The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers priceless cooking techniques and know-how based on her expansive understanding of food science. Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time and money, and let you know exactly what to do behind the stove. A gifted teacher with a degree in chemistry, Shirley takes readers through the hows and whys of what she does in the kitchen, explaining the science behind common problems and offering solutions for how to fix them. (For example, salt has an amazing ability to suppress bitterness and allow other flavors to emerge.) Filled with more than 30 of Shirley’s favorite time-tested recipes, in KitchenWise readers learn how to cook more successfully, why certain ingredients work well together, and what makes good food great. Amazingly informative, approachable, and packed with proven techniques, KitchenWise serves up new ways to get the most from your cooking.
Great day in the morning, BakeWise is out! You are holding the book that everyone has been waiting for. Sure enough, Shirley did not hold back—it's all here. Lively and fascinating, BakeWise reads like a mystery novel as we follow sleuth Shirley while she solves everything from why cakes and muffins can be dry to génoise deflation and why the cookie crumbles. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley manages to put two and two together in unique and exciting ways. Some information is straight out of Shirley's wildly connecting brain cells. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. There is simply no one like Shirley Corriher. People everywhere recognize her from her TV appearances on the Food Network and ABC's Jimmy Kimmel Live!, with Snoop Dogg as her fry chef. Restaurant chefs and culinary students know her from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's “What This Recipe Shows” in every recipe. This section is science and culinary information that can apply to hundreds of recipes, not just the one in which it appears. For years, food editors and writers have kept CookWise, Shirley's previous book, right by their computers. Now that spot they've been holding for BakeWise can be filled. 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. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-inlaw's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch ofscience—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time. BakeWise is for everyone. Some will read it for the adventure of problem solving with Shirley. Beginners can cook from it and know exactly what they are doing and why. Experienced bakers find out why the techniques they use work and also uncover amazing French pastries out of the past, such as Pont Neuf (a creation of puff pastry, pâte à choux, and pastry cream in honor of the Paris bridge) and Religieuses, adorable “little nuns” made of puff pastry filled with a satiny chocolate pastry cream and drizzled with mocha icing to form a nun's habit. Some will want it simply for the recipes—incredibly moist whipped cream pound cake made with heavy cream whipped slightly beyond the soft-peak stage and folded into the batter; flourless fruit soufflés (puréed fruit and Italian meringue); Chocolate Crinkle Cookies, rolled first in granulated sugar and then in confectioners' sugar for a crunchy black-and-snow-white surface with a gooey, fudgy center. And Shirley's popovers are huge.
For years, food editors and writers have kept CookWise right by their computers. Now that spot they've been holding for BakeWise can be filled. With her years of experience from big-pot cooking for 140 teenage boys and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley Corriher manages to put two and two together in unique and exciting ways. She describes useful techniques, such as brushing puff pastry with ice water—not just brushing off the flour—making the puff pastry easier to roll. The result? Higher, lighter, and flakier pastry. And you won't find these recipes anywhere else, not even on the Internet. She can help you make moist cakes; flaky pie crusts; shrink-proof perfect meringues that won't leak but still cut like a dream; big, crisp cream puffs; amazing French pastries; light génoise; and crusty, incredibly flavorful, open-textured French breads, such as baguettes and fougasses. 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. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House executive pastry chef for twenty-five years; Bruce Healy, author of Mastering the Art of French Pastry; and Bonnie Wagner, Shirley's daughter-in-law's mother. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch of science—“better baking through chemistry.” She adds facts about the right temperature, the right mixing speed, and the right mixing time for the absolutely most stable egg foam, so you can create a light-as-air génoise every time.
Fierce, menacing, and mysterious, badgers have fascinated humans as living animals, abstract symbols, or commercial resources for thousands of years—often to their detriment. With their reputation for determined self-defense, they have been brutalized by hunters and sportsmen, while their association with the mythic underworld has made them idealized symbols of earth-based wisdom and their burrowing habits have resulted in their widespread persecution as pests. In this highly illustrated book, Daniel Heath Justice provides the first global cultural history of the badger in over thirty years. From the iconic European badger and its North American kin to the African honey badger and Southeast Asian hog badger, Justice considers the badger’s evolution and widespread distribution alongside its current, often-imperiled status throughout the world. He travels from natural history and life in the wild to the folklore, legends, and spiritual beliefs that badgers continue to inspire, while also exploring their representation and exploitation in industry, religion, and the arts. Tracing the complex and contradictory ways in which this fascinating animal endures, Badger will appeal to anyone interested in a deeper understanding of these much-maligned creatures.
The book contains: Table of measurements. A basic group of low sodium foods. 20 low sodium menus. 30 weight reducing menus. Low sodium diets for the person who eats out. The salt-free diet for the diabetic. Salt content of 600 basic foods.
Consumption and the Literary Cookbook offers readers the first book-length study of literary cookbooks. Imagining the genre more broadly to include narratives laden with recipes, cookbooks based on cultural productions including films, plays, and television series, and cookbooks that reflected and/or shaped cultural and historical narratives, the contributors draw on the tools of literary and cultural studies to closely read a diverse corpus of cookbooks. By focusing on themes of consumption—gastronomical and rhetorical—the sixteen chapters utilize the recipes and the narratives surrounding them as lenses to study identity, society, history, and culture. The chapters in this book reflect the current popularity of foodie culture as they offer entertaining analyses of cookbooks, the stories they tell, and the stories told about them.
A gripping ebook-exclusive suspense novel from Sunday Times bestselling author, Maureen Lee. Sixteen years ago, summer went wrong... As school closed and the long summer break begins, lifelong friends Norah and Daisy are looking forward to one last summer together. Daisy has finished school and is about to marry; Norah is due to return for her A Levels. Those last few weeks were meant to be a special time, but that was before the strangely charismatic Jack Hannay arrived at the local boatyard. Instead of visiting all the places they had planned that summer, the girls fall under Jack's dark spell as does beautiful Amanda, who dreams of being an actress. But as the summer draws to a close, Daisy refuses to accept that it is over. She insists on one last visit to Jack's boat where something so horrific happens that it shatters the lives of all three girls in a cruel and brutal way. Sixteen years later, all three women are still suffering from the effects of that night in their own different ways. But there are matters yet to be resolved, mysteries to solve and truths to face before lives can return to normal, if they ever can...
'It is fresh, innovative ad delicious.' The Telegraph 'Stripped-back and simple....every dish carries flavour and texture' The Sunday Times 'You know this food, this shameless, sensory largess, will make you feel very good about yourself' Jay Rayner, The Observer 'Fresh, innovative and delicious' The Telegraph - Book of the week 'A nailed-on culinary genius running the most rewarding small local restaurant I have encountered in years' Giles Coren Australian-born chef Chris Honor has been hailed by Giles Coren of The Times as 'a nailed-on culinary genius', running 'the most rewarding small local restaurant I have encountered in years'. His recipes for great salads, sweet and savoury bakes, soups and wonderful sharing plates are highly original, but really simple to create at home, and with American food writer Laura Washburn Hutton he shares 100 of his most memorable recipes. Chris writes: 'What this book will offer the reader is an education in balancing taste and texture, with plenty of visual inspiration. It is as much guidebook as cookery book because I don't necessarily think in terms of recipes, I think in terms of combinations. Mix up the flavours and textures and, at the same time, make it appeal to the eye. Be generous, make it unpredictable; this is what I do. My book will teach the reader to do this too.'
His fellow cops say he's trigger-happy. His ex-wife says he's unstable. His new lover says he's obsessive. His superiors say he's off the case and under investigation. His world is coming apart ... He's a cop on the trail of a killer the law can't touch. He has his own brand of justice. He's got nothing to lose. Except his life. When you've been pushed to the edge, there's no way back ...
Chef and restaurateur Heaven Lee has gotten into plenty of scrapes in her hometown of Kansas City, Missouri. This time around, she's cooking up trouble in New Orleans while visiting to help the Sisters of the Holy Trinity hold their annual benefit dinner. The convent is having financial problems and only Heaven Lee's culinary creativity can offer hope. Unfortunately, before she can really get cooking, Heaven's old friend Mary's husband, HeavelkjTruely Whitten, coffee importer and native New Orleanian, is found murdered with Heaven's own knife. To make matters worse, the convent's sacred cross simultaneously turns up missing. When she becomes the prime suspect, Heaven has no choice but to put her pots and pans aside and pursue the villain in order to both clear her own name and get dinner on the table in time for the big benefit. Heaven's smart, saucy attitude spurs her on in the search for the vicious murderer as well as for the perfect New Orleans dish to serve the Sisters. When all else fails, she finds the answers to both puzzles right under her own nose, saving the day and serving up a new signature Heaven Lee dish, Nola Pie. The delectable dessert is guaranteed to tantalize readers' taste buds and the satisfying mystery will leave them begging for seconds.
Günter Grass, says The Times, 'is on his own as an artist', and indeed this extraordinary, provoking and joyously Rabelaisian celebration of life, food and sex is unique. Lifted from their ancient fairytale, the fisherman and his wife are still living today. During the months of Ilsebill's pregnancy, the fisherman tells her of his adventures through time with the Flounder, constituting a complete reworking of social, political and gastronomic history.
School is 'wet and weedy', according to Nigel Molesworth, the 'goriller of 3B', 'curse of St Custard's' and superb chronicler of fifties English life. Nothing escapes his disaffected eye and he has little time for such things as botany walks and cissy poetry with an assortment of swots, snekes and oiks. Instead he is very good at missing lessons, charming masters and putting down little brothers, in fact he is exceptional at most things except spelling. Wildly funny and full of sharp observations on life, the ‘Molesworth tetralogy’ is magnificently complemented by the illustrations of Ronald Searle