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...]. He has also been a television cinematographer. Good Eats mixes cooking, cooking techniques, and some of the science behind them in an highly individualisti ...sic video ''The One I Love'' and has directed television commercials. As a cooking expert, he has written ''Alton Brown's Gear for Your Kitchen'', ''I'm Just

==Cooking==

...less and extremely tender; the sauce is a flour-thickened reduction of its cooking liquid of veal or chicken stock, aromatics, and vegetables, to which an enr ''Mastering the Art of French Cooking'', Beck, Bertholle, and Child, Alfred A. Knopf, New York, 1961

{{rpl|Oil (cooking)}}

A [[cooking]] technique that uses fats as a means of heat conduction and often adding t

*''Essentials of Classic Italian Cooking'', by Marcella Hazan, Alfred A. Knopf, New York, 1992, ISBN 0-394-58404-X

{{r|Cooking methods}}

...; ultimately from [[Latin]] ''coquere'', "to cook") is a specific set of [[cooking]] traditions and practices, often associated with a specific culture. Relig ...ity among professional [[chef]]s and their clientèle. Nevertheless, French cooking techniques have been a major influence on virtually all Western cuisines.

..., however, with the development of the so-called ''nouvelle cuisine'' (new cooking), lightly cooked pieces of duck breast (''magret de canard'') became a prom

==Cooking==

...er 9, Seeds: grains, legumes and nuts, ''in'' McGee H (2004) ''On Food and Cooking: The Science and Lore of the Kitchen'', revised edition, Scribner. ISBN 0-6 ...batters: Bread, cakes, pastry, pasta, ''in'' McGee H (2004) ''On Food and Cooking: The Science and Lore of the Kitchen'', revised edition, Scribner. ISBN 0-6

In cooking, a preparation, usually based on grains, spices, and other ingredients such

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''Cooking directions'' ''Cooking directions''

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{{r|cooking show}}

{{r|Cooking}}

''Cooking directions'' * 2 tablespoons cooking oil

...s [[fruits]], which may be eaten raw but are often [[pickle|pickled]] or [[cooking|cooked]]. Originally from [[Asia]], a variety of different types of cucumb

...2004</ref><ref>[http://itc.conversationsnetwork.org/shows/detail3804.html Cooking with IEEE Spectrum: Harold McGee]</ref><ref name=eggwhites>{{cite journal|l ...pages=30|doi=10.1063/1.882728}}</ref> and lectured on kitchen chemistry at cooking schools, universities, The [[Oxford Symposia on Food and Cookery]], the [[D