The Science Chef

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The Science Chef

Joan D'Amico,Karen E. Drummond
The Science Chef Book PDF

Author : Joan D'Amico,Karen E. Drummond
Publisher : John Wiley & Sons
Page : 288 pages
File Size : 52,5 Mb
Release : 2020-09-23
Category : Juvenile Nonfiction
ISBN : 9781119608301

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The Science Chef by Joan D'Amico,Karen E. Drummond Pdf

Serve Up the Magic of Science with Fun and Kid-Friendly Cooking Experiments Break out your best aprons and spatulas: The Science Chef: 100 Fun Food Experiments and Recipes for Kids, 2nd Edition teaches children the basics of science through a variety of fun experiments, activities, and recipes. Each chapter explores a different science topic by giving you an experiment or activity you can do right in your kitchen, followed by easy-to-make recipes using ingredients from the experiment. Altogether there are over 100 experiments, activities, and recipes for you to try. From learning why an onion makes you cry to how to bake the perfect cupcake, you'll bring the fundamentals of science to life in a new, magical way. The Science Chef covers a wide variety of scientific areas, like: How plants grow and produce seeds How the process of fermentation produces pickles The basics of nutrition How acids and bases react together to make baked items rise up in the oven While the first edition of this classic book has delighted readers for over twenty years, this new edition is sure to be an even bigger hit with the kids in your home. Bon Appetit!

The Science Chef Travels Around the World

Karen E. D'Amico,Karen E. Drummond
The Science Chef Travels Around the World Book PDF

Author : Karen E. D'Amico,Karen E. Drummond
Publisher : Wiley
Page : 0 pages
File Size : 46,9 Mb
Release : 1996-01-30
Category : Juvenile Nonfiction
ISBN : 047111779X

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The Science Chef Travels Around the World by Karen E. D'Amico,Karen E. Drummond Pdf

Discover the delicious answers as you satisfy your hunger forscience! The Science Chef Travels Around the World is serving up a feast offun with over 60 easy-to-do food experiments and recipes. Come andjoin the adventure! You'll travel to 14 fascinatingcountries--starting in Canada and ending in Ghana--and along theway you'll explore the science secrets of food. Why does orange soda fizz? Do vegetables really die when you pickthem? What makes peanut butter smooth? You'll discover thescientific answers to these and dozens of other yummy mysteries.Plus you'll get to make and eat Sizzling Mexican Chicken Fajitas,tasty Italian Cannoli, Awesome Chinese Egg Rolls, and many otherdelicious dishes. Whether you're a beginner or an experienced cook, you can become anInternational Science Chef, too. All experiments and recipes arekid-tested, include metric equivalents, and require only commoningredients and kitchen utensils. The Science Chef Travels Aroundthe World also includes rules for kitchen safety and a completenutrition guide.

Science and Cooking: Physics Meets Food, From Homemade to Haute Cuisine

Michael Brenner,Pia Sörensen,David Weitz
Science and Cooking Physics Meets Food From Homemade to Haute Cuisine Book PDF

Author : Michael Brenner,Pia Sörensen,David Weitz
Publisher : W. W. Norton & Company
Page : 376 pages
File Size : 54,5 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.

Molecular Gastronomy

Hervé This
Molecular Gastronomy Book PDF

Author : Hervé This
Publisher : Columbia University Press
Page : 392 pages
File Size : 45,6 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

The Science Chef Travels Around the World

Joan D'Amico,Karen Eich Drummond
The Science Chef Travels Around the World Book PDF

Author : Joan D'Amico,Karen Eich Drummond
Publisher : Unknown
Page : 177 pages
File Size : 40,5 Mb
Release : 1996
Category : Cooking
ISBN : 1413151981

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The Science Chef Travels Around the World by Joan D'Amico,Karen Eich Drummond Pdf

Introduces fourteen countries, including Canada, Mexico, and Brazil, describes an experiment related to some basic food ingredient typical for each country, and provides a recipe for a complete meal based on each food.

The Complete Cookbook for Young Scientists

America's Test Kitchen Kids
The Complete Cookbook for Young Scientists Book PDF

Author : America's Test Kitchen Kids
Publisher : America's Test Kitchen
Page : 241 pages
File Size : 45,6 Mb
Release : 2021-09-28
Category : Juvenile Nonfiction
ISBN : 9781948703673

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The Complete Cookbook for Young Scientists by America's Test Kitchen Kids Pdf

America's Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs. Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.

The Curious Cook

Harold McGee
The Curious Cook Book PDF

Author : Harold McGee
Publisher : Unknown
Page : 339 pages
File Size : 44,5 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

The Food Lab: Better Home Cooking Through Science

J. Kenji López-Alt
The Food Lab Better Home Cooking Through Science Book PDF

Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Page : 1645 pages
File Size : 48,8 Mb
Release : 2015-09-21
Category : Cooking
ISBN : 9780393249866

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The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt Pdf

A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review 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 tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Science Chef

Joan D'Amico,Tina Cash-Walsh
Science Chef Book PDF

Author : Joan D'Amico,Tina Cash-Walsh
Publisher : Unknown
Page : 128 pages
File Size : 54,5 Mb
Release : 1994-09-01
Category : Electronic
ISBN : 0613956133

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Science Chef by Joan D'Amico,Tina Cash-Walsh Pdf

Packed with both educational experiments and fun recipes, this lively book instructs children on the science behind various cooking reactions while teaching them basic culinary skills. Answers such questions as "How Does Bread Rise?" and "Why Does Popcorn Pop?" Includes over 100 simple, quick recipes that can be made with easy-to-obtain ingredients and standard kitchen equipment.

The Science of Cooking

Stuart Farrimond
The Science of Cooking Book PDF

Author : Stuart Farrimond
Publisher : Penguin
Page : 258 pages
File Size : 54,8 Mb
Release : 2017-09-19
Category : Cooking
ISBN : 9781465470799

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The Science of Cooking by Stuart Farrimond Pdf

Get answers to all your cooking science questions, and cook 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, The Science of Cooking 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.

The Science Chef Travels Around the World

Joan D'Amico,Karen Eich Drummond
The Science Chef Travels Around the World Book PDF

Author : Joan D'Amico,Karen Eich Drummond
Publisher : Unknown
Page : 128 pages
File Size : 54,5 Mb
Release : 2008-04-25
Category : Juvenile Nonfiction
ISBN : 1435265955

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The Science Chef Travels Around the World by Joan D'Amico,Karen Eich Drummond Pdf

Introduces fourteen countries, including Canada, Mexico, and Brazil, describes an experiment related to some basic food ingredient typical for each country, and provides a recipe for a complete meal based on each food.

The Wok: Recipes and Techniques

J. Kenji López-Alt
The Wok Recipes and Techniques Book PDF

Author : J. Kenji López-Alt
Publisher : W. W. Norton & Company
Page : 672 pages
File Size : 46,7 Mb
Release : 2022-03-08
Category : Cooking
ISBN : 9780393541229

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The Wok: Recipes and Techniques by J. Kenji López-Alt Pdf

#1 New York Times Bestseller • #1 Washington Post Bestseller • One of Time's 10 Most Anticipated Cookbooks of 2022 From J. Kenji López-Alt, the author of the best-selling cookbook The Food Lab: the definitive guide to the science and technique of cooking in a wok. J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking for his family, there’s one pan López-Alt reaches for more than any other: the wok. Whether stir-frying, deep frying, steaming, simmering, or braising, the wok is the most versatile pan in the kitchen. Once you master the basics—the mechanics of a stir-fry, and how to get smoky wok hei at home—you’re ready to cook home-style and restaurant-style dishes from across Asia and the United States, including Kung Pao Chicken, Pad Thai, and San Francisco–Style Garlic Noodles. López-Alt also breaks down the science behind beloved Beef Chow Fun, fried rice, dumplings, tempura vegetables or seafood, and dashi-simmered dishes. Featuring more than 200 recipes—including simple no-cook sides—explanations of knife skills and how to stock a pantry, and more than 1,000 color photographs, The Wok provides endless ideas for brightening up dinner.

Cooking for Geeks

Jeff Potter
Cooking for Geeks Book PDF

Author : Jeff Potter
Publisher : "O'Reilly Media, Inc."
Page : 435 pages
File Size : 50,8 Mb
Release : 2010-07-20
Category : Cooking
ISBN : 9781449395872

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Cooking for Geeks by Jeff Potter Pdf

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own unique dish? More than just a cookbook, Cooking for Geeks applies your curiosity to discovery, inspiration, and invention in the kitchen. Why is medium-rare steak so popular? Why do we bake some things at 350° F/175° C and others at 375° F/190° C? And how quickly does a pizza cook if we overclock an oven to 1,000° F/540° C? Author and cooking geek Jeff Potter provides the answers and offers a unique take on recipes -- from the sweet (a "mean" chocolate chip cookie) to the savory (duck confit sugo). This book is an excellent and intriguing resource for anyone who wants to experiment with cooking, even if you don't consider yourself a geek. Initialize your kitchen and calibrate your tools Learn about the important reactions in cooking, such as protein denaturation, Maillard reactions, and caramelization, and how they impact the foods we cook Play with your food using hydrocolloids and sous vide cooking Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, writers, and more, including author Harold McGee, TV personality Adam Savage, chemist Hervé This, and xkcd "My own session with the book made me feel a lot more confident in my cooking." --Monica Racic,The New Yorker "I LOVE this book. It's inspiring, invigorating, and damned fun to spend time inside the mind of 'big picture' cooking. I'm Hungry!" --Adam Savage, co-host of Discovery Channel's MythBusters "In his enchanting, funny, and informative book, Cooking for Geeks (O'Reilly), Jeff Potter tells us why things work in the kitchen and why they don't." -- Barbara Hanson, NewYork Daily News

The Science of Good Cooking

Cook's Illustrated
The Science of Good Cooking Book PDF

Author : Cook's Illustrated
Publisher : America's Test Kitchen
Page : 504 pages
File Size : 42,8 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.

The Perfect Meal

Charles Spence,Betina Piqueras-Fiszman
The Perfect Meal Book PDF

Author : Charles Spence,Betina Piqueras-Fiszman
Publisher : John Wiley & Sons
Page : 453 pages
File Size : 55,6 Mb
Release : 2014-09-22
Category : Technology & Engineering
ISBN : 9781118490822

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The Perfect Meal by Charles Spence,Betina Piqueras-Fiszman Pdf

The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.