Ratio

Author: Michael Ruhlman
Publisher: Simon and Schuster
ISBN: 1416566120
Size: 33.97 MB
Format: PDF, ePub
View: 3988
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As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking.

Ratio

Author: Michael Ruhlman
Publisher: Scribner
ISBN: 9781416571728
Size: 74.27 MB
Format: PDF, ePub, Docs
View: 5498
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As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking.

Ratio

Author: Michael Ruhlman
Publisher: Scribner
ISBN: 9781416566113
Size: 59.28 MB
Format: PDF, Kindle
View: 4492
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As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking.

Egg

Author: Michael Ruhlman
Publisher:
ISBN: 9780316322584
Size: 47.45 MB
Format: PDF, Docs
View: 7099
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In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.

Seven Fires

Author: Francis Mallmann
Publisher: Artisan Books
ISBN: 1579653545
Size: 65.24 MB
Format: PDF, ePub
View: 1142
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Mallmann calls his techniques the Seven Fires and all are represented in this book, with some extras thrown in for good measure.

Culinary Reactions

Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Size: 29.23 MB
Format: PDF
View: 5160
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And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day.

Bakewise

Author: Shirley O. Corriher
Publisher: Simon and Schuster
ISBN: 9781416560838
Size: 34.88 MB
Format: PDF, Docs
View: 3174
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BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their information with you, too.

Molecular Gastronomy

Author: Hervé This
Publisher: Columbia University Press
ISBN: 0231508077
Size: 51.98 MB
Format: PDF, Kindle
View: 7082
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What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights.

The Elements Of Cooking

Author: Michael Ruhlman
Publisher: Simon and Schuster
ISBN: 1416579222
Size: 57.72 MB
Format: PDF, Mobi
View: 701
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Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook.

Grocery

Author: Michael Ruhlman
Publisher: ABRAMS
ISBN: 9781419723865
Size: 67.28 MB
Format: PDF, ePub, Mobi
View: 3376
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In Grocery, bestselling author Michael Ruhlman offers incisive commentary on America's relationship with its food and investigates the overlooked source of so much of it--the grocery store.