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Suggested Books: Cooking
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As host of Food Network's Good Eats, Alton Brown entertains and informs viewers with a lively mix of wit blended with wisdom, history with pop culture, and science with the kind of common cooking sense that our grandmothers took for granted. In this, his first cookbook, Brown presents readers with an instruction manual for the kitchen, combining 60 wide-ranging recipes with a wealth of culinary information that allows anyone--at any level of expertise--to understand the whys and wherefores of cooking.
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Alton Brown is back and ready to revolutionize the world of baking-and more. Breads, cakes, cookies, pies, custards, ice creams: The popular host of Good Eats explores the science behind our favorite sweets-and savories-explaining it all in his own inimitable style. More than 80 recipes cover all the basics any baked-good lover could covet, from pie crust to funnel cake to homemade Pop Tarts to cheese soufflé. Select master recipes feature variations that underscore the effects of altering ingredient ratios or preparation methods. The classic chocolate chip cookie, for example, can be interpreted in soft, chewy, and crispy consistencies.
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Designed to be a constant kitchen companion, the Kitchen User's Manual has eight separate sections for your recipes, notes, and other cooking essentials. Each section includes a durable full-page plastic pocket to hold clippings, equipment manuals and warranties, and other kitchen paperwork. Blank pages have plenty of space for clippings or handwritten recipes-plus notes on the side. Included is cooking information that's rarely gathered in one place: temperature and measurement conversion charts, ingredient substitutions, guides to cuts of meat, cutting and carving diagrams, sanitation and safety information, and much more.
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In his signature science-guy style, Brown begins with advice on kitchen layout and organization, then gets to the lowdown on these cooking elements: Big Things with Plugs; Pots and Pans; Sharp Things; The Tool Box; Small Things with Plugs; Storage and Containment; and Safety and Sanitation. Along the way he delves deep into kitchen science and appliance history and legend. Included are 25 brand-new recipes that employ featured gear.
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In CookWise, Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, but transform you into a confident and exceptional cook -- a cook who is in control.
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Recognizing that most cooks feel challenged in the face of daily meal making, Pam Anderson provides a game plan: prepare dishes based on available ingredients and simple cooking techniques you've mastered--not on recipes you've got to look up and ingredients you'll need to shop for. Anderson presents a technique, provides a recipe that embodies it in its basic form, then offers simple variations. With a comprehensive pantry section and a dessert chapter that puts frozen puff pastry to work in imaginative ways, the book is a trove of information that cooks can use and depend on.
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If you're not sure what all those cooking utensils in your kitchen drawer are for, this book is for you. With straightforward instructions for everything from boiling water for pasta to what to do with a colander, Elaine Corn, a food writer and cooking teacher, guides the novice through the ins and outs of the kitchen, offering 120 simple, but delicious recipes along the way. The book won the 1995 Julia Child Award in the General Category.
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Joy of Cooking was been the most authoritative cookbook in America for more than sixty-five years. This first revision in more than twenty years is better than ever. Every chapter has been rethought with an emphasis on freshness, convenience, and health. All the recipes have been reconceived and tested with an eye to modern taste, and the cooking knowledge imparted with each subject enriched to the point where everyone from a beginning to an experienced cook will feel completely supported. All-new "RULES" sections give essential cooking basics at a glance. New microwave instructions for preparing beans, grains, and vegetables; dozens of new recipes for people who are lactose intolerant and allergic to gluten; expanded ingredients chart now features calories, essential vitamins, and levels of fats and cholesterol are all included.
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