Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing! by Keith Schroeder

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Notes about Recipes in this book

  • Cocoa-crusted New York strip

    • Wende on July 28, 2021

      I was skeptical about this, but intrigued enough to try it. Wow! So glad I did. It's an unusual preparation to be sure, but the steak was fantastic. Super simple and seemingly foolproof. I used slightly less cayenne than called for and there was still plenty of lovely heat. The next day, my husband said he couldn't stop thinking about it, so it's definitely a keeper recipe.

  • Carnitas de pollo

    • Wende on September 20, 2021

      This is really so good. The flavor of pork carnitas without all of the fat. Amazing!

  • Clam shack-style broiled fish

    • blintz on June 24, 2015

      Fast, easy, and great tonight with my fish share yellow tail flounder! Good for a hot night--it was under the broiler for less than 10 minutes.

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  • ISBN 10 0848704282
  • ISBN 13 9780848704285
  • Published Oct 21 2014
  • Format Hardcover
  • Page Count 384
  • Language English
  • Countries United States
  • Publisher Oxmoor House, Incorporated
  • Imprint Oxmoor House, Incorporated

Publishers Text

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.