The Science of Cooking

The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it.

The Science of Cooking

How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs. Why does chocolate taste so good? Is it OK to reheat cooked rice? How do you tell if an egg is fresh? The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it.

Science and Cooking

In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread?

Science and Cooking

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects--in your kitchen and beyond.

Spice

"If you've ever wondered what to do with that unused jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers.

Spice

Calling all spice fans, adventurers, and curious cooks: explore the world's spices, create your own spice blends, and take your cooking to the next level. Spice is a cookbook like no other--one that will help you better understand the science behind the art of cooking with spices. If you've ever wondered what to do with that unused jar of sumac, why some spices taste stronger than others, how to make your own garam masala, or simply which are the best spices for chicken, this inspirational guide has all the answers. Spice outlines the science behind the flavors and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. A "periodic table" of spices shows the connections between flavor compounds, and explains how spices can be grouped into distinct flavor families. Flavor maps explore the key regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian subcontinent, and show the spice palettes of individual countries and cuisines. Spice profiles--organized by flavor groups such as "pungent," "sweet," or "nutty"--showcase each of the world's spices and suggest food pairings, spice pairings, blend ideas, and how to cook each spice to best release its flavor and aroma. Finally, spicy recipes for blends, butters, rubs, and pastes showcase authentic spice mixes from around the world, and suggest innovative combinations that you might never have considered before. Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

The Science of Spice

Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Explore the world's best spices, discover why certain spice mixes work, and how to use spices creatively.

The Science of Spice

Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Explore the world's best spices, discover why certain spice mixes work, and how to use spices creatively. Be inspired to make your own new spice blends, and take your cooking to new heights. The Science of 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, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other. Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections, as well as a selection of recipes using innovative spice blends designed to brighten your palate and inspire your own culinary adventures. The Science of Spice is an indispensable kitchen companion that home cooks will turn to time and time again to learn and innovate.

The Science of Good Food

An alphabetically arranged reference looks at the science behind everyday cooking, explaining the physical and chemical transformations involved in food preparation and cooking.

The Science of Good Food

An alphabetically arranged reference looks at the science behind everyday cooking, explaining the physical and chemical transformations involved in food preparation and cooking.

The Science Chef

All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide.

The Science Chef

What melts in your mouth and not in your hands, plumps when you cook it, and comes in more than forty-eight scrumptious flavors? Give up? The correct answer is: Science! With The Science Chef you'll learn loads of basic science by doing fun, easy-to-perform cooking projects. And you get to eat the results when you're finished! Why do onions make you cry? How does yeast make bread rise? What makes popcorn pop, whipped cream frothy, and angel food cake fluffy? You'll discover the scientific answers to these and dozens of other tasty mysteries when you prepare kid-tested recipes for everything from Cinnamon Toast and Basic Baked Potatoes to Stromboli Pizzoli and Monkey Bread. Whether you're a beginner or an experienced cook, you can become a great Science Chef. All 100 experiments and recipes require only common ingredients and standard kitchen utensils. And The Science Chef includes rules for kitchen safety and cleanup, plus a complete nutrition guide.

On Food and Cooking

For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations.

On Food and Cooking

A kitchen classic for nearly 35 years. 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. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as "molecular gastronomy." Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are: · Traditional and modern methods of food production and their influences on food quality · The great diversity of methods by which people in different places and times have prepared the same ingredients · Tips for selecting the best ingredients and preparing them successfully · The particular substances that give foods their flavors, and that give us pleasure · Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.

The Science of Cooking

Shirley found her love of cooking as she helped her husband run a school in Nashville in nearby Vanderbilt Medical School where she worked as a biochemist. Her influence on science and cooking includes a friendship and advisory role ...

The Science of Cooking

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

Cooking for Geeks

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.

Cooking for Geeks

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

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine

On Tuesday, the visiting chef would give a version of this lecture to the Harvard class, illustrating the scientific theme of the week by cooking spectacular recipes. Samples were often served. On Thursday we would delve in depth into ...

Science and Cooking  Physics Meets Food  From Homemade to Haute Cuisine

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

The Science of the Oven

For fans of Herv This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and ...

The Science of the Oven

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its surface browns and it acquires taste and texture. What accounts for these extraordinary transformations? The answer: chemistry and physics. With his trademark eloquence and wit, Herv� This launches a wry investigation into the chemical art of cooking. Unraveling the science behind common culinary technique and practice, Herv� This breaks food down to its molecular components and matches them to cooking's chemical reactions. He translates the complex processes of the oven into everyday knowledge for professional chefs and casual cooks, and he demystifies the meaning of taste and the making of flavor. He describes the properties of liquids, salts, sugars, oils, and fats and defines the principles of culinary practice, which endow food with sensual as well as nutritional value. For fans of Herv� This's popular volumes and for those new to his celebrated approach, The Science of the Oven expertly expands the possibilities of the kitchen, fusing the physiology of taste with the molecular structure of bodies and food.

KitchenWise

KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues.

KitchenWise

The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers priceless cooking techniques and know-how based on her expansive understanding of food science. Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time and money, and let you know exactly what to do behind the stove. A gifted teacher with a degree in chemistry, Shirley takes readers through the hows and whys of what she does in the kitchen, explaining the science behind common problems and offering solutions for how to fix them. (For example, salt has an amazing ability to suppress bitterness and allow other flavors to emerge.) Filled with more than 30 of Shirley’s favorite time-tested recipes, in KitchenWise readers learn how to cook more successfully, why certain ingredients work well together, and what makes good food great. Amazingly informative, approachable, and packed with proven techniques, KitchenWise serves up new ways to get the most from your cooking.

The Epicurean Laboratory

Explains the science behind cooking and provides recipes which demonstrate these principles

The Epicurean Laboratory

Explains the science behind cooking and provides recipes which demonstrate these principles

Masala Lab

Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

Masala Lab

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 by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

Molecular Gastronomy

What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights.

Molecular Gastronomy

Bringing the instruments and experimental techniques of the laboratory into the kitchen, Herve This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled.

Cooking as a Chemical Reaction

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena.

Cooking as a Chemical Reaction

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with Experiments features new chapters on food hygiene and safety, kitchen terminology, and taste pairing, as well as an expanded chapter on the role of food additives in culinary transformations. The text uses experiments and experiences from the kitchen, and other food preparation areas, rather than theory, as the basic means of explaining the scientific facts and principles behind food preparation and food processing. It engages students in their own learning process. This textbook is designed so that students can first perform certain experiments and record their observations in tables provided in the book. The book then explains the science behind their observations. Features: Experiments and recipes form the basic means of teaching culinary chemistry Features new chapters on food hygiene and safety, kitchen terminology, and taste pairing Employs real kitchen practices to explain the subjects Covers traditional food chemistry including water in culinary transformations, protein, carbohydrates, fats, sensorial properties Many concepts throughout the book are marked with a symbol that indicates the concept is one that they will come across frequently not just in this text, but in the kitchen and other food preparation and processing areas. A second symbol precedes the scientific explanation of the observation made during the experiments in the chapter. At the end of each chapter, students are presented with important points to remember, more ideas to try, and study questions to reinforce concepts that were presented in the chapter. The book is designed for each chapter to be read and studied in chronological order, as the concepts of each chapter will reoccur in subsequent chapters. Written at the undergraduate level, this book is designed for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background who are studying different aspects of food preparation and processing.

Nose Dive

Here is a story of the world, of all of the smells under our collective nose.

Nose Dive

The ultimate guide to the smells of the universe--the ambrosial to the pungent, and everything in between--from the author of the acclaimed culinary guides On Food and Cooking and Keys to Good Cooking. From Harold McGee, James Beard Award-winning author and leading expert on the science of food and cooking, comes an extensive exploration of the awe-inspiring world of smell. In Nose Dive, McGee takes us on a sensory-filled adventure, from the sulfurous nascent earth more than four billion years ago, to the sweetly fragrant Tian Shan mountain range north of the Himalayas, to the keyboard of your laptop, where trace notes of formaldehyde escape between the keys. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (fresh bread and chocolate), the delightful (roses and vanilla) and the unpleasant (spoiled meat and rotten eggs). We'll smell each other. We'll smell ourselves. Through it all, McGee familiarizes us with the actual bits of matter that we breathe in -- the molecules that trigger our perceptions, that prompt the citrusy smells of coriander and beer and the medicinal smells of daffodils and sea urchins. And like everything in the physical world, molecules have histories. Many of the molecules that we smell every day existed long before any creature was around to smell them -- before there was even a planet for those creatures to live on. Beginning with the origins of those molecules in interstellar space, McGee moves onward through the smells of our planet, the air and the oceans, the forest and the meadows and the city, all the way to the smells of incense, perfume, wine, and food. Here is a story of the world, of all of the smells under our collective nose. A work of astounding scholarship and originality, Nose Dive distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.

COOKING LIGHT Mad Delicious

Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen ...

COOKING LIGHT Mad Delicious

2015 James Beard Foundation Book Award Winner for Focus on Health Discover the delicious science behind healthy cooking! Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. Mad Delicious shows readers how to maximize flavor and texture through 120 new recipes, witty and funny narrative, insight on the nature of ingredients, and a fresh, innovative perspective on the science of cooking with illustrated explanations. The results are mad delicious! Mad Delicious takes the kitchen science genre to the next level: It's not just about chemistry and molecules. Schroeder teaches home cooks about the nature of ingredients, how to maximize texture and flavor with clever cooking techniques (try steaming beef-then soaking it in wine sauce for the most tender steak ever!), smooth moves in the kitchen for better work flow, and how all the sciences-geography, meteorology, chemistry, physics, botany, biology, even human sociology and anthropology-can help home cooks master the science of light cooking. Every recipe is a fun adventure in the kitchen resulting in mad delicious eats: Learn how to cook pasta like risotto for a silky sauce and enjoy Toasted Penne with Chicken Sausage. Other recipes include Lower East Side Brisket, Fish Sticks!, Cocoa-Crusted New York Strip, Georgia Peanut Fried Chicken, Red Sauce Joint Hero Sandwiches, Spicy Crab Fried Rice, Tandoori Chicken, and Bourbon Steamed Peaches.