the science of good cooking cooks illustrated cookbooks

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The Cook S Illustrated Baking Book

Author : Editors at Cook's Illustrated Magazine
ISBN : 1936493586
Genre : Cooking
File Size : 48. 30 MB
Format : PDF, ePub, Mobi
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The Next Book in a Highly Successful Series More than 20 years of baking know-how from k's Illustrated magazine and the authors of The New York Times best sellers The Cook's Illustrated Cookbook and The Science of Good Cooking

The Cook S Illustrated Meat Book

Author : Cook's Illustrated Magazine
ISBN : 1936493861
Genre : Cooking
File Size : 85. 17 MB
Format : PDF, ePub, Docs
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An information-packed one-stop resource for everything you need to know about meat and poultry with 450 foolproof recipes from America's most-trusted food magazine.

The America S Test Kitchen Cooking School Cookbook

Author : Editors at America's Test Kitchen
ISBN : 1936493527
Genre : Cooking
File Size : 42. 26 MB
Format : PDF, Docs
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Everything we know about cooking in one landmark volume 3,000 color photos More than 600 recipes 20 years of our best practices 832 pages culinary school in a book

The Best Light Recipe

Author : Cook's Illustrated Magazine
ISBN : 0936184973
Genre : Cooking
File Size : 82. 9 MB
Format : PDF, ePub, Mobi
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The Best Light REcipe offers more than 300 full-flavored lower-fat and reduced calorie recipes that still taste great and are guaranteed foolproof by the test cooks and editors who bring you Cook's Illustrated magazine. If we weren't satisfied with the results in our kitchen, the recipe didn't make the book.

The How Can It Be Gluten Free Cookbook

Author : America's Test Kitchen (Firm)
ISBN : 1936493616
Genre : Cooking
File Size : 63. 86 MB
Format : PDF, Mobi
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Provides tips and techniques for creating favorite foods without gluten with recipes for lasagna, fresh pasta, cakes, and biscuits.

The Make Ahead Cook

Author : America's Test Kitchen
ISBN : 1936493845
Genre : Cooking
File Size : 84. 10 MB
Format : PDF, ePub
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A revolution in make-ahead cooking, The Make-Ahead Cook goes way beyond the freezer with 8 smart new strategies and more than 150 recipes for the time-pressed cook.

The Science Of Cooking

Author : Peter Barham
ISBN : 3540674667
Genre : Technology & Engineering
File Size : 74. 19 MB
Format : PDF, Kindle
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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. Strong praise from the reviewers - "Will be stimulating for amateur cooks with an interest in following recipes and understanding how they work. 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." - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." - FINANCIAL TIMES WEEKEND "This book is full of interesting and relevant facts that clarify the techniques of cooking that lead to the texture, taste and aroma of good cuisine. As a physicist the author introduces the importance of models in preparing food, and their modification as a result of testing (tasting)."- THE PHYSICIST "Focuses quite specifically on the physics and food chemistry of practical domestic cooking in terms of real recipes... Each chapter starts with an overview of the scientific issues relevant to that food group, e.g. toughness of meat, thickening of sauces, collapse of sponge cakes and soufflés. This is followed by actual recipes, with the purpose behind each ingredient and technique explained, and each recipe followed by a table describing some common problems, causes and solutions. Each chapter then ends with suggested experiments to illustrate some of the scientific principles exploited in the chapter." - FOOD & DRINK NEWSLETTER

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