Easy Kosher Cooking or How Baking Works

Easy Kosher Cooking

Author: Rosalyn F Maness

While observing the Jewish dietary laws may be difficult, kosher cooking does not have to be complicated. Easy Kosher Cooking includes more than 300 delicious, healthful recipes that can be prepared quickly and simply using readily available and inexpensive ingredients. The main focus of this cookbook is on preparing everyday meals to please a hungry family without a great deal of fuss. Recipes include such favorites as pizza, barbecued chicken, meat loaf, spaghetti, macaroni and cheese, nachos, blueberry muffins, brownies, baked salmon, beef stew, Sloppy Joes, teriyaki chicken, pasta salad, vegetable soup, rice pilaf, and many more. Instructions are uncomplicated, with no fancy sauces and many shortcuts and one-dish meals. This kosher cookbook also includes international cuisine such as frijoles, curried lentil soup, adobo chicken, moussaka, hummus, and Irish soda bread. Traditional Jewish dishes are also featured: cholent, tzimmes, chicken soup with matzo balls, hamantaschen, challah, kugels, and potato latkes. Recipes are clearly marked as meat, dairy, or pareve, and there are two full chapters devoted to cooking for Passover. A special section explains how to prepare a wide variety of fresh vegetables, from artichokes to zucchini. Jewish holiday menu suggestions and ideas for entertaining guests are also included.

See also: Uma Introdução para Asseguramento da qualidade em Cuidado de Saúde

How Baking Works: Exploring the Fundamentals of Baking Science

Author: Paula I Figoni

Underlying the artistic considerations involved in baking is science, and no other text offers as in-depth coverage of the "whys" of baking as How Baking Works, Second Edition. By helping bakers and pastry chefs better understand the major ingredient groups and reactions ingredients undergo during basic baking techniques, this insightful book is an essential key to mastering skills, effectively adapting to today's quickly evolving trends, and understanding a wide array of ingredients from different cultures.

In a clear, easy-to-understand format, How Baking Works explains how sweeteners, fats, leavening agents, and other ingredients work, as well as how to apply scientific knowledge to answer such questions as: By doubling the sugar in a pound cake, how does that affect the appearance, flavor, and texture of the end product? Each chapter concludes with helpful review exercises and lab experiments, making this book an engaging learning tool.

Table of Contents:

	Preface
Ch. 1	Introduction to Baking	1
Ch. 2	Heat Transfer	15
Ch. 3	Overview of the Baking Process	27
Ch. 4	Sensory Properties of Food	45
Ch. 5	Wheat Flour	63
Ch. 6	Variety Grains and Flours	87
Ch. 7	Gluten	95
Ch. 8	Sugar and Other Sweeteners	115
Ch. 9	Thickening and Gelling Agents	147
Ch. 10	Fats, Oils, and Emulsifiers	171
Ch. 11	Eggs and Egg Products	197
Ch. 12	Milk and Milk Products	227
Ch. 13	Leavening Agents	247
Ch. 14	Natural and Artificial Flavorings	267
Ch. 15	Fruit and Fruit Products	281
Ch. 16	Nuts and Seeds	303
Ch. 17	Cocoa and Chocolate Products	313
	Bibliography	345
	Index	347