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Ingredient : Unveiling the Essential Elements of Food by Ali Bouzari (2016, Hardcover)

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Ingredient: Unveiling the Essential Elements of Food by Bouzari, Ali [Hardcover]

About this product

Product Identifiers

PublisherHarperCollins

ISBN-100062385356

ISBN-139780062385352

eBay Product ID (ePID)219641860

Product Key Features

Book TitleIngredient : Unveiling the Essential Elements of Food

Number of Pages272 Pages

LanguageEnglish

TopicHealth & Healing / General, Specific Ingredients / Natural Foods, Reference, General

Publication Year2016

IllustratorYes

GenreCooking

AuthorAli Bouzari

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight32.7 Oz

Item Length9.1 in

Item Width7.4 in

Additional Product Features

Intended AudienceTrade

LCCN2016-499821

Reviews"Ingredient is a book I wish I had as a young cook, one of those resources that I believe will help not only a new generation of chefs for years to come but also any home cooks who picks it up. This is a remarkable book." -- Daniel Humm "Ingredient is a highly elevated cheat sheet for any avid cook or food geek. Essential for any serious kitchen...a direct and fascinating guide to the science of food." -- Padma Lakshmi "I've read a lot of books about food, but I've never seen one like Ingredient...Engaging and eminently useful. You can't turn more than two pages without discovering something new or being reminded of a concept that is the key to solving a kitchen problem you've been having." -- J. Kenji Lopez-Alt, managing culinary director of Serious Eats and author of The Food Lab "[A] charming new primer on the science of food and cooking . . . Bouzari's animated style vividly dramatizes processes that may be familiar to us, but whose inner logics remain obscure." -- PopSci "Awesome, nerdy science...Reading Ingredient will make you smarter, and after reading it, you'll cook smarter. And that makes everything taste better." -- Powell's, Ingredient is a book I wish I had as a young cook, one of those resources that I believe will help not only a new generation of chefs for years to come but also any home cooks who picks it up. This is a remarkable book., [A] charming new primer on the science of food and cooking . . . Bouzari's animated style vividly dramatizes processes that may be familiar to us, but whose inner logics remain obscure., I've read a lot of books about food, but I've never seen one like Ingredient...Engaging and eminently useful. You can't turn more than two pages without discovering something new or being reminded of a concept that is the key to solving a kitchen problem you've been having., Ingredient is a highly elevated cheat sheet for any avid cook or food geek. Essential for any serious kitchen...a direct and fascinating guide to the science of food.

Dewey Edition23

Dewey Decimal641.3

SynopsisAn IACP Award-Winning Cookbook In this entertaining, informative guide, one of the leading experts in culinary science--a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm--paints a portrait of each of the fundamental building blocks of food, giving all cooks a way to visualize and respond to what's really happening in the pan. There are ingredients, and then there are Ingredients. An ingredient is a tomato, a tortilla, or some tarragon. An Ingredient (with a capital "I") is a fundamental building block or recurring theme that works behind the scenes in everything we cook. There are millions of ingredients, but only eight Ingredients: Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat. Each Ingredient has its own personality, a set of things it does or doesn't do. Ever been blown away by a wonderfully fragrant dish? From soup and mashed potatoes to French toast and barbecue, lipids act like glue to stick aromas to your food. Is a batter too thin or sauce not clinging correctly? The best bets for thickening any liquid are carbs and proteins, which we can find anywhere from a bag of flour to a roasted garlic clove or a piece of braised meat. This book teaches you the personalities of the Ingredients, where to find them, and how to put them to work. Ingredient isn't a book of recipes, nor is it a definitive treatise on the science of the kitchen. It's an illustrated guide to visualizing and controlling food's invisible moving parts, regardless of your skill level or how you like to cook. Through this lively, engaging, and accessible guide, renowned culinary scientist Ali Bouzari shifts our focus from secret ingredients to the secrets of Ingredients., An IACP Award-Winning Cookbook "Engaging and eminently useful. You can't turn more than two pages without discovering something new or being reminded of a concept that is the key to solving a kitchen problem you've been having." -- J. Kenji Lopez-Alt, managing culinary director of Serious Eats and author of The Food Lab In this entertaining, informative guide, one of the leading experts in culinary science--a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm--paints a portrait of each of the fundamental building blocks of food, giving all cooks a way to visualize and respond to what's really happening in the pan. There are ingredients, and then there are Ingredients. An ingredient is a tomato, a tortilla, or some tarragon. An Ingredient (with a capital "I") is a fundamental building block or recurring theme that works behind the scenes in everything we cook. There are millions of ingredients, but only eight Ingredients: Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat. Each Ingredient has its own personality, a set of things it does or doesn't do. Ever been blown away by a wonderfully fragrant dish? From soup and mashed potatoes to French toast and barbecue, lipids act like glue to stick aromas to your food. Is a batter too thin or sauce not clinging correctly? The best bets for thickening any liquid are carbs and proteins, which we can find anywhere from a bag of flour to a roasted garlic clove or a piece of braised meat. This book teaches you the personalities of the Ingredients, where to find them, and how to put them to work. Ingredient isn't a book of recipes, nor is it a definitive treatise on the science of the kitchen. It's an illustrated guide to visualizing and controlling food's invisible moving parts, regardless of your skill level or how you like to cook. Through this lively, engaging, and accessible guide, renowned culinary scientist Ali Bouzari shifts our focus from secret ingredients to the secrets of Ingredients.

LC Classification NumberTX551.B639 2016