Baking Magic with Aquafaba [EPUB]

Baking Magic with Aquafaba [EPUB]
Baking Magic with Aquafaba: Transform Your Favorite Vegan Treats with the Revolutionary New Egg Substitute by Kelsey Kinser
2017 | EPUB | ISBN: 9781612437217 | 1.5MB

Delicious egg-free baked goods using aquafaba

Move over tofu, there’s a miraculous new egg replacement in town! With baking properties so amazing it can create fluffy quiche and light meringue, aquafaba is the breakthrough ingredient that will revolutionize your vegan baking.

Baking Magic with Aquafaba offers up recipes for creamy sweet treats and rich savory dishes, such as:

  • Key Lime Mousse
  • Chocolate Pirouette Cookies
  • Lemon Meringue Pie
  • Birthday Cake Waffles
  • Pistachio Macarons
  • Sponge Cake
  • Rocky Road Ice Cream
  • Cranberry Orange Scones
  • Pesto Flatbread
  • Baked “Mozzarella” Sticks
  • Hollandaise Sauce
  • Garlic Aioli

This cruelty-free ingredient is as versatile as it is tasty. It can be whipped into cakes, pie fillings, delicious icings and used as a fat substitute for butters, aiolis and cheeses, without sacrificing texture or flavor.

An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce [EPUB]

An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce [EPUB]
An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce by Mark A Johnson
2017 | EPUB | ISBN: 9781467137027 | 5.36MB

From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries. In the 1820s, however, a group of reformers wanted to eliminate the southern staple because politicians used it to entice voters. As the state and nation changed through wars and the civil rights movement, so did Alabama barbecue. Alabama restaurants like Big Bob Gibson's, Dreamland and Jim 'n Nick's have earned fans across the country. Mark A. Johnson traces the development of the state's famous food from the earliest settlement of the state to the rise of barbecue restaurants.

The Art of Flavor: Practices and Principles for Creating Delicious Food [EPUB]

The Art of Flavor: Practices and Principles for Creating Delicious Food [EPUB]
The Art of Flavor: Practices and Principles for Creating Delicious Food by Daniel Patterson, Mandy Aftel
2017 | EPUB | ISBN: 9781594634307 | 3.45MB

Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.

Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles:

  • The Four Rules for creating flavor
  • A Flavor Compass that points the way to transformative combinations
  • “Locking,” “burying,” and other aspects of cooking alchemy
  • The flavor-heightening effects of cooking methods
  • The Seven Dials that let you fine-tune a dish

With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.

pages: 109 110 111 112 113 114 115 116 117 118 119
*100: 100 200 300 400 500