Cooking Science

As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. 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, 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.

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.

Author Cory Franklin, MD, who headed the hospital's intensive care unit from the 1970s through the 1990s, shares his most unique and bizarre experiences, including the deadly Chicago heatwave of 1995, treating the first AIDS patients in the country before the disease was diagnosed, the nurse with rare Munchausen syndrome, the only surviving ricin victim, and the professor with Alzheimer's hiding the effects of the wrong medication.

Make Dinner-Time the Best Time. Get your copy of the best and most unique Dinner recipes from Chef Maggie Chow! Are you ready for a unique and tasty Dinner you look forward to eating? Then come take a journey with me into the delights of easy cooking. The point of this cookbook and all my cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Dinner. The Easy Dinner Cookbook is a complete set of simple but very unique Dinner recipes for all types of pastas, meats, and casseroles. You will find that even though the recipes are simple, the tastes are quite...

SUMMARY In recent years, new products, new techniques and new cooking styles have entered the market with force. And, at the same time, interest has grown in the relationship between nutrition, health and gastronomy. The sciences—biology, physics and chemistry— are the tools for understanding the entirety. Chemistry, in particular, describes what substances are responsible for color, smell and taste, and why they change in cooking. On the other hand, the chemical and biological structures of animal and plant cells and tissues explain the textures and their changes in the kitchen. In ...

Without politics or polemics, this brilliant and witty book overturns centuries of preconceptions to restore women to their rightful place at the center of culture, revolution, empire, war, and peace. Spiced with tales of individual women who have shaped civilization, celebrating the work and lives of women around the world, and distinguished by a wealth of research, Who Cooked the Last Supper? redefines our concept of historical reality.

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.

From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what’s on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more.

Why is red meat red? How do they decaffeinate coffee? Do you wish you understood the science of food but don't want to plow through dry, technical books? In What Einstein Told His Cook, University of Pittsburgh chemistry professor emeritus and award-winning Washington Post food columnist Robert L. Wolke provides reliable and witty explanations for your most burning food questions, while debunking misconceptions and helping you interpret confusing advertising and labeling.

Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.

If You Want To Learn to Cook Simply and Inexpensively, Read On! Do you hate the idea of cooking? Does the thought of cooking stress you out? Do you want to cook but have no idea where to start? Do you think you are a bad cook or can’t cook? The truth is that anyone can learn to cook, and it’s really not complicated to make tasty meals for you, your partner, your family, and your friends. In this short book, you will lean the essentials of cooking: The essential but limited and inexpensive cooking equipment The handful of food staples that you need to keep in your kitchen How to cook ...

Discover the exciting world of molecular gastronomy in "The Molecular Kitchen" – a riveting exploration of the science behind culinary innovations! This comprehensive guide takes you on a culinary journey, revealing the fascinating history, techniques, and principles of modernist cuisine. In this groundbreaking eBook, you will delve into the intricate chemistry and physics behind every dish, exploring how understanding these scientific principles can elevate your cooking skills. This fascinating read covers the essentials, from avant-garde kitchen equipment to the art of flavor perception...

FREE WITH KINDLE UNLIMITED! INCLUDES ALL FIVE fun & intriguing whodunnits and ALL FIVE delicious dessert recipes from the popular culinary cozy mystery series PLUS a FREE BONUS Prequel to the series! All in one BIG BUNDLE! For MORE THAN 1,000 pages (KU) you'll be digging into suspicious secrets & tasty desserts alongside Paradise Point, Florida's favorite amateur sleuth, Faith Franklin! Investigating murder scenes never tasted so sweet! Written by bestselling author, Nancy McGovern, and talented newcomer, Cyra Bruce, this culinary cozy mystery extravaganza includes: Book 1: A Cherry ...

Mini Farming describes a holistic approach to small-area farming that will show you how to produce 85 percent of an average family's food on just a quarter acre - and earn $10,000 in cash annually while spending less than half the time that an ordinary job would require.

Want to cook fluffier scrambled eggs and more flavorful sauces, keep your greens brilliantly green, and make everything taste more delicious? KitchenWise combines beloved cooking expert Shirley Corriher’s down-to-earth advice with scientific expertise to address everyday cooking issues. Whether you are a beginning cook or a professional chef, Shirley’s guidance will save you time, and let you know exactly what to do behind the stove.

A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.

Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.

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 microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world) - and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue and share years’ worth of hard-won knowledge.

Laboratory precision meets culinary creativity in this comprehensive exploration of the science that transforms raw ingredients into the foods we love. This book bridges the gap between complex food science and everyday cooking, making the fundamentals of molecular gastronomy accessible to both home cooks and culinary professionals. Through clear, engaging prose, readers unravel the mysteries behind common cooking phenomena - from why meat browns to how emulsions hold together. Each section explores fundamental principles like the Maillard reaction, protein denaturation, and enzymatic ...