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How to raise a loaf and fall in love with sourdough: And Fall In Love With Sourdough Baking
by Roly Allen<p>How to raise a loaf and fall in love with sourdough is a new accessible guide to bread baking by amateur baker Roly Allen.<p> <p>Want to learn to bake bread without over-complicated recipes and pages and pages on kneading technique? This new book makes the key techniques of traditional baking easy to understand, with step-by-step photo instructions and a simple overview of the magical processes that turn wild yeasts into a living baker’s starter, and a bowl of flour into a glowing crusty loaf. Recipes include rye loaves, sourdough pizza, grissini, rolls and more, as well as suggesting surprising flavours (think chocolate, tomato, olives and linseed) to incorporate into your sourdough bakes.<p> <p>You don't need to be an expert baker to make your own sourdough at home; though once you’re hooked, and want to get fancy, the book will tell you what lames, bannetons, brushes and stones to invest in.<p> <p>Sourdough is one of the biggest stories in food, with a whole generation converting to the rich flavour of the bread. In How to Raise a Loaf, Roly Allen promotes the health benefits of this probiotic bread, as well as the mindful quality to baking; "With music on in the background, and no goal in mind other than the loaf you’re working on, it is easy to slip into a state of mental 'flow', when you don’t notice time passing, your worries slip away, and mind and body become deeply relaxed. When times are bad, this mental and emotional reset is better than anything."<p> <p>The small format and clear instructions make this the perfect baking guide for beginners!<p>
How to Raise an Intuitive Eater: Raising the next generation with food and body confidence
by Sumner Brooks Amee SeversonChildren are born intuitive eaters in a society where diet culture dominates. Parents are concerned about how to best feed their children, and nearly everyone is offering solutions on how to tackle the childhood obesity epidemic. But these solutions miss the most important thing: a healthy relationship with food.The absence of this healthy relationship can lead to disastrous consequences: weight cycling, low self-esteem and eating disorders can result from this fear-based approach to food that has become the norm for us all.How to Raise an Intuitive Eater is a compassionate guide for parents to help improve the health, happiness and wellbeing of their children. Based on their experiences working with parents and children, Sumner Brooks and Amee Severson understand that parents want their kids to live their best lives in the bodies they were born to have.
How to Raise an Intuitive Eater: Raising the next generation with food and body confidence
by Sumner Brooks Amee SeversonChildren are born intuitive eaters in a society where diet culture dominates. Parents are concerned about how to best feed their children, and nearly everyone is offering solutions on how to tackle the childhood obesity epidemic. But these solutions miss the most important thing: a healthy relationship with food.The absence of this healthy relationship can lead to disastrous consequences: weight cycling, low self-esteem and eating disorders can result from this fear-based approach to food that has become the norm for us all.How to Raise an Intuitive Eater is a compassionate guide for parents to help improve the health, happiness and wellbeing of their children. Based on their experiences working with parents and children, Sumner Brooks and Amee Severson understand that parents want their kids to live their best lives in the bodies they were born to have.(P) 2022 Dreamscape Media
How to Raise Chickens for Meat: The Backyard Guide to Caring for, Feeding, and Butchering Your Birds
by Michelle MarineIf self-sufficiency and raising your own food is important to you, this book will help you pull together a complete farm-to-table experience. Gone are the days when grandma headed to the chicken coop in search of dinner. In this day and age, when fewer and fewer people know where their food comes from, How to Raise Chickens for Meat helps families take control of their food supply once again. Divided into four easy-to-navigate sections,How to Raise Chickens for Meat is packed with practical information. The first section, Getting Started, includes information on breed specifics, timing, and quantity. This section will help you analyze options and make informed decisions as you get started. The second section, Care & Feeding, dives into the specifics of keeping your flock healthy. Learn how to set up a brooder, what to feed your chickens, how to safely pasture them, and how to keep your flock stress-free. The third section, Butchering, prepares you for one of the more challenging parts of raising chickens for meat. It addresses some of the emotions you may feel along with the actual process of butchering and provides practical tips to make it easier. It also discusses alternative options if you don&’t want to process your own chickens. The book concludes with cooking tips and delicious tried and true farm-to-table recipes to impress even the most doubtful family member! How to Raise Chickens for Meat is the resource your homestead library has been missing.
How To Read A French Fry and Other Stories of Intriguing Kitchen Science: And Other Stories of Intriguing Kitchen Science
by Russ ParsonsWhy can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that&’s really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don&’t potatoes fried in fresh oil ever brown completely, no matter how long they're cooked? &“Cooking is full of questions that science can help you answer, questions that can make you a better cook,&” writes the award-winning Los Angeles Times food editor, Russ Parsons. In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You&’ll learn why soaking beans can&’t offset their gaseous effects, why green vegetables shouldn&’t be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, and which piecrust is foolproof for a beginner. Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.
How to Reduce Your Child's Sugar Intake: A Quick and Easy Guide to Improving Your Family's Health
by Dr Val WilsonSugar is everywhere. Do your children beg you to buy unhealthy sugary snacks at the supermarket, and kick up a tantrum if you refuse? Perhaps you crave sweet treats, bread, pasta and sauce-laden food yourself. Do you notice lethargy and mood swings in your children as a result of blood glucose spikes and dips? If the answer to any of these questions is yes, your family's health is at risk. Dr Val Wilson can help. Having lived with Type 1 diabetes for more than four decades, her relationship with sugar has at times been very unhealthy, but today she is well in control of her sugar intake. How to Reduce Your Child's Sugar Intake is packed with recent scientific research and nutritional information to help you understand addiction to sugar and conquer it. It provides simple, actionable advice and delicious recipes to help you break free from the mental, physical and emotional traps of old eating patterns.This book shows the way to a sustainable, healthy lifestyle. It will enable you and your family to enjoy dramatically improved health and mood, increased energy levels and weight loss.
How to Reduce Your Child''s Sugar Intake: A Quick and Easy Guide to Improving Your Family''s Health
by Val WilsonSugar is everywhere. Do your children beg you to buy unhealthy sugary snacks at the supermarket, and kick up a tantrum if you refuse? Perhaps you crave sweet treats, bread, pasta and sauce-laden food yourself. Do you notice lethargy and mood swings in your children as a result of blood glucose spikes and dips? If the answer to any of these questions is yes, your family''s health is at risk. Dr Val Wilson can help. Having lived with Type 1 diabetes for more than four decades, her relationship with sugar has at times been very unhealthy, but today she is well in control of her sugar intake. How to Reduce Your Child''s Sugar Intake is packed with recent scientific research and nutritional information to help you understand addiction to sugar and conquer it. It provides simple, actionable advice and delicious recipes to help you break free from the mental, physical and emotional traps of old eating patterns.This book shows the way to a sustainable, healthy lifestyle. It will enable you and your family to enjoy dramatically improved health and mood, increased energy levels and weight loss.
How to Relax: Scientific Body Control
by William H. Miller“Little Bill” Miller—one of the country’s foremost relaxation experts—has been paid as high as $100 an hour for his services. Jittery business men…harassed war wives…Army aviation cadets—thousands of people, young and old, have benefited—both in mind and body—from “Little Bill’s” training! Famous college and professional teams have engaged his services.This famous “One Hundred Dollar Course” is now set forth in book form. Sprinkled with personal anecdotes, HOW TO RELAX tells how great performers have learned to relax and conserve their energies. And it tells how you can develop this same vital energy-hoarding quality that lies dormant within you!Here are described specifically all of Miller’s exercises—for relaxation in the office, in the kitchen, one the bowling alley, the golf course, the tennis court, on the great professional and college playing fields and in our military training camps.Use this formula by one of the country’s foremost relaxation experts, and it will teach you how to give more at the right time, less at the wrong time, and reap greater results and rewards!William H. Miller is a former business man to whom body control became a religion. He resigned to preach his faith full time and as a result the “Miller Method” has hundreds of thousands of disciples in all walks of life and in every branch of sport. This is one of the few systems which has clearly demonstrated that a loose, energy-conserving body means a keener mind in the “clutch.”“He has relaxed more than 10,000 people, aged 5 to 75, has loosened up college football and basketball teams, a professional baseball club, Army aviation cadets.”—TIME Magazine
How to Repair Food
by Tanya Zeryck John Bear Marina BearTHE BEST-LAID PLANS OFTEN GO AWRY ... especially in the kitchen. When you're faced with one of those inevitable cooking calamities--be it a sinking souffle, salty soup, or stuck-together pasta--How to Repair Food has the answers and advice you need to get your meal back on track. First published in 1970 and now with more than 100,000 copies in print, this kitchen classic has been completely revised and updated to serve a new generation of home cooks. NEW TO THE THIRD EDITION: " Hints on lowering fat and sodium. " Ways to integrate wholesome and organic ingredients. " Tips for reducing kitchen waste. " Ideas for coping with holiday and other special-occasion dinner debacles. Filled with witty, accessible, and often ingenious solutions to mishaps that befall even the best of cooks, the alphabetical listings (from Abalone to Zucchini) are designed to rescue any dish from the brink of disaster.
How to Roast a Lamb: New Greek Classic Cooking
by Michael PsilakisA rising star in the food world, Michael Psilakis is co-owner of a growing empire of modern Mediterranean restaurants, and one of the most exciting young chefs in America today. In How to Roast a Lamb, the self-taught chef offers recipes from his restaurants and his home in this, his much-anticipated first cookbook. Ten chapters provide colorful and heartfelt personal essays that lead into thematically related recipes. Gorgeous color photography accompanies many of the recipes throughout. Psilakis's cooking utilizes the fresh, naturally healthful ingredients of the Mediterranean augmented by techniques that define New American cuisine. Home cooks who have gravitated toward Italian cookbooks for the simple, user-friendly dishes, satisfying flavors, and comfortable, family-oriented meals, will welcome Psilakis's approach to Greek food, which is similarly healthful, affordable, and satisfying to share any night of the week.
How to Roast Everything: A Game-Changing Guide to Building Flavor in Meat, Vegetables, and More
by America'S Test KitchenWith over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting.Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In How to Roast Everything, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike. Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.
How To Run A Pop-Up Restaurant or Supper Club: Turn Your Passion For Food and Drink Into Profit
by Abigail Alldis William AlldisThis book is packed with everything amateur chefs need to know about delivering a pop-up restaurant. Including tips from the country's leading pop-up restaurateurs, the authors reveal everything from creating a menu, publicizing the event, dressing your venue, to running an organized kitchen. Discover how to: Theme your evening, and pick a fool-proof menu Organize front of house, and keep your customers happy Price your event and get free publicity Avoid licensing and health-and-safety pitfalls Guarantee your first pop-up is a roaring success Peppered with case studies from novices and professionals, you'll learn from other chefs' successes (and near-successes!) so your own evening runs without a hitch.
How To Run A Successful Pub: A Comprehensive Guide To Acquiring And Running Your Own Licensed Premises
by Mark S. ElliotIf you are thinking about leaving the rat race to run your own pub, but don't know how to go about it, this book is for you. How to Run a Successful Pub provides you with all the information and advice you need to make your dream a reality. It will help you to: FIND YOUR IDEAL PUB PLAN AND SET UP YOUR BUSINESS TARGET YOUR CUSTOMERS MAKE MORE MONEY CONTROL YOUR SALES MAXIMISE YOUR PROFITS This book is packed with practical, up-to-date advice on marketing, managing staff, bookkeeping, licensing law, food, fruit machines, raising finance and the necessary regulations.
How To Run A Successful Pub
by Mark S. ElliottIf you are thinking about leaving the rat race to run your own pub, but don't know how to go about it, this book is for you. How to Run a Successful Pub provides you with all the information and advice you need to make your dream a reality. It will help you to: FIND YOUR IDEAL PUB PLAN AND SET UP YOUR BUSINESS TARGET YOUR CUSTOMERS MAKE MORE MONEY CONTROL YOUR SALES MAXIMISE YOUR PROFITS This book is packed with practical, up-to-date advice on marketing, managing staff, bookkeeping, licensing law, food, fruit machines, raising finance and the necessary regulations.
How to Sell: Recipes for Retail
by John HoernerWhether it's ideas or products, in our business or for someone else, we all need to be able to sell. This book guides us through invaluable tips from John Hoerner, who has over 50 years' experience as a retailer. Divided into chapters covering all aspects of retail, John’s wisdom is summarised in short incisive quotes, including: advice on handling customers, stores, buyers, suppliers, stock management, marketing and PR, strategy, investment and people. How To Sell is an authoritative guide to becoming the best retailer you can be.
How to Sell a Poison: The Rise, Fall, and Toxic Return of DDT
by Elena ConisThe story of an infamous poison that left toxic bodies and decimated wildlife in its wake is also a cautionary tale about how corporations stoke the flames of science denialism for profit.The chemical compound DDT first earned fame during World War II by wiping out insects that caused disease and boosting Allied forces to victory. Americans granted it a hero&’s homecoming, spraying it on everything from crops and livestock to cupboards and curtains. Then, in 1972, it was banned in the US. But decades after that, a cry arose to demand its return. This is the sweeping narrative of generations of Americans who struggled to make sense of the notorious chemical&’s risks and benefits. Historian Elena Conis follows DDT from postwar farms, factories, and suburban enclaves to the floors of Congress and tony social clubs, where industry barons met with Madison Avenue brain trusts to figure out how to sell the idea that a little poison in our food and bodies was nothing to worry about.In an age of spreading misinformation on issues including pesticides, vaccines, and climate change, Conis shows that we need new ways of communicating about science—as a constantly evolving discipline, not an immutable collection of facts—before it&’s too late.
How to Set a Table: Inspiration, Ideas, and Etiquette for Hosting Friends and Family
by PotterThis hip, fabric-covered guide includes creative ways to style a table--whether for a sit-down dinner, cocktail party, brunch buffet, picnic in the park, and other fun get-togethersWhether you live in a small apartment or sprawling suburban kitchen, How to Set a Table features stylish, modern ideas for welcoming family and friends in your home. This gift book, wrapped in a pretty, printed fabric, serves as a practical step-by-step guide to entertaining--with extra information on etiquette, place setting basics, centerpieces, mixing and matching, essential glassware, and napkin folds. With unexpected ideas for using all the great tableware you can find at flea markets, chain stores, or around the house, How to Set a Table updates a classic topic for a new generation of hosts.
How to Share an Egg: A True Story of Hunger, Love, and Plenty
by Bonny ReichertA moving culinary memoir about the relationship between food and family—sustenance and survival—from a chef, award-winning journalist, and daughter of a Holocaust survivor.&“Beautifully written, heartbreaking and hopeful.&”—Ruth Reichl, New York Times bestselling author of The Paris NovelWhen you&’re raised by someone who once survived on potato peels and coffee grounds, you develop a pretty healthy respect for food.Bonny Reichert avoided everything to do with the Holocaust until she found herself, in midlife, suddenly typing those words into an article she was writing. The journalist had grown up hearing stories about her father&’s near-starvation and ultimate survival in Auschwitz-Birkenau, but she never imagined she would be able to face this epic legacy head-on. Then a chance encounter with a perfect bowl of borscht in Warsaw set Bonny on a journey to unearth her culinary lineage, and she began to dig for the roots of her food obsession, dish by dish. Stepping into the kitchen to connect her past with her future, the author recounts the defining moments of her life in a poignant tale of scarcity and plenty: her colorful childhood in the restaurant business, the crumbling of her first marriage and the intensity of young motherhood, her decision to become a chef, and that life-altering visit to Poland. Whether it&’s the flaky potato knishes and molasses porridge bread she learned to bake at her baba Sarah&’s elbow, the creamy vichyssoise she taught herself to cook in her tiny student apartment, or the brown butter eggs her father, now 93, still scrambles for her whenever she needs comfort, cuisine is both an anchor and an identity; a source of joy and a signifier of survival. How to Share an Egg is a journey of deep flavors and surprising contrasts. By turns sweet, salty, sour, and bitter, this is one woman&’s search to find her voice as a writer, chef, mother, and daughter. Do the tiny dramas of her own life matter in comparison to everything her father has seen and done? This moving exploration of heritage, inheritance, and self-discovery sets out to find the answer.
How to Share an Egg: A True Story of Hunger, Love, and Plenty
by Bonny ReichertA moving culinary memoir about the relationship between food and family—and sustenance and survival—from a chef, award-winning Canadian journalist, and daughter of a Holocaust survivor.When you&’re raised by someone who once survived on potato peels and coffee grounds, you develop a pretty healthy respect for food.Bonny Reichert avoided everything to do with the Holocaust until she found herself, in midlife, suddenly typing those words into an article she was writing. The journalist had grown up hearing stories about her father&’s near-starvation and ultimate survival in Auschwitz-Birkenau, but she never imagined she would be able to face this epic legacy head on. Then a chance encounter with a perfect bowl of borscht in Warsaw set Bonny on a journey to unearth her culinary lineage, and she began to dig for the roots of her food obsession, dish by dish. Tracing the defining moments of her life, from her colorful childhood in the restaurant business to the crumbling of her first marriage and the intensity of young motherhood, her decision to become a chef and that life-altering visit to Poland, the author recounts a tale of scarcity and plenty, stepping into the kitchen to connect her past to her future. Whether it's the flaky potato knishes and molasses porridge bread she learned to bake at her Baba Sarah&’s elbow, the creamy vichyssoise she taught herself to cook in her tiny student apartment, or the brown butter eggs her father, now 93, still scrambles for her whenever she needs comfort, cuisine is both an anchor and an identity; a source of joy and a signifier of survival.How to Share an Egg is a journey of deep flavors and surprising contrasts. By turns sweet, salty, sour, and bitter, this is one woman's search to find her voice as a writer, chef, mother and daughter. Do the tiny dramas of her own life matter in comparison to everything her father has seen and done? This moving exploration of heritage, inheritance, and self-discovery sets out to find the answer.
How to Sous Vide: Easy, Delicious Perfection Any Night of the Week: 100+ Simple, Irresistible Recipes
by Daniel ShumskiOnce used only by professional chefs, sous vide—a technique in which food is sealed in a bag and then cooked in a bath of warm, circulating water—is now taking off with home cooks. The reason is simple—you can pick up a top-rated circulator (the device needed to cook sous vide) for about a hundred bucks, and in no time start enjoying perfectly cooked steaks, custardy eggs, vegetables at the peak of flavor and bite, and more. But you will need help, which is where Daniel Shumski comes in. Just as he tamed the once intimidating pressure-cooker-on-steroids in his bestselling How to Instant Pot, Shumski now offers How to Sous Vide, a friendly, rigorously tested guide that demystifies cooking sous vide at home. First, Shumski gives readers all the knowledge they need to start—how to use the circulator, set up a water bath, seal food inside the bag, and dial in precise cooking times and temperatures for every ingredient. Following are delicious, inventive recipes, plus amazing hacks (how to sous vide cold-brew coffee!), that take full advantage of this revolutionary technique: Carnitas-Style Pork Shoulder, Miso-Butter Carrots, Chili-Garlic Shrimp—even incredible desserts cooked in a jar, like Berry-Chocolate Cheesecake and Salted Dulce de Leche. And suddenly you&’re cooking at a whole new level
How to Store Your Home-Grown Produce: Canning, Pickling, Jamming, and So Much More
by John Harrison Val HarrisonDid your tomato plant produce twice as many tomatoes as you'd planned? Grow too much cabbage? Harvest too many blueberries? If so, here is practical advice on how to bottle, dry, freeze, and even salt home-grown fruits and vegetables. Discover extra storage space in your home or learn how to convert a shed or garage to store your tasty products. Learn how to make chutneys from fruit; pickles from cucumbers; and ciders, jams, and even ketchup from your garden! There is even advice here on drying foods, with instructions on how to store them in oil as well as ways to freeze and blanch your fruits and vegetables.
How to Talk about Wine: Discover the Secrets of Wine Ten Minutes at a Time
by Bernard KlemWhat is terroir? How do grapes become wine? What are tannins? This delightful portable guide has the answers to these questions and much more. Bernard Klem has whipped up a fun, easily digestible handbook that explains everything the novice needs to know to speak intelligently about wine at the store, restaurant, or table. From bottles and labels to the oenophiles lingo, it describes wine essentials, including: smell, taste, color, and effervescence. The left-hand side of each page features basic terminology, while the right-hand side uses more advanced language. For a tasty finale, theres practical information about matching wine with food, shopping for wine, and even what wine to bring as a guest. Its the witty, wise Wine 101 that every would-be expert should have!
How to Tap Your Hidden Sources of Energy
by Elmer WheelerEVERYONE HAS A PLIMSOLL MARKThe white line you see on cargo ships and many ocean liners is called the Plimsoll Mark and tells when the ship is being overloaded. If a load is too heavy, it causes the ship to sink past its white line, and that ship is in a dangerous state.People have Plimsoll Marks beyond which nerves crack and pep, vitality, vim, and vigor are drowned. A person who has sunk over his own Plimsoll Mark also is in danger.The favorite expression of Modern Man is "I'm bushed." Of Modern Woman, it is "I'm worn to a frazzle." Had each been aware of his own Plimsoll Mark, neither would have had use for such common expressions.The purpose of this book is to help people find their Plimsoll Marks in life, and in so doing forestall premature old age, needless worry, fatigue, lack of pep, vitality and vigor to carry on.By following a few common sense rules, plus some new scientific discoveries, anyone can learn how to remain above his personal Plimsoll Mark and prolong his life's span...and add happiness and success. As you will see, it is a simple matter to calculate and determine your own Plimsoll Mark--the point beyond which you should never sink.--Elmer Wheeler
How to Taste: A Guide to Discovering Flavor and Savoring Life
by Mandy NaglichPerfect for foodie fans of Salt, Fat, Acid, Heat as well as Cork Dork and The Flavor Equation, this instant classic is both a sumptuous behind-the-scenes tour and a fun, appetizing, and informative how-to that covers everything from wine and cheese to ice cream and honey, tea, chocolate, and even water, from the science of taste and the rituals of creating a fine-tuned palate, to plucking flavor descriptions from the tip of your tongue, and learning how appreciating food can help you appreciate life.You love to eat. But do you know how to taste?On a delectable sensory romp through the science of flavor, award-winning professional taster Mandy Naglich, one of less than 100 Advanced Cicerones in the world, gives you a seat at the table in the elite world of master tasters – scientists, professional tasters, sommeliers, umami ushers and more – divulging the secrets behind their perfected palates so you, too, can become a super taster. Whether it&’s a meaningful meal or a favorite nostalgic road trip snack, we know what we like to eat. But even when it comes to the most vivid and memorable dishes it&’s tough to say what exactly makes them so delicious. Now award-winning expert certified food and beverage taster and lifestyle journalist Mandy Naglich reveals how to hone your tasting superpowers like a pro. Take a seat beside highly-trained cheese analysts, world-class sommeliers, competitive whiskey tasters, internationally recognized chefs, and sensory scientists as experts divulge the secrets to discerning the notes in a range of ingredients, from a dab of honey to a spoonful of olive oil—and even a sip of mineral water. Discover why a James Beard award-winner was visibly nervous before a blindfolded taste test on Top Chef Masters, and how coffee farmers base growing practices on the palate of one world-renowned authority. Learn why your taste buds respond to variables such as food temperature and background music. What the flavor distinction is between a pomme fruit and a stone fruit, how to judge the acidity of anything, from a cup of tea to a square of dark chocolate—and how understanding flavor can impact the way you understand the world. A rich journey for the flavor-obsessed, this instant classic is both a practical guide and a sumptuous meditation on how to savor all things delicious—on the plate and in life.
How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond--with Recipes
by Becky SelengutThis engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook.How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson. How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.