The missing ingredient : the curious role of time in food and flavor / Jenny Linford.

By:

Linford, Jenny

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9781468316384
1468316389

Subject(s):

DDC classification:

641.5 23

LOC classification:

TX652 .L488 2018

Summary: "This book considers the intrinsic yet often forgotten role of time in creating the flavors and textures we love. Through a series of encounters with ingredients, producers, cooks, artisans, and chefs, we see how time and again, time itself is the invisible ingredient in our most cherished recipes. Including vignettes from the immediacy of taste (seconds), the exactitude of pasta (minutes), and smoking and barbecuing meats (hours), to maturing cheese (weeks), infusing vanilla extract (months), and perfecting parmigiana and port (years), this is an enlightening and essential volume for foodies, bakers, home cooks, chefs, and anyone who appreciates a perfectly-executed dish"--Back cover.

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	NMC Library	Stacks	TX652 .L488 2018 (Browse shelf(Opens below))	1	Available		33039001448348

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Previous								Next
Previous	TX651 .T3713 2007 Kitchen mysteries : revealing the science of cooking = Les secrets de la casserole /	TX652 .B333 2016 The new wildcrafted cuisine : exploring the exotic gastronomy of local terroir /	TX652 .D73 2011 Math for the professional kitchen /	TX652 .L488 2018 The missing ingredient : the curious role of time in food and flavor /	TX652 .P646 2013 Cooked : a natural history of transformation /	TX652 .R845 2009 Ratio : the simple codes behind the craft of everyday cooking /	TX652 .S5373 2006 Culinary boot camp : seven days of basic training with the Culinary Institute of America / Martha Rose Shulman.	Next

Includes an index and select bibliography.

"This book considers the intrinsic yet often forgotten role of time in creating the flavors and textures we love. Through a series of encounters with ingredients, producers, cooks, artisans, and chefs, we see how time and again, time itself is the invisible ingredient in our most cherished recipes. Including vignettes from the immediacy of taste (seconds), the exactitude of pasta (minutes), and smoking and barbecuing meats (hours), to maturing cheese (weeks), infusing vanilla extract (months), and perfecting parmigiana and port (years), this is an enlightening and essential volume for foodies, bakers, home cooks, chefs, and anyone who appreciates a perfectly-executed dish"--Back cover.