Gastronomy: Finding Books/ E-Books

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.

Bu kitap sütten ağzı yanarsa, yoğurdu üfleyerek yiyen "renkli" bir toplumun kullandığı, son 75 yılda Türkçe olarak yayınlanmış kitap, dergi, sözlük, tez ve bunun gibi yayınlarda adı geçen, yemek kültürüne ilişkin terimlerin derlendiği bir sözlüktür. Yöre ağızlarına ait sözcüklerden başka etnik kökene ya da coğrafi konumlanmaya, hatta sosyolojik ve politik olgulara işaret eden pek çok (yemek kültürüne ait) 25.000'e yakın terimi içermektedir.

The culinary landscape has changed dramatically in the last decade, prompting a complete revision of this classic work. Larousse Gastronomique has now been updated to add the latest advancements that have forever changed the way we cook, including modern technological methods, such as sous-vide cooking and molecular gastronomy. All-new color ingredient-identification photographs give this edition a fresh, elegant look. And for the first time, Larousse features more than 400 reportage photos–candid images of upscale restaurants from around the world–that give behind-the-scenes access into the kitchens where the finest food is created. Dozens of new biographies of people who have made significant contributions to the food world debut in this revision, including such luminaries as Ferran Adrià, Daniel Boulud, Alice Waters, Gaston Lenôtre, Thomas Keller, James Beard, and Julia Child.

This menu guide provides English-speaking travelers with essential information for ordering from menus in foreign languages. More than 10,000 terms in French, German, Italian, and Spanish are translated to and from English, covering dishes, methods of cooking, and specific dietary needs such as vegetarianism and food allergies. Tips for navigating foreign restaurants include explanations of cultural eating times, common menu arrangements, and restaurant rating schemes. Translations for how to reserve a table, ask for service, order, or complain make this an indispensable reference for travelers.

This dictionary explores the relationship between the literal and the nonliteral (idiomatic and metaphorical) language of the cooking and eating of food. Each entry contains a description of the historical background of each of the two types of language, and the works that record the terms.

The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies and intolerances are addressed, along with strategies to avoid allergenic compounds. This latest edition has been fully updated to reflect new ingredients available on the market, as well as developments in safety standards and the international regulatory arena. Dolf De Rovira applies his extensive experience to make this the most comprehensive guide to flavors available.