Science of Cooking

ISBN-10: 3540674667
ISBN-13: 9783540674665
Edition: 2001
Authors: Peter Barham
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Description: 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  More...

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Book details

List price: $49.99
Copyright year: 2001
Publisher: Springer
Publication date: 10/4/2000
Binding: Hardcover
Pages: 244
Size: 6.25" wide x 9.50" long x 0.50" tall
Weight: 0.814

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.

Introduction.
Sensuous Molecules.
Molecular Gastronomy.
Taste and Flavour.
Heating and Eating.
Physical Gastronomy.
Cooking Methods and Utensils.
Meat and Poultry.
Fish.
Breads.
Sauces.
Sponge Cakes.
Pastry.
Souffl+�s.
Cooking with Chocolate.

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