Author : Tish Boyle
Publisher : Houghton Mifflin Harcourt
Page : 385 pages
File Size : 14,78 MB
Release : 2015
Category : Cooking
ISBN : 1118523555
More than 150 recipes for desserts of all kinds celebrating America's nine favorite flavors, from chocolate and vanilla to caramel and coffee, organized into chapters by flavor.
Author : Sarah Lohman
Publisher : Simon and Schuster
Page : 304 pages
File Size : 23,41 MB
Release : 2016-12-06
Category : Cooking
ISBN : 1476753954
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author : Amanda Torres
Publisher : Page Street Publishing
Page : 192 pages
File Size : 27,82 MB
Release : 2020-03-31
Category : Cooking
ISBN : 1645670007
Incredible Paleo Meals Don’t Have to Be a Labor of Love Amanda Torres, author of Latin American Paleo Cooking and founder of The Curious Coconut, simplifies the Paleo diet with these quick and delicious gluten- and dairy-free recipes. This mouthwatering collection will help you conquer Paleo cooking any day of the week. Her recipes focus on what Paleo should be—a variety of colorful vegetables and fresh meats. No finicky or extravagant Paleo-ified replacement meals, no hard-to-find specialty ingredients, no special occasion treat recipes—just the backbone of a healthy, wholesome, nutrient-dense diet. This book teaches you how to cook a ton of commonly available vegetables in a way that you and your family will actually want to eat (and ask for seconds). Amanda’s cooking isn’t “good for being Paleo,” it’s good food, period. Helpful charts also pair side dishes with mains that have similar cooking times and preparation methods, so you can batch cook and make a whole meal, all at once, using only your stove—no other appliances needed. Making healthy, tasty meals just got a whole lot easier (and faster) thanks to this much-needed guide to simple and vibrant Paleo cooking.
Author : Barrett Williams
Publisher : Barrett Williams
Page : 117 pages
File Size : 11,95 MB
Release : 2024-08-29
Category : Cooking
ISBN :
Discover the Ultimate Guide to a Delicious and Nutritious Acai Bowl Experience! Introducing "Fresh and Flavorful Acai Bowls," the definitive eBook for anyone looking to elevate their health and taste buds with the power-packed goodness of acai bowls. This comprehensive guide takes you on a flavorful journey, from understanding the rich history and nutritional benefits of acai to mastering the artistry of creating your own vibrant, delicious bowls at home. Start with the basics as you dive into the history and origins of acai, uncovering why this superfruit has taken the health world by storm. With a clear understanding of its numerous nutritional benefits, you'll soon see why acai is an essential addition to any diet. Learn to choose the best ingredients, from selecting quality acai to pairing it with the freshest fruits, berries, nut butters, and more. Equip yourself with essential tools and equipment to streamline your acai bowl preparation, ensuring a seamless and enjoyable experience every time. Explore a wide array of recipes that cater to every palate. Delight in classic combinations such as the Traditional Acai Bowl and Mixed Berry Acai Bowl, then venture into innovative and exotic flavors like the Matcha Acai Fusion and Spiced Chai Acai Bowl. Whether you're looking to boost your protein intake with a Peanut Butter Acai Bowl or seeking vegan and dairy-free options like the Coconut Milk Acai Bowl, this eBook has something for everyone. For those focused on weight loss, discover low-calorie options with added greens and satiety-boosting ingredients. Keep the kids happy with fun, decorative toppings and allergy-sensitive recipes, and enjoy seasonally inspired bowls that capture the essence of each time of year. "Fresh and Flavorful Acai Bowls" also delves into meal prepping strategies, pairing drinks, cultural influences, and the acai bowl lifestyle. It even offers troubleshooting tips to perfect your bowl every time and emphasizes sustainability and ethical sourcing practices for a guilt-free enjoyment. Embark on the acai bowl revolution today and transform your meals with this vibrant, diverse, and healthful eBook. Your pathway to delicious, nutrient-rich bowls of acai awaits!
Author : Nicky Huys
Publisher : Nicky Huys Books
Page : 91 pages
File Size : 46,43 MB
Release : 2024-03-23
Category : Cooking
ISBN :
"Slow Cooker Sensations: Effortless And Flavorful Meals" offers a collection of mouthwatering recipes designed for the busy home cook. From hearty stews and tender roasts to savory soups and aromatic curries, this cookbook celebrates the convenience and delicious results of slow cooking. With easy-to-follow recipes and a focus on fresh, wholesome ingredients, home cooks can effortlessly create flavorful meals that will delight the whole family. Whether you're a seasoned slow cooker enthusiast or new to the world of crockpot cooking, this book provides a diverse range of dishes to elevate your culinary repertoire and simplify mealtime.
Author : Dolf De Rovira, Sr.
Publisher : John Wiley & Sons
Page : 632 pages
File Size : 50,33 MB
Release : 2017-03-14
Category : Technology & Engineering
ISBN : 1118856430
The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.
Author : Sarah Lohman
Publisher : Simon and Schuster
Page : 297 pages
File Size : 33,25 MB
Release : 2016-12-06
Category : Cooking
ISBN : 1476753989
“Very cool…a breezy American culinary history that you didn’t know you wanted” (Bon Appetit) reveals a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In “a unique and surprising view of American history…richly researched, intriguing, and elegantly written” (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. “A fresh, original perspective to American culinary history” (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—which “may make you hungry” (Bustle).
Author : Y. H. Hui
Publisher : John Wiley and Sons
Page : 1118 pages
File Size : 32,24 MB
Release : 2010-12-01
Category : Technology & Engineering
ISBN : 1118031857
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biology, Chemistry, and Physiochemistry Part II: Biotechnology Part III: Analytic Methodology and Chemical Characterizations Part IV: Flavors for Fruit Commodities Part V: Flavors of Selected Dried Fruits The second section, dedicated to vegetable flavor, is divided into two parts, covering biology, chemistry, physiochemistry, and biotechnology in the first part and flavor for vegetable commodities in the second part. Both the fruit flavor and vegetable flavor sections provide detailed coverage of such important topics as processing, extraction, flavor biosynthesis, and genetic engineering. Moreover, readers will find important details on regulations and requirements governing flavor additives as well as sanitation and safety in flavor manufacturing. Each of the chapters has been written by one or more leading experts in food and flavor science. The authors represent more than ten countries, giving food and flavor scientists a unique global perspective on the latest flavor science, technology, and applications.
Author : United States. Department of Agriculture
Publisher :
Page : 108 pages
File Size : 49,26 MB
Release : 1953
Category : Flavor
ISBN :
Author : G. Charalambous
Publisher : Elsevier
Page : 764 pages
File Size : 39,7 MB
Release : 2013-10-22
Category : Technology & Engineering
ISBN : 1483291022
This book, volume 28 in the Developments in Food Science Series, reviews thelatest information and up-to-date concepts concerning a great number ofaspects of flavor quality. Particular attention has been afforded to providea balance between food and beverage chemistry, biochemistry, microbiology,nutritional, processing, packaging, storage, computer applications, andchemometrics. Twenty six specialists were invited to discuss the present state of knowledgein their particular fields. Together with their co-workers (totalling oversixty well known researchers) the authors were drawn from the internationalspectrum of academia, government institutes, and industry. Their presentationsincluded original research results, background reviews, and comprehensivebibliographies. This informative and well documented book goes a long way to improving thecurrent knowledge in a complex area and certainly increase understanding of taste and odor, flavors and off-flavors of high quality foods and beverages.
