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Modernist Cooking Made Easy

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Modernist Cooking Made Easy

Modernist Cooking Made Easy Book
Author : Jason Logsdon
Publisher : Createspace Independent Publishing Platform
Release : 2012
ISBN : 9781481063319
Language : En, Es, Fr & De

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Book Description :

Are you interested in molecular gastronomy and modernist cuisine but can't find any accessible information for getting started? Are you looking for an easy to understand introduction to the techniques, ingredients, and recipes of modernist cooking? If you nodded your head "Yes" then this book was written for you! Modernist cooking is quickly gaining popularity in high end restaurants and working its way into home kitchens. However, there has been very little accessible information about the techniques and ingredients used. This book aims to change that by presenting all the information you need to get to get started with modernist cuisine and molecular gastronomy. It is all presented in an easy to understand format, along with more than 80 example recipes, that can be applied immediately in your kitchen. Modernist Cooking Made Easy: Getting Started covers popular modernist techniques like foams, gels, and spherification as well as many of the ingredients including agar, xanthan gum, and sodium alginate. There are also more than 80 high quality, black and white photographs providing a visual look at many of the recipes and techniques. What You Get in This Book: An in-depth look at many of the most popular modernist ingredients such as xanthan gum, sodium alginate, carrageenan, and agar agar. A detailed exploration of modernist techniques like spherification, gelling, foaming, thickening, and sous vide. More than 80 recipes for gels, foams, sauces, caviars, airs, syrups, gel noodles and marshmallows. Directions for how to use modernist techniques and ingredients to make your everyday cooking more convenient. More than 400 sous vide time and temperature combinations across 175 cuts of meat, types of fish and vegetables. If you want to get started with modernist cooking then this is the book for you!

Modernist Cooking Made Easy

Modernist Cooking Made Easy Book
Author : Jason Logsdon
Publisher : Unknown
Release : 2014-11-08
ISBN : 9780991050178
Language : En, Es, Fr & De

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Book Description :

Although sous vide cooking is not as "sexy" as some of the other modernist techniques it has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Sous vide is a simple and extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and more. After reading this book you will be able to consistently prepare great food with a minimal amount of effort.The bulk of this book is the more than 85 recipes it contains. You can skim the recipes looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.

Immersed

Immersed Book
Author : Philip Preston
Publisher : Unknown
Release : 2014-06-07
ISBN : 9780990377207
Language : En, Es, Fr & De

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Book Description :

Cooking is ultimately about preparing food with heat. Therefore, the more temperature control you have, the more control you have over the outcome. Sous Vide is the most precise and forgiving of today's cooking methods. This book is a guide to that Sous Vide cooking.Although the name "Sous Vide" may sound unfamiliar, it shouldn't. Instead it simply refers to a cooking method that has actually been around in some form since our ancestors started experimenting with fire! Over the years that Sous Vide method has continually evolved and become better understood until it has formed today's extraordinarily user friendly, versatile, safe and efficient cooking technique perfect for both home and professional kitchens. Combined with roasting, searing and other more well known methods, Sous Vide cooking produces results that can't be replicated any other way. Whether readers are just starring to learn about Sous Vide cooking or are already well acquainted, this book will provide the information needed to expand their kitchen horizons with ease. More specifically, the book presents the fundamentals behind all key aspects of the Sous Vide concept including equipment and packaging, vacuum packaging, cooking times and temperatures and safety. It also includes a wide array of tested recipes chosen for their core techniques which can be easily combined and expanded to form an unsurpassed repertoire of meal sensations that can not be created any other way.The book was developed by Philip Preston with the support of his culinary team at PolyScience, a leading innovator in precise temperature control. That team loves to cook and is constantly exploring all aspects of the culinary arts and sciences for ideas to help readers easily, consistently and cost effectively create signature dining experiences, anytime they want. In turn, the world's most accomplished kitchen experts now depend on PolyScience for their precise temperature control and other kitchen products to turn their culinary visions into realities. Many of those culinary stars have contributed to this book in order to help readers take control of their kitchens.

Health Care Administration

Health Care Administration Book
Author : Lawrence Wolper
Publisher : Jones & Bartlett Learning
Release : 2011
ISBN : 0763757918
Language : En, Es, Fr & De

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Book Description :

Health Care Administration: Managing Organized Delivery Systems, Fifth Edition provides graduate and pre-professional students with a comprehensive, detailed overview of the numerous facets of the modern healthcare system, focusing on functions and operations at both the corporate and hospital level. The Fifth Edition of this authoritative text comprises several new subjects, including new chapters on patient safety and ambulatory care center design and planning. Other updated topics include healthcare information systems, management of nursing systems, labor and employment law, and financial management, as well discussions on current healthcare policy in the United States. Health Care Administration: Managing Organized Delivery Systems, Fifth Edition continues to be one of the most effective teaching texts in the field, addressing operational, technical and organizational matters along with the day-to-day responsibilities of hospital administrators. Broad in scope, this essential text has now evolved to offer the most up-to-date, comprehensive treatment of the organizational functions of today's complex and ever-changing healthcare delivery system.

Simple Sous Vide

Simple Sous Vide Book
Author : Jason Logsdon
Publisher : Castle Point Books
Release : 2018-01-02
ISBN : 1250163609
Language : En, Es, Fr & De

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Book Description :

Easy no-fuss recipes to make delicious sous vide dishes at home Sous vide is the hottest new kitchen technique, with immersion circulators selling for as little as $65 at Home Depot. Once the exclusive domain of high-end chefs, sous vide is now accessible to any home cook with a desire for perfectly cooked, scientifically calibrated cuisine. Most of the sous vide books on the cookbook shelf are very high-end, with complicated recipes using obscure ingredients. Simple Sous Vide offers 200 recipes for meals home cooks will actually want to make, like BBQ-Style Pulled Pork, Garlic-Herb Strip Steak, and Glazed Rainbow Carrots, using common ingredients found in any supermarket.

Building a Meal

Building a Meal Book
Author : Hervé This
Publisher : Columbia University Press
Release : 2009
ISBN : 9780231144667
Language : En, Es, Fr & De

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Book Description :

Considering six bistro favorites, Hervâe This isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he identifies methods of culinary construction that appeal to our memories, intelligence, and creativity.

Taste Technique

Taste   Technique Book
Author : Naomi Pomeroy
Publisher : Ten Speed Press
Release : 2016-09-13
ISBN : 1607749009
Language : En, Es, Fr & De

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Book Description :

James Beard Award-winning and self-made chef Naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals. Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. From Madeleine Kamman and Charlie Trotter to Alice Waters and Gray Kunz, Naomi cooked her way through the classics, studying French technique, learning how to shop for produce, and mastering balance, acidity, and seasoning. In Taste & Technique, Naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results. Recipes for sauces, starters, salads, vegetables, and desserts can be mixed and matched with poultry, beef, lamb, seafood, and egg dishes to create show-stopping meals all year round. Practice braising and searing with a Milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter. Prepare an impressive Herbed Leg of Lamb for a holiday gathering, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, Garlic, and Chile Flakes. With detailed sections on ingredients, equipment, and techniques, this inspiring, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook.

Molecular Gastronomy

Molecular Gastronomy Book
Author : Hervé This
Publisher : Columbia University Press
Release : 2006-01-04
ISBN : 0231508077
Language : En, Es, Fr & De

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Book Description :

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. “A captivating little book.”—Economist “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur “Will broaden the way you think about food.”—The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef

The Photography of Modernist Cuisine

The Photography of Modernist Cuisine Book
Author : Nathan Myhrvold
Publisher : Phaidon
Release : 2013
ISBN : 9780982761021
Language : En, Es, Fr & De

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Book Description :

The Photography of Modernist Cuisine is a feast for the eyes that serves up the beauty of food through innovative and striking photography. In the team's newest book, simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid, arresting art in 300 giant images. Hundreds of jaw-dropping photographs include some of the most amazing images from Modernist Cuisine and Modernist Cuisine at Home as well as many new and unpublished photos. The Photography of Modernist Cuisine also takes you into The Cooking Lab's revolutionary kitchen and its photo studio on a visual tour that reveals the special equipment and techniques the Modernist Cuisine team uses to create its culinary inventions and spectacular images. Aspiring photographers will find useful tips on how to frame and shoot their own professional-quality photographs of food in both the restaurant and the home.

The Modern Proper

The Modern Proper Book
Author : Holly Erickson,Natalie Mortimer
Publisher : Simon and Schuster
Release : 2022-04-05
ISBN : 1982177675
Language : En, Es, Fr & De

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Book Description :

Get the most out of your time in the kitchen with these 100 fast, instant-classic dinners that everyone will love. For pretty much everyone, life gets busy—but you still want to cook up a good meal, ideally one that’s accessible, efficient, and doesn’t sacrifice any of the delicious flavors you love. The creators of the popular website The Modern Proper are all about that weeknight dinner, and now, they’re showing you how to reinvent what proper means and be smarter with your time in the kitchen to create meals which will bring friends and family together at the table. The Modern Proper will expand your “go-to” list and help you become a more intuitive, creative cook. Whether you’re a novice or a pro, a busy parent or a workaholic, this book will arm you with tools, tricks, and shortcuts to get dinner on the table. Every ingredient is easy to find, plus you’ll find plenty of swaps and options throughout. Each of the 100 recipes (some all-time fan favorites and many brand-new) includes prep time, cook time, and quick-reference tags. These include: -Stuffed Chicken Breast with Mozzarella and Creamy Kale -Stir-Fried Pork Cutlets with Buttermilk Ranch -Sweet Cider Scallops with Wilted Spinach -Tofu Enchiladas with Red Sauce -And more! With recipes to feed a crowd, an entrée for every palate, a whole chapter of meatballs, and plenty of pantry essentials, The Modern Proper is the new essential cookbook for any and all food lovers.

Beginning Sous Vide

Beginning Sous Vide Book
Author : Jason Logsdon
Publisher : Createspace Independent Publishing Platform
Release : 2010
ISBN : 9781456336974
Language : En, Es, Fr & De

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Book Description :

Sous vide cooking is finally hitting the mainstream thanks to several popular chefs and TV shows. It's even easy to do at home! We will teach you how sous vide works and what you need to know to get started using it at home. We cover the whole spectrum of sous vide equipment from $1,000 immersion circulators to using ziploc bags for free on your stove. We also include over 100 of our favorite sous vide recipes to get you started sous viding right away! This Book Includes The history of and science behind sous vide cooking More than 100 recipes for beef, pork, fish, vegetables, chicken, duck, lamb, and turkey Over 400 sous vide time and temperature combinations across 175 cuts of meat and types of fish and vegetables Comparisons of common sous vide setups including our recommendation for the "Beginning Home Setup", which only costs a few hundred dollars The basics of sous vide safety Over 30 of our best tips and tricks for successful sous vide cookingTemperature conversion charts to easily move between Celsius and Fahrenheit

Under Pressure

Under Pressure Book
Author : Thomas Keller
Publisher : Artisan
Release : 2016-10-25
ISBN : 1579657575
Language : En, Es, Fr & De

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Book Description :

A revolution in cooking Sous vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture. The secret to sous vide is in discovering the precise amount of heat required to achieve the most sublime results. Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and per se in New York. With an introduction by the eminent food-science writer Harold McGee, and artful photography by Deborah Jones, who photographed Keller's best-selling The French Laundry Cookbook, this book will be a must for every culinary professional and anyone who wants to up the ante and experience food at the highest level.

The Kitchen as Laboratory

The Kitchen as Laboratory Book
Author : Cesar Vega,Job Ubbink,Erik van der Linden
Publisher : Columbia University Press
Release : 2013-08-13
ISBN : 0231153457
Language : En, Es, Fr & De

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Book Description :

In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.

Sous Vide at Home

Sous Vide at Home Book
Author : Lisa Q. Fetterman,Meesha Halm,Scott Peabody
Publisher : Ten Speed Press
Release : 2016-11-01
ISBN : 0399578064
Language : En, Es, Fr & De

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Book Description :

A beginner's guide to sous vide, which has been a popular cooking technique in restaurants for years, offering tender and succulent dishes cooked to perfection. Now, from the creator of Nomiku—the first affordable sous vide machine—comes this easy-to-follow cookbook that clearly illustrates how to harness the power of sous vide technology to achieve restaurant-quality dishes in the comfort of your own kitchen. Discover the stress-free way to cook a delicious (and never dry!) Thanksgiving turkey along with all the trimmings, classics like Perfect Sous Vide Steak and Duck Confit, and next-level appetizers like Deep Fried Egg Yolks. Including over 100 recipes for everything from Halibut Tostadas, Grilled Asparagus with Romesco, and Chicken Tikka Masala, to Dulce de Leche, Hassle-Free Vanilla Ice Cream, and even homemade Coffee-Cardamom Bitters, Sous Vide at Home has you covered for every occasion.

The Official Backyard Hibachi Cookbook

The Official Backyard Hibachi Cookbook Book
Author : Katherine Love
Publisher : CreateSpace
Release : 2015-05-06
ISBN : 9781506177823
Language : En, Es, Fr & De

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Book Description :

The Official Backyard Hibachi Cookbook is packed with mouth watering recipes designed to bring out the hibachi chef in everyone. This fantastic cookbook brings you all the traditional hibachi style recipes, like stir fry and fried rice, as well as a variety of unexpectedly delicious ideas, like Cajun favorites and brunch recipes! Try some of our great recipes and then create your own new ideas. This guide will have you getting creative and going beyond the grill in no time. Any meal you could grill, sauté, fry, steam, sear or flambé; you can do it all on your Backyard Hibachi! This cookbook is a must-have for both new and seasoned hibachi chefs!

Modernist Cooking Made Easy

Modernist Cooking Made Easy Book
Author : Jason Logsdon
Publisher : Unknown
Release : 2014-11-08
ISBN : 9780991050178
Language : En, Es, Fr & De

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Book Description :

Although sous vide cooking is not as "sexy" as some of the other modernist techniques it has two huge advantages for both the novice and experienced cook. Most importantly it will allow you to significantly increase the quality and consistency of the dishes you create on a daily basis. And for those of you whose lives are harried, the sous vide technique also allows you to create remarkable meals while working around your hectic schedule.Sous vide is a simple and extremely effective way to cook. This book covers every step of the sous vide process, from seasoning, sealing, and temperature control to how to determine the times and temperatures needed to turn out great food. There are also extensive write ups for the main types of food including steak and red meat, pork, fish and shellfish, eggs, fruits and vegetables, and more. After reading this book you will be able to consistently prepare great food with a minimal amount of effort.The bulk of this book is the more than 85 recipes it contains. You can skim the recipes looking for something that inspires you, or turn to a specific recipe to learn all about how to cook the cut of meat it features.

Vietnamese Cooking Made Easy

Vietnamese Cooking Made Easy Book
Author : . Periplus Editors
Publisher : Tuttle Publishing
Release : 2012-03-13
ISBN : 1462905498
Language : En, Es, Fr & De

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Book Description :

Perfect for beginning cooks this beautifully illustrated Vietnamese cookbook provides easy-to-follow directions for quick and delicious Vietnamese dishes. Famous for its lively, fresh flavors and artfully composed meals, Vietnamese cooking is the true "healthy cuisine" of Asia. Abundant fresh herbs and greens, delicate soups and stir-fries, and well-seasoned grilled dishes served with rice or noodles are the mainstays of the Vietnamese table. Even the beloved snacks or desserts are often based on fresh fruits served with sweetened rice or tapioca. Rarely does any dish have added fats. Along with its delicate freshness, Vietnamese cooking is also subtle and sophisticated. At its best when its flavors are balanced between salty, sweet, sour and hot, Vietnamese cooks strive for a balance of flavors so no one taste outranks any other. Vietnamese Cooking Made Easy features over 50 recipes, from delicate soups and stir-fries to well-seasoned grilled foods served with rice or noodles and are packed with fresh herbs and spices. Stunning photography and simple step-by-step instructions make this cookbook the perfect introduction to the world of Vietnamese cuisine. From chapters introducing basic Vietnamese ingredients to sections devoted to appetizers, noodles, seafood and poultry, this handy little book features a spiral binding, making it an easy-to-use addition to your cookbook library. Easy Vietnamese recipes include: Grilled Lemongrass Chicken Satays Glass Noodle Soup Fish in Caramel Sauce Spicy Lemongrass Tamarind Chicken Sesame Beef with Bamboo Shoots Sweet Glutinous Rice with Coconut and Red Beans Modern cooks will find preparing a Vietnamese meal both rewarding and relatively easy. And with the widespread popularity of Asian foods, locating ingredients is not a challenge—most supermarkets now carry such basics as fresh ginger, lemongrass and chilies. Making delicious Vietnamese food at home has never been easier!

Molecular Gastronomy at Home

Molecular Gastronomy at Home Book
Author : Jozef Youssef
Publisher : Unknown
Release : 2018-10
ISBN : 9780228100362
Language : En, Es, Fr & De

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Book Description :

"This book embodies the ultimate crash course for the amateur chef and home cook in preparing food using modern scientific principles... For a reader seeking new and broader culinary horizons just come armed with a dash of patience and a pinch of scientific interest -- the results ought to be astounding." -- Publishers Weekly At one time revolutionary and the sole purview of dedicated expert chefs, molecular gastronomy is well established as a cuisine choice. Food aficionados who want to create it at home can now find equipment and locate the catalyst ingredients, but it's neither a bargain method of cooking nor a quick study. This book shows the most common methods used in molecular gastronomy adapted for the home. Clear and easy-to-follow step-by-step photographs demonstrate each technique so that cooks can practice the unique skills, handle the unusual ingredients and plate the dishes. Most beneficial to home cooks, however, is that should special equipment be unavailable, the author recommends the closest domestic equivalents. Molecular Gastronomy at Home is an outstanding practical introduction to a fascinating and delicious cooking method. It demonstrates how with clear technical guidance, numerous illustrations, achievable recipes and a generous dose of patience, home cooks can take culinary physics out of the lab and into their home kitchen. With the first edition of Molecular Gastronomy at Home sold out, this second edition will be available for a wider audience of cooks who like to explore and learn new skills.

Modern Gastronomy

Modern Gastronomy Book
Author : Ferran Adria
Publisher : CRC Press
Release : 2009-12-21
ISBN : 1439812462
Language : En, Es, Fr & De

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Book Description :

Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius. His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009. Considered food’s preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, the Alicia Foundation distills Adrià’s culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf. A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions, and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures. The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use. A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today. It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.

The Art of Contrarian Trading

The Art of Contrarian Trading Book
Author : Carl Futia
Publisher : John Wiley & Sons
Release : 2009-06-08
ISBN : 9780470495766
Language : En, Es, Fr & De

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Book Description :

Why is it so hard to beat the market? How can you avoid getting caught in bubbles and crashes? You will find the answers in Carl Futia’s new book, The Art of Contrarian Trading. This book will teach you Futia’s novel method of contrarian trading from the ground up. In 16 chapters filled with facts and many historical examples Futia explains the principles and practice of contrarian trading. Discover the Edge which separates winning speculators from the losers. Find out how to apply the No Free Lunch principle to identify profitable trading methods. Learn about the wisdom and the follies of investment crowds – and how crowds are formed by information cascades that drive stock prices too high or too low relative to fair value. Discover the power of your Media Diary - and how to use it to spot these information cascades, measure the strength of the crowd’s beliefs, and decide when the crowd’s view is about to be proven wrong. You will watch Futia apply these principles of contrarian trading to navigate safely and profitably through the last 26 tumultuous years of roller coaster swings in the U.S. stock market – a time during which Futia kept his own media diary and developed his Grand Strategy of Contrarian Trading. See how this Grand Strategy worked during the Great Bull Market of 1982-2000. Watch the Contrarian Rebalancing technique in practice during the dot.com crash of 2000-2002. Find out when the Aggressive Contrarian Trader bought and sold during the bull market of 2002-2007. Read about the causes of the Panic of 2008 and ups and downs of contrarian trading during that dangerous time. Futia shows you how the market turning points during the 1982-2008 period were foreshadowed by magazine covers and newspaper headlines that astonishingly and consistently encouraged investors to do the wrong thing at the wrong time. By monitoring crowd beliefs revealed by news media headlines – and with the guidance provided by the many historical examples Futia provides – a trader or investor will be well-equipped to anticipate and profit from market turning points.