Home Cookery Year: Four Seasons, Over 200 Recipes for All Possible Occasions

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Lin, Biing-Hwan; Guthrie, Joanne. "Nutritional Quality of Food Prepared at Home and Away From Home, 1977–2008". www.ers.usda.gov. U.S. Department of Agriculture. Archived from the original on 22 November 2015 . Retrieved 21 November 2015. Soliah, Lu Ann Laurice; Walter, Janelle Marshall; Jones, Sheila Ann (1 March 2012). "Benefits and Barriers to Healthful Eating What Are the Consequences of Decreased Food Preparation Ability?". American Journal of Lifestyle Medicine. 6 (2): 152–158. CiteSeerX 10.1.1.1026.8612. doi: 10.1177/1559827611426394. ISSN 1559-8276. S2CID 71797396. a b Carcinogens and Anticarcinogens in the Human Diet. National Academy Press. 1996. ISBN 978-0-309-05391-4. Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger (2014). "Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance". Plant Foods for Human Nutrition. 69 (3): 228–234. doi: 10.1007/s11130-014-0420-2. PMID 24853375. S2CID 35228794.

Potato, nutrition and diet – International Year of the Potato 2008". Archived from the original on 5 November 2007 . Retrieved 14 August 2011. In a human epidemiological analysis by Richard Doll and Richard Peto in 1981, diet was estimated to cause a large percentage of cancers. [36] Studies suggest that around 32% of cancer deaths may be avoidable by changes to the diet. [37] Some of these cancers may be caused by carcinogens in food generated during the cooking process, although it is often difficult to identify the specific components in diet that serve to increase cancer risk. [38]Zohar, Irit; Alperson-Afil, Nira; Goren-Inbar, Naama; Prévost, Marion; Tütken, Thomas; Sisma-Ventura, Guy; Hershkovitz, Israel; Najorka, Jens (December 2022). "Evidence for the cooking of fish 780,000 years ago at Gesher Benot Ya'aqov, Israel". Nature Ecology & Evolution. 6 (12): 2016–2028. doi: 10.1038/s41559-022-01910-z. ISSN 2397-334X. PMID 36376603. S2CID 253522354. Home Cookery Year is the new essential kitchen bible, year-round and every day. Claire Thomson writes foolproof, imaginative recipes to please the whole family – as a professional chef and mum of three, she understands what it's like to whip up tasty, crowd-pleasing dishes in minimal time at the end of a busy working day. Wearing its seasonality lightly, with the emphasis on usefulness and practicality, Home Cookery Year offers mealtime solutions

Chemical processes central to cooking include hydrolysis (in particular beta elimination of pectins, during the thermal treatment of plant tissues), pyrolysis, and glycation reactions wrongly named Maillard reactions. [44] [45] a b "Cutting Boards – wood or plastic?". ReluctantGourmet.com. Archived from the original on 2 July 2006 . Retrieved 21 June 2006. What a beauty... imaginative, appealing recipes grounded in good sense... you can taste the experience, that these are lived recipes." Rachel Roddy Please note that this review is an excerpt of a longer version posted to www.shipshapeeatworthy.wordpress.com Sulforaphane, a glucosinolate breakdown product, is present in vegetables such as broccoli, and is mostly destroyed when the vegetable is boiled. [33] [34] Although there has been some basic research on how sulforaphane might exert beneficial effects in vivo, there is no high-quality evidence for its efficacy against human diseases.

’Tis the Season

The interaction of heat and carbohydrate is complex. Long-chain sugars such as starch tend to break down into more digestible simpler sugars. [18] If the sugars are heated so that all water of crystallisation is driven off, caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins causes the Maillard reaction, a basic flavor-enhancing technique. Important contributions have been made by scientists, chefs and authors such as Hervé This (chemist), Nicholas Kurti (physicist), Peter Barham (physicist), Harold McGee (author), Shirley Corriher (biochemist, author), Robert Wolke (chemist, author.) It is different for the application of scientific knowledge to cooking, that is "molecular cooking"( (for the technique) or "molecular cuisine" (for a culinary style), for which chefs such as Raymond Blanc, Philippe and Christian Conticini, Ferran Adria, Heston Blumenthal, Pierre Gagnaire (chef). [43] Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. [1] [2] See also: Raw foodism A raw tomato sauce with olives, celery, spinach and walnuts on zucchini noodles. Guler, Ozan (2019). The Harmony of Science and Food:Molecular Gastronomy. Strategic Researchers Academy Publishing. ISBN 978-605-69709-1-7.

Ancient human relative used fire, surprising discoveries suggest". Washington Post . Retrieved 11 December 2022. Household air pollution and health". World Health Organization. 22 September 2021 . Retrieved 12 April 2022. Most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, and dairy products come from animals. Mushrooms and the yeast used in baking are kinds of fungi. Cooks also use water and minerals such as salt. Cooks can also use wine or spirits. Hotz, Christine; Gibson, Rosalind S. (2007). "Traditional food-processing and preparation practices to enhance the bioavailability of micronutrients in plant-based diets". The Journal of Nutrition. 137 (4): 1097–1100. doi: 10.1093/jn/137.4.1097. PMID 17374686. Unseen slippery surfaces (such as from oil stains, water droplets, or items that have fallen on the floor)

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Nunn, Nathan; Qian, Nancy (2010). "The Columbian Exchange: A History of Disease, Food, and Ideas". Journal of Economic Perspectives. 24 (2): 163–188. CiteSeerX 10.1.1.232.9242. doi: 10.1257/jep.24.2.163. JSTOR 25703506. Types of cooking also depend on the skill levels and training of the cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. This article is about the preparation of food specifically via heat. For a general outline, see Outline of food preparation. For varied styles of international food, see cuisine. The scientific study of cooking has become known as molecular gastronomy. This is a subdiscipline of food science concerning the physical and chemical transformations that occur during cooking. [42]

Pringle, Heather (2 April 2012), "Quest for Fire Began Earlier Than Thought", ScienceNOW, archived from the original on 15 April 2013 , retrieved 4 April 2012Smith, Roff (29 January 2014). "Oldest Known Hearth Found in Israel Cave". National Geographic. Archived from the original on 1 February 2014 . Retrieved 17 March 2014. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling of water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served. [3] History [ edit ] Pots being heated with a wood-burning fire in South India