5 edition of The art & science of cooking found in the catalog.
The art & science of cooking
Mary A. Michael
|Other titles||Art and science of cooking|
|Statement||Mary A. Michael.|
|LC Classifications||TX725.A1 M488 1996|
|The Physical Object|
|Pagination||xii, 473 p. ;|
|Number of Pages||473|
|LC Control Number||96171663|
To call this a ‘book’ would be an understatement, and I don’t mean that in a way which insults other books as every book has great value depending on who its reader is. However; Modernist Cuisine is with out doubt one of the most important pieces of cooking/gastronomy/food science writing published since Harold McGee’s On Food & Cooking. Abstract. Culinary arts are the practices or methods of preparing foods and beverages. Along with food science, it transforms nutrition recommendations into healthy ingredients, recipes and menus. This chapter provides the rationale, resources and hands-on exercises for healthy recipe conversions and menu development, plus information on healthy kitchen makeovers, the economics of healthy.
Scope and content: 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, page set that reveals science-inspired techniques for preparing food. Along with his two co-authors, Chris Young and Maxime Bilet, Myhrvold created a self-published, highly produced, six-volume cookbook entitled, Modernist Cuisine: The Art and Science of Cooking.
Cooking can seem like something that only professionals can do. But if you have some good information and tips of the trade, then even those who burn toast can make a delicious meal. All it takes is the right techniques and a little bit of knowledge to turn you into a chef. He studied science and literature at Caltech and Yale, and has written two prize-winning books, On Food and Cooking and The Curious Cook, as well as many articles and reviews. He has been named food writer of the year by Bon Appetit magazine and to the Time , an annual list of the world's most influential people.
Anita Live & Input Anita, Volume 2
Song album for high voice and piano
A Course of Modern Analysis
Two Rilke songs, for mezzo-soprano and piano.
The Overlanders of 62
Report of Special Committee of the Senate upon opening up direct communication between the railway system of Canada and the navigable waters of the Yukon
Mayo Clinic Guide to Living with a Spinal Cord Injury
Election of William Lorimer
Trends in building permit activity.
Non-contentious intellectual property.
Assistance to school districts affected by Federal activities.
Oregon, Fishermans Bend Nature Walk
A Tourist Guide to South Wales
This item: The Beer Kitchen: The Art and Science of Cooking, & Pairing, with Beer by Melissa Cole Hardcover $ Only 7 left in stock - order soon. Ships from and sold by Marlton Books/5(29). The book that started a revolution.
At 2, pages, Modernist Cuisine: The Art and Science of Cooking broke the rules for what a cookbook can be; it quickly became an instant classic and a trusted resource for top chefs around the world. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world’s best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others/5(2).
A lot has changed in 20 years: magazines and books now discuss the science of cooking, and culinary schools offer "experimental" courses that investigate the whys of cooking. So McGee, a writer who specializes in the chemistry of food and cooking, has completely rewritten his classic, expanding it by two thirds into a book that weighs in Cited by: Modernist Cuisine: The Art and Science of Cooking is a revolutionary treatment of cooking that pushes the boundaries of culinary arts.
Winner of the James Beard Award for Cookbook of the Year, this six-volume set was named one of the best cookbooks of the century by the New Yorker.
Specializing in food science, Dr. Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, on radio, and at public events, and his writing appears in national and international publications, including the Independent, the Daily Mail, and New Scientist.
An avid blogger, Stuart is The art & science of cooking book the founder and editor of online lifestyle-science Cited by: 1. In addition to basic chemistry, Dr. Barham opens the subject of cooking with an overview of the science of food and heat and food and the senses.
Here begins what is Dr. Barham's greatest single contribution to food science writing, and the thing that would make this book a superb textbook on food by: There are no step-by-step recipes, these books are largely about the science and technique of cooking.
They are aimed squarely at the professional chef or seriously keen amateur/5(). Encyclopedic, text book, and precise. This is a wonderful teaching tome for those interested in cooking, cooking and science (a la Harold McGee), modernist cuisine, and molecular gastronomy.
Oh, and for anyone who is a fan of the amazing, wonderful superstar chef Ferran Adria and his generous teachings/5.
Spice will help you understand the practical science behind the art of cooking with spices. If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than.
Another huge production on food — a six-volume, 2,page, pound book called Modernist Cuisine — actually proves that cooking is more chem lab than art. In a nutshell Experts and innovators from The Cooking Lab provide a comprehensive overview to the science and technology of the culinary arts in this enormous six-volume guide to contemporary cuisine —from history to equipment to practical preparation ry: Books > Style, Food & Travel.
In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to.
On Food and Cooking is the classic that weaves together history, science, and practical advice in mesmerizing (really) discussion of every conceivable topic of interest in the kitchen Everyone who eats can use this book.
It belongs in every home. - Cheryl Mendelson, author of Home Comforts: The Art and Science of Keeping House A must-have resource for any student of the stove, On Food Reviews: This book describes the chemistry and physics of cooking. It provides the basis for understanding why certain recipes worked or didn't work.
He first goes over the basics of taste and flavor, cooking methods, basic chemistry (eg, fats, oils, polysaccharides, starches, sugars, gluten, protein, collagen, gelatin, soaps, bubbles, foam, and emulsifiers), and methods of heat transfer/5.
In addition to basic chemistry, Dr. Barham opens the subject of cooking with an overview of the science of food and heat and food and the senses. Here begins what is Dr.
Barham's greatest single contribution to food science writing, and the thing that would make this book a superb textbook on food s: The Science of Cooking is a super cool book that any food and cooking lover will enjoy adding to their kitchen. I am an avid cook and baker so I was very excited to read this book.
It takes you "behind the scenes", so to speak, of food and cooking and answers every question you can think of pertaining to cooking/5. Pellegrino Artusi (pronounced [pelleˈɡriːno arˈtuːzi]; Forlimpopoli, near Forlì, August 4, – Florence, Ma ) was an Italian businessman and writer, best known as the author of the cookbook La scienza in cucina e l'arte di mangiar bene ("Science in the Kitchen and the Art of Eating Well").
The Art & Science of Foodpairing: : Coucquyt, Peter, Lahousse, Bernard, Langenbick, Johan: Books. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2, page set that reveals science-inspired techniques for preparing food.
Eventbrite - Cozymeal presents The Art and Science of Pickling - Cooking Class by Cozymeal™ - Sunday, September 6, at Location provided after booking, New Orleans, LA. Find event and ticket information. Phenomenal food and incredible company await you at the chef's table!A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead.
Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen.
Topics include meat and poultry.Other than this, the book is excellent as an introduction to the subject of food science. I will argue though, that science is never a substitute for the masters. Cooking can be viewed as a science (like here), or an art (as in the great chefs collections).Reviews: