The Science of Cooking

Every question answered to perfect your cooking
Author: Stuart Farrimond
Publisher: Penguin
ISBN: 1465470794
Category: Cooking
Page: 256
View: 1112

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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


Author: Peter Barham
Publisher: Springer
ISBN: 9783642631665
Category: Technology & Engineering
Page: 244
View: 3466

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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

The Science of Good Cooking


Author: Cook's Illustrated
Publisher: America's Test Kitchen
ISBN: 1936493462
Category: Cooking
Page: 504
View: 6759

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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.

The Science of Cooking

Understanding the Biology and Chemistry Behind Food and Cooking
Author: Joseph J. Provost,Jeffrey Bodwin,Brenda S. Kelly,Keri L. Colabroy,Mark A. Wallert
Publisher: John Wiley & Sons
ISBN: 1118674200
Category: Science
Page: 544
View: 7692

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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.

Kitchen Mysteries

Revealing the Science of Cooking
Author: Hervé This,Jody Gladding
Publisher: Columbia University Press
ISBN: 0231141718
Category: Cooking
Page: 220
View: 410

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Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving.

Culinary Reactions

The Everyday Chemistry of Cooking
Author: Simon Quellen Field
Publisher: Chicago Review Press
ISBN: 1569769605
Category: Cooking
Page: 288
View: 8049

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"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Field explores the chemistry behind the recipes you follow every day. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including Whipped Creamsicle Topping (a foam), Cherry Dream Cheese (a protein gel), and Lemonade with Chameleon Eggs (an acid indicator). It even shows you how to extract DNA from a Halloween pumpkin. You'll never look at your graduated cylinders, Bunsen burners, and beakers -- er, measuring cups, stovetop burners, and mixing bowls -- the same way again"--

The Science of the Oven


Author: Hervé This
Publisher: Columbia University Press
ISBN: 0231147066
Category: Cooking
Page: 206
View: 8770

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Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Hervé This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Hervé This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Hervé This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.

Molecular Gastronomy

Exploring the Science of Flavor
Author: Hervé This
Publisher: Columbia University Press
ISBN: 9780231133128
Category: Science
Page: 377
View: 6867

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Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This 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, This's first work to appear in English, 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. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Keys to Good Cooking

A Guide to Making the Best of Foods and Recipes
Author: Harold McGee
Publisher: Appetite by Random House
ISBN: 0449015998
Category: Cooking
Page: 576
View: 4292

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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 Kitchen as Laboratory

Reflections on the Science of Food and cooking
Author: Cesar Vega,Job Ubbink,Erik van der Linden
Publisher: Columbia University Press
ISBN: 0231153449
Category: Cooking
Page: 320
View: 608

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Eating is a multi-sensory experience, yet chefs and scientists have only recently begun to anatomize food's components, introducing a new science called molecular gastronomy. In this global collaboration of essays, chefs, scientists, and cooks put the innovations of molecular gastronomy into practice.

Modernist Cuisine: Techniques and equipment


Author: N.A
Publisher: N.A
ISBN: 9780982761007
Category: Cooking
Page: N.A
View: 7851

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An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The authors and their 20 person team at The Cooking Lab have achieved new flavors and textures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes.

Cooking for Geeks

Real Science, Great Cooks, and Good Food
Author: Jeff Potter
Publisher: "O'Reilly Media, Inc."
ISBN: 149192814X
Category: Cooking
Page: 488
View: 5812

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Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science behind what happens to food as it cooks? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why do we bake some things at 350°F/175°C and others at 375°F/190°C? Why is medium-rare steak so popular? And just 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 to these questions and more, and offers his unique take on recipes -- from the sweet (a patent-violating chocolate chip cookie) to the savory (slow-cooked brisket). This book is an excellent and intriguing resource for anyone who enjoys cooking or wants to experiment in the kitchen. Discover what type of cook you are 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 Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, and chemist Hervé This

Science of Cooking in the Kitchen | Children's Science & Nature


Author: Baby Professor
Publisher: Speedy Publishing LLC
ISBN: 1541907892
Category: Juvenile Nonfiction
Page: 40
View: 3001

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Help your child to understand that science is everywhere! It’s even in the kitchen, where mommy whips up delicious meals. This easy-to-read science book will serve as your child’s introduction to food science and the strength of senses. Cooking is a beautiful sensory activity with endless learning opportunities. So what are you waiting for? Grab a copy today.

The Science of Good Food

The Ultimate Reference on how Cooking Works
Author: David Joachim,Andrew Schloss,A. Philip Handel
Publisher: Robert Rose Incorporated
ISBN: 9780778801894
Category: Cooking
Page: 624
View: 8191

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

Mugaritz

A Natural Science of Cooking
Author: Andoni Luis Aduriz
Publisher: Phaidon Press
ISBN: 9780714863634
Category: Cooking
Page: 256
View: 9589

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The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. Spain is a renowned centre of gastronomic creativity, and with his refined, intelligent cooking and inspired approach to creating new dishes, head chef AndoniAduriz is at the forefront of the movement. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative development and innovations behind the exceptional food. José Luis López de Zubiria 's extraordinary food photographs in MUGARITZ has been awarded a major Spanish photography prize Un Lux de Oro presented by the AFP (Asociación de Fotografos Profesionales).

Cook's Science

How to Unlock Flavor in 50 of Our Favorite Ingredients
Author: THE EDITORS AT COOK'S ILLUSTRA,Guy Crosby
Publisher: America's Test Kitchen
ISBN: 1940352452
Category: Chemistry
Page: 504
View: 3272

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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 Food

An Exploration of What We Eat and How We Cook
Author: Marty Jopson
Publisher: Michael O'Mara Books
ISBN: 1782438637
Category: Technology & Engineering
Page: N.A
View: 1306

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In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted. Ever wondered what modified starch is and why it's in so much of the food we buy? What do instant mash and freeze-dried coffee have in common? What's the real truth behind the five-second rule? And as the world population grows and the pressure on agriculture to produce more cost-effective and sustainable products increases, what could the future hold for both farmers and consumers? From mindboggling microbiology to ingenious food processing techniques and gadgets, The Science of Food takes a look at the details that matter when it comes to what we eat and how we cook, and lays bare the science behind how it all works. By understanding the chemistry, physics and biology of the food we cook, buy and prepare, we can all become better consumers and happier cooks!

Salt, Fat, Acid, Heat

Mastering the Elements of Good Cooking
Author: Samin Nosrat
Publisher: Simon and Schuster
ISBN: 1476753830
Category: Cooking
Page: 480
View: 9116

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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. --

The Pattern On The Stone

The Simple Ideas That Make Computers Work
Author: W. Daniel Hillis
Publisher: Basic Books
ISBN: 0465066879
Category: Computers
Page: 192
View: 5367

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Most people are baffled by how computers work and assume that they will never understand them. What they don't realize—and what Daniel Hillis's short book brilliantly demonstrates—is that computers' seemingly complex operations can be broken down into a few simple parts that perform the same simple procedures over and over again. Computer wizard Hillis offers an easy-to-follow explanation of how data is processed that makes the operations of a computer seem as straightforward as those of a bicycle.Avoiding technobabble or discussions of advanced hardware, the lucid explanations and colorful anecdotes in The Pattern on the Stone go straight to the heart of what computers really do. Hillis proceeds from an outline of basic logic to clear descriptions of programming languages, algorithms, and memory. He then takes readers in simple steps up to the most exciting developments in computing today—quantum computing, parallel computing, neural networks, and self-organizing systems.Written clearly and succinctly by one of the world's leading computer scientists, The Pattern on the Stone is an indispensable guide to understanding the workings of that most ubiquitous and important of machines: the computer.

The Wisdom Of Crowds


Author: N.A
Publisher: Anchor
ISBN: 0385721706
Category: Social Science
Page: 306
View: 445

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Looks at the theory that large groups have more collective intelligence than a smaller number of experts, drawing on a wide range of disciplines to offer insight into such topics as politics, business, and the environment.