The science of cooking is the most fascinating and influential development in cuisine. Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes. This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science. Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest. More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue. The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.

Offers advice on how to make the most of pre-packaged foods to minimize meal preperation time, in a collection of recipes that features options enhanced by jarred, canned, and packaged flavorings, dressings, and sauces.

How to escape the cooking routine of the same old dishes, meal after meal. Many home cooks are stuck in a food routine that includes preparing the same 10 or 15 recipes over and over again, week after month after year. 2500 Recipes, the ideal guide to escaping that routine, offers 50 recipes each for foods ranging from snacks and sandwiches, to chicken and ground meat; from shellfish to grains; from winter vegetables to summer fruit. There's also a special section of dishes for special occasions. Consider this common scenario. There is a chicken waiting to be roasted for dinner. Stop. Go the chapter that has 50 recipes for roast chicken. Each one is different. Most important, there are sure to be a few that are more interesting than that old reliable one prepared out of habit -- too often a bad habit. Without doubt, there will be dozens of recipes based on ingredients commonly on hand to please cook, family and guests. There's even a chapter with 50 scrumptious recipes for burgers and hot dogs. Each one is sure to delight. All the recipes are quick, and most use just a small number of ingredients. But each recipe includes a "power flavor" that's easy to obtain and easy to incorporate into cooking routines. Examples include oils, herbs, olives and sun-dried tomatoes. There is also an entire section on basic cooking techniques and preparations, featuring seasonings, marinades, sauces, dressings and machines.

A comprehensive introduction to the art and science of grill cookery presents more than 350 tempting recipes, for everything from rubs and marinades to appetizers, entrées, side dishes, and desserts, as well as information and expert advice on grill types and tools, kinds of fire, ingredients, and techniques. Original. 75,000 first printing.

Ranging from appetizers, soups, and salads to main courses, side dishes, and desserts, a practical compendium of more than three hundred shortcut recipes explains how to combine high-quality prepared ingredients--pestos, cooking sauces, pre-cut vegetables--with fresh ingredients to create tasty dishes for both everyday meals and special occasion feasts. Original. 18,000 first printing.

A definitive home cooking reference presents more than five thousand innovative tips and tricks that cover every aspect of cookery, in a handy guide that is alphabetically organized for easy access and includes step-by-step illustrations, informative sidebars, and more than nine hundred recipes. Reprint. 12,500 first printing.

Gives recipes for soups, entrees, and desserts that only require three ingredients for fast and easy meal preparation. (view table of contents)

A definitive home cooking reference presents more than five thousand innovative tips and tricks that cover every aspect of cookery, in a handy guide that is alphabetically organized for easy access and includes step-by-step illustrations, informative sidebars, and more than 1,200 recipes. 12,500 first printing. (view table of contents)

Reducing the process of preparation to a minimum of steps and utensils, an illustrated collection of fifty recipes for favorite chocolate cakes, tortes, puddings, mousses, icings, and sauces relies on fresh ingredients and store-bought mixes.

The authors of One-Pot Cakes apply their innovative, no-mess, one-pot method to making delicious cookies of every variety--from Orange Cranberry Shortbread to White Chocolate Cream Cheese Cookies--in less than ten minutes.

A collection of simplified cake recipes enables readers to prepare cakes in ten minutes with a minimum of tools and includes such selections as Chocolate Fudge Cake, Lemon Poppy Seed Cake, and Perfectly Plain Cheesecake. 20,000 first printing. First serial, Family Circle.

A guide to finding a new way to cook favorite foods presents 2,500 recipes for such foods as chili, soups, sandwiches, pizza toppings, meat loaves, muffins, chicken dishes, and others. 25,000 first printing.