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| เลขหมู่ |
TX651 .F37 2017 | | ชื่อเรื่อง |
The science of cooking / Dr. Stuart Farrimond | | ชื่อเรื่องที่แตกต่าง |
Cover title: Science of cooking : every question answered to perfectyour cooking | | ผู้แต่ง |
Farrimond, Stuart, author | | ISBN |
9781465463692 | | พิมพลักษณ์ |
New York, New York : DK Publishing, 2017 | | ครั้งที่พิมพ์ |
First American edition | | รูปเล่ม |
256 pages : illustrations (chiefly color) ; 27 cm | | หมายเหตุ |
Cover title | | หมายเหตุ |
Includes index | | หมายเหตุ |
Contents: Taste and flavor
-- Kitchen essentials. An essentialguide to knives
-- An essential guide to pots and pans
-- An essential guide to utensils
-- Meat and poultry. In focus: meat
-- The process of grilling
-- The process ofslow cooking
-- Fish and seafood. In focus: fish
-- The process of pan-frying
-- The process of sous vide
-- Eggs and dairy. In focus: eggs -- In focus: milk -- Infocus: cheese -- Rice, grains, and pasta. In focus: rice -- The process of pressure cooking -- Vegetables, fruits,nuts, and seeds. The process of steaming -- In focus: potatoes -- The process of microwaving -- In focus: nuts-- Herbs, spices, oils, and flavorings. In focus: herbs -- In focus: chiles -- In focus: oil and fat -- Baking and sweet things. In focus: flour -- The process of oven baking -- In focus: sugar -- In focus: chocolate | | หมายเหตุ |
Summary: "Get answers to all your cooking science questions, andcook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques.Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really ^"seal in^" the juices? 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, [this book] brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.^"--Publisher website | | หัวเรื่อง |
Cooking--Technique | | หัวเรื่อง |
Cooking | | หัวเรื่อง |
Food | | หัวเรื่อง |
Food--Analysis | | หัวเรื่อง |
Chemistry |
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