The Science Of Good Cooking

Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493462
Size: 34.52 MB
Format: PDF, Mobi
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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.

The Science Of Cooking

Author: Peter Barham
Publisher: Springer
ISBN: 9783642631665
Size: 60.30 MB
Format: PDF, Mobi
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They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking.

Kitchen Mysteries

Author: Hervé This
Publisher: Columbia University Press
ISBN: 0231141718
Size: 30.29 MB
Format: PDF, ePub
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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, ...

The Science Of Cooking

Author: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 111921033X
Size: 58.69 MB
Format: PDF, Docs
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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 Kitchen As Laboratory

Author: Cesar Vega
Publisher: Columbia University Press
ISBN: 0231153457
Size: 48.14 MB
Format: PDF, ePub, Docs
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From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture.

On Food And Cooking

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 9781416556374
Size: 73.32 MB
Format: PDF
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Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have ...

Molecular Gastronomy

Author: Hervé This
Publisher: Columbia University Press
ISBN: 0231508077
Size: 37.38 MB
Format: PDF, ePub, Mobi
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What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights.

Cooking For Geeks

Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 149192814X
Size: 17.14 MB
Format: PDF
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This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes--from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).

Science In The Kitchen And The Art Of Eating Well

Author: Pellegrino Artusi
Publisher: University of Toronto Press
ISBN: 1442690968
Size: 29.84 MB
Format: PDF, ePub, Docs
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This English edition (first published by Marsilio Publishers in 1997) features a delightful introduction by Luigi Ballerini that traces the fascinating history of the book and explains its importance in the context of Italian history and ...