Recipes What You've Been Missing |
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Editor:
| Kois, Barbara |
ISBN: | 978-0-692-31001-4 |
Publication Date: | Dec 2014 |
Publisher: | Stuart Mizuta
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Book Format: | Paperback |
List Price: | USD $27.95 |
Book Description:
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The world does not need another cookbook full of recipes. There are libraries full of great books that touch upon just about every cuisine out there. What is missing is a book about recipes, not a book of recipes.Recipes: What You've Been Missing helps you understand the interactions between recipe ingredients, methods and techniques to uncover potential problems before you begin cooking. Gain insights for more consistent success including - * Interpreting consumer and professional...
More DescriptionThe world does not need another cookbook full of recipes. There are libraries full of great books that touch upon just about every cuisine out there. What is missing is a book about recipes, not a book of recipes.Recipes: What You've Been Missing helps you understand the interactions between recipe ingredients, methods and techniques to uncover potential problems before you begin cooking. Gain insights for more consistent success including - * Interpreting consumer and professional recipes* Identifying recipe methods and techniques* Ingredient ratios and yields* Adjusting flavor outcomes* Flavor relationships* Recipe design and development* Recipe evaluationDifferent versions of the same recipe are developed to identify potential problems and propose alternative solutions. A step-by-step approach is presented to explore and identify recipe problems before the recipe is cooked to achieve more consistent and better results. Recipes: What You've Been Missing also features tables that summarize desirable flavor pairings and ways to correct common recipe errors.STUART MIZUTA is passionate about making great food and teaching others a different perspective on recipe development. He is a Certified Culinarian with the American Culinary Federation with a Culinary Arts degree. Stuart takes what he has learned behind the closed doors of the kitchen and sheds light on recipes for the rest of us.