American Culinary Federations Guide to Culinary Competitions or Backyard Grilling

American Culinary Federation's Guide to Culinary Competitions: Cooking to Win!

Author: American Culinary Federation

Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation’s Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. It provides exceptional coverage of every step of competition, including practice and preparation, competition strategies, judging, the international arena, and much more. From key foundation recipes and scoring sheet samples to insights and hints from experienced judges, American Culinary Federation’s Guide to Culinary Competitions is packed with the tools that professional chefs and culinary students need to make a grand showing at any competition, worldwide.

Doody Review Services

Reviewer: Alan Cahill, Ph.D.(Thomas Jefferson University)
Description: Redox proteomics is the branch of proteomics that identifies oxidatively modified proteins in order to gain insights into normal and abnormal functions of cells. Oxidative modifications of proteins accompany aging and are seen in many disease states. Since oxidative modifications inhibit protein function, the authors contend that identifying oxidatively modified proteins will provide essential insights into the molecular pathways of human disease. This book includes 27 chapters on topics ranging from "modification of proteins by reactive oxygen species" to "oxidation of artery wall proteins by myeloperoxidase." It is divided into three parts: part I describes chemical processes involved in the oxidation of proteins; part II covers redox proteomics in normal cell physiology and pharmacology; and part III describes applications of redox proteomics to various disease states. The focus of this book is on chemistry and cellular biochemistry.
Purpose: According to the editors, the aim of this book is to "provide researchers with new insights into normal and altered physiology, and molecular mechanisms of disease...and provide a core reference text for experts in cellular physiology and proteomics." The editors also believe that this book could serve as a basis for a graduate-level course in proteomics.
Audience: The book is written for research scientists interested in proteomics and oxidative metabolism or proteins. Clinicians interested in neurodegenerative diseases will also find this topic (redox proteomics) particularly fascinating and relevant to their field ofstudy. Students and laboratory staff will appreciate the depth of focus and extensive lists of references. It provides a gateway to this new and exciting field and is written by leading experts for a wide audience interested in chemistry and biochemistry.
Features: This book provides an extensive collection of state-of-the-art redox proteomics methodologies, and serves as an informative guide to cellular mechanisms of protein oxidation. Each chapter provides an introduction, conclusion, and helpful list of abbreviations. The black/white illustrations and line drawings are well done. A key feature is the invaluable collection of references, which cover all aspects of oxidative protein modification. The final set of chapters make a convincing case for the important role of oxidative stress in the pathogenesis of a number of disease states.
Assessment: This is a very informative resource that is sure to draw attention to oxidative damage as a key mediator of disease and aging. This book provides detailed and extremely informative insights into cellular mechanisms of protein oxidation. It illustrates how state-of-the-art redox proteomics can be used to identify oxidatively-modified proteins in a number of specific disease states. Its extensive collection of references and expertise makes it an invaluable resource for established scientists, students, and laboratory personnel alike. Every laboratory that uses redox proteomics in both clinical and academic research should possess a copy of this excellent book.

New interesting textbook: Threads or The Principles of Political Economy and Taxation

Backyard Grilling: For Your Grill, Smoker, Turkey Fryer and More

Author: Jim Casada

The Ultimate Cookbook for Cooking Outdoors!

Preparing meals outdoors is becoming more and more popular. It's not restricted to burgers-any food can be a success. The recipe can be simple or elegant; the process quick or slow.

This book covers all types of grilling equipment and other outdoor cookers with tips for using each one. More than 150 recipes include complete cooking instructions for beef, poultry, pork, and fish-with a variety of substitutes for wild game and fish.

• Grill Types - hibachi, open-style, covered kettles, homemades
• Fuel Types - propane, hardwood, charcoal, composed briquettes
• Cooking Methods - wet or dry, indirect or direct
• Hot or Cold Smoking - using brines, rubs, marinades
• Roasting - spit and in-ground
• Deep Frying - turkey, goose, duck, pheasant, whole fish

Want more reasons why you will love this book?

• Each co-author has outdoor industry recognition as a cookbook expert.
• All regions of the country are represented in specialty ingredients, cooking methods and utensils.
• Includes 150 recipes for domestic meat, poultry, and fish along with game substitutes-venison and other big game, upland gamebirds, waterfowl, saltwater and freshwater fish.
• All ingredients and recipes are fully cross-referenced in the Index.
• Complete nutrition information for each recipe.

Table of Contents:

Backyard Grilling Contents

Introduction: What is Backyard Cookery

Chapter 1: Grilling

• Types of Grills (hibachi, open grill, covered kettle and other elaborate grilling systems such as Holland Grills and Life Tyme grills)
• Discussion of fuel options (propane, hardwood, charcoal, composed briquets)
• Wet vs. dry grilling; indirect vs. direct
• Special techniques and grilling aids (including rotisserie, cedar plank grilling, grill-wok, hinged grilling basket)
• Smoking in a covered grill
• 65 recipes for meat, poultry & fish (including game), plus vegetarian

Chapter 2: Smoking

• Types of smokers:
  • Low-tech (garbage cans, cardboard boxes)
  • Mid-level (covered grill used as smoker, Luhr Jensen Little Chief type smoker)
  • High-end (insulated hot smokers, special two- and three-chambered charcoal-fired smokers)
• Hot smoking vs. cool smoking vs. cold smoking; brining
• 25 recipes for meat, poultry, & fish (including game)

Chapter 3: "Low-and-Slow" Barbecue, Roasting and Special Techniques

• Methods:
  • Pig roasters (homemade from oil drums or pull-behind rental units)
  • Spit-roasting
  • Ground cooking (pit)
• 12 recipes for meat, poultry, & fish (including game)

Chapter 4: Deep Frying and Boiling

• Basic technique and information
• 9 recipes for meat, poultry, & fish (including game)

Chapter 5: Rubs, Marinades, Sauces and Butters

• 25 recipes

Chapter 6: Vegetables, Side Dishes and Desserts

• 20 recipes

Nutrition Information

Index