Books matching: chemistry of ingredients
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The ultimate food science reference - an essential on your kitchen shelf if you want to understand the 'why' behind cooking. Not for recipe hunters, but a treasure for the curious and passionate about food.
'On Food and Cooking: The Science and Lore of the Kitchen' by Harold McGee is an extensive reference book that delves into the science, history, and sociology of food and cooking. The book explores a wide range of topics, from the chemistry of ingredients to the physics of cooking techniques, providing detailed explanations and fascinating insights into the world of culinary arts. McGee's writing style combines scientific explanations with historical anecdotes and practical information, making the book both educational and enjoyable to read for anyone interested in food and cooking.
What better subject for the first chapter than the food with which we all begin our lives? Humans are mammals, a word that means “creatures of the breast,” and the first food that any mammal tastes is...1984•896 pages- #2Ad Hoc at HomeBook 6 in the series:Cookbooks
Save:A stunning, detail-rich cookbook that turns ambitious home cooks into intuitive chefs - but it does demand patience, some time, and lots of kitchen enthusiasm. Perfect if you're ready for a culinary adventure!
Ad Hoc at Home by Thomas Keller is a cookbook that focuses on everyday cooking with extreme attention to detail, inspired by the principles of French technique. The book includes recipes that require extra effort and time but result in exceptional dishes, encouraging readers to cook meals meant for sharing with loved ones. Keller's writing style is informative and instructional, guiding readers through techniques and tips to elevate their cooking skills.
But I’m not saying that you should throw precision out the window. We still need to be precise about time and temperature. When you’re sautéing a piece of meat, the pan has got to be hot, and you need...November 2009•368 pages
