| Description |
[vii] 244 pages : illustrations ; 25 cm |
| Contents |
Machine derived contents note: Acknowledgements VII -- Chapter 1 Introduction 1 -- Chapter 2 Sensuous Molecules - Molecular Gastronomy 5 -- Chapter 3 Taste and Flavour 29 -- Chapter 4 Heating and Eating - Physical Gastronomy 37 -- Chapter 5 Cooking methods and utensils 53 -- Chapter 6 Meat and Poultry 65 -- Chapter 7 Fish 91 -- Chapter 8 Breads 107 -- Chapter 9 Sauces 123 -- Chapter 10 Sponge Cakes 151 -- Chapter 11 Pastry 175 -- Chapter 12 ouffls 199 -- Chapter 13 Cooking with Chocolate 211 -- Weights and Measurements 227 -- Glossary of Terms 231 -- Bibliography 237 -- Index 241 -- -- -- -- -- Library of Congress Subject Headings for this publication: Cookery |
| Summary |
"A kitchen is no different from most science laboratories and cookery may properly be regarded as an experimental science. Food preparation and cookery involve many processes which are well described by the physical sciences. Understanding the chemistry and physics of cooking should lead to improvements in performance in the kitchen. For those of us who wish to know why certain recipes work and perhaps more importantly why others fail, appreciating the underlying physical processes will inevitably help in unravelling the mysteries of the "art" of good cooking."--BOOK JACKET |
| Notes |
Contents: Chapter 1 Introduction --2. Sensuous Molecules: Molecular Gastronomy --3. Taste and Flavour --4. Heating and Eating: Physical Gastronomy --5. Cooking methods and utensils --6. Meat and Poultry --7. Fish --8. Breads --9. Sauces --10. Sponge Cakes --11.Pastry --12. Souffles --13. Cooking with Chocolate |
|
Includes index |
|
Bibliography: p. 237-239 |
| Bibliography |
Includes bibliographical references (pages 237-239) and index |
| Subject |
Cookbooks.
|
|
Cooking.
|
| Genre/Form |
Cookbooks.
|
|
Cookbooks.
|
|
Cookbooks
|
| LC no. |
00059559 |
| ISBN |
3540674667 acid-free paper |
|
