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Index
Contents SERIES EDITOR'S PREFACE Introduction to the English-Language Edition 1  Making Stock 2  Clarifying Stock 3  Hard-Boiled Eggs 4  Quiches, Quenelles, and Puff Pastries 5  Échaudés and Gnocchi 6  The Well-Leavened Soufflé 7  Quenelles and Their Cousins 8  Fondue 9  Roasting Beef 10  Seasoning Steak 11  Wine and Marinades 12  Color and Freshness 13  Softening Lentils 14  Souffléed Potatoes 15  Preserves and Preserving Pans 16  Saving a Crème Anglaise 17  Grains of Salt 18  Of Champagne and Teaspoons 19  Coffee, Tea, and Milk 20  Food as Medicine 21  Taste and Digestion 22  Taste in the Brain 23  Papillary Cells 24  How Salt Affects Taste 25  Detecting Tastes 26  Bitter Tastes 27  Hot Up Front 28  The Taste of Cold 29  Mastication 30  Tenderness and Juiciness 31  Measuring Aromas 32  At Table in the Nursery 33  Food Allergies 34  Public Health Alerts 35  The Secret of Bread 36  Yeast and Bread 37  Curious Yellow 38  Gustatory Paradoxes 39  The Taste of Food 40  Lumps and Strings 41  Foams 42  Hard Sausage 43  Spanish Hams 44  Foie Gras 45  Antioxidant Agents 46  Trout 47  Cooking Times 48  The Flavor of Roasted Meats 49  Tenderizing Meats 50  Al Dente 51  Forgotten Vegetables 52  Preserving Mushrooms 53  Truffles 54  More Flavor 55  French Fries 56  Mashed Potatoes 57  Algal Fibers 58  Cheeses 59  From Grass to Cheese 60  The Tastes of Cheese 61  Yogurt 62  Milk Solids 63  Sabayons 64  Fruits in Syrup 65  Fibers and Jams 66  The Whitening of Chocolate 67  Caramel 68  Bread and Crackers 69  The Terroirs of Alsace 70  Length in the Mouth 71  Tannins 72  Yellow Wine 73  Wine Without Dregs 74  Sulfur and Wine 75  Wine Glasses 76  Wine and Temperature 77  Champagne and Its Foam 78  Champagne in a Flute 79  Demi Versus Magnum 80  The Terroirs of Whisky 81  Cartagènes 82  Tea 83  Cooking in a Vacuum 84  Aromas or Reactions? 85  Butter: A False Solid 86  Liver Mousse 87 In Praise of Fats 88  Mayonnaises 89  Aioli Generalized 90  Orders of Magnitude 91  Hundred-Year-Old Eggs 92  Smoking Salmon 93  Methods and Principles 94  Pure Beef 95  Fortified Cheeses 96  Chantilly Chocolate 97  Everything Chocolate 98  Playing with Texture 99  Christmas Recipes 100  The Hidden Taste of Wine 101  Teleolfaction GLOSSARY FURTHER READING
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