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The world's best spicy food : where to find it & how to make it
The follow up to the successful The World's Best Street Food, this title presents 100 spicy dishes with historical and cultural information, as well as instructions on how to make it at home. Smart and evocative photography illustrate every dish.
Book
Volatile Flavor Improvement and Spoilage Microorganism Inhibition in Low-Salt Fish Sauce by Salt-Tolerant IBacillus subtilis/I
Use of low-salt fish sauce (Yulu) is limited due to its perishable property and rapid loss of unique flavor. In this study, a salt-tolerant strain, Bacillus subtilis B-2, with high protease production was used as a microbial starter for low-salt Yulu fermentation. A total of 133 volatile compounds were detected through HS-SPME-GC-MS. Most aldehydes, alcohols, ketones, furans, and hydrocarbons reached their maximum at 15 d, while most esters, aromatic compounds, acids, nitrogen compounds, and sulfur compounds peaked at 45 d. The 16S rRNA gene high-throughput sequencing showed that Bacillus remained in high abundance during fermentation, reaching 93.63% at 45 d. The characteristic volatile flavor was obviously improved while the microbial contamination was significantly reduced in low-salt Yulu fermented with B. subtilis, compared with those without a microbial starter. The correlation network map suggested that the significant decrease in Pseudomonas, Achromobacter, Stenotrophomonas, Cyanobium, Rhodococcus, Brucella, Tetragenococcus, and Chloroplast contributed most to the decreasing richness and evenness of the microbial community, while Bacillus was the only genus playing a key role in the inhibition of spoilage microorganisms and improvement of volatile flavor after B. subtilis addition. This study suggests the potential use of salt-tolerant B. subtilis as a special starter for industrial Yulu fermentation in the future.
Journal Article
The spice diet : use powerhouse flavor to fight cravings and win the weight-loss battle
\"Celebrity chef Judson Todd Allen presents the diet that helped him lose 160 pounds, featuring 60 guilt-free recipes packed with powerhouse flavor created especially for THE SPICE DIET. When Steve Harvey wanted to get camera-ready before his hit television show launched, he turned to Chef Judson Todd Allen to help him. While enjoying the flavorful food Chef Judson prepared, Steve Harvey lost 30 pounds and has kept them off. Chef Judson's diet plan is heaven for food lovers. Using the principles of food science, he offers a way to eat that feels indulgent as it satisfies food cravings and reduces appetite. His program will not only help readers break their addiction to unhealthy foods without feeling deprived but will also inspire them to get into the kitchen to prepare irresistable, healthy meals. THE SPICE DIET provides a full weight-loss program that includes meal plans, creative spice blends, easy-to-prepare recipes, and a heaping helping of motivation\"-- Provided by publisher.
Book
The banh mi handbook : recipes for crazy-delicious Vietnamese sandwiches
\"A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations. The Banh Mi Handbook opens a new realm of flavor for cooks who are tired of the same old sandwiches. Who can resist the addictive combination of crisp baguette, succulent fillings (such as grilled pork, roast chicken, or \"the special,\" which is loaded with garlicky pork liver pأ¢te and thin slices of Vietnamese cold-cuts) and toppings (like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs)? Banh mi are the epitome of delicious street food, and their popularity has skyrocketed in the US in recent years. Respected food writer Andrea Nguyen's simple recipes for proteins, condiments, pickles, and more are a great introduction for those looking to venture into Vietnamese cuisine but who are intimidated by complicated recipes\"-- Provided by publisher.
Book
Tahini and turmeric : 101 Middle Eastern classics - made irresistibly vegan
\"Cofounders of MayIHaveThatRecipe.com share 101 inventive vegan Middle Eastern recipes. Add a dash of Spain, a chunk of Lebanon, a splash of Israel, and a hint of America. Blend until smooth and voila! You may end up with a well-mixed identity crisis, but happily you'll get Vicky Cohen and Ruth Fox, amazingly creative and food-mad sisters raised in Barcelona by Syrian-Lebanese Jewish parents. Since moving to the United States about twenty years ago, they have successfully married comforting Middle Eastern flavors with new healthy ingredients. Their site Mayihavethatrecipe.com features their award-winning recipes, gorgeous food photography, and receives over 110,000 page views a month. In their debut cookbook, Cohen and Fox interpret 101 Middle Eastern dishes in an irresistible--and easy--collection of vegan recipes, creating tempting, healthy dishes that take readers and eaters beyond the conventional and recognizable Middle Eastern staples of baba ghanoush and baklava. Instead, they offer modern, lighter dishes bursting with flavor. Covering breakfast, lunch, dinner, and everything in between--and complete with tips on cooking staples and an introduction to some newer ingredients to keep in your pantry--these recipes are perfect for the health-conscious cook who loves the flavors of the Middle East. Written by experienced recipe developers and bloggers, the recipes are free of time-consuming or complicated techniques and are meant to be served on busy weeknights and during casual gatherings with friends. With simple tricks, like substituting spring roll wrappers or pita bread for from-scratch dough, they've made it easy to prepare delicious, exotic food without an all-day affair in the kitchen\"-- Provided by publisher.
Book