Cook s Science

Written By THE EDITORS AT COOK'S ILLUSTRA
Cook s Science
  • Publsiher : America's Test Kitchen
  • Release : 01 August 2021
  • ISBN : 1940352452
  • Pages : 504 pages
  • Rating : /5 from reviews
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Download or read book entitled Cook s Science by author: THE EDITORS AT COOK'S ILLUSTRA which was release on 01 August 2021 and published by America's Test Kitchen with total page 504 pages . This book available in PDF, EPUB and Kindle Format. This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description.

Cook s Science

Cook s Science
  • Author : THE EDITORS AT COOK'S ILLUSTRA,Guy Crosby
  • Publisher : America's Test Kitchen
  • Release Date : 2016
  • Total pages : 504
  • ISBN : 1940352452
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Summary : This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description....

The Science of Cooking

The Science of Cooking
  • Author : Stuart Farrimond
  • Publisher : DK
  • Release Date : 2017-09-19
  • Total pages : 256
  • ISBN : 1940352452
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Summary : 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 ...

The Science of Good Cooking

The Science of Good Cooking
  • Author : Anonim
  • Publisher : Americas Test Kitchen
  • Release Date : 2012
  • Total pages : 486
  • ISBN : 1940352452
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Summary : Collects tips and advice on cooking and provides answers to common culinary questions, including how to melt cheese well and how to create flaky pastry....

KitchenWise

KitchenWise
  • Author : Shirley O. Corriher
  • Publisher : Scribner
  • Release Date : 2020-11-17
  • Total pages : 288
  • ISBN : 1940352452
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Summary : The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers priceless cooking techniques and know-how based on her expansive understanding of food science. Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking ...

The Science of Cooking

The Science of Cooking
  • Author : Stuart Farrimond
  • Publisher : Dorling Kindersley Ltd
  • Release Date : 2017-10-05
  • Total pages : 256
  • ISBN : 1940352452
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Summary : 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 Science of Food

The Science of Food
  • Author : Marty Jopson
  • Publisher : Michael O'Mara Books
  • Release Date : 2017-09-07
  • Total pages : 212
  • ISBN : 1940352452
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Summary : In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the ...

The Science of Cooking

The Science of Cooking
  • Author : Peter Barham
  • Publisher : Springer
  • Release Date : 2012-10-05
  • Total pages : 244
  • ISBN : 1940352452
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Summary : A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. ...

The Science of Cooking

The Science of Cooking
  • Author : Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
  • Publisher : John Wiley & Sons
  • Release Date : 2016-04-29
  • Total pages : 544
  • ISBN : 1940352452
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Summary : 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 ...

Cooking for Geeks

Cooking for Geeks
  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release Date : 2015-09-28
  • Total pages : 488
  • ISBN : 1940352452
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Summary : Cooking for Geeks is more than just a cookbook. Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how ...

The Science of Spice

The Science of Spice
  • Author : Stuart Farrimond
  • Publisher : Dorling Kindersley Ltd
  • Release Date : 2018-10-04
  • Total pages : 224
  • ISBN : 1940352452
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Summary : Break new ground with this spice book like no other, from TV personality, food scientist and bestselling author, Dr Stuart Farrimond. Taking the periodic table of spices as a starting point, explore the science behind the art of making incredible spice blends and how the flavour compounds within spices work ...

The Science of Good Cooking

The Science of Good Cooking
  • Author : Cook's Illustrated
  • Publisher : America's Test Kitchen
  • Release Date : 2012-10-01
  • Total pages : 504
  • ISBN : 1940352452
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Summary : 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 ...

Cook Taste Learn

Cook  Taste  Learn
  • Author : Guy Crosby
  • Publisher : Columbia University Press
  • Release Date : 2019-12-10
  • Total pages : 185
  • ISBN : 1940352452
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Summary : Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens ...

The Flavor Equation

The Flavor Equation
  • Author : Nik Sharma
  • Publisher : Chronicle Books
  • Release Date : 2020-10-27
  • Total pages : 352
  • ISBN : 1940352452
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Summary : Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, The Chicago Tribune, NPR Here & Now, Forbes, Martha Stewart Living, The Smithsonian, SF Chronicle, LA Times, Serious Eats, New Yorker, Washington Post, and many more. "...

The Science of Cooking

The Science of Cooking
  • Author : Claudi Mans
  • Publisher : Quick Immersion
  • Release Date : 2019-09-17
  • Total pages : 182
  • ISBN : 1940352452
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Summary : "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 ...

Exploration and Science

Exploration and Science
  • Author : Michael S. Reidy,Gary R. Kroll,Erik M. Conway
  • Publisher : ABC-CLIO
  • Release Date : 2007
  • Total pages : 371
  • ISBN : 1940352452
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Summary : This comprehensive volume explores the intricate, mutually dependent relationship between science and exploration—how each has repeatedly built on the discoveries of the other and, in the process, opened new frontiers....