On Food and Cooking: The Science and Lore of the Kitchen
On Food and Cooking: The Science and Lore of the Kitchen
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On Food and Cooking: The Science and Lore of the Kitchen
On Food and Cooking: The Science and Lore of the Kitchen
On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it.
On Food and Cooking: The Science and Lore of the Kitchen
Nº de artículo: 169193003

On Food and Cooking: The Science and Lore of the Kitchen

Nº de artículo: 169193003

USD 67

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On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it.
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What Stands Out

In-Depth Science
Explores the scientific principles behind cooking, offering readers a deeper understanding of food behavior and preparation techniques that enhance culinary skills.
Culinary Lore
Blends historical insights and traditions, providing engaging stories that enrich the cooking experience and connect readers to the cultural significance of food.
Comprehensive Resource
Serves as an authoritative reference for chefs and home cooks alike, addressing common kitchen challenges while offering innovative solutions and recipes.

Detalles de producto

Shop On Food and Cooking: The Science and Lore of the Kitchen online at a best price in Ecuador. 0684181320
  • On Food and Cooking is a unique blend of culinary lore and scientific explanation that examines food -- its history, its make-up, and its behavior when we cook it, cool it, dice it, age it, or otherwise prepare it for eating. Generously spiced with historical and literary anecdote, it covers all the major food categories, from meat and potatoes to sauce béarnaise and champagne. Easy-to-understand scientific explanations throw light on such mysteries as why you can whip cream but not milk; what makes white meat white; whether searing really seals in flavor; how to tell stale eggs from fresh; why fruits ripen and vegetables don't; how to save a sauce; what hops do; and what happens when you knead dough. A chapter on nutrition reveals that Americans have been obsessed with their diet since the 1800s and exposes the fallacies behind food fads past and present. There's a section on additives -- a not-so-new addition to food -- and taste and smell, our two pleasure-giving versions of the oldest sense on earth. With more than 200 illustrations, including extraordinary photographs of food taken through the electron microscope, this book will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
Publisher Scribner
Publication date November 1, 1984
Language English
Print length 684 pages
ISBN-10 0684181320
ISBN-13 978-0684181325
Item Weight 2.2 pounds (1 kg)
Dimensions 6.28 x 1.8 x 9.18 inches (16 x 4.6 x 23.3 cm)

Who Should Buy?

Suitable For
  • Culinary Enthusiasts

    A comprehensive resource for food lovers seeking to deepen their understanding of cooking science and techniques.

  • Professional Chefs

    Acts as a detailed reference guide for chefs wanting to explore food chemistry and enhance their culinary skills.

  • Food Science Students

    Ideal for students studying culinary arts or food science, combining practical cooking tips with scientific explanations.

Not Suitable For
  • Casual Cooks

    May be overwhelming for those looking for simple recipes without detailed scientific analysis.

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  • Pregunta: ¿Está On Food and Cooking: The Science and Lore of the disponible para comprar en línea en Ecuador?

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USD 67

Haz tu pedido ahora y recíbelo por ahí Viernes, Octubre 16

QTY:

Solo queda 1 artículo en stock.
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características y beneficios

  • Explores the history and science behind various foods.
  • Provides easy-to-understand scientific explanations.
  • Covers all major food categories including meats and sauces.
  • Includes anecdotes that add depth and context to culinary practices.
  • Features a nutrition chapter that debunks food fads and myths.
  • Over 200 stunning illustrations enhance the learning experience.

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