Title
Ingredient: Unveiling the Essential Elements of Food,Used
Delivery time: 8-12 business days (International)
An IACP AwardWinning Cookbook'Engaging and eminently useful. You cant turn more than two pages without discovering something new or being reminded of a concept that is the key to solving a kitchen problem youve been having. J. Kenji LopezAlt, managing culinary director of Serious Eats and author of The Food LabIn this entertaining, informative guide, one of the leading experts in culinary sciencea chef, consultant, and scientist who has worked with some of the biggest names in the industry, from Thomas Keller to Daniel Hummpaints a portrait of each of the fundamental building blocks of food, giving all cooks a way to visualize and respond to whats really happening in the pan.There are ingredients, and then there are Ingredients. An ingredient is a tomato, a tortilla, or some tarragon. An Ingredient (with a capital 'I') is a fundamental building block or recurring theme that works behind the scenes in everything we cook. There are millions of ingredients, but only eight Ingredients: Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat.Each Ingredient has its own personality, a set of things it does or doesnt do. Ever been blown away by a wonderfully fragrant dish? From soup and mashed potatoes to French toast and barbecue, lipids act like glue to stick aromas to your food. Is a batter too thin or sauce not clinging correctly? The best bets for thickening any liquid are carbs and proteins, which we can find anywhere from a bag of flour to a roasted garlic clove or a piece of braised meat. This book teaches you the personalities of the Ingredients, where to find them, and how to put them to work.Ingredient isnt a book of recipes, nor is it a definitive treatise on the science of the kitchen. Its an illustrated guide to visualizing and controlling foods invisible moving parts, regardless of your skill level or how you like to cook.Through this lively, engaging, and accessible guide, renowned culinary scientist Ali Bouzari shifts our focus from secret ingredients to the secrets of Ingredients.
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⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is the main focus of the book 'Ingredient: Unveiling the Essential Elements of Food'? A: The book focuses on understanding the fundamental building blocks of food, referred to as 'Ingredients', such as Water, Sugars, Carbs, Lipids, Proteins, Minerals, Gases, and Heat, and how they interact in cooking.
- Q: Who is the author of this cookbook? A: The author of 'Ingredient' is Ali Bouzari, a renowned culinary scientist and consultant.
- Q: Is this book suitable for beginner cooks? A: Yes, 'Ingredient' is designed to be accessible for cooks of all skill levels, providing insights into the science of cooking without being overly technical.
- Q: Does 'Ingredient' include recipes? A: No, 'Ingredient' is not a book of recipes, but rather an illustrated guide to understanding the science behind cooking and how to effectively use various Ingredients.
- Q: What is the binding type of the book? A: The book is available in hardcover binding, which offers durability and a premium feel.
- Q: How many pages does the book contain? A: The book contains a total of 272 pages.
- Q: When was 'Ingredient' published? A: The book was published on September 27, 2016.
- Q: What can I expect to learn from reading this book? A: Readers can expect to learn about the personalities of different Ingredients, how to visualize their roles in cooking, and practical tips for controlling food's components.
- Q: Is this book suitable for professional chefs? A: Yes, professional chefs may find 'Ingredient' useful for enhancing their understanding of culinary science and improving their cooking techniques.
- Q: What accolades has this cookbook received? A: The book is an IACP Award-Winning Cookbook, recognized for its engaging and informative content.