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Various Artists - The Great Outdoors (DVD): Dan Aykroyd, John Candy, Stephanie Faracy, Annette Bening, Ian Giatti, Hilary... Various Artists - The Great Outdoors (DVD)
Dan Aykroyd, John Candy, Stephanie Faracy, Annette Bening, Ian Giatti, …
R140 Discovery Miles 1 400 In stock

When an unannounced, uninvited and unwelcome family of fun-loving misfits converge upon a lakeside resort to join their relatives for a summer of relaxation, the result is anything but restful in this raucous comedy starring Dan Aykroyd and John Candy. It's a vacationers worst nightmare, as wheeler-dealer Aykroyd, his sexually repressed wife and eerie twin daughters" join" the easygoing Candy and his straight-laced clan for a season of "fun" in die sun. Unfortunately, die only thing tliese two in-laws have in common is their intense dislike for each other. Soon, it's brother-in-law against brother-in-law in an uproarious and hilarious fight to the finish to see which one really knows how to enjoy The Great Outdoors.

Modernist Cuisine - The Art and Science of Cooking (Hardcover): Nathan Myhrvold, Chris Young, Maxime Bilet Modernist Cuisine - The Art and Science of Cooking (Hardcover)
Nathan Myhrvold, Chris Young, Maxime Bilet
R15,664 R13,514 Discovery Miles 135 140 Save R2,150 (14%) Ships in 7 - 11 working days

A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet--scientists, inventors, and accomplished cooks in their own right--have created a six-volume, 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the otherworldly to the sublime. The authors and their 20-person team at The Cooking Lab have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking. How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn't go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking and eating in a whole new light. A sampling of what you'll discover: *Why plunging food in ice water doesn't stop the cooking process *When boiling cooks faster than steaming *Why raising the grill doesn't lower the heat *How low-cost pots and pans can perform better than expensive ones *Why baking is mostly a drying process *Why deep-fried food tastes best and browns better when the oil is older *How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand. Many invaluable features include: *Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying *The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips *More than 256 pages on meat and seafood and 130 pages on fruits, vegetables, and grains, including hundreds of parametric recipes and step-by-step techniques *Extensive chapters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas *More than 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adria , Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others. From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.

Walk A Mile - Tales of a Wandering Loon (Paperback): Chris Young Walk A Mile - Tales of a Wandering Loon (Paperback)
Chris Young
R348 R236 Discovery Miles 2 360 Save R112 (32%) Ships in 10 - 15 working days

As a kind, chatty, and good-humoured man with a zest for life and a passion for helping people, Chris Young adored his job as a social worker. But things fell apart when, in 2008, he was diagnosed with borderline personality disorder. His illness brought about the end of his calling and he found himself in need of a new project and purpose. And so it came to be that in 2011, Chris began a campaign called Walk a Mile In my Shoes. He walks around the edge of the UK - the edge of society being where many people with mental health problems feel they are - without spending any money and relying on the kindness of strangers. In 2015, he joined forces with See Me Scotland to distil the success of the coastal walk into a series of events, inviting other people to join him and discuss mental health. He encouraged them to literally walk a mile in each other's shoes. Walk a Mile: Tales of a Wandering Loon is the story of how a normal, nurturing childhood turned into one of neglect and abuse and how this, combined with a little faulty brain wiring, led to a severe and enduring mental illness.

Various Artists - It Must Be Christmas (CD): Alan Jackson, Brad Paisley, Boyz II Men Various Artists - It Must Be Christmas (CD)
Alan Jackson, Brad Paisley, Boyz II Men; Performed by Chris Young
R140 Discovery Miles 1 400 Ships in 7 - 11 working days
Slow Dough - Real Bread (Hardcover): Chris Young Slow Dough - Real Bread (Hardcover)
Chris Young 1
R634 R505 Discovery Miles 5 050 Save R129 (20%) Ships in 10 - 15 working days

Baking bread is an ancient craft; kneading the dough to produce a loaf is a fulfilling experience. But in industrial production, and even in the modern kitchen, one important ingredient is often left out of bread making - time. As the experienced bakers from the Real Bread Campaign will tell you, long and slow is far more satisfying than a quick finish. A long-proved loaf has more time to develop flavour, has a better texture and, in the case of genuine sourdough, might actually have health benefits. Slow Dough: Real Bread shares with you secrets from the experts on how to make a huge array of slow-rise breads at home - from basic brown, white and rye breads, to impressive loaves such as fig and fennel sourdough or goat's cheese and honey maslin, to a range tea breads, pizza doughs and classic international breads. You'll learn how to make different starters for different breads, as well as the fundamental processes: fermenting, kneading, proving, and baking. Treating Real Bread with the respect it deserves, there are also recipes - such as gingery treacle tart, breadcrumb pakoras and panzanella - for using up any that you may have left over, so you don't waste a crumb. In a world of mass-production and unnecessary artificial additives, this book about real craftsmanship is like a breath of fresh air.

Channeling Sinclair (Paperback): Chris Young Channeling Sinclair (Paperback)
Chris Young
R320 Discovery Miles 3 200 Ships in 7 - 11 working days
The Big Spin (Paperback): Chris Young The Big Spin (Paperback)
Chris Young
R246 Discovery Miles 2 460 Ships in 7 - 11 working days
The 1972 Munich Olympics and the Making of Modern Germany (Paperback): Kay Schiller, Chris Young The 1972 Munich Olympics and the Making of Modern Germany (Paperback)
Kay Schiller, Chris Young
R803 R630 Discovery Miles 6 300 Save R173 (22%) Ships in 10 - 15 working days

The 1972 Munich Olympics - remembered almost exclusively for the devastating terrorist attack on the Israeli team - were intended to showcase the New Germany and replace lingering memories of the Third Reich. That hope was all but obliterated in the early hours of September 5, when gun-wielding Palestinians murdered 11 members of the Israeli team. In the first cultural and political history of the Munich Olympics, Kay Schiller and Christopher Young set these Games into both the context of 1972 and the history of the modern Olympiad. Delving into newly available documents, Schiller and Young chronicle the impact of the Munich Games on West German society.

What Is the Christian View of Work and Wealth? (Hardcover): Federal Council of the Churches of Chris, Young Men's... What Is the Christian View of Work and Wealth? (Hardcover)
Federal Council of the Churches of Chris, Young Men's Christian Associations Inte, Young Women's Christian Association (Uni
R669 Discovery Miles 6 690 Ships in 7 - 11 working days
What Is the Christian View of Work and Wealth? (Paperback): Federal Council of the Churches of Chris, Young Men's... What Is the Christian View of Work and Wealth? (Paperback)
Federal Council of the Churches of Chris, Young Men's Christian Associations Inte, Young Women's Christian Association (Uni
R391 Discovery Miles 3 910 Ships in 7 - 11 working days
Stronghold (Paperback): Chris Young Stronghold (Paperback)
Chris Young
R340 Discovery Miles 3 400 Ships in 7 - 11 working days

'Three clans govern the Nameless Island, each with its own army. Each with its own Stronghold. You must overcome all of them. I send you to this Nameless Island, Brother. I ask that you defeat these armies and I ask you to do this alone so that we might fulfil the prophecy. Only by overcoming the greatest of these three clans will we free the port and allow our Brothers passage from the mainland. The Seers are the greatest of the three clans. They stand five hundred men strong and with them stand archers, infantry, mages and monsters. You must rise to this challenge, Brother. If we are to free this world from what binds its men... we must hope that all things are possible and that you can accomplish this task. FROM THE CREATORS OF RED DOG COMES AN EPIC ADVENTURE SET IN THE FIRST AGE. ENLIST CLAN MEMBERS, MAGES, SCOUTS, CHAMPIONS AND INFANTRY AND BUILD YOUR OWN ARMY. TAKE OVER ENEMY STRONGHOLDS AND BECOME A LEGEND AS YOU HAVE COMPLETE FREEDOM TO EXPLORE THE NAMELESS ISLAND IN THIS NON LINEAR RPG FROM SANDBOXER. TAKE YOUR PART AND MAKE YOUR MARK IN THE FIRST AGE OF THE CYCLE. *Stronghold is a prequel to RED DOG and is the first part of the OMNIS TRILOGY. It is a complete Role Playing game in itself and these three books can be read in any order.* STRONGHOLD Freedom of movement across the map. 'Level Up' your weapons, army and companions. Take Strongholds and move in your clan. Convince Mages, Scouts and Champions to join you and fight your battles. Find ingredients to cast spells on friends and foes. Become a legend and change the future in the RED DOG universe.

Chris Young - A.M. (CD): Chris Young Chris Young - A.M. (CD)
Chris Young
R137 Discovery Miles 1 370 Ships in 7 - 11 working days
Becoming Mighty (Paperback): Nicholas Todd Ritchey, Chris Young Becoming Mighty (Paperback)
Nicholas Todd Ritchey, Chris Young
R548 Discovery Miles 5 480 Ships in 7 - 11 working days

Forget the saying "Work Smarter, Not Harder" because when it comes to changing your body, you need to: Work Smarter AND Harder This is something that the author, Chris Young of GetMightyNow.com, knows all too well. With more than 26 years of training thousands of clients, from people coping with multiple sclerosis to elite athletes, Chris knows how to help you achieve the results you desire. Becoming Mighty boils weight loss, strength training, logistics and psychology down to the fundamentals. What you get are systems that will bring you from where you are to where you want to be. While individualization is discussed for special populations, most training principles are just those - principles. They apply to everyone because whether man or woman, tall or short, skinny or fat, we are all human. We all have much more in common than we usually bother to ponder or remember - excuses for failure included. That being said, Chapter 10, "The Psychology of Program Selection," brings a new twist on how to best train depending on your psychological type. If you are familiar with the work of Carl Jung in the early 1900s, one of the colors: blue, green, yellow or red may have a special meaning to you. If not, it is a model worth considering. Once you understand your personality type and how it influences your decisions, Chris gives you practical advice and strategies for success. Chris has helped thousands achieve the same goals you are reaching for, and has made this book to outline the process that will get you there. Sometimes, paying for the information that will get you from point A to point B is worth the price. This is one of those times. Whether you are suffering from information overload, stuck on a plateau, or just having a hard time keeping the weight off, this book is for you. Don't wait for success to come to you; it doesn't work that way. The top of the mountain doesn't come down to you - you must climb to the top of the mountain. Goals are reached one step at a time, and it is time for you to take the next step. Someday means never, so don't delay. Buy your copy of Becoming Mighty today

Chris Young - Neon (CD): Chris Young Chris Young - Neon (CD)
Chris Young
R140 Discovery Miles 1 400 Ships in 7 - 11 working days
The 1972 Munich Olympics and the Making of Modern Germany (Hardcover): Kay Schiller, Chris Young The 1972 Munich Olympics and the Making of Modern Germany (Hardcover)
Kay Schiller, Chris Young
R1,686 R1,265 Discovery Miles 12 650 Save R421 (25%) Ships in 10 - 15 working days

The 1972 Munich Olympics - remembered almost exclusively for the devastating terrorist attack on the Israeli team - were intended to showcase the New Germany and replace lingering memories of the Third Reich. That hope was all but obliterated in the early hours of September 5, when gun-wielding Palestinians murdered 11 members of the Israeli team. In the first cultural and political history of the Munich Olympics, Kay Schiller and Christopher Young set these Games into both the context of 1972 and the history of the modern Olympiad. Delving into newly available documents, Schiller and Young chronicle the impact of the Munich Games on West German society.

Chris Young - I'm Comin' Over (CD): Chris Young Chris Young - I'm Comin' Over (CD)
Chris Young
R140 Discovery Miles 1 400 Ships in 7 - 11 working days
Frut puts a smile on Mum's face (Paperback): Chris Young Frut puts a smile on Mum's face (Paperback)
Chris Young
R356 Discovery Miles 3 560 Ships in 7 - 11 working days
Boko and the Big Red Bag (Paperback): Chris Young Boko and the Big Red Bag (Paperback)
Chris Young
R456 Discovery Miles 4 560 Ships in 7 - 11 working days

Boko is a book. He no longer lives in the children's section of the library but has been returned to his original owner, Emily, who, with her two grandchildren Ella and Peter and their friend Stephen, has discovered that Boko can talk, and he tells them of his adventures. Emily has made a big red tote with a clear window so that Boko and his two book friends Sylvie and Big Book can go with them to visit a friend of Emily's who has a farm and where they intend to have a picnic. Previously, the books have always been in backpacks or suitcases and have seen very little, but this time they are excited as they can see where they are going and have a real adventure when a goat runs off with the bag while Gran and the children are enjoying their lunch They have fun visiting all the animals, and Sylvie names a calf.

Boko Breaks the Rules! (Paperback): Chris Young Boko Breaks the Rules! (Paperback)
Chris Young
R429 Discovery Miles 4 290 Ships in 7 - 11 working days

Being a true lover, I was inspired to write a story of Boko after observing the way in which people in waiting rooms, airports, and trains unwittingly mistreat their magazines and particularly books. During Boko's travels, he experiences being "hurt" many times, and by weaving these things into his story, I hope that readers will be reminded to value and respects their books throughout their lives.

Modernist Cuisine - El Arte y La Ciencia de la Cocina (English, Spanish, Hardcover): Nathan Myhrvold, Chris Young, Maxime Bilet Modernist Cuisine - El Arte y La Ciencia de la Cocina (English, Spanish, Hardcover)
Nathan Myhrvold, Chris Young, Maxime Bilet
R16,020 R14,689 Discovery Miles 146 890 Save R1,331 (8%) Out of stock

Tecnicas rompedoras utilizadas por los mejores chefs del mundo"El libro mas importante en las artes culinarias desde Escoffier."
--Tim Zagat
Una revolucion esta en marcha en el arte de la cocina. Al igual que el impresionismo frances rompio con siglos de tradicion artistica, en los ultimos anos la cocina modernista ha franqueado los limites de las artes culinarias. Tomando prestadas tecnicas de laboratorio, los chefs de santuarios gastronomicos mundialmente reconocidos, como elBulli, The Fat Duck, Alinea y wd 50, han abierto sus cocinas a la ciencia y a la innovacion tecnologica incorporando estos campos de conocimiento al genio creativo de la elaboracion de alimentos.
En "Modernist Cuisine: El arte y la ciencia de la cocina," Nathan Myhrvold, Chris Young y Maxime Bilet --cientificos, creadores y reconocidos cocineros-- revelan a lo largo de estos seis volumenes, de 2.440 paginas en total, unas tecnicas culinarias que se inspiran en la ciencia y van de lo insospechado a lo sublime. Las 20 personas que componen el equipo de The Cooking Lab han conseguido nuevos y asombrosos sabores y texturas con utensilios como el bano Maria, los homogeneizadores y las centrifugas e ingredientes como los hidrocoloides, los emulsionantes y las enzimas. "Modernist Cuisine" es una obra destinada a reinventar la cocina.
Como se hace una tortilla ligera y tierna por fuera pero sabrosa y cremosa por dentro? O patatas fritas esponjosas por dentro y crujientes por fuera? Imaginese poder envolver un mejillon con una esfera de gelatina de su propio jugo, dulce y salado a la vez. O preparar una mantequilla solo a base de pistachos, fina y homogenea. "Modernist Cuisine" explica todas estas tecnicas y le guia paso a paso con ilustraciones. La ciencia y la tecnologia de la gastronomia cobran vida en miles de fotografias y diagramas originales. Las tecnicas fotograficas mas novedosas e impresionantes permiten al lector introducirse en los alimentos para ver toda la cocina en accion, desde las fibras microscopicas de un trozo de carne hasta la seccion transversal de una barbacoa Weber. La experiencia de comer y cocinar bajo una perspectiva completamente nueva.
Una muestra de lo que va a descubrir:
Por que sumergir los alimentos en agua helada no detiene el proceso de coccionCuando cocer en agua es mas rapido que al vaporPor que subir la parrilla no reduce el calorPor que el horneado es principalmente un proceso de secadoPor que los alimentos fritos se doran mejor y saben mas si el aceite se ha utilizado previamenteComo pueden las modernas tecnicas de cocina conseguir resultados perfectos sin el tiempo exacto o la buena suerte que requieren los metodos tradicionales
Incluye aspectos cruciales como:
Los sorprendentes principios cientificos que encierran los metodos tradicionales de preparacion de los alimentos, como asar, ahumar y saltearLa guia mas completa publicada hasta la fecha sobre la cocina al vacio, con las mejores opciones para banos Maria, materiales de envasado y equipos de sellado, estrategias de coccion y consejos para solucionar problemasMas de 250 paginas sobre carnes, pescados y marisco y 130 paginas sobre frutas, verduras y cereales, incluidas cientos de recetas parametricas y tecnicas paso a pasoExtensos capitulos que explican como obtener conseguir resultados increibles utilizando modernos espesantes, geles, emulsiones y espumas, incluidas recetas de muestra y muchas formulasMas de 300 paginas de nuevas recetas con presentaciones listas para servirse en restaurantes de alta cocina, ademas de recetas adaptadas de grandes chefs como Grant Achatz, Ferran Adria, Heston Blumenthal, David Chang, Wylie Dufresne y David Kinch, entre otros
Volumen 1: Historia y fundamentos
Volumen 2: Tecnicas y equipamiento
Volumen 3: Animales y plantas
Volumen 4: Ingredientes y preparaciones
Volumen 5: Recetas listas para servir
Volumen 6: Manual de cocina, impreso en papel resistente al agua, con recetas de ejemplo y exhaustivas tablas de referencia

Modernist Cuisine: The Art and Science of Cooking (Chinese Edition) (Chinese, Hardcover): Nathan Myhrvold, Chris Young, Maxime... Modernist Cuisine: The Art and Science of Cooking (Chinese Edition) (Chinese, Hardcover)
Nathan Myhrvold, Chris Young, Maxime Bilet
R18,295 Discovery Miles 182 950 Out of stock
Garden Design (Hardcover): Chris Young Garden Design (Hardcover)
Chris Young
R1,199 R943 Discovery Miles 9 430 Save R256 (21%) Out of stock

From the publisher of category-killer garden books including encyclopedias on gardening, perennials, plants and garden plans, here is the only book you will ever need to design your own garden, whether small or large. For beginners or experts and whatever the size of the garden, this reference shows the techniques step by step for tackling every aspect of garden design from planning and planting to simple construction projects.

Modernist Cuisine French Edition (French, Hardcover): Nathan Myhrvold, Chris Young, Maxime Bilet Modernist Cuisine French Edition (French, Hardcover)
Nathan Myhrvold, Chris Young, Maxime Bilet
R17,864 Discovery Miles 178 640 Out of stock

La revolution de l'art culinaire est en marche. Tout comme les impressionnistes ont bouleverse des siecles de tradition, la cuisine moderniste est aujourd'hui en train de repousser les limites des arts culinaires. Des chefs novateurs dans des restaurants de reputation internationale comme elBulli, The Fat Duck, Alinea et wd 50 s'inspirent des techniques des laboratoires de recherche pour integrer dans leur pratique les avancees de la science gastronomique et les derniers progres de la technologie culinaire. Avec Modernist Cuisine: Art et science culinaire, un ouvrage de 2440 pages en six volumes, Nathan Myhrvold, Chris Young et Maxime Bilet -- scientifiques, inventeurs et cuisiniers accomplis -- vous livrent un ensemble de techniques d'inspiration scientifique pour preparer des plats confinant au sublime. En recourant a l'utilisation de bains-marie, d'homogeneiseurs, de centrifugeuses ou encore d'ingredients comme les hydrocolloides, les emulsifiants et les enzymes, ces auteurs et leur equipe d'une vingtaine de collaborateurs du Cooking Lab sont parvenus a creer des saveurs et des textures nouvelles. Avec Modernist Cuisine, la cuisine se reinvente. Comment faire une omelette legere et tendre a l'exterieur, riche et cremeuse a l'interieur? Ou des frites mousseuses au-dedans mais entourees d'une croute croustillante et delicate et qui ne ramollit pas? Comment inclure une moule au coeur d'une sphere gelifiee obtenue a partir de son jus doux et saumatre? Ou realiser un beurre soyeux et onctueux uniquement a partir de pistaches? Modernist Cuisine vous livre le secret de toutes ces techniques et vous guide au travers d'explications illustrees pas a pas. Grace a des milliers de photographies et de nombreux schemas, la science et la technologie des arts culinaires prennent veritablement vie. Par de nouveaux procedes photographiques etonnants, le lecteur est plonge au coeur meme de la nourriture: depuis les fibres de viande microscopiques jusqu'au gril Weber vu tout entier en coupe, vous suivrez la cuisine dans tous ses etats. Passez quelque temps en compagnie de ce livre, et votre regard sur la cuisine en sera a jamais modifie! Vous saurez ainsi: - pourquoi plonger des aliments dans de l'eau glacee ne stoppe pas leur cuisson; - a quel moment la cuisson a l'eau bouillante est plus rapide qu'a la vapeur; - pourquoi remonter la grille du barbecue ne fait pas baisser la temperature; - pourquoi la boulangerie est essentiellement une affaire de sechage; - pourquoi les aliments dorent mieux et sont meilleurs frits dans de la vieille huile; - comment les techniques de la cuisine moderne donnent des resultats parfaits sans le minutage precis ou le coup de chance des methodes traditionnelles. Avec cet ouvrage exceptionnel, vous decouvrirez: - des phenomenes scientifiques etonnants, qui sous-tendent les methodes traditionnelles de preparation comme la cuisson au gril, le fumage et les sautes; - le guide le plus complet a ce jour sur la cuisine sous vide, indiquant les meilleurs choix pour les bains-marie, les emballages et les appareils a sceller; les strategies de cuisine; les conseils en cas de probleme; - des centaines de recettes parametriques et de techniques en pas a pas pour preparer la viande et les produits de la mer (plus de 250 pages), ainsi que les fruits, les legumes et les cereales (130 pages); - des chapitres detailles pour obtenir des resultats surprenants grace a l'emploi de liants, de gelees, d'emulsions et de mousses, completes de recettes et de formules pratiques; - plus de 300 pages de recettes a l'assiette inedites adaptees aux grands restaurants, ainsi que d'autres inspirees de grands chefs comme Grant Achatz, Ferran Adria, David Chang, Heston Blumenthal, Wylie Dufresne, David Kinch et bien d'autres. Volume 1: Histoire & Fondamentaux Volume 2: Techniques & Equipement Volume 3: Animaux & Vegetaux Volume 4: Ingredients & Preparations Volume 5: Recettes a l'assiette Volume 6: Manuel du chef accompagne de recettes modeles et d'un index exhaustif, imprime sur un papier resistant a l'eau.

Modernist Cuisine (German) (Hardcover): Nathan Myhrvold, Chris Young, Maxime Bilet Modernist Cuisine (German) (Hardcover)
Nathan Myhrvold, Chris Young, Maxime Bilet
R16,328 Discovery Miles 163 280 Out of stock

Die Revolution der Kochkunst

Die innovativen Techniken der besten Koche der Welt
"Das wichtigste Werk der Kochkunst seit Escoffier." -Tim Zagat

Die Revolution der Kochkunst hat begonnen. Genauso wie die franzosischen
Impressionisten jahrhundertealte Traditionen auf den Kopf stellten, sprengt
die Molekularkuche seit einigen Jahren die Grenzen der kulinarischen Welt.
Experimentierfreudige Kuchenchefs weltbekannter Restaurants wie elBulli,
The Fat Duck, Alinea und wd 50 ubernehmen aus Forschungslaboren vollig
neuartige Verfahren und bereichern ihre Kreationen durch neueste
wissenschaftliche Erkenntnisse und Entwicklungen in der Kochtechnik.
Mit Modernist Cuisine: Die Revolution der Kochkunst schufen Nathan
Myhrvold, Chris Young und Maxime Bilet - allesamt Forscher, Erfinder und
Meister des Kuchenfachs - ein sechsbandiges, 2440 Seiten starkes
Kompendium mit wissenschaftlich inspirierten Zubereitungsmethoden, die
uberirdisch bis sublim anmuten. Mit Utensilien wie Wasserbad,
Homogenisator, Zentrifuge und Zutaten wie Hydrokolloiden, Emulgatoren
und Enzymen gestalten die Autoren und ihr 20-kopfiges Team von The
Cooking Lab verbluffend neue Aromen und Texturen. Ihre Modernist Cuisine
erfindet das Kochen neu.

Wie macht man ein Omelett auen leicht und zart und innen uppig und
cremig? Oder auen wunderbar knusprige und innen luftig leichte Pommes
frites, die kross bleiben? Stellen Sie sich vor, Sie umschlieen eine Muschel
mit einer Gelkugel aus ihrem suen und zugleich salzigen Saft. Oder Ihnen
gelingt eine zartschmelzende Pistazienbutter allein aus den Fruchtkernen.
Modernist Cuisine erklart Ihnen die Grundlagen dieser Techniken und fuhrt
Sie mit ausfuhrlich bebilderten Anleitungen durch die einzelnen
Arbeitsschritte. Tausende von Fotos und Grafiken veranschaulichen die
wissenschaftlichen und technologischen Aspekte der Kochkunst, und
spektakulare neue Fototechniken gewahren dem Leser buchstablich Einblicke
in die Lebensmittel: Der Garprozess wird in Bildern dargestellt - von
Mikroskopaufnahmen der Fleischfasern bis zum Querschnitt eines ganzen
Weber-Grills. Nach der ausfuhrlichen Lekture dieses Buches werden Sie das
Kochen und Essen in neuem Licht betrachten.

Sie erfahren,
* warum der Garprozess nicht aufhort, wenn Sie Lebensmittel mit Eiswasser
abschrecken,
* wann Kochen schneller geht als Dampfen,
* warum die Hitze nicht reduziert wird, wenn der Grillrost hoher gesetzt
wird,
* warum Backen in erster Linie ein Trocknungsprozess ist,
* warum frittierte Lebensmittel besser braunen und schmecken, wenn man
sie in alterem ol ausbackt,
* wie man mit modernen Kochtechniken optimale Ergebnisse erzielen kann
und dabei auch ohne perfektes Timing und das Quantchen Gluck auskommt
- Faktoren, die bei traditionellen Methoden so entscheidend sein konnen.

Die vielseitigen Beitrage bieten
* Einblicke in die erstaunlichen wissenschaftlichen Grundlagen traditioneller
Zubereitungsmethoden wie Grillen, Rauchern und Braten,
* einen einzigartigen Leitfaden zum Sous-vide-Garen mit Empfehlungen
rund um Wasserbader, Verpackungsmaterialien, Vakuumiergerate und
Garmethoden sowie Tipps zur Soforthilfe bei kleinen Pannen,
* Hunderte detaillierte Rezepte und Schritt-fur-Schritt-Anleitungen zur
Zubereitung von Fleisch, Fisch und Meeresfruchten (mehr als 250 Seiten)
sowie Obst, Gemuse und Getreide (130 Seiten),
* ausfuhrliche Darstellungen uber den wirkungsvollen Einsatz von modernen
Verdickungsmitteln, Gelen, Emulsionen und Schaumen mit Beispielrezepten
und Formeln sowie
* mehr als 300 Seiten mit neuen Rezepten, die sich als Hauptgerichte fur die
Spitzengastronomie eignen, sowie zahlreichen weiteren Rezepten, die von
Meisterkochen wie Grant Achatz, Ferran Adria, Heston Blumenthal, David
Chang, Wylie Dufresne, David Kinch und vielen anderen entwickelt wurden.

Band 1: Geschichte & Grundlagen
Band 2: Techniken & Ausstattung
Band 3: Tiere & Pflanzen
Band 4: Zutaten & Zubereitungen
Band 5: Chefgerichte
Band 6: Rezepthandbuch mit Beispielrezepten und ausfuhrlichen
Referenztabellen, gedruckt auf abwaschbarem Papier

Various Artists - Girl With A Pearl Earring - Original Motion Picture Sountrdack (CD, Imported): Alexandre Desplat, The Pro... Various Artists - Girl With A Pearl Earring - Original Motion Picture Sountrdack (CD, Imported)
Alexandre Desplat, The Pro Arte Orchestra Of London, Michael Davis, Roger Garland, Caroline Dale, …
R313 Discovery Miles 3 130 Out of stock

Girl With A Pearl Earring

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