; 51. Forgotten Vegetables; 52. Preserving Mushrooms; 53. Truffles; 54. More Flavor; 55. French Fries; 56. Mashed Potatoes; 57. Algal Fibers; 58. Cheeses; 59. From Grass to Cheese; 60. The Tastes of Cheese; 61. Yogurt; 62. Milk Solids; 63. Sabayons; 64. Fruits in Syrup; 65. Fibers and Jams; 66. The Whitening of Chocolate; 67. Caramel; 68. Bread and Crackers; 69. The Terroirs of Alsace; 70. Length in the Mouth; 71. Tannins; 72. Yellow Wine 73. Wine Without Dregs74. Sulfur and Wine; 75. Wine Glasses; 76. Wine and Temperature; 77. Champagne and Its Foam; 78. Champagne in a Flute; 79. Demi Versus Magnum; 80. The Terroirs of Whiskey; 81. Cartagenes; 82. Tea; Part Four: A Cuisine for Tomorrow; 83. Cooking in a Vacuum; 84. Aromas or Reactions?; 85. Butter: A False Solid; 86. Liver Mousse; 87. In Praise of Fats; 88. Mayonnaises; 89. Aioli Generalized; 90. Orders of Magnitude; 91. Hundred-Year-Old Eggs; 92. Smoking Salmon; 93. Methods and Principles; 94. Pure Beef; 95. Fortified Cheeses; 96. Chantilly Chocolate 97. Everything Chocolate98. Playing with Texture; 99. Christmas Recipes; 100. The Hidden Taste of Wine; 101. Teleolfaction; Glossary; Further Reading; Index |
| Record Nr. | UNINA-9910462313103321 |
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This Herve
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| New York, : Columbia University Press, 2006 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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