FREE/BARGAIN — Cookbooks

[GtrsRGr8]

Originally Posted by Apache

I have found that exercise will increase my metabolism and it is also free.
Apache

Not if you have to buy a treadmill, or get a membership at the YMCA, or pay fees to use a local public swimming pool, or join a fitness center, or hire a personal trainer, or . . . .

[Apache]

I have been a practitioner of the Martial Arts for over 45 years. All I need is an open space and if I am desperate I do not even need that.
Apache

[GtrsRGr8]

I know, "hydrocolloids" sound like something gross. And, they are used in some pretty gross things. But I won't tell you about those. ha

However, a hydrocolloid, the foreword of the book says, "can simply be defined as a substance that forms a gel in contact with water." The word "texture" in the title of the book gives us a clue about what it is used for--many times, this substance is used to create texture in a food. At least one thing that it does is to thicken the food. In fact, we eat hydrocolloids all of the time, with most of us not realizing it--it's in many of the processed foods that we buy.

And, many of the common ingredients that we frequently use to cook with are hydrocolloids or contain hydrocolloids--for example, cornstarch, gelatin (think: Jello), and pectin (think: SureGel). Now, that doesn't sound so bad, does it? In fact, there are health benefits to eating these (see the Foreword to the book).

The book appears not to be sold at Amazon.com, so it doesn't show up there, and it does not show up at GoodReads, so I have no ratings or reviews to share with you. However, it has been through several editions since it was first published in 2007; I think that that speaks well of it. I would say about the book, "let the buyer beware," but, well, you can't buy it. ha

The book contains many color photographs of the completed dishes (the recipes with the photos have been tested). Also, there are a number of quaint line drawings that add visual interest, too.

The recipes are in metric units.

Title: Texture: A Hydrocolloid Recipe Collection.
Format(s): Pdf.
Author(s): Martin Lersch (editor).
Publisher: Khymos.org?
Pages: 138.
Ebook Rating/Number of Reviews (Amazon): N/A.
Price: $0.00.
Lowest Price at (or through Amazon) if available there: N/A.
Book Description (from the Foreword):
One major challenge (at least for an amateur cook) is to find recipes and directions to utilize the “new” hydrocolloids. When purchasing hydrocolloids, typically only a few recipes are included. Personally I like to browse several recipes to get an idea of the different possibilities when cooking. Therefore I have collected a number of recipes which utilize hydrocolloids ranging from agar to xanthan. In addition to these some recipes with lecithin (not technically a hydrocolloid) have been included. Recipes for foams and gels that do not call for addition of hydrocolloids have also been included for completeness. Some cornstarch recipes have been included to illustrate its properties at different concentrations. However, recipes with other starches have been omitted. Similarly, recipes where flour is the only thickener do not fall within the scope of this collection as these are sufficiently covered by other cook books . . . .

Given the many recent books about molecular gastronomy and modernist cuisine I have certainly asked myself: Is there a need for a revision of Texture? Since you read this I obviously landed on a "yes". As a toolbox for chefs and amateur cooks I still believe that this collection is unique for several reasons: the ranking of recipes according to the amount of hydrocolloid used, the texture index and the total number of recipes. To the best of my knowledge no other cook books have taken the same approach to collect and systemize recipes this way. And judging by the feedback I have received many chefs and food enthusiasts around the world have found Texture to be a useful resource in the kitchen . . . .
Comments: The copyright notice in the books says, "This work is licensed under the Creative Commons Attribution-Noncommercial-Share Alike 3.0." Therefore, I believe this to be a legal free download. Also, the book states inside, of itself, that it is a free download from the website at the URL below.
Unported License
URL: http://blog.khymos.org/wp-content/20...ction-v3.0.pdf (direct link).

[Purple Lady]

Originally Posted by GtrsRGr8

I know, "hydrocolloids" sound like something gross. And, they are used in some pretty gross things. But I won't tell you about those. ha

However, a hydrocolloid, the foreword of the book says, "can simply be defined as a substance that forms a gel in contact with water." The word "texture" in the title of the book gives us a clue about what it is used for--many times, this substance is used to create texture in a food. At least one thing that it does is to thicken the food. In fact, we eat hydrocolloids all of the time, with most of us not realizing it--it's in many of the processed foods that we buy.

And, many of the common ingredients that we frequently use to cook with are hydrocolloids or contain hydrocolloids--for example, cornstarch, gelatin (think: Jello), and pectin (think: SureGel). Now, that doesn't sound so bad, does it? In fact, there are health benefits to eating these (see the Foreword to the book).

The book appears not to be sold at Amazon.com, so it doesn't show up there, and it does not show up at GoodReads, so I have no ratings or reviews to share with you. However, it has been through several editions since it was first published in 2007; I think that that speaks well of it. I would say about the book, "let the buyer beware," but, well, you can't buy it. ha

The book contains many color photographs of the completed dishes (the recipes with the photos have been tested). Also, there are a number of quaint line drawings that add visual interest, too.

The recipes are in metric units.

Title: Texture: A Hydrocolloid Recipe Collection.
Format(s): Pdf.
Author(s): Martin Lersch (editor).
Publisher: Khymos.org?
Pages: 138.
Ebook Rating/Number of Reviews (Amazon): N/A.
Price: $0.00.
Lowest Price at (or through Amazon) if available there: N/A.
Book Description (from the Foreword):
One major challenge (at least for an amateur cook) is to find recipes and directions to utilize the “new” hydrocolloids. When purchasing hydrocolloids, typically only a few recipes are included. Personally I like to browse several recipes to get an idea of the different possibilities when cooking. Therefore I have collected a number of recipes which utilize hydrocolloids ranging from agar to xanthan. In addition to these some recipes with lecithin (not technically a hydrocolloid) have been included. Recipes for foams and gels that do not call for addition of hydrocolloids have also been included for completeness. Some cornstarch recipes have been included to illustrate its properties at different concentrations. However, recipes with other starches have been omitted. Similarly, recipes where flour is the only thickener do not fall within the scope of this collection as these are sufficiently covered by other cook books . . . .

Given the many recent books about molecular gastronomy and modernist cuisine I have certainly asked myself: Is there a need for a revision of Texture? Since you read this I obviously landed on a "yes". As a toolbox for chefs and amateur cooks I still believe that this collection is unique for several reasons: the ranking of recipes according to the amount of hydrocolloid used, the texture index and the total number of recipes. To the best of my knowledge no other cook books have taken the same approach to collect and systemize recipes this way. And judging by the feedback I have received many chefs and food enthusiasts around the world have found Texture to be a useful resource in the kitchen . . . .
Comments: The copyright notice in the books says, "This work is licensed under the Creative Commons Attribution-Noncommercial-Share Alike 3.0." Therefore, I believe this to be a legal free download. Also, the book states inside, of itself, that it is a free download from the website at the URL below.
Unported License
URL: http://blog.khymos.org/wp-content/20...ction-v3.0.pdf (direct link).

Actually, gelatin does sound disgusting to me. Do you know how it's made?

[Apache]

Yes I do.
Apache

[GtrsRGr8]

Originally Posted by Purple Lady

Actually, gelatin does sound disgusting to me. Do you know how it's made?

Originally Posted by Apache

Yes I do.
Apache

Don't tell me, I don't want to know.

I used to enjoy sausage, with all of its various iterations--pepperoni, bologna, breakfast sausage, weiners, etc. Then, I learned what it was almost always made from. I haven't (intentionally) eaten it since. Sometimes ignorance is bliss.

[GA Russell]

Camp Smart Cookbook - free
http://www.amazon.com/Camp-Smart-Coo...dp/B00USBHF7C/

[Cinisajoy]

Originally Posted by GtrsRGr8

Don't tell me, I don't want to know.

I used to enjoy sausage, with all of its various iterations--pepperoni, bologna, breakfast sausage, weiners, etc. Then, I learned what it was almost always made from. I haven't (intentionally) eaten it since. Sometimes ignorance is bliss.

I'll just make you some Rocky Mountain oysters or some calf fries.

[GtrsRGr8]

Originally Posted by Cinisajoy

I'll just make you some Rocky Mountain oysters or some calf fries.

Oysters? From the Rocky Mountains? I don't see how. (I'm just playing dumb).

Calf fries . . . I don't know what they are, and please don't tell me. I'm squeamish.

[Cinisajoy]

Originally Posted by GtrsRGr8

Oysters? From the Rocky Mountains? I don't see how. (I'm just playing dumb).

Calf fries . . . I don't know what they are, and please don't tell me. I'm squeamish.

If you actually know what Rocky Mountain oysters are, then you know what calf fries are.

[GtrsRGr8]

Originally Posted by Cinisajoy

If you actually know what Rocky Mountain oysters are, then you know what calf fries are.

I can't figure it out, please tell us.

[koland]

Originally Posted by GtrsRGr8

I can't figure it out, please tell us.

Some calves have two and others have none....

Ranchers get a surplus when the calves become steers...

[KyBunnies]

Originally Posted by GtrsRGr8

I can't figure it out, please tell us.

But calf fries are the southern equivalent of caviar.

[murg]

Originally Posted by KyBunnies

But calf fries are the southern equivalent of caviar.

I think you have it backwards.

[GA Russell]

Twenty years ago there was a country band popular in Canada called Prairie Oyster. Same thing, I think.

*****

Top 10 Diet Myths that are Keeping You Fat - 99 cents
http://www.amazon.com/Top-Diet-Myths...dp/B00RLZF8L8/