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Modernist Cooking Made Easy Getting Started by Jason Logsdon
Are you interested in molecular gastronomy and modernist cooking but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cooking and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!
Modernist Cooking Made Easy by Jason Logsdon
Although sous vide cooking is not as "sexy" as some of the other modernist techniques it has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Sous vide is a simple and extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and more. After reading this book you will be able to consistently prepare great food with a minimal amount of effort.The bulk of this book is the more than 85 recipes it contains. You can skim the recipes looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.
Modernist Cuisine At Home by Maxime Bilet
Presents an overview of the techniques of modern gastronomy, revealing science-inspired techniques for preparing food, and offers step-by-step instructions for four hundred recipes.
Health Care Administration by Lawrence F. Wolper
Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.
The Photography Of Modernist Cuisine by Nathan Myhrvold
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.
Modernist Cuisine Stainless Steel Slipcase by Nathan Myhrvold
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).
Champions Of Sous Vide by Jason Logsdon
Through our efforts at the International Sous Vide Association, we have worked more and more closely with some of the top sous vide chefs and authors. This book stems from our desire to collect all of these amazing dishes in one fantastic resource that home cooks and chefs alike can find inspiration in.
Cooking With Your Sous Vide by Jason Lodgson
Once a cooking technique only used in fine-dining restaurants or on cooking shows, the sous vide machine has now become affordable for home cooks. Using a vacuum-sealed bag and temperature-controlled, circulating water, it cooks food gradually to the perfect temperature. This comprehensive introduction teaches you everything you need to know about sous vide preparation, including cooking times, and provides 100 inspired recipes for meat, poultry, seafood, vegetables, and desserts that go beyond the basics.
Molecular Gastronomy At Home by Jozef Youssef
"This book embodies the ultimate crash course for the amateur chef and home cook in preparing food using modern scientific principles... For a reader seeking new and broader culinary horizons just come armed with a dash of patience and a pinch of scientific interest -- the results ought to be astounding." -- Publishers Weekly At one time revolutionary and the sole purview of dedicated expert chefs, molecular gastronomy is well established as a cuisine choice. Food aficionados who want to create it at home can now find equipment and locate the catalyst ingredients, but it's neither a bargain method of cooking nor a quick study. This book shows the most common methods used in molecular gastronomy adapted for the home. Clear and easy-to-follow step-by-step photographs demonstrate each technique so that cooks can practice the unique skills, handle the unusual ingredients and plate the dishes. Most beneficial to home cooks, however, is that should special equipment be unavailable, the author recommends the closest domestic equivalents. Molecular Gastronomy at Home is an outstanding practical introduction to a fascinating and delicious cooking method. It demonstrates how with clear technical guidance, numerous illustrations, achievable recipes and a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen. With the first edition of Molecular Gastronomy at Home sold out, this second edition will be available for a wider audience of cooks who like to explore and learn new skills.
Amazing Food Made Easy by Jason Logsdon
Do you worry you're not getting the most out of your sous vide machine? This book will help you quickly level up your sous vide game! In no time you will be able to make perfect meats, master searing, and discover the sous vide times and temperatures you need to make everyday food amazing and impress your friends and family.Sous vide isn't magic! Like most cooking methods, having the confidence to use it consistently comes from a little bit of knowledge combined with practice.Once you understand a surprisingly small amount of basic information, you will be able to trust yourself to regularly turn out amazing food with sous vide.To help you get started, I've assembled all the information you need to know into this comprehensive book. So level up your sous vide game and start getting the most out of your machine today!What People Are Saying"I love how the author gives you ranges and shares with you his own preferences for the precise temps and timing he uses for different cuts. Everything is clear and straightforward, and there is a lot of information about what happens in sous vide that I wouldn't have guessed. If you're looking for an understandable way to ensure safety and taste in your sous vide cooking, you can't go wrong" - Diane"I thought that the way it was written and demonstrated made it easy to understand. I learned a lot and continue to look back for instructions and inspiration.""I have been helped tremendously by the sous vide lessons you have provided." - JoConsistently Create Amazing Food With Sous Vide! Understand how time and temperature work to cook your food perfectly every time: Times and temperatures you can trust to turn out perfectly cooked food every time The differences between cooking for thickness versus cooking for tenderness Predicting sous vide times for more complicated dishes and troubleshooting cuts that are tougher than expected Why websites recommend specific times and temperatures that differ dramatically The ideal time and temperature for almost any cut of meat Adjust times when cooking from the freezer, in bulk, and as the amount of food increasesEveryday Food That Looks and Tastes GreatEven if you have a busy schedule you can still discover how to use sous vide effectively: Simple recipes for everyday foods using everyday ingredients How to work in bulk by sous viding ahead of time and using the freezer to save meals Perfect your searing technique to create a stunning crust while not overcooking or drying out the meat Find the perfect foods that fit around your busy schedule Discover when sous vide is truly the best way to cook something How salt, seasoning, herbs and spices are affected by sous videGet started on your way to mastering sous vide today!