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

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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]

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]

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Cooking increases the digestibility of many foods which are inedible or poisonous when raw. For example, raw cereal grains are hard to digest, while kidney beans are toxic when raw or improperly cooked due to the presence of phytohaemagglutinin, which is inactivated by cooking for at least ten minutes at 100°C (212°F). [27] 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. T]his book is very timely... and there are so many wantable dishes here... Among the dishes calling me are sausage and fennel focaccia rolls; squash baked with beer, cheese, cream and pretzels; and cherry Bakewell pudding." Diana Henry, Telegraph

Smith, 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.

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Cutting Boards (Plastic Versus Wood)". Food Safety, Preparation and Storage Tips. Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona. 1998. Archived from the original on 13 June 2006 . Retrieved 21 June 2006. 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. USDA Table of Nutrient Retention Factors, Release 6" (PDF). USDA. USDA. December 2007. Archived (PDF) from the original on 9 October 2022. Home cooking has traditionally been a process carried out informally in a home or around a communal fire, and can be enjoyed by all members of the family, although in many cultures women bear primary responsibility. [47] Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offered the cooking of pots of food provided by their customers as an additional service. In the present day, factory food preparation has become common, with many "ready-to-eat" as well as "ready-to-cook" foods being prepared and cooked in factories and home cooks using a mixture of scratch made, and factory made foods together to make a meal. The nutritional value of including more commercially prepared foods has been found to be inferior to home-made foods. [48] Home-cooked meals tend to be healthier with fewer calories, and less saturated fat, cholesterol and sodium on a per calorie basis while providing more fiber, calcium, and iron. [49] The ingredients are also directly sourced, so there is control over authenticity, taste, and nutritional value. The superior nutritional quality of home-cooking could therefore play a role in preventing chronic disease. [50] Cohort studies following the elderly over 10 years show that adults who cook their own meals have significantly lower mortality, even when controlling for confounding variables. [51] 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.

Wrangham, R. and Conklin-Brittain, N., 2003. Cooking as a biological trait. Comparative Biochemistry and Physiology Part A: Molecular & Integrative Physiology, 136(1), pp. 35–46 Potato, nutrition and diet – International Year of the Potato 2008". Archived from the original on 5 November 2007 . Retrieved 14 August 2011. Basics for Handling Food Safely". United States Department of Agriculture. Archived from the original on 28 September 2004 . Retrieved 1 April 2012. 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.Ancient human relative used fire, surprising discoveries suggest". Washington Post . Retrieved 11 December 2022. Pringle, Heather (2 April 2012), "Quest for Fire Began Earlier Than Thought", ScienceNOW, archived from the original on 15 April 2013 , retrieved 4 April 2012 Vitamins and minerals are required for normal metabolism; and what the body cannot manufacture itself must come from external sources. Vitamins come from several sources including fresh fruit and vegetables ( Vitamin C), carrots, liver ( Vitamin A), cereal bran, bread, liver (B vitamins), fish liver oil ( Vitamin D) and fresh green vegetables ( Vitamin K). Many minerals are also essential in small quantities including iron, calcium, magnesium, sodium chloride and sulfur; and in very small quantities copper, zinc and selenium. The micronutrients, minerals, and vitamins [20] in fruit and vegetables may be destroyed or eluted by cooking. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted cooking. [21] [ failed verification] The bioavailability of some vitamins such as thiamin, vitamin B6, niacin, folate, and carotenoids are increased with cooking by being freed from the food microstructure. [22] Blanching or steaming vegetables is a way of minimizing vitamin and mineral loss in cooking. Pennisi: Did Cooked Tubers Spur the Evolution of Big Brains?". Cogweb.ucla.edu . Retrieved 7 November 2013.

Cooking foods with heat depends on many factors: the specific heat of an object, thermal conductivity, and (perhaps most significantly) the difference in temperature between the two objects. Thermal diffusivity is the combination of specific heat, conductivity and density that determines how long it will take for the food to reach a certain temperature. [46] Home-cooking and commercial cooking [ edit ] A restaurant kitchen in Munich, Germany (Haxnbauer restaurant) You could cook non-stop from this book for, indeed, a year, without ever getting bored! With over 200 recipes, and with an expansive flavour palette, it is a boon for those in a cooking rut." Nigella Lawson a b Carcinogens and Anticarcinogens in the Human Diet. National Academy Press. 1996. ISBN 978-0-309-05391-4.Household air pollution and health". World Health Organization. 22 September 2021 . Retrieved 12 April 2022. W. Wayt Gibbs; Nathan Myhrvold (2011). "A New Spin on Cooking". Scientific American. 304 (3): 23. Bibcode: 2011SciAm.304c..23G. doi: 10.1038/scientificamerican0311-23a. PMID 21438483. 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. 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. What a beauty... imaginative, appealing recipes grounded in good sense... you can taste the experience, that these are lived recipes." Rachel Roddy

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