Altri libri che potrebbero interessarti

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  Nine Lives - A Chef's Journey...

  Brandon Baltzley

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  At twenty-six years old, Brandon Baltzley was poised for his star turn as the opening chef at Chicago's hotspot Tribute. People called him a prodigy—the Salvador Dali of cooking—and foodie blogs followed his every move. Instead, Brandon walked away from it all and entered rehab to deal with the alcohol and cocaine addiction that had enslaved him most of his adult life. 
   
  Brandon grew up in the South with no father and an addict mother. At nine, he was prepping vegetables in the back of a gay bar. From there, he went on to deep-frying with Paula Deen to cooking in an array of Michelin-starred restaurants, including Grant Achatz's world-renowned Alinea. In between, he was touring the country with his heavy metal band, Kylesa—and doing his first stint in rehab. 
   
  Like Gabrielle Hamilton's Blood, Butter and Bones, Brandon's Nine Lives is about blazing a way out from a rough childhood through talent and an unbridled passion for the craft of cooking. A story that's still being written as Brandon works with Crux, the pop-up culinary collective he founded, and plans for the opening of his own restaurant, Nine Lives serves up a raw and riveting memoir about food, rock-and-roll, and redemption.

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  Flavor - The Science of Our Most...

  Bob Holmes

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  Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe—or to appreciate—fully. 
   
   
   
  In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor. He peers over the shoulders of fascinating food professionals engineering the perfect snack, chefs seeking surprising new flavor combinations, and even mathematicians pursuing the perfect pizza topping. He reveals how we can all sharpen our senses using professional techniques to name and describe flavors articulately. 
   
   
   
  Whether you're someone who likes to cook creatively, delve into cutting-edge science, explore nutrition trends, or just to eat, Flavor will open your mind and palate to a vast and exciting sensory world.

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  AMISH CANNING AND PRESERVING...

  Josephine Fisher

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  Canning sounds complicated, but it isn’t; it’s just another way of cooking your food, but instead of cooking each meal as you need to eat it, you simply cook foods you can store for the long term. 
  Why would you want to do that? 
  For several reasons. First, it’s a great way to ensure you have food available in an emergency, such as long-term power blackouts. Second, it’s a great way of ensuring that you have food to hand when you don’t feel like cooking a meal from scratch or don’t have the time. And third, it lets you preserve foods when they are at their best flavor, especially if you grow your own fruit and vegetables or get great seasonal deals at farmer’s markets or grocery stores. Imagine having homemade jams and jellies for breakfast, crunchy pickles, sauces, relishes, and even meat and fish, all prepared and stored by you. 
  Canning is one of the most common techniques for preserving fresh food in jars and killing bacteria and microorganisms using heat. That heat also stops certain enzymes that can make the food go bad, ensuring you can store your food for months. 
  When you heat the jars, the air is pushed out of the jar; as the jars cool, the lids seal, creating a vacuum that helps preserve the food. Because there is no air in the jars, yeast, microbes, and mold cannot form, thus ensuring the food doesn’t go bad

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  The Geeky Chef: Drinks

  Cassandra Reeder

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  Sip your way through legendary cocktails from Final Fantasy, World of Warcraft, Star Trek, Dune, Archer, Twin Peaks, and more pop culture favorites. 
   
  Whether you binge sci-fi TV shows, rewatch cult films, get addicted to MMORPGs, or read all the fantasy book series, The Geeky Bartender: Drinks has your fictional beverage fantasies covered. 
   
   
   
  For super fans of every variety, this leveled-up cocktail book will soon have you unlocking achievements behind the bar, no matter if you’re mixing drinks for yourself, a friend, or even a viewing party. And for all you nondrinkers, don’t fret: this book has a nonalcoholic chapter along with plenty of imaginative tricks for making drinks alcohol-free. 
   
  After an introduction to making your own flavored simple syrups and instructions on cool special effects such as shimmer, fire, and mist, get ready to restore your mana and wow your guests with these and more brilliant drinks:Sulfuron Slammer (World of Warcraft)Romulan Ale (Star Trek)Sonic Screwdriver (Doctor Who)Butterbeer (Harry Potter)Moloko Plus (A Clockwork Orange)Ardees aka Jawa Juice (Star Wars)Hero Drink (Final Fantasy) 
   
  Let your love for sci-fi or fantasy shine with The Geeky Chef series by creating food and drinks from your favorite shows, movies, and video games. Your cool, homemade, fiction-themed spread will make you the life of the party. Incredibly fun and creative, and colorfully designed, The Geeky Chef books make the perfect gift for the geek in your life who lives in a world of their own. 
   
  Other titles in this series include The Geeky Chef Cookbook and The Geeky Chef Strikes Back.

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  A Taste of Opportunity - An...

  Renee Guilbault

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  The most important ingredient for success in the food industry? You. 
  The food world has long kept a big secret: that everything is possible in this industry. Big dreams? You can achieve them here. No degree or connections? No problem. The scale of opportunity to earn a fantastic income, live a life of creativity and freedom, and even change the world is staggering. And all you need to get started is yourself. 
  This book is designed to help anyone who wants a rewarding career in food, whether you're in your first hourly-wage job, ready to move into management, or looking ahead to executive leadership. Drawing on her own raw and sometimes shocking experiences of working her way from the very bottom to the astonishing top, food-industry executive and consultant Renee Guilbault will teach you how to run your professional life in Mise Mode: her own unique career-development version of mise en place, the famous chef's process for making sure ingredients are prepped and ready to go. You'll learn how to keep moving forward in your career, navigate inevitable challenges, and embrace growth and resilience-all in service to achieving your career dreams. Truly special bonus materials include 15 industry experts sharing their career stories and leadership insights along with some amazing recipes. 
  A Taste of Opportunity shows you the enormity of what's possible in this industry and gives you the tools to make the industry work its magic for you.

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  French Kids Eat Everything - How...

  Karen Le Billon

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  When she moved her young family to her husband's hometown in northern France, Karen Le Billon expected some cultural adjustment. But she didn't expect to be lectured for slipping her fussing toddler a snack, or to be forbidden from packing her older daughter a school lunch. Karen is intrigued by the fact that French children happily eat everything—from beets to broccoli, from salad to spinach—while French obesity rates are a fraction of what they are in North America. 
   
  Karen soon begins to see the wisdom in the "food rules" that the French use to foster healthy eating habits and good manners in babies and children. Some of the rules call into question both our eating habits and our parenting styles. Other rules evoke commonsense habits that we used to share but have somehow forgotten. 
   
  Combining personal anecdotes with practical tips and appetizing recipes, French Kids Eat Everything is a humorous, provocative look at families, food, and children that is filled with inspiration and advice that every parent can use.

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