Synopses & Reviews
How can you get more intensity from herbs and whole spices?
Why is it important to slice some meats against the grain?
What are the best oils for deep-fryingand why?
How does flour work as a thickener?
Why It Works answers these questions and many more. This unique cookbook goes beyond the typical what (ingredients) and how (methods) to explain the whywhy certain ingredients or techniques produce consistently superior results. Packed with useful advice from food doctor Kevin Ryan, it demystifies cooking by explaining and illustrating what makes recipes work and how ingredients work together. As you learn the secrets of food science, you'll take your culinary skills to a whole new level.
Why It Works includes 120 delicious recipes, each one featuring a science food fact that gives you surefire information you can apply to other recipes. Throughout the book, you'll find "Why It Works" tutorials as well as "Recipe Rx" prescriptions for success that tell you why something doesn't workand how to avoid common cooking mishaps. With this cookbook, you won't just learn to make a specific dishyou'll learn science and techniques that will make you a better cook.
Complete with color photos, illustrations and simple, scientific explanations, Why It Works will lead youand your family and friendsto a lifetime of great food.
Synopsis
Blending culinary technique with food science, a unique cookbook introduces 120 contemporary and classic dishes that include an explanation of why certain ingredients or cooking methods combine to create delicious results and demonstrate how to apply these cooking principles to other foods for taste-tempting results.
Synopsis
Become a better, more confident and creative cook!Have you ever discovered a dish you loved, found the recipe and prepared it with great anticipation—only to be disappointed? If so, this cookbook is for you. With the help of food doctor Kevin Ryan, it lets you in on simple cooking secrets and foolproof strategies that will enhance your cooking skills and help you get great results every time.
Inside you'll find 120 sumptuous recipes for breakfasts, snacks and starters, main dish family meals, special dishes for entertaining, tempting sides and great desserts. You can start the day with Cheesy Apple-Bacon Strata, munch on Chicken Satay with Peanut Sauce, dine on Linguine with Caramelized Onions and Angry Tomato Sauce and serve Individual Chocolate Lava Cakes with Caramel Sauce for a grand finale. Each recipe has a "Why It Works" explanation about an ingredient or technique used in preparing it, so while you make something delicious, you'll discover something that will help you cook better. Learning never tasted so good!
Synopsis
Science is the added ingredient that makes this cookbook irresistible to both accomplished cooks and weekend dabblers. Most good cookbooks emphasize the what (ingredients) and how (instructions). This one includes the why Each of the 120 contemporary and classic recipes includes a Why It Works explanation of the reason certain ingredients or techniques work to create delicious results. Creative cooks can then apply these principles to other recipes. Recipes range from soup to nuts and include special dishes for entertaining. There are sure family favorites such as Linguine with Caramelized Onions and Angry Tomato Sauce and tempting desserts like Caramel Cream Puffs with Chocolate-- Peanut Butter Sauce. Each chapter features at least one Recipe Rx that explains common cooking mishaps and ways to avoid them. With 60 beautiful color photos plus intriguing scientific explanations and information, this cookbook is perfect for cooking enthusiasts and culinary explorers who wan to understand how to take their cooking to a new level.
Kevin Ryan (Minneapolis, MN) is a food scientist at General Mills, where he develops new products. He holds a doctorate in food science and a degree in gastronomy from Le Cordon Bleu.
About the Author
KEVIN RYAN, PHD, holds a doctorate in food science and a degree in gastronomy from Le Cordon Bleu. He's been a caterer, wedding cake creator and cooking class instructor. He works as a food scientist at General Mills, developing new products.
Table of Contents
Ask the Food Doctor.
1 Good Morning!
Breakfast the Way You Remember.
2 Snacks and Starters.
Big Flavors for Small Plates.
3 Gather ’Round the Table.
Main Dish Meals for the Family.
4 Company’s Coming.
Entertaining with Ease.
5 Finishing the Plate.
Tempting Sides.
6 Sweet Somethings.
Easy but Satisfying Desserts.
Why It Works: "At a Glance".
Helpful Nutrition and Cooking Information.
Metric Conversion Guide.
Index.