Catalog Search Results
Author
Publisher
DK Publishing
Pub. Date
2017
Language
English
Description
"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...
Author
Language
English
Appears on list
Description
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...
Author
Publisher
Chronicle Books LLC
Pub. Date
[2020]
Language
English
Description
"In this groundbreaking book, Nik Sharma, scientist, food blogger, and cookbook author, guides home cooks on an exploration of flavor via 125 recipes. He demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes, providing inspiration and knowledge to both home cooks and seasoned chefs"--
5) The science of good cooking: master 50 simple concepts to enjoy a lifetime of success in the kitchen
Publisher
America's Test Kitchen
Pub. Date
c2012
Language
English
Author
Language
English
Description
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...
Author
Language
English
Description
"Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science's understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population--and...
Author
Publisher
Penguin Books, An imprint of Penguin Random House
Pub. Date
2020.
Language
English
Description
Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions? Masala Lab...
Author
Series
Feng ye she volume DA011
Publisher
Feng ye she wen hua shi ye you xian gong si
Pub. Date
2019.
Language
中文
12) Spice: understand the science of spice, create exciting new blends, and revolutionize your cooking
Author
Publisher
DK Publishing
Pub. Date
2018.
Language
English
Description
Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights. Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala,...
Author
Publisher
Hardie Grant Books
Pub. Date
2018.
Language
English
Description
"The Beer Kitchen is the ultimate modern guide to cooking with beer. When a recipe calls for 'beer' do you have even the first clue of what you should add? When was the last time you read a recipe that really specified a beer style, or even suggested a few different brands from your supermarket shelves? It's never been done, until now! Award-winning beer expert Melissa Cole has combined two of her greatest passions: great brews and delicious food....
Author
Publisher
Hyperion
Pub. Date
c2010
Language
English
Description
In this culinary and historical adventure, Kimball, founder of Cook's Illustrated and host of the PBS series America's Test Kitchen, hosts a Victorian dinner based on the recipes of Fannie Farmer, author of The Boston Cooking-School Cook Book, which was first published in 1896.
Author
Language
English
Description
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...
20) Genesis
Author
Series
Language
English
Description
"New York Times-bestselling author Robin Cook takes on the ripped-from-the-headlines topic of harnessing DNA from ancestry websites to catch a killer in this timely and explosive new medical thriller"--
"When the body of twenty-eight-year-old social worker Kera Jacobsen shows up on Chief New York City Medical Examiner Laurie Montgomery's autopsy table, at first it appears she was the victim of a tragic yet routine drug overdose. But for Laurie and...
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