- Author : Elsie H. Dawson
- Publisher : Unknown
- Release Date : 1959
- Genre : Beef
- Pages : 83
- ISBN : UVA:X030514687
Download Cooked Book Full Content or read online. Available in PDF, tuebl, mobi, ePub and Kindle. Click Get Book and find your favorite books in the online databases. Register to access unlimited books for 7 day trial, fast download and ads free! Find Cooked book is in the library. READ as many books as you like (Personal use).
Analyzes the myths concerning cooked food, the seasons, water, the stars, and other subjects in the culture of the Bororo Indians of Brazil
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, and How to Change Your Mind, explores the previously uncharted territory of his own kitchen in Cooked. Cooked is now a Netflix docuseries based on the book that focuses on the four kinds of "transformations" that occur in cooking. Directed by Oscar-winning filmmaker Alex Gibney and starring Michael Pollan, Cooked teases out the links between science, culture and the flavors we love. In Cooked, Pollan discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthi
A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co. Anya Fernald’s approach to cooking is anything but timid: rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties. We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again. — Saveur, Best of 2016
About The Book "Khushi cooks a story the way Bunny cooks Macaroni." Bob teaches us that we have to make our own path to colour the world. His thoughts and daily life is duly noted in the book. Every emotion and feeling is conveyed in a way to make us reflect ourselves and bring love and joy for everyone. This is a collection of poems and a story written by a child prodigy, Khushi, who is ten years old and one of the youngest writers. The story and the poems are all written by her, giving us an insight about the imagination of a child. About The Author Khushi, a wunderkind in her family, started writing at the early age of five. She loves to write sunny, bright and appealing stories to capture the minds and hearts of the world. In her free time, she loves to write poetry and draw vivid sketches. It is her dream to become an author as she thrives for excellence and perfection in her words.
Published with vol. 21-25: Transactions of the Wisconsin State Horticultural Society, vol. 13-17, and Annual report of the Wisconsin Dairymen's Association, no. 11-15; with vol. 22-25: Annual report of the Agricultural Experiment Station of the University of Wisconsin, no. 1-4.