Bøger udgivet af International Cuisine Press

The author shares over 40 years of his experience with professional tips and trade secrets, as well as a fascinating history of Russian cuisine explained for the first time in English. This is a comprehensive guide to more than 150 instructional cooking videos on YouTube by the author from around the world, as well as additional recipes and methods never before revealed.

If you're already a fan of his many professional cooking videos, just wait until you get to know the guy behind the camera! Here's an autobiography like nothing you've ever seen before. After having started out as one of the pioneers of the computer revolution in Silicon Valley, he left to follow his destiny of becoming a chef, eventually working in top restaurants on three continents. Fascinating stories from a lifetime of travels reveal the inner politics in restaurant kitchens, hilarious encounters with Hollywood celebrities and, just as his YouTube viewers have came to expect, some insightful lessons in molecular food chemistry. He also explains some little-known aspects of life in modern Russia, where he has been living for the last few years. There's never a dull moment and laughs galore!

In this second volume, the author continues to share his decades of experience with professional tips and trade secrets from restaurants around the world. In addition to dozens of restaurant-tested recipes (each one with highly detailed step-by-step directions), this volume contains a wealth of information on such topics as producing your own dried seasonings from unexpected ingredients, technical aspects of braising, a lot about molecular flavor chemistry, microwave oven physics (and why you should care), mastering the art of cooking perfect steaks (including an original chart that will change how you think about cooking meat), a guide to spices from India and the reasons for toasting spices in different ways, a dozen common food myths debunked, selecting wines for cooking, some interesting food history, and more.

In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipes, most of which have accompanying online videos. This unusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations covering over 25 different topics. If you have ever wondered about such things as what the exact differences are between types of onions, or what bay leaves actually do at the chemical level, or what makes foods a certain color and what that color indicates, or why fresh tomatoes are sometimes combined with pureed tomatoes in sauces, or the science of how flambeing changes the flavor profile of a dish, or why stocks have to be simmered at a specific temperature for optimum results, and many other such questions, here are the scientifically accurate answers presented in clear language. The text is also sprinkled with tidbits of food history and a humorous take on life in restaurant kitchens. Perhaps even more valuable for chefs and serious cooks, the author introduces a never before seen method for producing your own tertiary flavorings, which are those psychologically tantalizing additives that are the trade secrets of commercial food manufacturers. Only instead of using bottles of chemicals, here this is accomplished using only natural foods, ordinary kitchen equipment and a brilliant novel technique. There is also an extensive glossary of terms relating to beers and wines at the back of the book. If you are an aspiring chef, you absolutely need this book. Understanding food chemistry has never been more important than in this age of molecular gastronomy. This isn't just dry theory. You will be able to make use of these methods in any commercial or home kitchen immediately."

Using only standard kitchen equipment and readily available fruits and vegetables, the author reveals a completely new way to produce deep, rich flavors that convincingly reproduce meat and fish dishes from around the world. See how eggplant can be turned into ground beef; how zucchini can taste like bacon; how carrots can replace pork, and even okra prepared the right way can simulate lobster! The transformation of pomegranate into corned beef is something that you have to taste to believe. This is not just another vegetarian cookbook. The methods here are unlike anything ever published before, based on the author's advanced education in food chemistry and decades of experience in the food industry. If you want to increase fiber, fruits and vegetables in your diet, but just can't give up meat, this is the solution you've been waiting for. This is not just a collection recipes, but also the methodology for how to transform recipes of your own choosing into vegetarian cuisine.

This is truly unique among all cocktail books because the emphasis is on teaching how to design cocktails of any type: A revolutionary system that was developed over 15 years with professional experience as bartender and owner of one of the most prestigious cocktail bars in Scandinavia. Told with humorous stories, this is a fun read as well as being illustrated with more than 140 recipes never before published-plus another 40 recipes for liqueurs and cordials that can be made easily at home without distillation or any special equipment using a new approach.Also worth noting for Tiki enthusiasts, a blend of available rums that match the taste of a rare authentic sample of the Wray & Nephew 17 Year rum used by Trader Vic in his original Mai Tai. The 40 homemade liqueurs in this book provides the reader with an original "chemistry set" to explore new flavors, without having to invest thousands in countless bottles of exotic spirits that may only be used once or twice (which is a problem with many other cocktail books today). Whether you are a home cocktail enthusiast looking to step up your knowledge, or a seasoned professional, you are sure to find new information and ideas here that don't exist anywhere else. Not to mention many interesting historical notes and tales from his family's century in the liquor industry, going all the way back to the days of Prohibition.

This long anticipated fourth volume of the series does not disappoint. While the previous volume was focused on food chemistry, this volume is centered on heat control and various cooking methods in both home and restaurant kitchens. The practical aspects of all methods of cooking are explored and revealed in a way that will be of great benefit to any aspiring chef. Illustrated with more than 60 recipes from around the world and backed up by videos on YouTube showing methods and strategies, this is a unique book in the field that comes from a well traveled chef with a Ph.D. in chemistry and decades of professional restaurant experience, yet explained in a way that is easily understood by anyone. As before, subjects have been selected that are rarely found in other sources. Topics include the complexities of caramelization occurring simultaneously with the Maillard Reaction, how to select the optimum method of cooking, thermal runaway in making risotto, the physics involved in deep frying, methods of dry aging, sous vide applications and the reworking of older recipes, the mathematics of meatball recipes (yes, there really is math involved!), the fundamentals of pressure cooker and braising techniques, rules for scaling up recipes, the type of materials in cooking vessels used in the oven and what shelf things should be placed for desired results, and much more. All illustrated with specific recipes and an appendix of tables for cooking times.

This book belongs on the shelf of every single serious cocktail enthusiast. The author reveals long forgotten methods of producing cocktails from over a century of his family's business in the liquor trade (before, during and after Prohibition) and extensive experiences traveling around the world spanning from Polynesia to Eastern Europe. Nearly a hundred recipes that have never before been published, including secrets from some of the most expensive and exclusive bars in the world (past and present) personally collected over decades - yet this is not simply a recipe book. What makes this most worthwhile is the detailed and thoughtful explanation behind several original methods of producing extraordinary flavors. The section on complexing agents alone is worth the price of this book. As a bonus, there is an appendix with dozens of authentic 1928 recipes for the manufacture of interesting and obsolete cordials and spirits.