The Science Of Cooking

Author: Joseph J. Provost
Publisher: John Wiley & Sons
ISBN: 1118674200
Size: 44.85 MB
Format: PDF, ePub, Mobi
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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 Cooking

Author: Peter Barham
Publisher: Springer Science & Business Media
ISBN: 9783540674665
Size: 57.32 MB
Format: PDF, Mobi
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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.

The Science Of Cooking

Author: Stuart Farrimond
Publisher: Penguin
ISBN: 1465470794
Size: 51.13 MB
Format: PDF, ePub, Mobi
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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.

Kitchen Mysteries

Author: Hervé This
Publisher: Columbia University Press
ISBN: 0231141718
Size: 47.75 MB
Format: PDF
View: 5826
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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, ...

On Food And Cooking

Author: Harold McGee
Publisher: Simon and Schuster
ISBN: 9781416556374
Size: 43.46 MB
Format: PDF, ePub, Mobi
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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 ...

The Kitchen As Laboratory

Author: Cesar Vega
Publisher: Columbia University Press
ISBN: 0231153457
Size: 79.14 MB
Format: PDF, Docs
View: 5014
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Reflections on the Science of Food and Cooking Cesar Vega, Job Ubbink, Erik
van der Linden. thirty-three. Science and cooking Looking Beyond the Trends to
apply a Personal, Practical approach MichaeL LaiSkoniS ...

The Science Of Good Food

Author: David Joachim
Publisher: Robert Rose Incorporated
ISBN: 9780778802051
Size: 70.19 MB
Format: PDF
View: 601
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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.