Cooks Science Books

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Cook s Science


Cook s Science
  • Author : THE EDITORS AT COOK'S ILLUSTRA
  • Publisher : America's Test Kitchen
  • Release : 2016
  • ISBN : 9781940352459
  • Language : En, Es, Fr & De
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This companion book to the New York Times best-selling The Science of Good Cooking discusses the science behind 50 ingredients, including pork shoulder, apples and dark chocolate, and performs an original experiment to show how the science works. --Publisher's description.

The Science of Good Cooking


The Science of Good Cooking
  • Author :
  • Publisher : Americas Test Kitchen
  • Release : 2012
  • ISBN : 1933615982
  • Language : En, Es, Fr & De
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Collects tips and advice on cooking and provides answers to common culinary questions, including how to melt cheese well and how to create flaky pastry.

The Science of Good Cooking


The Science of Good Cooking
  • Author : Cook's Illustrated
  • Publisher : America's Test Kitchen
  • Release : 2012-10-01
  • ISBN : 9781936493463
  • Language : En, Es, Fr & De
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Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

KitchenWise


KitchenWise
  • Author : Shirley O. Corriher
  • Publisher : Scribner
  • Release : 2020-11-17
  • ISBN : 9781982140687
  • Language : En, Es, Fr & De
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The James Beard Award–winning, bestselling author of CookWise and BakeWise delivers priceless cooking techniques and know-how based on her expansive understanding of food science. Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time and money, and let you know exactly what to do behind the stove. A gifted teacher with a degree in chemistry, Shirley takes readers through the hows and whys of what she does in the kitchen, explaining the science behind common problems and offering solutions for how to fix them. (For example, salt has an amazing ability to suppress bitterness and allow other flavors to emerge.) Filled with more than 30 of Shirley’s favorite time-tested recipes, in KitchenWise readers learn how to cook more successfully, why certain ingredients work well together, and what makes good food great. Amazingly informative, approachable, and packed with proven techniques, KitchenWise serves up new ways to get the most from your cooking.

What Einstein Didn t Know


What Einstein Didn t Know
  • Author : Robert L. Wolke
  • Publisher : Courier Corporation
  • Release : 2014-05-21
  • ISBN : 9780486492896
  • Language : En, Es, Fr & De
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Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."