the science of good cooking cooks illustrated cookbooks

Download Book The Science Of Good Cooking Cooks Illustrated Cookbooks in PDF format. You can Read Online The Science Of Good Cooking Cooks Illustrated Cookbooks here in PDF, EPUB, Mobi or Docx formats.

The Cook S Illustrated Meat Book

Author : Cook's Illustrated Magazine
ISBN : 1936493861
Genre : Cooking
File Size : 68. 88 MB
Format : PDF, ePub, Docs
Download : 943
Read : 716

Download Now


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 Cook S Illustrated Baking Book

Author : Editors at Cook's Illustrated Magazine
ISBN : 1936493586
Genre : Cooking
File Size : 72. 49 MB
Format : PDF, ePub, Docs
Download : 721
Read : 813

Download Now


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

Cooking For Geeks

Author : Jeff Potter
ISBN : 1449395872
Genre : Cooking
File Size : 48. 47 MB
Format : PDF, ePub
Download : 330
Read : 834

Download Now


Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic,The New Yorker "I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!" --Adam Savage, co-host of Discovery Channel's MythBusters "In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't." -- Barbara Hanson, NewYork Daily News

The America S Test Kitchen Cooking School Cookbook

Author : Editors at America's Test Kitchen
ISBN : 1936493527
Genre : Cooking
File Size : 33. 35 MB
Format : PDF
Download : 333
Read : 179

Download Now


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 How Can It Be Gluten Free Cookbook

Author : America's Test Kitchen (Firm)
ISBN : 1936493616
Genre : Cooking
File Size : 85. 53 MB
Format : PDF
Download : 153
Read : 618

Download Now


Provides tips and techniques for creating favorite foods without gluten with recipes for lasagna, fresh pasta, cakes, and biscuits.

The Food Lab

Author : J. Kenji Lopez-Alt
ISBN : 0393081087
Genre : Cooking
File Size : 87. 59 MB
Format : PDF, Docs
Download : 945
Read : 279

Download Now


A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.

The Science Of Cooking

Author : Peter Barham
ISBN : 3540674667
Genre : Technology & Engineering
File Size : 30. 7 MB
Format : PDF, ePub, Mobi
Download : 925
Read : 393

Download Now


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

Top Download: