| 000 | 02416cam a2200409 i 4500 | ||
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| 999 |
_c843 _d843 |
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| 001 | 20729863 | ||
| 003 | OSt | ||
| 005 | 20251027105710.0 | ||
| 008 | 181102s2019 flua b 001 0 eng | ||
| 010 | _a 2018051394 | ||
| 020 | _a9781138611306 (hardback : alk. paper) | ||
| 020 | _z9780429878442 (pdf) | ||
| 020 | _z9780429878435 (epub) | ||
| 020 | _z9780429878428 (mobi/kindle) | ||
| 040 |
_aDLC _beng _erda _cDLC _dDLC |
||
| 042 | _apcc | ||
| 050 | 0 | 0 |
_aTX652 _b.H6477 2019 |
| 082 | 0 | 0 |
_a394.1/2 _bH792 _223 |
| 100 | 1 |
_aHopia, Anu Inkeri, _eauthor. |
|
| 245 | 1 | 2 |
_aA pinch of culinary science : _bboiling an egg inside out and other kitchen tales / _cAnu Hopia and Erik Fooladi. |
| 264 | 1 |
_aBoca Raton : _bCRC Press, Taylor & Francis Group, _c[2019] |
|
| 300 |
_axii, 249 pages : _billustrations ; _c25 cm |
||
| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aThe 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. | |
| 520 | _aVarious food and cooking myths, with a culinary explanation, and including in-chapter recipes. | ||
| 650 | 0 |
_aCooking _vPopular works. |
|
| 650 | 0 |
_aFood habits _vPopular works. |
|
| 655 | 7 |
_aCookbooks. _2lcgft |
|
| 700 | 1 |
_aFooladi, Erik Cyrus, _eauthor. |
|
| 776 | 0 | 8 |
_iOnline version: _tPinch of culinary science _dBoca Raton : CRC Press, Taylor & Francis Group, [2019] _z9780429878442 (pdf) _w(DLC) 2019717455 |
| 906 |
_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg |
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| 942 |
_2ddc _cCIR |
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