The Science Of Good Cooking

Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493462
Size: 43.99 MB
Format: PDF, ePub
View: 3792
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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: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 1118674200
Size: 36.77 MB
Format: PDF, Mobi
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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 Food Lab Better Home Cooking Through Science

Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Size: 46.41 MB
Format: PDF, Docs
View: 5930
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How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more.

The Science Of Cooking

Author: Peter Barham
Publisher: Springer
ISBN: 9783642631665
Size: 47.66 MB
Format: PDF
View: 4502
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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: 12.13 MB
Format: PDF, Mobi
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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, ...

Cooking For Geeks

Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 149192814X
Size: 37.93 MB
Format: PDF, Mobi
View: 6669
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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).

The Kitchen As Laboratory

Author: Cesar Vega
Publisher: Columbia University Press
ISBN: 0231153457
Size: 75.85 MB
Format: PDF
View: 2041
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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.

The Kitchen As Laboratory

Author: Cesar Vega
Publisher: Columbia University Press
ISBN: 0231153457
Size: 69.59 MB
Format: PDF
View: 3920
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Reflections on the Science of Food and Cooking Cesar Vega, Job Ubbink, Erik
van der Linden. thirty-two. On the Fallacy OF cOOking FrOm Scratch céSar Vega
and daVid J. mcclementS ...

Culinary Reactions

Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Size: 17.46 MB
Format: PDF, ePub
View: 7627
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And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day.