Modernist Cuisine Die Revolution Der Kochkunst 6 Baende Book PDF, EPUB Download & Read Online Free

Health Care Administration
Author: Lawrence F. Wolper
Publisher: Jones & Bartlett Learning
ISBN: 0763757918
Pages: 794
Year: 2010-04-12
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Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.
Strategic Terrorism: A Call to Action
Author: Nathan Myhrvold
Publisher:
ISBN: 098276104X
Pages:
Year: 2013-07-18
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El Bulli
Author: Ferran Adria, Juli Soler, Albert Adria
Publisher: Ecco
ISBN: 0060817577
Pages: 496
Year: 2005-08-16
View: 425
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Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today. Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line. In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.
Sous-Vide - Cooking in Vacuum
Author: Jean-Jacques Trebaux
Publisher:
ISBN: 1522074333
Pages: 44
Year: 2017-08-10
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Never again chewy meat, dry fish or blend vegetables! Juicy, aromatic, tender, beautiful pink meat and a laid-back chef: Sous-vide is a cooking method that standsout with unparalleled tastes and flavors. The term comes from the French and means "under vacuum".Ingredients are placed in a plastic pouch, vacuum-sealed and then gently cooked in a water bathat an accurately regulated, low temperature. Preserving vitamins and nutrients Sous Vide prepared meals do not only taste phenomenally but are promoting a healthy lifestyle as well: Thanks to the low temperatures and the vacuum, vegetables can now be cooked in a gentle way allowing aromas and vitamins to be preserved. Stress-free cooking Your plans sometimes change on a short notice? No problem! With Sous Vide, it doesn't matter if your food stays half an hour longer inside the water bath. Thanks to Sous Vide you will always achieve the ideal doneness of your meat, fish or vegetables without ever exceeding its desired core temperature! Perfect results Those times when Sous Vide has been accessible to the award-winning cuisine exclusively are over! Today, the required equipment is affordable to anyone. If you don't even want to invest anything initially, a pot, thermometer, zip bag and a constant heat source will do the trick for the start as well. In this book, I will guide you through the basics of Sous Vide cooking, introduce you to the required equipment and present you various tasty and foolproof recipes for meat, fish, vegetables, sides and deserts. Discover Sous Vide for your own kitchen and amaze yourself, your family and even the most demanding guests. What are you waiting for?
Further Adventures in Search of Perfection
Author: Heston Blumenthal
Publisher: Bloomsbury Publishing
ISBN: 0747594058
Pages: 319
Year: 2007
View: 369
Read: 547
Heston returns with more classic recipes.
Bouchon Bakery
Author: Thomas Keller, Sebastien Rouxel
Publisher: Artisan Books
ISBN: 1579657559
Pages: 400
Year: 2016-10-25
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Winner, IACP Cookbook Award for Food Photography & Styling (2013) #1 New York Times Bestseller Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
Posh Toast
Author: Quadrille Publishing
Publisher: Quadrille Publishing
ISBN: 1849497001
Pages: 176
Year: 2016-01-05
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This is the new hot (and buttered) food trend—simple toast recipes that everyone can make. Hungry food fans everywhere are toasting sourdough, spelt, and rye and loading them with luscious ingredients to make a simple, satisfying meal. Posh Toast features every toast recipe you could ever need, covering breakfast, lunch, snacks, and supper, plus a guide to the basics of toasting. Every recipe has a photo and easy-to-follow instructions, making it the ultimate gift or self-purchase for toast addicts, novices, and expert cooks alike. It's everything good. On toast. It's Posh Toast.
Liquid Intelligence: The Art and Science of the Perfect Cocktail
Author: Dave Arnold
Publisher: W. W. Norton & Company
ISBN: 0393245853
Pages: 416
Year: 2014-11-10
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Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award. A revolutionary approach to making better-looking, better-tasting drinks. In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like. Years of rigorous experimentation and study—botched attempts and inspired solutions—have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple—how ice forms and how to make crystal-clear cubes in your own freezer—and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns. Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft. Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic. Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard—one that no bartender or drink enthusiast should be without.
A Guide to Modern Cookery
Author: Auguste Escoffier
Publisher:
ISBN:
Pages: 880
Year: 1907
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The Photography of Modernist Cuisine
Author: Nathan Myhrvold
Publisher:
ISBN: 0982761023
Pages: 312
Year: 2013
View: 951
Read: 855
The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.
Salt, Fat, Acid, Heat
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Pages: 480
Year: 2017-04-25
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Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --
The Noma Guide to Fermentation
Author: René Redzepi, David Zilber
Publisher: Artisan Books
ISBN: 157965889X
Pages: 400
Year: 2018-10-16
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At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
Flying Apron's Gluten-Free & Vegan Baking Book
Author: Jennifer Katzinger
Publisher: Sasquatch Books
ISBN: 1570617082
Pages: 192
Year: 2010-06-01
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Over the last decade, a vegan diet has become a more mainstream choice; food allergies have been increasing at alarming rates; and celiac disease is on everyone's radar. When owner Jennifer Katzinger opened The Flying Apron Bakery in 2002, she wanted to accommodate more people, as well as use healthier ingredients so she eliminated gluten, dairy, egg, soy, and wheat. The mouthwatering result? Cakes and muffins with a tender crumb, cookies with a chewy bite, frosting that's light yet satisfyingly sweet, and pastry that flakes at the touch of a fork. In Flying Apron's Gluten-Free and Vegan Baking Book, Katzinger shares the delicious secrets of her sweet and savory recipes. Bake yummy pastries like Blueberry Cinnamon Scones and Lemon Poppy Seed muffins, or whip up a batch of Chocolate Chip Cookies, or Cardamom Spice Cupcakes. In more than 80 recipes, Katzinger offers satisfying treats, whether you're transitioning to a vegan or gluten-free diet, or simply wanting to indulge a sweet tooth using healthier ingredients.
The New Cuisine
Author: Paul Bocuse, Colette Rossant, Lorraine Davis
Publisher:
ISBN: 0246109831
Pages: 711
Year: 1978-01
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Simplissime
Author: Jean-François Mallet
Publisher: Hamlyn
ISBN: 0600634221
Pages: 368
Year: 2016-07-14
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Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-François Mallet. Taking cooking back to basics, Simplissime is bursting with easy-to-follow and quick recipes for delicious French food. Discover how to make a mouth-watering Apple Tart with Cinnamon with just five ingredients, or Spaghetti with Asparagus and Orange in just three steps. For an impressive dish, whip up mouth-watering Mussels in Curry in a short 15 minutes. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish. Cooking has never been so easy! It's no surprise that this book has been selling a copy every ten seconds in France.

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