The science of cooking : every question answered to perfect your cooking / Stuart Farrimond
Idioma: Inglés Editor: New York, New York : DK Publishing, 2017Descripción: 256 pages : illustrationsTipo de contenido:- text
- unmediated
- volumen
- 9781465463692
- 23 502
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
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| Libro | Biblioteca Encarnación Valdés Sala de Referencia bev | R 502 F246s (Navegar estantería(Abre debajo)) | Disponible | 80000002663493 |
Descripciones mejoradas de Syndetics:
It's time to bring food science out of the lab and into your kitchen!
Which vegetables should you eat raw? How do you make the perfect poached egg? And should you keep your eggs in the fridge? Why does chocolate taste so good? Is it OK to reheat cooked rice? How do I cook the perfect steak or make succulent fish every time? TV personality, food scientist and bestselling author, Dr. Stuart Farrimond answers all these questions and more with The Science of Cooking - equipping you with the scientific know-how to take your cooking to new levels.
Explore fundamental culinary concepts, practical advice and step-by-step techniques, to bring food science out of the lab and into your kitchen. Find the answers to your cookery questions and get more out of recipes with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.
Perfect your cooking with practical instruction and the science behind it, as you explore :
- Step-by-step techniques to demonstrate key concepts in a clear manner
- Striking illustrations are featured throughout to highlight key culinary processes
- Scientific concepts organized by food group and ingredient
- Question-and-answer format to make science relevant to everyday cooking
A good recipe goes a long way, but if you can master the science behind it, you'll be one step ahead! The Science of Cooking shows you how by bringing food science out of the lab and into your kitchen, providing you with all the scientific information you need to take your home cooking to a whole new, more nutritious level! From making great risotto and soft ice cream to the process of steaming, this gastronomic cookbook includes step-by-step techniques and striking 3D graphics to bring culinary facts to life.
A must-have cooking gift for anyone interested in the culinary arts, whether you're a hobby cook at the beginning of your learning, seeking to cook more intuitively, or you love science and learning about it's everyday applications, this is a great volume for anybody interested in food and nutrition generally, doubling up as a lovely coffee table book for the whole family to explore and love!
At DK, we believe in the power of discovery.
So why stop there? This series from DK is designed to help you perfect your cooking with practical instruction - and the science behind it. There are more cookbooks to discover from The Science of... series giving you the essentials to cook up a storm! Explore the science behind the art of making incredible spice blends with The Science of Spice paired together they make the ideal cookery gifts for your food-loving friends too!
Includes index.
1: Foreword2: Taste and flavour1: Why do we cook?2: How do we taste?3: Why does cooked food taste so good?4: Why do some flavours go together so well?3: Kitchen essentials1: An essential guide to knives2: An essential guide to pots and pans3: An essential guide to utensils4: Meat and poultry1: In focus: meat2: How can I tell if meat is good quality?3: Should I avoid buying meat that has gone brown?4: Why do different meats look and taste so different?5: Is it better to choose organic meat?6: Are purebred and heritage cattle breeds tastier?7: Do larger chickens lack flavour?8: How can an animal’s feed affect the taste and texture of its meat?9: Is fillet steak from the tenderloin really the best cut of beef?10: Why is it so expensive to buy Wagyu beef?11: What is the difference between organic, free-range, and indoor chickens?12: How can I tell if meat has been injected with water?13: If I freeze meat, will it destroy the taste and texture?14: Do I really need to pound meat?15: The process of barbecuing16: What are the benefits of marinating meat?17: Should I season meat with salt well in advance or just before cooking?18: How do I smoke meat at home?19: Is it possible to age meat at home?20: Should I trim all the fat off meat?21: Does it matter if you cut meat across the grain or along it?22: What is the secret to perfectly crispy pork crackling?23: Should I cook meat from room temperature?24: Does searing a steak really “seal in” juices?25: How do I cook the perfect steak?26: The process of slow cooking27: How can I stop chicken or turkey from drying out?28: What does basting do?29: How can I tell when meat is done?30: Why do I need to rest meat after cooking?31: What can I do with overcooked meat?32: What’s the secret of a tasty sauce?33: Is it worth all the effort to make my own stock?34: Why is it safe to eat rare beef, but not chicken or pork?35: Why do so many foods taste like chicken?
"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, [this book] 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."--Publisher website
Notas de autor provistas por Syndetics
Specializing in food science, Dr. Stuart Farrimond is a science and medical writer, presenter, and educator. He makes regular appearances on TV, on radio, and at public events, and his writing appears in national and international publications, including the Independent , the Daily Mail , and New Scientist .
An avid blogger, Stuart is also the founder and editor of online lifestyle-science magazine Guru , which is supported by the Wellcome Trust, the world's largest medical research charity.