On Food and Cooking Book
Stars 4.5
From 52 Global Ratings

On Food and Cooking


  • Author : Harold McGee
  • Publisher : Simon and Schuster
  • Date : 2007-03-20
  • Category : Cooking
  • Pages : 896
  • ISBN : 9781416556374

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On Food and Cooking in PDF, EPUB, Tuebl, Mobi and Kindle:

A kitchen classic for over 35 years, and hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

Keys to Good Cooking Book
Stars 3
From 3 Global Ratings

Keys to Good Cooking


  • Author : Harold McGee
  • Publisher : Appetite by Random House
  • Date : 2013-02-19
  • Category : Cooking
  • Pages : 576
  • ISBN : 9780449015995

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Keys to Good Cooking in PDF, EPUB, Tuebl, Mobi and Kindle:

A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish.

The Making of a Chef Book
Stars 5
From 1 Global Ratings

The Making of a Chef


  • Author : Michael Ruhlman
  • Publisher : Macmillan
  • Date : 2009-03-31
  • Category : Biography & Autobiography
  • Pages : 305
  • ISBN : 080508939X

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The Making of a Chef in PDF, EPUB, Tuebl, Mobi and Kindle:

Documents the author's experience in the United States' most influential cooking school, from the first classroom to the final kitchen, the American Bounty Restaurant. Original. 35,000 first printing.

Science and Cooking  Physics Meets Food  From Homemade to Haute Cuisine Book
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From 1 Global Ratings

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine


  • Author : Michael Brenner
  • Publisher : W. W. Norton & Company
  • Date : 2020-10-20
  • Category : Science
  • Pages : 320
  • ISBN : 9780393634938

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Science and Cooking Physics Meets Food From Homemade to Haute Cuisine in PDF, EPUB, Tuebl, Mobi and Kindle:

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Starting from Scratch Book

Starting from Scratch


  • Author : Sarah Elton
  • Publisher : Owlkids
  • Date : 2014
  • Category : Juvenile Nonfiction
  • Pages : 96
  • ISBN : 1926973968

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Starting from Scratch in PDF, EPUB, Tuebl, Mobi and Kindle:

Introduces the basics of cooking and food, teaching young chefs to make sense of recipes, measure and substitute ingredients, and stock a pantry, illustrating that food is more than just a prepackaged meal.

The Kitchen as Laboratory Book

The Kitchen as Laboratory


  • Author : Cesar Vega
  • Publisher : Columbia University Press
  • Date : 2013-08-13
  • Category : Cooking
  • Pages : 336
  • ISBN : 9780231153454

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The Kitchen as Laboratory in PDF, EPUB, Tuebl, Mobi and Kindle:

In this global collaboration of essays, chefs and scientists test various hypotheses and theories concerning? the physical and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these pioneers create--and sometimes revamp--dishes that respond to specific desires, serving up an original encounter with gastronomic practice. From grilled cheese sandwiches, pizzas, and soft-boiled eggs to Turkish ice cream, sugar glasses, and jellified beads, the essays in The Kitchen as Laboratory cover a range of culinary creations and their history and culture. They consider the significance of an eater's background and dining atmosphere and the importance of a chef's methods, as well as strategies used to create a great diversity of foods and dishes. Contributors end each essay with their personal thoughts on food, cooking, and science, thus offering rare insight into a professional's passion for experimenting with food.

The Science of Cooking Book

The Science of Cooking


  • Author : Joseph J. Provost
  • Publisher : John Wiley & Sons
  • Date : 2016-05-02
  • Category : Science
  • Pages : 544
  • ISBN : 9781118674208

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The Science of Cooking in PDF, EPUB, Tuebl, Mobi and Kindle:

The Science of Cooking The first textbook that teaches biology and chemistry through the enjoyable and rewarding means of cooking The Science of Cooking is a textbook designed for nonscience majors or liberal studies science courses, that covers a range of scientific principles of food, cooking, and the science of taste and smell. It is accompanied by a companion website for students and adopting faculty. It details over 30 guided inquiry activities covering science basics and food-focused topics, and also includes a series of laboratory experiments that can be conducted in a traditional laboratory format, experiments that can be conducted in a large class format, and take-home experiments that can be completed with minimal equipment at the student’s home. Examples of these engaging and applicable experiments include fermentation, cheese and ice cream making, baking the best cookies, how to brown food faster, and analyzing food components. They are especially useful as a tool for teaching hypothesis design and the scientific process. The early chapters of the text serve as an introduction to necessary biology and chemistry fundamentals, such as molecular structure, chemical bonding, and cell theory, while food-based chapters cover: Dairy products (milk, ice cream, foams, and cheeses) Fruits and vegetables Meat and fish Bread Spices and herbs Beer and wine Chocolate and candies The Science of Cooking presents chemistry and biology concepts in an easy-to-understand way that demystifies many basic scientific principles. For those interested in learning more science behind cooking, this book delves into curious scientific applications and topics. This unique approach offers an excellent way for chemistry, biology, or biochemistry departments to bring new students of all levels and majors into their classrooms.

The Science of Cooking Book

The Science of Cooking


  • Author : Stuart Farrimond
  • Publisher : Penguin
  • Date : 2017-09-19
  • Category : Cooking
  • Pages : 256
  • ISBN : 9781465470799

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The Science of Cooking in PDF, EPUB, Tuebl, Mobi and Kindle:

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.

Curious Cook Book
Stars 3
From 2 Global Ratings

Curious Cook


  • Author : Harold McGee
  • Publisher :
  • Date : 1999-09-09
  • Category :
  • Pages :
  • ISBN : 0246138785

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Curious Cook in PDF, EPUB, Tuebl, Mobi and Kindle:

Following on from the book On Food and Cooking, Harold McGee investigates the science of everyday cooking. The result is this book which applies a scientific method to his activities with pots and pans, examining many traditional practices and the biochemical nature of common foods.

Food and Language Book

Food and Language


  • Author : Richard Hosking
  • Publisher : Oxford Symposium
  • Date : 2010
  • Category : Cooking
  • Pages : 390
  • ISBN : 9781903018798

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Food and Language in PDF, EPUB, Tuebl, Mobi and Kindle:

Essays on food and language from the Proceedings of the Oxford Symposium on Food and Cooking 2009.

Ratio Book
Stars 4.5
From 7 Global Ratings

Ratio


  • Author : Michael Ruhlman
  • Publisher : Simon and Schuster
  • Date : 2009-04-07
  • Category : Cooking
  • Pages : 272
  • ISBN : 9781416566120

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Ratio in PDF, EPUB, Tuebl, Mobi and Kindle:

Michael Ruhlman’s groundbreaking New York Times bestseller takes us to the very “truth” of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply. When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn’t it easier just to remember 1-2-3? That’s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want—chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture. Ratios are the starting point from which a thousand variations begin. Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2—or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes. As the culinary world fills up with overly complicated

Cooking for Geeks Book
Stars 4.5
From 6 Global Ratings

Cooking for Geeks


  • Author : Jeff Potter
  • Publisher : "O'Reilly Media, Inc."
  • Date : 2010-07-20
  • Category : Cooking
  • Pages : 433
  • ISBN : 9781449396039

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Cooking for Geeks in PDF, EPUB, Tuebl, Mobi and Kindle:

Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Molecular Gastronomy Book
Stars 4.5
From 2 Global Ratings

Molecular Gastronomy


  • Author : Hervé This
  • Publisher : Columbia University Press
  • Date : 2006-01-04
  • Category : Technology & Engineering
  • Pages : 393
  • ISBN : 9780231508070

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Molecular Gastronomy in PDF, EPUB, Tuebl, Mobi and Kindle:

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. “A captivating little book.”—Economist “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur “Will broaden the way you think about food.”—The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef

BakeWise Book
Stars 4.5
From 6 Global Ratings

BakeWise


  • Author : Shirley O. Corriher
  • Publisher : Simon and Schuster
  • Date : 2008-10-28
  • Category : Cooking
  • Pages : 544
  • ISBN : 9781416560838

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BakeWise in PDF, EPUB, Tuebl, Mobi and Kindle:

The James Beard Award–winning, bestselling author of CookWise and KitchenWise delivers a lively and fascinating guide to better baking through food science. Follow kitchen sleuth Shirley Corriher as she solves everything about why the cookie crumbles. With her years of experience from big-pot cooking at a boarding school and her classic French culinary training to her work as a research biochemist at Vanderbilt University School of Medicine, Shirley looks at all aspects of baking in a unique and exciting way. She describes useful techniques, such as brushing your puff pastry with ice water—not just brushing off the flour—to make the pastry higher, lighter, and flakier. She can help you make moist cakes; shrink-proof perfect meringues; big, crisp cream puffs; amazing pastries; and crusty, incredibly flavorful, open-textured French breads, such as baguettes. Restaurant chefs and culinary students know Shirley from their grease-splattered copies of CookWise, an encyclopedic work that has saved them from many a cooking disaster. With numerous “At-a-Glance” charts, BakeWise gives busy people information for quick problem solving. BakeWise also includes Shirley's signature “What This Recipe Shows” in every recipe. This scientific and culinary information can apply to hundreds of recipes, not just the one in which it appears. BakeWise does not have just a single source of knowledge; Shirley loves reading the works of chefs and other good cooks and shares their tips with you, too. She applies not only her expertise but that of the many artisans she admires, such as famous French pastry chefs Gaston Lenôtre and Chef Roland Mesnier, the White House pastry chef for twenty-five years; and Bruce Healy, author of Mastering the Art of French Pastry. Shirley also retrieves "lost arts" from experts of the past such as Monroe Boston Strause, the pie master of 1930s America. For one dish, she may give you techniques from three or four different chefs plus her own touch

Food and Cooking in Victorian England Book

Food and Cooking in Victorian England


  • Author : Andrea Broomfield
  • Publisher : Greenwood Publishing Group
  • Date : 2007
  • Category : Cooking
  • Pages : 201
  • ISBN : 0275987086

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Food and Cooking in Victorian England in PDF, EPUB, Tuebl, Mobi and Kindle:

Provides a history of food and cooking in Victorian England, explaining how recipes reflected their writers' socioeconomic status, detailing the evolution of breakfast and lunch, and tracing the snob appeal of foods with French names.