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Die Küche - ein chemisches Laboratorium? In der neuen Auflage des Erfolgstitels von Georg Schwedt wird das Kochen, Braten und Backen aus ungewohnter Perspektive unter die Lupe genommen.
Die Abläufe in der Küche beschränken sich nicht nur auf Rühren, Kneten und Bestreichen eines Kuchens mit Glasur. - Nein, beim
Kochen, Backen und Braten laufen komplizierte chemische Reaktionen ab, die Auswirkungen auf den Geschmack, Geruch und andere Eigenschaften des Essens haben.
Wie brät man am besten das Schnitzel, damit es nicht zum zähen Stück Fleisch gerät? Wann mischt man die Gewürze unter die Suppe oder an das Gemüse, um das volle Aroma zu erhalten?
Warum kleben Nudeln aneinander? Wieso bleiben Erbsen saftig grün, nachdem man sie abgeschreckt hat? Dieses und mehr führt Schwedt spielerisch anhand von Alltagsexperimenten vor.
Kochen macht Spaß und chemisches Experimenten auch - beides verbindet dieses Buch. Diesmal auch mit einer Molekular- und Suppenküche!

Stimmen zur ersten Auflage:
"Was das Buch für den Chemielehrer interessant macht ist die Systematik und die Erläuterung der Hintergründe. Es ist keine trockene Lektüre? sondern durch die umfangreichen Zitate und die anekdotischen Bereicherungen eine flüssig zu lesende Lektüre, die gute Anregungen für Unterrichtsexperimente liefert."
Praxis der Naturwissenschaften - Chemie in der Schule

"Das Buch vermittelt auf spielerische Art fundiertes Wissen zur Aufklärung von Alltagsphänomenen rund ums Kochen, Backen, Braten."
BG Chemie und Hauptverband der gewerblichen Berufsgenossenschaften

"Chemische - und damit geschmackliche - Veränderungen von Nahrungsmitteln im Rahmen einer Systematik der Garprozesse sind das Thema des Buches, und damit bildet es das chemische Rückgrat guten Kochens."
Chemie in Labor und Biotechnik

• Sales Rank: #3813706 in eBooks
• Published on: 2012-04-16
• Released on: 2012-04-16
• Format: Kindle eBook

Review
"Was das Buch für den Chemielehrer interessant macht ist die Systematik und die Erläuterung der Hintergründe. Es ist keine trockene Lektüre wie Lehrbücher der Lebensmittelchemie, sondern duch die umfangreichen Zitate und den anekdotischen Bereicherungen eine flüssig zu lesende Lektüre, die gute Anregungen für Unterrichtsexperimente liefert." Praxis der Naturwissenschaften - Chemie in der Schule

"Die Küche als Experimentierfeld: Durchaus naheliegend, denn Kochen, Backen, Braten sind chemische Prozesse, die eigentlich leicht zu verstehen sind... in die spannende Welt der Lebensmittelchemie. Neben Informationen zur Geschichte des Fachs gibt es notwendige Hintergrundinformationen, die jeweiligen Versuchsaufbauten sind gut erklärt und kommen ohne gefährliche Substanzen aus." Westdeutsche Zeitung

">Die Küche ist ein Laboratorium!< Nach dieser Devise erklärt der Autor chemische Veränderungsprozesse und vermittelt so fundiertes Wissen auf spielerische Art. Neben 111 Versuchen enthält das Buch zusätzlich zahlreiche Kuriositäten und historische Exkurse. Das Buch ist für den Einsatz im Hauswirtschaftsunterricht ebenso geeignet wie für alle, die Spaß an der Aufklärung von Alltagsphänomenen haben." information.medien.agrar (i.m.a.) Newsletter

"Schwedt stellt die grundlegenden chemischen Veränderungen bei der Zubereitung von Nahrungsmitteln im Rahmen einer Systematik der Garprozesse in einfach durchführbaren Versuchen vor. ... Für Kochschüler ... und für naturwissenschaftlich interessierte Feinschmecker ist das Buch eine lehrreiche Ergänzung."
Meier, Stadtmagazin

"Ein gelungenes Experimentierbuch, auch Chemie-Lehrern und (Hobby-)Köchen zu empfehlen."
ekz-Informationsdienst und >Besprechungen, Annotationen

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In the companion book to his final PBS series, the world-renowned chef shows his close relationship to the land and sea as he cooks for close friends and family.

Jacques Pépin Heart & Soul in the Kitchen is an intimate look at the celebrity chef and the food he cooks at home with family and friends—200 recipes in all. There are the simple dinners Jacques prepares for his wife, like the world’s best burgers (the secret is ground brisket). There are elegant dinners for small gatherings, with tantalizing starters like Camembert cheese with a pistachio crust and desserts like little foolproof chocolate soufflés. And there are the dishes for backyard parties, including grilled chicken tenderloin in an Argentinean chimichurri sauce.   Spiced with reminiscences and stories, this book reveals the unorthodox philosophy of the man who taught millions how to cook, revealing his frank views on molecular gastronomy, the locovore movement, Julia Child and James Beard, on how to raise a child who will eat almost anything, and much, much more.  For both longtime fans of Jacques and those who are discovering him for the first time, this is a must-have cookbook.

• Sales Rank: #8164 in Books
• Published on: 2015-10-06
• Released on: 2015-10-06
• Original language: English
• Number of items: 1
• Dimensions: 10.00" h x 1.25" w x 7.94" l, 1.00 pounds
• Binding: Hardcover
• 448 pages

Review
“Over the course of his years on PBS, Pepin has likely appeared in your house, and through these recipes, which he cooks at home for family and friends, he invites us into his.”
--Entertainment Weekly
 
“Charming and cheerful… His recipes are of the moment, his techniques timeless.”
--TheAtlantic.com

"When Pépin cooks, we pay attention. The world-renowned French chef's latest release is shaping up to be the next Dinner Party Bible, with simple, elegant dinners to make for friends and family." --People.com
 "Pépin...extends 'an invitation to come over to our house for a meal' in his latest recipe collection, the companion cookbook to his 13th and final PBS TV series. These 200 recipes reflect Pépin’s 'culinary heart and soul' and are low-fuss dishes promoting enjoyment of 'wine, food, and companionship.' Pépin draws from his childhood and family table, travels, and reminiscences...[and] encourages tinkering with recipes, appreciating them as living things that can evolve according to every cook’s heart and soul."--Publishers Weekly

About the Author
JACQUES PÉPIN has published twenty-five cookbooks, including the best-selling Essential Pépin, Jacques Pépin Fast Food My Way, and his memoir, The Apprentice. He has also starred in twelve acclaimed cooking TV series. He has won multiple James Beard Awards and several IACP Cookbook Awards.

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57 of 60 people found the following review helpful.
No fru fru here
By Joanne
I got this as a gift from my son for my bday, per my request. I have 2 other books by J.Pepin. Lots of illustrations of finished recipes in here, and enough white space on the page to read the recipe and steps w/o needing strong glasses.

My first recipe I made was the easiest thing I could find to jump in, the Coffee Panna Cotta. I made it for company recently bc it turned out great during my test batch. I have seen recipes for panna cotta in every flavor and combination of dairy imaginable. This was so simple, with few ingredients, I love it. Serve it with a drizzle of chocolate syrup on top, or a few curls of shaved chocolate or a shot of whipped cream.

When I get a cookbook with lots of personal narratives inside, I tend to skim over it... but this one was different. His anecdotes were interesting w/o being overbearing. I learned a lot of tidbits of his life story and understand why his tastes in food have developed beyond French cuisine. This book is a compilation of that life journey, presented as it were, on a plate. It is not just about French food. So if that's what you want, look elsewhere. The recipes are many, and with much variety; so you will find an array of the most recognizable ingredients to a few 'strange' ones as defined by the American commonplace diet. There are many simple seafood, shellfish, recipes that are 10 mins to whip up and the usual suspects, chicken, beef, pork, vegetables, etc...it is common that in the majority of cookbooks out there, you will find some recipes you'll never do while jumping into others. Some simple dessert recipes too...I want to try the brittle using seeds bc my g'daughter is allergic to nuts. Although he says you can use a pot on the stove to make this, he gives instructions to use the microwave to do it, which shows you, he doesn't mind using something that is usually relegated to just heating up tea or water.
He has nice simple gratin recipes using various veggies--tomatoes, endive, etc..
Jacques is not stuffy or fru fru. He is so down to earth in his outlook on food as in life, and his comments bear that out... I always remember how he once said on TV that it's not a question as to washing mushrooms, adding, simply, that if they are dirty, you MUST wash them... it's just a matter of when. Just do it right before you cook with them. So many cooks and chefs say NEVER to run them under water, like it's a cardinal sin to do that, subscribing instead to a damp cloth or soft-bristled brush at most. I wash them under a faucet and dry them off and cook away. If it's ok for Jacques, it's ok by me! My kind of guy. This is just an example of what I mean. He does not stand on ceremony, he uses common sense and is comfortable in his approach to food, cooking, and methods.... His cooking is as easy and relaxed and approachable as he is. In fact, the message he makes clear in this book is that food should taste like what it is, not to disguise it or gussy it up so much that you lose what the food is. He says, with both food and wine, he just wants to enjoy what he eats and drinks--not to over analyze it. I love that. In short, as on his TV series and these books, that is what you get...a straightforward and refreshingly simple approach to food. No tricks nor gimmicks, no fancy foamy garnishes on food here.

I have many pages in his new book tagged. And as Jacques would say, it's not a matter of will I cook some more recipes--it's just a matter of WHEN I will. And I will. I'll report back later when I do.

Dec 22: I made the "chocolate pistachio brittle" and it turned out fabulous. It is all made in one bowl in a microwave! I made half a recipe using walnuts (I had no pistachios) and chocolate chips and it was so good, easy and fast and ready to eat in about an hour! I then made a full recipe using chocolate chips and sunflower seeds. It too was great. My 9 yr old g'daughter has never had peanut brittle bc of her serious allergy to peanuts, now she can have a faux peanut brittle made to order for her and using all safe ingredients. The taste was delish. I am dealing with many huge dental issues and I too was taking a huge risk making brittle! I was glad I did, bc the brittle is not SO brittle and hard as to break your teeth, it has just the perfect crunch and taste. Plan on putting this out along with pie and cookies at the Christmas table.
Feb 2016: Made his simple red cabbage slaw, uses vinaigrette, not a mayo base, simple to make, great for summer when you don't want to risk mayo going sour. He added blue cheese at end, I used goat cheese which I prefer.

44 of 47 people found the following review helpful.
No one writes better recipes than Pepin
By Mike Attebery
This is an exceptional cookbook. No one writes better recipes than Pepin. Clear, concise, often sharing invaluable tips for the recipe at hand, as well as countless other dishes. Pepin's latest is beautifully illustrated as always, and the recipes are all surefire winners. I just came back from a long weekend away, during which we cooked several of these recipes, and flipped through the book noting dishes to tackle in the coming months. If you know anyone who loves to cook, this book is the perfect gift.

51 of 59 people found the following review helpful.
The Perfect Cookbook!
By Margaret
Chef Jacques Pepin is a legendary chef and a wonderful person. I had the honor of interviewing him on my show Kitchen Chat http://kitchenchat.info/1414/chef-jacques-pepin-heart-and-soul-in-the-kitchen/ This book will forever be part of my special cookbook collection. The book features delicious recipes he makes for his family, and you will enjoy his wonderful stories of childhood and cooking with Julia Child. He is the first recipient of the Julia Child Foundation award. And you will love his original illustrations in the book, too. He is a great artist. Savor the day!

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• Published on: 2012-09-27
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• In 1972, Jeff Rice's novel The Night Stalker introduced Carl Kolchak to the world. This spine-tingling novel of supernatural terror became an instant bestseller and served as the basis for the film of the same name, starring Darren McGavin and adapted by legendary Twilight Zone screenwriter Richard Matheson. After The Night Stalker became the one of the highest rated television movies of all time, a sequel, The Night Strangler, was released the following year to great acclaim. Now, after more than three decades out of print, Kolchak's creator Jeff Rice has released the original novels which sparked a television phenomenon! At last, The Night Stalker and The Night Strangler are together in one volume...

• Sales Rank: #1580113 in Books
• Published on: 2007-11-20
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .90" w x 6.00" l,
• Binding: Paperback
• 272 pages

From Publishers Weekly
Moonstone, which has published two collections of short stories and an original novel featuring journalist/supernatural sleuth Carl Kolchak, has reissued the two 1970s novels, in one of which he made his debut. The first, The Night Stalker, chronicles the Las Vegas reporter's first brush with the otherworldly, as his probe into a series of murders convinces him that an actual vampire is responsible. His theorizing, predictably, runs afoul of the local authorities, who seem more concerned with the risk to the tourist trade than solving the crimes. Kolchak's acerbic and cynical first-person narration is engaging, and the action is fast-paced. The second novel, The Night Strangler, which Kolchak creator Rice actually adapted from a Richard Matheson teleplay, is derivative of the first. The venue is now Seattle, but Kolchak, along with most of his supporting cast from Las Vegas, is again butting heads with his superiors and the police as he attempts to track down a killer draining blood from young women. Fans of the cult TV series starring Darren McGavin, as well as its better known successors like "The X-Files," should enjoy the author's blend of horror and humor.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Most helpful customer reviews

14 of 14 people found the following review helpful.
Needed a proofreader
By D. O'Dell
As soon as I heard that the Kolchak novels were back in print I ordered them. I have been a Nightstalker and Kolchak fan since I was a kid and enjoyed both of these novels, but I could only give this edition three stars because of so many typos. It looks like nobody proofread it before it was published. They must have used a spellcheck on it because the mistakes were spelled correctly, they were just the wrong word, or a word was left out. The mistakes were very distracting and I would catch myself looking for the next mistake instead of just enjoying the book. I don't know if I will be willing to buy another book published by Moonstone.

11 of 11 people found the following review helpful.
Editor?
By JET
I love the fact that these books are back in print but for crying out loud run them by an editor!

8 of 8 people found the following review helpful.
Kolchak is back (Yay!), and he can't proof read (Doh!)!
By Parker
This edition combines the two early short novels by Jeff Rice, the "Night Stalker" and the "Night Strangler". The book is a worthy read and quite entertaining, even though it may tend to veer off a little too far to describe what Kolchak has for dinner or his cover-up gripes (a common theme for our hero).
That being said, the story of a vampire in 1970 Las Vegas is filled with mood and puts the reader firmly in the time and place of Kolchak's journal, and the action is well written and well paced.
Moonstone books have carved a great niche by reviving great pulpy characters from the past such as the Spider, the Phantom and Carl Kolchak,and their library is worth checking out. My two main complaints about this edition though, are the abundance of typos throughout the book as well as the cover design and finish, which are good but do not match the other Kolchak collections by the same publisher, so this edition will not look as good next to it's cousins on your bookshelf.

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In January 1927 Gus Comstock, a barbershop porter in the small Minnesota town of Fergus Falls, drank eighty cups of coffee in seven hours and fifteen minutes. The New York Times reported that near the end, amid a cheering crowd, the man's "gulps were labored, but a physician examining him found him in pretty good shape." The event was part of a marathon coffee-drinking spree set off two years earlier by news from the Commerce Department that coffee imports to the United States amounted to five hundred cups per year per person.

In Coffee, Society, and Power in Latin America, a distinguished international group of historians, anthropologists, and sociologists examine the production, processing, and marketing of this important commodity. Using coffee as a common denominator and focusing on landholding patterns, labor mobilization, class structure, political power, and political ideologies, the authors examine how Latin American countries of the late nineteenth and early twentieth centuries responded to the growing global demand for coffee.

This unique volume offers an integrated comparative study of class formation in the coffee zones of Latin America as they were incorporated into the world economy. It offers a new theoretical and methodological approach to comparative historical analysis and will serve as a critique and counter to those who stress the homogenizing tendencies of export agriculture. The book will be of interest not only to experts on coffee economies but also to students and scholars of Latin America, labor history, the economics ofdevelopment, and political economy.

• Sales Rank: #1858385 in Books
• Brand: Brand: Johns Hopkins University Press
• Published on: 1995-01-01
• Original language: English
• Number of items: 1
• Dimensions: 9.00" h x .81" w x 6.00" l, 1.03 pounds
• Binding: Paperback
• 304 pages

Features

• ISBN13: 9780801848872
• Condition: New
• Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!

Review

An important book, not just for scholars of Latin America, but for anyone interested in understanding the ways in which export agriculture impacts society.

(Journal of Political Economy)

About the Author

William Roseberry is professor of anthropology and chair of the Janey Program in Latin American Studies at the New School for Social Research in New York. Lowell Gudmundson is associate professor and chair of the Latin American Studies Program at Mount Holyoke College in South Hadley, Massachusetts. Mario Samper Kutschbach teaches history at the Universidad Nacional de Costa Rica and at the Universidad de Costa Rica. The Johns Hopkins Studies in Atlantic History and Culture.Editorial Board: Rebecca J. Scott (Chair), Sidney W. Mintz, and Michel-Rolph Trouillot.

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Loose-leaf edition for binder, content identical to bound version

• Sales Rank: #213825 in Books
• Published on: 2014-01-01
• Original language: English
• Dimensions: 10.00" h x 25.00" w x 7.99" l,
• Binding: Paperback
• 544 pages

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By the light of dawn, over steaming cups of tea, a daughter invokes the past and a mother opens her heart. Mumbai Mornings is centered mostly on conversations between Saya and her mother. As her mother’s stories about relatives long relegated to memory, unfold, it soon becomes clear to Saya that no life is ordinary. Etched in grim reality, touched with compassion, Mumbai Mornings moves seamlessly from present to past, casting an unsparing eye on the frailties and foibles of fathers and daughters, sons and lovers. In the end, this is a book about vulnerable, ambitious men and women striving for beauty and longing for redemption.

• Sales Rank: #1206884 in eBooks
• Published on: 2015-12-25
• Released on: 2015-12-25
• Format: Kindle eBook

About the Author
Poonam Chawla was born and educated in Mumbai where she held a prominent position as a copywriter in an ad agency before she moved to USA and began a new career in the corporate arena. She resides in New Jersey with her husband of thirty-three years and two loving children. Poonam's first book, "The Shenanigans of Time," was published in 2013. This is her second book.

Most helpful customer reviews

1 of 1 people found the following review helpful.
A very good book. It's a work of fiction that gives ...
By Amazon Customer
A very good book. It's a work of fiction that gives you an insight on the realities that people actually face while beautifully depicting the relationship between a Mother and her Daughter.

0 of 0 people found the following review helpful.
A must read !
By LifeIsGood
I seldom read a book twice, but in the case of P.A. Chawla’s “Mumbai Mornings” I made an exception. The first time I raced through it, eager to see how the next story would unfold. But I read it a second time to explore all the nuances, enjoying it slowly as one would sipping a steaming hot cup of tea, much like the author did with her mother. The stories themselves roll out with ease and some even have subtle twists. They are diverse and colorful, and provide an intimate glimpse into the mother-daughter relationship, extended families and their dynamics, Asian Indian culture and general human trials and triumphs. I particularly appreciated the quotes at the beginning of each chapter, and would often go back and re-read each after I’d read that chapter, to get a deeper appreciation. Chawla uses words as a canvas to so beautifully describe settings and emotions so that the reader can easily feel themselves transported into the stories. This is definitely a gem of a book, and I would highly recommend it.

0 of 0 people found the following review helpful.
An anytime novel
By WorldVet87
Mumbai Mornings is the second book of Chawla's that I have read, and I have to say I truly enjoyed it just as much as her first! It's a set of individual stories that the character, Saya, hears from her mother for the first time. Chawla has this keen ability to make you feel like you are standing right there next to her characters while some superbly dramatic (and often rather thought provoking) events unfold. Her descriptions are enough to bring you to the giant that is India (a character in itself) and make you feel right at home..."There was only the sound of our footfalls on the matted grass and the rarefied air blowing hither and thither, whispering through bamboo forests, gathering the scent of wild roses and circulating hymns of joy along the surrounding lakes." Beautiful. I highly recommend this quick and nourishing read.

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