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The Patient Will See You Now: The Future of Medicine Is in Your Hands
by Eric TopolThe essential guide by one of America's leading doctors to how digital technology enables all of us to take charge of our health A trip to the doctor is almost a guarantee of misery. You'll make an appointment months in advance. You'll probably wait for several hours until you hear "the doctor will see you now"-but only for fifteen minutes! Then you'll wait even longer for lab tests, the results of which you'll likely never see, unless they indicate further (and more invasive) tests, most of which will probably prove unnecessary (much like physicals themselves). And your bill will be astronomical.In The Patient Will See You Now, Eric Topol, one of the nation's top physicians, shows why medicine does not have to be that way. Instead, you could use your smartphone to get rapid test results from one drop of blood, monitor your vital signs both day and night, and use an artificially intelligent algorithm to receive a diagnosis without having to see a doctor, all at a small fraction of the cost imposed by our modern healthcare system.The change is powered by what Topol calls medicine's "Gutenberg moment." Much as the printing press took learning out of the hands of a priestly class, the mobile internet is doing the same for medicine, giving us unprecedented control over our healthcare. With smartphones in hand, we are no longer beholden to an impersonal and paternalistic system in which "doctor knows best." Medicine has been digitized, Topol argues; now it will be democratized. Computers will replace physicians for many diagnostic tasks, citizen science will give rise to citizen medicine, and enormous data sets will give us new means to attack conditions that have long been incurable. Massive, open, online medicine, where diagnostics are done by Facebook-like comparisons of medical profiles, will enable real-time, real-world research on massive populations. There's no doubt the path forward will be complicated: the medical establishment will resist these changes, and digitized medicine inevitably raises serious issues surrounding privacy. Nevertheless, the result-better, cheaper, and more human health care-will be worth it.Provocative and engrossing, The Patient Will See You Now is essential reading for anyone who thinks they deserve better health care. That is, for all of us.
The Patient Will See You Now: The Future of Medicine Is in Your Hands
by Eric TopolThe essential guide by one of America's leading doctors to how digital technology enables all of us to take charge of our health A trip to the doctor is almost a guarantee of misery. You'll make an appointment months in advance. You'll probably wait for several hours until you hear "the doctor will see you now"-but only for fifteen minutes! Then you'll wait even longer for lab tests, the results of which you'll likely never see, unless they indicate further (and more invasive) tests, most of which will probably prove unnecessary (much like physicals themselves). And your bill will be astronomical. In The Patient Will See You Now, Eric Topol, one of the nation's top physicians, shows why medicine does not have to be that way. Instead, you could use your smartphone to get rapid test results from one drop of blood, monitor your vital signs both day and night, and use an artificially intelligent algorithm to receive a diagnosis without having to see a doctor, all at a small fraction of the cost imposed by our modern healthcare system. The change is powered by what Topol calls medicine's "Gutenberg moment." Much as the printing press took learning out of the hands of a priestly class, the mobile internet is doing the same for medicine, giving us unprecedented control over our healthcare. With smartphones in hand, we are no longer beholden to an impersonal and paternalistic system in which "doctor knows best." Medicine has been digitized, Topol argues; now it will be democratized. Computers will replace physicians for many diagnostic tasks, citizen science will give rise to citizen medicine, and enormous data sets will give us new means to attack conditions that have long been incurable. Massive, open, online medicine, where diagnostics are done by Facebook-like comparisons of medical profiles, will enable real-time, real-world research on massive populations. There's no doubt the path forward will be complicated: the medical establishment will resist these changes, and digitized medicine inevitably raises serious issues surrounding privacy. Nevertheless, the result-better, cheaper, and more human health care-will be worth it. Provocative and engrossing, The Patient Will See You Now is essential reading for anyone who thinks they deserve better health care. That is, for all of us.
Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat
by Marta ZaraskaA few years ago, Marta Zaraska's mother decided to go vegetarian after stumbling upon an article on the health risks of eating meat. Her resolve lasted about a fortnight before the juicy hams and the creamy pâtés began creeping back into her refrigerator. Prodded to explain her lapse, she replied, "I like meat, I eat it, end of story.”Many of us have had a similar experience. What makes us crave animal protein, and what makes it so hard to give up? And if all the studies are correct, and consuming meat is truly unhealthy for us, why didn't evolution turn us all into vegetarians in the first place?In Meathooked, Zaraska explores what she calls the "meat puzzle”: our love of meat, despite its harmful effects. Scientific journals overflow with reports of red meat raising the risk of certain cancers; each hamburger contributes as much to global warming as does driving a car 320 miles; and the horrors of industrial meat production are now well-known.None of these facts have prompted us to give up our hamburgers and steaks. On the contrary, meat consumption has only increased over the past decades. Taking the reader to India's unusual steakhouses, animal sacrifices at temples in Benin, and labs in Pennsylvania where meat is being grown in petri dishes, Zaraska examines the history and future of meat and meat-eating, showing that while our increasing consumption of meat can be attributed in part to the power of the meat industry and the policies of our governments, the main "hooks” that keep us addicted to meat are much older: genes and culture.An original and thought-provoking exploration of carnivorousness, Meathooked explains one of the most enduring features of human civilization-and why meat-eating will continue to shape our bodies and our world into the foreseeable future.
Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat
by Marta ZaraskaOne of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbequed, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn't't evolution turn us all into vegetarians in the first place? In Meathooked, science writer Marta Zaraska explores what she calls the "meat puzzle": our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India's unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the influence of the meat lobby, and from our genetic makeup to the traditions of our foremothers, she reveals the interplay of forces that keep us hooked on animal protein. A book for everyone from the diehard carnivore to the committed vegan, Meathooked illuminates one of the most enduring features of human civilization, ultimately shedding light on why meat-eating will continue to shape our bodies -- and our world -- into the foreseeable future.
The GL Diet For Dummies
by Nigel Denby Sue BaicIf you’re sick of no-carb diets, or just looking for a healthy eating plan, then the GL Diet is for you. No more calculations, no calorie-counting and no more cravings for carbs – as long as you stick to foods that are low in GL, you can stay healthy and lose weight without having to go without. The GL Diet For Dummies explains the science behind the plan, helps you to incorporate GL into your everyday life and gives readers 80 recipes to try.
Managing PCOS For Dummies
by Gaynor BussellDon't be held hostage by Polycystic Ovary Syndrome - with the right diet and effective exercise, you can minimise its impact on your day-to-day life and future wellbeing. Packed with realistic advice from a qualified nutritionist, this guide takes you through everything from picking which treatments to try - and which to avoid - to thriving with PCOS superfoods and finding resources and support to help you stay positive and maintain your focus
Savory Sweets: From Ingredients to Plated Desserts
by Amy FelderA new approach to flavor, ingredients, and techniques "From a simple idea, Amy Felder has practically conceived a new category of dessert ideation. And her instructional skills, honed in classroom kitchens, allow her to convey this knowledge in a clear, systematic, and inspirational fashion." --Peter Reinhart, author of The Bread Baker's Apprentice and The Whole Grain Revival: Mastering the Art of Whole Grain Breads Traditionally, pastry chefs have worked mainly with a sweet flavor palette, leaving savory tastes and techniques to their culinary colleagues. Today, fusion cuisine promises new blends of the savory and sweet. For pastry chefs, this means a new world of flavor opportunities--as well as the need to integrate them into dynamic dishes and cooking practice. The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful. Savory Sweets is divided into four parts: Vocabulary starts with a scientific explanation of taste, then establishes concepts of flavor and overall plate profile Culinary Skills looks at cooking methods other than baking and what they have to offer plated desserts; these techniques include sauce work and manipulation of texture Ingredients examines an assortment of vegetables, herbs, spices, dairy products, and dry pantry products with regard to flavor and partner flavors for each ingredient; plated dishes showcasing each ingredient are also provided Plated Desserts applies the information from the previous three sections in the form of eight specific desserts, each with its individual personality, plate and flavor profiles, theme, and integration of pastry and culinary practice; recipes for all of the plates' components are included Filled with helpful figures and brilliant color photographs, Savory Sweets offers advanced baking students a unique, sophisticated, and practical classroom text, while also providing professional chefs and culinary students with an organized and detailed approach to flavor.
Leadership Lessons From a Chef: Finding Time to Be Great
by Charles Carroll"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen." ?Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift. What Chef Carroll has to say is the real thing." ?Johnny Carrabba, founder, Carrabba's Restaurant A unique guide to leadership in the culinary arena, by a chef for chefs Leadership Lessons from a Chef is about creating excellence in the professional kitchen. Here the difference between good and great comes down to the details, and attention to these details comes from the right attitude reaching across all staff. A good culinary manager, according to author and award-winning Certified Executive Chef Charles Carroll, skillfully cultivates this attitude for success, and so leads the way toward kitchen excellence. Using stories and examples drawn from his many years' experience, Chef Carroll gives you a leader's tour through the working kitchen. Offering proven wisdom in plainspoken terms instead of abstract management theories, the practical tools and ideas found in this groundbreaking book can be used immediately to motivate and develop an effective team environment among kitchen staffs. Leadership Lessons from a Chef features: Chef Carroll's formula for managing kitchen staffs?SEF: Scheduling, Empowering, and Follow up?and how the formula works in practice Take-away boxes that reinforce key points Chapters that progress logically, helping you evaluate and refine your goals, develop a mission and principles, and implement these in a motivational and positive way Helpful forms for both greater efficiency and esprit de corps Inspiring quotations, as well as life and work tips from Chef Carroll Whether you're a student just starting your culinary education, or an executive chef seeking to take your operation to a whole new level of excellence, Leadership Lessons from a Chef is an indispensable resource for all stages of your culinary career.
Diabetes Cookbook For Canadians For Dummies
by Ian Blumer Cynthia PayneOver 100 delicious, easy-to-prepare recipes that will help any food lover manage and live with diabetes Over two million Canadians have diabetes--with 10 percent living with type 1 diabetes, and the remaining type 2. With recipes reflecting Canada's diverse, multicultural population, this unique cookbook contains over a hundred mouthwatering recipes for everything from tempting appetizers like feta bruschetta and toasted walnut hummus to entrees like tandoori chicken and glazed asian lamb. Desserts and satisfying snacks aren't off the menu, either--the book contains recipes for sour cream chocolate chip cake, fruit trifle, and chocolate zucchini muffins that will satisfy the sweetest tooth. Based on the latest recommendations from the Canadian Diabetes Association Includes a 16-page full-color insert of photos of the book's many tempting dishes Loaded with information for cooks with diabetes, the book also includes timesaving meal planning suggestions, shopping advice, and tips for plotting out a month of diverse and delicious menus. An essential companion volume to the bestselling Diabetes for Canadians For Dummies, this indispensable cookbook will help those with diabetes and their loved ones prepare and enjoy healthy, great-tasting food.
Hypoglycemia For Dummies
by Cheryl Chow James ChowHypoglycemia simply means “low blood-sugar,” but without concrete symptoms it’s very hard to diagnose. It is nevertheless a condition that should be watched over carefully. People react differently to low blood sugar as well as to the treatment they receive. Hypoglycemia for Dummies explores this fickle condition and shows you how to manage your blood sugar to feel better. This no-nonsense, plain-English guide lays out the facts you need to maintain a healthy body. It offers expert advice on identifying symptoms, changing lifestyles, and also extensive coverage on diet, exercise, alternative treatments, and the link between low blood sugar and diabetes. This expanded 2nd edition provides: A thorough explanation of hypoglycemia and how it affects your body Exercise routines that lead to a healthier lifestyle Diet suggestions on what to eat and how often A basis for choosing a doctor that’s right for you Vitamins and supplements that treat your symptoms Ways to manage hypoglycemia in the workplace An explanation of how hypoglycemia affects family and friends Methods to de-stress yourself Complete with tips on helping other hypoglycemics and myth-debunking facts about the disease, Hypoglycemia for Dummies is the fast and simple way to learn and treat the condition, with the help of the most up-to-date medical information available. Escape the blood sugar blues and starting feeling better in no time!
Fundamentals of Menu Planning
by Bradley J. Ware Paul J. McVety Claudette Lévesque WareFundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design. With updated nutrition and menu planning information, an expanded collection of sample menus, new appendices and resources, numerous forms, tables, and worksheets, and more practice problems, this guide is key to the success of the overall foodservice enterprise.
Whiskey and Spirits For Dummies
by Perry LuntzWould you like to better appreciate fine distilled spirits? Whiskey & Spirits For Dummies is your complete guide to selecting and enjoying this family of noble beverages, flavor by flavor. From whiskey, rum, and brandy to vodka, gin, and cordials, this handy reference traces the history of distilled spirits, explains how they are made, and shows you how to evaluate, serve, and savor them. Ever wonder why the Irish spell it “whiskey” and the Scottish “whisky”? This friendly book tells you as it reveals where the first whiskeys — or “dark” spirits — originated and how they came to the United States. It also explores the origins of clear spirits and the different varieties of each. You’ll compare American and European vodkas, see how to make the new and improved all-purpose Martini, and follow the spread of flavored rums across the globe. A slew of sidebars give you fascinating tidbits of information about these spirits. You’ll also discover how to: Become a sophisticated taster Shop for the best spirits Select the right mixers Use spirits in cooking Make ten classic cocktails Choose and taste cordials and liqueurs Know the nutrients in one serving of each type of distilled spirit Present spirits to guests Set up tasting events at home This thorough guide also features recipes for cooking with spirits, offering menu choices such as entrees, vegetables, and desserts that all include at least one type of spirit. Complete with an appendix of craft distillers across the United States, Whiskey & Spirits For Dummies will give you the knowledge and hands-on guidance you need to become a connoisseur of such greats as fine Scotch, Bourbon, and Cognac in no time!
International Cuisine
by The International Culinary Schools at The Art InstitutesThe Best Tool for Learning About the Diversity of Cuisine from Around the World Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global. With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles. International Cuisine features: A total of 415 authentic recipes, representing all countries and regions discussed Recipes formulated for current practices and available ingredients, including step-by-step instructions Beautiful color photographs illustrating finished dishes An emphasis on sustainability and how locally grown foods enhance cuisines Coverage of history, geography, and people alongside recipes and cooking techniques Detailed ingredients lists and culinary glossaries for each country or region discussed Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines. The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years. Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.
Functional Foods and Nutraceuticals in Cancer Prevention
by Ronald Ross WatsonCancer is a leading cause of death among adults but research shows that the chances of developing cancer can be reduced by lifestyle changes. Increasing numbers of people use dietary vegetables, medicinal herbs, and plant extracts to prevent or treat cancer. Their availability as "over the counter" supplements has contributed to an explosion in the use of herbal extracts and related compounds for health enhancement. This vital resource brings together the worlds leading experts’ research, their conclusions and recommendations on functional foods and nutraceuticals in the prevention and treatment of cancer. Research professionals, academics, hospital-based dietitians, nutritionists, oncology physicians, cancer researchers, marketers and food and drug officials are just a few of the key people who need this book.
BBQ Sauces, Rubs and Marinades For Dummies
by Traci CumbayThink only master chefs can create the savory, succulent barbecue masterpieces you love to eat? Nonsense! BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember. Featuring 100 bold new recipes, along with lots of savvy tips for spicing up your backyard barbecue, this get-the-flavor guide a healthy dose of barbecue passion as it delivers practical advice and great recipes from some of America's best competition barbecue cooks. You get formulas for spicing up chicken, beef, pork, and even seafood, plus plenty of suggestions on equipment, side dishes, and much more. Discover how to: Choose the right types of meat Build a BBQ tool set Craft your own sauces Smoke and grill like a pro Marinate like a master Choose the perfect time to add sauce Rub your meat the right way Whip up fantastic sides Add flavor with the right fuel Plan hours (and hours) ahead Cook low and slow for the best results Avoid flavoring pitfalls Turn BBQ leftovers into ambrosia Complete with helpful lists of dos and don’ts, as well as major barbecue events and associations, BBQ Sauces, Rubs & Marinades For Dummies is the secret ingredient that will have your family, friends, and neighborhoods begging for more.
Homebrewing For Dummies
by Marty NachelWant to become your own brewmeister? Homebrewing For Dummies, 2nd Edition, gives you easy-to-follow, step-by-step instructions for everything from making your first “kit” beer to brewing an entire batch from scratch. Before you know it, you’ll be boiling, bottling, storing, pouring, and kegging your own frothy, delicious suds. This friendly, hands-on guide walks you through each step in the brewing process at the beginning, intermediate, and advanced levels. It fills you in on all the homebrewing basics with a comprehensive equipment list; instructions on keeping your hardware clean and sanitized; and loving descriptions of the essential beer ingredients, their roles in the brewing process, and how to select the best ingredients for you beer. You’ll also find out about additional ingredients and additives you can use to give your homebrew distinctive flavors, textures, and aromas. Discover how to: Set up your home brewery Select the best ingredients and flavorings Create your own lager, ale, and specialty beers Try your hand at cider, and even meade Brew gluten-free beer Package your beer in bottles and kegs Evaluate your beer and troubleshoot problems Take part in homebrewing competitions Become an eco-friendly brewer Homebrewing For Dummies, 2nd Edition is fully updated with the latest brewing techniques and technologies and features more than 100 winning recipes that will have your friends and neighbors singing your praises and coming back for more.
Eggs and Health Promotion
by Ronald Ross WatsonEggs and Health Promotion provides up-to-date research on the use of eggs in human health. This single, convenient reference deals with the role of eggs in diet, nutrition, and disease. The book also includes current scientific data on the use of eggs to produce and deliver drugs, nutrients, and immunotherapies in patients. Written by well-known and highly respected scientists, this book will be of interest to health practitioners and scientists; pharmacologists; and commercial egg producers. Dispelling misconceptions and covering significant recent advances in egg use, Eggs and Health Promotion makes an important contribution to the literature on the role of eggs in human health, nutrition, and disease treatment and prevention. Key chapters include the health implications and benefits of egg consumption, production of antibodies in eggs for medical use, veterinary drug residues, egg safety, and egg and health myths and misconceptions.
Eating Disorders For Dummies
by Susan SchulherrDo you think that you or someone you love may suffer from and eating disorder? Eating Disorders For Dummies gives you the straight facts you need to make sense of what’s happening inside you and offers a simple step-by-step procedure for developing a safe and health plan for recovery. This practical, reassuring, and gentle guide explains anorexia, bulimia, and binge eating disorder in plain English, as well as other disorders such as bigorexia and compulsive exercising. Informative checklists help you determine whether you are suffering form an eating disorder and, if so, what impact the disorder is having or may soon have on your health. You’ll also get plenty of help in finding the right therapist, evaluating the latest treatments, and learning how to support recovery on a day-by-day basis. Discover how to: Identify eating disorder warning signs Set yourself on a sound and successful path to recovery Recognize companion disorders and addictions Handle anxiety and emotional eating Survive setbacks Approach someone about getting treatment Treat eating disorders in men, children, and the elderly Help a sibling, friend, or partner with and eating disorder Benefit from recovery in ways you never imagined Complete with helpful lists of recovery dos and don’ts, Eating Disorders For Dummies is an immensely important resource for anyone who wants to recover — or help a loved one recover — from one of these disabling conditions and regain a healthy and energetic life.
Professional Cake Decorating
by Toba M. GarrettThe comprehensive guide to amazing cake decoration—now fully updated Professional Cake Decorating is a must-have resource for professional and aspiring cake artists, baking and pastry students, and cake decorating hobbyists, drawing on years of experience from master cake designer and IACP Award nominee Toba Garrett. This Second Edition has been completely revamped with gorgeous new photography and a fresh new design. The New Skills have been re-organized into a user-friendly, step-by-step format, and line art and photos throughout the book provide a visual reference for each new technique. The book begins with an introductory chapter on all the fundamentals of the cake designer's art, from covering a cake board to assembling and icing a layered cake to stacking cake tiers with pillars or columns. Subsequent chapters cover decorating techniques including Basic, Intermediate, and Advanced Piping Skills, The Art of Writing and Painting, Royal Icing Design Skills, Hand Modeling Skills, Pastillage Construction, Gumpaste Flowers, and much more. A chapter on Miniature Cakes and Decorated Cookies includes techniques for making petit fours and other small treats, while the Cake and Confectionery Gallery provides inspiration for decorators with nearly 20 full-page photos of breathtaking cakes and information on the techniques needed to complete each one. Garrett also includes recipes for cakes, fillings, icings, cookies, and more, as well as an appendix of templates to help decorators replicate the designs shown in the book.
Wedding Cake Art and Design: A Professional Approach
by Toba M. GarrettA comprehensive, inspiring guide to the art, craft, and business of wedding cake design Combining inspirational cake designs, step-by-step decorating instruction, and advice on the fundamentals of running a successful cake business in a competitive market, Wedding Cake Art and Design is an invaluable guide for industry professionals and students. Master cake decorator Toba Garrett includes stunning designs for cakes inspired by textiles, seasons, fashion colors, flowers, and much more, and gives decorators the tools to translate their own clients' ideas into creative new designs. • Decorating techniques ranging from simple to advanced are explained in a clear, fully-illustrated, step-by-step format • Sample scenarios included throughout the book show readers how to handle a client consultation and how to create appropriate cakes for every client's budget, theme, and creative needs • Nearly 200 beautiful full-color photographs showcase finished cakes and illustrate key decorating techniques, while full-color illustrations provide insight into the professional decorator's creative process • Author Toba Garrett is one of the country's foremost artists in the field of cake decorating and the founder of the Institute for Culinary Education’s Department of Cake Decorating and Design, where she now serves as master chef–instructor and where she has trained some of the top cake artists in the world A must-have for professional cake decorators, baking and pastry students, and even advanced cake decorating hobbyists, Wedding Cake Art and Design is the only resource a decorator needs to design, plan, and execute picture-perfect wedding cakes for every client, every time.
How Baking Works: Exploring the Fundamentals of Baking Science
by Paula I. FigoniAn up-to-date, comprehensive guide to understanding and applying food science to the bakeshop. The essence of baking is chemistry, and anyone who wants to be a master pastry chef must understand the principles and science that make baking work. This book explains the whys and hows of every chemical reaction, essential ingredient, and technique, revealing the complex mysteries of bread loaves, pastries, and everything in between. Among other additions, How Baking Works, Third Edition includes an all-new chapter on baking for health and wellness, with detailed information on using whole grains, allergy-free baking, and reducing salt, sugar, and fat in a variety of baked goods. This detailed and informative guide features: An introduction to the major ingredient groups, including sweeteners, fats, milk, and leavening agents, and how each affects finished baked goods Practical exercises and experiments that vividly illustrate how different ingredients function Photographs and illustrations that show the science of baking at work End-of-chapter discussion and review questions that reinforce key concepts and test learning For both practicing and future bakers and pastry chefs, How Baking Works, Third Edition offers an unrivaled hands-on learning experience.
The Art of the Chocolatier: From Classic Confections to Sensational Showpieces
by Lucy Schaeffer Ewald Notter Joe BrooksA must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece Beautiful full-color photos throughout provide inspiration for chocolate décor and showpiece design, while clear how-to photos illustrate key techniques The Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.
The Art of the Confectioner: Sugarwork and Pastillage
by Lucy Schaeffer Ewald Notter Joe BrooksA gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.
Grilling For Dummies
by John Mariani Marie RamaGrilling For Dummies, 2nd Edition provides readers with the how-to and what-to cook information they need to make their grilling season hot. It also offers tips sure to benefit grillers of all levels, including basic information on equipment; grill setup and maintenance; new grilling techniques for meat, poultry, seafood, and vegetables; and new and updated grilling recipes.
Grilling For Dummies
by John Mariani Marie RamaGrilling For Dummies, 2nd Edition provides readers with the how-to and what-to cook information they need to make their grilling season hot. It also offers tips sure to benefit grillers of all levels, including basic information on equipment; grill setup and maintenance; new grilling techniques for meat, poultry, seafood, and vegetables; and new and updated grilling recipes.