This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.

MEXICAN CUISINE FOR AMERICAN COOKS teaches the secrets of preparing great-tasting Mexican-restaurant-style meals with the least amount of effort and expense.

Recipes for all the classics and favorites are in this cookbook—tacos, enchiladas, fajitas, chiles rellenos, burritos, tamales, and more. You’ll be so amazed to discover how inexpensively and easily you can make Mexican food at home (even in large quantities) that you’ll want to invite all your friends, family, and neighbors over for a fiesta!

But MEXICAN CUISINE FOR AMERICAN COOKS doesn’t stop there. You’ll learn how to make tantalizing Mexican gourmet appetizers, salsas, soups, stews, entrees, pastries, and desserts … and the best chili con carne you’ve ever tasted!

MEXICAN CUISINE FOR AMERICAN COOKS teaches the secrets of preparing great-tasting Mexican-restaurant-style meals with the least amount of effort and expense.

Recipes for all the classics and favorites are in this cookbook—tacos, enchiladas, fajitas, chiles rellenos, burritos, tamales, and more. You’ll be so amazed to discover how inexpensively and easily you can make Mexican food at home (even in large quantities) that you’ll want to invite all your friends, family, and neighbors over for a fiesta!

But MEXICAN CUISINE FOR AMERICAN COOKS doesn’t stop there. You’ll learn how to make tantalizing Mexican gourmet appetizers, salsas, soups, stews, entrees, pastries, and desserts … and the best chili con carne you’ve ever tasted!

Here is just some of what you will learn how to make:

* Thai Coconut Soup (Tom Ka Gai)
* Spicy Soup with Prawn and Lemin Grass ( Tom Yum Kung)
* Thai Papaya Salad (Som Tum)
* Chicken Fried Rice (Thai Style)
* Easy Pad Thai
* Thai Drunken Noodles (Pad Ki Mao)
* Shrimp Pad Thai
* Thai Squid Salad (Yum Pra-Hmik)
* Thai Green Curry & Lemongrass Soup
* Chicken Pad Thai
* Spicy Shrimp And Noodles
* Thai Grilled Chicken (Gai Yang)
* Pork Thai Stew
* Thai Roast Duck
* Easy Spicy Thai Chicken
* Thai Donuts (Pa Thong Ko)
* Thai Spring Rolls
* Thai Grilled Chicken (Gai Yang)
* Thai Pumpkin Lasagna
* Thai Crispy Fried Pork


And much, much more!

Over 110 Authentic Thailand Cuisine Recipes!

Here is just some of what you will learn how to make:

* Thai Coconut Soup (Tom Ka Gai)
* Spicy Soup with Prawn and Lemin Grass ( Tom Yum Kung)
* Thai Papaya Salad (Som Tum)
* Chicken Fried Rice (Thai Style)
* Easy Pad Thai
* Thai Drunken Noodles (Pad Ki Mao)
* Shrimp Pad Thai
* Thai Squid Salad (Yum Pra-Hmik)
* Thai Green Curry & Lemongrass Soup
* Chicken Pad Thai
* Spicy Shrimp And Noodles
* Thai Grilled Chicken (Gai Yang)
* Pork Thai Stew
* Thai Roast Duck
* Easy Spicy Thai Chicken
* Thai Donuts (Pa Thong Ko)
* Thai Spring Rolls
* Thai Grilled Chicken (Gai Yang)
* Thai Pumpkin Lasagna
* Thai Crispy Fried Pork


And much, much more!

Over 110 Authentic Thailand Cuisine Recipes!

A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.

In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.

How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover:

• Why plunging food in ice water doesn't stop the cooking process
• When boiling cooks faster than steaming
• Why raising the grill doesn't lower the heat
• How low-cost pots and pans can perform better than expensive ones
• Why baking is mostly a drying process
• Why deep-fried food tastes best and browns better when the oil is older
• How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand

Many invaluable features include:

• Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying
• The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips
• More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques
• Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas
• More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others

Reviews

"This book will change the way we understand the kitchen." --Ferran Adrià

"A fascinating overview of the techniques of modern gastronomy." --Heston Blumenthal

"Modernist Cuisine is a landmark contribution to the craft of cooking and our understanding of its underlying principles. Its scale, detail, and eye-opening graphics are unmatched by any other book on the subject. It will be an invaluable resource for anyone with a serious interest in cooking techniques, whether the professional innovations of the last few decades or the long traditions on which they build." --Harold McGee

"A breathtaking new benchmark in understanding cooking, Modernist Cuisine is destined to be as important a work for the 21st century as Escoffier’s Ma Cuisine was for the 20th century." --David Kinch

“The most important book in the culinary arts since Escoffier.” --Tim Zagat

“The cookbook to end all cookbooks.” --David Chang

"Amazing! Unparalleled in its breadth and depth." --Wylie Dufresne

A Look Inside Modernist Cuisine
(Click on Images to Enlarge)

Irradiating Food to Perfection

The Lost Art of Pot-Roasting

Taming the Breath of the Wok

The Chemistry of Color Changes in Cooking

Parametric Recipe: Pasta

Indian food is familiar to most Americans, but how often do you make it at home? Most Indian dishes are not hard to make, and they are full of flavor. So try one of these Indian dishes today.

Here are some of the recipes that you will learn how to make:

* Black Lentil Soup
* Shrimp Curry
* Indian-Spiced Stuffed Eggplant
* Tandoori-Style Lamb
* Indian-Spiced Shrimp
* Chicken Tikka Masala
* Fresh Vegetable Curry
* Indian Chicken Bake
* Rice Pilaf with Lime & Cashews
* Indian Spiced Shrimp
* Vegetable Curry
* Aloo Ghobi
* Indian Vegetable Stew
* Easy Mulligatawny Soup
* Chicken Curry
* Indian-Spiced Kale & Chickpeas
* Mixed Vegetable Masala
* Easy Indian Stew
* Saag Tofu
* Quick Tandoori Chicken Thighs
* Jamaican Pork Kabobs
* Ginger-Coconut Chicken
* Date-Mint Chutney
* Tandoori Chicken

and much more! Over 80 Easy Indian Food Recipes!

Indian food is familiar to most Americans, but how often do you make it at home? Most Indian dishes are not hard to make, and they are full of flavor. So try one of these Indian dishes today.

Here are some of the recipes that you will learn how to make:

* Black Lentil Soup
* Shrimp Curry
* Indian-Spiced Stuffed Eggplant
* Tandoori-Style Lamb
* Indian-Spiced Shrimp
* Chicken Tikka Masala
* Fresh Vegetable Curry
* Indian Chicken Bake
* Rice Pilaf with Lime & Cashews
* Indian Spiced Shrimp
* Vegetable Curry
* Aloo Ghobi
* Indian Vegetable Stew
* Easy Mulligatawny Soup
* Chicken Curry
* Indian-Spiced Kale & Chickpeas
* Mixed Vegetable Masala
* Easy Indian Stew
* Saag Tofu
* Quick Tandoori Chicken Thighs
* Jamaican Pork Kabobs
* Ginger-Coconut Chicken
* Date-Mint Chutney
* Tandoori Chicken

and much more! Over 80 Easy Indian Food Recipes!

• ISBN13: 9780738212289
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

• ISBN13: 9780060012786
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.

A Cook's Tour is the written record of Anthony Bourdain's travels around the world in his search for the perfect meal. All too conscious of the state of his 44-year-old knees after a working life standing at restaurant stoves, but with the unlooked-for jackpot of Kitchen Confidential as collateral, Mr. Bourdain evidently concluded he needed a bit more wind under his wings.

The idea of "perfect meal" in this context is to be taken to mean not necessarily the most upscale, chi-chi, three-star dining experience, but the ideal combination of food, atmosphere, and company. This would take in fishing villages in Vietnam, bars in Cambodia, and Tuareg camps in Morocco (roasted sheep's testicle, as it happens); it would stretch to smoked fish and sauna in the frozen Russian countryside and the French Laundry in California's Napa Valley. It would mean exquisitely refined kaiseki rituals in Japan after yakitori with drunken salarymen. Deep-fried Mars Bars in Glasgow and Gordon Ramsay in London. The still-beating heart of a cobra in Saigon. Drink. Danger. Guns. All with a TV crew in tow for the accompanying series--22 episodes of video gold, we are assured, featuring many don't-try-this-at-home shots of the author in gastric distress or crawling into yet another storm drain at four in the morning.

You are unlikely to lay your hands on a more hectically, strenuously entertaining book for some time. Our hero eats and swashbuckles round the globe with perfect-pitch attitude and liberal use of judiciously placed profanities. Bourdain can write. His timing is great. He is very funny and is under no illusions whatsoever about himself or anyone else. But most of all, he is a chef who got himself out of his kitchen and found, all over the world, people who understand that eating well is the foundation of harmonious living. --Robin Davidson, Amazon.co.uk

44 essays explore 11 contemporary moral issues. Opposing viewpoints are juxtaposed to encourage students to develop a critical awareness of various arguments. The book also includes legal decisions (Webster/abortion; Cruzan/euthanasia) to illustrate how morality affects social policy.

An illuminating account of how history shapes our diets—now in a new revised and updated Third Edition

Why did the ancient Romans believe cinnamon grew in swamps guarded by giant killer bats? How did African cultures imported by slavery influence cooking in the American South? What does the 700-seat McDonald's in Beijing serve in the age of globalization? With the answers to these and many more such questions, Cuisine and Culture, Third Edition presents an engaging, entertaining, and informative exploration of the interactions among history, culture, and food.

From prehistory and the earliest societies in the Fertile Crescent to today's celebrity chefs, Cuisine and Culture, Third Edition presents a multicultural and multiethnic approach to understanding how and why major historical events have affected and defined the culinary traditions in different societies. Now revised and updated, this Third Edition is more comprehensive and insightful than ever before.

    * Covers prehistory through the present day—from the discovery of fire to the emergence of television cooking shows
    * Explores how history, culture, politics, sociology, and religion have determined how and what people have eaten through the ages
    * Includes a sampling of recipes and menus from different historical periods and cultures
    * Features French and Italian pronunciation guides, a chronology of food books and cookbooks of historical importance, and an extensive bibliography
    * Includes all-new content on technology, food marketing, celebrity chefs and cooking television shows, and Canadian cuisine.

Complete with revealing historical photographs and illustrations, Cuisine and Culture is an essential introduction to food history for students, history buffs, and food lovers.

More to Explore From the book: Food Innovations During the Depression

Timeline
1929 Popcorn in movie theaters
1930 Howard Johnson’s—first restaurant franchise
1930 Ocean Spray Jellied and Whole Berry Cranberry Sauce
1930 Twinkies
1931 Joy of Cooking published
1931 General Mills markets Bisquick
1932 Frito’s Corn Chips
1933 Prohibition ends; soft drink manufacturers urge soda as mixers
1933 Miracle Whip dressing introduced at Chicago World’s Fair
1934 Ritz Crackers (Nabisco)
1934 Harry & David begin mail-order business for their pears
1934 Girl Scouts begin cookie sales
1934 Los Angeles Farmers Market opens at 3rd and Fairfax
1935 Alcoholics Anonymous founded
1936 Oscar Mayer Wienermobile rolled out
1936 John Tyson, truck driver, buys a chicken hatchery
1937 Pepperidge Farm begins; sells bread above market price
1937 Bama Pie Company incorporates; sells personal-size pies
1937 Toll House Cookies accidentally invented by Ruth Wakefield
1937 Parkay Margarine introduced
1937 Spam
1938 Lay’s Potato Chips
1939 Nestle makes Toll House Real Semi-Sweet Chocolate Morsels

More to Explore From the book: Food Fable--How to Drink and Not Get Drunk

The ancient Greeks loved wine and were always searching for ways to drink without getting drunk. Creative thinking led them to what they thought was the antidote to the downside of Diosnysus: drinking purple wine from a purple vessel made of semi-precious stone would cause the two purples to cancel each other out and negate whatever was in the wine that caused drunkenness. In Greek, the prefix “a” means “not,” methyein means drunk (from methy--wine), so the Greek word for “not drunk” became the name of the purple stone the vessel was made of--amethyst.