The Science Of Good Cooking

📒The Science Of Good Cooking ✍ 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 Book 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 ✍ 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 Book 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.

✏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 Book Summary : An alphabetically arranged reference looks at the science behind everyday cooking, explaining the physical and chemical transformations involved in food preparation and cooking.

✏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 Book 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

📒Cooking For Geeks ✍ 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 Book 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

📒The Science Of Cooking ✍ 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 Book 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.

✏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 Book 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.

📒Cook Taste Learn ✍ Guy Crosby

✏Book Title : Cook Taste Learn
✏Author : Guy Crosby
✏Publisher :
✏Release Date : 2019-11-10
✏Pages : 208
✏ISBN : 0231192924
✏Available Language : English, Spanish, And French

✏Cook Taste Learn Book Summary : 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.

📒Easy Everyday Keto ✍ America's Test Kitchen

✏Book Title : Easy Everyday Keto
✏Author : America's Test Kitchen
✏Publisher :
✏Release Date : 2020
✏Pages : 256
✏ISBN : 9781948703123
✏Available Language : English, Spanish, And French

✏Easy Everyday Keto Book Summary : America's Test Kitchen raises the bar on keto cooking with dishes that offer fantastic flavor, efficiency, and ease. Break free from the monotonous or time-consuming recipes that too often make up the reality of a keto diet and discover easier, naturally keto dishes that deliver inspiration, variety, and great taste--all while perfectly meeting your macros. In this meticulously tested, must-have collection we set our sights on regular meals anyone would enjoy, skipping the gimmicky ideas and seeking nourishing healthy fats and low-carb vegetables in recipes such as Lemon-Thyme Pork Tenderloin with Green Beans, Grilled Chicken Thighs with Shaved Zucchini Salad, One-Pan Steak Fajitas, Kimchi Beef Meatball Soup, and Green Shakshuka. Essential keto-friendly comfort foods help satisfy cravings with all-purpose keto wraps, pancakes, and simple sweets and snacks. Our recipes keep mealtime easy but interesting (most recipes take less than an hour), with plenty of variations to change up the routine (try making Butter-Basted Rib-eye Steak using Coffee-Chile Butter). Since eating outside the house is challenging, our Keto Meal Prep feature highlights the best make-and-take recipes--so you can skip that packaged snack bar and enjoy a bite of something homemade. A Keto essentials section and weekly meal plans will help to organize your shopping list, and healthy tips from our nutritionist make your goals achievable.

✏Book Title : Cooking for Your Genes
✏Author : Debbi Nathan
✏Publisher : Thread
✏Release Date : 2020-05-14
✏Pages :
✏ISBN : 9781838889944
✏Available Language : English, Spanish, And French

✏Cooking for Your Genes Book Summary : Combining cutting-edge science and stress-free, delicious recipes, Cooking for Your Genes explores how food ‘talks’ to our genes. It looks at the interaction between biology and our genes, and how we can eat our way to better health. Expert nutrigenomic practitioner Debbi Nathan and chef Helen Nathan guide you through the key biological pathways including: Detoxification – Our internal cleaning system Methylation – Energy production of our cells Oxidative Stress – Plays an active role in the ageing process Inflammation – Can lead to weight gain and more serious illnesses With over 65 simple, nutritious recipes packed with flavour, you’ll find a range of dishes whether you’re cooking for one or a family of five. Your environment, lifestyle choices and the food you eat all react with your genes. By personalising your nutrition, you can empower yourself to better understand any underlying health risks and eat to live a healthier life.