Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download The Cook, the Diner, and the Mind PDF full book. Access full book title The Cook, the Diner, and the Mind by Marc F Luxen. Download full books in PDF and EPUB format.
Author: Marc F Luxen Publisher: ISBN: Category : Languages : en Pages : 140
Book Description
This is a psychology book for cooks about food. Not a cook book, but a psychology book. You will see how your brain deals with information from your senses, so you can understand that people actually find a soup called "muoma" creamier than a soup with the name "sitsee", how making up walks and rhymes makes it easy to remember things and why wine in an expensive looking bottle tastes, really tastes, better. You will see why some people like baking and some people are not, why people who enter their homes through the kitchen have a higher chance of being overweight. And much more. I have tried to explain things using examples of food and cooking whenever possible, and avoided explaining anything I could not explain in an amusing or interesting way . I will take you hundreds of thousands of years back, and show you that we are the cooking ape, creatures of the fire. Without cooking we would not exist. You will read how your brain constructs what we see, hear, smell, feel and taste, and how much we actually add to what we think we just perceive, and how this is very much the case when we eat. You will learn how to use your memory efficiently in the kitchen using simple tricks. I will show you different personalities in the kitchen, and what to do with that. We will dig into technique-based cooking and recipe-based cooking and how that affects you and your cooking. Hell, we'll even look at language and food names, pricing strategies, and how we can use that knowledge to our advantage.
Author: Marc F Luxen Publisher: ISBN: Category : Languages : en Pages : 140
Book Description
This is a psychology book for cooks about food. Not a cook book, but a psychology book. You will see how your brain deals with information from your senses, so you can understand that people actually find a soup called "muoma" creamier than a soup with the name "sitsee", how making up walks and rhymes makes it easy to remember things and why wine in an expensive looking bottle tastes, really tastes, better. You will see why some people like baking and some people are not, why people who enter their homes through the kitchen have a higher chance of being overweight. And much more. I have tried to explain things using examples of food and cooking whenever possible, and avoided explaining anything I could not explain in an amusing or interesting way . I will take you hundreds of thousands of years back, and show you that we are the cooking ape, creatures of the fire. Without cooking we would not exist. You will read how your brain constructs what we see, hear, smell, feel and taste, and how much we actually add to what we think we just perceive, and how this is very much the case when we eat. You will learn how to use your memory efficiently in the kitchen using simple tricks. I will show you different personalities in the kitchen, and what to do with that. We will dig into technique-based cooking and recipe-based cooking and how that affects you and your cooking. Hell, we'll even look at language and food names, pricing strategies, and how we can use that knowledge to our advantage.
Author: Charise Mericle Harper Publisher: HarperCollins ISBN: 1328828948 Category : Juvenile Fiction Languages : en Pages : 195
Book Description
A zesty series for fans of kids' cooking competitions! It's “lights, camera, cook!” for four tween contestants—energetic Tate, charming Rae, worldly Caroline, and hyper-competitive Oliver—who are all about to enter a televised cooking competition. What will the kids cook up? How will they all get along on- and off-camera? Which junior chef will have the grit—and maybe the grits—to make it through each challenge? And which junior chef will have to hang their apron up for good? Bonus: Includes real cooking techniques for the aspiring young chef!
Author: Kelsey Barnard Clark Publisher: Chronicle Books ISBN: 179720579X Category : Cooking Languages : en Pages : 259
Book Description
A modern take on Southern cooking with 100+ accessible Southern recipes and hospitality tips, from Kelsey Barnard Clark, 2016 Top Chef winner and Fan Favorite From preeminent chef, multitasking mom, proud Southerner, and 2016 Top Chef winner Kelsey Barnard Clark comes this fresh take on Southern cooking and entertaining. In Southern Grit, Kelsey Barnard Clark presents more than 100 recipes that are made to be shared with family and friends. Indulge your loved ones in delicious modern Southern meals, including Bomb Nachos, Savannah Peach Sangria, Roasted Chicken and Drippin' Veggies, and six variations of Icebox Cookies. Featuring beautifully styled shots of finished dishes and the Southern home style, as well as Kelsey Barnard Clark's tips for stocking the pantry, entertaining with ease, and keeping your house guest-ready (with or without toddlers). Readers of Magnolia Table by Joanna Gaines and Whiskey in a Teacup by Reese Witherspoon, fans of Kelsey Barnard Clark and her stint on Top Chef, and any home cooks who love cooking and serving Southern food, have a young family, and like to host guests will appreciate these modern homemaking tips, the approachable instruction, and the contemporary repertoire of recipes that brim with flavors of the Deep South. SOUTHERN FOOD IS PERENNIALLY POPULAR: With 100 simple recipes that cover all occasions, plus entertaining tips throughout the book, Southern Grit has wide-ranging appeal for the broad audience of people who love Southern flavors. TOP CHEF WINNER & FAN FAVORITE: Kelsey Barnard Clark is a self-branded "spicy Joanna Gaines." Her personality and talent were showcased on Top Chef, leading her to win the title of Fan Favorite in addition to winning the season overall—only the second time in 16 seasons when that's happened. Perfect for: • Fans of TOP CHEF and Kelsey Barnard Clark • Southerners and fans of Southern cooking • Home cooks who like to host and entertain • Home cooks with young families
Author: Charise Mericle Harper Publisher: HarperCollins ISBN: 1328916421 Category : Juvenile Fiction Languages : en Pages : 185
Book Description
The competition heats up in episode two of this zesty series for fans of kids' cooking competitions! With this episode's theme of family and tradition, from a diner challenge to a quinceañera to the farmer's market, the junior chefs will have to sauté their way through the chewiest challenges yet. They're the best in the nation, but can they handle the twists and turnovers week two has in store, on- and off-camera? Which junior chefs can stand the heat? And which one will need to get out of the kitchen? We are one episode closer to discovering just who will earn the title of Next Best Junior Chef. Bonus: Includes real cooking techniques for the aspiring young chef!
Author: Gabrielle Hamilton Publisher: Random House ISBN: 0812994108 Category : Cooking Languages : en Pages : 622
Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Author: Tom Sellers Publisher: Weidenfeld & Nicolson ISBN: 0297871897 Category : Biography & Autobiography Languages : en Pages : 311
Book Description
Tom Sellers is a luminary of the British culinary scene. His Restaurant Story opened its doors in April 2013; its innovative literary-inspired menu, taking diners on 'a personal journey through food', has won him huge critical and public acclaim. Story was awarded its first Michelin star just five months after opening. This stunning book will be your chance to enter the visionary mind of one of the most original chefs of our time, and discover the truth behind the tales of his brilliant food.
Author: Anthony Bourdain Publisher: A&C Black ISBN: 1408845040 Category : Biography & Autobiography Languages : en Pages : 386
Book Description
After twenty-five years of 'sex, drugs, bad behaviour and haute cuisine', chef and novelist Anthony Bourdain has decided to tell all. From his first oyster in the Gironde to his lowly position as a dishwasher in a honky-tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny.
Author: Andrea Reusing Publisher: Clarkson Potter ISBN: 0307463893 Category : Cooking Languages : en Pages : 274
Book Description
"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.
Author: S. Kirk Pierzchala Publisher: S. Kirk Pierzchala ISBN: Category : Fiction Languages : en Pages : 609
Book Description
As the beleaguered United States scrambles to mount a response to the rogue nation of Pacifica, cyber defender Owen MacIntyre has his hands full working with a network of mercenaries, funneling supplies to a growing insurgency trapped behind enemy lines. But as new alliances are formed, and despite small victories and gleams of hope, the clouds of war continue to darken. Soon, MacIntyre realizes that for victory to have a chance, he’ll have to risk losing everything he’s been fighting to protect, as the possibility of a showdown with Pacifica’s Chief Security Enforcer, the ruthless Hayden Singer, looms ever closer. “Stare at the Sun” is the high-stakes, thrilling conclusion to the “Pacifica War” political plot arc within the greater Beyond Cascadia universe.
Author: Marc F Luxen
Author: Marc F Luxen
Author: Brenda Gantt
Author: Charise Mericle Harper
Author: Kelsey Barnard Clark
Author: Charise Mericle Harper
Author: Gabrielle Hamilton
Author: Tom Sellers
Author: Anthony Bourdain
Author: Andrea Reusing
Author: S. Kirk Pierzchala