The Science of Good Food: The Ultimate Reference on How Cooking Works

Joachim, David; Schloss, Andrew; Handel, A. Philip

ISBN 10: 0778802051 / ISBN 13: 9780778802051

Editore: Robert Rose, Ontario, CA, 2008

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Ontario, CA, Robert Rose, 2008. First edition, first printing. 4to. Pictorial hardcover, illustrated throughout, 624 pp. (IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy learning why a whole potato cooks more quickly in boiling water than in a 500 degree oven, the difference between wet and dry-cured hams, and the secrets to making a smooth, creamy custard. This admirable endeavor deserves a spot next to Alton Brown's Good Eats and Harold McGee's classic On Food and Cooking."-Publishers Weekly. No dust jacket as issued. New. Size: 4to - over 9¾" - 12" tall.

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Dati bibliografici

• Titolo: The Science of Good Food: The Ultimate Reference on How Cooking Works
• Editore: Robert Rose, Ontario, CA
• Data di pubblicazione: 2008
• Lingua: Inglese
• ISBN 10: 0778802051
• ISBN 13: 9780778802051
• Rilegatura: Pictorial Cover
• Edizione: First Edition, First Printing.
• Condizione: New
• Cataloghi dei venditori:
  • Reference
  • Cooking, Food and Wine

Descrizione articolo

Riassunto

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

Informazioni sull?autore

David Joachim has written, edited or collaborated on more than 25 cookbooks. His book The Food Substitutions Bible was an International Association of Culinary Professionals (IACP) award winner. He lives in Philadelphia.

Andrew Schloss is a writer, teacher and food industry professional. The author of 11 cookbooks, including 2500 Recipes, and countless food articles, he is also past president of the International Association of Culinary Professionals (IACP). He lives in Philadelphia.