The New Cooking School Cookbook Summary of Key Points
An instructional manual from America’s Test Kitchen, it provides essential techniques and recipes for home cooks.
Food Science
Sous Vide for Everybody Summary of Key Points
This cookbook demystifies sous vide, a precision cooking technique, and offers accessible recipes for home cooks to achieve professional quality results.
The Wok Summary of Key Points
J. Kenji López-Alt’s ‘The Wok’ explores the vast culinary possibilities of the wok, providing recipes and techniques for mastering this versatile pan.
The Food Lab Summary of Key Points
A New York Times bestseller, The Food Lab blends science with culinary art to transform home cooking. J. Kenji López-Alt explains the science behind popular American dishes and offers practical advice to achieve perfection.
Whole Summary of Key Points
Whole’ by T. Colin Campbell offers a thought-provoking look into the field of nutrition, emphasizing a holistic approach. Campbell criticizes reductionist views that focus on single nutrients in food studies and advocates for considering the synergistic effects of whole foods. He discusses the complexity of nutritional science, the impact of nutrition on health, and the influence of the food industry and scientific community on our understanding of nutrition. The book builds on the ideas presented in Campbell’s previous work, ‘The China Study’, and challenges readers to reconsider the way they think about food, health, and science.
The New Cooking School Cookbook
Master home cooking with America’s Test Kitchen’s tested techniques and recipes.
Sous Vide for Everybody
Unlock the potential of sous vide for gourmet home cooking.
The Food Lab
Unveiling the science of cooking, perfecting dishes through innovative techniques.