The Kitchen as a Laboratory - Reflections on the Science of Food and Cooking (Anglais) Relié – 21 février 2012
Les clients ayant acheté cet article ont également acheté
Descriptions du produit
Aucun appareil Kindle n'est requis. Téléchargez l'une des applis Kindle gratuites et commencez à lire les livres Kindle sur votre smartphone, tablette ou ordinateur.
Pour obtenir l'appli gratuite, saisissez votre adresse e-mail ou numéro de téléphone mobile.
Détails sur le produit
En savoir plus sur l'auteur
Dans ce livre(En savoir plus)
Commentaires en ligne
Commentaires client les plus utiles sur Amazon.com (beta)
These questions are answered using the scientific method, but not in an intimidating way! The authors' use everyday language to explain their experiments and results. In fact, included are microscopic pictures of the air bubbles inside sponge cake, diagrams of pork belly to show where the variety of bacon comes from, tables that show the conditions that speed up or slow down the Maillard Reaction (browning), and my favorite part, each chapter comes with a recipe that you can make in order to prove the authors' findings to yourself. The book has been designed to not only teach you, but to also help you become a better cook.
Some basic background knowledge of chemistry is needed in order to understand much of this book. Topics that the reader is assumed to know are things like the difference between amino acids and carbohydrates, pH, catalysts, metric measurements, and basic atomic attraction.
This would be a good book for:
*Biology, Chemistry, Culinary teachers and/or students
*Anyone who likes to cook
*Anyone looking for a way to relate science to "the real world"
*Anyone looking for a way to relate food to the science world
*Those who like non-fiction books full of fun facts
*Anyone who wants to become a better cook
*Those who are daring and want to try new things in the kitchen (like learning to use sodium citrate and calcium chloride to make apple caviar)
Worth a read, but not the best. The McGee books are a lot meatier