|
|
|
Herb Mixtures & Spicy Blends: Ethnic Flavorings, No-Salt Blends, Marinades/Dressings, Butters/Spreads, Dessert Mixtures, Teas/Mulling Spices
Why not add Kate's Savory Seasoning, Taos Lightning Chili Powder, and Fanny Couch's Pungent Curry Powder to the oregano and basil already on your herbal spice rack? Jazz up your family's favorite soups, salads, meats, vegetables, and desserts with one of these homemade blends developed by specialty herb shops: recipes that add flavor, not salt or fat, to your favorite dishes; ethnic blends, including Mexican, Cajun, Thai, Indian, and Italian; homemade customized seasonings for seafood, wild game, chicken, and beef; recipes for using blends in appetizers, vegetable dishes, main courses, desserts, snacks, and teas; instructions for drying and storing herbs, bottling and labeling mixtures; and suggestions for creating gift baskets..
Price: $6.43
[ Notify me when price goes down.]
|
|
Flavor Chemistry and Technology, Second Edition
A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the last 20 years. New or expanded coverage includes: · Flavor and the Information Age · Food/Flavor interactions · Flavoring materials and flavor potentiators · Changes to food flavors during processing · Off-Flavors in foods · Performance of flavors during processing and storage · Applications of flavorings in processing One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings. Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field..
Price: $122.36
[ Notify me when price goes down.]
|
|
The Encyclopedia of Herbs, Spices, & Flavorings
|
|
Baking by Flavor
A complete guide to flavor-building ideas that bring out the best in baking Flavor is the very essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In Baking by Flavor, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. This book reveals concepts and techniques for using eighteen basic ingredients-including chocolate, vanilla, apricot, and lemon-to "pyramid" flavor, layer by delicious layer. Two hundred and sixty carefully selected recipes inspire readers with ideas for animating many "old favorite" recipes that may have become more "old" than "favorite." For example, a dormant pound cake springs to life as the author scents sugar with vanilla, creams butter with vanilla bean scrapings, and beats egg yolks with a double-strength vanilla extract . . . dark chocolate brownies become richly sensuous as chopped nuts, lightly coated with cocoa powder and confectioner's sugar, are added to a creamy batter. Clearly written, easy-to-follow instructions make the book a joy to read and use in the kitchen, while 118 photographs give visual expression to techniques and eighteen color-plated presentations..
Price: $25.18
[ Notify me when price goes down.]
|
|
Coyote's Pantry: Southwest Seasonings and at Home Flavoring Techniques
|
|
Seasoning Savvy: How to Cook With Herbs, Spices, and Other Flavorings
A unique work dealing in-depth with flavor and flavorings! With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Seasoning Savvy: How to Cook with Herbs, Spices, and Other Flavorings serves as a guide to identifying, locating, selecting, storing and using these exotic ingredients. Well-established flavorings are not neglected as Seasoning Savvy also brings new insights into cooking with these old favorites. No other book supplies so much information about so many herbs and spices as Seasoning Savvy. This book discusses over 100 herbs, spices, flavorings, and blends in detail, describing their origins and how to select, store, and use them--and what the reader might substitute if a seasoning is unavailable. You will also discover the flavor role of foods such as almonds, citrus fruits, and coconuts. Not a cookbook, Seasoning Savvy is a powerful compliment for every recipe and will help you get the most out of the seasonings you use to flavor your food. Within Seasoning Savvy you will explore: how to select and use the right seasonings for a recipe and how to tell if a spice is fresh drying, freezing, toasting, chopping, measuring, and storing herbs and spices culinary practices in the use of flavorings from chocolate and vanilla to amchur and mastic flavor combinations including both well-known and exotic blends, flavored oils and vinegars, compound butters and seasoned salts how to reduce the intensity of some seasonings such as garlic and chili peppers an examination of the nature of taste of flavor along with a history of spice usage in the US brewing teas and tisanes savvy culinary tips, such as polishing a copper a bowl with lemon juice and salt, or storing a lump of asafetida in the spice cupboard to discourage insects Seasoning Savvy's tips and techniques will help you bring out the flavor in your food and teach you how to use seasonings to.
Price: $11.25
[ Notify me when price goes down.]
|
|
Aroma Active Compounds in Foods
|
|
A Year in My Kitchen: A collection of recipes inspired by the seasons and based on a culinary toolbox of inventive flavorings
Captivating chef and local foods advocate Skye Gyngell inspired the Food Network, and "The New York Times Magazine" to tell her story. Her beautiful cookbook, A Year in My Kitchen, is as inspiring as its author. Interweaving personal narrative and 100 seasonal recipes, the book reveals how to make food sing. As the head chef at Petersham Nurseries' award-winning restaurant, Gyngell cooks with produce from her own garden; in this cookbook she inspires locavores, gardeners and cooks to craft meals from their vegetable gardens or source ingredients from local farmers' markets, greengrocers, fish markets and butchers. "There is a wonderful sense of anticipation, as well as a comforting familiarity, if you cook with the seasons," she writes in the book, which won the Guild of Food Writers Award for Best Cookery Book in the UK.
The book opens with Gyngell’s toolbox, a trove of flavor-harmonizing ingredients like lemon zest, infused oils, agra-dolce and roasted red onions. Gyngell's spring dishes, such as warm asparagus with herb mayonnaise, rely on early greens. Once the glorious produce of summer bursts onto the landscape, Gyngell suggests peppers Piedmontese and other colorful recipes. She recommends rediscovering the stirring beauty of autumn with griddled scallops with sweet potato puree with tamari, maple syrup and chilli before taking comfort from winter foods, like slow-cooked pork belly with cinnamon, cloves, ginger and star anise.
Photographer Jason Lowe's luminous food imagery pays tribute to the sacredness of the seasons, nature, and the earth, as well as the sensual cooking experience.
.
Price: $16.47
[ Notify me when price goes down.]
|
|
Flavor Creation
Providing valuable insights for both novice and experienced flavorists, this must-have guide covers everything from the history of flavor techniques to natural raw materials and the latest in sensory science. Discusses the impact on flavor creation and how flavorists can link raw materials to recognizable descriptors, lists major flavor types and their construction (with suggested ingredients) and reviews flavor technology, focusing on improving flavor delivery on powder flavors and emulsions. Plus: Alphabetical summary of key natural raw materials, production methods, components, profiles and suggested applications Includes a focus on vanilla; curing, extraction and cultivation Summary, by chemical family of key synthetic raw materials including their uses and profiles Flavor applications: overcoming flavor/product interactions.
Price: $135.00
[ Notify me when price goes down.]
|
|
|
|
|
