FoodChain - October 2015

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The Green Smoothie Prescription: A Complete Guide to Total Health

From the author of the international bestseller Green for Life and founder of RawFamily.com comes a comprehensive guide to the extraordinary healing capabilities of green smoothies, including nutrient rich recipes for improved health and wellness.

The Green Smoothie Prescription: A Complete Guide to Total Health
ISBN: 0062336525 | 2014 | EPUB | 208 pages | 620 KB

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Student Grub: Easy Recipes for Tasty, Healthy Food - Alastair Williams

Perfect for those new to the kitchen, this book is the starting point to a lifetime of eating well Clear away the clutter of carryout boxes and bring a new dawn to your dorm kitchen with this fresh edition of the Student Grub cookbook-the original (and best!) cookbook for university newbies. As essential in every student's kitchen as shot glasses and hangover cures, this easy-to-follow guide contains everything from basic recipes to world cuisine. Whether you need inspiration for a post-bar snack or want to impress your date with a three-course culinary spectacle, this book will help launch you into a lifetime of good food.

Student Grub: Easy Recipes for Tasty, Healthy Food
English | 2013 | ISBN: 1849534136 | 192 Pages | EPUB | 903 KB

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How to Cook Everything Fast: A Better Way to Cook Great Food, 2nd Edition - Mark Bittman

Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smart-choosing and preparing fresh ingredients efficiently.

In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.

How to Cook Everything Fast is a book of kitchen innovations. Time management- the essential principle of fast cooking- is woven into revolutionary recipes that do the thinking for you. You'll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read-and let the recipes guide you quickly and easily toward a delicious result.

Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques-encouraging what he calls "naturally fast cooking"-and the results are revelatory.

There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification).

Throughout, Bittman's commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe. How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.

How to Cook Everything Fast: A Better Way to Cook Great Food, 2nd Edition - Mark Bittman
2014 | ISBN: 0470936304 | English | 1056 Pages | EPUB | 2 MB

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Cheese and Microbes - Catherine Donnelly

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development.

Over the past decade, there has been explosive growth in the U.S. artisan cheese industry. The editor, Ms. Donnelly, was involved in developing a comprehensive education curriculum for those new to cheese making, which focused on the science of cheese, principally to promote cheese quality and safety. Many of the chapters in this book focus on aspects of that requisite knowledge. Explains the process of transformation of milk to cheese and how sensory attributes of cheese are evaluated.

Provides an overview of cheese safety and regulations governing cheese making, both in the US and abroad, to ensure safety.

Explores how the tools of molecular biology provide new insights into the complexity of the microbial biodiversity of cheeses.

Examines the biodiversity of traditional cheeses as a result of traditional practices, and overviews research on the stability of the microbial consortium of select traditional cheese varieties.

Key text for cheese makers, scientists, students, and cheese enthusiasts who wish to expand their knowledge of cheeses and traditional foods.

Cheese and Microbes - Catherine Donnelly
2014 | ISBN: 1555815863 | English | 350 Pages | PDF | 20 MB

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A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from Alícia Foundation, the culinary research center driven by famed chef Ferran Adrià, provides a clear and practical guide for any chef who wants to work with these texturing agents.

Collaboration between scientists, technicians, and chefs has resulted in unique and creative culinary uses for many commonly available food texturizing agents. The information in this book is a collection of years of culinary scientific research and the experiences of a diverse group of chefs who are eager to share their practical knowledge and recipes. The book discusses more than 20 carefully tested gelling, thickening, foaming, and emulsifying agents.

This book presents each texturizing agent in a simple and practical format. For each agent, the book includes a description of its principal characteristics, easy-to-follow instructions for use, helpful handling tips, and a sample recipe. The Annex includes tables listing all of the texturizing agents, summarizing the relative effectiveness of their gelling, thickening, emulsifying, or foaming properties. These tables can be used to compare the agents by category and functionality.



A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

English | ISBN: 1466565071 | 2014 | 360 pages | PDF | 4 MB

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Life Is a Banquet: A Food Lover's Treasury of Recipes, History, Tradition, and Feasts - Edward Blom

Swedish television personality and food historian Edward Blom is a cook with a big personality and a big passion. This to his culinary kingdom! Blom's expertise lies in the cultural history of food, and in Life Is a Banquet he throws open the archives and invites all to indulgence in the excesses of yesteryear's best recipes. These are Blom's favorites, each enlivened with his own personal slant.
Here is everything from the Bavarian Oktoberfest to the oysters of Grand Central Station, the tables of the nineteenth century elite to the precursor of the Smörgåsborg: the brännvinsbord. All made with the motto: elegant and in excess. Featuring 90 recipes, dazzling photographs, personal anecdotes, and highlights of culinary history, Life Is a Banquet is a cookbook like no other. Be amazed, be inspired, and be tempted to make food history!

Life Is a Banquet: A Food Lover's Treasury of Recipes, History, Tradition, and Feasts - Edward Blom
ISBN: 1629147001 | 2013 | EPUB | 192 Pages | 42 MB

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