The Photography of Modernist Cuisine

Author: Nathan Myhrvold

Publisher: N.A

ISBN: 9780982761021

Category: Cooking

Page: 312

View: 4451

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The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.
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Modernist Cuisine Stainless Steel Slipcase

Author: Nathan Myhrvold

Publisher: N.A

ISBN: 9780999292907

Category:

Page: N.A

View: 8016

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Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).
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Modernist Bread

Kitchen manual

Author: Nathan Myhrvold,Francisco J. Migoya

Publisher: N.A

ISBN: 9780982761052

Category: Baking

Page: 430

View: 5446

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A History of Pacific Northwest Cuisine

Mastodons to Molecular Gastronomy

Author: Marc Hinton

Publisher: Arcadia Publishing

ISBN: 1625846584

Category: History

Page: 208

View: 7650

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With a dash of humor and a sprinkling of recipes, culinarian Marc Hinton chronicles the bounty of the Pacific Northwest from the mastodon meals of the earliest inhabitants to the gastronomic revolution of today. In this lively narrative, learn how Oregon's and Washington's chefs have used the region's natural abundance to create a sumptuous cuisine that is stylish yet simple and how winemakers and brewers have crafted their own rich beverage traditions. From potlatches to Prohibition, seafood to sustainability and Lewis and Clark to James Beard, Hinton traces the events and influences that have shaped the Pacific Northwest's edible past and created a delectable fare that has foodies and enophiles from around the world clamoring for a taste.
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Sauces

A Global History

Author: Maryann Tebben

Publisher: Reaktion Books

ISBN: 1780234139

Category: Cooking

Page: 128

View: 5172

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Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country’s cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits. Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a commodity and helped seafarers add flavor to their rations. Tracing the evolution of food technology, she explores the development of the art of sauce creation and examines the foams, ices, and smokes—barely recognizable as sauces—that are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauces—how salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in India—and offers tantalizing historical comparisons such as that between ketchup and Tabasco. A charming look at the source of soy sauce, mole, beurre blanc, and more, Sauces will please expert chefs and novice sauciers alike.
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The Food and Drink of Seattle

From Wild Salmon to Craft Beer

Author: Judith Dern

Publisher: Rowman & Littlefield

ISBN: 1442259779

Category: History

Page: 276

View: 5263

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Exploring Seattle’s food history reveals a culinary legacy both distinctive and bountiful. The region’s food traditions include numerous indigenous edibles ranging from wild salmon to foraged mushrooms. Covering the history, culture, and cuisine of Seattle, Judith Dern takes readers on an in-depth culinary tour of this flourishing and fascinating Pacific Northwest city.
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Unique Eats and Eateries of Seattle

Author: Jake Uitti

Publisher: Reedy Press LLC

ISBN: 1681061813

Category: Travel

Page: 208

View: 2345

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When you think about restaurants in Seattle, a few notable options immediately come to mind. Many will think of smoked salmon and fresh seafood, others might think of the great Thai, Japanese, Vietnamese and Chinese influences in the city. And all those folks would be right! But delving deeper into the culinary catacombs of Seattle, one discovers amazing deep dish pizza, giant sloppy (and delicious) burgers, textbook fried chicken, tantalizing biscuits and even the Seattle hot dog made with grilled onions, jalapenos and cream cheese. Whether sampling fresh ingredients at the Pike Place Market or getting a bowl of noodles at a hole-in-the-wall shop, the Seattle food scene will satisfy your cravings each and every day of the week. Seattle, founded in 1851 as a logging and fishing town, has been home to farm-to-table techniques ever since. And that tradition carries on today - whether you're talking Taichi Kitamura's sushi, Edouardo Jordan's soul food or Renee Erickson's wood-fire oven-cooked veggies. And while this book is an expertly written guide to what’s possible in the Emerald City, sometimes it is the unknown shops you discover along your path that forever stick with you - whether it’s a brand new food truck or a $30 plate of heavenly pasta. But in the meantime, let Unique Eats and Eateries of Seattle be your food guide. p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 20.0px; font: 14.7px Arial; color: #000000; -webkit-text-stroke: #000000} p.p2 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 20.0px; font: 14.7px Arial; color: #000000; -webkit-text-stroke: #000000; min-height: 16.0px} p.p3 {margin: 0.0px 0.0px 0.0px 0.0px; line-height: 17.0px; font: 14.7px Arial; color: #000000; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}
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Reference Sources for Small and Medium-sized Libraries, Eighth Edition

Author: Jack O'Gorman

Publisher: American Library Association

ISBN: 0838912125

Category: Language Arts & Disciplines

Page: 312

View: 2882

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Focusing on new reference sources published since 2008 and reference titles that have retained their relevance, this new edition brings O’Gorman’s complete and authoritative guide to the best reference sources for small and medium-sized academic and public libraries fully up to date. About 40 percent of the content is new to this edition. Containing sources selected and annotated by a team of public and academic librarians, the works included have been chosen for value and expertise in specific subject areas. Equally useful for both library patrons and staff, this resource Covers more than a dozen key subject areas, including General Reference; Philosophy, Religion, and Ethics; Psychology and Psychiatry; Social Sciences and Sociology; Business and Careers; Political Science and Law; Education; Words and Languages; Science and Technology; History; and Performing Arts Encompasses database products, CD-ROMs, websites, and other electronic resources in addition to print materials Includes thorough annotations for each source, with information on author/editor, publisher, cost, format, Dewey and LC classification numbers, and more Library patrons will find this an invaluable resource for current everyday topics. Librarians will appreciate it as both a reference and collection development tool, knowing it’s backed by ALA’s long tradition of excellence in reference selection.
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1,000 Foods To Eat Before You Die

A Food Lover's Life List

Author: Mimi Sheraton

Publisher: Workman Publishing

ISBN: 076118306X

Category: Cooking

Page: 1008

View: 5145

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The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
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