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Language
English
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Description
Hungry for some fascinating food facts? A collection of tasty trivia on champagne bubbles, the perils of pufferfish, and more.
Enjoy some culinary Q&As that enlighten you about the chemistry behind a variety of foods-delivered with colorful graphics and easy-to-understand scientific explanations. Learn:
• Why bacon smells so good
• Why onions make you cry
• If eating turkey really makes you sleepy
• If mixing drinks makes a hangover worse
•...
Author
Language
English
Description
"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. But unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author...
Author
Publisher
DK, Penguin Random House
Pub. Date
2019
Language
Español
Description
"Los conceptos fundamentales de la cocina revelados junto con prácticos consejos y técnicas paso a paso, que harán de tu cocina un auténtico laboratorio. Encuentra las respuestas a las preguntas que hasta ahora no tenían solución con capítulos dedicados a los principales alimentos y preparaciones: carnes, aves, pescados, legumbres y cereales o vegetales entre otros. ¿Cómo conseguir el punto perfecto en un filete? ¿Hay que dejar la piel cuando...
Author
Language
English
Formats
Description
In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture...
5) The flavor matrix: the art and science of pairing common ingredients to create extraordinary dishes
Author
Publisher
Houghton Mifflin Harcourt
Pub. Date
2018
Language
English
Description
"A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor. As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste...
Author
Publisher
W.W. Norton & Company
Pub. Date
[2015]
Language
English
Description
"As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered [how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it] and more. In [this book], Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well,...
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