|Other titles||National farm and home hour (Radio program)|
|Series||Radio talks : household calendar / Bureau of Home Economics|
|Contributions||Alexander, Lucy M., United States. Department of Agriculture. Radio Service, United States. Bureau of Home Economics|
|The Physical Object|
|Pagination||2 p. ;|
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 Brand: DK. The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks) - Kindle edition by The Editors of America's Test Kitchen and Guy Crosby (Author) Ph.D, Cook's Illustrated. Download it once and read it on your Kindle device, PC, phones or tablets. Use features like bookmarks, note taking and highlighting while reading The /5(K). This book describes the chemistry and physics of cooking. It provides the basis for understanding why certain recipes worked or didn't work. He first goes over the basics of taste and flavor, cooking methods, basic chemistry (eg, fats, oils, polysaccharides, starches, sugars, gluten, protein, collagen, gelatin, soaps, bubbles, foam, and emulsifiers), and methods of heat transfer/5. How to Bake is a surprisingly detailed and well-done book provides a surprising level of technical detail and a wide variety of recipes for common and desirable baked items. It truly does explain the art and science of baking, and does so in clear and simple prose. I think it would be an excellent book for beginners especially/5(52).
In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and : On Food And Cooking: The Science And Lore Of The Kitchen by Harold McGee is a first class, comprehensive reference book on the science, history and indeed geography of all things by: The first real foody subject is `Meat and Poultry'. I find it a bit odd that the author says that meat cookery is the one place where an understanding of science can make the biggest difference in cooking results. I can say with confidence that a scientific view of things is probably at least as important, if not more so in baking, where the /5(43). So I don't (I mean didn't) know the first thing about grilling or smoking, and this book was just what I needed. I learned all about photography from Ken Rockwell's site, and this book is a collection of information from Meathead's site first ~40% is information about food science, cooking, equipment, etc and the last 60% is recipes for sauces, rubs, and different ways of /5.
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 3/5(3). The super-science-y Modernist Cuisine is about $ and 50 pounds too much cookbook for me, and as brilliant and complete as Harold McGee's On Food and Cooking is, it doesn't have any recipes. The Science of Good Cooking, by the Editors of Cook's Illustrated (Cook's Illustrated, $40) Each of the plus pages of this book is devoted to answering one question: Why? Literally, as each Author: Abby Reisner. The Science of Poultry and Meat Processing is a book which provides students and industry personnel with a comprehensive overview of the modernized meat industry. Shai Barbut is a faculty member in the Food Science Department at the University of Guelph, Canada.