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Name: Amazon.com: Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing: 9780848704285: Schroeder, Keith: Books
Price: 20.88 USD
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Rating: 4.2 (54 reviews)

Keith Schroeder

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing Hardcover – Illustrated, October 21, 2014

by Keith Schroeder (Author)

4.2 54 ratings

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2015 James Beard Foundation Book Award Winner for Focus on Health

Discover the delicious science behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight on the nature of ingredients, and a fresh, innovative perspective on the science of cooking with illustrated explanations. The results are mad delicious!

Mad Delicious takes the kitchen science genre to the next level: It's not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking.

Every recipe is a fun adventure in the kitchen resulting in mad delicious eats: Learn how to cook pasta like risotto for a silky sauce and enjoy Toasted Penne with Chicken Sausage. Other recipes include Lower East Side Brisket, Fish Sticks!, Cocoa-Crusted New York Strip, Georgia Peanut Fried Chicken, Red Sauce Joint Hero Sandwiches, Spicy Crab Fried Rice, Tandoori Chicken, and Bourbon Steamed Peaches.

Print length

384 pages
Language

English
Publisher

TI Inc. Books
Publication date

October 21, 2014
Dimensions

9.75 x 1.2 x 10.5 inches
ISBN-10

0848704282
ISBN-13

978-0848704285
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Editorial Reviews

Review

"Mad Delicious is everything I love in a cookbook: fun, readable, and fully functional. It constantly answers my favorite question...why?"―Alton Brown

"Opinionated, fun, and a little geeky all at the same time, Keith Schroeder's Mad Delicious is both a delightful read and a terrific, seriously useful compendium of cooking techniques (and accompanying explanations) and recipes. Who knew that the chef behind one of my favorite craft ice creams, High Road, had this kind of book in him?"―Ed Levine, Founder, seriouseats.com

"Mad Delicious offers recipes that weave sweet and savory in ways that are clear and instructive. It's a valuable addition to cookbook libraries."―Pichet Ong, chef/restaurateur and author of The Sweet Spot

About the Author

Keith Schroeder, chef, food educator, and entrepreneur, is the founder and CEO of Atlanta-based High Road Craft Ice Cream. He is the partner and consulting chef of New York-based Sunday Gravy. Prior to branching out as an entrepreneur, he led kitchens at resorts, restaurants, catering companies, and hotels in major food markets. Schroeder is an active writer, lecturer, and culinary teacher. His first cookbook, Cooking Light Mad Delicious, won the 2015 James Beard Foundation Book Award for Focus on Health. He also writes the recurring Cooking Class column in Cooking Light magazine. Keith Schroeder lives in Roswell, GA with his wife and two children.

At 25 years, Cooking Light is the nation's leading epicurean brand with the largest audience, most epicurean editorial and the most recipes. Cooking Light is the onlyepicurean brand positioned at the intersection of great-tasting food and healthfulness, serving an important and growing consumer need. The brand delivers innovative recipes, nutrition advice, and resources to live a healthful lifestyle via its magazine, website, and portfolio of cookbooks; across all tablets; through the highly-acclaimed CookingLight Quick and Healthy Menu Maker app; and on social media platforms including, Facebook (Facebook.com/CookingLight), Twitter (@Cooking_Light) and Pinterest (Pinterest.com/CookingLight).

Product details

Publisher ‏ : ‎ TI Inc. Books; Illustrated edition (October 21, 2014)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 384 pages
ISBN-10 ‏ : ‎ 0848704282
ISBN-13 ‏ : ‎ 978-0848704285
Item Weight ‏ : ‎ 3.97 pounds
Dimensions ‏ : ‎ 9.75 x 1.2 x 10.5 inches

Best Sellers Rank: #1,516,120 in Books (See Top 100 in Books)
- #11,145 in Culinary Arts & Techniques (Books)
- #18,041 in Special Diet Cooking (Books)

Customer Reviews:
4.2 54 ratings

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Keith Schroeder

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Keith is the author of Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing (Oxmoor House / Time Home Entertainment, October 2014). He also writes a monthly "Cooking Class" column for Cooking Light magazine.

Originally from Long Island, Keith Schroeder learned food by stepping outside of the kitchen with a commitment to roam neighborhoods, meet people, honor cooks, and try everything they put in front of him.

Keith became one of the youngest to be named executive chef of the New England Culinary Institute at age 28.

A chef for over 20 years, Keith started High Road Craft Ice Cream in 2010. His primary mission: to provide high-quality ice cream to chefs, restaurants, and hotels.

High Road's Bourbon Burnt Sugar is a Specialty Food Association sofi Award winner. High Road has also earned recognition from O Magazine, The New York Times, Travel + Leisure, Bon Appetit, Serious Eats, and Alton Brown’s “Alton Browncast.”

Keith’s most inspired cooking is done at his home in greater Atlanta with his wife and two teenage children.

Customer reviews

4.2 out of 5

54 global ratings

5 star		62%
4 star		17%
3 star		12%
2 star 0% (0%)		0%
1 star		9%

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Top reviews from the United States

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Amazon Customer

More technical than expected

Reviewed in the United States 🇺🇸 on January 4, 2015

Verified Purchase

I purchased Mad Delicious after reading a review and recipe in Cooking Light magazine. Schroeder is a technical chef who adds lots of scientific reasons why ingredients and cooking methods work. He makes me want to prepare the dish but the recipes are more complex than I expected. For example, Toasted Penne dish took three pans even before adding the optional broccoli rabe.
My original intent was to gift the cookbook to my twenty year old son since I thought he'd enjoy the science of cooking. After test driving the recipes a new cook has not the skills, patience, or cookware to execute the dishes.

31 people found this helpful

Helpful

Lady rph

i'm a weight watcher and am always looking for intriguing ...

Reviewed in the United States 🇺🇸 on February 18, 2015

Verified Purchase

i'm a weight watcher and am always looking for intriguing recipes for my family. although this book is very informative, i think it is a little too highbrow for me. there are some interesting tips throughout the book.

4 people found this helpful

Helpful

Kindle Customer

Great

Reviewed in the United States 🇺🇸 on December 20, 2015

Verified Purchase

Gift to a niece who loves to cook. When I gave it to her she ignored me the rest of the afteroon and went through the whole book, putting tabs on several recipes she just had to try. Plus, she showed me places where it gave really good tips on different prep and storing. Even I love the book and I don't cook.

One person found this helpful

Helpful

Mike Mathews

A whole-new, super-cool cookbook genre

Reviewed in the United States 🇺🇸 on May 5, 2015

Verified Purchase

Who said knowing is half the battle? I don't know. But I love the knowledge that comes with every recipe. It may not be for everyone, but I found this cookbook style to be a completely fresh voice and a fantastic way to follow a recipe. The details behind each step and the purpose the ingredient serves is really fascinating.

3 people found this helpful

Helpful

Bdarby

Great cookbook. Very informative with the science and reasoning ...

Reviewed in the United States 🇺🇸 on November 12, 2017

Verified Purchase

Great cookbook. Very informative with the science and reasoning behind what you're cooking. I'm a big fan of Alton Brown's cookbooks for this same reason. I really enjoy this cookbook, everything I've made so far has been awesome!

Helpful

Jesse Hall

... want to learn more techniques and to get a better understanding on how to prepare meals

Reviewed in the United States 🇺🇸 on April 2, 2015

Verified Purchase

If you want to learn more techniques and to get a better understanding on how to prepare meals, this is the book for you. The amount of knowledge in this book is something that you get from generations of cooks that is passed down. This is the google of cook books.

3 people found this helpful

Helpful

Penny Osorio

I would have liked a few more new ideas!

Reviewed in the United States 🇺🇸 on February 18, 2015

Verified Purchase

This is a good cookbook, but not much new here! Could have used more recipes with different ingredients, especially for vegetables.

One person found this helpful

Helpful

Deborah J Hunter

A wonderfully unusual cookbook

Reviewed in the United States 🇺🇸 on November 14, 2014

Verified Purchase

Just got it and have looked through it but not cooked from it yet. Unlike any cookbook I've ever had. I think I would try cooking almost everything in it. There are wonderful pictures and lots of good information. A great addition to my library.

7 people found this helpful

Helpful

Top reviews from other countries

Jocelyn Hall

Great book

Reviewed in the United Kingdom 🇬🇧 on January 25, 2018

Verified Purchase

Very interesting book that helps you understand food and how you should be cooking it for the best taste and nutritious value. Swift delivery even before Christmas.

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Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing Hardcover – Illustrated, October 21, 2014

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Keith Schroeder

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