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The Ketogenic diet is a high-fat, moderate-protein, low-carb diet originally developed to reduce the frequency of seizures in epilepsy patients. More recently, however, it has found a mainstream audience who view it as a real foods-based diet with weight loss and…
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Sous Vide (which is French for "under vacuum") is the process of cooking foods, like meats and vegetables, in sealed bags submerged in a water bath that is maintained at a constant temperature. The result is food that is cooked nearly perfectly because of precise…
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In this entertaining, informative guide, one of the leading experts in culinary science—a chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Humm—paints a portrait of each of the…
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All chefs love and cherish cookbooks, and increasingly, cookbooks have become treasured manuals of the trade as well as beautiful art objects. The Chef’s Library is the world’s first attempt to bring together in a single volume a comprehensive…

Note-by-Note Cooking: The Future of Food

by Hervé This

|This title releases December 13, 2016

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Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless…
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The history of emergence of cocktails, as well as many other remarkable things is covered with fog. The name of the inventor, alas, is unknown. It isn't surprising, not so difficult to mix several drinks and to receive new taste. Judging by that information…
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I can't wait to cook my way through this amazing new book, Ina Garten writes in the foreword to this cookbook of more than 400 recipes and variations from Julia Turshen, writer, go-to recipe developer, co-author for best-selling cookbooks such as Gwyneth…
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Expert cooking tips and timeless kitchen wisdom make this culinary how-to handbook a must-have for home cooks of all skill levels.   You don’t need expensive gadgets, cutting-edge cutlery, or a rack of exotic spices to be a great cook. You just need…

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“Good cooking is the foundation of true happiness,” said Auguste Escoffier (1846–1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the École Ritz Escoffier pays tribute to the great chef by…

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Do you love food? Do you love comics? Cooking Comics! is a fully illustrated comic-book-style introduction to the skills you need to master the kitchen! Not only will you learn kitchen fundamentals, but you will also learn delicious and versatile recipes…
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In this book practically all products and dishes which enjoy popularity, and beyond its limits are collected. Thanks to the book of caloric content you can adhere to a healthy lifestyle, knowing how many calories contain in this or that product or a dish. This…