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The Kitchen as Laboratory

2013-08-13 Cooking
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Release : 2013-08-13
Genre : Cooking
Kind : eBook
Book Rating : 457/5 ( reviews)

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Book Synopsis The Kitchen as Laboratory by : Cesar Vega

Download or read book The Kitchen as Laboratory written by Cesar Vega. This book was released on 2013-08-13. Available in PDF, EPUB and Kindle. Book excerpt: In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. 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. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.

The Food Lab: Better Home Cooking Through Science

2015-09-21 Cooking
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Release : 2015-09-21
Genre : Cooking
Kind : eBook
Book Rating : 867/5 ( reviews)

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Book Synopsis The Food Lab: Better Home Cooking Through Science by : J. Kenji López-Alt

Download or read book The Food Lab: Better Home Cooking Through Science written by J. Kenji López-Alt. This book was released on 2015-09-21. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? 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. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Kitchen Science Lab for Kids

2014-08 Crafts & Hobbies
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Release : 2014-08
Genre : Crafts & Hobbies
Kind : eBook
Book Rating : 254/5 ( reviews)

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Book Synopsis Kitchen Science Lab for Kids by : Liz Lee Heinecke

Download or read book Kitchen Science Lab for Kids written by Liz Lee Heinecke. This book was released on 2014-08. Available in PDF, EPUB and Kindle. Book excerpt: DIVAt-home science provides an environment for freedom, creativity and invention that is not always possible in a school setting. In your own kitchen, it’s simple, inexpensive, and fun to whip up a number of amazing science experiments using everyday ingredients./divDIV /divDIVScience can be as easy as baking. Hands-On Family: Kitchen Science Lab for Kids offers 52 fun science activities for families to do together. The experiments can be used as individual projects, for parties, or as educational activities groups./divDIV /divKitchen Science Lab for Kids will tempt families to cook up some physics, chemistry and biology in their own kitchens and back yards. Many of the experiments are safe enough for toddlers and exciting enough for older kids, so families can discover the joy of science together.

Kitchen Mysteries

2010 Cooking
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Release : 2010
Genre : Cooking
Kind : eBook
Book Rating : 718/5 ( reviews)

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Book Synopsis Kitchen Mysteries by : Hervé This

Download or read book Kitchen Mysteries written by Hervé This. This book was released on 2010. Available in PDF, EPUB and Kindle. Book excerpt: International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen.

The Science of Cooking

2016-04-29 Science
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Release : 2016-04-29
Genre : Science
Kind : eBook
Book Rating : 321/5 ( reviews)

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Book Synopsis The Science of Cooking by : Joseph J. Provost

Download or read book The Science of Cooking written by Joseph J. Provost. This book was released on 2016-04-29. Available in PDF, EPUB and Kindle. Book excerpt: 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 at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

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