Книги. Художественная литература. Учебники и пособия.

Debra Amrein-Boyes

How to create artisanal-quality cheeses, butters and yogurts. Homemade cheeses can easily surpass any commercially made cheese. In fact, the techniques used in home brewing, canning, pickling and wine making are quite similar to those needed to make cheese. More than ever, home cheese-making supplies and equipment are easy to find, and the only other requirement is a kitchen. The recipes in this book feature step-by-step instructions that eliminate all the guesswork. From cleaning to sterilization, every technique and process is explained clearly so that even a novice can create artisanal-quality cheeses. The book describes all cheese types and families, ripening and aging techniques and the kinds of milk and other components needed. The recipes feature: Spreadables -- cream cheese, cottage cheese, ricotta, mascarpone Stretched cheeses -- mozarella, bocconcini, provolone Mold-ripened cheeses -- Brie, Camembert, Valencay Blue cheeses -- Roquefort, Stilton, Gorgonzola ...

Emi Kazuko

Thirty recipes—all beautifully photographed and using readily available ingredients—make sushi fun and easy to prepare at home. Fresh and delicious, sushi is one of the healthiest foods you can eat—and it's surprisingly easy to make at home. Once a few simple techniques have been mastered, you will be able to prepare any of the beautiful and elegant sushi dishes presented here. In many cases, the recipes' ingredients can be varied to include your personal favorites. Featuring gorgeous color photos and recipes that range from Tempura Rolls to Seared Swordfish Sashimi Salad, New Sushi has everything you need except the fish!

Jenni Fleetwood

100 clever quick-cook recipes emphasise freshness, flavour and convenience to produce a stunning range of appetizers, snacks, lunches, main course meals and desserts.

J. H. Prentice

This unique book provides a concise account of the rheological properties of the principal dairy products from the point of view of a physicist whose interest lies in the direction of material science. Also covered in this book is a discussion on the instrumental ways of making rheological measurements, and the basis of sensory assessments.

Trevor Corson

Everything you never knew about sushi-its surprising origins, the colorful lives of its chefs, the bizarre behavior of the creatures that compose it-is revealed in this entertaining documentary account by the author of the highly acclaimed The Secret Life of Lobsters. When a twenty-year-old woman arrives at America's first sushi-chef training academy in Los Angeles, she is unprepared for the challenges ahead: knives like swords, instructors like samurai, prejudice against female chefs, demanding Hollywood customers-and that's just the first two weeks. In this richly reported story, journalist Trevor Corson shadows several American sushi novices and a master Japanese chef, taking the reader behind the scenes as the students strive to master the elusive art of cooking without cooking. With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's...

-

Paul D. Warriss

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.

Jenni Fleetwood

A wonderful collection of 70 red-hot dishes including flaming recipes from every spicy corner of the world.

David Pasternack, Ed Levine

Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo-Italian-style sushi-to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring: - A full chapter on crudo such as Albacore with Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam Cerviche - Groundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, Pancetta, and Red Pepper Flakes, the luxurious Spaghetti with - Lobster and Chiles, and the ultrasimple Fettucine with Rock Shrimp, Corn, and Jalapeno. - Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata. - Gills on the grill-Sicilian-Style...

Aliza Green

There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all just Field Guide to Seafood. Award-winning chef Aliza Green explains everything you need to know about different kinds of seafood, fish, and prepared fish: how to select them, prepare them, serve them, and more, with a recipe for every one. Beautiful full-color photography depicts carp, catfish, clams, eel, squid, and more than 100 other swimmers. Don't buy seafood without it!