Chemistry For Cooks

Author : Sandra C. Greer
Publisher : MIT Press
Page : 311 pages
File Size : 50,9 Mb
Release : 2023-01-10
Category : Science
ISBN : 9780262372596

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Chemistry for Cooks by Sandra C. Greer Pdf

A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks. How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook. Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, including recipes, to instruct readers on the molecular structure of food, the chemical reactions used in cooking to change the nature of food, and the essentials of nutrition and taste. She also offers kitchen hints and exercises based on the material in each chapter, plus do-it-yourself projects to encourage exploration of the chemistry that takes place when we cook food. Features Perfect for science courses aimed at non–science majors: does not require prior knowledge of chemistry, physics, or biology Equally useful for general readers, home and professional cooks, and culinary students Topics include what matter is made of, how the structure of matter is altered by heat, how we treat food in order to change its microscopic structure, why particular procedures or methods are used in the kitchen, and how to think critically about various cooking methods A reference section at the end of each chapter points readers to resources for further study Additional online resources include a solutions manual, a sample syllabus, and PowerPoint slides of all tables and figures

Author : Simon Quellen Field
Publisher : Chicago Review Press
Page : 258 pages
File Size : 48,8 Mb
Release : 2011-11-01
Category : Cooking
ISBN : 9781569769607

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Culinary Reactions by Simon Quellen Field Pdf

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 kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for “clarified” butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: &· Whipped Creamsicle Topping—a foam &· Cherry Dream Cheese—a protein gel &· Lemonade with Chameleon Eggs—an acid indicator

Author : Cook's Illustrated
Publisher : America's Test Kitchen
Page : 504 pages
File Size : 45,6 Mb
Release : 2012-10-01
Category : Cooking
ISBN : 9781936493463

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The Science of Good Cooking by Cook's Illustrated Pdf

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

Author : Michael Brenner,Pia Sörensen,David Weitz
Publisher : W. W. Norton & Company
Page : 376 pages
File Size : 51,6 Mb
Release : 2020-10-20
Category : Science
ISBN : 9780393634938

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Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine by Michael Brenner,Pia Sörensen,David Weitz Pdf

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Author : Matthew Hartings
Publisher : Royal Society of Chemistry
Page : 330 pages
File Size : 47,8 Mb
Release : 2020-08-28
Category : Science
ISBN : 9781839162930

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Chemistry in Your Kitchen by Matthew Hartings Pdf

Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that would test even the most hardened of professional chemists. Focussing on how and why we cook different dishes the way we do, this book introduces basic chemistry through everyday foods and meal preparations. Through its unique meal-by-meal organisation, the book playfully explores the chemistry that turns our food into meals. Topics covered range from roasting coffee beans to scrambling eggs and gluten development in breads. The book features many experiments that you can try in your own kitchen, such as exploring the melting properties of cheese, retaining flavour when cooking and pairing wines with foods. Through molecular chemistry, biology, neuroscience, physics and agriculture, the author discusses various aspects of cooking and food preparation. This is a fascinating read for anyone interested in the science behind cooking.

Author : Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert
Publisher : John Wiley & Sons
Page : 544 pages
File Size : 40,6 Mb
Release : 2016-04-29
Category : Science
ISBN : 9781119210320

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The Science of Cooking by Joseph J. Provost,Keri L. Colabroy,Brenda S. Kelly,Mark A. Wallert Pdf

Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the science of taste and smell. Chapters include: The Science of Food and Nutrition of Macromolecules; Science of Taste and Smell; Milk, Cream, and Ice Cream, Metabolism and Fermentation; Cheese, Yogurt, and Sour Cream; Browning; Fruits and Vegetables; Meat, Fish, and Eggs; Dough, Cakes, and Pastry; Chilies, Herbs, and Spices; Beer and Wine; and Chocolate, Candy and Other Treats. Each chapters begins with biological, chemical, and /or physical principles underlying food topics, and a discussion of what is happening at the molecular level. This unique approach is unique should be attractive to chemistry, biology or biochemistry departments looking for a new way to bring students into their classroom. There are no pre-requisites for the course and the work is appropriate for all college levels and majors.

Author : Hervé This
Publisher : Columbia University Press
Page : 392 pages
File Size : 47,9 Mb
Release : 2006-01-04
Category : Technology & Engineering
ISBN : 9780231508070

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Molecular Gastronomy by Hervé This Pdf

“Taking kitchen science to a whole new (molecular) level, Hervé This is changing the way France---and the world—cooks.”—Gourmet Bringing the instruments and experimental techniques of the laboratory into the kitchen, Hervé This—international celebrity and founder of molecular gastronomy—uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. Looking to the future, This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a soufflé rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes. “A captivating little book.”—Economist “This book, praiseworthy for its scientific rigor, will hold a special appeal for anyone who relishes the debunking of culinary myths.”—Saveur “Will broaden the way you think about food.”—The New York Sun “A wonderful book . . . it will appeal to anyone with an interest in the science of cooking.”—O Chef

Author : Nik Sharma
Publisher : Chronicle Books
Page : 361 pages
File Size : 52,9 Mb
Release : 2020-10-27
Category : Cooking
ISBN : 9781452182858

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The Flavor Equation by Nik Sharma Pdf

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Author : Nick Malgieri
Publisher : Courier Dover Publications
Page : 484 pages
File Size : 54,5 Mb
Release : 2018-10-17
Category : Cooking
ISBN : 9780486829180

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How to Bake by Nick Malgieri Pdf

James Beard Award winner! One of America's preeminent bakers shares scores of mouth-watering recipes for plain and fancy cakes; breads, biscuits, muffins, and scones; sweet and savory pies and tarts; brownies, macaroons, rugelach, and all manner of cookies.

Author : William Mattieu Williams
Publisher : Unknown
Page : 378 pages
File Size : 54,9 Mb
Release : 1885
Category : Cooking
ISBN : UOM:39015064549283

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The Chemistry of Cookery by William Mattieu Williams Pdf

Author : Harold McGee
Publisher : Unknown
Page : 339 pages
File Size : 52,9 Mb
Release : 1990
Category : Cooking
ISBN : 0865474524

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The Curious Cook by Harold McGee Pdf

Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster

Author : Greg Easter
Publisher : International Cuisine Press
Page : 292 pages
File Size : 54,9 Mb
Release : 2016-07-11
Category : Cooking
ISBN : 1934939951

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Cooking in Russia - Volume 3 by Greg Easter Pdf

In this third installment the author expounds on the principles of organic chemistry as it relates to food science, interwoven with more than 50 detailed recipes, most of which have accompanying online videos. This unusual book fills a niche that is sorely missing in the literature. Namely, how specific flavors are produced by chemical reactions during cooking and how those reactions can be manipulated to improve results. There are diagrams, tables and explanations covering over 25 different topics. If you have ever wondered about such things as what the exact differences are between types of onions, or what bay leaves actually do at the chemical level, or what makes foods a certain color and what that color indicates, or why fresh tomatoes are sometimes combined with pureed tomatoes in sauces, or the science of how flambeing changes the flavor profile of a dish, or why stocks have to be simmered at a specific temperature for optimum results, and many other such questions, here are the scientifically accurate answers presented in clear language. The text is also sprinkled with tidbits of food history and a humorous take on life in restaurant kitchens. Perhaps even more valuable for chefs and serious cooks, the author introduces a never before seen method for producing your own tertiary flavorings, which are those psychologically tantalizing additives that are the trade secrets of commercial food manufacturers. Only instead of using bottles of chemicals, here this is accomplished using only natural foods, ordinary kitchen equipment and a brilliant novel technique. There is also an extensive glossary of terms relating to beers and wines at the back of the book. If you are an aspiring chef, you absolutely need this book. Understanding food chemistry has never been more important than in this age of molecular gastronomy. This isn't just dry theory. You will be able to make use of these methods in any commercial or home kitchen immediately."

Author : Hubertus P. Bell,Tim Feuerstein,Carlos E. Güntner,Sören Hölsken,Jan Klaas Lohmann
Publisher : John Wiley & Sons
Page : 261 pages
File Size : 46,6 Mb
Release : 2009-06-22
Category : Cooking
ISBN : 9783527326211

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What's Cooking in Chemistry? by Hubertus P. Bell,Tim Feuerstein,Carlos E. Güntner,Sören Hölsken,Jan Klaas Lohmann Pdf

Looking for future employment as a postdoc? Or desperately looking for the perfect present for a chemist friend? Maybe you simply enjoy cooking and reading about current developments in chemistry research? The first Who's Who in organic chemistry to show what top scientists like to cook - on the bench and on the stove - and how they have made their way. Use K. C. Nicolaou's recipe for fish and chips and read about his scientific work while preparing the meal that helped him finance his studies back in England. Containing more than 50 personal recipes and anecdotes from leading organic chemists, such as Lonely soup (Evans), Wild boar - Tuscan way (Waldmann), and Dulce de Leche (Vollhardt), accompanied by biographies and sketches of their current work, this is an exquisite delicacy for anybody who likes cooking, eating and chemistry.

Author : Hervé This
Publisher : Columbia University Press
Page : 234 pages
File Size : 48,5 Mb
Release : 2010
Category : Cooking
ISBN : 9780231141710

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Kitchen Mysteries by Hervé This Pdf

International celebrity and co-founder of molecular gastronomy Herve This answers such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffle from falling. Sharing the empirical principles chefs have valued for generations, he shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier and allow for even more creativity and experimentation in the kitchen.

Author : Robert L. Wolke
Publisher : Courier Corporation
Page : 244 pages
File Size : 45,5 Mb
Release : 2014-05-21
Category : Science
ISBN : 9780486492896

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What Einstein Didn't Know by Robert L. Wolke Pdf

Presents scientific answers to a series of miscellaneous questions, covering such topics as "Why are bubbles round," "Why are the Earth, Sun, and Moon all spinning," and "How you can tell the temperature by listening to a cricket."