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"A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking sh…
"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…
Slow food: the case for taste
by Waters, Alice, McCuaig, William, Petrini, Carlo
fromArts and traditions of the table
0
Type: Book
"The authors of The Perfect Meal examine all of the elements that contribute to the diner's experience of a meal (primarily at a restaurant) and investigate how each of the diner's senses contributes to their overall multisensory experience. The principal focus of the book is no…
The science of the oven
by This, Hervé, Gladding, Jody
fromArts and traditions of the table
0
Type: Book
The science of the oven
by This, Hervé, Gladding, Jody
fromArts and traditions of the table
0
Type: Book
The science of the oven
by This, Hervé, Gladding, Jody
fromArts and traditions of the table
0
Type: Book