Molecular Gastronomy explains how to make them. Looks at the science behind everyday cooking with information on molecular gastronomy, the physiology of taste, basic components of meals, the use of tenderizing enzymes and gelatins, and covers the effects of boiling, steaming, braising, roasting, grilling, and microwaving. On the other hand, the chemical and biological structures of animal and plant cells and tissues explain the textures and their changes in the kitchen. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. In this fascinating and easily digestible book, The One Show's resident scientist Marty Jopson takes us on a mouth-watering tour of the twenty-first century kitchen and the everyday food miracles that we all take for granted. Harold McGee's On Food and Cooking is a kitchen classic. Is it OK to reheat cooked rice? Description The Science of Cooking. About this book Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. “A captivating little book.”—Economist “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur “Will broaden the way you think about food.”—The New York Sun “A wonderful book . Among the major themes addressed throughout this new edition are: Traditional and modern methods of food production and their influences on food quality The great diversity of methods by which people in different places and times have prepared the same ingredients Tips for selecting the best ingredients and preparing them successfully The particular substances that give foods their flavors and that give us pleasure Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. - NATURE "This year, at last, we have a book which shows how a practical understanding of physics and chemistry can improve culinary performance... [Barham] first explains, in a lucid non-textbooky way, the principles behind taste, flavour and the main methods of food preparation, and then gives fool-proof basic recipes for dishes from roast leg of lab to chocolate soufflé." 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. A flourless chocolate cake baked in the microwave? McGee recounts how he moved from studying astronomy, to teaching literature and writing, to writing about the science of cooking, to designing an experiment to address the question of why you should beat egg whites in a copper bowl, and ultimately to a successful career as a food science book author, blogger, columnist and lecturer. And as the world population grows and the pressure on agriculture to produce more cost-effective and sustainable products increases, what could the future hold for both farmers and consumers? The Science of Cooking - Understanding the Biology and Chemistry Behind Food and Cooking (2016) Download. The Science of Good Cooking breaks down why food cooks a certain way, and which techniques are best for what purpose. [PDF] [EPUB] The Science of Good Cooking Download. “Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels. 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. Download PDFs. Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. 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