THIS IS NOT A COOKBOOK! This food encyclopedia is the number one kitchen and cooking reference book in the United States and Canada and has sold over 3 million copies. The book contains thousands of food secrets from chefs and grandmothers worldwide; you don't want to cook or bake any food before looking inside to see what fact or tip may make the dish perfect. It took over 19 years to compile all the secrets in the Wizard of Food's encyclopedia, most of which will not be found in any other book. Why you need to know the age of an egg when baking Why you need to put wine corks in your beef stew The reason cottage cheese is stored upside down How to choose a steak by looking at the color of the fat How to de-gas beans Why you cook a turkey upside down Why you never put cold butter in a microwave How to fry foods without the foods absorbing a lot of fat How to preserve fresh herbs with your breath

Top chefs and grandmothers the world over have one thing in common: They keep their best cooking advice secret. That's why it took Dr. Myles H. Bader over 19 years to compile the many secrets he reveals in his bestselling Encyclopedia of Kitchen & Cooking Secrets. Dr. Bader, the "Wizard of Food," has been a guest on over 6,000 radio and television shows including The Oprah Winfrey Show. Breaking away from traditional cookbook models, this encyclopedia is an indispensible reference with tips not found in any other source. The Wizard of Food's Encyclopedia of Kitchen & Cooking Secrets offers a w.

Hundreds of weird and wonderful facts in this massive encyclopedia of food and drink oddities! A perfect gift for foodies and trivia fans alike! Food Weird-o-Pedia offers up hundreds of off-kilter bits of info about food that will make you rethink what you know about even those dishes you’ve been eating your whole life. Organized in sections such as “Between-Meal Tidbits: Curious Facts about Snacks” and “Spice Up Your Life: Unexpected morsels about condiments, sauces and spices,” each chapter offers an alphabetical encyclopedia of strange facts that will give you plenty to chew over whether reading from cover-to-cover or just flipping to a random page during a lunch break. Learn weird and obscure facts about fruits, vegetables, baked goods, meat, dairy, seafood, junk food, condiments, sauces, spices, beverages, desserts, and more, such as: Cherries may have killed the twelfth president of the United States. Why we call that vulgar sound we make by putting our tongue between our lips and blowing out a “raspberry." Enzymes on the inside of a banana peel actually encourage splinters to move toward the skin’s surface. Dark soy sauce contains ten times the antioxidants of red wine and contributed to a decrease in risk of cardiovascular disease. The most egg yolks ever found in a single egg is nine. Frank Sinatra was buried with a bottle of Jack Daniel’s whiskey. Hershey’s Kisses get their names from the smooching sound and motion the machine made when it popped the candy onto the conveyor belt. And many, many more! Every one of us has a deeply personal relationship to the food we eat, each as unique as we are. But there is also a lot that can surprise us about what we put in our body—unexpected facts about staple fruits and veggies, strange backstories to our favorite sweets, and ways of whipping up a familiar dish that are downright weird. These odd aspects of the food we eat are what this book is all about. Food Weird-o-Pedia is sure to provide plenty of fodder to impress friends and family over your next meal—whatever it is you’re eating.

Food magic.

A renowned chef and physician shares her secrets to a healthy life in this cookbook filled with healthy recipes that will fuel and energize your body and mind. "I like to think of a spicebox as the cook's equivalent of a doctor's bag--containing the essential tools to use in the art of cooking. Learning to use spices is the best way to add interest and vibrancy to simple home cooking."—from the Introduction In her first cookbook, chef and physician Linda Shiue puts the phrase "let food be thy medicine" to the test. With 175 vegetarian and pescatarian recipes curated from her own kitchen, Dr. Shiue takes you on a journey of vibrant, fresh flavors through a range of spices from amchar masala to za'atar. With a comprehensive "Healthy Cooking 101" chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen.

The Chicago Food Encyclopedia is a far-ranging portrait of an American culinary paradise. Hundreds of entries deliver all of the visionary restauranteurs, Michelin superstars, beloved haunts, and food companies of today and yesterday. More than 100 sumptuous images include thirty full-color photographs that transport readers to dining rooms and food stands across the city. Throughout, a roster of writers, scholars, and industry experts pays tribute to an expansive--and still expanding--food history that not only helped build Chicago but fed a growing nation. Pizza. Alinea. Wrigley Spearmint. Soul food. Rick Bayless. Hot Dogs. Koreatown. Everest. All served up A-Z, and all part of the ultimate reference on Chicago and its food.

A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource as beautiful as it is informative.