The Science of Good Food: The Ultimate Reference on How Cooking Works

Joachim, David; Schloss, Andrew; Handel, A. Philip

ISBN 10: 0778802051 / ISBN 13: 9780778802051

Edité par Robert Rose, Ontario, CA, 2008

A propos de cet article

Ontario, CA, Robert Rose, 2008. First edition, first printing. 4to. Pictorial hardcover, illustrated throughout, 624 pp. (IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy learning why a whole potato cooks more quickly in boiling water than in a 500 degree oven, the difference between wet and dry-cured hams, and the secrets to making a smooth, creamy custard. This admirable endeavor deserves a spot next to Alton Brown's Good Eats and Harold McGee's classic On Food and Cooking."-Publishers Weekly. No dust jacket as issued. New. Size: 4to - over 9¾" - 12" tall.

N° de réf. du vendeur 020865

Détails bibliographiques

• Titre: The Science of Good Food: The Ultimate Reference on How Cooking Works
• Éditeur: Robert Rose, Ontario, CA
• Date de parution: 2008
• Langue: anglais
• ISBN à 10 chiffres: 0778802051
• ISBN à 13 chiffres: 9780778802051
• Reliure: Pictorial Cover
• Édition: First Edition, First Printing.
• État de l'article: New
• Catalogues du vendeur:
  • Reference
  • Cooking, Food and Wine

A propos de ce titre

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.

À propos de l?auteur

by David Joachim and Andrew Schloss with A. Philip Handel, Ph.D.