Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Bitter
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil...
Fat
Chef, Jennifer McLagan, sets out to win us back to a healthy relationship with fat in this comprehensive guide to storing, preparing and cooking with fat.
Bones
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple...
Bitter
Jennifer McLagan returns with her new book on one of our least understood flavours. Sparked from memories of eating white grapefruit as a child, this guide has developed into an intricate exploration into the bitter taste experience. The world of the unused and under-loved ingredient is Jennifer’s speciality, and with Bitter she opens up her readers’ imaginations to the most misunderstood of foods. Her book will not only help you to discover the delights of the radicchio or the dandelion, but show how you can use them to enhance the much sweeter palate we’ve come to depend upon. Bitter takes you on a journey through the broad range of the bitter scale, from the subtle to the very bitter as well as a few ingredients that will surprise you. Accompanied with various titbits on the history and science behind these flavours, Jennifer’s book brings you an astounding array of beautiful recipes that will entice even the most sweet-toothed to give them a try.
An Anarchy of Chilies
A reference book that introduces the nuances and versatility of 100 members the chili family in lively four-color illustrations, this volume presents everything the aspiring chef or gardener needs to help them harness the heat. With more than 2,000 varieties, and a dizzying array of flavors, shapes, sizes, and colors, the riotous world of chili peppers has no laws and no limits, and a revolutionary power to transform our food and gardens. This essential kitchen companion profiles 100 versatile chili varieties, chosen to showcase their impressive range of shape, color, flavor, and heat, ranging from milder everyday favorites such as the jalapen~o, ancho, and bell pepper to exotic new superhots like the Dorset Naga and Carolina Reaper. Organized by heat level on the infamous Scoville scale, An Anarchy of Chilies tells the story of each variety and offers advice on how to identify, grow, and prepare them. The striking illustrations, in a vivid graphic style inspired by the CMYK process and Mexican oilcloth prints, make this not only a go-to reference but also a beautiful art piece.
Bones
Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple...
Odd Bits
The eagerly anticipated follow-up to the author’s award-winning Bones and Fat, Odd Bits features over 100 recipes devoted to the “rest of the animal,” those under-appreciated but incredibly flavorful and versatile alternative cuts of meat. We’re all familiar with the prime cuts—the beef tenderloin, rack of lamb, and pork chops. But what about kidneys, tripe, liver, belly, cheek, and shank? Odd Bits will not only restore our taste for these cuts, but will also remove the mystery of cooking with offal, so food lovers can approach them as confidently as they would a steak. From the familiar (pork belly), to the novel (cockscomb), to the downright challenging (lamb testicles), Jennifer McLagan provides expert advice and delicious recipes to make these odd bits part of every enthusiastic cook’s repertoire.
Bitter
The champion of uncelebrated foods including fat, offal, and bones, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness. What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers; dark chocolate; coffee; greens like arugula, dandelion, radicchio, and frisée; high-quality olive oil...
Odd Bits
In a world of costly prime cuts, stately crown roasts, plump pork chops, and regal racks of lamb, it's easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast: bellies, brains, gizzards, hearts, lungs, marrow, necks, tongues, and, oh yes, testicles. Historically, these so-called "odd bits" have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. When did we decide offal had become awful? Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser-known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger. Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of these unusual meats. McLagan's enthusiasm for her subject is contagious, and, with her insight and humour, will convert even non-believers to the pleasure of odd bits.
Bitter
A fascinating, unexpected exploration of one of the culinary world's most under-appreciated tastes: bitter. What do coffee, dark chocolate, radicchio and pale ale all have in common? They are bitter-and delicious. With her new book Bitter, multi-award-winning author Jennifer McLagan makes a case for this fabulously nuanced but misunderstood taste, exploring it through science, culture, history and 120 deliciously idiosyncratic recipes. In the capable hands of McLagan, bitterness emerges from the culinary shadows and gets its deserved place in the spotlight. McLagan is Canada's most well-respected cookbook writer. Her three cookbooks, Bones, Fat and Odd Bits, have each been heralded as ground...
