Spices Online

Description

In an era of outfitted home kitchens and food fascination, it's no wonder home cooks who never learned the fundamentals of the kitchen are intimidated. Twenty years ago, James Peterson could relate, and so he taught himself by cooking his way through professional kitchens and stacks of books, logging the lessons of his kitchen education one by one. Now one of the country's most revered cooking teachers, Peterson provides the confidence-building instructions home cooks need to teach themselves to cook consistently with ease and success. COOKING is the only all-in-one instructional that details the techniques that cooks really need to master, teaches all the basic recipes, and includes hundreds of photos that illuminate and inspire.

Put simply, Cooking is a revelation. No other cookbook so deftly illustrates as broad a scope of classic culinary methods and flavors as you'll find here. As a veteran chef and award-winning cookbook author, James Peterson is uniquely qualified to take food lovers into the modern kitchen and turn them into passionate, precise, intuitive cooks. What's most impressive about a book of this breadth and size (540 pages and 600 recipes, brought to life with 1500 vivid color photographs) is how accessible and fun it is to read. Every recipe in Cooking sings with a deep knowledge of the ingredients at hand, encouraging cooks not just to follow the recipe but to really understand and relish in the process, and the result is a terrific turn-to reference for any cook seeking inspired instruction. --Anne Bartholomew Luscious Recipes from Cooking Artichoke and Toasted Walnut Salad Braised Short Ribs Classic French Apple Tart

Features

• Hardcover, 534 pages
• Numerous boxes highlight preparation tips and tricks
• Organized partly by course and partly by main ingredient
• Recipes brought to life with 1,500 step-by-step color photographs

Reviews

One of a distinguised few comprehensive kitchen guides

by Jason from Roxbury Crossing, Morocco on 2010-08-16
This was our Kitchen Basics text at the Cambridge School of Culinary Arts, and after spending some time with a our chef-instructor and the author, it was easy to see why. Peterson spends just enough time on each subject to give the interested, studious reader real insight as to not only how, but *why* we do the things we do in the kitchen. His instructional photos, side-by-side with the techniques he describes, gave us an excellent reference tool for the various processes we learned, and even when I would read ahead, and try some of the things we'd not yet covered, I found Peterson to be an excellent teacher in his own right.His insight and knowledge are on par with the best, and I highly recommend his book for anyone who wants to move above the level of "accomplished kitchen amateur" and start moving into the realm of "serious culinary artist".

Splendid cooking

by Ir C. Kramer from Eindhoven, Netherlands on 2010-07-26
Because I already had Peterson's Splendid Soups and his Sauces I was very curious to see his Cooking. Splendid Soups was all I could want from it, Sauces was less so, because it was aimed more at professional chefs (which means a.o. large quantities made in advance) than at the amateur home cook. Fortunately Cooking adheres to the tradition of Splendid Soups. The recipes are very well doable for amateurs, not all of them rely on expensive ingredients and the supporting photographs are a real help and a pleasure just to look at. As a European buyer I have two minor points of criticism: Some of the recipes are not really suited for users this side of the ocean because problematic availability of ingrdients, and it would be a real help if the ingrdients were not only measured in cups and spoons, and for that matter puonds and ounces, but also (in parentheses) in grams and liters. But probably non-American users were not the primary audiense of mr. Peterson. In total: a prime item on my cookbook shelf, and, also not unimportant, at a very reasonable cost.

Wow.

by Jose Cuadros from ATLANTIC CITY, NEW JERSEY, US on 2010-07-11
I started to get into cooking when i began to lose wieght and decided to go to culinary school. I was so crazy about food and how it could be cooked in so many ways. I would go to the library and rent a cookbook every week and all of a sudden ifound this book. I opened the first page and couldn't put it down. The info it gives u is endless and the tricks u use to make life in the kitchen simpler. The pictures are well yum and the instructions are as clear as crystel. I think this is the only book a beginner chef like me needs and for me to actually BUY a book is hard for me to do but this one i bught with no hesitation. whether ur a person wanting to learn more about food for culinary school or just a cook trying to do better this book is it.

Good for beginners

by Dan The Horn from on 2010-04-24
I read through the major sections of this book and it has been very enjoyable. The information on roasting makes a beginner like me understand that there is so much to learn about cooking well versus just throwing things in the oven. The pictures are great on the main techniques for cooking, but this is not the standard recipe cookbook in which you get a recipe and a picture of the finished product on the opposing page. I like getting ideas of what the finished product looks like but those books rarely get into the type of details that Peterson's book covers. So I find myself selecting a dish from the recipe book and then using Peterson's book to put the pieces together.

A Cooking Class in a Book

by Andrew Heyman from on 2010-03-09
There is no doubt that this is one of the best modern gourmet cookbooks I have ever used. The recipies are easy to follow, and do an excellent job of walking the reader through how to cook the most complex dishes. The end result is not only a perfect dish, but an understanding of how to do it again.What really sold me on Cooking was the roast chicken, and cheese soufflé recipies. I had never cooked soufflé before, and had always had a hit or miss experience with roasting chicken. By using Cooking, I made soufflés that were not only enjoyed by all, but were gorgeous to look at, and did not immediately fall when removed from the oven. I have made the roast chicken several times now, and each time it comes out perfect; crunchy browned skin, and meat so juicy my wife couldn't believe it was cooked all the way (we both grew up with overcooked chicken).I highly recommend Cooking for anyone that has the time and desire to make great food. Well worth the price.

Description

The book has no illustrations or index. Purchasers are entitled to a free trial membership in the General Books Club where they can select from more than a million books without charge. Subjects: Cooking / General; Cooking / Regional

Reviews

Yep, It's About Eggs

by Pam Tee from on 2010-07-11
Sarah Tyson Heston Rorer (1849-1937) was a fairly important Home Economist back-in-the-day. She was the editor at "Household News" and was a member of the staff for "Ladies Home Journal" and "Good Housekeeping". She published "Many Ways for Cooking Eggs" in 1912.This book --which has no drawings and so is fine for the Kindle-- has recipes for sauces and directions for cooking eggs in a variety of ways. In addition, there's instructions for preserving eggs, and general egg facts. Here's some of what you'll find:* SaucesEnglish Drawn Butter, Plain Hollandaise; Anchovy, Bechamel, Tarragon, Horseradish, Cream or White, Brown Butter, Perigueux, Tomato, Paprika, Curry, Italian* Cooking of EggsTo Preserve Eggs, Egging and Crumbing, Shirred Eggs, Mexicana, On a Plate, de Lesseps, Meyerbeer, a la Reine, au Miroir, a la Paysanne, a la Trinidad, Rossini, Baked in Tomato Sauce, a la Martin, a la Valenciennes, Fillets, a la Suisse, with Nut-Brown Butter, Timbales, Coquelicot, Suzette, en Cocotte. Steamed in the Shell, Birds' Nests, Eggs en Panade, Egg Pudding, a la Bonne Femme, To Poach Eggs, Eggs Mirabeau, Norwegian, Prescourt, Courtland, Louisiana, Richmond, Hungarian, Nova Scotia, Lakme, Malikoff, Virginia, Japanese, a la Windsor, Buckingham, Poached on Fried Tomatoes, a la Finnois, a la Gretna, a l'Imperatrice, with Chestnuts, a la Regence, a la Livingstone, Mornay, Zanzibar, Monte Bello, a la Bourbon, Bernaise, a la Rorer, Benedict, To Hard-boil, Creole, Curried, Beauregard, Lafayette, Jefferson, Washington, au Gratin, Deviled, a la Tripe, a l'Aurore, a la Dauphin, a la Bennett, Brouilli, Scalloped, Farci, Balls, Deviled Salad, Japanese Hard, en Marinade, a la Polonnaise, a la Hyde, a la Vinaigrette, a la Russe, Lyonnaise, Croquettes, Chops, Plain Scrambled, Scrambled with Chipped Beef, Scrambled with Lettuce, Scrambled with Shrimps, Scrambled with Fresh Tomatoes, Scrambled with Rice and Tomato, Scrambled with Asparagus Tips, Egg Flip* OmeletsOmelet with Asparagus Tips, with Green Peas, Havana, with Tomato Sauce, with Oysters, with Sweetbreads, with Tomatoes, with Ham, with Cheese, with Fine Herbs, Spanish, Jardiniere, with Fresh Mushrooms, O'Brien, with Potatoes* Sweet OmeletsOmelet a la Washington, with Rum, Swiss Souffle, a la Duchesse, SouffleI've not cooked any of these recipes... yet, and am not a good enough gourmet to be able to make a decent comment on what the results would be likely to be.Pam T~ mom and blogger

Description

* More than 200 creative, low-fat recipes for today's smaller households* Unique two-column recipe format for hassle-free preparation* Tips on shopping for one or two, and streamlining your kitchen* Full nutrient analysis with every recipe* Special chapter of delicious, no-fuss menus* Plenty of 30-minute recipes-- plus meatless meals, divine desserts, tip-packed boxes and more

Reviews

easy recipes

by Joann from Fairfield, CT United States on 2010-05-29
The recipes are easy to follow. Everything is broken down for you. I am on a low fat diet and I find these recipes easy and very good tasting.

Lots of hype - NOT HEALTHY for sure

by Olivier D. Cuny from Las Vegas, NV USA on 2010-05-27
Cooking for two: Yes. The book offers recipes for 2 or 1 person. Great. Healthy: Not even close. Most recipes call for butter, all-purpose flours, eggs, sugar, etc... Don't get me wrong, nothing wrong with those ingredients, I was just expecting a better emphasis on healthier alternatives and also actual recipes that maximize good balance. Recipes: Most sound not so appetizing.In summary, it seems that this book was written without any inspiration or any type of real base for health. Was probably an adaptation of various recipes find in other books, rewritten and calculated to accommodate for 2 people servings. Slap a "Healthy" in the title, call it low-fat (I can call anything low fat if serving is small enough) and add a little "R.D." after the author's name and I too can get a "best seller".Sorry for the negativity, but I needed to warn others that this book is far from healthy.

Excellent book

by L. Qi from on 2010-05-04
It is easy to find cookbooks with receipes that taste good but not as easy to find healthy ones that taste good. This book has a very laerge collection of receipies that you can really enjoy and feel good about eating. It As a bonus, each recipe has two sets of quantities - for one or two servings if the recipe doesn't make good leftovers, or for two or four servings if the recipe is good the next day! Despite being "healthy" the servings are generous, even satisfying my twenty-something brother. This also includes a comprehensive list of kitchen equipment, and happily, the recipes specify what equipment is needed, and never call for anything not on the basic list. This is a must-have book for any single cook.

An insight to healthy and tasteful foods!

by Roderick W. from Miami FL on 2010-04-19
This book is packed with healthy recipes to a variety of foods. Favorite meal recipes are quick to prepare, flavorful, delicious, low fat and cholesterol foods for everyday enjoyable cooking! :-)

Great recipes

by Kathleen S. Reppert from Lafayette, IN on 2010-04-01
This book had some pretty good recipes for two people. I have already tried a couple and been pleasantly surprised.

Description

When the last edition of the Joy of Cooking appeared in 1997, it was a chef-centric, rarified global ingredient kind of moment. And now, 1997 seems very far away. This country is in an economically wobbly, terror-filled time where Americans have kept close to home both literally and figuratively. The 75th Anniversary Edition of the Joy of Cooking -- as it has always done -- speaks to the time it is published into. This Joy has come full circle from 1997 with a huge emphasis on American home cooking. We are not chasing the authentic Oaxacan enchilada here -- we have cheese, chicken, and beef. We have returned the casserole; included slow cooker recipes; restored chapters on jams, jellies, pickles, ice cream, and drinks. There is an eye to economy with expanded discussions on how to get the best out of tougher cuts of meat; the art of leftovers; and keeping household stock. With 500 completely new recipes and hundreds of recipes long edited out of previous editions, this is a brand-new, best-loved Joy of Cooking that rejoices in the cooking of the country that made it the bestselling cookbook of all time -- America. BACK TO BASICS The perfect boiled egg*fluffy rice*pancakes light as air*choosing the perfect cut of meat* no fail cakes* knife skills* vegetables for every meal*cooking with fresh herbs*how to cook fish*roast chicken with crispy skin*fresh salads and homemade dressings*crisp fritters, fries, and onion rings* casserole cooking*finding the right sauce for the pasta*easy homemade pie dough*simple stock making*chewy and cakey cookies and brownies*quick pan sauces for meats BRAND NEW A return to the American classics from enchiladas and chop suey to velvet cake and mud pie* all new illustrations*rich new soups*more grilling recipes*homemade ice cream and sorbet*slow cooker recipes*complete new grains*food for a crowd*how to freeze ingredients, dishes and entire meals*beverages and party drinks for entertaining and family meals* making jellies, jams and preserves* how to can fruits and vegetables*quick suppers*brining meats and shellfish RETURN TO REFERENCE Cutting-edge nutritional information*Expanded Know Your Ingredients*More information about storing and keeping foods*more menu planning*new illustrations of techniques*new sections on high altitude baking and cooking*cooking with wine and spirits*stocking your pantry*buying the right equipment*expanded index*botanical information*ingredient substitutions*expanded information on fish and game*entertaining how-to from supper clubs to children's parties

The much anticipated 75th anniversary edition of Irma Rombauer's kitchen classic Joy of Cooking promises to be as indispensable as past editions of this generational favorite. In addition to hundreds of brand-new recipes, this Joy is filled with many recipes from all previous editions, retested and reinvented for today's tastes. Take the new Joy for a test-run in the kitchen with these featured recipes for Roast Brined Turkey and Apple Pie, and watch a video demonstration for their recipe for 10-in-One Cookies. And read on for celebrity chef "Odes to Joy," Joy timeline, and Joy trivia. Odes to Joy "Great cookbooks are not just collections of interesting recipes. They are, first and foremost, books that tell a story, the story of how people lived and cooked at a particular point in time. They reveal, to borrow an expression from James Beard, their delights and prejudices, their view of the social order, their appetite for serving others food that meets the expectations of their social class. Food can be anything and everything from fuel to an object of intellectual curiosity to full-bore hedonism that transports the mind and body far from the dinner table with just one overwhelming bite. I started cooking out of an early edition of Joy when I was only 7 years old. I remember making a basic chocolate cake with 7-minute frosting. The cake turned out fine, but the frosting resembled gruel and was my introduction to the importance of following a recipe to the letter. Evidently my lack of patience and precision had led me astray. But after that first brush with culinary failure, Joy led me to many, many successes over the years; more to the point, I became enamored of Ms. Rombauer's voice, the matter-of-fact charm that led her to suggest "stand facing the stove" as a sensible first step in any recipe. The amateur but highly evolved enthusiasm that Irma Rombauer brought to the world of home cooking was a breath of fresh air after the slightly earlier era of culinary dowagers Fannie Farmer, Mrs. Beaton, and Marion Harland. To those pillars of culinary wisdom, recipes were shorthand for cooks who had spent a lifetime in the kitchen. A pie pastry recipe might be written as "make a paste." But Ms. Rombauer was there to hold our hands, to put food in a social context and give it attitude, energy, and meaning in a world where food was leaping past the narrow formality of the Victorian age. For all of our worldly knowledge about ingredients and culinary custom, few cookbook authors have managed to perfectly capture, without artifice or self-conscious chatter, the vernacular of an age. Irma Rombauer introduced us to a room in our home--the kitchen--that was to become a place of enjoyment, not just one of backbreaking labor. She represented the essence of the new American experience, which suggested that everything in life could be transformed into pleasure with nothing more than the proper attitude. And what better way to celebrate this new age than to have a smashing cocktail party with the perfect hors d’oeuvres? The original Joy of Cooking was mind over matter, the perfect mix of attitude and function. Even as times have changed, the Joy stands out as a watershed volume, a book that speaks to the very heart of who we want to be in the kitchen: producers of our own story, directors of the good American life. And, according to Ms. Rombauer, all we have to do is take that first easy step and "stand facing the stove." --Christopher Kimball, founder and editor of Cook's Illustrated "I'm often asked to pick my favorite cookbook. Considering that there are over 3,000 cookbooks published each year, it's a daunting task to try to narrow them down. Speaking as a chef who never went to cooking school, I've been enthralled by certain cookbooks, immersing myself from cover to cover and learning about exotic cuisines from all over the world. But for just plain basic information, both the original and revised Joy of Cooking are still my bibles. I can't tell you how many times my wife Jackie and I have thumbed through the stained and broken-backed copy of Joy in our home kitchen, looking for our favorite angel food cake recipe, our favorite skillet corn bread, our favorite fluffy biscuits, and crisp waffles, and on and on. It's tough to picture my family table--or, in fact, the American table--without a well-worn copy of Joy of Cooking in the background." " --Tom Douglas, author of I Love Crab Cakes! "I highly recommend this book as a must-have in your kitchen. Chock full of great information, this book takes all of the guess work out and leaves no stone unturned." --Paula Deen, author of Paula Deen Celebrates! "In our kitchen, Joy of Cooking is a tool as indispensable as the chef's knife, the scale, the whisk. We actually own two copies--a shelf-copy for reading, and one whose sauce-splattered, dog-eared pages bear witness to just how much joy we get from Joy." " --Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook "Joy of Cooking is the ultimate reference guide that I have been using for years. It's timeless and packed with perfect recipes for the home cook that stands up to the test of time." --Tyler Florence, author of Tyler's Ultimate "Joy of Cooking is a book I turn to whenever I have a question about food or cooking. The new edition is the combined effort of some of the best cooks writing today; I know I can trust its information. And trust is, to my mind, the essential quality of all great cookbooks." --Sally Schneider, author of The Improvisational Cook "When Andrew first contemplated becoming a chef in the 1980s, he asked two Boston chefs of his acquaintance what books he should read. Each independently recommended Joy of Cooking as THE classic with reliable recipes for just about everything. (The second chef urged him to look for an early copy for the sheer entertainment value of reading how to cook a possum.) A decade later, when we interviewed 60 of America’s leading chefs for our first book Becoming a Chef, we asked them the same question--and again Joy was one of their five most recommended books. In fact, we recommend buying two copies, like we did: we keep our chocolate-smudged copy of Joy in our kitchen, and a reading copy on our bookshelves." --Andrew Dorenburg and Karen Page, authors of What to Drink with What You Eat "Our Joy of Cooking is dog-eared, flour dusted, chocolate smudged, oil spattered, and easily the most used cookbook on the shelf. The staggering amount of information in the book taught us the basics when we were in our teens and has informed our cooking for the decades since. We wish we had written it!" --Johanne Killeen and George Germon, authors of On Top of Spaghetti "I received a copy of Joy of Cooking in my late teens. I have treasured the cookbook ever since and still use it frequently as a reference. In the late 80's I was asked to represent American Cooking in Italy. I cooked all over the country for 2 months. The only book I took was Joy of Cooking. When ingredients that I had ordered did not show up and I had to totally wing it, I used this book to get me out of a few jams--like what the proportions are to make your own baking powder! If I could have only one cookbook--other than my own of course!--it would be Joy of Cooking–-as it is the bible of American cooking" --Kathy Casey, author of Kathy Casey's Northwest Table "I have purchased Joy of Cooking for all my restaurant libraries as well as my own. The recipes always work--always--and the informational chapters are accurate, to the point, and incredibly helpful--couldn’t live with out it!!" --Cindy Pawlcyn, author of Big Small Plates A Brief History ofJoy • 1930: The United States stock market crashes creating the great depression. • 1931: Irma Rombauer takes $3,000, the modest legacy her husband leaves at his death, and she self-publishes the first Joy of Cooking. She is 54 years old. • 1932: Irma tries to sell her book to a commercial publisher, Bobbs-Merrill of Indianapolis, IN, and is rejected. • 1933: Prohibition is repealed and Adolf Hilter becomes to Chancellor of Germany. • 1935: Bobbs-Merrill receives another submission of the Joy of Cooking from Irma. This version is not the self-published book but a revision, typed and bound in 15 notebook binders. • 1936: March 26 is the publication date for the first commercial Joy of Cooking. The first print run is 10,000 copies and the book costs $2.50. • 1937: The Golden Gate Bridge is completed in San Francisco and Gone with the Wind, a Scribner book, wins the Pulitzer Prize. • 1939: Bobbs-Merrill publishes Irma Rombauer's book Streamlined Cooking, a cookbook dedicated to convenience foods. The book is not a commercial success. • 1940: Freeze-drying is invented. • 1941: Pearl Harbor is attacked and America enters World War II. • 1943: The bestselling "wartime" edition of Joy of Cooking is published which includes how to creatively deal with the food rationing during World War II. • 1946: A "post-war" edition is printed with very few changes. • 1947: The microwave oven is invented. • 1951: Marion Rombauer Becker joins her mother Irma as co-author of this edition. • 1955: Gunsmoke debuts on CBS. • 1961: John F. Kennedy is inaugurated as the President of the United States. • 1962: Irma Rombauer dies in her native St. Louis. The sixth edition of Joy of Cooking is published. • 1963: The French Chef with Julia Child debuts on public television. • 1969: Neil Armstrong and Buzz Aldrin become the first to walk on the moon. • 1970: The Beatles break up. • 1974: President Nixon resigns and Stephen King’s Carrie is published. • 1975: The first--and last--edition of Joy of Cooking that is completely Marion Rombauer Becker's work is published. • 1979: Margaret Thatcher becomes the Prime Minister of Great Britain. • 1980: The median household income in the United States is $19,074 and it seems the entire country is playing PacMan. • 1981: The first genetically engineer plant--the Flavr Savr tomato--is approved for sale. • 1984: Coca-Cola changes its 99-year-old formula and launches New Coke. • 1990: East and West Germany unite. • 1997: After a more than a two decade hiatus, the eighth edition of Joy of Cooking is published by Scribner with Ethan, Marion's son, at the helm. • 2006: A new edition of Joy of Cooking, based on the writing and structure of the 1975 edition, is published to celebrate the 75th anniversary of Irma Rombauer's self-published cookbook. Joy Trivia • For the 75th anniversary edition, 4,500 recipes were tested that used a total of 400 pounds of butter, 300 quarts of milk, 485 pounds of red meat, and 275 pounds of fish and shellfish. • The average age of a recipe tester working on the 75th anniversary edition was 46.7 years. • Recipe testers spend 8,798 hours testing recipes and techniques for the latest edition. • The knife was the first cutlery invented, followed by the spoon, and, much later, the fork (11th century A.D.). • Caffeine is the most widely used behavior-changing chemical ingested worldwide. • Eating cheese slows the decay of teeth. • A light coating of oil speeds cooking and improves flavor of most grilled foods. • Some of the most requested recipes from past Joy of Cooking editions include Chicken Marengo, Chocolate Cake (also known as the "Rombauer Special"), and Golden Glow Gelatin Salad. • Ice is considered one of the most important ingredients in making drinks. • Popsicles, baby back ribs, smoothies, and power bars are just a few of the recipes making their debut in the 2006 anniversary edition. • The 2006 Joy of Cooking has instructions on using natural ingredients to color Easter eggs: beets for pink; chopped red cabbage for blue; tumeric for yellow; and the skins of 12 red onions for orange to burnt orange. • Slow cooker recipes are included in the 2006 Joy for the first time.

Features

• All new black & white illustrations
• Hardcover, 1,132 pages
• New York Times Bestseller

Reviews

Joy of Cooking is a joy to have in the kitchen!

by mountainmama from on 2010-08-30
My favorite cookbook. So much helpful information. I give this as a gift to all brides-to-be.

A must have cookbook

by Mikel from on 2010-08-27
This is the most useful and easy to use cookbook you could own. There aren't any big bright glossy pictures but every recipe provides clear instructions. There aren't any impossible-to-find ingredients like you can find in more modern cookbooks. Additionally the reference sections are priceless, they contain anything from how to peel tomatoes to how to set a formal dinner table. Full menus are also provided to help you plan a holiday! No matter how many cookbooks you own this is a must have.

A Joy for the Beginner

by JL from on 2010-08-18
This book was so easy to follow especially baking. As I am a first time baker, some of the recipes were easy to follow and I am able to whip up something easy. The carrot cake recipe was so good that even my boyfriend's family were impressed on how I managed to bake so fast. Every beginner should get this book as it is not intimidating and the ingredients are easy to find and nothing to obscure as I am living in a small town.

Joy of Cooking

by marianne palepu from on 2010-07-27
I love this cookbook! It was reccommended to me by an excellent cook, so I purchased it . It has been so helpful with so many recipes. I have been trying to make more healthy choices, and I love the recipes for cooking greens and other veggies. i have tried some of the other recipes as well, and there are many good tips. Many of the recipes are very simple, with just a few ingriedients. As I work 40 hours a week and still like to cook, these are especially attractive to me.

A must wedding present

by Matty from on 2010-07-23
This is a must buy for a wedding present. It lasts a lifetime, and helps many marriages.

Description

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

A classic tome of gastronomic science and lore, On Food and Cooking delivers an erudite discussion of table ingredients and their interactions with our bodies. Following the historical, literary, scientific and practical treatment of foodstuffs from dairy to meat to vegetables, McGee explains the nature of digestion and hunger before tackling basic ingredient components, cooking methods and utensils. He explains what happens when food spoils, why eggs are so nutritious and how alcohol makes us drunk. As fascinating as it is comprehensive, this is as practical, interesting and necessary for the cook as for the scholar.

Features

• ISBN13: 9780684800011
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Reviews

absolute requirement

by aussiechef from on 2010-09-05
i've been a chef for 30 years, studied food science and technology and worked in the food manufacturing industry....this book is a must for any chef or food technologist. not a cookbook but an explanation of cooking science and reason.

Amazing

by Dan Borton from Phoenix, AZ on 2010-09-01
This book is the definitive collection of answers to the question "why?" I can't recommend it highly enough.

A physicists's cookbook

by Dragi Raos from Zagreb, Croatia on 2010-08-23
I have little to add to all raving reviews, but to say that this physicist and food lover concurs. I like "whys", not only "hows" in cooking, and this work perfectly satisfies my curiosity.However: the efforts to adjust formatting to Kindle are considerable, but they stopped halfway: TOC and index are live, sidebars are transformed into inserts, illustrations are in appropriate gray scale. But, there is no way to navigate *within* the very detailed index, rendering it rather useless; internal links are missing ("see p.nnn" are not active links and are therefore not only useless but annoying), and here and there garbled remains of page footers appear.So, for content this book deserves clean 5 stars, but unfinished Kindle formatting lowers it to four.

Food and cooking

by rayonavich from on 2010-08-22
This book is the best book on ANY kind of cooking. It's not a cook book but a book on why foods do what they do when they are cooked. It gets more into the science of cooking over just a recipe book. If you're the type of person who wants to know how the chefs come up with these awesome recipes this will explain the theory behind the cooking. This will give you insight on building winning recipes. I highly recommend this book for ANYBODY who has aspirations of becoming a great cook.

Simply a "Must Have"

by Jeff Grundman from Georgia on 2010-08-13
If you are serious about cooking, actually making food and not just following a recipe, then you must have this book.

Description

Revised edition of the classic cookbook, originally published in 1961.

This is the classic cookbook, in its entirety—all 524 recipes. “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because: • it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection; • it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire; • it adapts classical techniques, wherever possible, to modern American conveniences; • it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse; • it offers suggestions for just the right accompaniment to each dish, including proper wines. Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit! Julie & Julia is now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on Julia Child's memoir, My Life in France. Enjoy these images from the film, and click the thumbnails to see larger images.

Features

• ISBN13: 9780375413407
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Reviews

Quick Delivery

by Pat Monreal-polk from on 2010-09-06
I had to turn in the book from my library, so I ordered one for my permanent use. The vender was quick and there were no problems with this item.

I havent received this book for me to gve you a revew

by Harish Kumar from on 2010-08-30
Thank you very much for asking me to write a review on this book. However regret that I have not yet received the book though the date of delivery has way passed.

Mastering the Art of French Cooking

by Marilyn C. Martin from Skykomish,WA on 2010-08-28
I plan on reading the whole book. I just got it after watching the movie "Julie and Julia". What little I have read so far has already been helpful and it's fun to read. I love cooking and can hardly wait to try more recipes. As a child I remember watching her on TV. Even though I wasn't interested in cooking then, she was a part of my life.

a wonderful classic

by jen marie from on 2010-08-20
this book is and will most certainly always be, one of my favorite cook books. Of the handful of recipes I have randomly chosen, all have turned out very well. While it is a much older book and certain tools and methods therein described may be considered dated by today's standards-I love it! With just a little bit of prior basic cooking knowledge, this book could easily be anyone's favorite. A definite tried and true classic. You must try the potato leek soup! my husband dubbed it "leaky potato," but for a typically "meat and potatoes guy" he actually loved it, once he was able to overcome the appearance that is.

Fun Cooking Book

by Isaac Bennett from Kansas City, MO on 2010-08-16
I bought this book for my wife after watching the movie Julie and Julia. We both really enjoy cooking all types of foods. I personally have enjoyed this book because of the descriptions and advice she gives about cooking. We have yet to actually follow an exact recipe in this book; but are planning on making the Boeuf Bourguignon as soon as I can get to the store. I don't know much about French cooking but this book seems to give a pretty good idea of how do it (besides adding copious amounts of butter). Fun book, highly recommend; watch the movie and this book will mean that much more to you!

Description

Even your favorite dinner can lose its appeal when it’s in constant rotation, so mix it up! With her largest collection of recipes yet, Food Network’s indefatigable cook Rachael Ray guarantees you’ll be able to put something fresh and exciting on your dinner table every night for a full year... without a single repeat! Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.How about a brand-new 30-minute dinner every night for an entire year? Tired of making the same old same old, week after week after week? With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long. It’s amazing what a half hour can do for your tastebuds … 365 days a year!

Features

• ISBN13: 9781400082544
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Reviews

The BEST Everyday Cookbook!

by M. baldwin from United States on 2010-05-30
We have been so pleased with these recipes! Perfect for everyday, and adaptable (with added side dishes and appetizers) for company! We've made about 60% of the recipes so far, and have had one miss (Super Mashpots--- ho-hum) and about 200 HITS!!!!!!!! Try the Mamacello Chicken--- OMG amazing!An outstanding, easy, fun, DELICIOUS food producing cookbook!Our first Rachel Ray cookbook, but it won't be our last!

Around the world

by Ricarda B. Cox from Santa Ana, CA on 2010-05-07
The book is very good; the service from the person I purchased it from was excellent.

Very useful for busy families

by J. Dunham from San Francisco, CA USA on 2010-05-05
What this book has over most cookbooks is that every single page has a complete answer to "What's for dinner tonight?" Many other cookbooks include breakfast foods, desserts, or fancier dishes, or else you need to put together a couple recipes to make a complete meal. With this book you just flip through the pages until something sounds good and you have most of the ingredients, and within an hour, you are eating. Honestly that part is just brilliant and earns five stars even though there are minor problems.Our family uses this book frequently. Despite what I just wrote, the book works works slightly better if you pick a few of the recipes right before your weekly grocery store trip, so you can get all the ingredients you are missing. Most of the recipes use fresh ingredients, which improves the taste but makes it harder to be 100% spontaneous, it's very rare to just have everything in your pantry and fridge. At the same time, that's why it's harder to do the same thing without this book.Most of the recipes are good, though some are not. C'est la vie. You sometimes pay the price for not doing any baking, roasting, stewing, or other time-consuming operations, but this is definitely weeknight fare, and it is a major step up if you're in a spaghetti-and-red-sauce rut like we were. I must say the "30 minutes" is kind of a fantasy if you don't have a paid prep cook, but it's always under 60 minutes, which works for me. It's great that all the recipes make the same amount, four servings, so it's just another thing you don't have to think about.The page numbering is maddening. The index refers to page numbers, which are printed in the tiniest type at the bottom of each page. But your eye can only see the enormous "recipe number" at the top of the page. Since there's about one recipe per page, two numbers are _almost_ the same; just wrong enough to confuse you 100% of the time.Our trick is to take recipes we like, and then hand-write the big recipe number in the index. Then when you are browsing the index for something to eat, you're eye is drawn to the ones you've already liked, and you can actually find the right page easily.

don't be fooled by 30 minute meals

by L. S. Miller from USA on 2010-04-08
The recipes are good but there's too many ingridents so it takes longer than 30 minutes. If you're working and you think this will be easy and fast, it won't. I'm unemployed right now and I find a lot of these recipes too difficult. The recipes are good but they are harder and take longer than 30 minutes. Maybe if you're a gormet cook they'll be easier for you.

Almost perfect

by Mary Ann from Portland, OR on 2010-03-23
So far our family has only tried a couple of recipes. Must confess it took me a bit longer than 30 minutes, but both were easy to prepare and very tasty. My only criticism is that the recipes rather routinely call for 2 pounds of meat to serve 4. Half a pound of meat is simply not healthy and I worry that people will get the idea that if Rachael calls for it, it must be a good thing to do. BTW, simply reducing the amount of meat isn't a good solution, since the balance may get wildly thrown off.

Description

With a state-of-the-art, full-access 360 degree set, Cook like a Chef takes you inside a professional kitchen to learn the fundamental techniques and skills for cooking well. Use fresh, simple ingredients - like fruit, fish, vegetables, cheese, and herbs - to create delicious meals with flair! FEATURING 20 EPISODES Wine; Sauces; Turkey; Shellfish; Rice; Chocolate; Beef; Herbs & Spices; Fish 1; Frying; Veal; Stuffed Pasta; Mise En Place 1; Fish 2; Game; Mushrooms & Truffles; No Potatoes; Savoury Pastry; Egg; Mise En Place 2

Reviews

Disappointing Cooking Video

by Seattle Urban Farm Girl from Seattle, WA on 2010-06-04
When purchasing any kind of cooking video/lesson, you anticipate that recipes will be included with the lesson... There were no recipes included, and these cooking videos were extremely disappointing. As one of the other reviewers mentioned, the instructors are all very young chefs who are VERY fond of their cooking. I did not learn anything and was not happy that I purchased these videos.

How to - Cooking show.

by RJ REMEIKA from Near disneyland - CA on 2010-06-01
I consider Americas test kitchen to be twice as good and easier to duplicate the menu items.RJR

I thought this was Jacques Pepin.

by T.Y. from Southern California on 2010-05-11
I haven't watched it, but when I ordered it, I thought it was about Jacques Pepin. I may have made a mistake.

Save your money

by Shahrdad Khodamoradi from St. Louis, MO USA on 2010-05-06
This DVD was an almost complete waste of money. All it contains in a bunch of self-congratulatory young chefs running around frantically around a studio kitchen, and then eating their own cooking and praising their own abilities. There is very little to be learned on these DVDs. The one good bit was the chef making risotto, and it was good only for its comic effect, as he ran around the counter from pot to pot to pot. I don't think even an advanced chef has much to learn from this, and it's a total waste for a beginner. Instead, spend your money on DVDs by Julia Child or Lidia Bastianich or Jacques Pepin, chefs who actually teach something.

Description

Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish. Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal.Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, THE FLAVOR BIBLE is an essential reference for every kitchen.

Features

• ISBN13: 9780316118408
• Condition: New
• Notes: BUY WITH CONFIDENCE, Over one million books sold! 98% Positive feedback. Compare our books, prices and service to the competition. 100% Satisfaction Guaranteed

Reviews

AMAZING! Perfect title for this book. .. FLAVOR BIBLE

by Drummergyrl from on 2010-09-05
This is AMAZING. I really don't know what more to say that hasn't already been said in the reviews already. I also love the chefs theories on food and flavor in the beginning of the book. Once you figure out how to read it (no worry, there is a chapter on that too), IT ROCKS!

I love this book, even though its not really a book!

by G. Chen from USA on 2010-09-04
It's more of a compendium of alphabetical listings of foods that are paired together. The format basically goes something like this:Blueberries Season: spring-summer Taste: sour-sweet Botanical relatives: huckleberries Weight: light Volume: quiet-moderate Techniques: cooked, raw Tips: Can subtitute huckleberriesallspice almonds apricots bananas blackberries butter, unsalted buttermilk chocolate, white CINNAMON cinnamon basil cloves...It is like a book that is a giant index, which refers you to things that can pair well. This book is more for people who have a willingness to experiment. It gives pointers on what other people think might go good with an item, such as blueberries. You have to figure out your own proportions. Of course, responsible cooks probably want to taste the food they serve beforehand anyways. ;)

Very Helpful Reference

by DB from on 2010-08-16
I'm a home cook that writes a food blog because I wanted to improve my cooking skills and culinary school seemed too expensive with a family to support. I started out following recipes I found online, but lately I've been profiling more original recipes (my own concoctions). This book has definitely allowed me to be more creative in some of the flavor profiles I use by making educated guesses.The book itself is easy to understand with about 40 pages of background information. It lists hundreds of ingredients, their complementary flavors, taste (i.e. sweet, salty, sour, etc.), function (i.e. cools the dish, warms the dish), weight (density), volume (the strength the flavor of the ingredient), technique (how the ingredient is best cooked), any tips in using the ingredient, flavor affinities (three or more ingredients that work well together), and flavors to avoid.You can read more about my book review at:[...]

Master your tastebuds

by R. Jacobs from Ohio USA on 2010-07-22
This is a great book for helping any level chef pair foods and spices to create dishes. The first three chapters explain how your palate works, how the book works, and how other chefs have used pairing to improve their dishes. The rest of the book is a broken up into foods and lists of spices and foods are listed under the titles.

Flavor made easy

by Brian R. Kile from Mount Morris, MI United States on 2010-07-03
The Flavor Bible is a well written and highly detailed book that leads the reader down a road to understanding flavor from somewhere between an artistic viewpoint and a magical experience.The authors spend an extensive amount of time developing the readers understanding of what flavor really is. Much less time is spent on the clinical side of "cooking something." The latter part of the book is an exhaustive listing of flavor combinations by food, spice/herb, cuisine and more. Not just a few here and there, but numerous listings from multiple cuisines and culinary practices. If you have an ingredient, look it up, you'll find a tremendous wealth of information on ways to bring out its best flavors. All-in-all, this book should be on the shelves of every foodie right next to your most inspired cookbooks.

Description

Misto Gourmet Brushed Aluminum Olive Oil Sprayer

For spreading olive oil evenly on bruschetta, focaccia, and grilled or roasted vegetables, and for spraying muffin and cake pans with vegetable oil, this dispenser is a nifty tool. A plastic cap underneath the sprayer's top twists off so the sprayer can be half-filled (1/3 cup) with oil. Inside the top is a plastic tube that fits over the spray nozzle. Push the top up and down to pump air pressure into the canister. Then spray for 10 seconds and pump up again. It's simple, ingenious, and practical. With its cap on, the sprayer stands just 7-5/8 inches high, so it tucks away easily on any countertop. Made of satin-finish aluminum with a black-band accent, it's sleek as well as utilitarian. --Fred Brack

Features

• To clean, fill with hot water and a drop of mild detergent, and spray.
• 7-5/8-Inch high by 1-7/8-inch in diameter
• Satin-finish aluminum
• Spread olive oil on focaccia or spray muffin pans
• Pumps up to spray any vegetable oil

Reviews

works fine

by Carol Hatcher from cleveland, oh on 2010-09-03
I have had this for three months and it works well. Just pump and spray. great for just a light coat of oil and whatever.

Good Product for the Money

by Rebecca C. Martin from Long Island NY on 2010-08-30
Works fairly well. Top will not stay firmly down after you've pumped it but doesn't impede performance. I would recommend this product.

From Instant Joy ... To reality and Disapointment

by JON IN L.A. from West Hollywood, CA on 2010-08-23
I really thought I would love this. I was paying an outrageous amount to buy olive oil in spray can's from the store and thought this would be a really great way to apply only a limited amount, but not pay the cost (per oz) that comes with the spray can.Unfortunately, it doesn't spray well. At first there is too much pressure and it's just a stream, then it becomes a mist like spray (what I wanted) but it only last a second before it becomes too low a pressure and it starts a very jerky uneven spray.After only a short period of use, I suddenly realized I had used almost a whole bottle of olive oil already. I was paying less than the spray can, but I was consuming more than 10 times the amount of oil I thought I was using. Needless to say, I have the added weight gain to show for it.Also, with normal regular use, there ends up being oil all over the canister, the table, and a lot of other surfaces around the general spray area of my food prep area.

Horrible product! Waste of money!

by JP from Register, GA United States on 2010-08-17
I bought this item because of the relatively good reviews, but I wish I hadn't. Right out of the box the thing didn't work. No matter how long I pumped it never got firm and built up enough pressure to spray a mist. It's a piece of junk. I would give it 0 stars but I have to pick at least one.

So simple, yet amazing

by Heath R. Didier from on 2010-08-15
I thought that the concept of the product is pretty incredible and yet so simple. I really like the idea of the pump emitting a thin even spray for salads, and other cooking things. What I am perhaps more excited about is that you can use different oils and such for your culinary needs. Also, you can use this sprayer to coat pans and baking sheets. I really hate how when you buy store bought cooking sprays, and they leave this residue that can be hard to wash off (especially on baking sheets).