The Science Of Good Cooking

📒The Science Of Good Cooking by Cook's Illustrated

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

The Science of Good Cooking Summary : 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.

📒Cook S Science by THE EDITORS AT COOK'S ILLUSTRA

Book Title : Cook s Science
Author : THE EDITORS AT COOK'S ILLUSTRA
Publisher : America's Test Kitchen
Release Date : 2016
Pages : 504
ISBN : 9781940352459
Available Language : English, Spanish, And French

Cook s Science Summary : 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 Cooking by Stuart Farrimond

Book Title : The Science of Cooking
Author : Stuart Farrimond
Publisher : Penguin
Release Date : 2017-09-19
Pages : 256
ISBN : 9781465470799
Available Language : English, Spanish, And French

The Science of Cooking Summary : 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.

📒The Science Of Good Food by David Joachim

Book Title : The Science of Good Food
Author : David Joachim
Publisher : Robert Rose Incorporated
Release Date : 2008-01-01
Pages : 624
ISBN : 0778801896
Available Language : English, Spanish, And French

The Science of Good Food Summary : An alphabetically arranged reference looks at the science behind everyday cooking, explaining the physical and chemical transformations involved in food preparation and cooking.

📒The Science Of Cooking by Peter Barham

Book Title : The Science of Cooking
Author : Peter Barham
Publisher : Springer Science & Business Media
Release Date : 2000-10-04
Pages : 244
ISBN : 3540674667
Available Language : English, Spanish, And French

The Science of Cooking Summary : 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

📒Keys To Good Cooking by Harold Mcgee

Book Title : Keys to Good Cooking
Author : Harold Mcgee
Publisher : Hachette UK
Release Date : 2010-12-09
Pages : 576
ISBN : 9781848946835
Available Language : English, Spanish, And French

Keys to Good Cooking Summary : There’s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winner Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – why should I fry-off beef before making a casserole? How do I prevent my sauce from separating? How can I be sure my eggs are fresh? Easy-to-use and authoritative, Keys to Good Cooking is a guide to the techniques, ingredients and gadgets with which you turn recipes into delicious meals. Praise for Harold McGee On Food and Cooking : “One of the greatest cookery books ever written.” Heston Blumenthal “A goldmine of information about every ingredient and cooking process, answering all the questions you will ever have about food. Without a single ‘recipe’ in it, I think it’s one of the most important food books ever written.” Jamie Oliver “One of the most important books ever written about food, and one of the most enjoyable... McGee has become a godfather figure for all right-thinking chefs and food-writers” Hugh Fearnley-Whittingstall

Book Title : The Science of Good Vegan Cooking
Author : RACHEL. VAUGHAN
Publisher : Desert
Release Date : 2019-01-21
Pages : 52
ISBN : 9563101073
Available Language : English, Spanish, And French

The Science of Good Vegan Cooking Summary : Live a healthy vegan lifestyle without breaking the bank with these affordable and delicious plant-based recipes. Frugal Vegan teaches you how to avoid pricey perishables and special ingredients, and still enjoy nutritious, exciting food at every meal. Learn the tips and tricks to creating plant-based cuisine on a budget and fill yourself up with a delicious feast.

📒What Good Cooks Know by America's Test Kitchen

Book Title : What Good Cooks Know
Author : America's Test Kitchen
Publisher : America's Test Kitchen
Release Date : 2016
Pages : 448
ISBN : 9781940352664
Available Language : English, Spanish, And French

What Good Cooks Know Summary : "From foolproof techniques, including the best way to get a good sear on a steak and how to butterfly a chicken, to hundreds of invaluable product reviews, this one-stop reference has all the authority of the test kitchen's extensive tasting, testing, and recipe development protocols behind it. You'll also get tutorials on basic cooking skills and useful cooking science, 85 essential recipes (50 master recipes and 35 variations), and an extensive section of appendices packed with even more information."--

📒Cooking For Geeks by Jeff Potter

Book Title : Cooking for Geeks
Author : Jeff Potter
Publisher : "O'Reilly Media, Inc."
Release Date : 2010-07-20
Pages : 432
ISBN : 1449395872
Available Language : English, Spanish, And French

Cooking for Geeks Summary : Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And 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 and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen 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 Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic,The New Yorker "I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!" --Adam Savage, co-host of Discovery Channel's MythBusters "In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't." -- Barbara Hanson, NewYork Daily News

📒Cook It In Cast Iron by America's Test Kitchen (Firm)

Book Title : Cook it in Cast Iron
Author : America's Test Kitchen (Firm)
Publisher : America's Test Kitchen
Release Date : 2016
Pages : 293
ISBN : 9781940352480
Available Language : English, Spanish, And French

Cook it in Cast Iron Summary : "The cast-iron skillet, that sturdy, versatile, traditional kitchen workhorse, is being rediscovered by today's savvy home cooks. It is an essential multitasker that 85% of us own but far fewer of us reach for daily, mostly because we have one or two recipes we use it for and that's it. Enter the experts at America's Test Kitchen, who have perfected the classic dishes everyone knows and loves (steak, perfect fried eggs, cornbread) but have also developed 120 surprising, and inspiring recipes (skillet apple pie, pizza, cinnamon swirl bread) that will move your cast iron to the front of the cabinet."