Language : English
Published : 2009
Cooking the Polish Way
Introducing the new Cengage Technology Edition
UNDERSTANDING FOOD: PRINCIPLES AND PREPARATION is a best-selling food-fundamentals text ideal for an undergraduate course that covers the basic elements of food preparation, food service, and food science. Contemporary and comprehensive in coverage, it introduces students to the variety of aspects associated with food preparation. The Fifth Edition thoroughly explores the science of food through core material on food selection and evaluation, food safety, and food chemistry.
- The text has been thoroughly updated to include the latest research, examples, and techniques related to food principles.
- “Chemist’s Corner” features dive deeper into the scientific principles and methodologies relevant to food preparation and the food industry.
- “How & Why?” features further explain terms, processes, and distinctions important in food science and preparation, answering common questions about the chapter material.
- “Nutrient Content” boxes supply specific data on the nutritional content of different foods.
- “Calorie Control” features explore the energy value of foods and emphasize portion control—a topic of great interest to students both as individuals and as future food service professionals catering to weight-conscious clientele.
- CourseMate brings course concepts to life with interactive learning, study, and exam preparation tools including quizzes, flashcards, videos, and more.
Garde Manger: The Art and Craft of the Cold Kitchen has been the market’s leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student’s training, and many of the world’s most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d’oeuvre; condiments, crackers, and pickles; and buffet development and presentation.
The Brewer’s Tale is for anyone who, drinking a beer, has wondered how the past tasted. Part travelogue, part history, part culinary adventure, beer critic William Bostwick uncovers the stories behind the brewers who have practised their craft since the dawn of civilisation. Beer by beer Bostwick tells a history of the world through the brewer’s eyes, unearthing recipes from poems and potsherds to re-create these beers and their long-lost flavours. Jumping through time as he weaves ancient lore with today’s craft scene, Bostwick meets adventurous brewers who share his path, trading insight, recipes and ingredients like home-grown hops and wild, Nile Delta yeast. The Brewer’s Tale is history told in the glass, from tongue-numbing mead to sour pediococcus-laced lambic.
About the Author
William Bostwick is the author of Beer Craft and writes about beer for The Wall Street Journal, GQ and other publications. He is an avid home-brewer, former distiller’s apprentice, beekeeper, baker and occasional bartender.