Books

The Art and Science of Wine
India with Passion: Modern Regional Home Cooking (Mitchell Beazley Food S.)
The Low-fat Indian Vegetarian Cookbook: Over 250 Low-fat and Healthy Recipes
The Olympic Cookbook
Allergy-free Cooking for Kids: A Guide to Childhood Food Intolerance with 80 Recipes
The Bread Machine Cookbook (Nitty Gritty Cookbooks)
The Juicing Detox Diet: How to Use Natural Juices to Power Your Immune System and Get in Shape
Pleasures of the Vietnamese Table
Real Cider on a Small Scale
The Paupers Cookbook
Cookies, Biscuits and Biscotti (The Baking Series)
Cooking for One (Quick & Easy S.)
How to Freeze: Everything You Need to Know About Freezing and Freezer Managment
The Claire Macdonald Cookbook
Miracle Juices
Vegetarian Indian
Low Point Family Meals: Over 60 Recipes Low in Points (Weight Watchers S.)
George Foreman's Big Book of Grilling, Barbecue and Rotisserie
New E. for Additives
"Marie Claire" Kitchen
Healthy Food for Happy Kids: An A-Z of Nutritional Know-how for the Well-fed Family
35 Years of Weight Watchers Favourite Recipes
Starters
Extreme Lo Carb Cuisine: 250 Recipies with Virtually No Carbohydrates
Passion for Seafood

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Concepts in Wine Chemistry
Yair Margalit
Manufacturer: Wine Appreciation Guild
ProductGroup: Book
Binding: Hardcover

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Similar Items:

Concepts in Wine Technology
Winery Technology and Operations:A Handbook for Small Wineries
Wine Analysis & Production
Understanding Wine Technology: The Science of Wine Explained, New Edition
Chemistry of Wine Flavor (Acs Symposium Series)

ASIN: 1891267744

Book Description

First published in 1997, CONCEPTS IN WINE CHEMISTRY was the first text and reference book in decades to explain the basic science behind the chemistry of wine. This new edition is now fully revised and updated to meet the field's most recent developments and give the chemistry backbone to the broader science of winemaking. The chapters are logically organized from the musts and juice composition through each step of the winemaking process: fermentation, phenolics, oxidation, oak products, sulfur dioxide, cellar process and wine defects. Also included is a chapter on the history of wine chemistry and ancient winemaking practices, and a thorough index and chapter outlines.

Average customer rating:

Principles and Practices of Winemaking

Principles and Practices of Winemaking
Roger B. Boulton , Vernon L. Singleton , Linda F. Bisson , and Ralph E. Kunkee
Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover

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Similar Items:

Wine Analysis & Production
Winery Technology and Operations:A Handbook for Small Wineries
Soils for Fine Wines
Modern Winemaking
From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine

ASIN: 0834212706

Book Description

This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.

Customer Reviews:

Principles and Practices of Winemaking.......2000-05-19

This winemaking bible is for everyone serious about this topic. Studens in Viticulture, Enology and Food Science will benefit from a well reshearched book that is well structured and complete. This is a refference work, study book and read book for interested parties.

Average customer rating:

Soils For Fine Wines
A long-needed book
A must for anyone who grows winegrapes
Fine Book for Fine Readers
Soils for Fine Wines

Soils for Fine Wines
Robert E. White
Manufacturer: Oxford University Press, USA
ProductGroup: Book
Binding: Hardcover

Soil Science | Agricultural Sciences | Science | Subjects | Books

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Similar Items:

The Grape Grower: A Guide to Organic Viticulture
From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine
Winery Technology and Operations:A Handbook for Small Wineries
General Viticulture
Great Wine Terroirs

ASIN: 0195141024

Book Description

In recent years, viticulture has seen phenomenal growth, particularly in such countries as Australia, New Zealand, the United States, Chile, and South Africa. The surge in production of quality wines in these countries has been built largely on the practice of good enology and investment in high technology in the winery, enabling vintners to produce consistently good, even fine wines. Yet less attention has been paid to the influence of vineyard conditions on wines and their distinctiveness-an influence that is embodied in the French concept of terroir. An essential component of terroir is soil and the interaction between it, local climate, vineyard practices, and grape variety on the quality of grapes and distinctiveness of their flavor. This book considers that component, providing basic information on soil properties and behavior in the context of site selection for new vineyards and on the demands placed on soils for grape growth and production of wines. Soils for Fine Wines will be of interest to professors and upper-level students in enology, viticulture, soils and agronomy as well as wine enthusiasts and professionals in the wine industry.

Customer Reviews:

Soils For Fine Wines.......2004-11-26

A great book on beginning growing. To get the full understanding about what Mr white is talking about the book Science in Agriculture I feel, should be read first. Great section,along with the pros and cons, of different types of irrigation. Seems to lean a little heavy on the soils of California. For the person not growing grapes but enjoys good wine it is an excellant sorce of how the wine gets its flavor. The principles presented will aid anyone growing almost anything.

A long-needed book.......2004-09-14

In "Soils for Fine Wines" Robert White sets to provide information needed for better understanding of how soils and their properties relate to management and wine-grape production. This book is a long-needed one indeed; most other viticultural books are discussing soil as an environmental factor only in passing.

The book begins by explaining how the soil is formed and how it relates to the environment; how it changes with time and how it should be managed sustainably. Then it goes into a deeper analysis of the soil's makeup and structure, with a particular emphasis on understanding the vine root habitat. This is very important if a viticulturist is to understand effect of soil management practices on vine growth and production. Then the book details the supply of nutrients, explaining how these move into plant roots and what affects their availability. The reader is also given a brief introduction into precision viticulture and organic viticulture. The next section discusses soil, water and vine interrelationship, understanding of which is paramount for good irrigation management. The book contains information on various aspects of soil quality (physical, chemical and biological). The book then deals with soil as an important attribute for site selection and vineyard establishment. The final chapter discusses soil as it relates to the quality of the final product - wine. Here the author gives a well-balanced overview of the current state of knowledge of what is known as 'terroir' and he takes the reader on a journey around the wine-producing world by providing regional examples of how the soil and wine attributes seem to be related.

The book is well-written and easy to follow, although some might find it a bit technical at times. However, good explanation of technical terms is provided throughout and the book also has a number of illustrations and photographs that are helpful for easier understanding of the text.

I can recommend this book to students and professionals in viticulture and wine science. It is a long-awaited text dedicated specifically to vineyard soils and the way they affect grapevines and management strategies. This book will also be of great interest to anyone who wishes to better understand the link between environmental conditions and wine.

A must for anyone who grows winegrapes.......2004-06-06

.
If you are a grape grower of any consequence, you know that good wine depends on good grapes, that good grapes depend on good vines and that good vines depend on roots that are DEEP and STRONG. Thus, the medium in which roots grow is of crucial importance. Viticulturists can be misled by reading that vines grow in all sorts of soils all over the world. That is certainly true but that simple dictum does not mean that any soil will do, as "any" soil will certainly not do.

Robert White's book is VERY useful in helping understand what goes on below ground. If you just flip through it, it will strike you as too technical and thus daunting. However, if you will read each of the headings, (e.g., 5.1, 5.2) but not the sub-headings (e.g. 5.1.1, 5.1.2, 5.1.3) and then read his "Summary Points", you will be richly rewarded. If there points about which you want to know more or understand better, go back and delve into the sub-headings and be enlightened to your hearts content. I'm glad I own this book!

Fine Book for Fine Readers.......2004-04-24

A unique book, as fine as wine itself. No other book explains the detailed and vital nature and mechanisms of soils as they apply to grape production and wine-making. It tries to unravel the enigma of the `terroir'. This will surely help the viticulturist and the winemaker to make the most of their land and we consumers will be the grateful beneficiaries. I think I could strongly recommend it to the specialist and interested reader.

Soils for Fine Wines.......2003-10-30

As a postgraduate student in the field of viticulture and wine i found this book covered the subject matter with great detail , clarity and scientific explanations. This book is a must have for your library collection and indeed for the aspiring viticulturist - it is a gold mine of information on the subject of soils.

Average customer rating:

Exelent Book
Must buy culinary students
Great for pros and home chefs
Finally...

Culinary Math
Julia Hill , and Linda Blocker
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback

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Similar Items:

The Book of Yields: Accuracy in Food Costing and Purchasing
Chef's Book of Formulas, Yields, and Sizes
The Professional Chef's Knife Kit
Garde Manger, The Art and Craft of the Cold Kitchen
The Professional Chef ® (Study Guide, 7th Edition)

ASIN: 0471469343

Book Description

Easy lessons and exercises for mastering culinary math skills

Revised and Expanded Edition!

Used by culinary professionals and students around the country, this book presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Authored by former instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations. this edition has been expanded with new material on topics such as inventory, yield percentage, and statistics. It also includes more practice problems in each chapter to help readers develop and practice their problem-solving skills.

Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.

It also shows how to:

Calculate yield percent
Determine costs, edible portion costs, recipe costs, and beverage costs
Find out the amount of a product needed for a particular use
Carry out conversions for purchasing and food costing
Change recipe yields
Understand and use kitchen ratios
Convert U.S. measures to metric units and vice versa

Customer Reviews:

Exelent Book.......2007-04-04

I am a Chef Instructor and this book is been very helpfull. It is very complete from the measurements to the cost control and is easy to understand.

Must buy culinary students.......2003-06-10

I'm a culinary student and found this book very helpful for converting units into metric units. It helped me with my baking class because it showed how to convert measurements properly and with great accuracy. I also used the following to study for the National Servsafe Test which is also on amazon.com:
Study Guide for the National Servsafe Exam: Key Review Questions and Answers with Explanations (ISBN: 0971999678). It showed me the type of questions asked on the exam. In addition, was quite helpful for my sanitation class. Get both books if you're in culinary school.

Great for pros and home chefs.......2002-01-01

This book clears up the math questions for all levels of preparing foods. From the diference in dry measure to liquid measure to getting the quantities right for the number of guests you are feeding. Bravo!!

Finally..........2001-12-12

This is what I've been waiting for. For those of us who aren't too good with numbers and measurements (foodservice math), this is a god-send. It's got great information and it makes the whole subject of "culinary math" reasonable and understandable.

Average customer rating:

Defines the word "classic"
Delicious, with a Wee Aftertaste
Needs more stars!
And Now for Something That's a Complete Masterpiece
The Art of Living

The Art of Eating
M. F. K. Fisher , and Joan Reardon
Manufacturer: Wiley
ProductGroup: Book
Binding: Paperback

General | Gastronomy | Cooking, Food & Wine | Subjects | Books

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Similar Items:

The Physiology of Taste, or Meditations on Transcendental Gastronomy
The Gastronomical Me
Two Towns in Provence
Consider the Oyster
Long Ago In France: The Years In Dijon (Destinations)

ASIN: 0764542613

Amazon.com

A collection of essays by one of America's best known food writers, that are often more autobiographical or historical than anecdotal musings on food preparation and consumption. The book includes culinary advice to World War II housewives plagued by food shortages, portraits of family members and friends (with all their idiosyncrasies) and notes on her studies at the University of Dijon, in France. Through each story she weaves her love of food and passion for cooking, and illustrates that our three basic needs as human beings--love, food and security--are so intermingled that it is difficult to think of one without the others. The book won the 1989 James Beard Cookbook Award.

Book Description

RUTH REICHL
"Mary Frances [Fisher] has the extraordinary ability to make the ordinary seem rich and wonderful. Her dignity comes from her absolute insistence on appreciating life as it comes to her."

JULIA CHILD
"How wonderful to have here in my hands the essence of M.F.K. Fisher, whose wit and fulsome opinions on food and those who produce it, comment upon it, and consume it are as apt today as they were several decades ago, when she composed them. Why did she choose food and hunger she was asked, and she replied, 'When I write about hunger, I am really writing about love and the hunger for it, and warmth, and the love of it . . . and then the warmth and richness and fine reality of hunger satisfied.' This is the stuff we need to hear, and to hear again and again."

ALCIE WATERS
"This comprehensive volume should be required reading for every cook. It defines in a sensual and beautiful way the vital relationship between food and culture."

Customer Reviews:

Defines the word "classic".......2006-07-02

"The Art of Eating" recountss the tale from post World War I to World War II France in gastronomic terms. This is a collection of several books. "Serve It Forth," first published in 1937, is a history of gastronomy. In "Consider the Oyster" written in 1941, Fisher finds her voice. "How to Cook a Wolf" published in 1942, when wartime shortages were at their worst includes recipes for stretching the smallest of ingredients to meet nutritional needs and the needs of the spirit. "The Gastronomical Me" is this reader's favorite, which recounts Fischer's life in France. If you have any interest in good food, well-written memoirs or French culture, you really must read this book. It defines the word "classic."

Delicious, with a Wee Aftertaste.......2005-07-22

Even in paperback this is a thick and heavy book, which is a compilation of several of MKF Fisher's individual works offering different aspects of her thoughts on food in terms of origin, recipes, culinary preparation, and history. In addition, it divulges her own observations on the whole dining experience that we as humans go through in terms of customs, etiquette, ambience, socializing and so forth. But what makes this book stellar is the eloquent, imaginative, and sometimes even haunting style of Ms. Fisher's writing. She expresses her own thoughts and oftentimes outspoken opinions, mixing them with historical facts, tempting recipes, and home-cooked tales. With such a satisfying horn of plenty within the confines of two book covers, it is easy to understand why she still reigns as the queen of prose inspired by food and dining. I wish I had her ability to master in writing such joi de vivre and enthusiasm for food, eating, and drinking, which after all are such basic elements to our very existence.

The section I enjoyed most of all was "The Gastronomical Me", a biography-cum-travelogue in which she poignantly narrates her experiences by rendering them so lifelike that you can smell the smells and taste the tastes. She includes food episodes of her early years in California while growing up and later attending boarding school; in Dijon, France where the kitchens in restaurants and her apartments beckon you to partake of the offerings; in Switzerland where you visually can grasp the mountains and streams along train-rides she describes through the Alps to Italy; and finally in a small Mexican town, where she surpasses even the writing prowess demonstrated in her previous stories, by telling the most poignant tales.

An interesting sidelight is that this book not only covers food. You gather early on that she is far from a teetotaler since alcoholic drinks and drinking at mealtimes too are frequent topics, from sipping wines and champagnes and glasses of Pernod on ocean liners to mixing water with bourbon, which she keeps in a flask during a long, propeller-driven, airplane flight to Mexico.

The other sections I liked were the beginning (Serve It Forth) and Consider the Oyster. It amazed me that one person could write a whole expose covering around a hundred pages about only the oyster: the various types, methods of preparations, and culinary history. Plus she gives her own personal memories and anecdotes too. You name it, she said it about oysters--recipes included.

I did not care as much for How to Cook a Wolf, as I could not relate to either the off-color humor or to some of the topics she presented. (Sorry, but sweetbreads, halves of calf heads, and brains were not appetizing subjects.) Also, I gave up finishing the book. I started to read "An Alphabet for Gourmets", the last section, but got as far as "D" and couldn't force myself to read through the rest of the alphabet. It seems to me by the time in her life when she wrote this section she had become rather cynical and bitter, to the extent that everything she wrote sounded condescending. This section was such a let-down, a depressant to me after coming off the high of "The Gastronomical Me". Although I exaggerate, she seemed to repeatedly state something to the effect that she preferred to dine alone on crackers and milk rather than face gourmet meals with uncultivated people (with untrained palettes) who were unsavvy as to the proper way food should be eaten in the first place and incapable of appreciating what they shoved in their faces in the second. Anyway, other readers may disagree with me, but this last section lacks the consistency, and more important, the vibrancy and pep of her flowing, off-the-wall style that grows on you in the other sections.

Although I was a little disheartened at the end, her brilliance that shone through in the other sections more than outweighed the few negatives. I can recommend this book to everyone, especially to people who are interested in food as a literary subject in its own right instead of something that we simply cook and eat. Of course, foodies and cooks alike should appreciate it. And though it does have some very good recipes as added bonuses, this should not be considered a cookbook; instead, this book's function is to serve up delicious tidbits for our minds and imaginations to savor and enjoy.

Needs more stars!.......2004-12-07

I found this book in a stack of books on sale outside of a Harvard Square book shop, selling for $1.00 in hardcover when I was a poor student. I think that I bought it mainly because it was a thick fat book and the paper quality was was so good. A few hours later I opened it to peruse while sitting in Hamburger Cottage and have never looked at food, human appetites, memories, and other hungers the same. Fisher is now a cult figure but, back then, was barely still in print. Just try reading only a few pages of her writing. If you're a poor student, read the chapter about how to keep the wolf from the door, written during the Great Depression in America people had to work hard to keep their spirits up and did it...even in style.

And Now for Something That's a Complete Masterpiece.......2004-07-12

In my imagination, in Fisher's mind, everyone from Antoine Careme to Thomas Keller lived together in a big old dilapidated farmhouse in the French countryside. They are all sitting in the shade one buttery-hued afternoon, talking about "Why did the chicken cross the road?":

Antoine Careme: It was trussed onto the back of a rabbit. I call it, "Chicken a la Peugeot".
Vatel: Leave it there and I'll build a feast scene around it.
Jean Brillat-Savarin: It was trying to escape the lawyer that was crossing the road to sue it.
Fanny Farmer: It''s a one-trick chicken, all it can do is cross the road.
August Escoffier: (After having too much pastis): Let's put the dead clucker in a bucket of horseradish sauce and make Double-Toilet Chicken for the Emperor.
Julia Child: If it's being carried across the road on a serving platter and drops onto the road, simply pick it up, brush it off lightly and serve.
Alice Waters: It was free-ranging, got a little disoriented from the aromatherapy it had received earlier, and entered an erroneous zone.
Thomas Keller: I see Sun-dried Chicken Anus with Organic Guacamole Droppings.

Forgive me if this is some kind of Jesus, Moses, and Elvis scenario gone wrong, but Hail Mary (Fisher), this book is a near-religion experience for gastroholics. The culinary writing stylings of M.F.K.Fisher are art, the food memory landscape is art, she could even make a description of a rubber chicken read like 20" of curated treasure.

The Art of Eating is the also the Art of Reading. Not a recipe compendium, but a food enjoyment memoire. If you read slowly, deliciously-enough, she invites you to participate by asking yourself, " What was MY best memory of food from childhood", "What was the best dinner invitation I was present at", "What would BE the best dinner invitation I could ever be present at" (mine might involve somebody who was going to ask me about the Mayan).

Enjoy this book slowly, it's too beautiful to just wolf down.

The Art of Living.......2004-05-30

M. F. K. Fisher is quite probably the person who singlehandly created her field in the English-speaking world: the art of writing about good food, while simultaneously writing about the art of living.

This book, "The Art of Eating," is actually five of her best books issued within one set of covers. My copy is getting dog-eared because I have gone back to it so many times. Fisher writes very well indeed, and her love of life shines through many pages. This is not "just a book about food," any more than "Babette's Feast" is just "a movie about food." The pages overflow with memorable characters -- unforgettable characters!

As for the debate about "Eat To Live" versus "Live To Eat" -- which strikes me as an utterly phony debate built on words not life: Fisher simply observes that we all have to eat. As Brillat-Savarin pointed out, the universe is completely boring without its living creatures, and everything that lives must eat. You may choose to drop some protein powder in a blender with an egg and some milk, gulp that down and call it breakfast: others would carefully poach that egg and happily eat it with toast and cafe au lait. Fisher's main argument would be that intelligent people should know how to turn the inevitable time of eating into a time of pleasure, not choking down barbecue with standard-issue American bread and Dr. Pepper.

And this point of view, to enjoy the pleasures of the world without simply lapsing into hedonism -- to understand the glorious rapture of peas freshly harvested, and instantly cooked, served with fresh farm butter and salt -- informs all the rest of her life, including her two marriages (to Al and to Chexbres). The marriage to Chexbres turned out to be the love of her life, and then suddenly everything went terribly wrong -- at the same time the Nazis were taking over Germany, Chexbres came down with a terminal illness. After living through that hell, Fisher awoke to discover that she was alone.

She dealt with it. She described it, unforgettably. And in these stories of real life, lived on the edge, the volume sold as "The Art of Eating" truly becomes something that could be called "The Art of Living."

This is simply one of the best books I have ever read in my life.

Wine Science: Principles, Practice, Perception (Food Science and Technology)

Average customer rating:

As good as a book around
Comprehensive scientific overview

Wine Science: Principles, Practice, Perception (Food Science and Technology)
Ronald S. Jackson
Manufacturer: Academic Press
ProductGroup: Book
Binding: Hardcover

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Similar Items:

Wine Tasting: A Professional Handbook (A Volume in the Food Science and Technology International Series) (Food Science and Technology)
Concepts in Wine Chemistry
Wine Analysis & Production
Beer: Tap Into the Art and Science of Brewing
Knowing and Making Wine

ASIN: 012379062X

Book Description

The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria. It also addresses current research in wine consumption as related to health. The many added beautiful color photographs, graphs, and charts help to make the sophisticated techniques described easily understandable. This book is an essential part of a any library.

Key Features
* Univerally appealing to non-technologists and technologists alike
* Includes section on Wine and Health which covers the effects of wine consumption on cardiovascular diseases, headaches, and age-related macular degeneration
* Covers sophisticated techniques in a clear, easily understood manner
* Presents a balance between the objective science of wine chemistry and the subjective study of wine appreciation
* Provides updated information involving advantages/disadvantages of various grape cultivar clones, wine yeast strains, and malolactic bacteria
* Chapter on recent historical findings regarding the origin of wine and wine making processes

Customer Reviews:

As good as a book around.......1999-12-08

This book covers many principals of viticulture and enology, and does very, very well.

A great companion to either an enologist or viticulturist seeking new points of view, or a great record of principals all in one book

Fantastic...

Comprehensive scientific overview.......1999-11-15

Jackson provides a well-written overview of viticulture and oenology, with academic rigour and a bias towards more recent research. This book was very useful in my studies through the Cape Wine Academy, and I expect it to continue being a useful reference. Make sure to pick up the second edition, it contains significantly more material than the first.

Especially valuable is the clear exposition of complex biological or biochemical processes, which allows excess detail to be ignored while still maintaining readability (rather more useful than trying to fill in the scientific gaps in consumer-oriented books). Meticulously referenced, and good value for the serious student of wine, even at the steep academic-textbook price.

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking

Average customer rating:

you really do want this book
Madeleine Kamman's book
A great resource
The Greatest Cookbook Ever Written
Superb Text and First book on cooking. Buy It!

The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking
Madeleine Kamman
Manufacturer: Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover

General | Baking | Cooking, Food & Wine | Subjects | Books

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Similar Items:

John Ash: Cooking One on One: Private Lessons in Simple, Contemporary Food from a Master Teacher
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Becoming a Chef

ASIN: 0688152546

Amazon.com

Professional cooking schools have used Madeleine Kamman's The Making of a Cook since it first appeared in 1971. She has now revised it to reflect newer techniques, the availability of a wider range of ingredients, and the recent American aversion to fat. She suggests eating fats in moderation, and includes recipes for cholesterol-free gingerbread and more. Fundamentally, Kamman teaches classic French technique as applied to American ingredients. For example, she carefully explains how to make a classic espagnole sauce as chefs have made it for centuries and also provides, as an alternative, a brown stock made in the microwave.

A good chef must understand food chemistry; any good cook is fascinated by the hows and whys of the kitchen. Kamman gives the information that a professional requires, with clarity anyone can understand.

The main drawback to The New Making of a Cook is that its size makes it awkward to have in the kitchen, though you will want it handy for recipes such as Stuffed Pork Butt with Apples and Pistachios; the Pilgouri at Delphi, a bulgur pilaf studded with Feta cheese; Chocolate Puff Pastry; and Kamman's brilliant quartets of recipes for vegetable stir-frys and steamed chicken breasts.

Book Description

The Making of a Cook became an instant classic upon its publication in 1971. Since then much has changed in the way America cooks and The New Making of a Cook meets these changes head-on. This fully revised edition teaches every technique used in todays homes and professional kitchens, from julienning vegetables to roasting meats to steaming fish to baking bread. With years of experience teaching Americas top chefs how to cook, Madeleine knows what works and why.

Today's cooking is much more heart-healthy, and The New Making of a Cook is filled with low-fat cooking techniques, along with hundreds of recipes that extract maximum flavor from the least required amount of fat (though culinary indulgences still remain). In addition to techniques and recipes, The New Making of a Cook tells the important whys of cooking-why meats brown in the pan; why egg whites stiffen when they are beaten.

The New Making of a Cook is an extraordinary and indispensable reference from an extraordinary teacher. Completely rewritten for todays cook, it will become a classic all over again.

Customer Reviews:

you really do want this book.......2007-02-01

I remember watching Madeleine Kamman on television many years ago; she used heavy skillets and casseroles that spoke to me. Since then, I have always wanted one of her books. This one reminds me of her. It's passionate in a quietly serious way. She tells you why you don't like something that she knows you would if the food had been prepared properly. You believe her and you just want to try her recipe. The method and ingredients are so straitforward that you know she's right even before you taste. She tells you what wine or beverage pairs best with your meals, why your bead dough has disappointed you, and when to save an expensive ingredient for a special occasion. Lest you think her a snobby foreigner, she recommends good old Corningware pie plates for baking the truly all-American pie. Everyone can cook from this book--novice to pro, those who think cooking is drudgery to those who can't get enough of it.

Madeleine Kamman's book.......2007-01-19

"The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking" is a book that should be on the shelf for use in every kitchen.

A great resource.......2006-07-06

Quite the informative book on cooking, which is just what I need. It explains the science and techniques of cooking which is what I have been looking for for a very long time. Recommended to all who love the sweet pleasures of cooking!

The Greatest Cookbook Ever Written.......2006-03-21

There are only half a dozen or so cookbooks that I trust implicitly and recommend without hesitation; this book is one of them, and is clearly king of the hill. That makes this cookbook the best ever written. Not until I re-read this second edition did I realize what a terrible cook I am. Now, when I wish to know how something should be done, this is the book I reach for. This is not a comprehensive collection of all common recipes you will ever need, so I do not always find the recipe I need here. Note that many 'standard' recipes are absent; recipes are chosen for training value. Upon reading this book, it is rather hard not to be inspired to go out and become a better cook, no matter what your skill level.

The original version of this book was a terse, didactic affair. Her information was so impeccable, that it began to be used in cooking schools as a text. With this in mind, the author re-wrote the book, adding a mountain of educational information, making a real textbook suitable for use in professional cooking schools. It is the best of its type. This new version, at 1200 pages, is double the length of the original. You will find many clever things not found anywhere else, viz a still-frozen sorbet, and a trick to measure the Baume of a syrup without a saccharometer. Almost all recipes have a sidebar that recommends specific wines to serve with each recipe. It has the courage to regularly recommend beer instead of wine due to the strong flavors of the respective recipe.

The chapter on eggs was excellent. The first 20 pages have more stuff on properly cooking eggs than all of my other cookbooks put together, and this includes a couple of professional ones. It gives you much info that can only be learned from experience as a breakfast cook (and stuff you certainly will not find in any cookbook I know of), e.g. an egg cooked en cocotte is not only easier for kitchen staff to make, but looks a heck of a lot better than a real poached egg on the plate. Several times in the egg chapter, the author sent me dashing into the kitchen to check out her info. Some of her info was very different, and even exactly opposite of how I was trained in various restaurant kitchens. Darn if she wasn't right every time. If you have some foodservice experience, check out her recipes for creme anglaise, bavarian cream, and folding order for foam-based cakes. This chapter also has what amounts to a souffle master class.

The sauce chapter has special merit. Kamman offers a complete discourse about history, preparation techniques, and proper usage of classic sauces. Interestingly, she offers very few actual recipes; contrast this with a standard cooking textbook with dozens of recipes with the student's head swimming with mother and secondary sauces and remembering what ingredient turns what sauce into what other sauce. This is the only book that admits reality: sauce espagnol is too expensive to make in a restaurant, brown stock is of academic interest to culinary students only, and that in her own home, demi-glace was made exactly twice for special occasions. Note that her world of sauces starts almost exclusively with primary veal stock (you will need several pounds of veal breast to make this, and there are no alternatives or substitutes). The section on emulsified sauces is exemplary, and I wish more foodservice professionals would read it. With her production method for Bearnaise, there is no reason why even a modest restaurant cannot offer it on a routine basis.

The respectful treatment of vegetables is exemplary, and demonstrates how these wonderful foodstuffs ought to be treated. Those who are in the habit of torturing their vegetables (this includes several famous TV chefs) will have an epiphany with Kamman's sensible and wonderful approach to vegetables. This is the only book I know of that has a comprehensive treatment of swimming fish and mentions the temp at which fish is properly cooked (140-165 F). The meat chapter is what amounts to a master class. The advice on adding salt and pepper to meat, oven temperatures, and pan juices is quite sensible. It shows how difficult it is to properly cook meat, and how tasty when properly prepared. Those who know soup only through the canned supermarket stuff or 'light and healthy' recipes in lifestyle magazines will discover a whole new world in Kamman's rather parochial attitude.

The baking chapter has a clear-headed dissertation on flours. It explains in detail flour measurement, protein percentage, and the various flours she uses by name (most cookbooks do not mention specific brands but just refer to them elliptically; not Kamman). It insists that pate brisee be made up using fraisage. Atypically, she recommends against using removable bottom pie plates or tart pans (she is absolutely correct: anyone who has never used a white ceramic tart pan or glass pie pan has never enjoyed proper crisp, firm, flavorful, un-soggy pie or tart crust). The advice on hand kneading bread dough is absolutely correct (if your dough and technique are correct, kneading will take 10 minutes). Cakes get rather shortchanged.

My main complaint is the lack of a proper table of contents. Some chapters are quite long and have good internal organization, but subsections are not listed in the TOC and you are left to pretty much thumbing through a 100+ page chapter or combing through the index with a magnifying glass.

It has chapters: basics (100 pp,), egg (100 pp.), stock (150 pp.), sauce (100 pp.), vegetable (100 pp.), grain (125 pp.), meat (200 pp.), fruit (100 pp.), and baking (150 pp.). It has an impressive bibliography, so the culinary student can start to build a personal culinary library.

Superb Text and First book on cooking. Buy It!.......2005-09-06

`The New Making of a Cook' by Madeleine Kamman is hands down the very best first cookbook for everyone from rank beginners to experienced amateurs who learned cooking at their mother's knee. If you do not own a copy of this book and are serious about cooking, stop reading this review now, go to the top of the page, and click on the button to add this to your shopping cart.

No cookbook can do everything, but at over 1200 pages, this volume comes about as close as you can expect a good cookbook to cover every major important subject, including a healthy dose of material on nutrition, sanitation, ingredients, cooking with wine, cooking equipment, references, and the `why' of cooking. And, Ms. Kamman gives us expert opinions on each and every subject. On every topic with which I typically evaluate a cookbook, this one gets between an A- and an A+, and it covers each and every one of those points.

The weakest part of this book may be its title. Were you to browse cookbook titles without noticing the heft of this volume, you may mistake it for a memoir, such as Ms. Kamman's excellent `When French Women Cook' which is a memoir with great recipes from all around France. In fact, it is a superb course in cooking, and it is, in fact, used as the textbook for many cooking schools. The books to which this volume should be compared are the Culinary Institute of America's `The New Professional Chef', Wayne Gisslen's `The Chef's Art' and Anne Willan's `The Good Cook'. The first two of these are very reliable, but just a bit too much oriented to the professional. The last is excellent on technique, but leaves out just about every other subject covered by Kamman.

While the material in this book is heavily based on modern and classical French cuisine and technique, it is not another book on French cooking. That is, it does not compete directly with rival Julia Child's `Mastering the Art of French Cooking', which remains, in spite of Kamman's book, still the best source of training in French cuisine and recipes. The book also does not compete with that other great manual of French technique, Jacque Pepin's `Complete Techniques', although these two books side by side virtually cover the entire range of good culinary instruction. One would need to go far to improve on a collection with these two books plus the `Larousse Gastronomique'.

Possibly the only weakness I found in this volume was the fact that the brief chapter on cooking with wine seemed to deal entirely with wines from France and California, plus the fortified wines of the Iberian peninsula (port and sherry). While I cannot fault the author too much for this short chapter in such a wide-ranging book, I did feel an important chance was missed.

However, the author more than made it up to me in her truly remarkable and comprehensive bibliography. For the serious student of cookery, this feature alone was worth the price of admission. Kamman missed virtually no major author available to modern American customers of Amazon.com. Child, David, Olney, Hazan, Kennedy, Bayless, Beranbaum, Reinhart, Ducasse, Pepin, Claiborne and many others are all here. The only notable absence was Alan Davidson's three-volume reference on fish of the Atlantic, Mediterranean, and Southeast Asia. One cannot even complain about the number of titles in French and Italian, as there are plenty of English language sources.

This is virtually the only cookbook I can think of where it may pay you to start at the front and moving through the book, prepare as many different dishes as your finances and market will allow. It is that close to, for example, studying an excellent book on Chess, where each chapter covers an important part of the game, with gradually more difficult exercises.

One of the things about the book which most appealed to my neo-primitive `Whole Earth Catalogue' attitude was the fact that the book gave such good recipes for so many commonly available commercial products such as soft whipped butter and quick stocks.

And, on the `hard stuff', Mme. Kamman is uncompromising in her insistence on quality, as when she gives general rules for dealing with stocks. And yet, while she gives us the professional's take on stock making, she is quite well aware of the fact that the amateur will simply not make stock that often, and tells us how to handle things when we make stock two or three times a year.

The very best perspective I gained from this book is the fact that French cooking, at least French cooking of the last 50 years is simply not about high fat content. Just the contrary is true. In fact, Ms. Kamman seems to have figured out the story of French women and fat long before the recent popular book on the subject came out earlier this year.

Just one more comparison to place this book. While it has many hundreds of recipes, it is not like `The Joy of Cooking' or any other `1000 Recipe' collections. It gives great detailed treatises on all major culinary techniques important to the cooking of Western Europe, but it does not, for example, give us 15 different recipes for an omelet. It just gives us one of the very best essays on how to make a good omelet with a few pointers which even escaped Elizabeth David's excellent little treatise on the subject.

If you can only afford a single cookbook, but you really need one, this should be the one. If you are embarking on cooking as a hobby, this should be your first!

Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking

Average customer rating:

Indian Food Galore! Indian Culinary Arts & Secrets - Revealed!
Best India Cooking Book ever!
the bible of indian vegetarian cooking
Outstanding food that's simple to make
Excellent for both beginning and experienced Indian chefs

Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Yamuna Devi , and David Baird
Manufacturer: Dutton Adult
ProductGroup: Book
Binding: Hardcover

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Dakshin: Vegetarian Cuisine from South India
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ASIN: 0525245642

Book Description

Finally back in print--the definitive volume on Indian vegetarian cooking. Created by a noted author and lecturer, Lord Krishna's Cuisine features more than 500 recipes, filled with fresh produce and herbs, delicate spices, hot curries, and homemade dairy products. All recipes are based on readily available ingredients and have been scrupulously adapted for American kitchens. The recipes are enlivened by the author's anecdotes and personal reminiscences of her years in India, including stories of gathering recipes from royal families and temple cooks, which had been jealously guarded for centuries. Hailed by Gourmet as "definitive," and as "a marvelous source for vegetarians" by Bon Appetit, Devi has created the landmark work on the world's most sophisticated vegetarian cuisine. Repackaged and evocatively illustrated, Lord Krishna's Cuisine unlocks the mysteries of the most healthful and delicious recipes of the world.

* Winner of the International Association of Culinary Professionals Cookbook of the Year Award

"Big and beautiful."--Julia Child

"The Taj Mahal of cookbooks." --Chicago Tribune

"Monumental." --Vogue

"The food on Yamuna's table looks great! It's full of life, full of flavor, vibrant and healthy besides." --Deborah Madison, author of Vegetarian Cooking for Everyone

Customer Reviews:

Indian Food Galore! Indian Culinary Arts & Secrets - Revealed!.......2007-05-19

The author is amazing! She has spent much of her life mastering the art and science of the Indian Culinary Arts and now is sharing it with the world - her work, passion, and determination is simply admirable! Her inventions and adaptations are strictly vegetarian and Saathwic. The recipes are well laid out and detailed information is given about each of the 500+ recipes. Of course you'll have to thumb through and narrow down on your most favorite recipes to experiment with.. having done that you will find your taste buds mesmerized and your guests impressed with a mild streak of envy :-) "People pleasers", this is your book! The only requisite is that you must really enjoy Indian food and have the time and patience with experimenting. The reward is simply a lifetime of reliable recipes to reference without having to think about them again or hunting for them in mediocre cook books, and online. ...

The recipes in themselves inspires and tickles the chef in us all..

Another good investment! I'm grinning!

Best India Cooking Book ever!.......2007-04-11

This is a huge book! This book covers anything and everything one could ever dream of cooking for a nice vegetarian menu. All instructions and recipies easily laid out for even a beginner cook like myself. Very nice all around. If you eat a balanced diet from the hundreds of recipies inside you won't even miss eating meat. Vedic cooking is divine! Enjoy.

the bible of indian vegetarian cooking.......2007-02-18

This is a HUGE book. It has pretty much everything you could want -- both north and south indian vegetarian cooking.

Not only does it have hundreds of recipes, but it's got a wealth of information on technique and the basic ingredients and building blocks of Indian vegetarian cooking.

It even has a simple little experiment you can do with potatoes, using three different general approaches to spicing. After which you will understand, first-hand, how these three approaches change the flavors of the food. There are other, what I would call "cooking lessons" here and there in the book.

The glossary is really an encyclopedia of the basic concepts, ingredients, and procedures in indian vegetarian cooking.

The book is PURE vegetarian without fish or eggs.

This is both the what and how of Indian vegetarian cooking. If you really studied this book you could open a restaurant! Or just use it the way I do, as a reference book for every type of indian vegetarian food.

Outstanding food that's simple to make.......2007-02-04

Yamuna Devi has compiled a treasure trove of excellent vegetarian recipes that are relatively simple to make. My wife got me hooked on this and now I'm a believer. :)

Excellent for both beginning and experienced Indian chefs.......2007-01-16

I bought this on the recommendation of a friend of Indian descent whose parents ran an Indian restaurant for many years. He described it as something like "the book" on Indian vegetarian cooking. Granted, he eats according to Vedic principles (no onions, no garlic, etc.), and the cookbook is Vedic, too, but I had already sampled his cooking and it certainly doesn't suffer from these restrictions. I've cooked maybe ten or twelve recipes from the book and they've all been excellent.

I should also add that I was a complete beginner to Indian cooking, and while the many spices can be overwhelming at first, you get accustomed to it quickly and very soon learn to appreciate and enjoy the various spicing procedures. Of course, if you want a five-minute curry, this is not the book for you. But if you're willing to put in a small amount of time and effort, working with this book will give you the genuine article.

Average customer rating:

Handbook of Enology

Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover

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Concepts in Wine Chemistry
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ASIN: 0470011572

Book Description

A must for all serious students and practitioners of viticulture, the Handbook of Enology (volumes 1 and 2) serves as both a text and reference book for students and practitioners interested and working in the field of winemaking. Carefully revised and updated, this second edition features new scientific and technological results to reflect the most up-to-date knowledge in winemaking. Written by two esteemed authors, the handbook discusses the scientific basics and technological problems of winemaking and the resulting consequences for the practitioner, providing an authoritative and complete reference manual for the winemaker, and an in-depth textbook for the student.

Winemaking: From Grape Growing to Marketplace

Average customer rating:

Why is it out of print?
Excellent book on all aspects of winery business
Poorly written and not worth the money

Winemaking: From Grape Growing to Marketplace

Manufacturer: Springer
ProductGroup: Book
Binding: Hardcover

General | Popular Economics | Business & Investing | Subjects | Books

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Winery Technology and Operations:A Handbook for Small Wineries
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ASIN: 0306472724

Book Description

Outstanding in breadth and coherence, this definitive review is designed to embrace the entire scope of wine culture, including vine horticulture, winery design, wine processing, wine quality control, wine analysis, and wine marketing. Winemaking: From Grape Growing to Marketplace, Second Edition, translates current literature and scientific developments into useable knowledge which grape growers, wine makers, wine educators, and wine marketers can apply towards their individual needs and tasks.
Presented in an easy-to-use, step-by-step format, the text guides the reader through the perils and pitfalls, appropriate alternative pathways, and major sources for equipment and materials within the winemaking industry. Throughout the text, pertinent regulations and permits enforced by the U.S. Bureau of Alcohol, Tobacco, and Firearms are outlined. This excellent guide to winemaking will be of use to a wide audience, in particular:

-current and prospective vintners, both commercial and amateur - as an essential guide book in their cellars,
-wine connoisseurs - offers an in-depth understanding of crafting wine,
-professional marketers - provides a solid understanding of the rationale of methodology employed by grape-growers and vintners,
-students - searching for an initial overview of contemporary viticulture.

Among updates and new material the second edition includes information on marketing wines and on the use of computers in viticulture and winemaking.
As a whole, this book is an invaluable source into the elements of viticulture, enology, and marketing wine for both academia and industry. It also serves as a solid foundation from which to advance to more technical levels.

Customer Reviews:

Why is it out of print?.......2000-04-26

As a wine 'amateur' (French meaning - no French person would ever say they were a 'connossieur' of wine, as one can never know it), this book was great in teaching more of the nuts and bolts of the wine biz. Grab this online somewhere - hopefully Amazon.com's out-of-print service - but grab it - it is very interesting.

Excellent book on all aspects of winery business.......1999-04-29

This book touches on all parts of the winemaking business from vineyard costs to winery costs and designs to marketing your wines. It has a good section on analytical testing procedures and 50 pages of charts, tables and conversions that come in handy.

The section on vineyard costs details year by year expenses from start-up through year 7. I also found the feasibility and finance section very helpful in starting up my own winery. The section on government regulations was very helpful in warning any prospective winery owners of what the ATF and state regulators expect. There are plenty of examples of good record keeping that various governments expect you to keep on hand at all times.

Of course this book also has 117 pages of good winemaking details along with good sections on microbiology, winery equipment, barrels and label designs. If this book has any obvious fault it would be that it does not go deep enough into some of these subjects, but then it would be thousands of pages long instead of the 440 pages it is.

An all around great book on winemaking and the rest of the business that goes with a winery and it's operation. This book has lots of good business information in it that I have not seen in any other winemaking book. I recommend it for anyone who not only wants to make great wine but also is serious about starting his own commercial winery.

Poorly written and not worth the money.......1999-03-10

Here is good evidence why Indiana is not a mecca of fine wines. Mr. Vine needs to take a few classes at U.C. Davis or read any of Amerine's books. The faults are too many but he did do a good job by inserting Government Regs and a lot of tables that would be hard for him to screw-up.

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