"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 desire…
by Waters, Alice, McCuaig, William, Petrini, Carlo
fromArts and traditions of the table
by Myhrvold, Nathan, Myhrvold, Nathan, Bilet, Maxime, Lehuta, Melissa, Cooking Lab
by Myhrvold, Nathan, Bilet, Maxime, Lehuta, Melissa, Cooking Lab
"This book focuses on cooking equipment, techniques, and recipes"--Page xvii. -- OhioLink.
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the che…
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food. The aut…
