Ingredient: Unveiling the Essential Elements of Food
Language: English
Published by William Collins 2016-11-17, 2016
- Hardcover
- New
Seller: Chiron Media, Wallingford, United KingdomChiron Media
AbeBooks seller since August 2, 2010
Condition: New
£ 18.69
Quantity: 3 available
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Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.
Seller Inventory # 6666-GRD-9780008179144
- Title
- Ingredient: Unveiling the Essential Elements of Food
- Author
- Ali Bouzari
- Publisher
- William Collins 2016-11-17
- Publication year
- 2016
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 000817914X
- ISBN 13
- 9780008179144
There are ingredients, and then there are Ingredients. An ingredient is what we’re used to thinking about in the kitchen – things like tomatoes, tofu or thyme. An Ingredient is what those things are made of. There are millions of ingredients, but only eight Ingredients: Waters, Sugars, Carbs, Lipids, Proteins, Minerals, Gases and Heat.
Ingredient isn’t a book of recipes – instead, it’s about learning to see beneath the surface of food, exposing the moving parts that cause every failure and every triumph in every kitchen. You can apply the mindset laid out in Ingredient to any recipe or technique, regardless of your skill level or how you like to cook. Home cooks will feel ready to take on any recipe, and restaurant cooks will feel prepared for anything that comes out of the fire. Beginners will have a lifeline if something goes wrong, and masters will improve dishes they’ve been cooking for years. Fans of old-school cuisine will understand classic preparations like never before and the innovation-minded will advance the art of cooking even further.
Renowned culinary scientist Ali Bouzari illuminates the elemental world of food and unlocks the secrets of ingredients in a lively, engaging and accessible way that dramatically changes the way we look at our food.
"Synopsis" may belong to another edition of this title.
About the Author
Ali Bouzari began cooking in professional kitchens while studying biochemistry at the University of Texas at Austin. He is an adjunct instructor at the CuIinary Institute of America, where he teaches culinary fundamentals. Ali’s research interests include collaborating with chefs to understand the science behind culinary techniques to facilitate innovation in the kitchen.
"About the title" may belong to another edition of this title.
Chiron Media
Wallingford, United Kingdom
AbeBooks seller since August 2, 2010
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