The science of good food: the ultimate reference on how cooking works

Book Cover
Average Rating
R. Rose,
Pub. Date:

The science of cooking is the most fascinating and influential development in cuisine.

Award-winning chefs and cutting-edge restaurants around the world are famous for using the principles of chemistry and physics to create exciting new taste sensations. From Ferrán Adrià of El Bulli restaurant in Spain to Homaro Cantu of Moto in Chicago, great chefs combine unexpected textures and flavors with secrets of new cooking techniques in great dishes.

This is the first reference to bring the science of food to home cooks and professional chefs alike. Organized from A to Z, this highly readable book has more than 1,800 entries that clearly explain the physical and chemical transformations which govern all food preparation and cooking. Entries vary from agriculture and food safety to animal husbandry and flavor science.

Each entry begins with an explanation of the science behind the food, equipment or cooking method. Extensive cross-references encourage the reader to delve more deeply into topics of interest.

More than 200 illustrations and photographs help home cooks visualize the basic principles of food science. Also included are 100 recipes that demonstrate those principles, from how deep-frying works to how to keep red cabbage from turning blue.

The Science of Good Food provides straightforward explanations of the what, the how and the why of food and cooking, encouraging cooks at all levels to be more confident and creative.

More Details
Also in This Series
More Like This
Reviews from GoodReads
Loading GoodReads Reviews.
Staff View

Grouping Information

Grouped Work ID 7ed38cc0-8767-6af2-3cab-e95b2f3fde96
Grouping Title science of good food the ultimate reference on how cooking works
Grouping Author joachim david
Grouping Category book
Last Grouping Update 2018-11-30 04:48:36AM
Last Indexed 2018-12-16 04:42:41AM

Solr Details

accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Handel, A. Philip,, Schloss, Andrew, 1951-
author Joachim, David.
author2-role Handel, A. Philip,author.|Author, Schloss, Andrew,1951-author.|Author
author_display Joachim, David
collection_arlington Adult Nonfiction
detailed_location_arlington Central Adult Nonfiction
display_description Presents the science of cooking in an easy-to-use A to Z format. Explains the physical and chemical transformations that govern all food preparation and cooking, offers thousands of tips, and hundreds of food facts.
format_arlington Book
format_category_arlington Books
id 7ed38cc0-8767-6af2-3cab-e95b2f3fde96
isbn 9780778801894, 9780778802051
item_details ils:.b12990784|.i21565478|Central Adult Nonfiction|641.5 JOACH|||1|false|false|||||Due Dec 20, 2018|Nov 21, 2018|can||
itype_arlington Paperback
last_indexed 2018-12-16T09:42:41.385Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_arlington 641.5 JOACH
owning_library_arlington Arlington Public Library, Aurora Hills, Central, Cherrydale, Columbia Pike, Connection Crystal City, Detention Center, Glencarlyn, Local History, Plaza, Shirlington, Westover
owning_location_arlington Central
primary_isbn 9780778802051
publishDate 2008
record_details ils:.b12990784|Book|Books||English|R. Rose,|2008.|624 pages : color ; 28 cm.
recordtype grouped_work
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b12990784 .i21565478 Checked Out Checked Out false false true false false true 9999
subject_facet Cooking, Food
title_display The science of good food : the ultimate reference on how cooking works
title_full The science of good food : the ultimate reference on how cooking works / David Joachim and Andrew Schloss with A. Philip Handel, Ph.D.
title_short The science of good food :
title_sub the ultimate reference on how cooking works