Search results for: melted-cheese

Melted Cheese Gloriously gooey recipes to satisfy your cravings

Author : Ryland Peters & Small
File Size : 31.18 MB
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Perfect for the comfort food season, this book features over 65 decadent recipes oozing with melted cheesey goodness.

Cheese Chemistry Physics and Microbiology

Author : Patrick F. Fox
File Size : 68.82 MB
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The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno logical aspects of cheese. The initial printing was sold out faster than anticipated and created an opportunity to revise and extend tht; baok. The second edition retains all 21 subjects from the first edition, generally revised by the same authors and in some cases expanded considerably. In addition, 10 new chapters have been added: Cheese: Methods of chemical analysis; Biochemistry of cheese ripening; Water activity and the composition of cheese; Growth and survival of pathogenic and other undesirable microorganisms in cheese; Mem brane processes in cheese technology, in Volume 1 and North-European varieties; Cheeses of the former USSR; Mozzarella and Pizza cheese; Acid-coagulated cheeses and Cheeses from sheep's and goats' milk in Volume 2. These new chapters were included mainly to fill perceived deficiencies in the first edition. The book provides an in-depth coverage of the principal scientific and techno logical aspects of cheese. While it is intended primarily for lecturers, senior students and researchers, production management and quality control personnel should find it to be a very valuable reference book. Although cheese production has become increasingly scientific in recent years, the quality of the final product is still not totally predictable. It is not claimed that this book will provide all the answers for the cheese scientist/technologist but it does provide the most com prehensive compendium of scientific knowledge on cheese available.

The Little Foods of the Mediterranean

Author : Clifford Wright
File Size : 20.26 MB
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The author combs the shores of the Mediterranean in search of the world's most delicious appetizers and finds them all over the region, in Spanish tapas bars and Italian cafes, in Moroccan outdoor markets, Greek and Turkish meze tables, and trattorias up and down the Italian coast. Simultaneous. Good Cook.

The Complete Book of Cheese

Author : Robert Carlton Brown
File Size : 64.63 MB
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The New Practical Housekeeping

Author :
File Size : 49.59 MB
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Food Stylist s Handbook

Author : Denise Vivaldo
File Size : 27.63 MB
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Acclaimed food stylist Denise Vivaldo shares the tips and secrets of the trade with cooks who want to become master stylists. It takes a steady hand to arrange the chocolate curls and drizzle the caramel sauce in elaborate designs on top of that sumptuous tiered cake. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange so the dish becomes less a bit a food and more the work of an artisan. Learn how to create ice cream that doesn't melt under the hot camera lights, build stacks of lighter-than-air pancakes, grill a thick steak to perfection with a charcoal starter and more.

Kitchen Smarts

Author : Cook's Illustrated
File Size : 62.40 MB
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In this follow-up to 2014's best-selling Kitchen Hacks, the expert editors at Cook's Illustrated magazine have applied the same creative thinking to a new Q&A-style book. Kitchen Smarts packs together hundreds of definitive, researched, kitchen-tested answers to questions large and small, common and bizarre. There are no dumb questions but there are dumb--and wrong!--answers, we're here to protect you from those and help you become a better, more confident cook.

The thrift book a cyclop dia of cottage management

Author : Thrift book
File Size : 37.38 MB
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The Science of Cooking

Author : Joseph J. Provost
File Size : 72.39 MB
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Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

1 000 Mexican Recipes

Author : Marge Poore
File Size : 87.28 MB
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A comprehensive guide to accessible Mexican home cookingOffering 1,000 recipes for traditional fare from all the regions of Mexico, as well as dishes inspired by the nueva cocina of today's top Mexican chefs, this cookbook covers what home cooks need and want to know about Mexican cooking. Throughout, the author shares the cultural and culinary heritage of the people and food of Mexico from her perspective as a traveler and impassioned enthusiast of the country.Home cooks will delight in the mouthwatering recipes such as Corn with Chipotle Butter, Chicken Quesadillas, Pork Chops with Poblano Chile Sauce, and Mexican Coffee Flan. There are two dozen kinds of salsa and more than 45 delicious chicken dishes, plus much more—enough exciting choices to fill weeknight dinner and special occasion menus for years!