The science of cooking
"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 juice...
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York, New York :
DK Publishing,
2017.
|
| Edition: | First American edition. |
| Subjects: | |
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| 100 | 1 | |a Farrimond, Stuart, |e author. | |
| 245 | 1 | 4 | |a The science of cooking / |c Dr. Stuart Farrimond. |
| 250 | |a First American edition. | ||
| 264 | 1 | |a New York, New York : |b DK Publishing, |c 2017. | |
| 264 | 4 | |c Ã2017 | |
| 300 | |a 256 pages : |b illustrations (chiefly color) ; |c 27 cm | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a Cover title. | ||
| 500 | |a Includes index. | ||
| 505 | 0 | 0 | |t Taste and flavor -- |t Kitchen essentials. An essential guide to knives -- |t An essential guide to pots and pans -- |t An essential guide to utensils -- |t Meat and poultry. In focus: meat -- |t The process of grilling -- |t The process of slow cooking -- |t Fish and seafood. In focus: fish -- |t The process of pan-frying -- |t The process of sous vide -- |t Eggs and dairy. In focus: eggs -- |t In focus: milk -- |t In focus: cheese -- |t Rice, grains, and pasta. In focus: rice -- |t The process of pressure cooking -- |t Vegetables, fruits, nuts, and seeds. The process of steaming -- |t In focus: potatoes -- |t The process of microwaving -- |t In focus: nuts -- |t Herbs, spices, oils, and flavorings. In focus: herbs -- |t In focus: chiles -- |t In focus: oil and fat -- |t Baking and sweet things. In focus: flour -- |t The process of oven baking -- |t In focus: sugar -- |t In focus: chocolate. |
| 520 | |a "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, [this book] 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."--Publisher website. | ||
| 650 | 0 | |a Cooking |x Technique. | |
| 650 | 0 | |a Cooking. | |
| 650 | 0 | |a Food. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 776 | 0 | 8 | |i Ebook version : |z 9780241328538 |
| 994 | |a C0 |b PCB | ||
| 949 | |a Schlow |b SANON |c 641.5 FAR |d i |e 39635104423893 |f 739224 |g ddc |j 01/17/2023 | ||
| 999 | |a 476461 | ||
