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Lädt ... Cognitive Cooking with Chef Watson: Recipes for Innovation from IBM & the Institute of Culinary Educationvon IBM
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Take Your Cooking to a Whole New Level with Chef Watson and the Institute of Culinary Education! You don't have to be a culinary genius to be a great cook. But when it comes to thinking outside the box, even the best chefs can be limited by their personal experiences, the tastes and flavor combinations they already know. That's why IBM and the Institute of Culinary Education teamed up to develop a groundbreaking cognitive cooking technology that helps cooks everywhere discover and create delicious recipes, utilizing unusual ingredient combinations that man alone might never imagine. In Cognitive Cooking with Chef Watson, IBM's unprecedented technology and ICE's culinary experts present more than 65 original recipes exploding with irresistible new flavors. Together, they have carefully crafted, evaluated and perfected each of these dishes for "pleasantness" (superbtaste), "surprise" (innovativeness) and a "synergy" of mouthwatering ingredients that will delight any food lover. Sprinkled throughout the book are cooking tips from the pros at ICE, entertaining anecdotes on the various stages of IBM and ICE's collaboration and ideas for home cooks to expand their repertoires or spice up current favorites. From Chef Watson's first recipe ever, the Spanish Almond Crescent, to Creole Shrimp-Lamb Dumplings, Italian-PumpkinCheesecake, and Hoof-and-Honey Ale, Cognitive Cooking with Chef Watsonintroduces home cooks and professional chefs to a whole new world of culinary possibilities. Keine Bibliotheksbeschreibungen gefunden. |
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Google Books — Lädt ... GenresMelvil Decimal System (DDC)641.50285Technology Home and family management Food And Drink Cooking, cookbooks > MiscellanyKlassifikation der Library of Congress [LCC] (USA)BewertungDurchschnitt:
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Unfortunately as I read through the magic faded. Watson came up with novel combinations but it took the skills of highly talented chefs to balance the ingredients and to find ways of cooking them to bring out the suggested blend of flavours. Worse still this is fancy high end cooking so lots and lots of side preparations to compliment and balance the key ingredient only for a dribble or a dressing or a smear to be used. But what dishes, they looked good and you can just image the flavour contrast, balance and opposing textures and colours. What is not to like. As a sop they included a section of 'home cooking' that ordinary guys like you and me could tackle. Real patronising made worse because their concept of home cooking is firmly founded on what goes down in the USofA, so a rich diet of burgers and BBQ's.
In the end I put the book down disappointed. Our talented chefs were challenging Watson with unlikely combinations of ingredients or style of cooking to see what it could come up with to then use their creative skills to turn it into a worthwhile dish. So in the end just another exercise in searching the planet for novelty for novelty sake. Too much of that going on already. And the waste, all those ingredients that add just a fleck.
So wanted to revel and I will try some out. But not the breakthrough I was expecting.
On reflection those old regional dishes had a lot going for them, taking the few ingredients that were in season and making the most of them, producing hearty and filling meals with little waste. Surely that is better than this chase after novelty. ( )