Cook s Science Book
Score: 5
From 1 Ratings

Cook s Science


  • Author : Cook's Illustrated
  • Publisher : National Geographic Books
  • Release Date : 2016-10-04
  • Genre: Cooking
  • Pages : 0
  • ISBN 10 : 9781940352459

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Cook s Science Excerpt :

In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

Cook s Science Book
Score: 5
From 1 Ratings

Cook s Science


  • Author : Cook's Illustrated
  • Publisher : America's Test Kitchen
  • Release Date : 2016-10-04
  • Genre: Cooking
  • Pages : 504
  • ISBN 10 : 9781940352473

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Cook s Science Excerpt :

In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surprising) science behind them: Cook's Science. Each chapter explains the science behind one of the 50 ingredients in a short, informative essay--topics ranging from pork shoulder to apples to quinoa to dark chocolate--before moving onto an original (and sometimes quirky) experiment, performed in our test kitchen and designed to show how the science works. The book includes 50 dynamic, full-page color illustrations, giving in-depth looks at individual ingredients, "family trees" of ingredients, and cooking techniques like sous vide, dehydrating, and fermentation. The 400+ foolproof recipes included take the science into the kitchen, and range from crispy fried chicken wings to meaty-tasting vegetarian chili, coconut layer cake to strawberry rhubarb pie.

The Science of Good Cooking Book
Score: 5
From 5 Ratings

The Science of Good Cooking


  • Author : Cook's Illustrated
  • Publisher : America's Test Kitchen
  • Release Date : 2012-10-01
  • Genre: Cooking
  • Pages : 504
  • ISBN 10 : 9781936493463

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The Science of Good Cooking Excerpt :

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 Book
Score: 3
From 2 Ratings

What Einstein Didn t Know


  • Author : Robert L. Wolke
  • Publisher : Courier Corporation
  • Release Date : 2014-05-21
  • Genre: Science
  • Pages : 244
  • ISBN 10 : 9780486492896

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What Einstein Didn t Know Excerpt :

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 Book
Score: 4.5
From 6 Ratings

Cooking for Geeks


  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Release Date : 2010-07-20
  • Genre: Cooking
  • Pages : 433
  • ISBN 10 : 9781449396039

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Cooking for Geeks Excerpt :

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

KitchenWise Book
Score: 3
From 1 Ratings

KitchenWise


  • Author : Shirley O. Corriher
  • Publisher : Simon and Schuster
  • Release Date : 2021-11-16
  • Genre: Cooking
  • Pages : 288
  • ISBN 10 : 9781982140700

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KitchenWise Excerpt :

"The James Beard Award-winning, bestselling author of CookWise and BakeWise delivers essential cooking 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 cookbook author Shirley Corriher's down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginner or a professional chef, Shirley's guidance will save you time and money, and help you know exactly what to do at the stove. A gifted teacher with a degree in chemistry, Shirley takes readers through the hows and whys of what she does in the kitchen, explaining the science behind common problems and offering solutions for how to fix them. (For example, salt has an amazing ability to suppress bitterness and allow other flavors to emerge.) In KitchenWise, which is filled with more than thirty of Shirley's favorite time-tested recipes, readers will learn why certain ingredients work well together and what makes good food great. Amazingly informative, approachable, and packed with proven techniques, KitchenWise serves up new ways to get the most from your meals"--

Science and Cooking  Physics Meets Food  From Homemade to Haute Cuisine Book
Score: 3
From 1 Ratings

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine


  • Author : Michael Brenner
  • Publisher : W. W. Norton & Company
  • Release Date : 2020-10-20
  • Genre: Science
  • Pages : 320
  • ISBN 10 : 9780393634938

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Science and Cooking Physics Meets Food From Homemade to Haute Cuisine Excerpt :

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

The Curious Cook Book
Score: 3
From 1 Ratings

The Curious Cook


  • Author : Harold McGee
  • Publisher : Unknown
  • Release Date : 1990
  • Genre: Cooking
  • Pages : 339
  • ISBN 10 : 0865474524

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The Curious Cook Excerpt :

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

The Expert Cook in Enlightenment France Book

The Expert Cook in Enlightenment France


  • Author : Sean Takats
  • Publisher : JHU Press
  • Release Date : 2011-12-15
  • Genre: History
  • Pages : 216
  • ISBN 10 : 9781421403380

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The Expert Cook in Enlightenment France Excerpt :

Academics and students alike will enjoy this fascinating study of the invention of the professional chef, of how ordinary workers influenced emerging trends of scientific knowledge, culture-creation, and taste in eighteenth-century France.

Cook  Taste  Learn Book

Cook Taste Learn


  • Author : Guy Crosby
  • Publisher : Arts and Traditions of the Table: Perspectives on Culinary History
  • Release Date : 2021-06-29
  • Genre: Uncategoriezed
  • Pages : 208
  • ISBN 10 : 0231192932

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Cook Taste Learn Excerpt :

Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste.

The Science of Food Book
Score: 2
From 1 Ratings

The Science of Food


  • Author : Marty Jopson
  • Publisher : Michael O'Mara Books
  • Release Date : 2017-09-07
  • Genre: Technology & Engineering
  • Pages : null
  • ISBN 10 : 9781782438632

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The Science of Food Excerpt :

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 food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule? And as the world population grows and the pressure on agriculture to produce more cost-effective and sustainable products increases, what could the future hold for both farmers and consumers? From mindboggling microbiology to ingenious food processing techniques and gadgets, The Science of Food takes a look at the details that matter when it comes to what we eat and how we cook, and lays bare the science behind how it all works. By understanding the chemistry, physics and biology of the food we cook, buy and prepare, we can all become better consumers and happier cooks!

The Science of Cooking Book

The Science of Cooking


  • Author : Stuart Farrimond
  • Publisher : Penguin
  • Release Date : 2017-09-19
  • Genre: Cooking
  • Pages : 258
  • ISBN 10 : 9781465470799

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The Science of Cooking Excerpt :

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 goes a long way, but if you can master the science behind it, you'll be one step ahead. Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.

Modernist Cuisine  the Art and Science of Cooking Spanish Edition Book

Modernist Cuisine the Art and Science of Cooking Spanish Edition


  • Author : Change me
  • Publisher : Unknown
  • Release Date : 2011-12
  • Genre: Uncategoriezed
  • Pages : 2400
  • ISBN 10 : 3836532581

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Modernist Cuisine the Art and Science of Cooking Spanish Edition Excerpt :

Modernist Cuisine: The Art and Science of Cooking is an encyclopedic treatment of cooking. Its six volumes of 2,438 pages explore the history of cuisine and explain the science of cooking in a way that's accessible to both professional chefs and home cooks. Created by a team of scientists, chefs, editors, and writers, these volumes explore research spanning the field of culinary science, with careful attention to practicality and applicability in the kitchen. Through gorgeous illustrations and otherworldly techniques, this set will inspire you to innovate in your own kitchen.

The Cook s Illustrated Cookbook Book
Score: 4.5
From 7 Ratings

The Cook s Illustrated Cookbook


  • Author : Cook's Illustrated
  • Publisher : America's Test Kitchen
  • Release Date : 2011-10-01
  • Genre: Cooking
  • Pages : 890
  • ISBN 10 : 9781936493135

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The Cook s Illustrated Cookbook Excerpt :

The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine. There is a lot to know about cooking, more than can be learned in a lifetime, and for the last 20 years we have been eager to share our discoveries with you, our friends and readers. The Cook's Illustrated Cookbook represents the fruit of that labor. It contains 2,000 recipes, representing almost our entire repertoire. Looking back over this work as we edited this volume, we were reminded of some of our greatest hits, from Foolproof Pie Dough (we add vodka for an easy-to-roll-out but flaky crust), innumerable recipes based on brining and salting meats (our Brined Thanksgiving Turkey in 1993 launched a nationwide trend), Slow-Roasted Beef(we salt a roast a day in advance and then use a very low oven to promote a tender, juicy result), Poached Salmon (a very shallow poaching liquid steams the fish instead of simmering it in water and robbing it of flavor), and the Ultimate Chocolate Chip Cookies (we brown the butter for better flavor). Our editors handpicked more than 2,000 recipes from the pages of the magazine to form this wide-ranging compendium of our greatest hits. More than just a great collection of foolproof recipes, The Cook's Illustrated Cookbook is also an authoritative cooking reference with clear hand-drawn illustrations for preparing the perfect omelet, carving a turkey, removing meat from lobsters, frosting a layer cake, shaping sandwich bread, and more. 150 test kitchen tips throughout the book solve real home-cooking problems such as how to revive tired herbs, why you shouldn't buy trimmed leeks, what you need to know about freezing and thawing chicken, when to rinse rice, and the best method for seasoning cast-iron (you can even run it through the dishwasher). An essential collection for fans of Cook's Illustrated (and any discerning cook), The Cook's Illustrated Cookbook will kee

Salt  Fat  Acid  Heat Book
Score: 4.5
From 8 Ratings

Salt Fat Acid Heat


  • Author : Samin Nosrat
  • Publisher : Simon and Schuster
  • Release Date : 2017-04-25
  • Genre: Cooking
  • Pages : 478
  • ISBN 10 : 9781476753836

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Salt Fat Acid Heat Excerpt :

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized ro