The Science of Cooking

The Science of Cooking


  • Author : Stuart Farrimond
  • Publisher : Penguin
  • Release Date : 2017-09-19
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9781465470799

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The Science of Cooking Book Description :
Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in" the juices? A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect ...

The Science of Cooking

The Science of Cooking


  • Author : Stuart Farrimond
  • Publisher : Dorling Kindersley Ltd
  • Release Date : 2017-10-05
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9780241328538

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The Science of Cooking Book Description :
How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do you tell if a...

The Science of Cooking

The Science of Cooking


  • Author : Stuart Farrimond
  • Publisher : Dorling Kindersley Ltd
  • Release Date : 2017-10-05
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9780241428580

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The Science of Cooking Book Description :
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfec...

The Science of Cooking

The Science of Cooking


  • Author : Joseph J. Provost
  • Publisher : John Wiley & Sons
  • Release Date : 2016-05-02
  • Genre: Science
  • Pages :
  • ISBN 10 : 9781118674208

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The Science of Cooking Book Description :
Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening...

Kitchen Mysteries
Score: 1
From 1 Ratings

Kitchen Mysteries


  • Author : Hervé This
  • Publisher : Columbia University Press
  • Release Date : 2010
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9780231141710

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Kitchen Mysteries Book Description :
Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving....

The Science of Good Cooking
Score: 5
From 4 Ratings

The Science of Good Cooking


  • Author : Cook's Illustrated
  • Publisher : America's Test Kitchen
  • Release Date : 2012-10-01
  • Genre: Cooking
  • Pages :
  • ISBN 10 : 9781936493463

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The Science of Good Cooking Book Description :
Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you s...

Science and Cooking  Physics Meets Food  From Homemade to Haute Cuisine

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine


  • Author : Michael Brenner
  • Publisher : W. W. Norton & Company
  • Release Date : 2020-10-20
  • Genre: Science
  • Pages :
  • ISBN 10 : 9780393634938

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Science and Cooking Physics Meets Food From Homemade to Haute Cuisine Book Description :
Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on...

The Science of Cooking

The Science of Cooking


  • Author : Claudi Mans
  • Publisher : Quick Immersion
  • Release Date : 2019-09-17
  • Genre: Science
  • Pages :
  • ISBN 10 : 1949845060

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The Science of Cooking Book Description :
"I remember the early years of science as it applies to cooking and have seen how it has developed since then with contributions as Nathan Myhrvold . Claudi Mans makes a new contribution in his book The Science of Cooking. A Quick immersion, offering a vision of what happens when we cook, from the point of view of science, while using clear and straightforward language." Harold McGee "An incisive and well-documented book that provides an entrance into the world of cuisine as seen through the prism of science." Ferran Adri "This book of Professor Mans is an excellent description of some of the science that is important for cooking, told as science, but through the eyes of a chef." David A. Weitz (Harvard University). In recent years, new products, new...

Science and Cooking

Science and Cooking


  • Author : Karyn Henley
  • Publisher : Standard Pub
  • Release Date : 1997
  • Genre: Religion
  • Pages :
  • ISBN 10 : 0784706999

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Science and Cooking Book Description :
"Science activities include making a smelling chart, starting seeds, exploring erosion, and making a bubble rainbow. Cooking activities include moon cookies, an edible map, breadstick people, and storm soup."--Cover....