The Science of Good Cooking

Written By Anonim
The Science of Good Cooking
  • Publsiher : Americas Test Kitchen
  • Release : 06 August 2021
  • ISBN : 9781933615981
  • Pages : 486 pages
  • Rating : 5/5 from 4 reviews
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Download or read book entitled The Science of Good Cooking by author: Anonim which was release on 06 August 2021 and published by Americas Test Kitchen with total page 486 pages . This book available in PDF, EPUB and Kindle Format. 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.

The Science of Good Cooking

The Science of Good Cooking
  • Author : Anonim
  • Publisher : Americas Test Kitchen
  • Release Date : 2012
  • Total pages : 486
  • ISBN : 9781933615981
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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....

Keys to Good Cooking

Keys to Good Cooking
  • Author : Harold Mcgee
  • Publisher : Hachette UK
  • Release Date : 2010-12-09
  • Total pages : 576
  • ISBN : 9781933615981
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Summary : There’s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – ...

The Science of Good Food

The Science of Good Food
  • Author : David Joachim,Andrew Schloss,A. Philip Handel
  • Publisher : Robert Rose Incorporated
  • Release Date : 2008-01-01
  • Total pages : 624
  • ISBN : 9781933615981
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Summary : An alphabetically arranged reference looks at the science behind everyday cooking, explaining the physical and chemical transformations involved in food preparation and cooking....

The Science of Cooking

The Science of Cooking
  • Author : Peter Barham
  • Publisher : Springer
  • Release Date : 2012-10-05
  • Total pages : 244
  • ISBN : 9781933615981
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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. ...

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 : 9781933615981
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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 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 : 9781933615981
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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 ...

The Science of Cooking

The Science of Cooking
  • Author : Stuart Farrimond
  • Publisher : Dorling Kindersley Ltd
  • Release Date : 2017-10-05
  • Total pages : 256
  • ISBN : 9781933615981
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Summary : Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to ...

The Science of Cooking

The Science of Cooking
  • Author : Claudi Mans
  • Publisher : Quick Immersion
  • Release Date : 2019-09-17
  • Total pages : 182
  • ISBN : 9781933615981
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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 ...

Cook Taste Learn

Cook  Taste  Learn
  • Author : Guy Crosby
  • Publisher : Columbia University Press
  • Release Date : 2019-12-10
  • Total pages : 185
  • ISBN : 9781933615981
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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 ...

Cooking for Geeks

Cooking for Geeks
  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release Date : 2015-09-28
  • Total pages : 488
  • ISBN : 9781933615981
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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 ...

Science in the Kitchen and the Art of Eating Well

Science in the Kitchen and the Art of Eating Well
  • Author : Pellegrino Artusi
  • Publisher : University of Toronto Press
  • Release Date : 2003-01-01
  • Total pages : 653
  • ISBN : 9781933615981
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Summary : Translation of: La scienza in cucina e l'arte di mangiar bene....

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 : 2016-05-02
  • Total pages : 560
  • ISBN : 9781933615981
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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 : 2010-07-20
  • Total pages : 432
  • ISBN : 9781933615981
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Summary : Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you ...

The Flavor Equation

The Flavor Equation
  • Author : Nik Sharma
  • Publisher : Chronicle Books
  • Release Date : 2020-10-27
  • Total pages : 352
  • ISBN : 9781933615981
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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 Good Vegan Cooking

The Science of Good Vegan Cooking
  • Author : RACHEL. VAUGHAN
  • Publisher : Desert
  • Release Date : 2019-01-21
  • Total pages : 52
  • ISBN : 9781933615981
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Summary : Live a healthy vegan lifestyle without breaking the bank with these affordable and delicious plant-based recipes. Frugal Vegan teaches you how to avoid pricey perishables and special ingredients, and still enjoy nutritious, exciting food at every meal. Learn the tips and tricks to creating plant-based cuisine on a budget and ...