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From the Publisher
Chiles
Chile peppers' active ingredient, capsaicin, is a toxic irritant that produces a burning sensation when we come into contact with it. However, in moderation, capsaicin creates an enjoyable spiciness.
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How Can I tell if Meat is Good Quality?We tend to believe that the freshest, most flavorful red meat is bright cherry-red, but is this always the case? Ask your butcher for their tastiest cut, and you might be shown one with a darker hue that has been aged over time to create a deeper flavor and more tender texture. |
The Process of Sous VideHeat from the water bath penetrates the food's surface from all directions. The airless bag stops moisture entering or leaving and the core of the food gradually reaches the same temperature as the edges, so there's no temperature gradient. |
Is it Better to Eat Vegetables Raw?Cooking has a mixed effect on nutrients, destroying vitamins and antioxidants in some foods, while increasing them in others. To optimize health, it's important to eat a variety of cooked and raw vegetables. |
An Essential Guide to Pots and Pans
The type of metal you choose for your cookware affects how food cooks, but more important is a pan's thickness: the thicker the base, the more evenly the heat from the burner spreads across it.
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How do I Chop an Onion without Crying?Damage to onion cells results in their releasing an irritating gas called the lachrymatory factor, intended to ward off animals and insects. Once this gas reaches the surface of your eyes, it reacts with water on your eyeballs and turns into sulfuric acid, among other irritating chemicals. |
The Three Stages of Cake BakingA cake goes through three stages of baking. The first stage is the rising phase, when the sweet batter inflates. In the second stage, the cake solidifies, fixing in place the hollows, or bubbles, that have formed in the batter. A bake ends with the third, 'browning' stage. |
Pectin in Fruit CellsAccounting for less than 1 percent of the fruit, pectin is concentrated in the core, seeds, and skin. It degrades as fruits age, so overly ripe fruit makes poor-quality jam. Fruits such as blackberries are high in pectin, Some, such as cherries and pears, have lower levels, so extra needs to be added during the jam-making process. |
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Top reviews from other countries
Vancouver Island
Great Textbook!
Reviewed in Canada on 24 February 2020Verified Purchase
Maheengun
Incredibly comprehensive and informative.
Reviewed in Canada on 19 July 2019Verified Purchase
Amazon Customer
Great purchase!!
Reviewed in Canada on 22 January 2019Verified Purchase
Mario Raúl Pérez
Buena calidad de las hojas y muy ilustrado
Reviewed in Mexico on 24 November 2020Verified Purchase
Buena calidad de las hojas y muy ilustrado
Reviewed in Mexico on 24 November 2020
sin embargo, las tapas llegaron algo maltratadas,Reviewed in Mexico on 24 November 2020
posiblemente por manipulacion en libreria o transporte, ya no lo devolvere por que internamente esta muy bien y sin daños,
pero si eres amante de los libros, puede sufras por los daños esteticos que trae, y si tienes acceso prefieras comprar en tienda o liberia para garantizar este inmaculado,
el libro se ve muy bueno, en la foto el detallito que nombro me toco a mi. La calidad de las hojas y las ilustraciones es buena, y cantidad de temas que toca es mayor a la que esperaba,
toda sección viene con graficas e imagenes, es bastante infográfico
lo compre para regalo, creo le encantará a la persona lo recibirá.
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Maggy
Intricate perfection
Reviewed in Canada on 26 April 2020Verified Purchase
Intricate perfection
Reviewed in Canada on 26 April 2020
A tactfully written book that came in due time, in hardcover that could last for years and is full of relevant information set in a practical, but not suffocating manner. It has several illustrations and lively explains with images the composition and technical parts of different meat cuts or the elements from a scientific perspective of a roux, or even how a meringue deflates in the presence of egg yolks. I couldn't have picked a better book to really push me into the details of culinary work.Reviewed in Canada on 26 April 2020
I would really recommend.
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