culinary arts

Thursday, Apr 11, 2013

Did you ever wonder what the difference is between baking soda and baking powder, why there are so many different kinds of flour, and what is Dutch cocoa? If so, you are just the type of advanced cook for whom this book is intended. It is full of the culinary science involved in various cooking methods and ingredients, which the author explains plainly and understandably to anyone without any heavy science background.

Tasting Club by Dina Cheney

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Magda B.
Thursday, Mar 7, 2013

There is more to food tasting then just wine and cheese tasting parties. And this book tells us all about it. It provides tips how to entertain a group of friends while indulging in the best the food world has to offer. Among the unusual culinary but tempting delicacies the Tasting Club suggests are honey, tea, chocolate, olive oil and cured meats.

Tuesday, Jan 22, 2013

As the title suggests, this book is about food, cooking and restaurants. Gopnik, an investigative journalist by trade, tells us everything one wants to know about the history of cooking and restaurants, including the new eating trends such as the molecular cuisine of Barcelona. Gopnik examines our choices of food. In an apolitical way he gives an inside view into the meat vs. vegetarian debate.

Tuesday, Jun 26, 2012

This memoir provides a window into the most prestigious culinary institute in the world, the Paris Cordon Bleu. It was written while the author herself was one of the students there. The book contains witty observations from the world of haute cuisine and covers basic recipes and cooking instruction, together with a few tricks and shortcuts she learned there.

Saturday, May 26, 2012

The Kitchen Counter Cooking School chronicles a project inspired by a supermarket encounter, which turned into an epiphany: Cooking has become a spectator sport of Cooking Channel watching.

Wednesday, Apr 6, 2011

Culinary Biographies is a biographical encyclopedia of gastronomy of about one hundred people, who had a major influence on the history of food. They are chefs and cookbook writers , nutritionists and doctors, farmers and restaurateurs. Many of the people listed in this book are known to us for their much greater achievements in other fields. Thus, Pythagoras' mathematical theories overshadow his vegetarian philosophy.