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

Book Cover
Average Rating
Publisher:
R. Rose,
Pub. Date:
2008.
Language:
English
Description

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.

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ISBN:
9780778802051
9780778801894
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Grouping Information

Grouped Work ID7ed38cc0-8767-6af2-3cab-e95b2f3fde96
Grouping Titlescience of good food the ultimate reference on how cooking works
Grouping Authorjoachim david
Grouping Categorybook
Last Grouping Update2019-12-31 17:31:16PM
Last Indexed2020-01-25 04:45:00AM

Solr Details

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Schloss, Andrew, 1951-
authorJoachim, David.
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ils:.b12990784BookBooksEnglishR. Rose, 2008.624 pages : color ; 28 cm
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subject_facetCooking
Food
title_displayThe science of good food : the ultimate reference on how cooking works
title_fullThe science of good food : the ultimate reference on how cooking works / David Joachim and Andrew Schloss with A. Philip Handel, Ph.D.
title_shortThe science of good food
title_subthe ultimate reference on how cooking works