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The Science of Good Food: The Ultimate Reference on How Cooking Works
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Author
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David Joachim, Andrew Schloss & A. Philip Handel.
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Publisher
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Robert Rose
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Format
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laminated cover
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Product Dimensions
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10.75
x
8
x
1.4
inches
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ISBN
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9780778802051
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Pages/Publication Date
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624/2008
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Daedalus Item Code
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21485
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This item is not available.
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Description
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(IACP Cookbook Award Winner) "[This] encyclopedic guide to all things food is a welcome culinary reference. Alphabetically arranged, cross-referenced entries like 'citrus,' 'game,' 'juice,' 'roasting,' and 'sweeteners' allow readers to navigate deftly the book's trove of information. The authors explain not only how techniques like frying work, they also give readers the chance to make Perfect French Fries with their newfound knowledge. Over 100 recipes bring scientific data to life, most dramatically in examples like Liquid Nitrogen Ice Cream and Coconut Sweet Potato Foam, more practically in gluten-free flour and low-fat brownies (substituting dried plums for butter). Armchair chefs will enjoy learning why a whole potato cooks more quickly in boiling water than in a 500 degree oven, the difference between wet and dry-cured hams, and the secrets to making a smooth, creamy custard.... This admirable endeavor deserves a spot next to Alton Brown's Good Eats and Harold McGee's classic On Food and Cooking."—Publishers Weekly
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