The Science Of Good Cooking : unlock a lifetime of successful...

The Science of Good Cooking : in the kitchen. unlock a

The Science of Good Cooking cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food...

Author : Cook's Illustrated

editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core

Publisher : America's Test Kitchen

food science on the map. Organized around 50 core principles our test cooks use to develop foolproof

1936493462

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1936493462

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test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach

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The Science Of Cooking : tastier, more nutritious food using fundamental...

The Science of Cooking : questions, and cook tastier, more nutritious

The Science of Cooking fundamental principles, practical advice, and step-by-step techniques. Where does the heat come from in...

Author : Stuart Farrimond

does the heat come from in a chili pepper? Why is wild salmon darker

Publisher : Penguin

pepper? Why is wild salmon darker than farmed? Does searing meat really "seal in"

1465470794

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1465470794

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really "seal in" the juices? A good recipe goes a long way, but if

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Cook's Science : science of good cooking discusses the science...

Cook's Science : times best-selling the science of good cooking

Cook's Science the science behind 50 ingredients, including pork shoulder, apples and dark...

Author : THE EDITORS AT COOK'S ILLUSTRA

apples and dark chocolate, and performs an original experiment to show

Publisher : America's Test Kitchen

experiment to show how the science works. --Publisher's description.

1940352452

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1940352452

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Keys To Good Cooking : good cooking distils the modern scientific understanding of...

Keys to Good Cooking : chefs, keys to good cooking distils the modern

Keys to Good Cooking scientific understanding of cooking and translates it into immediately useful information....

Author : Harold McGee

immediately useful information. The book provides simple statements of fact and

Publisher : Appetite by Random House

of fact and advice, along with brief explanations that help cooks

0449015998

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0449015998

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understand why, and apply that understanding to other situations. Not a

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Cooking For Geeks : a different drummer -- used to expressing your...

Cooking for Geeks : who marches to a different drummer -- used

Cooking for Geeks to expressing your creativity instead of just following recipes? Are you interested in...

Author : Jeff Potter

recipes? Are you interested in the science behind what happens to food while

Publisher : "O'Reilly Media, Inc."

what happens to food while it's cooking? Do you want to learn what

9781449395872

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9781449395872

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learn what makes a recipe work so you can improvise and create your

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The Science Of Good Food : cooking, explaining the physical and chemical transformations involved...

The Science of Good Food : science behind everyday cooking, explaining the physical and

The Science of Good Food chemical transformations involved in food preparation and cooking....

Author : David Joachim

Publisher : Robert Rose Incorporated

9780778801894

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9780778801894

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The Science Of Cooking : cookery may properly be regarded as an experimental...

The Science of Cooking : science laboratories and cookery may properly be regarded

The Science of Cooking as an experimental science. Food preparation and cookery involve many processes which are well...

Author : Peter Barham

involve many processes which are well described by the physical sciences. Understanding the chemistry

Publisher : Springer

the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements

9783642631665

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9783642631665

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lead to improvements in performance in the kitchen. For those of us who wish

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The Science Of Cooking : students and adopting faculties, this work is...

The Science of Cooking : laboratory manual for students and adopting faculties,

The Science of Cooking work is intended for non-science majors / liberal studies science courses and will cover a range...

Author : Joseph J. Provost

studies science courses and will cover a range of scientific principles of food, cooking and the

Publisher : John Wiley & Sons

of scientific principles of food, cooking and the science of taste and smell. Chapters include: The

1118674200

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1118674200

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and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and

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Salt, Fat, Acid, Heat : accomplished chef, there are only four basic...

Salt, Fat, Acid, Heat : or you're an accomplished chef, there are

Salt, Fat, Acid, Heat four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are...

Author : Samin Nosrat

food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they

Publisher : Simon and Schuster

are the four cardinal directions of cooking, and they will guide you as you choose which ingredients

1476753830

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1476753830

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you as you choose which ingredients to use and how to cook them, and they will tell

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The America's Test Kitchen Cooking School Cookbook : teaching america how to cook for 20 years....

The America's Test Kitchen Cooking School Cookbook : that has been teaching america how to cook

The America's Test Kitchen Cooking School Cookbook for 20 years. We launched the America's Test Kitchen Cooking School two...

Author : America's Test Kitchen

Kitchen Cooking School two years ago to teach home cooks how to

Publisher : America's Test Kitchen

home cooks how to cook the test kitchen way, and since then

1936493802

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1936493802

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then thousands of students have taken our interactive video-based online courses. The

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The Kitchen As Laboratory : only recently begun to deconstruct...

The Kitchen as Laboratory : and scientists have only recently

The Kitchen as Laboratory food's components, setting the stage for science-based cooking. In this global collaboration of essays,...

Author : César Vega

In this global collaboration of essays, chefs and scientists advance culinary knowledge by testing

Publisher : Columbia University Press

scientists advance culinary knowledge by testing hypotheses rooted in the physical and chemical properties

023152692X

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023152692X

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and chemical properties of food. Using traditional and cutting-edge tools, ingredients, and techniques, these

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COOKING LIGHT Mad Delicious : health discover the delicious science...

COOKING LIGHT Mad Delicious : for focus on health discover

COOKING LIGHT Mad Delicious behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in...

Author : Schroeder, Keith

good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier.

Publisher : Time Inc. Books

attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor

0848749898

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0848749898

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how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight

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