| LEADER : 00000nam 2200000uu 4500 |
| 008 221223s2017||||th 000 0 eng d |
| 020 ^a9781465463692 |
| 050 4 ^aTX651^b.F37 2017 |
| 100 1 ^aFarrimond, Stuart,^eauthor |
| 245 14 ^aThe science of cooking /^cDr. Stuart Farrimond |
| 246 14 ^aScience of cooking : every question answered to perfectyour cooking |
| 250 ^aFirst American edition |
| 260 1 ^aNew York, New York :^bDK Publishing,^c2017 |
| 300 ^a256 pages :^billustrations (chiefly color) ;^c27 cm |
| 500 ^aCover title |
| 500 ^aIncludes index |
| 505 00 ^tTaste and flavor --^tKitchen essentials. An essentialguide to knives --^tAn essential guide to pots and pans --^tAn essential guide to utensils --^tMeat and poultry. In focus: meat --^tThe process of grilling --^tThe process ofslow cooking --^tFish and seafood. In focus: fish --^tThe process of pan-frying --^tThe process of sous vide --^tEggs and dairy. In focus: eggs --^tIn focus: milk --^tInfocus: cheese --^tRice, grains, and pasta. In focus: rice --^tThe process of pressure cooking --^tVegetables, fruits,nuts, and seeds. The process of steaming --^tIn focus: potatoes --^tThe process of microwaving --^tIn focus: nuts--^tHerbs, spices, oils, and flavorings. In focus: herbs --^tIn focus: chiles --^tIn focus: oil and fat --^tBaking and sweet things. In focus: flour --^tThe process of oven baking --^tIn focus: sugar --^tIn focus: chocolate |
| 520 ^"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 |
| 650 0 ^aCooking^xTechnique |
| 650 0 ^aCooking |
| 650 0 ^aFood |
| 650 0 ^aFood^xAnalysis |
| 650 0 ^aChemistry |
| 999 ^aปวีนา ภู่ทอง |
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