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Synopsis
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.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l?auteur
by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
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The Science of Good Food: The Ultimate Reference on How Cooking Works
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Paperback. Etat : Very Good. The Science of Good Food: The Ultimate Reference on How Cooking Works This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. N° de réf. du vendeur 7719-9780778801894
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The Science of Good Food: The Ultimate Reference on How Cooking Works
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Paperback. Etat : Very Good. This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. N° de réf. du vendeur 6545-9780778801894
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The Science of Good Food : The Ultimate Reference on How Cooking Works
Edité par
Rose Incorporated, Robert, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
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The Science of Good Food : The Ultimate Reference on How Cooking Works
Edité par
Rose Incorporated, Robert, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Couverture souple
Edition originale
Vendeur : Better World Books, Mishawaka, IN, Etats-Unis
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Etat : Very Good. 1st. Used book that is in excellent condition. May show signs of wear or have minor defects. N° de réf. du vendeur 6040144-6
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The Science of Good Food : The Ultimate Reference on How Cooking Works
Edité par
Rose Incorporated, Robert, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Couverture souple
Edition originale
Vendeur : Better World Books: West, Reno, NV, Etats-Unis
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Etat : Good. 1st. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages. N° de réf. du vendeur 6520305-6
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Science of Good Food: The Ultimate Reference on How Cooking Works
Edité par
Robert Rose, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
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The Science of Good Food: The Ultimate Reference on How Cooking Works
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Firefly Books Ltd, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Edité par
Robert Rose, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : ThriftBooks-Dallas, Dallas, TX, Etats-Unis
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Paperback. Etat : Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 3.89. N° de réf. du vendeur G0778801896I4N10
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The Science of Good Food: The Ultimate Reference on How Cooking Works
Edité par
Robert Rose, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : ThriftBooks-Atlanta, AUSTELL, GA, Etats-Unis
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Paperback. Etat : Very Good. No Jacket. Former library book; May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 3.89. N° de réf. du vendeur G0778801896I4N10
Quantité disponible : 1 disponible(s)
Image d'archives
The Science of Good Food: The Ultimate Reference on How Cooking Works
Edité par
Robert Rose, 2008
ISBN 10 : 0778801896
ISBN 13 : 9780778801894
Ancien ou d'occasion
Paperback
Vendeur : ThriftBooks-Dallas, Dallas, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 3.89. N° de réf. du vendeur G0778801896I4N00
Quantité disponible : 1 disponible(s)