A pinch of culinary science : boiling an egg inside out and other kitchen tales / Anu Hopia and Erik Fooladi.

By: Hopia, Anu Inkeri [author.]
Contributor(s): Fooladi, Erik Cyrus [author.]
Publisher: Boca Raton : CRC Press, Taylor & Francis Group, [2019]Description: xii, 249 pages : illustrations ; 25 cmContent type: text Media type: unmediated Carrier type: volumeISBN: 9781138611306 (hardback : alk. paper)Subject(s): Cooking -- Popular works | Food habits -- Popular worksGenre/Form: Cookbooks.Additional physical formats: Online version:: Pinch of culinary scienceDDC classification: 394.1/2 LOC classification: TX652 | .H6477 2019
Contents:
The real thing? : the chemistry and psychology of an apple pie -- Boiling an egg from the inside out -- In the beginning there was an egg -- Mussels on acid -- Sausage engineering -- Mustard, fiercely yours -- The potatoes that refused to become tender -- Gravlax and a pinch of salt chemistry -- The art of heating -- Cold skillet : juicy fish -- Tempering the meat before cooking, ...or maybe not -- Cooking pits : prehistoric cooking meets science -- White wine in cooking should always be dry, right? -- Taking stock of broth -- Salt shapes the pasta -- You can see it, hear it, taste it and feel it : what is it? it is the taste of food! -- Can you cut down on the salt without affecting the taste? -- Physics takes the cake -- The great norwegian porridge feud -- The inevitable dishes -- Glossary.
Summary: Various food and cooking myths, with a culinary explanation, and including in-chapter recipes.
Tags from this library: No tags from this library for this title. Log in to add tags.
    Average rating: 0.0 (0 votes)
Item type Current location Home library Call number Vol info Copy number Status Date due Barcode Item holds
CIRCULATION BOOK COLLEGE LIBRARY
COLLEGE LIBRARY
RESERVED SECTION 		394.1/2 H792 2019 (Browse shelf) 10954 1 Available 10954
Total holds: 0

Includes bibliographical references and index.

The real thing? : the chemistry and psychology of an apple pie -- Boiling an egg from the inside out -- In the beginning there was an egg -- Mussels on acid -- Sausage engineering -- Mustard, fiercely yours -- The potatoes that refused to become tender -- Gravlax and a pinch of salt chemistry -- The art of heating -- Cold skillet : juicy fish -- Tempering the meat before cooking, ...or maybe not -- Cooking pits : prehistoric cooking meets science -- White wine in cooking should always be dry, right? -- Taking stock of broth -- Salt shapes the pasta -- You can see it, hear it, taste it and feel it : what is it? it is the taste of food! -- Can you cut down on the salt without affecting the taste? -- Physics takes the cake -- The great norwegian porridge feud -- The inevitable dishes -- Glossary.

Various food and cooking myths, with a culinary explanation, and including in-chapter recipes.

There are no comments for this item.

to post a comment.