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The Science of Cooking

2017-09-19 Cooking
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Release : 2017-09-19
Genre : Cooking
Kind : eBook
Book Rating : 794/5 ( reviews)

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Book Synopsis The Science of Cooking by : Stuart Farrimond

Download or read book The Science of Cooking written by Stuart Farrimond. This book was released on 2017-09-19. Available in PDF, EPUB and Kindle. Book excerpt: 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 for perfecting everyday cooking as well as for special meals.

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

2020-10-20 Science
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Release : 2020-10-20
Genre : Science
Kind : eBook
Book Rating : 930/5 ( reviews)

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Book Synopsis Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by : Michael Brenner

Download or read book Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine written by Michael Brenner. This book was released on 2020-10-20. Available in PDF, EPUB and Kindle. Book excerpt: 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 experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

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.

The Science of Good Cooking

2012-10-01 Cooking
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Release : 2012-10-01
Genre : Cooking
Kind : eBook
Book Rating : 462/5 ( reviews)

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Book Synopsis The Science of Good Cooking by : Cook's Illustrated

Download or read book The Science of Good Cooking written by Cook's Illustrated. This book was released on 2012-10-01. Available in PDF, EPUB and Kindle. Book excerpt: 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 should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

Cook's Science

2016-10-04 Cooking
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Release : 2016-10-04
Genre : Cooking
Kind : eBook
Book Rating : 452/5 ( reviews)

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Book Synopsis Cook's Science by : Cook's Illustrated

Download or read book Cook's Science written by Cook's Illustrated. This book was released on 2016-10-04. Available in PDF, EPUB and Kindle. Book excerpt: In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

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