Cuisines of Asia or The New Kitchen Science

Cuisines of Asia: Nine Great Oriental Cuisines by Technique

Author: Jennifer Brennan

This brilliant, original, and encyclopedic cookbook presents the authentic foods and recipes of the great oriental cuisines by cooking technique-steaming, stir-frying, deep-frying, currying, simmering,, barbecuing, noodle-making, etc. With loving attention to authenticity and detail, the author presents more than 300 tested recipes for such dishes as Indonesian twice-fried spicy peanut fritters, Japanese tempura, Peking duck, Philippine deep-fried Thai catfish, and dozens of other exotic foods. All of the recipes are made with ingredients widely available in America, or with unique substitutes for readers who live far from suppliers. Menus, a glossary, conversion tables, and personal anecdotes about the experience of eating and cooking in the orient make The Cuisines of Asia a true insider's guide to the delights of the Far Eastern kitchen.

Book about: Life After Television or Managing Scientists

The New Kitchen Science: A Guide to Know the Hows and Whys for Fun and Success in the Kitchen

Author: Howard Hillman

In this revised and updated edition of the book that thousands of cooks have turned to when they have a question, the science authority Howard Hillman provides the latest findings about everything from cooking methods, equipment, and food storage to nutrition and health concerns.

Publishers Weekly

This updated edition of a kitchen essential provides the answers to all the culinary questions that can leave cooks scratching their heads. Hillman reveals, for example, how microwave ovens work (a tube within the oven causes food molecules to vibrate, which causes friction, which in turn causes heat), why percolated coffee can taste bitter (usually because it's been boiled for far too long) and why crustaceans taste sweeter than fish (their flesh contains more of a compound that converts into simple sugars). Divided into sections-including Cooking Methods, Baking, Seasonings, Food Storage, and Health and Nutrition-this authoritative and sprightly volume will have anyone who's interested in cookery sighing, "Aha!" Hillman begins with a list of the all-too-familiar "mistakes good cooks make," which points to explanations for why those eggs went rubbery, that batch of ice cream turned icy and the roast mysteriously shrunk. He also offers "Principle-Illustrating Recipes" (e.g., two vinaigrette preparations, one truly emulsified and therefore superior) and kitchen experiments (e.g., one that demonstrates the "strange, distinct flavor" that results from the chemical reaction between salt and MSG). Written with friendly reassurance and designed logically and thoughtfully, this compendium of questions and answers is a must for the kitchen shelves of curious cooks everywhere. (Feb.) Copyright 2003 Reed Business Information.

Table of Contents:

	Preface	ix
	Mistakes Good Cooks Make--and How to Avoid Them	xi
1	Cooking Equipment	1
2	Cooking Methods	27
3	Meats	44
4	Seafood	78
5	Dairy Products	102
6	Eggs	123
7	Fruits and Vegetables	134
8	Sauces and Thickeners	153
9	Seasonings	177
10	Oils and Fats	188
11	Baking	200
12	Beverages	218
13	Food Storage	234
14	Health and Nutrition	249
15	Diets	265
16	Potpourri	275
	Further Reading	293
	Index	297
	About the Author	318