On Food and Cooking

On Food and Cooking
Author: Harold McGee
Publsiher: Simon and Schuster
Total Pages: 896
Release: 2007-03-20
ISBN 10: 9781416556374
ISBN 13: 1416556370
Language: EN, FR, DE, ES & NL

On Food and Cooking Book Review:

Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn 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. Now, for its twentieth anniversary, Harold McGee has 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 give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now 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 this 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

Keys to Good Cooking
Author: Harold McGee
Publsiher: Appetite by Random House
Total Pages: 576
Release: 2013-02-19
ISBN 10: 0449015998
ISBN 13: 9780449015995
Language: EN, FR, DE, ES & NL

Keys to Good Cooking Book Review:

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.

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine

Science and Cooking  Physics Meets Food  From Homemade to Haute Cuisine
Author: Michael Brenner,Pia Sörensen,David Weitz
Publsiher: W. W. Norton & Company
Total Pages: 320
Release: 2020-10-20
ISBN 10: 0393634930
ISBN 13: 9780393634938
Language: EN, FR, DE, ES & NL

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine Book Review:

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.

The Curious Cook

The Curious Cook
Author: Harold McGee
Publsiher: Unknown
Total Pages: 339
Release: 1990
ISBN 10: 9780865474529
ISBN 13: 0865474524
Language: EN, FR, DE, ES & NL

The Curious Cook Book Review:

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

The Science of Cooking

The Science of Cooking
Author: Stuart Farrimond
Publsiher: Penguin
Total Pages: 256
Release: 2017-09-19
ISBN 10: 1465470794
ISBN 13: 9781465470799
Language: EN, FR, DE, ES & NL

The Science of Cooking Book Review:

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 Cooking

The Science of Cooking
Author: Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
Publsiher: John Wiley & Sons
Total Pages: 544
Release: 2016-04-29
ISBN 10: 1119210321
ISBN 13: 9781119210320
Language: EN, FR, DE, ES & NL

The Science of Cooking Book Review:

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

The Art of Cooking

The Art of Cooking
Author: Maestro Martino of Como
Publsiher: Univ of California Press
Total Pages: 216
Release: 2005-01-03
ISBN 10: 9780520928312
ISBN 13: 0520928318
Language: EN, FR, DE, ES & NL

The Art of Cooking Book Review:

Maestro Martino of Como has been called the first celebrity chef, and his extraordinary treatise on Renaissance cookery, The Art of Cooking, is the first known culinary guide to specify ingredients, cooking times and techniques, utensils, and amounts. This vibrant document is also essential to understanding the forms of conviviality developed in Central Italy during the Renaissance, as well as their sociopolitical implications. In addition to the original text, this first complete English translation of the work includes a historical essay by Luigi Ballerini and fifty modernized recipes by acclaimed Italian chef Stefania Barzini. The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.

Starting from Scratch

Starting from Scratch
Author: Sarah Elton
Publsiher: Owlkids
Total Pages: 96
Release: 2014
ISBN 10: 9781926973968
ISBN 13: 1926973968
Language: EN, FR, DE, ES & NL

Starting from Scratch Book Review:

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.

Salt Fat Acid Heat

Salt  Fat  Acid  Heat
Author: Samin Nosrat
Publsiher: Simon and Schuster
Total Pages: 469
Release: 2017-04-25
ISBN 10: 1476753830
ISBN 13: 9781476753836
Language: EN, FR, DE, ES & NL

Salt Fat Acid Heat Book Review:

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

You and I Eat the Same

You and I Eat the Same
Author: Chris Ying,René Redzepi,MAD
Publsiher: Artisan Books
Total Pages: 216
Release: 2018-10-02
ISBN 10: 1579658407
ISBN 13: 9781579658403
Language: EN, FR, DE, ES & NL

You and I Eat the Same Book Review:

Named one of the Ten Best Books About Food of 2018 by Smithsonian magazine MAD Dispatches: Furthering Our Ideas About Food Good food is the common ground shared by all of us, and immigration is fundamental to good food. In eighteen thoughtful and engaging essays and stories, You and I Eat the Same explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas. An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat. Everybody Wraps Meat in Flatbread: From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice. Much Depends on How You Hold Your Fork: A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think. Fried Chicken Is Common Ground: We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well? If It Does Well Here, It Belongs Here: Chef René Redzepi champions the culinary value of leaving your comfort zone. There Is No Such Thing as a Nonethnic Restaurant: Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists). Coffee Saves Lives: Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.

The Kitchen as Laboratory

The Kitchen as Laboratory
Author: Cesar Vega,Job Ubbink,Erik van der Linden
Publsiher: Columbia University Press
Total Pages: 336
Release: 2013-08-13
ISBN 10: 0231153457
ISBN 13: 9780231153454
Language: EN, FR, DE, ES & NL

The Kitchen as Laboratory Book Review:

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 Good Cooking

The Science of Good Cooking
Author: Cook's Illustrated
Publsiher: America's Test Kitchen
Total Pages: 504
Release: 2012-10-01
ISBN 10: 1936493462
ISBN 13: 9781936493463
Language: EN, FR, DE, ES & NL

The Science of Good Cooking Book Review:

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.

Mastering the Art of Soviet Cooking

Mastering the Art of Soviet Cooking
Author: Anya Von Bremzen
Publsiher: Crown
Total Pages: 368
Release: 2013-09-17
ISBN 10: 0307886832
ISBN 13: 9780307886835
Language: EN, FR, DE, ES & NL

Mastering the Art of Soviet Cooking Book Review:

A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return. Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.

Modernist Cuisine Stainless Steel Slipcase

Modernist Cuisine Stainless Steel Slipcase
Author: Nathan Myhrvold
Publsiher: Unknown
Total Pages: 329
Release: 2017-11-07
ISBN 10: 9780999292907
ISBN 13: 0999292900
Language: EN, FR, DE, ES & NL

Modernist Cuisine Stainless Steel Slipcase Book Review:

Want to match your new Modernist Bread set with your Modernist Cuisine: The Art and Science of Cooking set? We have created a sleek stainless steel case with two removable wedges for cover protection and easy reshelving. A wonderful new look for your library and/or kitchen. Slipcase and wedges only (books not included).

Food and Language

Food and Language
Author: Richard Hosking
Publsiher: Oxford Symposium
Total Pages: 390
Release: 2010
ISBN 10: 190301879X
ISBN 13: 9781903018798
Language: EN, FR, DE, ES & NL

Food and Language Book Review:

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

On Food and Cooking

On Food and Cooking
Author: Harold McGee
Publsiher: Scribner
Total Pages: 896
Release: 2004-11-23
ISBN 10: 9780684800011
ISBN 13: 0684800012
Language: EN, FR, DE, ES & NL

On Food and Cooking Book Review:

A kitchen classic for nearly 35 years. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn 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.

Cooking for Geeks

Cooking for Geeks
Author: Jeff Potter
Publsiher: "O'Reilly Media, Inc."
Total Pages: 432
Release: 2010-07-20
ISBN 10: 1449396038
ISBN 13: 9781449396039
Language: EN, FR, DE, ES & NL

Cooking for Geeks Book Review:

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.

The Making of a Chef

The Making of a Chef
Author: Michael Ruhlman
Publsiher: Holt Paperbacks
Total Pages: 336
Release: 2009-03-31
ISBN 10: 0805095748
ISBN 13: 9780805095746
Language: EN, FR, DE, ES & NL

The Making of a Chef Book Review:

"Well reported and heartfelt, Ruhlman communicates the passion that draws the acolyte to this precise and frantic profession."—The New York Times Book Review Just over a decade ago, journalist Michael Ruhlman donned a chef's jacket and houndstooth-check pants to join the students at the Culinary Institute of America, the country's oldest and most influential cooking school. But The Making of a Chef is not just about holding a knife or slicing an onion; it's also about the nature and spirit of being a professional cook and the people who enter the profession. As Ruhlman—now an expert on the fundamentals of cooking—recounts his growing mastery of the skills of his adopted profession, he propels himself and his readers through a score of kitchens and classrooms in search of the elusive, unnameable elements of great food. Incisively reported, with an insider's passion and attention to detail, The Making of a Chef remains the most vivid and compelling memoir of a professional culinary education on record.

Joy of Cooking

Joy of Cooking
Author: Irma S. Rombauer,Marion Rombauer Becker
Publsiher: Simon and Schuster
Total Pages: 915
Release: 1975
ISBN 10: 0026045702
ISBN 13: 9780026045704
Language: EN, FR, DE, ES & NL

Joy of Cooking Book Review:

Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts

How to Read a French Fry

How to Read a French Fry
Author: Russ Parsons
Publsiher: Houghton Mifflin Harcourt
Total Pages: 352
Release: 2003-09-08
ISBN 10: 0547346255
ISBN 13: 9780547346250
Language: EN, FR, DE, ES & NL

How to Read a French Fry Book Review:

Why can you stick your hand into a 450-degree oven but not into 212-degree boiling water without burning it? Why does fish taste different from meat? Why do you cook pork differently from beef? Why should you always start cooking dried beans in cold water, not warm? Why should you never cook a Vidalia onion? What's the only kind of marinade that’s really an effective tenderizer? Why is strawberry-rhubarb a good combination, scientifically speaking? And why don’t potatoes fried in fresh oil ever brown completely, no matter how long they're cooked? “Cooking is full of questions that science can help you answer, questions that can make you a better cook,” writes the award-winning Los Angeles Times food editor, Russ Parsons. In this entertaining book packed with fascinating tidbits, Parsons explores the science behind such basic cooking methods as chopping, mixing, frying, roasting, boiling, and baking. You’ll learn why soaking beans can’t offset their gaseous effects, why green vegetables shouldn’t be cooked under a lid for long, which fruits you can buy unripe and which you should buy fully ripened, which thickener to choose for your turkey gravy, and which piecrust is foolproof for a beginner. Along the way, Parsons slips in hundreds of cooking tips, provocative trivia, and touches of wit that make his scientific explanations go down smoothly. He also includes more than a hundred recipes that deliciously exemplify the principles he describes, from Tuscan Potato Chips and Crisp-Skinned Salmon on Creamy Leeks and Cabbage to Chocolate Pots de Creme and Ultimate Strawberry Shortcake.