Peppers Cookbook: 200 Recipes from the Pepper Lady's Kitchen
Author: Jean Andrews
Award-winner Jean Andrews has been called "the first lady of chili peppers" and her own registered trademark, "The Pepper Lady." She now follows up on the success of her earlier books, Peppers: TheDomesticated Capsicums and The Pepper Trail, with a new collection of more than two hundred recipes for pepper lovers everywhere. Andrews begins with how to select peppers (with an illustrated glossary provided), how to store and peel them, and how to utilize various cooking techniques to unlock their flavors. A chapter on typical ingredients used in pepper recipes will be a boon for the harried cook. The Peppers Cookbook also features a section on nutrition and two indexes, one by recipe and one by pepper type, for those searching for a recipe to use specific peppers found in the market. The majority of the book contains new recipes along with the best recipes from her award-winning Pepper Trail book. The mouth- watering recipes herein range from appetizers to main courses, sauces, and desserts, including Roasted Red Pepper Dip, Creamy Pepper and Tomato Soup, Jicama and Pepper Salad, Chipotle- Portabella Tartlets, Green Corn Tamale Pie, Anatolian Stew, South Texas Turkey with Tamale Dressing, Shrimp Amal, Couscous-Stuffed Eggplant, and Creamy Serrano Dressing.
Author Biography: JEAN ANDREWS is the author of The Pepper Trail: History and Recipes from Around the World, the winner of the 2001 Jane Grigson Award recognizing distinguished scholarship and presented by the International Association of Culinary Professionals. She is a distinguished alumna from the University of North Texas, where she received her Ph.D., and from the University of Texas at Austin, where she received a B.S. and was also named to the Hall of Honor of the College of Natural Sciences. Named to Who's Who in Food and Wine in Texas, Andrews also is author and illustrator of thirteen books, including American Wildflower Florilegium. She lives in Austin, Texas.
Library Journal
Author of several other highly regarded books on chili peppers, Andrews is a well-known authority on the topic. Her latest work, illustrated with her own line drawings, opens with a thoroughly researched guide to the various peppers, followed by a section called "Peppers on Your Plate" that addresses selection and use and includes information on other ingredients and culinary terms. Most of the 200 recipes that follow-some of which appeared in her earlier books, as did some of the text-are on the sophisticated side, though there are "old-time Texas favorites," too, like Frito Pie. The book concludes with a chapter on nutrition and a bibliography that is actually fun to read. For most collections. Copyright 2005 Reed Business Information.
Books about: Baja or The Huckleberry Cookbook
American Culinary Federation: Baking Fundamentals
Author: Noble Masi
Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas—ratios, sequence, time and temperature—and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the baking process by giving readers the ability to understand the factors that impact baking and pastry formulas. Provides students with a strong foundation in baking and pastry and helps them learn how to create thousands of their own signature recipes. Teaches readers how to increase or decrease formula yields to fit any production requirement. Spotlight actual bakers and pastry chefs and give readers a glimpse into the world of baking professionals. Demonstrate how ratios, sequence, time and temperature impact outputs. Ideal for beginners this book provides an excellent source of information that can be referred to throughout one’s professional baking career.
Table of Contents:
Table of Contents
SECTION ONE: BAKING’S RICH HISTORY AND UNDERSTANDING FOOD SAFETY AND SANITATION
Unit 1: Introduction to Baking
Unit 2: Sanitation and Food Safety
SECTION TWO: INGREDIENTS
Unit 3: The Market Basket
Unit 4: The Expanded Market Basket
Unit 5: Specialty Ingredients
SECTION THREE: EQUIPMENT AND MEASURING
Unit 6: Tools of the Trade
Unit 7: Measuring Ingredients; Changing Formula Yields
SECTION FOUR: YEAST DOUGH MIXING AND BAKING
Unit 8: Baking Principles for Yeast Dough
Unit 9: Yeast Leavened Dough
SECTION FIVE: LAMINATED AND STEAM LEAVENED DOUGH
Unit 10: Croissant, Danish, Puff Pastry andCream Puff Dough
SECTION SIX: THE STOVE TOP AND OVEN
Unit 11: The Stove Top and Kettle
Unit 12: Pies and Tarts
SECTION SEVEN: COOKIES
Unit 13: Cookie Variations
SECTION EIGHT: CHEMICAL AND MECHANICAL LEAVNING OF DOUGH & BATTER FORMULAS
Unit 14: Biscuits, Quick Breads, and Doughnuts
Unit 15: Cake Formulas and Mixing Methods
SECTION NINE: ENROBING AND GARNISHING CAKES & PASTRIES
Unit 16: Icing, Frostings & Glazes
Unit 17: Chocolate
SECTION TEN: PRINCIPLES OF CAKE DECORATING, SPECIAL CAKES & PASTRIES
Unit 18: Cake Assembling and Decorating
Unit 19: Specialty Cakes & Tortes
Unit 20: Pastries & Desserts
SECTION ELEVEN: CAREER OPPORTUNITIES IN BAKING
Unit 21: Certification, Professional Organizations, Baker’s Interviews
APPENDIX I: Helpful Conversion Charts
APPENDIX II: Pan Care
APPENDIX III: U.S. Baking and Pastry Arts Educational Programs
APPENDIX IV: Resources
APPENDIX V: Egg Tips
APPENDIX VI: Mold Prevention Tips
APPENDIX VII: The Workbench: Baking Applications
APPENDIX IX: Basic Mixing Methods
APPENDIX X: Top 10 Servsafe® Food Safety Tips
APPENDIX XI: Changing Yields Worksheet
No comments:
Post a Comment