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COOKING LIGHT MAD DELICIOUS: THE SCIENCE OF MAKING HEALTHY FOOD

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COOKING LIGHT MAD DELICIOUS: THE SCIENCE OF MAKING HEALTHY FOOD
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COOKING LIGHT MAD DELICIOUS: THE SCIENCE OF MAKING HEALTHY FOOD

Hardcover

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With this product, you earn 34 point(s).

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คำที่เกี่ยวข้อง COOKING TECHNIQUES

Synopsis: COOKING LIGHT MAD DELICIOUS: THE SCIENCE OF MAKING HEALTHY FOOD

Discover the delicious science behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight on the nature of ingredients, and a fresh, innovative perspective on the science of cooking with illustrated explanations. The results are mad delicious! "Mad Delicious" takes the kitchen science genre to the next level: It's not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking. Every recipe is a fun adventure in the kitchen resulting in mad delicious eats: Learn how to cook pasta like risotto for a silky sauce and enjoy Toasted Penne with Chicken Sausage. Other recipes include Lower East Side Brisket, Fish Sticks!, Cocoa-Crusted New York Strip, Georgia Peanut Fried Chicken, Red Sauce Joint Hero Sandwiches, Spicy Crab Fried Rice, Tandoori Chicken, and Bourbon Steamed Peaches.

Product Details

ISBN 9780848704285
Weight 1.72
Publisher HACHETTE BOOK GROUP USA
Book Size (cm.) 24.8 x 26.6 x 4.3
Language English
Number of Pages 224

Highlight

Discover the delicious science behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight on the nature of ingredients, and a fresh, innovative perspective on the science of cooking with illustrated explanations.

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SCHROEDER, KEITH

about author

"Keith is the author of Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing (Oxmoor House / Time Home Entertainment, October 2014). He also writes a monthly ""Cooking Class"" column for Cooking Light magazine.

Originally from Long Island, Keith Schroeder learned food by stepping outside of the kitchen with a commitment to roam neighborhoods, meet people, honor cooks, and try everything they put in front of him.

Keith became one of the youngest to be named executive chef of the New England Culinary Institute at age 28.

A chef for over 20 years, Keith started High Road Craft Ice Cream in 2010. His primary mission: to provide high-quality ice cream to chefs, restaurants, and hotels.

High Road's Bourbon Burnt Sugar is a Specialty Food Association sofi Award winner. High Road has also earned recognition from O Magazine, The New York Times, Travel + Leisure, Bon Appetit, Serious Eats, and Alton Brown's ""Alton Browncast.""

Keith's most inspired cooking is done at his home in greater Atlanta with his wife and two teenage children."

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