An award-winning kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.For its twentieth anniversary, Harold McGee prepared a new, fully revised an...

In this revolutionary cookbook, Thomas Keller, America's most respected chef, explains why sous vide—cooking at precise temperatures below simmering—is a foolproof technique that yields results other culinary methods simply cannot.For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the sto...

A TIMES BOOK OF THE YEAR 2020BEST BOOKS OF 2020: SCIENCE - FINANCIAL TIMESSHORTLSTED FOR THE ANDRE SIMON AWARDThe long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award.What is smell? How does it work? And why is it so important?HAROLD McGEE,...

For the first time, a book exists that compiles all the information candidates need to apply for their first Pediatric dieticians job, or to apply for a better job.What you'll find especially helpful are the worksheets. It is so much easier to write about a work experience using these outlines. It ensures that the narrative will follow a logical structure and reminds you not to leave out the most important points. With this book, you'll be able to revise your application into a muc...

There’s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – why should I fry-off beef before making a casserole? How do I prevent my sauce from separating? How can I be sure my eggs are fresh? Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniq...

This multi-book file includes: Old Cookery Books and Ancient Cuisine by W. Carew Hazlitt, 1902; The Forme of Cury, a Roll of Ancient English Cookery, complied about 1390 by the master-cooks of Richard II; Chocolate of an Indian Drinke by Captain James Wadsworth, 1652; The Compleat Cook, 1658; The Closet of Sir Kenelm Digby Knight Opened, 1669; A Queens Delight or The Art of Preserving Conserving and Candying, 1671; The Queen-Like Closet or Rich Cabinet Stored with All Manner of Rare Receip...

New York Times bestselling author Michael Ruhlman deconstructs the "essential knowledge all cooks and food people need" (The New York Times Book Review) in this indispensable cooking reference for home cooks, serious food lovers, and aspiring chefs, revealing what professional chefs know only after years of training and experience.With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it ta...

Michael Ruhlman’s groundbreaking New York Times bestseller gets at the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques.Ratios are the simple proportions of one ingredient to another. Knowing a culinary ratio is not like knowing a single recipe; it’s instantly knowing a thousand.Why spend time sorting through millions of cookie recipes online or in cookbooks? Isn’t it easier to remember 1:2:3...

"Like having a scientist at your side to answer your questions in plain, non-technical language."—Science NewsWhy is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for...

This collection, first published in 1868, includes: John Russell's Boke of Nurture, c. 1460 Wynkyn de Worde's Boke of Keruynge, 1513; The Boke of Curtasye, c. 1460; R. Weste's Booke of Demeanor, 1619; Seager's Schoole of Vertue, 1557; The Babees Book, 1475; Aristotle's ABC, 1430; Urbanitatis, c. 1460; Stans Puer ad Mensam; The Lytylle Childrenes Lytil Boke, c. 1480; For to serve a Lord; Symon's Lesson of Wysedome for all Maner Chyldryn; The Birched School-Boy, c. 1500; plus short related i...

“A true populist, as interested in celebrating the most humble wok-slinger as he is in extolling the superchef. If his sharp eye and his wicked tongue have brought him acclaim, what has kept him in the spotlight is his heart. Like Oscar Wilde, he is a moralist in the guise of a libertine.” —Denver PostThe instant New York Times bestseller and follow-up to Anthony Bourdain’s blockbuster classic on the cooking life, Kitchen Confidential

The classic reference work, in an edition first published before 1923. As a Word document, the file is over 14,000 pages long. We have added over 6,000 links to help you navigate to the word you want. (Searching for a word would take you to any instance of that word in definitions, not the word you want defined). With this version, you click on the first letter, then the first two letters, then on the word that's closest to to the one you want (like the guide words at the heads of pages in...