📒Cook S Science ✍ The Editors At Cooks Illustra

â™ Book Title : Cook s Science
✍Author : The Editors At Cooks Illustra
â™›Publisher : America's Test Kitchen
♣Release Date : 2016
âśżPages : 504
â™ ISBN : 9781940352459
♬Available Language : English, Spanish, And French

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đź“ťCook s Science Book Synopsis : 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 ✍ Cook's Illustrated

â™ Book Title : The Science of Good Cooking
✍Author : Cook's Illustrated
â™›Publisher : America's Test Kitchen
♣Release Date : 2012-10-01
âśżPages : 504
â™ ISBN : 9781936493463
♬Available Language : English, Spanish, And French

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đź“ťThe Science of Good Cooking Book Synopsis : 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.

📒What Einstein Didn T Know ✍ Robert L. Wolke

â™ Book Title : What Einstein Didn t Know
✍Author : Robert L. Wolke
â™›Publisher : Courier Corporation
♣Release Date : 2014-05-21
âśżPages : 240
â™ ISBN : 9780486492896
♬Available Language : English, Spanish, And French

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đź“ťWhat Einstein Didn t Know Book Synopsis : Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."

📒Cooking For Geeks ✍ Jeff Potter

â™ Book Title : Cooking for Geeks
✍Author : Jeff Potter
â™›Publisher : "O'Reilly Media, Inc."
♣Release Date : 2015-09-28
âśżPages : 488
â™ ISBN : 9781491928141
♬Available Language : English, Spanish, And French

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📝Cooking for Geeks Book Synopsis : Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. 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 quickly does a pizza cook if we overclock an oven to 1,000 F/540 C? Author and cooking geek Jeff Potter provides the answers to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This

📒The Kitchen Science Cookbook ✍ Michelle Dickinson

â™ Book Title : The Kitchen Science Cookbook
✍Author : Michelle Dickinson
â™›Publisher :
♣Release Date : 2018
âśżPages : 180
â™ ISBN : 0473425971
♬Available Language : English, Spanish, And French

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đź“ťThe Kitchen Science Cookbook Book Synopsis : The Kitchen Science Cookbook is a beautiful, lovingly crafted recipe book with a twist - every recipe is also a science experiment that you can do at home using only the ingredients found in your pantry.

📒Molecular Gastronomy ✍ Hervé This

â™ Book Title : Molecular Gastronomy
✍Author : Hervé This
â™›Publisher : Columbia University Press
♣Release Date : 2012-04-02
âśżPages : 392
â™ ISBN : 9780231508070
♬Available Language : English, Spanish, And French

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📝Molecular Gastronomy Book Synopsis : Hervé This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

â™ Book Title : How to Read a French Fry
✍Author : Russ Parsons
â™›Publisher : Houghton Mifflin Harcourt
♣Release Date : 2003-09-08
âśżPages : 352
â™ ISBN : 9780547346250
♬Available Language : English, Spanish, And French

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📝How to Read a French Fry Book Synopsis : In a book widely hailed for its entertaining prose and provocative research, the award-winning Los Angeles Times food journalist Russ Parsons examines the science behind ordinary cooking processes. Along the way he dispenses hundreds of tips and the reasons behind them, from why you should always begin cooking beans in cold water, to why you should salt meat before sautéing it, to why it's a waste of time to cook a Vidalia onion. Filled with sharp-witted observations ("Frying has become synonymous with minimum-wage labor, yet hardly anyone will try it at home"), intriguing food trivia (fruit deprived of water just before harvest has superior flavor to fruit that is irrigated up to the last moment ), and recipes (from Oven-Steamed Salmon with Cucumber Salad to Ultimate Strawberry Shortcake), How to Read a French Fry contains all the ingredients you need to become a better cook.

📒The Science Of Cooking ✍ Peter Barham

â™ Book Title : The Science of Cooking
✍Author : Peter Barham
â™›Publisher : Springer
♣Release Date : 2012-10-05
âśżPages : 244
â™ ISBN : 3642631665
♬Available Language : English, Spanish, And French

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📝The Science of Cooking Book Synopsis : 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. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. They will find anecdotes and, sprinkled throughout the book, scientific points of information... The book is a pleasant read and is an invitation to become better acquainted with the science of cooking." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

📒The Curves Of Life ✍ Sir Theodore Andrea Cook

â™ Book Title : The Curves of Life
✍Author : Sir Theodore Andrea Cook
â™›Publisher : Courier Corporation
♣Release Date : 1979-02
âśżPages : 479
â™ ISBN : 048623701X
♬Available Language : English, Spanish, And French

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đź“ťThe Curves of Life Book Synopsis : The significance of the spiral in nature, art, science, and the phenomena of life and growth is probed

📒The Flavor Matrix ✍ James Briscione

â™ Book Title : The Flavor Matrix
✍Author : James Briscione
â™›Publisher : Houghton Mifflin Harcourt
♣Release Date : 2018
âśżPages : 320
â™ ISBN : 9780544809963
♬Available Language : English, Spanish, And French

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đź“ťThe Flavor Matrix Book Synopsis : A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, toThe Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen,The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.