The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award.
A grand tour of the science of cooking explored through popular American dishes, illustrated in full color.
Ever wondered how to pan-fry a steak with a charred crust and an interior that’s perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac ‘n’ cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far…
ISBN 10 : 9780393249866
ISBN 13 : 0393249867
The New York Times bestselling winner of the 2016 James Beard Award for General Cooking and the IACP Cookbook of the Year Award. A grand tour of the science of cooking explored thr..
ISBN 10 : 0393081087
ISBN 13 : 9780393081084
A grand tour of the science of cooking explored through popular American dishes, illustrated in full color...
ISBN 10 : 9780307719744
ISBN 13 : 030771974X
Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book sh..
ISBN 10 : 3642631665
ISBN 13 : 9783642631665
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 ..
ISBN 10 : 9781476753836
ISBN 13 : 1476753830
New York Times Bestseller A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “Americ..
ISBN 10 : 9781569769607
ISBN 13 : 1569769605
"When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitc..
ISBN 10 : 9781782623137
ISBN 13 : 1782623132
Introducing basic chemistry through everyday foods and meal preparations, this book is a fascinating read for anyone interested in the science behind cooking...